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Wang J, Huang XH, Zhang YY, Li S, Dong X, Qin L. Effect of sodium salt on meat products and reduction sodium strategies - A review. Meat Sci 2023; 205:109296. [PMID: 37562267 DOI: 10.1016/j.meatsci.2023.109296] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
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2
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Zhang C, Chen L, Lu M, Ai C, Cao H, Xiao J, Zhong S, Teng H. Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure. Food Chem X 2023; 19:100820. [PMID: 37780301 PMCID: PMC10534169 DOI: 10.1016/j.fochx.2023.100820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/24/2023] [Accepted: 07/31/2023] [Indexed: 10/03/2023] Open
Abstract
The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi products while ensuring their quality characteristics is crucial. Therefore, the effect of different species of cellulose on enhancing the quality characteristics of low-salt surimi gels was investigated and the best-modified cellulose was identified. Carboxymethyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC), and microcrystalline cellulose (MCC) were selected for this study to compare with high-salt control and low-salt control. The results showed that cellulose could induce conformational transitions of proteins and promote the formation of an ordered and dense surimi gel network and the minimum porosity of 15.935% was obtained in the MCC-treated group. The cellulose-treated group conferred good textural properties to the surimi gels, significantly improved gel strength and water retention capacity (p < 0.05), and reduced the amount of water lost after cooking treatment (p < 0.05). Low-field NMR results showed that cellulose reduced the release of water, converting more free water to immobile water, thus increasing the water proton density. The higher energy storage modulus G' in the presence of cellulose indicated a more stable surimi gel system dominated by springiness. In summary, cellulose could confer better quality characteristics to low-salt surimi gels and MCC performance was superior to other cellulose species. This study helps the understanding of the mechanism of cellulose-surimi action on the development of high-quality low-salt surimi gels.
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Affiliation(s)
- Chang Zhang
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
- Hunan GaoGe Dairy Co., Ltd, Changsha, Hunan, China
| | - Minxin Lu
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Cao
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jianbo Xiao
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Saiyi Zhong
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- 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, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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3
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Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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4
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Dong H, Wang P, Yang Z, Xu X. 3D printing based on meat materials: Challenges and opportunities. Curr Res Food Sci 2022; 6:100423. [PMID: 36636723 PMCID: PMC9830157 DOI: 10.1016/j.crfs.2022.100423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 12/11/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food contamination. Nevertheless, the application of 3D printing in meat still faces many challenges. The rheological properties of the ink, such as shear thinning behavior, viscosity, and yield stress, are critical in determining whether it can be printed smoothly and ensuring the quality of the product. Meat materials are complex multi-phase colloidal systems with unique fibrous structures that cannot be printed directly, and improving the printability of meat colloids mainly limits meat printing. The complexity of meat colloidal systems determines the different heat requirements. In addition, at this stage, the functionality of the printer and the formulation of a single nutritional and organoleptic properties limit the implementation and application of 3D printing. Moreover, the development of cultured meat, the full application of by-products, and the emergence of new technologies provides opportunities for the application of 3D printing in the meat industry. This review highlights the current challenges and opportunities for the application of 3D printing in meat to provide new ideas for the development of 3D printing.
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5
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Jiang Q, Chen N, Gao P, Yu D, Yang F, Xu Y, Xia W. Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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6
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Zhang N, Yang N, Yu W, Jin Z, Jiang P, Yu C, Dong X. Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gel. J Texture Stud 2022; 53:844-853. [PMID: 34921420 DOI: 10.1111/jtxs.12657] [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: 07/17/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 12/30/2022]
Abstract
Frozen-stored fish mince tend to have poor gelling ability due to significant myosin denaturation caused by freezing. In this study, microbial transglutaminase (MTGase) was used to improve the quality of fish mince gel products made from frozen-stored longtail southern cod (LSC). The gel strength of the gel product increased with the addition of MTGase and reached a plateau value of ~19 N mm beyond 300 U/kg of MTGase, at the same condition, T22 was reduced from 57.22 to 49.77 ms, T23 was reduced from 1,273.88 to 1,072.27 ms. As the MTGase addition increased from 0 to 400 U/kg, the hardness of the fish surimi gel increased from 14.52 to 21.36 N, and the microstructure changed from loose to dense, respectively. This study showed that MTGase could promote gelation to improve the quality of frozen-stored LSC fish mince gel, especially at 300 U/kg, which potentially can be utilized to produce good surimi gel products out of frozen-stored fish.
