1
|
Liu J, Yang K, Wu D, Gong H, Guo L, Ma J, Sun W. Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides. J Sci Food Agric 2024; 104:2284-2293. [PMID: 37950529 DOI: 10.1002/jsfa.13116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/16/2023] [Accepted: 11/11/2023] [Indexed: 11/12/2023]
Abstract
BACKGROUND Natural myofibrillar protein (MP) is sensitive to changes in the microenvironment, such as pH and ionic strength, and therefore can adversely affect the final quality of meat products. The aim of this study was to modify natural MP as well as to improve its functional properties. Therefore, the quality improvement effect of konjac polysaccharides with different concentrations (0, 1.5, 3, 4.5 and 6 g kg-1 protein) on MP gels was investigated. RESULTS With a concentration of konjac polysaccharides of 6 g kg-1 protein, the composite gel obtained exhibited a significant improvement of water binding (water holding capacity increased by 7.71%) and textural performance (strength increased from 29.12 to 37.55 N mm, an increase of 8.43 N mm). Meanwhile, konjac polysaccharides could help to form more disulfide bonds and non-disulfide covalent bonds, which enhanced the crosslinking of MP and maintained the MP gel network structure. Then, with the preservation of α-helix structure (a significant increase of 8.11%), slower protein aggregation and formation of small aggregates, this supported the formation of a fine and homogeneous network structure and allowed a reduction in water mobility. CONCLUSION During the heating process, konjac polysaccharides could absorb the surrounding water and fill the gel system, which resulted in an increase in the water content of the gel network and enhanced the gel-forming ability of the gel. Meanwhile, konjac polysaccharides might inhibit irregular aggregation of proteins and promote the formation of small aggregates, which in turn form a homogeneous and continuous gel matrix by orderly arrangement. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingyang Liu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Di Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, China
| | - Linxiao Guo
- College of Marxism, Yangtze University, Jingzhou, China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, China
| |
Collapse
|
2
|
Wang X, Su Y, Wang Y, Chen X, Chen X, Liu Z. The Effect of Ultrasound on the Rehydration Characteristics of Semi-Dried Salted Apostichopus japonicus. Foods 2023; 12:4382. [PMID: 38137186 PMCID: PMC10742898 DOI: 10.3390/foods12244382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/04/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
To effectively shorten the rehydration time of Apostichopus japonicus and reduce the nutrient loss during the rehydration process, an ultrasound-assisted rehydration method was adopted to rehydrate semi-dry salted A. japonicus in this study. The effects of different ultrasonic powers, temperatures, and times on the rehydration characteristics, textural characteristics, and sensory quality of the semi-dry salted A. japonicus were studied. Box-Behnken response surface analysis was used to study the influence of the interactions among the three factors on the rehydration ratio of the semi-dry salted A. japonicus, and a quadratic multinomic regression model was established to predict the optimal rehydration ratio. The results showed that ultrasound could change the structure of semi-dry salted A. japonicus and form a spatial network structure, thereby improving its water absorption capacity and reducing rehydration time. The optimal rehydration effect could be obtained when the ultrasonic power was 400 W, the ultrasonic temperature was 50 °C, and the ultrasonic time was 83 min. Ultrasonic power, ultrasonic time, and ultrasonic temperature influenced the rehydration ratio of the semi-dry salted A. japonicus. Under the optimal rehydration conditions in this study, the rehydration ratio of semi-dry salted A. japonicus obtained by the test was 2.103, which was consistent with the value predicted by the Box-Behnken response surface method.
Collapse
Affiliation(s)
- Xiaoyan Wang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China; (Y.S.)
| | - Yongchang Su
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China; (Y.S.)
| | - Yangduo Wang
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China; (Y.S.)
| | - Xiaoting Chen
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China; (Y.S.)
| | - Xiaoe Chen
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China; (Y.S.)
