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Chen T, Gao Y, Tan Z, Zeshan A, Li J, Ai Z, Mowafy S, Lin Y, Li X. Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition. Food Chem 2024; 456:139996. [PMID: 38925008 DOI: 10.1016/j.foodchem.2024.139996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 05/24/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024]
Abstract
This study was aimed to evaluate the potential of high-humidity hot air impingement cooking (HHAIC) on Penaeus vannamei, focusing on its drying characteristics, microstructure, water distribution, enzyme activity, astaxanthin content, antioxidant capacity, color, and Maillard reaction. Results demonstrated that a 3 min HHAIC significantly improved the shrimp's color and optimized astaxanthin content with a notable increase in scavenging capacity based on an in-vitro as antioxidation activity evaluation. Compared to the untreated samples, HHAIC could significantly inactivate polyphenol oxidase by 95.76%. Also, it suppressed the Maillard reaction by decreasing 5-hydroxymethylfurfural content and shortened the drying time by 40%. In addition, the low-field nuclear magnetic resonance and microstructure analysis showed alterations in the shrimp muscle fiber structure and water distribution. This study indicated that HHAIC could elevate quality, enhance appearance, and reduce the processing time of dried shrimp, presenting valuable implications for industry progress.
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Affiliation(s)
- Tianxi Chen
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China
| | - Yue Gao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China
| | - Zhuohong Tan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China
| | - Ali Zeshan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China
| | - Ziping Ai
- College of Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Samir Mowafy
- Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Alexandria University, Egypt
| | - Yawen Lin
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou, 121013, China.
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2
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Dong C, Liu Y, Meng Y, Du S, Zhu S, Tian Y, Ma L. Ion-specific ice provides a facile approach for reducing ice friction. J Colloid Interface Sci 2024; 675:451-460. [PMID: 38981254 DOI: 10.1016/j.jcis.2024.07.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 07/01/2024] [Accepted: 07/02/2024] [Indexed: 07/11/2024]
Abstract
HYPOTHESIS Ice friction plays a crucial role in both basic study and practical use. Various strategies for controlling ice friction have been developed. However, one unsolved puzzle regarding ice friction is the effect of ion-ice interplay on its tribological properties. EXPERIMENTS AND SIMULATIONS Here, we conducted ice friction experiments and summarized the specific effects of hydrated ions on ice friction. By selecting cations and anions, the coefficient of ice friction can be reduced by more than 70 percent. Experimental spectra, low-field nuclear magnetic resonance (LF-NMR), density functional theory (DFT) calculations, and Molecular dynamics (MD) simulations demonstrated that the addition of ions could break the H-bonds in water. FINDINGS The link between the charge density of ions and the coefficients of ice friction was revealed. A part of the ice structure was changed from an ice-like to a liquid-like interfacial water structure with the addition of ions. Lower charge density ions led to weaker ionic forces with the water molecules in the immobilized water layer, resulting in free water molecules increasing in the lubricating layer. This study provides guidance for preparing ice-making solutions with low friction coefficients and a fuller understanding of the interfacial water structure at low temperatures.
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Affiliation(s)
- Chang Dong
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China
| | - Yuan Liu
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China
| | - Yanan Meng
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China
| | - Shaonan Du
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China
| | - Shicai Zhu
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China
| | - Yu Tian
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China
| | - Liran Ma
- State Key Laboratory of Tribology in Advanced Equipment, Tsinghua University, Beijing 100084, China.
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3
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Han Z, Cheng K, Pan Y, Chen F, Shao JH, Liu S, Sun Q, Wei S, Ji H. Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition. Food Chem 2024; 458:140188. [PMID: 38964098 DOI: 10.1016/j.foodchem.2024.140188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 06/07/2024] [Accepted: 06/21/2024] [Indexed: 07/06/2024]
Abstract
Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention. The unsaturation degree of fatty acids lowered the mobility of bound water, immobilized water as well as bound fat in the fish oil oleogel, but enhanced the mobility of free water and protons of unsaturated fatty acids. Beeswax addition and oil phase characteristics could enhance β-sheets, disulfide bonds and hydrophobic force to improve the viscoelasticity, gel strength and oil/water retention. Beeswax assembly facilitated the tight micro-sol network and filling effect, and high unsaturation degree promoted the emulsification effect, thus reducing phase transition temperature and juice loss. The study could lay the foundation for development of gelled shrimp meat products with EPA and DHA.
