Food Science and Technology
·
2019
·
IF 1.223
WEI Peiyu,CAO Jun,SHEN Xuanri,LI Chuan
The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
DOI
高影响因子
Journal of Energy Storage
·
2024
·
IF 8.9
Tianping Feng,Xuelai Zhang,Jun Ji
In the context of the dual‑carbon target, there is a high emphasis on the energy efficiency of traditional mechanical cold storage systems with significant power consumption . Additionally, the implementation of time-of-use electricity pricing has played a crucial role in driving the rapid advancement of energy storage technology . The application of energy storage technology in cold storage can significantly reduce the energy consumption of the refrigeration system , save operating costs by shifting peak demand to valleys, and reduce start and stop frequencies. Therefore, studying phase-change materials with high latent heat, low cost, and good performance for cold storage is of great practical application in cold storage. The paper developed four types of gel-type phase-change cold storage materials with high latent heat, low cost, and good cycle stability. These materials mainly consist of NH4Cl, KCl, and deionized water . The phase transition temperature ranges from −18 to −21 °C, the latent heat of phase change is approximately 260 to 289 J/g, and the thermal conductivity ranges from 0.58 to 0.60 W/(m·K), which can meet the cooling demand of cold storage facilities. Furthermore, by comparing the phase transition temperature, latent heat value of phase change, and cyclic stability, a gel-type PCM with good comprehensive properties was selected for corrosion and corrosion inhibition studies with five common metal samples in welded and non-welded forms. The results showed that material B2 had slight corrosion on 1060 aluminum , 6061 aluminum, and 304 stainless steels , but no obvious corrosion phenomenon was found on 316 stainless steels . The corrosion rate of the material on red copper was the highest, and the corrosion was too strong. In addition, the corrosion of welded parts is more serious than that of non-welded parts, and the welding points are more susceptible to corrosion. Adding the corrosion inhibitor BTA to material B2 can reduce the corrosion rate of red copper by more than 94 %.
研究领域:
材料科学
·
能源工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Feng Wang,Soottawat Benjakul,Zhiyu Liu,Lukai Ma,Bin Zhang
Shrimp intestine has great effect on the muscle quality during long term storage. This study examined the effects of shrimp intestine on the muscle quality of red shrimp ( Solenocera crassicornis ) during cold storage. Removing the intestine significantly reduced TVC, TVB-N, and TCA-induced protein precipitation levels, mitigating muscle quality deterioration. Proteomic analysis revealed that intestinal proteins (7.6–621.4 kDa) and muscle proteins (1.8–1328.3 kDa) influenced muscle protein metabolism via structural proteins and metabolic enzymes. Peptidomic analysis identified 519 differential peptides (261 upregulated, 258 downregulated) in TS6 vs. CS6 after six days of storage, linked to proteolysis and microbial infection pathways. Additionally, Vibrio and Aliivibrio genera in the intestine increased significantly during storage, with Vibrio abundance accelerating muscle protein degradation. These findings provide insights into improving cold storage techniques and spoilage prevention for aquatic products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2018
·Vol. 42
·期 3
·e12527
·
IF 1.552
Haroon Elrasheid Tahir,Zou Xiaobo,Shi Jiyong,Gustav Komla Mahunu,Xiaodong Zhai,Abdalbasit Adam Mariod
The impact of gum arabic (GA) (10 and 15% w/v) on the quality and postharvest-shelf life of strawberry at storage condition of 4 ± 1°C for 10 days were evaluated. Significant ( p < .05) differences were found for the overall 15% GA-coating as compared with the control. The application of GA-coatings maintained the total contents of phenolic, anthocyanin and total soluble solid (TSS) but significantly ( p < .05) retarded the increase in polyphenol oxidase (PPO) activity, reduced weight loss, and completely inhibited fungal infections. Moreover, the 15% GA edible coating retained the color, improved the firmness, and increased antioxidant activity compared with control. Likewise, sensory analysis results also showed the effectiveness of 15% GA-coating by retaining the quality of strawberry fruits. The results show that 15% of GA-coating can be an effective strategy for enhancing the quality of strawberry fruits during cold storage without any negative effect. Practical applications The edible coating has demonstrated to be a promising food preservation method and is progressively used for the commercial processing of many fruits and vegetables. However, gum arabic has not been used for preserving the quality of highly perishable fruit such as strawberries. The result suggests that gum arabic coatings can be a valuable biochemical means of preserving strawberries during refrigerated storage and could be used as an alternative to the synthetic formulas of fruit and vegetable packaging. Thus, gum arabic coating could provide horticultural and food processors a useful way to improve the quality, prolong shelf life, and marketing strategy.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2016
