RSC Advances
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2018
·Vol. 8
·期 31
·17595-17605
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IF 2.936
Jing He,Guanghong Zhou,Yun Bai,Chao Wang,Shuran Zhu,Xinglian Xu,Chunbao Li
We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed different protein profiles for pork products treated without or with 5% βME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher α-helix content and lower β-sheet, β-turn, and random coil contents than cooked pork (P < 0.05). Correspondingly, emulsion-type sausage and dry-cured pork had the highest values of surface hydrophobicity (P < 0.05). Proteome data showed that the long salting and drying times used for dry-cured pork as well as long-term high-temperature cooking of stewed pork might alter the accessibility of digestive proteolytic enzymes to the protein cleavage sites.
研究领域:
食品科学
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蛋白质化学
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营养学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Jintao Wu,Zhaolan Yan,Peng Shan,Wei Li,Kun Wang,Hui Li
In this study, bio-based composite films with enhanced barrier, mechanical, antioxidant and antimicrobial properties were prepared by incorporating Stropharia rugosoannulata waste (SP)-derived polysaccharides (SPP) and carbon dots (SPCDs) as an active substance into gelatin (GEL) matrix, which were evaluated for their potential application in pork preservation. The effects of varying concentrations of SPCDs on the morphology, microstructure, and overall performance of the films were systematically investigated. The findings demonstrated that the addition of SPCDs to the GEL/SPP matrix significantly improved the mechanical strength, water vapor permeability, and ultraviolet light blocking ability of the composite films. Specially, the GEL/SPP/SPCDs composite films containing 3 % carbon dots exhibited radical scavenging rates of 53.74 % for DPPH and 73.19 % for ABTS, along with inhibition rates of 58.37 % for E. coli and 70.25 % for S. aureus . Preservation experiments revealed that the prepared GEL/SPP/SPCDs-3 % films provided superior preservation effect on pork, highlighting their potential as eco-friendly active food packaging materials.
研究领域:
食品科学
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生物材料学
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DOI
PubMed
高影响因子
MEAT SCIENCE
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2025
·
IF 6.1
Yunxiang Sun,Feng Du,Yiqun Huang,Junjian Miao,Keqiang Lai
Precooked pork products subjected to different heat treatments (boiling, frying, and roasting; until reaching 75 °C of internal temperature) were used to evaluate the changes in volatile compounds of these products during their later storage (0 °C, 0–14 d) and reheating. The volatile compounds were collected simultaneously with the reheating of the precooked pork. The extent of oxidation in precooked pork increased during the storage, and the roasted pork had the highest degree of oxidation, with the mean levels of thiobarbituric acid reactive substances ranging from 3.41 to 7.70 mg malondialdehyde/kg and carbonyl values from 1.65 to 4.85 nmol/mg protein, respectively. Ten characteristic volatile compounds including 5 aldehydes, 3 alcohols and 2 alkanes were selected as indicators for quality deterioration of precooked pork during storage and reheating. All 10 volatile compounds were positively correlated with lipid oxidation (r = 0.912–0.966) and protein oxidation (r = 0.854–0.948), while the formation of 8 selected aldehydes or alcohols could be deduced from the autoxidation of unsaturated fatty acids of pork fat.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Metabolites
·
2022
·Vol. 12
·期 10
·977
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IF 5.581
Xiaohui Feng,Jing Li,Longchao Zhang,Zhenghua Rao,Shengnan Feng,Yujiao Wang,Hai Liu,Qingshi Meng
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.Keywords:lipidome;metabolome;lipid oxidation;pork;freezing process
研究领域:
食品科学
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生物化学
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PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
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2017
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IF 2.536
Chunxi Zhao,Yang Jiao,Feng Hu,Yaling Yang
In this work, a green, simple, economical method was developed in the synthesis of fluorescent carbon dots using pork as carbon source. The as-prepared carbon dots exhibit exceptional advantages including high fluorescent quantum yield (17.3%) and satisfactory chemical stability. The fluorescence of carbon dots based nanosensor can be selectively and efficiently quenched by uric acid . This phenomenon was used to develop a fluorescent method for facile detection of uric acid within a linear range of 0.1–100 μM and 100–500 μM, with a detection limit of 0.05 μM (S/N = 3). Finally, the proposed method was successfully applied in the determination of uric acid in human serum and urine samples with satisfactory recoveries, which suggested that the new nanosensors have great prospect toward the detection of uric acid in human fluids.