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Affiliation(s)
- Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Kaixing Cheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Fei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
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4
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Liu Y, Song Y, Wu P. Self-Evolving Hierarchical Hydrogel Fibers with Circadian Rhythms and Memory Functions. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024:e2404506. [PMID: 38837474 DOI: 10.1002/adma.202404506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/30/2024] [Indexed: 06/07/2024]
Abstract
The fusion of hierarchical tissues at interfaces, incorporating ultrafast selective transport channels, enables efficient matter exchange and energy transfer across multiscale structures in living organisms. However, achieving these characteristics simultaneously in an artificial multimaterial system is challenging. Here, this work presents a multimaterial hydrogel fiber with a hierarchical structure of interface fusion, which forms spontaneously through in situ hierarchy evolution induced by ionic cross-linking and molecular shear flow. Water transport occurs in the angstrom-scale confined slits created by aligned cellulose nanocrystals (CNCs) by direct Coulomb knock-on, resembling Newton's cradle motion. The fusion of interfaces enables high-efficiency water transport across multiscale layers, combined with Newton's cradle-like collective water motion, creating a highly sensitive negative feedback loop within the fiber. These fibers exhibit integrated behaviors of time-space perception, short-term memory and adaptive changes in shape. Additionally, they demonstrate rhythm characteristics, changing periodically in a 24-h day-night cycle. Composed of natural building blocks, these hierarchical hydrogel fibers exhibit a memristor effect similar to that of an elementary neuron, making them promising for applications in seamless on-skin and implantable bioelectronics.
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Affiliation(s)
- Yanjun Liu
- State Key Laboratory for Modification of Chemical Fibres and Polymer Materials, College of Chemistry and Chemical Engineering, Donghua University, 2999 North Renmin Road, Shanghai, 201620, China
| | - Yuanzhu Song
- State Key Laboratory for Modification of Chemical Fibres and Polymer Materials, College of Chemistry and Chemical Engineering, Donghua University, 2999 North Renmin Road, Shanghai, 201620, China
| | - Peiyi Wu
- State Key Laboratory for Modification of Chemical Fibres and Polymer Materials, College of Chemistry and Chemical Engineering, Donghua University, 2999 North Renmin Road, Shanghai, 201620, China
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5
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Fan X, Gao X, Li R, Pan D, Zhou C. Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl? Food Chem 2024; 441:138318. [PMID: 38181666 DOI: 10.1016/j.foodchem.2023.138318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 12/12/2023] [Accepted: 12/27/2023] [Indexed: 01/07/2024]
Abstract
This study explored the effects of l-arginine, l-lysine, and NaCl alone and in combination on the tenderness of porcine meat. Arg, Lys, and NaCl alone improved the tenderness, decreased the cooking loss, and increased the myofibrillar fragmentation index (MFI) of porcine meat; Both Arg and Lys cooperated with NaCl to better achieve this effect. Furthermore, Arg/Lys collaborated with NaCl to increase muscle fiber swelling and moisture content of the meat and promoted the extraction of main myofibrillar proteins. FT-IR revealed that Arg, Lys, or NaCl alone or in combination caused changes in protein-water interactions. Western blotting revealed varying degrees of meat protein degradation in all cases, but the results did not well coincide with those of shear force and the MFI. Therefore, the weakening of intermolecular forces between myofibrillar proteins was considered the main reason for meat tenderization under the present study conditions.
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Affiliation(s)
- Xiaokang Fan
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Xun Gao
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Rui Li
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Dongmei Pan
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China
| | - Cunliu Zhou
- Enginereing Research Centre of Bio-Process, Ministry of Education, Hefei, Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
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6
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Sun S, Zhang L, Li Y, Su W, Abd El-Aty AM, Tan M. Design and preparation of NMN nanoparticles based on protein-marine polysaccharide with increased NAD + level in D-galactose induced aging mice model. Colloids Surf B Biointerfaces 2024; 239:113903. [PMID: 38599036 DOI: 10.1016/j.colsurfb.2024.113903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
Nicotinamide mononucleotide (NMN) is being investigated for its ability to address the decline in NAD+ level during aging. This study aimed to construct a delivery system based on ovalbumin and fucoidan nanoparticles to ameliorate the bioaccessibility of NMN by increasing NAD+ level in aging mouse model. The NMN-loaded ovalbumin and fucoidan nanoparticles (OFNPs) were about 177 nm formed by the interplay of hydrogen bonds between ovalbumin and fucoidan. Compared with free NMN, NMN-loaded OFNPs intervention could obviously improve the antioxidant enzyme activity of senescent cell induced by D-galactose. The NMN-loaded OFNPs treatment could ameliorate the loss of weight and organ index induced by senescence, and maintain the water content for the aging mice. The Morris maze test indicated that hitting blind side frequency and escape time of NMN-loaded OFNPs group decreased by 13% and 35% compared with that of free NMN group. Furthermore, the NMN-loaded OFNPs significantly alleviated the age-related oxidative stress and increased the generation of NAD+ 1.34 times by improving the bioaccessibility of NMN. Our data in this study supplied a strategy to enhance the bioavailability of NMN in senescence treatment.
