FOOD CHEMISTRY
·
2021
·
IF 7.514
Meng Dong,Yu-Ying Zhang,Xu-Hui Huang,Ran Xin,Xiu-Ping Dong,Kunihiko Konno,Bei-Wei Zhu,Ian Fisk,Lei Qin
The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in saliva. For fresh salmon, the fishy, umami, salty, and sweet attributes were perceived successively. Meanwhile, the smoky and fried flavors were the most dominant attributes of roasted salmon at the beginning, then various attributes were perceived. During the chewing process, free amino acids and 5′-nucleotides released in saliva were quantified. Compared to the sensory data, the results demonstrated that glutamic acid and inosine 5′-monophosphate released in saliva might induce the umami perception. The sweet-tasting amino acids alanine and glycine may contribute to sweetness. Therefore, we suggested that the time dimension of tastants dissolved in saliva would affect the dynamic sensation of food, even for complex food materials.
研究领域:
食品科学
·
感官评价
·
化学感官感知
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Meng Dong,Zheng Zhou,Bo Wang,Yuying Zhang,Xuhui Huang,Lei Qin
Differences in raw material characteristics directly affect the processing characteristics and quality of the final product. Therefore, it is important for the salmon industry to start regulating or grading from raw material side. In this study, the material characteristics and flavor quality of three different salmons: Atlantic salmon, red salmon, and pink salmon were evaluated. Trans -2, cis -6-nonadienal, octanal, and cis -4-heptenal contributed to the fishy aroma of roasted salmon, while fresh salmon was mainly caused by octanal. The oily aroma of fresh salmon was relevant to octanal, decanal, and 1-heptanol. The results indicated that the composition of phospholipids affect the flavor of roasted salmon, such as phosphatidylethanolamines and phosphatidylcholines, were closely related to the roasted and fishy aroma of roasted salmon. This study revealed that roasting could reduce the sensory quality difference between salmon by changing the textural property and volatile compound profile, provide guidance for production, grading, and consumption of salmon.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Fangchao Cui,Xin Wang,Dangfeng Wang,Likun Ren,Yuqiong Meng,Rui Ma,Shulin Wang,Zhiteng Liu,Yang Jiang,Yilin Lu,Xuepeng Li,Tingting Li,Jianrong Li
Quorum sensing (QS)-induced spoilage causes approximately 15–20% of annual food wastage. However, traditional natural QS inhibitors exhibit poor water solubility and no catalytic activity. Therefore, this study aimed to synthesize novel anti-QS carbon dots (RR-CDs) with good water solubility, visible light photocatalytic activity, and high biocompatibility. The RR-CDs (<200 μg mL −1 ) exhibited considerable broad-spectrum antibacterial activity by generating reactive oxygen species (ROS) to disrupt the cell membrane wall structure. Owing to the appropriate bandgap of RR-CDs, a high ROS content, including · O 2 − , 1 O 2 , and · OH, was generated via energy transfer under visible light irradiation. Furthermore, the combined effect of RR-CDs and ROS reduced the biofilm formation, swarming, swimming, and extracellular protease production of Pseudomonas fluorescens by 48.45%, 25.51%, 52.79%, and 38.67%, respectively, by inhibiting LuxI/R expression, which further decreased pgaC , tyrB , motB , and aprE expression by >50 %. Notably, RR-CDs exhibited no obvious cytotoxicity; furthermore, they could extend the shelf life of salmon by 3 d. Altogether, these results present and validate the strong ability of photocatalytic RR-CDs for QS inhibition and show their potential in aquatic product preservation.
研究领域:
食品科学
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微生物学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Qian Yun-Fang,Yu Jia-Yi,Yu Ying-Jie,Xie Jing,Yang Sheng-Ping
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.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Fengli Lian,Jun-Hu Cheng,Han Wang,Da-Wen Sun
In this study, combining roasting with steam cooking was proposed to reduce sodium chloride (NaCl) content during cooking operations. The NaCl reduction effects of roasting-steam cooking (RS), roasting (R), and water bath cooking (WB) on marinated salmon flesh samples with different cooking times (2, 4, 6 and 8 min) were evaluated. Results showed that the NaCl contents in the samples treated by RS and R were reduced by 22.44% and 15.59%, respectively. RS could also provide high overall acceptability without compromising the taste and flavour. FTIR analysis demonstrated that RS and R increased α-helix and β-sheet and slightly decreased β-turn in sample proteins as compared with WB, indicating that RS could achieve low denaturation and weak unfolding degree of protein structure due to protein conformation inhibited by the steam. Therefore, RS could serve as a novel method for reducing NaCl contents in cooked meat products.