| |
Collapse
|
3
|
Ding Y, She A, Yao W. Investigation of Water Absorption Behavior of Recycled Aggregates and its Effect on Concrete Strength. Materials (Basel) 2023; 16:4505. [PMID: 37444819 DOI: 10.3390/ma16134505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/11/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023]
Abstract
The water-cement ratio (w/c) has a significant effect on the strength of recycled concrete. In this study, considering the effects of water/cement ratio, strength, and water content of recycled aggregates, two kinds of pulse sequences of low-field nuclear magnetic resonance (LF-NMR) were applied to investigate the water migration behavior between simulated recycled aggregates (SRA) and water or fresh mortar. Three sets of concrete strength tests were designed and the results were used to verify the findings of LF-NMR imaging tests. The results showed that the depth of water migration in the SRA increases with time: at first the change rate is rapid, then slows down, and eventually tends to remain stable. When the SRA is in contact with fresh mortar with low w/c, no water migration occurs because the hydration of the cement in the mixture consumes a large amount of water, resulting in the inability of water to migrate into the SRA through capillary pressure. For the recycled aggregate concrete with high strength, the addition of extra water will increase the effective w/c and reduce the compressive strength of the concrete.
Collapse
Affiliation(s)
- Yangfei Ding
- Key Laboratory of Advanced Civil Engineering Materials of Ministry of Education, School of Materials Science and Engineering, Tongji University, Shanghai 201804, China
| | - Anming She
- Key Laboratory of Advanced Civil Engineering Materials of Ministry of Education, School of Materials Science and Engineering, Tongji University, Shanghai 201804, China
| | - Wu Yao
- Key Laboratory of Advanced Civil Engineering Materials of Ministry of Education, School of Materials Science and Engineering, Tongji University, Shanghai 201804, China
| |
Collapse
|
4
|
Ren L, Liu W, Liu C, Zheng L. Nondestructive detection of water status and distribution in corn kernels during hot air drying using multispectral imaging. J Sci Food Agric 2023; 103:3139-3145. [PMID: 36694937 DOI: 10.1002/jsfa.12467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 12/30/2022] [Accepted: 01/25/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND The characteristics of corn kernels are strongly connected with the content of three statuses of water: bound water, immobilized water, and free water. Monitoring different water contents is very important to optimize the drying process, improve corn quality, and reduce energy consumption. The feasibility of nondestructive detection of water status and its distribution in corn kernels during the hot-air drying process using multispectral imaging was investigated. RESULTS The chemometric methods used to develop prediction models were back propagation neural network, least-squares support vector machine, and partial least squares. The back propagation neural network achieved the best prediction performance for total and free water contents, with correlation coefficient of prediction (Rp ) of 0.9717 and 0.9782 respectively, root-mean-square error of prediction (RMSEP) of 4.48% and 2.54% respectively, and ratio of prediction to deviation (RPD) of 4.87 and 4.29 respectively. And partial least squares was better for the prediction of immobilized and bound water contents, with Rp of 0.9612 and 0.9798 respectively, RMSEP of 0.57% and 0.06% respectively, and RPD of 4.78 and 4.42 respectively. CONCLUSION It could be concluded that multispectral imaging combined with chemometric methods would be a promising technique for rapid and nondestructive detection of water status and its distribution in corn kernels. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lin Ren
- Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Wei Liu
- Intelligent Control and Compute Vision Lab, Hefei University, Hefei, China
| | - Changhong Liu
- Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Lei Zheng
- Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| |
Collapse
|
5
|
Wu ZW, Zou XL, Yao PL, Kang ZL, Ma HJ. Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate. Molecules 2022; 27. [PMID: 36557986 DOI: 10.3390/molecules27248853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0−0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g SC, the texture properties and cooking yield significantly increased (p < 0.05) with increasing SC; meanwhile, adding SC caused the gel color to darken. All samples had similar curves with three phases, and the storage modulus (G’) values significantly increased with the increasing SC. The thermal stability of the PSE meat myofibrillar proteins was enhanced, and the G’ value at 80 °C increased with the increasing SC. Because water was bound more tightly to the protein matrix, the initial relaxation times of T21 and T22 shortened, the peak ratio of P21 significantly increased (p < 0.05), and the P22 significantly decreased (p < 0.05), which implied that the mobility of the water was reduced. Overall, SC could improve the thermal stability of the PSE meat myofibrillar proteins and increase the water-holding capacity and textural properties of the cooked PSE meat myofibrillar protein gels.