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Affiliation(s)
- Shan Sun
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Jinshiwan Laboratory, Dalian, Liaoning 116034, China
| | - Lijuan Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Jinshiwan Laboratory, Dalian, Liaoning 116034, China
| | - Yu Li
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Jinshiwan Laboratory, Dalian, Liaoning 116034, China
| | - Wentao Su
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Jinshiwan Laboratory, Dalian, Liaoning 116034, China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Key Laboratory for Precision Nutrition, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Dalian Jinshiwan Laboratory, Dalian, Liaoning 116034, China.
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7
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Liu R, Xie R, Zhu X, Huang C. Preparation and application of chlorine dioxide gas slow-release fresh-keeping card based on polylactic acid. Int J Biol Macromol 2024; 263:130273. [PMID: 38368990 DOI: 10.1016/j.ijbiomac.2024.130273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 02/20/2024]
Abstract
Blueberries are highly perishable after harvest, so a simple preservation method is needed to extend the shelf life of blueberries. In this study, sodium chlorite-loaded sepiolite was added to polylactide solution with tartaric acid to create a ClO2 gas slow-release fresh-keeping card. The fresh-keeping card absorbs moisture in the air, which causes tartaric acid to enter the sepiolite and react with sodium chlorite to release ClO2 gas slowly. The study investigated the impact of fresh-keeping cards on the quality attributes of blueberries, including appearance, decay rate, ethylene release rate, respiration rate, hardness, ascorbic acid content, and anthocyanin concentration. Low-field nuclear magnetic technology was used to analyze the water state and distribution of blueberries during storage. The results showed that the ClO2 gas released by the fresh-keeping card can destroy ethylene in the air and kill microorganisms in blueberries, thereby delaying fruit decay.
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Affiliation(s)
- Ren Liu
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China
| | - Ruibang Xie
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China
| | - Xuhao Zhu
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, Nanning, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, China.
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8
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Cheng Y, Gao W, Kang X, Wang J, Yu B, Guo L, Zhao M, Yuan C, Cui B. Effects of starch-fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch. Food Chem 2024; 436:137718. [PMID: 37844512 DOI: 10.1016/j.foodchem.2023.137718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 09/07/2023] [Accepted: 10/08/2023] [Indexed: 10/18/2023]
Abstract
The effect of corn starch-fatty (CS-FA) complexes from varying carbon chain length and degree of unsaturation on the rheological and 3D printing properties of corn CS-FA complex gels. The CS-FA complexes with longer carbon chain lengths and lower saturation enhanced the ability of gels to bind water, promoting the formation of intermolecular hydrogen bonds. The CS-FA complexes inhibit retrogradation and increase the amount of bound water, thereby reducing the structural integrity and transforming the original skeleton structure into a flake-like structure. These changes in gel structure led to lower flow stress and storage modulus for CS-FA gels containing FAs with shorter carbon chain lengths and lower saturation, resulting in reduced "extrusion swelling" of the material and facilitating its extrusion. The decreased "extrusion swelling" of gel improved print line width and printing performance. The CS-FA complex gel-printed product with a 12-carbon chain FA has the greatest printing accuracy, thanks to its moderate G', flow stress, and viscosity. This study provides important information for the CS-FA complexes for the preparation of starch-based 3D printing materials.
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Affiliation(s)
- Yue Cheng
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jianfei Wang
- Agricultural Information and Economy Research Institution, Shandong Academy of Agricultural Sciences, Jinan 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
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9
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Fan JC, Liu GH, Wang K, Xie C, Kang ZL. Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage. Gels 2023; 9:836. [PMID: 37888409 PMCID: PMC10606452 DOI: 10.3390/gels9100836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 10/19/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023] Open
Abstract
The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.
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Affiliation(s)
- Jing-Chao Fan
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Guang-Hui Liu
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Kai Wang
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Chun Xie
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Zhuang-Li Kang
- College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China;
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10
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Liu L, Zhou Y, Liu Y, Wan J, Zhu Q, Bi S, Zhou M, Wang Y, Li X, Liu Y, Lan L. Structural and functional changes on polyhydroxy alcohol-mediated curing pork myofibrillar protein: Experimental and molecular simulation investigations. Food Res Int 2023; 170:113012. [PMID: 37316079 DOI: 10.1016/j.foodres.2023.113012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
This study aimed to investigate the structural and functional changes in polyhydroxy alcohol-mediated curing on pork myofibrillar proteins (MP). The results obtained from total sulfhydryl groups, surface hydrophobicity, fluorescence and Raman spectroscopies, and solubility demonstrated that the polyhydroxy alcohols (especially xylitol) significantly modified the MP tertiary structure, making this structure more hydrophobic and tighter. However, no significant differences were detected in the secondary structure. Furthermore, the thermodynamic analysis revealed that polyhydroxy alcohols could develop an amphiphilic interfacial layer on the MP surface, significantly increasing the denaturation temperature and enthalpy of denaturation (P < 0.05). On the other hand, the molecular docking and dynamics simulations showed that polyhydroxy alcohols interact with actin mainly through hydrogen bonds and van der Waals forces. Therefore, this could help reduce the effect of high-content salt ions on MP denaturation and improve the cured meat quality.