研究领域:
食品科学
·
烹饪技术
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Qingfeng Dong,Ruojian Gao,Xiaofang Liu,Li Li
In this study, photobactericidal films exhibiting excellent antibacterial activity upon irradiation under green light (530–545 nm) were prepared by incorporating erythrosine B (EB) into ethyl cellulose (EC) film. The results of Fourier-transform infrared spectra illustrated that the EB was successfully encapsulated in the films. Additionally, the EC/EB films exhibited a semi-transparent magenta hue with some UV blocking properties. As the amount of EB added to the EC films increased the tensile strength decreased from 22.79 MPa to 9.09 MPa, and the elongation at break increased from 8.20 % to 30.80 %. Under green light irradiation, the EC/EB films showed strong antibacterial activity (> 99 % bacteriostasis rate for Staphylococcus aureus and Escherichia coli ). Research on antibacterial mechanisms implied that the reactive oxygen species generated via photochemical pathways, caused damage to the bacterial cell membrane, leading to the leakage of substances within the bacterial cells and ultimately resulting in the death of the bacteria. Finally, the EC/EB films were applied to the preservation of salmon fillets, and the results showed the EC/EB films could significantly inhibit the growth of spoilage bacteria, thereby extending the shelf life by 2–3 days. Therefore, the prepared photobactericidal films have more potential for application in aquatic products preservation.
研究领域:
食品科学
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材料科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Future Foods
·
2023
·
IF 0
Yanan Liu,Huan Li,Jian Chen,Jiesi Feng,Renjie Lian,Linglin Fu,Yanbo Wang
ABSTRACT Indicating hydrogels have shown the advantages of being fast, sensitive, and real-time in demonstrating the freshness of aquatic products due to their noticeable color change. In this work, an anti-freezing hydrogel embedded with pH-sensitive alizarin was developed as an original colorimetric indicator for monitoring the corruption of aquatic products at low temperatures. The anti-freezing hydrogel was prepared from 2-carboxyethyl acrylate, [2-(methacryloyloxy)ethyl]-trimethylammonium chloride, and 2-hydroxyethyl methacrylate monomers with triethylene glycol dimethacrylate as cross-linking agent. The hydrogel showed excellent anti-freezing capability, which was further incorporated with the pH-sensitive dye alizarin to gain the indicating capability. When applied in the indication of the freshness of salmon under low-temperature storage, it was found that the color changes of the indicator corresponded with the total volatile basic nitrogen contents of salmon, the correlation coefficient of which was 0.959 6. These results indicated the application potential of the hydrogels as freshness indicators during low-temperature storage or cold-chain transportation.
研究领域:
材料科学
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食品科学
·
化学工程
✓ 已验证
DOI
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 7
·3075-3089
·
IF 3.9
Yuhua Xia,Xu Tang,Xudong Wu,Yizhen Li,Changan Xu,Shaohua Chen,Peng Wu
Bioactive packaging can improve the shelf-life of food products and enhance consumer health. It can also alleviate environmental stress on the planet by reducing food waste. Here, the electrospinning of tea tree oil-loaded 2-hydroxypropyltrimethyl ammonium chloride chitosan nanofibers was investigated. The fabricated nanofiber films were characterized by scanning electron microscopy, thermal gravimetric analysis, Fourier transform infrared spectroscopy, and contact angle meter analysis. The prepared nanofibers have a well-defined diameter of about 200 nm and a smooth shape. They have good antibacterial properties against Staphylococcus aureus and Escherichia coli in vitro. Tea tree oil-loaded chitosan-based nanofibers were found to be effective in delaying spoilage and extending the shelf life of salmon by sensory evaluation, texture analysis, color, total viable counts, thiobarbituric acid, and total volatile basic nitrogen during storage in the freshness experiments, thus indicating their health benefits in bioactive packaging.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Mengyuan Qi,Haiyang Yan,Yan Zhang,Yuan Yuan