Collapse
|
6
|
Qian YF, Yu JY, Yu YJ, Xie J, Yang SP. Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon ( Salmo salar) during cold chain logistics. Front Nutr 2022; 9:1021280. [PMID: 36407510 PMCID: PMC9671655 DOI: 10.3389/fnut.2022.1021280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 10/18/2022] [Indexed: 12/05/2023] Open
Abstract
In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.
Collapse
Affiliation(s)
- Yun-Fang Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jia-Yi Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ying-Jie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Sheng-Ping Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
7
|
Liang C, Xing Y, Hou X. Mechanical Property Evaluation and Prediction of Cementing Composites Blended with MK and UFA under High-Temperature Steam Curing. Materials (Basel) 2022; 15:6956. [PMID: 36234298 PMCID: PMC9573449 DOI: 10.3390/ma15196956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/01/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
In this paper, the influence of the substitution rate of metakaolin (MK) and ultrafine fly ash (UFA) on the hydration degree, the micromechanical properties, the pore size distribution, and the corresponding fractal dimension of composite cement-based material was investigated under high-temperature steam curing. Furthermore, Thermogravimetric, Nanoindentation, and low-field nuclear magnetic resonance tests were used to explore the influencing factors of pore size distribution and its corresponding multi-fractal dimension. Finally, the correlations among the pore size distribution, related fractal dimensions, and compression strength were analyzed. Results indicate that the MK-UFA cement ternary cementation system (TCS) can improve the compressive strength and fluidity of samples and enhance the hydration degree and micromechanical properties of the cementitious system. TCS effectively refines the pore size and increases microporosity. In addition, micropore and its fractal dimension have a stronger correlation with the compressive strength of composite cement-based materials. Furthermore, the micro-fractal dimensions can better reflect the essential characteristics of the composite cementitious system. The higher the degree of hydration of the cementitious system and the nanomechanical properties of the C-(A)-S-H gel, the lower the micro-fractal dimension. Finally, the GM (1,3) prediction model of compressive strength, micro-fractal dimension, and microporosity are established based on the grey relational theory.
Collapse
Affiliation(s)
- Chao Liang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
- College of Civil Engineering, Inner Mongolia Technical College of Construction, Hohhot 010070, China
| | - Yongming Xing
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Xiaohu Hou
- College of Materials Science and Engineering, Inner Mongolia University of Technology, Hohhot 010051, China
| |
Collapse
|
8
|
Ma HJ, Ma DH, Liu ZP, Zhang JB, Jiang XW, Lu RS. [Effects of paramagnetic material on the characteristics of low field nuclear magnetic resonance signals and water measurement in different textured soils.]. Ying Yong Sheng Tai Xue Bao 2022; 33:3037-3045. [PMID: 36384838 DOI: 10.13287/j.1001-9332.202211.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Nuclear magnetic resonance (NMR) technology has been applied in soil science due to the characte-ristics of high efficiency, rapidity, no damage to soil structure, and harmlessness to the human body. However, the effect of the presence of paramagnetic materials in soils on the characteristics of NMR signals was still unclear. In this study, we investigated the effects of paramagnetic material on the low field nuclear magnetic (LF-NMR) signals and soil water content measurement in soils with different texture. The results showed that the LF-NMR signal of soil water could reach about 150, while that of all the solid materials including soil minerals, organic matter and microbes was less than 0.3, which was relatively negligible. Compared with the NMR signals produced by solid materials in soils, soil texture and paramagnetic material had stronger impact on the measured LF-NMR signals of soil water. LF-NMR equipment had a relaxation time monitoring blind area, and the loss of NMR signal was mainly due to the acceleration of the relaxation process of hydrogen protons in water by magnetic materials, resulting in extremely fast LF-NMR signals feed back by water in small pores that could not be captured by monitoring equipment. For loamy fluvo-aquic soil (1.2%) and clay loamy black soil (1.3%) with low paramagnetic material contents, the loss of LF-NMR signals was not large, which was linearly related to soil water content. For clayey red soil with high content of clay (45.3%) and paramagnetic materials (4.0%), a part of the LF-NMR signals would be lost in the measurement, and the monitored LF-NMR signal was not linearly related to the soil water content. In addition, external addition of paramagnetic materials (3.0 g·L-1 MnCl2 solution) would further reduce the LF-NMR signals that could be monitored in black and red soils. The maximum signal loss rates of black soil and red soil were 41.0% and 46.7%, respectively, which greatly changed the quantitative relationship between it and soil water content. Therefore, the influence of paramagnetic materials on the LF-NMR signals should be reduced first through correction when using LF-NMR to measure the water content of clay soil with rich internal paramagnetic materials (>1.3%) or external addition of paramagnetic materials. Our results would provide valuable insights into the study of soil water content measurement and soil pore structure analysis using low field nuclear magnetic resonance technology.