研究领域:
生物化学
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医学检测
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材料科学
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DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
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2025
·
IF 13.2
Yuye Zhong,Zhenhong Zhang,Zhengjie Chen,Wenshuo Zhang,Xinghai Liu,Pingping Zhao,Tao Zhang,Houbin Li
Gelatin possesses excellent film-forming ability, biodegradability, and biocompatibility, which makes it a promising alternative to petroleum-based plastics. However, its application in food packaging is limited by its brittleness, high water sensitivity, and insufficient microbial protection. In this study, curcumin was introduced as a chain extender into castor oil-based waterborne polyurethane (CWU), which was then blended with gelatin as a functional material to create reactive food composite films (CWGL). The effects of varying CWU concentrations on the microstructure and properties of the films were thoroughly investigated. The incorporation of CWU enhanced the mechanical properties, water solubility, water vapor barrier, oxygen barrier, and UV shielding capabilities of the gelatin-based composite films. Additionally, CWU imparted antioxidant, antibacterial, and pH-responsive properties to the CWGL. Packaging application tests demonstrated that CWGL could extend the shelf life of fresh pork up to 10 days under refrigeration. Furthermore, CWGL exhibited a visible color change (∆E > 5) during pork storage, suggesting its potential use as a freshness-indicating innovative packaging. This study presents a novel strategy to advance the application of gelatin in innovative food packaging.
研究领域:
食品包装
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材料科学
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食品科学
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生物材料
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2014
·Vol. 79
·期 9
·E1695
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IF 1.791
Yingyang Zhang,Xianchao Feng,Haizhou Wu,Jing Tang,Jianhao Zhang
en This link goes to a English section pt This link goes to a English section The thermal properties of cured meat are important for determining storage life and nutritional quality. However, few studies have focused on the thermal properties of dry-cured pork, particularly in relation to salt level and type. In order to study the thermal properties of dry-cured pork, we used differential scanning calorimetry (DSC) to evaluate the net heat energy (enthalpy, Δ H ), onset ( T onset ), and maximum ( T max ) temperatures of different pork cuts salted with mixtures of chloride (NaCl and KCl) salts within the curing and ripening temperature range. Within the curing temperature range (−5 to 20 °C), the T onset , T max , and Δ H of cured meat treated with different NaCl : KCl mixtures were generally lower than for fresh meat, which indicates that the addition of NaCl or KCl can reduce the melting of lipids and water (especially lipids), in different pork cuts. Within the ripening temperature range (5 to 50 °C), heat absorption peaks in belly and leg cuts were between 29 and 33 °C. However, no obvious heat absorption peak was found in loin cuts. Compared to non-KCl substitutions, a slightly higher KCl substitution could significantly (P < 0.05) enhance Δ H values of dry-cured belly and leg cuts. The likely cause of this phenomenon is that high KCl substitutions promote lipid oxidation ( r = 0.98, for belly; r = 0.95, for leg cuts). Therefore, KCl substitution should be no more than 30% (wt/wt), especially for high lipid pork, to prevent excessive melting and oxidation of lipids during the dry-curing process. Practial Application en This link goes to a English section pt This link goes to a English section Chloride salts (NaCl and KCl) have an important influence on the thermal properties of cured meat. Out study indicated that a high degree of KCl substitution should enhance the melting and oxidation of lipids in dry-cured pork.
研究领域:
食品科学
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营养学
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 7
·1034
·
IF 4.7
Chuanyu Guo,Shouyin Wang,Xiaolei Jia,Jinfeng Pan,Xiuping Dong,Shengjie Li
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared fromlongissimus dorsiwere cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2024
·
IF 5
Xueying Song,Jiamu Kang,Xingyan Wei,Liu Liu,Yongfeng Liu,Feng Wang
Shigella flexneri has the ability to contaminate pork and cause foodborne diseases. This study aimed to examine the effectiveness of linalool (a natural preservative) against S. flexneri and explore its potential application in contaminated pork. The results showed that linalool was capable of damaging the cell membrane and binding to the DNA of S. flexneri , and inhibiting biofilm formation and disrupting mature biofilms. The antibacterial effectiveness of linalool on the surface of pork was further demonstrated by analyzing the physicochemical properties of the pork ( i.e. , weight loss rate, pH value, color index, and TVB-N value) and its protein profiles. Linalool did not completely kill S. flexneri in pork at minimum bactericidal concentration (MBC) concentration and its antibacterial effect of linalool was stronger during the initial stage of storage. During storage, linalool influenced the abundance of specific proteins in the pork, particularly those involved in pathways related to fat metabolism. These findings offer novel insights into the antibacterial efficacy of linalool and its underlying mechanism in pork.
