Foods
·
2025
·Vol. 14
·期 17
·3044
·
IF 5.1
Xiaoming Xin,Lijuan Han,Shengzhen Hou,Linsheng Gui,Zhenzhen Yuan,Shengnan Sun,Zhiyou Wang,Baochun Yang,Chao Yang
This study aimed to examine the effects of oats cultivated in saline and non-saline environments on the meat quality and muscle metabolism of Qinghai Tibetan sheep. First, targeted and untargeted metabolomics were used to examine oat quality and metabolites. Second, sheep muscle quality and metabolites were analyzed. Finally, a combined examination of the quality of the oats and their metabolites, as well as that of the muscles, was compared with saline oats. This study hypothesizes that, compared with non-saline environments, soil salinization can improve the nutritional quality of oats, thereby enhancing the meat quality and muscle metabolism of Qinghai Tibetan sheep. Saline-grown oats were shown to have higher levels of crude protein, crude fat, free amino acids, and simple sugar. The meat quality of the sheep fed on saline oats was higher due to free amino acid and carbohydrate metabolism, resulting in improved texture, color, water-holding capacity, and cooked meat percentage, with lower steaming loss. The findings of this study confirm the hypothesis that salinization improves Tibetan sheep meat quality by optimizing oat composition, providing a reference for agricultural and animal husbandry production in saline areas.
研究领域:
动物科学
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农业化学
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代谢组学
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反刍动物营养
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食品品质
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zehua Zhang,Yiyuan Zou,Zhiling Tang,Haoran Luo,Yun Zhou,Jia Chen,Guohua Zhao
Monoglycerides are widely used in flour-based products, but the roles of their dispersibility and acyl chain length remain unclear. This study investigated the effects of monoglycerides with different chain lengths (C12, C16, C18) dispersed in deionized water (DW) or 95 % ethanol (EE) on fresh noodle quality. Ethanol (2 mL per 200 g flour) had no significant effect on noodle properties, but monoglycerides in EE significantly altered gluten structure through covalent and non-covalent interactions, forming a denser gluten network, as observed by CLSM. Starch-lipid complex formation was confirmed by FT-IR, Raman, and XRD, enhancing cooking and immersion performance. Monoglycerides in EE were more effective than in DW, with impact orders: DW (C12 > C16 ≈ C18) and EE (C12 < C16 < C18), indicating solvent selection was more critical than chain length. This study refined the application method of monoglycerides, enhancing their functional performance and contributing to elevated noodle performance.
研究领域:
食品科学
·
化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 12
·2826
·
IF 3.267
Jun Mei,Feng Liu,Shiyuan Fang,Weiqing Lan,Jing Xie
The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storageKeywords:turbot;modified atmosphere packaging;superchilling;shelf life;quality
研究领域:
食品科学
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水产学
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DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2024
·
IF 4.3
Zhi Yuan Xie,Wan Xiang Qiu,Zi Yi Xu,Nian Bing Li,Hong Qun Luo
Hydrogen sulfide (H 2 S) has a comprehensive contribution to the normal operation and stability of organisms and is also present in environmental water samples and food deterioration. Thus, it is exceedingly promising and significant to develop a highly sensitive detection technique for tracing H 2 S. Inspired by this, we designed and synthesized a new fluorescent probe 2-[3-[2-[3-bromo-4-(2,4- dinitrobenzenesulfonate)] ethenyl]-5,5-dimethyl-2-cyclohexen-1-ylidene]propanedinitrile (SP-Br) for hydrosulfide ion detection by introducing bromine atom. Compared with reported H 2 S probes based on the same fluorescent parent, SP-Br has longer fluorescence emission (λ em = 670 nm), shorter response time (3 min), lower detection limit (149 nM), and wider detection range (0–30 nM). SP-Br can emit weak yellow fluorescence, and the emission intensity at 670 nm is considerably enhanced in the presence of hydrosulfide ions. The identification mechanism of hydrosulfide ion by SP-Br was verified by high-resolution mass spectrometry, fluorescence, and UV–vis absorption spectroscopy. In addition, SP-Br has been successfully applied to the monitoring of actual water samples and beer samples and has certain development prospects and value in the fields of environmental pollution and food quality analysis.