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Affiliation(s)
- Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Jing Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China.
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Mixin Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yang Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Xiangrui Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yehua Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Lisha Lan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
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11
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Hu L, Shi L, Liu S, Xiao Z, Sun J, Shao JH. Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin. Food Chem 2023; 428:136687. [PMID: 37418875 DOI: 10.1016/j.foodchem.2023.136687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/06/2023] [Accepted: 06/18/2023] [Indexed: 07/09/2023]
Abstract
The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200 mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness. Besides, the LF-NMR revealed that CUR had limited effects on the mobility of immobilized and free water. The α-helix of MP in gels with medium amounts of CUR decreased from 51% to 45%, but the β-sheet increased from 23% to 27% compared to those without CUR. Overall, CUR has the potential to become a novel structural modifier in emulsified meat products due to its dose-response.
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Affiliation(s)
- Li Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Lishuang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Sinong Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jingxin Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China.
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12
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Yan X, Jia Y, Man H, Liu L, Sun S, Qi B, Li Y. Intermolecular interactions and gel properties of composite agglomerative networks based on oppositely charged polymers: Effects of pH and ionic strength. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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13
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Yao Y, Wang X, Cui H, Hayat K, Zhang X, Ho CT. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking. Food Chem 2023; 421:136137. [PMID: 37099953 DOI: 10.1016/j.foodchem.2023.136137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/31/2023] [Accepted: 04/07/2023] [Indexed: 04/28/2023]
Abstract
The effects of two-stage heating with different preheating combinations on the shear force and water status of pork-pieces were explored. The results showed that the combined preheating at 50 ℃ for 35 min or at 60 ℃ for 5 or 20 min with traditional high temperature heating reduced the shear force and improved the water retention of meat, which was attributed to uniformly separation of myofibers and smaller myofiber space. Visible dissociation of actomyosin in heating groups of 50 ℃-35 min, and 60 ℃-5, 20 min was related to the tenderization of meat. The higher surface hydrophobicity, tryptophan fluorescence intensity, and lower α-helices of actomyosin at 60 ℃ contributed to the liberation of actin. However, severe oxidation of sulfhydryl groups at 70 ℃ and 80 ℃ promoted the aggregation of actomyosin. This study presents the advantage of two-stage heating in improving meat tenderness and juiciness and its underlying mechanisms.
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Affiliation(s)
- Yishun Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Xiaomin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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14
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Zhu J, Li S, Yang L, Zhao Z, Xia J, Zhu Y, Li C. Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy. Food Res Int 2023; 166:112644. [PMID: 36914334 DOI: 10.1016/j.foodres.2023.112644] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T21 and A21 of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.
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Affiliation(s)
- Jiaying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Shanshan Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Liang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou, Jiangsu, China.
| | - Zerun Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
| | - Jiulin Xia
- Suzhou Weizhixiang Food Co., LTD., Suzhou, Jiangsu, China.
| | - Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China; Engineering Research Center of Magnetic Resonance Analysis Technology, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou, Jiangsu, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China.
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15
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Wang Z, Liu X, Du H, Sang Y, Xiao H, Tian G. Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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16
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Ying R, Zhou T, Xie H, Huang M. Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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17
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Qiu M, Sun P, Han K, Pang Z, Du J, Li J, Chen J, Wang ZL, Mai W. Tailoring water structure with high-tetrahedral-entropy for antifreezing electrolytes and energy storage at -80 °C. Nat Commun 2023; 14:601. [PMID: 36737612 PMCID: PMC9898254 DOI: 10.1038/s41467-023-36198-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 01/19/2023] [Indexed: 02/05/2023] Open
Abstract
One of unsolved puzzles about water lies in how ion-water interplay affects its freezing point. Here, we report the direct link between tetrahedral entropy and the freezing behavior of water in Zn2+-based electrolytes by analyzing experimental spectra and molecular simulation results. A higher tetrahedral entropy leads to lower freezing point, and the freezing temperature is directly related to the entropy value. By tailoring the entropy of water using different anions, we develop an ultralow temperature aqueous polyaniline| |Zn battery that exhibits a high capacity (74.17 mAh g-1) at 1 A g-1 and -80 °C with ~85% capacity retention after 1200 cycles due to the high electrolyte ionic conductivity (1.12 mS cm-1). Moreover, an improved cycling life is achieved with ~100% capacity retention after 5000 cycles at -70 °C. The fabricated battery delivers appreciably enhanced performance in terms of frost resistance and stability. This work serves to provide guidance for the design of ultralow temperature aqueous batteries by precisely tuning the water structure within electrolytes.