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Affiliation(s)
- Nana Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Ning Yang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Wanying Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Zheng Jin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Pengfei Jiang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa, USA
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, China
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7
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Yu N, Yang F, Gong H, Zhou J, Jie C, Wang W, Chen X, Sun L. Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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9
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10
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Fan S, Guo J, Wang X, Liu X, Chen Z, Zhou P. Effects of lipoxygenase/linoleic acid on the structural characteristics and aggregation behavior of pork myofibrillar protein under low salt concentration. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Yang H, Yan B, Meng L, Jiao X, Huang J, Gao W, Zhao J, Zhang H, Chen W, Fan D. Mathematical modeling of continuous microwave heating of surimi paste. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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He X, Lv Y, Li X, Yi S, Zhao H, Li J, Xu Y. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating. ULTRASONICS SONOCHEMISTRY 2022; 83:105942. [PMID: 35131561 PMCID: PMC8829131 DOI: 10.1016/j.ultsonch.2022.105942] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/23/2022] [Accepted: 01/30/2022] [Indexed: 05/09/2023]
Abstract
The present work investigated the effects of water bath heating coupled with different ultrasound treatments on the gel properties, protein conformation, microstructures and chemical interactions of silver carp surimi at low/high salt levels. Results showed that the gel strength, hardness, springiness and water holding capacity (WHC) of surimi gels at low salt concentration were inferior to those at high salt content, regardless of the treatments. Compared with the traditional water bath heating, ultrasonic-assisted treatments significantly improved the gelation properties of surimi at the same salt level. In fact, ultrasound treatment also facilitated the unfolding of α-helix structure of the protein, with the resulting exposure of internal groups further enhancing hydrophobic interactions and hydrogen bonds between protein molecules, thereby leading to the formation of denser microstructures with smaller holes. Furthermore, the most noteworthy ultrasonic treatment group was ultrasound-assisted preheating (U + W) group, whose gelation performance under low salt condition, was comparable with that of the traditional two-stage heating (W + W) group with high salt content. Overall, ultrasound-assisted water bath preheating proved to be a feasible approach to improve the gel properties and microstructures of low-salt surimi gels.
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Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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13
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Physical properties and conformational changes of shrimp surimi from Litopenaeus vannamei during cold gelation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112516] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Liu Y, Yi S, Ye T, Leng Y, Alomgir Hossen M, Sameen DE, Dai J, Li S, Qin W. Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies. ULTRASONICS SONOCHEMISTRY 2021; 77:105693. [PMID: 34343823 PMCID: PMC8348173 DOI: 10.1016/j.ultsonch.2021.105693] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 06/13/2023]
Abstract
This paper presents a means to modify the attributes of okara fiber using ultrasonic and high-speed shearing treatment. The results of scanning electron microscopy and differential scanning calorimetry reveal that the modified okara fiber demonstrates small particle size and high thermal stability. When the 500 W-15,000 rpm combination is used for okara-fiber treatment, the latter exhibits excellent swelling (SC) as well as water- and oil-holding capacities. When 6% of modified okara fiber is added to the dough, the resulting cookies demonstrate the best printing performance. Subsequently, the printing parameters can be optimized to obtain the best filling rate of 30%. The corresponding nozzle diameter and printing speed equal 0.8 mm and 50 mm/s, respectively. Finally, the 3D-printed cookies containing okara fiber are compared against those commonly available in the market via sensory evaluation. As observed, the 3D-printed cookies were more acceptable to people. Therefore, the addition of the okara dietary fiber to the cookie dough not only improves the okara utilization rate but also increases the dietary-fiber content in the cookie, thereby alleviating the occurrence of obesity in modern society.