研究领域:
食品科学
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微生物学
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分子生物学
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PubMed
高影响因子
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
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2021
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IF 3.057
Aiping Wang,Jinge Li,Hongliang Liu,Yumei Chen,Jingming Zhou,Yankai Liu,Yanhua Qi,Wenjing Jiang,Gaiping Zhang
Arsanilic acid (ASA) residue, which is the most common contaminant in edible animal tissues such as pork and liver, has caused environmental and food-safety concerns. In this study, direct and indirect competitive fluorescence-linked immunosorbent assays (dc-FLISA and ic-FLISA) incorporating quantum dots (QDs) as the fluorescent label were developed for the first time to detect ASA residues in edible pork and animal liver. Monoclonal antibodies against ASA and rabbit anti-mouse antibody were conjugated to orange QDs with excitation wavelengths at 450 nm, and the QD-Abs served as detection probes. The limits of detection for dc-FLISA and ic-FLISA were 0.11 ng/mL and 0.001 ng/mL, respectively. QD-FLISA was used to analyse spiked samples; recoveries ranged from 80.2%-91.2% in dc-FLISA and 82.5%-91.2% in ic-FLISA, and the coefficients of variations (CV) were less than 12%. Compared with conventional indirect competitive enzyme-linked immunosorbent assay (ic-ELISA), the QD-FLISA described here was more sensitive and accurate in the analysis of ASA residues in animal tissues. Moreover, the results of QD-FLISA correlated well with HPLC. These results indicate that dc-FLISA and ic-FLISA are sensitive and reliable for detection of ASA residues in edible animal tissues.
研究领域:
食品安全
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免疫学
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分析化学
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DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2015
·Vol. 24
·期 4
·1257-1263
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IF 0.653
Huang Yechuan,Wu Zhaomin,Wang Yanrong,Li Feng
To investigate the effects of pressure and temperature on lipoxygenase (LOX) in meat, changes in LOX activities in minced pork and in crude enzyme extracts under different conditions of pressure (131.82–468.18 MPa), temperature (23.18–56.82°C), and duration (6.59–23.41 min) were evaluated using response surface methodology. LOX activities in extracts exhibited a decrease with an increasing treatment temperature, pressure, or duration. Each of these factors alone had a significant ( p <0.05) effect on LOX activities. Activation of LOX in most minced pork treated at less than 400 MPa was observed. Treatment pressure and temperature, and interactions between pressure and temperature and between duration and pressure, significantly ( p <0.05) affected LOX activities. LOX showed higher stability in muscles than in extracts during combined pressure-heat treatments. The most important factor affecting LOX was treatment temperature for extracts and treatment pressure for muscles.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2021
·Vol. 22
·期 15
·7769
·
IF 5.924
Xueying Song,Liu Liu,Xiaoxia Wu,Yongfeng Liu,Jialu Yuan
The aims of this study were to develop the magnolol–chitosan films and study the positive effect of the combination of magnolol and chitosan. The addition of magnolol made the magnolol–chitosan films exhibit higher density (1.06–1.87 g/cm3), but the relatively lower water vapor permeability (12.06–7.36 × 10−11·g·m−1·s−1·Pa−1) and water content (16.10–10.64%). The dense and smooth surface and cross-section of magnolol–chitosan films were observed by environmental scanning electron microscopy (ESEM) images. The interaction of magnolol and chitosan was observed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). After the addition of magnolol, the antioxidant capacity of magnolol–chitosan films was increased from 18.99 to 82.00%, the growth ofP. aeruginosawas inhibited and the inhibition percentage of biofilm formation was increased from 30.89 to 86.04%. We further verified that the application of magnolol–chitosan films on chilled pork significantly reduced the increases in pH value, inhibited the growth of microorganisms and extended the shelf life. Results suggest that magnolol had a positive effect on magnolol–chitosan films and could be effectively applied to pork preservation.Keywords:magnolol;chitosan;film;antimicrobial;pork
研究领域:
食品科学
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生物材料学
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PubMed
高影响因子
危险品化学品经营许可证（带存储）