Collapse
Affiliation(s)
- Hong-Jiao Ma
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dong-Hao Ma
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
| | - Zhi-Peng Liu
- College of Resources and Environmental Science, Nanjing Agricultural University, Nanjing 210095, China
| | - Jia-Bao Zhang
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China
| | - Xiao-Wen Jiang
- Jiangsu Key Laboratory for Design and Manufacture of Micro-Nano Biomedical Instruments, Southeast University, Nanjing 211189, China
| | - Rong-Sheng Lu
- Jiangsu Key Laboratory for Design and Manufacture of Micro-Nano Biomedical Instruments, Southeast University, Nanjing 211189, China
| |
Collapse
|
9
|
Dong X, Zhang T, Cheng S, He X, Wang H, Tan M. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques. J Food Sci 2022; 87:2009-2017. [PMID: 35411557 DOI: 10.1111/1750-3841.16139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/26/2022]
Abstract
Herein, the water and lipid migration of salted duck eggs during storage were systematically explored in three different packaging conditions of long-term salting, no packaging, and vacuum packaging. Bound water, multilayer bound water, lipid, and bulk water were observed in the whole duck egg by low-field nuclear magnetic resonance (LF-NMR) relaxation. Five weeks of salting process led to the redistribution of water and lipid due to the watery state of egg white and the gelation of egg yolk due to the permeation of salt, and boiling mainly caused an obvious decrease in the mobility of bulk water due to the gelation of egg white. Among these three conditions, long-term salting with 6 months storage caused the most serious redistribution of water and lipid as well as the rupture of the vitelline membrane, but could prevent the oxidation of egg yolk. Vacuum packaging had the least influence on the water and lipid distribution, mass change, and water content but led to lipid oxidation with high degree in egg yolk. However, the most obvious mass loss was observed in the salted duck eggs during the storage without packaging. In addition, principal component analysis of Carr-Purcell-Meiboom-Gill data suggested that LF-NMR could distinguish the salted duck eggs with different storage times during the early stage of the storage. Practical Application Water and lipid migration of salted duck eggs during storage with three packaging conditions were explored by using low-field nuclear magnetic resonance and magnetic resonance imaging. Understanding the impacts of packaging conditions on water and lipid migration of salted duck eggs during storage could provide a new method for the quality identification.
Collapse
Affiliation(s)
- Xue Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Tan Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Xiu He
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| |
Collapse
|
10
|
Qi FM, Rao XY, Han TT, Zhong LY, Luo XJ, He Y, Shen RL. [Water migration and kinetics of Arecae Semen during moistening process]. Zhongguo Zhong Yao Za Zhi 2022; 47:1871-1880. [PMID: 35534257 DOI: 10.19540/j.cnki.cjcmm.20211123.301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In this study, low-field nuclear magnetic resonance(LF-NMR) and magnetic resonance imaging(MRI) were employed to analyze the water distribution, status, and migration in the moistening process of Arecae Semen. Peleg model was adopted to study the water absorption kinetics of Arecae Semen moistened at different water temperatures(10, 30, and 50 ℃). The Arecae Semen samples soaked at different water temperatures all contained four water states: binding water T_(21), non-flowing water T_(22), free water T_(23), and unbound water T_(24). Non-flowing water had the largest increase in peak area during the moistening process, followed by free water. The peak areas of non-flowing water, free water, and total water were correlated with the water content(P<0.01). Therefore, LF-NMR can quickly and non-destructively predict the water content of Arecae Semen during moistening. The peak area of non-flowing water and the content of free water were correlated with the content of arecoline in the soaking solution(P<0.01), which indicated that the faster flow of non-flowing water and more free water corresponded to more arecoline dissolved. The MRI images showed that the water migration pathway varied at different soaking temperatures, and the moistening degree obtained by this means was consistent with that obtained based on traditional experience. The rate constant K_1 fitted by Peleg model decreased with the increase in water temperature, while the capacity constant K_2 showed an opposite trend. The Arrhenius equation fitting of K_1 with temperature showed that the activation energy of Arecae Semen in the moistening process was 32.98 kJ·mol~(-1). LF-NMR/MRI can be used to analyze the water status and content and determine the end moisturing point of Arecae Semen. Peleg model can accurately describe the water absorption properties of Arecae Semen in the moistening process. The findings of this study can guide the moistening optimization and mechanism research of other seed Chinese medicinal materials.