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Affiliation(s)
- Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Shengkui Yi
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Tingting Ye
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Ying Leng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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15
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Xiong Z, Shi T, Zhang W, Kong Y, Yuan L, Gao R. Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111303] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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Monto AR, Li M, Wang X, Wijaya GYA, Shi T, Xiong Z, Yuan L, Jin W, Li J, Gao R. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Crit Rev Food Sci Nutr 2021; 62:8518-8533. [PMID: 34047645 DOI: 10.1080/10408398.2021.1931024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.
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Affiliation(s)
- Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mengzhe Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
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17
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Gharibzahedi SMT, Smith B. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review. Compr Rev Food Sci Food Saf 2021; 20:1250-1279. [PMID: 33506640 DOI: 10.1111/1541-4337.12699] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/30/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.
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Affiliation(s)
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
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18
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Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102546] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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19
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MORENO HM, TOVAR CA, DOMÍNGUEZ-TIMÓN F, CANO-BÁEZ J, DÍAZ MT, PEDROSA MM, BORDERÍAS AJ. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.19519] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Helena María MORENO
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, España; Facultad de Vetrinatia, España
| | | | | | - Jorge CANO-BÁEZ
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, España
| | - María Teresa DÍAZ
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, España
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20
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Chen Y, Xu A, Yang R, Jia R, Zhang J, Xu D, Yang W. Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100781] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Xu Y, Xu X. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 20:458-500. [DOI: 10.1111/1541-4337.12665] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 12/29/2022]
Affiliation(s)
- Yujuan Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
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22
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Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109123] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102282] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Ye T, Dai H, Lin L, Lu J. Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14074] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tao Ye
- College of Bioengineering Huainan Normal University Huainan China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes Huainan China
| | - Huiming Dai
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Lin Lin
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process Ministry of Education, Hefei University of Technology Hefei China
| | - Jianfeng Lu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process Ministry of Education, Hefei University of Technology Hefei China
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25
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Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Ribeiro AT, Elias M, Teixeira B, Pires C, Duarte R, Saraiva JA, Mendes R. Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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27
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Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Núñez-Flores R, Cando D, Borderías AJ, Moreno HM. Importance of salt and temperature in myosin polymerization during surimi gelation. Food Chem 2018; 239:1226-1234. [DOI: 10.1016/j.foodchem.2017.07.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 06/13/2017] [Accepted: 07/08/2017] [Indexed: 11/28/2022]
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29
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Chen X, Tume RK, Xiong Y, Xu X, Zhou G, Chen C, Nishiumi T. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Crit Rev Food Sci Nutr 2017; 58:2981-3003. [DOI: 10.1080/10408398.2017.1347557] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
| | - Ronald Keith Tume
- Honorary Visiting Professor, Nanjing Agricultural University, Jiangsu, China
| | - Youling Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Conggui Chen
- School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Tadayuki Nishiumi
- Graduate School of Science and Technology, Niigata University, Niigata, Japan
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30
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Li Q, Gui P, Huang Z, Feng L, Luo Y. Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures. J Texture Stud 2017; 49:56-64. [DOI: 10.1111/jtxs.12281] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 05/03/2017] [Accepted: 05/23/2017] [Indexed: 12/01/2022]
Affiliation(s)
- Qingzheng Li
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Ping Gui
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Zhan Huang
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Ligeng Feng
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Yongkang Luo
- Beijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
- Beijing Laboratory for Food Quality and Safety; China Agricultural University; Beijing 100083 People's Republic of China
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31
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Cando D, Borderías A, Moreno H. Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Yu N, Xu Y, Jiang Q, Xia W. Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1248846] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Nannan Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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