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Affiliation(s)
- Meijia Qiu
- grid.258164.c0000 0004 1790 3548Siyuan Laboratory, Guangzhou Key Laboratory of Vacuum Coating Technologies and New Energy Materials, Guangdong Provincial Engineering Technology Research Center of Vacuum Coating Technologies and New Energy Materials, Department of Physics, Jinan University, Guangzhou, 510632 People’s Republic of China
| | - Peng Sun
- grid.258164.c0000 0004 1790 3548Siyuan Laboratory, Guangzhou Key Laboratory of Vacuum Coating Technologies and New Energy Materials, Guangdong Provincial Engineering Technology Research Center of Vacuum Coating Technologies and New Energy Materials, Department of Physics, Jinan University, Guangzhou, 510632 People’s Republic of China
| | - Kai Han
- grid.258164.c0000 0004 1790 3548Siyuan Laboratory, Guangzhou Key Laboratory of Vacuum Coating Technologies and New Energy Materials, Guangdong Provincial Engineering Technology Research Center of Vacuum Coating Technologies and New Energy Materials, Department of Physics, Jinan University, Guangzhou, 510632 People’s Republic of China ,grid.9227.e0000000119573309CAS Center for Excellence in Nanoscience, Beijing Key Laboratory of Micro-Nano Energy and Sensor, Beijing Institute of Nanoenergy and Nanosystems, Chinese Academy of Sciences, Beijing, 100083 People’s Republic of China
| | - Zhenjiang Pang
- Beijing Smart-Chip Microelectronics Technology Co., Ltd, Beijing, 100192 People’s Republic of China
| | - Jun Du
- Beijing Smart-Chip Microelectronics Technology Co., Ltd, Beijing, 100192 People’s Republic of China
| | - Jinliang Li
- grid.258164.c0000 0004 1790 3548Siyuan Laboratory, Guangzhou Key Laboratory of Vacuum Coating Technologies and New Energy Materials, Guangdong Provincial Engineering Technology Research Center of Vacuum Coating Technologies and New Energy Materials, Department of Physics, Jinan University, Guangzhou, 510632 People’s Republic of China
| | - Jian Chen
- grid.12981.330000 0001 2360 039XInstrumental Analysis and Research Center, Sun Yat-Sen University, Guangzhou, 510275 People’s Republic of China
| | - Zhong Lin Wang
- grid.9227.e0000000119573309CAS Center for Excellence in Nanoscience, Beijing Key Laboratory of Micro-Nano Energy and Sensor, Beijing Institute of Nanoenergy and Nanosystems, Chinese Academy of Sciences, Beijing, 100083 People’s Republic of China ,grid.213917.f0000 0001 2097 4943School of Materials Science and Engineering, Georgia Institute of Technology, Atlanta, GA 30332 USA
| | - Wenjie Mai
- grid.258164.c0000 0004 1790 3548Siyuan Laboratory, Guangzhou Key Laboratory of Vacuum Coating Technologies and New Energy Materials, Guangdong Provincial Engineering Technology Research Center of Vacuum Coating Technologies and New Energy Materials, Department of Physics, Jinan University, Guangzhou, 510632 People’s Republic of China ,grid.9227.e0000000119573309CAS Center for Excellence in Nanoscience, Beijing Key Laboratory of Micro-Nano Energy and Sensor, Beijing Institute of Nanoenergy and Nanosystems, Chinese Academy of Sciences, Beijing, 100083 People’s Republic of China ,grid.440736.20000 0001 0707 115XSchool of Physics, Xidian University, Xi’an, 710071 People’s Republic of China
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18
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Kang ZL, Kong LH, Hu ZL, Li YP, Ma HJ. Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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19
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Xie Y, Yu X, Wang Y, Yu C, Prakash S, Zhu B, Dong X. Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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20
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Wang H, Gao Z, Guo X, Gao S, Wu D, Liu Z, Wu P, Xu Z, Zou X, Meng X. Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms. Foods 2022; 11:foods11152251. [PMID: 35954018 PMCID: PMC9367922 DOI: 10.3390/foods11152251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/13/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022] Open
Abstract
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
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Affiliation(s)
- Hengpeng Wang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Ziwu Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiuyun Guo
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zongzhen Liu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Peng Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Zhicheng Xu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China; (H.W.); (Z.G.); (X.G.); (S.G.); (D.W.); (Z.L.); (P.W.); (Z.X.)
