JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Shanshan Liu,Yadong Zhong,Mingyue Shen,Yuxuan Yan,Yanpeng Yu,Jianhua Xie,Shaoping Nie,Mingyong Xie
This study investigated the effects of frying of foods on the fatty acids and formation of carbonyl compounds in frying soybean oils. Rice cakes and hairtails were selected as typical starch/protein-based foods for frying using soybean oil. In this study, fifteen carbonyl compounds were detected by an efficient high performance liquid chromatography (HPLC) developed by this paper. During frying with rice cakes or hairtails, the linolenic acid in frying oils was reduced by approximately 20 % compared with that in the no-food frying system. Fewer types of carbonyl compounds (frying without food: 11; frying of rice cakes: 9; frying of hairtails: 6) were detected, and the levels of some carbonyl compounds such as trans-2-nonenal were decreased. Results suggested that frying rice cakes or hairtails can substantially influence the contents of fatty acids and the formation of carbonyl compounds in frying oils. This study provides references for evaluating the quality of fried oil and food.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Zhongyang Ren,Yaqing Cui,Yueqi Wang,Linfan Shi,Shen Yang,Gengxin Hao,Xujian Qiu,Yanyan Wu,Yongqiang Zhao,Wuyin Weng
Myofibrillar proteins (MPs) are susceptibly affected by ionic strength. The effect of ionic strength on the structure and emulsifying properties of MPs from hairtail ( Trichiurus haumela ) is still unclear. Therefore, the effect of ionic strength on the structural properties and emulsification of myofibrillar proteins from hairtail was analyzed. The increase in ionic strength led to the increase in endogenous fluorescence intensity of MPs. The α-helix content in MPs first increased and then decreased from ionic strength of 0 to 1.0 mol/L and β-sheet content exhibited the oppositive trend, indicating that α-helix in MP transformed into β-sheet. The surface hydrophobic groups of MPs increased; however, the contact angle decreased with the increase in ionic strength of 0–0.8 mol/L and a slight rebound at 1.0 mol/L. Sulfhydryl content and electrophoretic analysis further exhibited the change of MP structure at ionic strengths of 0–1.0 mol/L. Besides, the droplet size of MP emulsions was small and evenly distributed at 0.6 mol/L. Additionally, the creaming index of MP emulsions had better stability prepared at 0.6 mol/L than the other ionic strength conditions. The apparent viscosity of MP emulsions increased with the increase in ionic strength of 0–0.8 mol/L and decreased slightly at 1.0 mol/L. The rheological behavior of MP emulsions exhibited gel-like behavior without the effect of temperatures at 20–80 °C. These results can broaden the potential application of MPs from hairtail on the emulsion-type seafood products and delivery system in the food industry.
研究领域:
食品科学
·
蛋白质化学
·
水产品加工
✓ 已验证
DOI
高影响因子
Journal of Functional Foods
·
2020
·
IF 3.701
Peixin Wang,Hongliang Zeng,Shaoling Lin,Zhigang Zhang,Yi Zhang,Jiamiao Hu
Hairtail ( Trichiurus lepturus ) is a nutritious marine product that has attracted increasing attention due to its bioactive compounds. In this study, the anti-fatigue properties of hairtail hydrolysate were evaluated by exhaustive swimming experiments. Results indicate hairtail peptide supplementation increased the exhaustive weight-loaded swimming time. Furthermore, decreases in blood lactic acid (BLA), blood urea nitrogen (BUN), creatine kinase (CK), and malondialdehyde (MDA) content; and increases in glycogen content and antioxidant enzymes activities were observed in mice receiving hairtail peptides treatment after a 30 min swimming test. Pearson correlation analysis suggests fatigue indexes, including energy sources (hepatic glycogen and muscle glycogen content), metabolites (BLA and BUN content), and CK content significantly correlated with antioxidant levels (glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities and MDA content) and fecal SCFA content (propionic acid and butyrate acid content). In conclusion, long-term supplementation with hairtail peptides may improve exercise performance by relieving fatigue.
研究领域:
海洋生物学
·
营养学
·
运动科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Hao Deng,Guang Wu,Lingyu Zhou,Xiaomei Chen,Li Guo,Senlin Luo,Qingchun Yin
Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC–MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3–120.0 % and relative standard deviations of 2.5–10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5–99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant ( p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail.
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2020
·Vol. 11
·期 9
·7509-7522
·
IF 4.171
Yuan Li,Tiantian Wu,Chunhua Wu,Qin Wang,Peihua Ma,Ying Shao,Haixia Yu,Yaqin Hu
Eugenol-loaded chitosan emulsion (ELCE) has been proved to have an excellent antibacterial property. In this study, the texture of ELCE-treated hairtail was found to be better than that of the control group. The method of iTRAQ labeled quantitative proteome analysis was used to clarify the mechanism for the phenomenon that ELCE retained the texture of chilled hairtail at the molecular level. Compared to the protein composition at the starting point of storage, for ELCE-treated and control groups, 277 and 187 proteins were selected as differential proteins for ELCE-treated hairtail, respectively. For treated and control groups at the endpoint of storage, myosin heavy chain, slow myosin heavy chain 2, and myosin were the top 3 significantly high content proteins of ELCE-treated hairtail, suggesting a better texture from the view of structure-related proteins. By preventing microbial degradation of structural proteins, ELCE kept the texture of hairtail, providing customers with high-quality hairtail.
研究领域:
食品科学
·
蛋白质组学
·
水生生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2018
·
IF 3.667
Xinran Lv,Huanhuan Ma,Mengtong Sun,Yang Lin,Fengling Bai,Jianrong Li,Bolin Zhang
A novel bacteriocin DY4-2 was produced by strain DY4-2 which was isolated from cutlassfish ( Trichiurus lepturus ) and identified as Lactobacillus plantarum . This bacteriocin reached the maximum production at stationary phase after 24 h incubation. It was purified by ethyl acetate extraction followed by ultrafiltration, Sephadex G25 chromatography and high-performance liquid chromatography. The molecular mass of bacteriocin DY4-2 was determined as 1465 Da by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) analysis. The amino acid sequence of bacteriocin DY4-2 was predicted to be HAQIGMTMNGSFR by MALDI-TOF-MS/MS. Bacteriocin DY4-2 was heat-stable (30 min at 121 °C) and kept active at the pH range of 2.5–5.5, but was sensitive to proteolytic enzymes. The mode of action of bacteriocin DY4-2 was bactericidal. It exhibited broad spectrum antimicrobial activity against fish pathogenic and spoilage bacteria, such as Pseudomonas fluorescens , P. aeruginosa , Vibrio parahaemolyticus , Aeromonas sobria and Listeria monocytogenes . The addition of partially purified bacteriocin DY4-2 in turbot fillets reduced the number of P. fluorescens by 2.7 log units at 4 °C storage for 12 days. Moreover, compared to the control, a significant decline in total viable counts and total volatile base nitrogen was observed in bacteriocin DY4-2 treated samples. Theses results suggested that bacteriocin DY4-2 had potential to act as seafood bio-preservative.
研究领域:
微生物学
·
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·786
·
IF 4.7
Yixuan Ding,Yueqin Liao,Jiangyue Xia,Disha Xu,Menghua Li,Hongli Yang,Huimin Lin,Soottawat Benjakul,Bin Zhang
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration,Achromobacter,Escherichia-Shigella, andPseudomonasemerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples,AchromobacterandPsychrobacterexhibited positive correlations with theL* value,a* value, and sensory scores. Conversely, they displayed negative correlations with pH,b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
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
危险品化学品经营许可证（带存储）