研究领域:
生物化学
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环境科学
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食品科学
✓ 已验证
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
·
2019
·
IF 1.961
Qihui Huang,Xiaochen Qian,Tianjia Jiang,Xiaolin Zheng
The effect of chitosan (CH) (1%) along with guar gum (GG) (5, 15, and 25%) on the quality of shiitake mushroom ( Lentinus edodes ) stored at 4 ± 1 °C for 16 days was investigated. The results indicated that shiitake mushroom coated with CH 1% + GG 15% maintained higher tissue firmness, and slowed the rate of declines in soluble protein and ascorbic acid , as well as increases in total soluble solids, reducing sugar, malondialdehyde (MDA), and electrolyte leakage. Similarly, the effect of CH 1% + GG 15% coating in improving the overall quality of shiitake mushroom was identified through sensory evaluation. Moreover, the result of transmission electron microscopy (TEM) showed that subcellular elements could be scarcely observed in uncoated mushrooms at the end of storage, and destructive symptoms in shiitake mushroom were significantly mitigated by the CH 1% + GG 15% coating. Thus, it was suggested that the CH 1% + GG 15% coating might be used commercially for maintaining the quality of shiitake mushroom during long-term storage.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
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
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海洋生物学
✓ 已验证
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·941
·
IF 5.1
Wenxue Chen,Jiezhong Zan,Linfeng Yan,Haibo Yuan,Peiqiang Wang,Yongwen Jiang,Hongkai Zhu
Tea blending technology is based on finished tea. Blending fresh leaves during processing has not been proposed and investigated anywhere. This study investigates the impact of blending fresh leaves from different varieties on the flavor quality of black tea. The main taste components, including catechins, theaflavins, and free amino acids, were analyzed using HPLC, while the volatile components were analyzed using GC-MS. The results show that adding freshJinguanyinorJinxuanleaves toFudingdabaican regulate the ratio of esterified to non-esterified catechins, increase the content of theaflavins and amino acids, and positively impact the strength and freshness of the black tea. The sensory evaluation results show that the taste scores of FJG (black tea made from the blend of freshFudingdabaiandJinguanyintea leaves) (92.14 ± 0.41 b) and FJX (black tea made from the blend of freshFudingdabaiandJinxuantea leaves) (93.80 ± 0.19 a) are significantly higher than those ofFudingdabai(90.05 ± 0.31 d),Jinguanyin(86.10 ± 0.45 e), andJinxuan(91.03 ± 0.26 c). Furthermore, adding freshJinguanyinorJinxuanleaves toFudingdabaican also enhance the floral compounds in the black tea, specifically phenylacetaldehyde, linalool, benzyl alcohol, and oxidized linalool (linalool-type pyran), which make important contributions to the floral aroma of the black tea. Conclusions: Blending fresh leaves for processing can enhance the sensory quality of black tea. This work proposes new insights and methods to enhance black tea sensory quality via the blending of fresh tea leaves with different varieties during processing.
研究领域:
食品科学
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茶叶加工学
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Jianfei Zhu,Tingting Huang,Xiaomei Chen,Dongling Tian
In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 11
·1894
·
IF 5.1
Xiaomin Chen,Yao Hu,Zhen Zeng,Xu Zhang,Yahui Huang
As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation in traditional processing. However, the traditional fermentation process has some problems such as a long fermentation period and unstable quality. Monascus, a kind of fungus used in both medicine and food, has been proved to have many beneficial effects such as lowering cholesterol and regulating blood lipids. Therefore, in this study we investigated whether the fermentation of mixed monascus could significantly improve the flavor quality and lipid-lowering activity of Pu-erh raw tea. We added four kinds of monascus to unfermented Pu-erh raw tea (UT) to obtain a fermented Pu-erh raw tea (FT). The quality of the two tea samples was determined and an in vitro lipid-lowering experiment was conducted. The results show that the contents of water extractives, flavone, trans-catechins (GCG and CG), theabrownins, and caffeine in FT are significantly higher than those in UT, increasing by 19.41%, 14.47%, 18.76%, 29.82%, and 10.67%, respectively. In terms of aroma, linalool was the characteristic compound of UT, presenting a floral note. D-Limonene was the key characteristic substance of FT, manifested as lemon, toast, and wood. In terms of taste, FT has a high content of bitter amino acids and caffeine, a low content of catechins, and is rich in carbohydrate substances, forming a characteristic mild and mellow slightly bitter taste with reduced astringency. In addition, the relative contents of active substances with lipid-lowering effects such as quercetin, quercitrin, ascorbic acid, and sorbitol in FT were higher than those in UT, increasing by 83.09%, 81.73%, 89.86%, and 92.76%, respectively. The effect of FT on regulating cellular lipid metabolism was superior to UT based on cell experiments. The research results provide a scientific basis for the deep processing and functional development of Pu-erh raw tea.