Collapse
Affiliation(s)
- Feng-Mei Qi
- Jiangxi University of Chinese Medicine Nanchang 330004, China Jiangxi Jiangzhong Traditional Chinese Medicine Pieces Co., Ltd. Jiujiang 332300, China
| | - Xiao-Yong Rao
- Jiangxi University of Chinese Medicine Nanchang 330004, China the National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine Nanchang 330006, China
| | - Tong-Tong Han
- Jiangxi University of Chinese Medicine Nanchang 330004, China
| | - Ling-Yun Zhong
- Jiangxi University of Chinese Medicine Nanchang 330004, China
| | - Xiao-Jian Luo
- Jiangxi University of Chinese Medicine Nanchang 330004, China the National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine Nanchang 330006, China
| | - Yan He
- Jiangxi University of Chinese Medicine Nanchang 330004, China
| | - Rui-Lin Shen
- Jiangxi University of Chinese Medicine Nanchang 330004, China Jiangxi Jiangzhong Traditional Chinese Medicine Pieces Co., Ltd. Jiujiang 332300, China
| |
Collapse
|
11
|
Zhao Y, Lin S, Yang R, Chen D, Sun N. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods 2021; 10:foods10051137. [PMID: 34065224 PMCID: PMC8161016 DOI: 10.3390/foods10051137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/25/2022] Open
Abstract
Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.
Collapse
Affiliation(s)
- Yue Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
- Correspondence: ; Tel.: +86-1884-082-1971; Fax: +86-4118-631-8655
| |
Collapse
|
12
|
Kawecki K, Rezler R, Baranowska HM, Stangierski J. Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters. J Sci Food Agric 2021; 101:1127-1133. [PMID: 32785934 DOI: 10.1002/jsfa.10723] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/17/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules. The main goal of the study was to assess the degree of water binding by the meat batter system and to carry out a rheological analysis during heating and cooling. RESULTS The sample with the microcapsules was characterized by a slightly elevated level of total protein. The encapsulated oil additive reduced the pH and water activity value in the meat batter, compared with the control sample. There was one relaxation time T1 and two time components T2 in the control batter and the batter containing encapsulated oil. The sample with the oil additive was characterized by two components of relaxation time T1 and three components of relaxation time T2 . There was an inverse correlation between the dynamic viscosity of the batters and the spin-spin relaxation times T21 and T22 . The temperature courses of the modulus of elasticity in all the systems exhibited three areas of change (20-43 °C, 43-60 °C, and >60 °C). The highest dynamics of change in the modulus of elasticity was observed for the initial and final temperature range (60-85 °C). CONCLUSIONS The samples with the oil and microcapsule additives exhibited higher elastic energy accumulation capacity and dynamic viscosity than the control batter within the whole heating range. The fish oil microcapsules improved the mechanical properties of poultry sausage batters and their water-binding properties. This may increase the juiciness and microbiological stability of the finished products. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Krzysztof Kawecki
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Hanna M Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| |
Collapse
|
13
|
Gedarawatte STG, Ravensdale JT, Johns ML, Azizi A, Al-Salami H, Dykes GA, Coorey R. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef. J Food Sci 2020; 85:2153-2163. [PMID: 32572986 DOI: 10.1111/1750-3841.15178] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/23/2020] [Indexed: 01/15/2023]
Abstract
The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.05) reduced purge accumulation in vacuum packages which was confirmed by an increased swelling ratio and scanning electron microscopy images. Colorimetric measurements showed significantly (P < 0.05) increased redness and yellowness values in wrapped samples compared to unwrapped samples. BC wrap did not affect pH, tenderness, and odor of meat, but significantly (P < 0.05) increased lipid oxidation, and numbers of lactic acid bacteria and Brochothrix thermosphacta counts. This study shows that BC wrap has potential as a purge absorbent in vacuum packaged meat. PRACTICAL APPLICATION: Bacteria cellulose has good water holding capacity that can be utilized to absorb purge exudate from beef. It helps to improve the appearance and consequently consumer acceptance of vacuum packed beef.
