JOURNAL OF FOOD PROTECTION
·
2021
·
IF 2.077
Wenwen Wang,Dianbo Zhao,Ke Li,Qisen Xiang,Yanhong Bai
ABSTRACT This study was conducted to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after UVC light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at initial populations of 6.01, 5.80, and 6.22 log CFU/cm 2 , respectively, and then treated with UVC-LED irradiation at 1,000 to 4,000 mJ/cm 2 . UVC-LED irradiation inactivated the test bacteria in a dose-dependent manner. After UVC-LED treatment at 4,000 mJ/cm 2 , the populations of Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log CFU/cm 2 , respectively. No significant changes ( P > 0.05) were found in color, pH, texture, and thiobarbituric acid–reactive substances of chicken breasts following UVC-LED irradiation at doses ≤4,000 mJ/cm 2 . These results indicate that UVC-LED radiation is a promising technology for reducing the level of microorganisms while maintaining the physicochemical characteristics of poultry meat.
研究领域:
食品安全
·
微生物学
✓ 已验证
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 3
·413
·
IF 5.1
Xinyu Zhang,Pai Peng,Qianying Ma,Shance Niu,Shande Duan,Yimeng Zhang,Xinzhong Hu,Xiaolong Wang
Dendrobium officinale (DO) is a well-known medicinal and edible plant, yet its impact on the quality of noodles has been infrequently reported. In this study, DO was incorporated into multi-grain flour in varying proportions (0, 2, 4, 6, 8%) to prepare noodles, and their quality was assessed. The percentage increase in DO decreased the cooking loss, whiteness, appearance, and taste of the noodles while simultaneously enhancing their water absorption, adhesiveness, smoothness, and starch digestion resistance. Lower supplemental levels of DO (2–4%) facilitated the water absorption of protein and the formation of a dense and extensive protein network surrounding the partially gelatinized starch, which was characterized by higher relative crystallinity. The highest sensory score (77.4) and greatest content of slowly digestible starch content (38%) were observed in the noodles containing 4% DO. Conversely, higher percentages of DO (6–8%) diluted and compromised the protein network in the cooked noodles, leading to water migration from protein to starch. The excessive polysaccharides from DO tended to complex with fully gelatinized starch, promoting starch aggregation and interactions between starch and non-starch components. This ultimately resulted in the highest adhesiveness and resistant starch content (34%) in the cooked noodles with 8% DO. These findings provide a reference for enhancing noodle quality by regulating the amount of DO added, thereby promoting the application of DO in cereal-based food products.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Ling Zeng,Qiuting Wu,Lingyue Tang,Xiao Yang,Qi An,Hushan Cui,Qing Jin
Herein, the feasibility of supplementing black wheat flour and buckwheat flour for semi-dried noodles (SBBN) preparation was assessed. Due to the high nutrient and water activity (a w ) of SBBN, it is easy to induce microbial contamination. Therefore, a combination of ozonated water and tea polyphenols treatment was used in the study to investigate its effect on microbiological, quality and physio-chemical characteristics. The results indicate that combined treatment significantly reduced the total plate count (TPC) of SBBN, improved its color, cooking and texture characteristics and antioxidant activity, enhance its umami taste, and have no significant impact on its flavor profiles during storage. Additionally, the free sulfhydryl (SH) content was reduced, indicating that the combined treatment promoted protein disulfide cross-linking. Scanning electron microscope (SEM) further confirmed that the binding ability between starch particles and gluten proteins was enhanced. Thus, the introduction of ozonated water and tea polyphenols into the black wheat-buckwheat dough had a significant effect on the optimization of the macro- and micro-characteristics of noodles.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Liumin Fan,Xiao Liu,Xiuping Dong,Shanshan Dong,Qisen Xiang,Yanhong Bai
Ultraviolet light-emitting diodes (UV-LEDs) have become widespread for decontaminating the surfaces of food products and their packaging as a safer alternative to traditional mercury-vapor based UV lamps. This study aimed to investigate the effect of UVC- LEDs (275 nm) on the inactivation of foodborne pathogens and quality attributes of raw tuna fillets. Raw tuna fillets inoculated with cocktails of Salmonella Typhimurium, Listeria monocytogenes , and Escherichia coli O157:H7 were exposed to UVC-LEDs at 500-4000 mJ/cm 2 . UVC-LED treatments of single-layer tuna fillets at a dose of 4000 mJ/cm 2 resulted in 1.31-, 1.86-, and 1.77- log reduction of S . Typhimurium, L . monocytogenes , and E . coli O157:H7, respectively. The pH value, water-holding capacity, metmyoglobin, texture, and color characteristics of tuna fillets were not significantly ( p > 0.05) changed following the UVC-LED treatment at radiation doses up to 4000 mJ/cm 2 . Nonetheless, the UVC-LED irradiation led to increased levels of lipid oxidation in tuna fillets. Overall, the present study demonstrates that UVC-LEDs are a promising technology to reduce microbial flora and maintain the physicochemical properties of fish products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ying Bu,Yue Zhao,Yang Zhou,Wenhui Zhu,Jianrong Li,Xuepeng Li
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments ( P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm ) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