- Correspondence:
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21
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Zhu L, Sun X, Fan Y, Wang Y, Qi X, Hou H. Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber. Food Chem 2022; 380:132186. [DOI: 10.1016/j.foodchem.2022.132186] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 01/10/2022] [Accepted: 01/16/2022] [Indexed: 11/30/2022]
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22
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Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process. Food Chem 2022; 388:132881. [PMID: 35447577 DOI: 10.1016/j.foodchem.2022.132881] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 04/01/2022] [Indexed: 11/22/2022]
Abstract
The quality characteristics of fish products are a key factor influencing consumer acceptance and preference. This study was aimed to investigate the relationship among quality characteristics, protein structural changes and water migration of mandarin fish with different freshness during heating process. The results showed that the protein structure tended to unfold and more loosen in low freshness fish muscle (4-5 d storage) during heating, leading to an obvious decrease in hydrogen bonds, promoting a reduction of water holding capacity in fish muscle, thus resulting in an increase of T23 and a decrease of AW, which in turn affected the hardness, stress, and springiness of fish muscle. The protein conformation and water migration could explain the textural differences after heating of different freshness mandarin fish.
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23
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Qian S, Hu F, Mehmood W, Li X, Zhang C, Blecker C. The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes. Food Chem 2022; 373:131461. [PMID: 34717267 DOI: 10.1016/j.foodchem.2021.131461] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/24/2021] [Accepted: 10/19/2021] [Indexed: 01/02/2023]
Abstract
To better reveal the formation of thawing drip, this study investigated the ice crystallization and myowater dynamics changes in frozen bovine Longissimus dorsi muscle. In ultra-fast freezing a narrow distribution of ice crystals size was observed together with higher solubility, lower surface hydrophobicity and stable second structure of myofibrillar protein. Accordingly, ultra-fast freezing samples exhibited significantly lower thaw loss (4.35 %) than slow freezing (8.22 %) after 48 h of freezing. Upon thawing, 2D T1-T2 relaxation spectra indicated a myowater redistribution, in which slow freezing led to major migration of water from immobile water to free water. Besides, T1 and T2 relaxation times showed an increasing trend with freezing process. The proton density images displayed major free water seep from myofibrils to the surface of muscle. Consequently, the water from the "reservoir" (free water) flowed into the "channel" (the widened spaces between muscle fibres), and formed into the thawing drip.
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Affiliation(s)
- Shuyi Qian
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage Des Déportés 2, Gembloux B-5030, Belgium
| | - Feifei Hu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Waris Mehmood
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Christophe Blecker
- Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage Des Déportés 2, Gembloux B-5030, Belgium
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24
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Zhu L, Qi X, Bai J, Sun X, Hou H. The mechanism of molecular cross-linking against nonenzymatic degradation in the body wall of ready-to-eat sea cucumber. Food Chem 2022; 373:131359. [PMID: 34731795 DOI: 10.1016/j.foodchem.2021.131359] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 12/16/2022]
Abstract
Ready-to-eat sea cucumbers (RSC) treated by high pressure steam were easily degraded during storage. Celery (Apium graveolens, AG) and chlorogenic acid (CA) were screened for enhancing the stability of RSC. After RSC cross-linked by AG or CA, the hardness was significantly increased by 108% or 254% at 30 d, and the relaxation time decrease by 31.90 or 39.89 ms, and the proportion of T23 reduced by 0.40% or 1.15%. The crosslinked RSC exhibited smaller pore size with finer collagen fibrils. CA treatment caused the secondary structure changes in RSC. In addition, it also inhibited the break of peptide bonds in RSC collagen, observing the decrease of free hydroxyproline level from 46.63 to 34.53 μg/g, and the reduction of free ammonia nitrogen from 20.96 to 15.30 μmol/g. Therefore, AG and CA will have an important application in RSC processing industry.
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Affiliation(s)
- Lulu Zhu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Xin Qi
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Jing Bai
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Xiao Sun
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266237, PR China.
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25
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Zheng B, Tang Y, Xie F, Chen L. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107210] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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26
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Zhang D, Yang N, Fisk ID, Li J, Liu Y, Wang W. Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chem 2022; 371:131165. [PMID: 34601213 DOI: 10.1016/j.foodchem.2021.131165] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 08/23/2021] [Accepted: 09/14/2021] [Indexed: 01/12/2023]
Abstract
Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chemical properties were analysed and correlated with sensory qualities. The changes of centre temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression analysis, orthonasal aroma attributes "roasted" and "earthy/putrid fish" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, respectively; meanwhile mouthfeel attributes of chewy/fibre and tender/juicy were highly associated with water loss and moisture, respectively. This study provides insights for optimising cooking conditions to create desirable fish flavour.