·Vol. 97
·期 7
·2023-2029
·
IF 2.076
Biao Suo,Huarong Li,Yuexia Wang,Zhen Li,Zhili Pan,Zhilu Ai
BACKGROUND There has been limited research on the use of ZnO nanoparticle-coated film for the quality preservation of pork meat under low temperature. In the present study, ZnO nanoparticles were mixed with sodium carboxymethyl cellulose (CMC-Na) to form a nanocomposite film, to investigate the effect of ZnO nanoparticle-coated film on pork meat quality and the growth of bacteria during storage under low temperature. RESULTS When ZnO nanoparticle-coated film was used as the packaging material for pork meat for 14 days of cold storage at 4 °C, the results demonstrated a significant effect on restricting the increases in total volatile basic nitrogen and pH levels, limiting the decreases of lightness (increased L * value) and redness (increased a * value), and maintaining the water-holding capacity compared to the control pork samples ( P < 0.05). The present study also discovered that the ZnO nanoparticle-coated film restrained the increase in total plate count (TPC). When Staphylococcus aureus was used as the representative strain, scanning electron microscopy revealed that ZnO nanoparticles increased the occurrence of cell membrane rupture under cold conditions. CONCLUSION ZnO nanoparticle-coated film helps retain the quality of pork meat during cold storage by increasing the occurrence of microorganism injury. © 2016 Society of Chemical Industry
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 3
·977-987
·
IF 3.9
Wenfu Hou,Yile Lin,Yujie Zhang,Tingting Liu,Juan Du,Yang Yi,Hongxun Wang
This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 ± 0.5 µM) during superchilled storage (−1.65 ± 0.5°C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid–treated groups. Based on the variation of water status, the water-holding capacity decreased significantly ( p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid–treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the α-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.
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
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2023
·Vol. 125
·期 7
·2200161
·
IF 2.7
Ying Luo,Guan-Hua Zhao,Xue-Chen Pei,Fa-Wen Yin,Hui-Lin Liu,Lei Qin,Da-Yong Zhou
In this study, the antioxidant effects of gallic acid (GA) and its alkyl esters including methyl gallate (MG), butyl gallate (BG), octyl gallate (OG), and lauryl gallate (LG) in whole oyster meats and oyster meat homogenates during cold storage are investigated. The oxidation degree of lipid is measured by peroxide value (POV), thiobarbituric acid active substances (TBARS), and polyunsaturated fatty acid (PUFA) percentage. The results show that the lipid oxidation in the two types of samples is inhibited by GA alkyl esters, and the antioxidant effects first increase and then decrease along with the extension of the chain length, among the esters, BG and OG are relatively more effective. Therefore, it is speculated that the antioxidant capacity of GA alkyl esters may be influenced by hydrophobicity and follows a “cut-off effect” in whole oyster meats and oyster meat homogenates. Practical application : Seafood is easily oxidized even under cold storage because it contains more PUFA. Antioxidants are widely used to inhibit lipid oxidation. In this study, the antioxidant capacity of GA alkyl esters in whole oyster meats and oyster meat homogenates is investigated, which improves the selection of suitable antioxidants to strengthen the oxidation stability of oyster samples for cold storage.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
APPLIED ENERGY
·
2024
·
IF 10.1
Kai Liu,Ling Wang,Zhifeng He,Pengcheng Lin,Ying Chen
Phase change cold storage , as an emerging cold chain method of maintaining a low-temperature environment and effectively ensuring the quality of biochemical reagents, is extensively utilized because of its benefits of high energy density , low cost, energy conservation and environmentally friendly mode. However, the low thermal conductivity of working medium affects its cold charging/discharging rate and operating efficiency. Meanwhile, the high leakage characteristic in the phase change process leads to a decrease of cold storage capacity and contamination of items. This work proposes the efficient utilization of cold energy enabled by leakage-free phase change cold storage brine gels with extraordinary high thermal conductivity towards biochemical reagent cold chain. Phase change thermal storage gel is prepared by confining brine in the sodium polyacrylate‑calcium alginate network and porous adsorption of expanded graphite . The prepared materials present leak free characteristics and almost 100% mass retention rate. Expanded graphite addition enables the thermal conductivity increase from 0.542 W m −1 K −1 to an extremely high value of 2.766 W m −1 K −1 (an increase of 510%). The enthalpy value of the cold storage brine gel is as high as 144 Jg −1 , stably releasing cold at around −24 °C. By regulating the distribution of cold storage working medium, the minimum temperature difference inside the apparatus can be reduced from 6.7 °C to about 1 °C. Finally, performance-enhancing phase change cold storage materials and apparatus in the cold chain of biological reagents is fruitful, effectively providing a long-lasting and uniform low-temperature environment.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