The study aimed to evaluate the impact of high voltage prick electrostatic field (HVPEF) on the microbiological, nutritional and physicochemical quality of ready-to-eat (RTE) fresh salmon stored at mild abuse temperature (6 °C). Results showed HVPEF effectively decreased the total viable counts (TVC) in RTE salmon; the TVC of samples treated for 0, 6 and 15 min exceeded the recommended raw-eaten limit on day 2, day 6 and day 10, respectively. Most amino acids and fatty acids in salmon remained unaffected by HVPEF, while there was a slight increase in the glutamate (Glu) content compared with the control. And after HVPEF treatment for 15 min, the level of the saturated fatty acid decreased from 24.00 ± 0.13 to 23.05 ± 0.08 mg/g, and the monounsaturated fatty acid decreased from 74.97 ± 0.36 to 71.08 ± 0.48 mg/g. During storage, HVPEF-treated salmon had lower drip loss and gumminess, and slower hardness reduction, while no significant changes were found in the elasticity and chewiness . From day 4, the total volatile basic nitrogen (TVB-N) was significantly lower than the control, indicating the protein degradation of salmon was inhibited. The results of thiobarbituric acid reactive substances (TBARS) value showed lipid oxidation was promoted and was then inhibited in storage. Overall, HVPEF treatment didn't negatively affect nutritional or physicochemical quality of salmon, and is a potential antimicrobial approach to improving the quality of RTE salmon.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Zihan Hou,Chenning Zhang,Jiale Mao,Yunxiao Xia,Huijing Chao,Yuan Sun,Xu Zhao
Foodborne pathogens threaten food safety and human health, prompting the need for innovative preservation solutions. Polydopamine endowed with photothermal properties represents a novel material for the inhibition of foodborne pathogens. This study develops a bilayer antibacterial film using polydopamine-berberine nanoparticles (PDA-BBR), leveraging dual-mode synergistic antibacterial effects through chemical and photothermal mechanisms. The film, incorporating starch and polylactic acid layers, was prepared via solvent casting and characterized for mechanical properties, water vapor permeability (WVP), and antibacterial efficacy. The results revealed that the 2.0 % PDA-BBR film achieved a tensile strength of 4.00 MPa, a WVP of 2.30 × 10 −11 g/m·s·Pa, and over 95 % inhibition against Escherichia coli and Staphylococcus aureus . Moreover, the film preserved salmon quality by maintaining texture, lowering total volatile basic nitrogen to 16.19 mg/100 g, and inhibiting spoilage during 9 days of storage at 4 °C. These findings highlight PDA-BBR film as a promising food preservation approach with enhanced antibacterial and preservation performance.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiahao Ren,Yiting Fan,Ruoxin Chen,Yifang Cao,Xinglong Xiao,Fengsong Liu
Freshness deterioration of salmon during cold storage poses significant safety concerns, highlighting the need for real-time monitoring strategies. Herein, a novel starch-pectin film incorporating Nisin-A and curcumin nano-emulsion (SP-NC film) was developed for real-time monitoring of salmon freshness. FTIR, XRD, and molecular dynamics simulations confirmed strong molecular compatibility and stable hydrogen bonding among film components. The SP-NC film exhibited high mechanical strength, with a tensile strength of 4.51 MPa and elongation at break of 43.58 %, as well as outstanding barrier properties reflected by low water vapor permeability (6.82 × 10 −10 g·mm −1 ·s −1 ·Pa −1 ) and oxygen permeability (6.10 × 10 −9 g·mm·mm −2 ·s −1 ). Under blue light, the SP-NC film reduced S. aureus and Salmonella survival rates to 1.85 % and 3.79 %, respectively. When applied to 4 °C refrigerated salmon, the SP-NC film extended shelf life from 4 to 8 days and provided visual spoilage indication. Overall, this study offers a valuable reference for the design of intelligent food packaging.
研究领域:
食品科学
·
包装工程
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
RiBang Wu,CuiLing Wu,Dan Liu,XingHao Yang,JiaFeng Huang,Jiang Zhang,Binqiang Liao,HaiLun He
Extracted salmon skin collagen was hydrolysed with the free or immobilized extracellular protease of Vibrio sp. SQS2-3. The hydrolysate exhibited anti-freezing activity (>3 kDa) and antioxidant activity (<3000 Da) after ultrafiltration. The antioxidant peptide was further purified by size-exclusion chromatography and found to scavenge DPPH (73.29 ± 1.03%), OH (72.73 ± 3.34%,), and intracellular ROS in HUVECs; protect DNA against oxidation-induced damage; and have an ORAC of 2.78 ± 0.28 mmol TE/g. The antioxidant peptide fraction was identified using mass spectrometry, and nineteen salmon collagen-sourced peptides were obtained. Of these, the peptide Pro-Met-Arg-Gly-Gly-Gly-Gly-Tyr-His-Tyr is a novel sequence and was the major component; this peptide was shown to have antioxidant activity via the ORAC assay (2.51 ± 0.14 mmol TE/g). These results suggested that the protease from Vibrio sp. SQS2-3 is suitable for preparation of anti-freezing peptides and antioxidant peptides in a single step and represents a comprehensive use of fish skin collagen.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）