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Affiliation(s)
- Danni Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; University of Adelaide, North Terrace, Adelaide SA 5005, Australia
| | - Jintao Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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27
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Yang S, Zhang Q, Yang H, Shi H, Dong A, Wang L, Yu S. Progress in infrared spectroscopy as an efficient tool for predicting protein secondary structure. Int J Biol Macromol 2022; 206:175-187. [PMID: 35217087 DOI: 10.1016/j.ijbiomac.2022.02.104] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/14/2022] [Accepted: 02/17/2022] [Indexed: 12/21/2022]
Abstract
Infrared (IR) spectroscopy is a highly sensitive technique that provides complete information on chemical compositions. The IR spectra of proteins or peptides give rise to nine characteristic IR absorption bands. The amide I bands are the most prominent and sensitive vibrational bands and widely used to predict protein secondary structures. The interference of H2O absorbance is the greatest challenge for IR protein secondary structure prediction. Much effort has been made to reduce/eliminate the interference of H2O, simplify operation steps, and increase prediction accuracy. Progress in sampling and equipment has rendered the Fourier transform infrared (FTIR) technique suitable for determining the protein secondary structure in broader concentration ranges, greatly simplifying the operating steps. This review highlights the recent progress in sample preparation, data analysis, and equipment development of FTIR in A/T mode, with a focus on recent applications of FTIR spectroscopy in the prediction of protein secondary structure. This review also provides a brief introduction of the progress in ATR-FTIR for predicting protein secondary structure and discusses some combined IR methods, such as AFM-based IR spectroscopy, that are used to analyze protein structural dynamics and protein aggregation.
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Affiliation(s)
- Shouning Yang
- Zhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | | | - Huayan Yang
- Zhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Haimei Shi
- Zhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Aichun Dong
- Department of Chemistry and Biochemistry, University of Northern Colorado, Greeley, CO, USA.
| | - Li Wang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
| | - Shaoning Yu
- Zhejiang Provincial Key Laboratory of Advanced Mass Spectrometry and Molecular Analysis, Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
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28
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Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09712-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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29
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Effects of magnetic nanometer combined with radio frequency or microwave thawing on physicochemical properties of myofibrillary protein in sea bass. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112585] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Sun J, Chang C, Su Y, Gu L, Yang Y, Li J. Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107088] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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31
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Wang XY, Xie J. Comparison of Physicochemical Changes and Water Migration of Acinetobacter johnsonii, Shewanella putrefaciens, and Cocultures From Spoiled Bigeye Tuna ( Thunnus obesus) During Cold Storage. Front Microbiol 2021; 12:727333. [PMID: 34777276 PMCID: PMC8586447 DOI: 10.3389/fmicb.2021.727333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 10/11/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigates the physicochemical changes and water migration of Acinetobacter johnsonii (A), Shewanella putrefaciens (S), and cocultured A. johnsonii and S. putrefaciens (AS) inoculated into bigeye tuna during cold storage. The physicochemical indexes [fluorescence ratio (FR), total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine (TMA), peroxide value (POV), and pH] of bigeye tuna increased cold storage. A significant decrease in trapped water was found in the AS samples, and direct monitoring of the water dynamics was provided by low-field nuclear magnetic resonance. Samples inoculated with A. johnsonii and S. putrefaciens also induced the degradation of myofibrillar proteins and weakness of some Z-lines and M-lines. Higher values of physicochemical indexes and water dynamics were shown in the coculture of S. putrefaciens and A. johnsonii than in the other groups. Therefore, this paper reveals that the coculture of A. johnsonii and S. putrefaciens resulted in a bigeye tuna that was more easily spoiled when compared to the single culture. This study provides insight into the spoilage potential of A. johnsonii and S. putrefaciens during cold storage, which further assists in the application of appropriate technologies to keep the freshness of aquatic foods.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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32
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Hu F, Qian S, Huang F, Han D, Li X, Zhang C. Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111987] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Song Y, Huang F, Li X, Han D, Zhao L, Liang H, Rui M, Wang J, Zhang C. Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T 1-T 2 relaxation study. Food Res Int 2021; 148:110614. [PMID: 34507758 DOI: 10.1016/j.foodres.2021.110614] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 12/12/2022]
Abstract
A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were determined. The results showed that steamed meats had lower cooking loss and shear force, but higher redness, proton relaxation intensity (T1 and T2) and proton density than boiled meats. The differences in water distribution between the two cooking procedures appeared at approximately 40 °C, with acceleration at 60 °C, and the most remarkable difference was shown at 80 °C. Boiling resulted in more damage to muscle structure and greater protein denaturation than steam cooking. Meanwhile, α-helixes and β-turns increased, but β-sheets and random coils decreased in steamed meats compared with boiled meats. Changes in microstructural and protein properties were closely associated with water status evolution in cooked meat during cooking.