Journal of Energy Storage
·
2025
·
IF 9.8
Zhengxiang Wu,Yunlin Shao,Mengting Li,Mengxuan Zou,Kaiyao Wu,Weidong Chen,Xin Huang,Chuan Ma,Jingyu Ran
Nanoparticles with high thermal conductivity are often used to enhance the charging/discharging performance of phase change materials (PCMs). In this study, several surface modification methods are employed to enhance the stability of nano-Al 2 O 3 particles in binary alkanes, and their effectiveness is evaluated and compared. Experiments showed that oleic acid-modified nano-Al 2 O 3 (3:1) had the highest stability in binary alkanes within the air-conditioning temperature range, maintaining stability for over 36 h at 3 wt% and 5 wt%. The nano-enhanced phase change material (NEPCM) with the modified nano-Al 2 O 3 exhibited an increase in thermal conductivity, ranging from 20 % to 106 %, with minimal latent heat loss. Based on the properties of NEPCM from previous experiments, a validated numerical model with a dynamic mesh was developed to investigate the discharging performance of NEPCM capsules within a narrow operating temperature range for cold latent heat storage. Compared to pure binary alkanes, adding 1 wt%, 3 wt%, and 5 wt% modified nano-Al 2 O 3 reduced the melting time by 10.9 %, 24.6 %, and 38.3 %, respectively. The convective heat transfer in the four NEPCMs (PCM, nPCM-1 A, nPCM-3 A, nPCM-5 A) accounts for 72 %, 70 %, 68 %, and 67 % of the total heat transfer, respectively, indicating that convective heat transfer is the predominant mode. The percentage of natural convection in total heat transfer decreases with the increasing addition of nanoparticles.
研究领域:
材料科学
·
能源工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CELLULAR AND MOLECULAR MEDICINE
·
2023
·Vol. 27
·期 16
·2362-2371
·
IF 5.3
Zhang-Yong Ren,Qiao Wu,Bing Pan,Jia-Zong Liu,Qiang He,Ren Lang,Shao-Cheng Lyu
Allogeneic blood vessels are regarded as one of the best natural substitutes for diseased blood vessels due to their good vascular compliance and histocompatibility. Since the supply and demand of allograft blood vessels do not always match in time and space, a good preservation scheme for isolated blood vessels is essential. The abdominal aortas of 110 male Sprague–Dawley (SD) rats were randomly divided into three groups, including cold storage group (4°C) (CSG), frozen storage group (FSG) and ambient storage group (25 ± 2°C) (ASG). Seven time points of preservation for 1, 3, 5, 7, 14, 30 and 90 days were set for detection. The changes in vascular physiological function were evaluated by MTT test and vasoconstriction ability detection, and the changes in vascular wall structure were evaluated by the tension tolerance test and pathological staining. The vascular function of CSG was better than FSG within first the 7 days, but the result was opposite since the 14th day. The vascular wall structure, collagen and elastic fibres of vessels, in CSG, showed oedema within 30 days, and continuous disintegration and rupture at 90 days. The vessel wall structure of FSG remained intact within 90 days. The tensile strength of the vessels in CSG was better than that in FSG within 5 days, and there was no statistical difference between the two groups between the 7th and 30th day, and then, the FSG was higher than CSG on the 90th day. Both cold storage and frozen storage could be applied as safe and effective preservation schemes for isolated rat artery within first 30 days. Cold storage is recommended when the storage time is <14 days, and then, frozen storage is better.
研究领域:
生理学
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Yinxia Chen,Long Sheng,Mostafa Gouda,Meihu Ma
The effects of ultrasonic treatment (180 W, 25 min) on the foaming and physicochemical properties of egg white from shell egg stored for seven periods (0, 15, 30, 45, 60, 75 and 90 d) were investigated in this study. The foaming ability significantly increased after ultrasound treatment and the highest foaming ability (99.13%) was achieved at 60 d compared to untreated egg white (29.75%). This improvement was ascribed to the increased free sulfhydryl content and surface hydrophobicity, indicating that egg white protein became easier to adsorb at the air-water interface and its structure was more flexible. However, a reduction in the foaming stability of ultrasound-treated egg white resulted from the lower absolute zeta potential. Moreover, decreasing particle size and broadening protein size distribution were obtained after ultrasonic processing. Using scanning electron microscopy, small aggregates were observed on the surface of the untreated sample after storage, while the ultrasound-treated sample had large numbers of irregular and unevenly distributed pores with different sizes. These results provide important evidence of the protein properties induced by ultrasound modification during storage, and further expand the ultrasound application in the food storage industry.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）