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
JOURNAL OF FOOD PROTECTION
·
2021
·
IF 2.077
Xiao Liu,Mingli Zhang,Xi Meng,Yanhong Bai,Xiuping Dong
ABSTRACT Plasma-activated water (PAW) is a new sanitizer that has received considerable attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp ( Cyprinus carpio ) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or SDW activated by plasma discharge for 120 s (PAW120) for 1.5, 3.0, 4.5, or 6.0 min. After being treated by PAW120 for 6 min, the population of S. putrefaciens on carp fillets was significantly ( P < 0.05) decreased by 1.03 log CFU/g. Compared with SDW-treated samples, the L* value of PAW120–treated carp fillets was increased and the a* value was decreased after PAW120 treatment, whereas there was no significant ( P > 0.05) difference in the b* value. Compared with SDW, PAW120 caused no significant ( P > 0.05) changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness. However, 6-min PAW120 treatment caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yao-Yao Wang,Haiou Wang,Feng Zhou,Yulong Wu,Haile Ma,Ru Zhao,Jian He,Zhujun Gu
Thawing temperature is an important factor affecting the thawing quality characteristics of quick-frozen small yellow croakers. The objective of this study was to reveal the effect of ultrasonic-assisted low-temperature (U-LT) thawing on the physicochemical quality and structural characteristics of myofibrillar protein (MPs) of quick-frozen small yellow croakers, and to select the optimal thawing temperature. The results showed that the color difference (ΔE) and total volatile basic nitrogen (TVB-N) value of the small yellow croakers gradually increased with the increase of the temperature (2 °C, 6 °C, 10 °C, 15 °C). Compared with other thawed groups, the thawed sample of U-LT 6 °C (20 kHz, 50 W/L) had the lowest thawing loss (5.44%), cooking loss (7.87%), and thiobarbituric acid-reactive substance (TBARS) value (0.24 mg MDA/kg). Moreover, the MPs obtained by U-LT 6 °C thawing had the highest total sulfhydryl content (107.84 μmol/g protein) and free amino content (275.27 mmol/g), and the proportion of secondary structure was closest to the fresh sample. Therefore, U-LT 6 °C thawing can guarantee less loss in quality of the samples than other thawing methods. Meanwhile, U-LT 6 °C thawing may ensure the quality parameters of the fish by reducing the structural changes of MPs.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 56
·期 1
·69-75
·
IF 2.773
Murtaza Ali,Jun-Hu Cheng,Da-Wen Sun
The effect of cold plasma (CP) treatment on the degradation of anilazine fungicide in tomato juice was investigated. Anilazine solution of 5 mg/L was added to tomato juice samples and treated using a dielectric barrier discharge (DBD) cold plasma (CP) system with exposure times of 0, 1, 2, 3, 4 and 5 min. The gas chromatography-mass spectrometry (GC-MS) results showed that the reduction in anilazine in the tomato juice achieved 47% and 65% after treatments for 4 min and 5 min, respectively. The concentration of anilazine decreased significantly ( P ≤ 0.05) with an increase in treatment time. Analysis of the quality attributes of tomato juice treated for 5 min showed that the quality of the treated juice remained acceptable with a slight decrease in pH from 4.28 to 4.18, an increase in total soluble solids (TSS) from 5.70 to 6.70 ◦ Brix, an increase in the browning index from 2.35 to 4.54, a very low (but within the acceptable limit) total colour difference, and only minor changes in antioxidant capacity, total flavonoid and total phenolic content, as compared with the control samples. These results indicated that DBD cold plasma treatment could be an effective and rapid technique to degrade pesticide residues for the fruit juice industry.
研究领域:
食品科学
·
农业化学
·
采后技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Fen Zhao,Jinying Guo,Gege Zhang,Lantian Zhang
Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Zhuochen Wang,Yuhuan Li,Chao Qian,Bin Feng,Guoyuan Xiong,Jian Jiang,Qi Chen
Large-leaf yellow tea is attracting increasing attention because of its health effects, and its emerging development in food processing. Because of the special baking flavor of the tea, the preparing fresh noodles with ultra-finely ground large-leaf yellow tea powder (LYTP) is conducive to the development of nutrition-enhanced noodle products with special flavors. In this study, the quality characteristics and sensory flavor of fresh tea noodles (TNs) prepared under optimal conditions were tested. The results showed that compared with those of the control group (CK) without added tea, the hardness, elasticity, and tensile properties of TNs were significantly enhanced ( P < 0.05), but the cooking loss was slightly higher. The sensory score for the overall acceptability of cooked TNs reached 7.0 ± 0.29. The results of gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation showed that TNs effectively retained the unique aroma (rice-crust aroma) components of tea powder. This provides a theoretical basis for preparing fresh TNs with a high quality and high-tea powder ratio, and also a data reference for the development of deep processing products of large-leaf yellow tea.
研究领域:
食品科学
·
农业化学
·
感官科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Hongyu Wu,Li Zhang,Ruiguo Cui,Chuxuan Zhang,Man Xu,Weiwei Liu,Mengshi Wang,Ruijie Liu,Long Xu,Lijun Song
This study evaluated the effects of screw pressing temperature (40 °C–200 °C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120 °C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.
研究领域:
食品科学
·
农业工程
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）