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Affiliation(s)
- Yu Song
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hong Liang
- Lijiang Sanchuan Industrial Group Co., Ltd, Lijiang, Yunnan Province 674200, China
| | - Maoneng Rui
- Lijiang Sanchuan Industrial Group Co., Ltd, Lijiang, Yunnan Province 674200, China
| | - Jipeng Wang
- Fujian Aonong Biological Science and Technology Group Co., Ltd., Zhangzhou, Fujian province 363000, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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34
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Song Y, Huang F, Li X, Han D, Zhang C. Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Song
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Feng Huang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xia Li
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Dong Han
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Chun‐hui Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
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35
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Chen J, Zhao J, Li X, Liu Q, Kong B. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods 2021; 10:foods10071460. [PMID: 34202576 PMCID: PMC8303530 DOI: 10.3390/foods10071460] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/13/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022] Open
Abstract
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jinhai Zhao
- Institute for Advanced Technology, Heilongjiang Academy of Sciences, Harbin 150001, China;
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China;
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
- Correspondence: (Q.L.); (B.K.); Tel.: +86-451-5519-0675 (Q.L.); +86-451-5519-1794 (B.K.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (Q.L.); (B.K.); Tel.: +86-451-5519-0675 (Q.L.); +86-451-5519-1794 (B.K.)
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36
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Liu ZL, Xie L, Zielinska M, Pan Z, Wang J, Deng LZ, Wang H, Xiao HW. Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111013] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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37
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Wang XY, Xie J, Chen XJ. Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products. Front Nutr 2021; 8:651804. [PMID: 33869268 PMCID: PMC8044990 DOI: 10.3389/fnut.2021.651804] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 02/22/2021] [Indexed: 01/13/2023] Open
Abstract
Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin-Jun Chen
- College of Marine Sciences, Shanghai Ocean University, Shanghai, China
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38
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Kang ZL, Lu F, Li YP, Wang CY. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters. Journal of Food Science and Technology 2021; 58:3243-3249. [PMID: 34294987 DOI: 10.1007/s13197-021-05051-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 02/23/2021] [Indexed: 10/22/2022]
Abstract
The effects of high pressure (100-500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, a* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (P < 0.05), meanwhile, the b* value was significantly decreased (P < 0.05). Opposite, the color and cooking yield were not significant different (P > 0.05) when over 300 MPa, except the L* value. At 300 MPa, the cooking yield, hardness, chewiness, and G' value at 80 °C of pork batter were the highest. The initial relaxation time of T21 was decreased significantly (P < 0.05), and the peak ration of P21 was increased significantly (P < 0.05) when treated at 200 and 300 MPa, that indicated the water was bound tightly and the ratio of immobilized water was increased. Overall, 300 MPa treatment and thermal combinations could improve the gel properties of pork batters.
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Affiliation(s)
- Zhuang-Li Kang
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001 People's Republic of China
| | - Fei Lu
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Yan-Ping Li
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,Sumy National Agrarian University, Sumy, Ukraine
| | - Chun-Yan Wang
- Henan Institute of Science and Technology, Xinxiang, People's Republic of China.,School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 People's Republic of China
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39
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Li YP, Kang ZL, Sukmanov V, Ma HJ. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing. Meat Sci 2021; 176:108471. [PMID: 33647630 DOI: 10.1016/j.meatsci.2021.108471] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 02/14/2021] [Accepted: 02/16/2021] [Indexed: 11/28/2022]
Abstract
This paper studies the effects of soy protein isolate (SPI; 0, 2% and 4%; Weight/Weight) on texture, rheological property, sulfhydryl groups, and the water distribution state of low-salt (1% NaCl) pork myofibrillar protein systems under high pressure processing (HPP, 200 MPa, 10 min). The L⁎ value, cooking yield, hardness, total and reactive sulfhydryl, surface hydrophobicity, and the G' value at 80 °C of pork myofibrillar protein increased significantly (P < 0.05) when SPI was added; however, the springiness, cohesiveness, and chewiness of gels with 4% SPI were lower than of gels with 2% SPI. The rheological findings indicated that the thermal stability of the myofibrillar protein increased when SPI was added. The initial relaxation time of T2b, T21, and T22 decreased when SPI increased; meanwhile, the peak ratio of P21 increased significantly (P < 0.05), implying that water had lower mobility. Overall, the 2% SPI could enhance gel characteristics and water-holding capacity of pork myofibrillar protein under 200 MPa.
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Affiliation(s)
- Yan-Ping Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
| | - Valerii Sukmanov
- Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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40
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Cai WQ, Chen YW, Dong XP, Shi YG, Wei JL, Liu FJ. Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107594] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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41
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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