研究领域:
食品科学
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微生物学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yali Shi,Peiyu Wei,Qiuge Shi,Jun Cao,Kexue Zhu,Zhongyuan Liu,Dayong Zhou,Xuanri Shen,Chuan Li
The quality changes in tilapia belly muscle (BM), dorsal muscle (DM) and tail muscle (TM) were studied and the hypothesis of browning of the fillets was revealed during partial freezing. Compared with DM and TM groups, BM samples had higher thiobarbituric acid reactive substances (TBARS) (0.41 mg malondialdehyde eq/kg at 49 d) and K values (61.81% at 42 d) ( P < 0.05). The microstructure of the BM group deteriorated most obviously during storage. Therefore, the BM group was considered to be the fastest to oxidize and deteriorate. In addition, 54 different micromolecular metabolites were identified from tilapia fillets by UHPLC - Q-TOF-MS analysis, and there were significant differences in the micromolecular metabolites in the three parts of tilapia. Therefore, proteins and lipids were degraded by the action of enzymes and microorganisms to produce some amines and small molecular acids, leading to the deterioration of the quality of tilapia fillets.
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FUEL
·
2023
·
IF 7.4
Yuan Zhang,Yongshuai Wang,Hongyou Cui,Fang Wang,Zhihe Li,Changhua Sun,Yun Jia,Yujiao Xie,Feng Song,Jiangang Wang,Weiming Yi
Co-pyrolysis of biomass with Red Mud was used to boost up the quality of the produced bio-oil and recover iron from Red Mud. The influences of five different biomass species and impregnation pretreatment were investigated. It was found that co-pyrolysis could significantly improve the bio-oil quality, decreasing the acidity from 173.28 to 1.18 mg KOH/g due to the decarboxylation of carboxylic acids into ketones under the catalysis of Red Mud and boosting up the HHV from 20.05 to 31.80 MJ/kg with an energy efficiency of 72.56%. Meanwhile, the soluble alkalinity of Red Mud declined from 65.34 to 5.26 mg HCl/g, which is very crucial to mitigate the harmfulness and perniciousness to the environment. The characterizations of XRD, 57 Fe Mössbauer spectroscopy and XPS confirmed that the weak magnetic Fe 2 O 3 and FeOOH in Red Mud could be completely transformed into stronger magnetic Fe 3 O 4 . For this reason, the magnetic separation iron recovery reached up to 92.25% with iron grade of 66.12%. The findings in the research not only open the avenue for efficient biomass conversion to high quality fuels, but also provide an efficient approach to resourceful utilization of Red Mud.
研究领域:
能源与环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Wenjie Ma,Jialuo Shan,Mengyao Wang,Jianhua Xie,Yi Chen,Nan Sun,Yiming Song,Xiaobo Hu,Qiang Yu
Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough (FD) production. In addition, frozen storage can harm FD's gluten structure and degrade quality and flavor. Therefore, the impacts of two excellent protective agents (XG-Xanthan Gum; PC-Potassium Carbonate) on frozen Jiuniang dough (F-JD) quality and flavor during dynamic freezing were investigated. The results suggested that adding XG conferred F-JD with good processing stability, maintained the bound water levels, stabilized rheological properties, diminished ice crystal damage to the protein structure, and inhibited the increase in frozen water content during the freezing process. In contrast, although PC reduced free water production during freezing, it increased dough hardness and offered less protein protection than XG . Additionally, GC-QTOF/MS analysis showed that adding XG during freezing increased the relative content of pleasant flavor compounds like Phenylethyl Alcohol and decreased undesirable ones like Hexanal. Moreover, PC lowered the relative content of undesirable flavor substances (Formic acid) but reduced the relative content of beneficial flavor compounds (1-Hexanol). Importantly, the study confirmed that XG maintained the new F-JD product's storage quality during dynamic freezing. In conclusion, this study broadens CJ's application possibilities and provides new insights into mechanisms for preserving F-JD's quality and flavor.
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
危险品化学品经营许可证（带存储）