Collapse
Affiliation(s)
- Shamika T G Gedarawatte
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Joshua T Ravensdale
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Michael L Johns
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Azlinda Azizi
- Dept. of Chemical Engineering, School of Engineering, Univ. of Western Australia, Crawley, Western Australia, 6009, Australia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Inst., Biosciences Research Precinct, School of Pharmacy and Biomedical Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Gary A Dykes
- School of Public Health, Faculty of Health Sciences, Curtin Univ., Bentley, Western Australia, 6102, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin Univ., Bentley, Western Australia, 6102, Australia
| |
Collapse
|
14
|
Cheng S, Wang X, Yang H, Lin R, Wang H, Tan M. Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality. J Sci Food Agric 2020; 100:1940-1948. [PMID: 31846075 DOI: 10.1002/jsfa.10206] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/22/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF-NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF-NMR as a rapid and non-invasive method to evaluate beef quality. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Xiaohui Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Huimin Yang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Rong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| |
Collapse
|
15
|
Wang XY, Xie J. Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna ( Thunnus obesus) during Cold Storage. Molecules 2019; 24:molecules24173119. [PMID: 31466228 PMCID: PMC6749214 DOI: 10.3390/molecules24173119] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 08/23/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022] Open
Abstract
Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0 °C and 4 °C for 6 days were investigated. The results showed that the values of ATP, adenosine diphosphate (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p < 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed. VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odour volatiles. T21 was positively correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was negatively correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage.
Collapse
Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
| |
Collapse
|
16
|
Zhu D, Liang J, Liu H, Cao X, Ge Y, Li J. Sweet cherry softening accompanied with moisture migration and loss during low-temperature storage. J Sci Food Agric 2018; 98:3651-3658. [PMID: 29250795 DOI: 10.1002/jsfa.8843] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/13/2017] [Indexed: 05/28/2023]
Abstract
BACKGROUND Hardness is one of the important qualities influencing consumer appeal and marketing of fresh sweet cherry (Prunus avium L.). Moisture loss is one of the main causative factors of cherry softening. In this work, moisture loss and softening process of sweet cherry during postharvest storage at 0 and 4 °C were studied. In addition, low-field 1 H nuclear magnetic resonance (LF-NMR) was used to analyze water distribution and migration in sweet cherry during storage at 4 °C. RESULTS Moisture content correlated significantly (p < 0.01) with both skin and flesh hardness of cherry fruit at the two storage temperatures. According to the transverse relaxation curve, relaxation time, as T21 (0.01-10 ms), T22 (10-150 ms), and T23 (150-1000 ms) were ascribed to cell wall protons, cytoplasmic water, and vacuolar water respectively. Contents of cytoplasmic (p < 0.05) and vacuolar water (p < 0.01) changed significantly with storage time. Magnetic resonance imaging results illustrated that water distributes uniformly in fresh tissue. With prolonged storage time, free water content increased gradually, and then internal damage occurred. CONCLUSION Sweet cherry softening closely correlated with moisture loss during low-temperature storage. LF-NMR is a useful technique to investigate moisture migration of fruits and vegetables. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Danshi Zhu
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Jieyu Liang
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Xuehui Cao
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Yonghong Ge
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
| |
Collapse
|