Foods
·
2022
·Vol. 11
·期 23
·3813
·
IF 5.561
Jinhao Zou,Xueming Liu,Xuping Wang,Huaigu Yang,Jingrong Cheng,Yaosheng Lin,Daobang Tang
Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3–6 days compared to the control group (treated GEL-CHI-GLY with distilled water).Keywords:fresh beef;edible coating;polyphenols;meat quality
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 AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Kai Zhang,Hongling Meng,Mengmeng Du,Yifan Du,Xuemin Li,Yang Wang,Huawei Liu
Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased MyHC-I mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.
研究领域:
动物科学
·
蛋白质组学
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营养学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Water
·
2022
·Vol. 14
·期 8
·1223
·
IF 3.53
Xiaoqun Zhang,Weiyou Zheng,Heng Zhang,Yi Chai,Guoliang Ruan
In order to understand the difference in muscle nutritional quality between yellow catfish (Pelteobagrus fulvidraco) cultured in in-pond raceway systems (IPR) and traditional ponds (TRP), two modes were used to culture the yellow catfish with the same initial body weight [average body weight (15.69 1 ± 2.28) g] for 60 days. The growth index, muscle texture characteristics, muscle nutritional components, amino acids and fatty acids of the fish were measured after the culture experiment. The results showed that the weight gain rate, specific growth rate and survival rate of IPR were significantly higher than TRP (p< 0.05). The hardness, elasticity, chewiness and resilience of the yellow catfish cultured in IPR were significantly higher than those cultured in TRP (p< 0.05). The crude protein content in the muscle of the yellow catfish cultured in IPR was significantly higher than that cultured in TRP (p< 0.01), while the content of crude fat and water was significantly lower (p< 0.01). The total amount of amino acids, essential amino acids and flavor amino acids of IPR were significantly higher than TRP (p< 0.01). The percentages of saturated fatty acids in muscle of the yellow catfish cultured in IPR and TRP were 3.59% and 3.83%, respectively, and the percentages of unsaturated fatty acids were 96.41% and 96.17%, respectively. It was concluded that the nutritional quality of yellow catfish cultured in IPR was better than that of fish cultured in TRP.Keywords:pond;catfish;water quality;growth;muscular texture;nutritional component
研究领域:
水产养殖学
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营养学
✓ 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
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分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Animal Nutrition
·
2025
·
IF 7.5
Xinyao Zhang,Ke Cheng,Lixue Dong,Dexing Zhu,Qingyong Li,Zhongbao Guo,Yongju Luo,Apeng Liu,Juan Tian,Di Peng,Jianmin Zhang,Yangyang Liu,Hua Wen,Ming Jiang
Fava bean is currently utilized as a specialized feed ingredient to enhance the muscle texture of fish. When incorporated at appropriate levels, fava beans can improve fish muscle crispy texture. However, high dietary levels of fava beans may lead to liver damage in fish, although the specific mechanisms behind this effect remain unclear. In this study, 600 genetic improvement of farmed tilapia (GIFT; Oreochromis niloticus ) of uniform size (initial body weight 552.3 ± 10.12 g) and healthy appearance were randomly divided into four groups, each with three replicates of 50 fishes. The fish diets contained different levels of fava beans (0, 50%, 60%, and 70%), designated as D0, D50, D60, and D70, respectively, over a ten-week feeding experiment. A comprehensive analysis of the impact of fava beans on muscle texture and liver health in GIFT was performed. The results showed that 50%, 60%, and 70% dietary fava beans had no significant effect on the growth performance of GIFT ( P > 0.05), but 70% dietary fava beans increased feed conversion ratio (FCR) ( P = 0.022). Consumption of fava beans at levels of 50%, 60%, and 70% in the diet altered GIFT muscle texture ( P < 0.05), and adversely effected serum biochemistry and liver health ( P < 0.05). Non-targeted metabolome analysis of the liver revealed that dietary fava beans may cause irreversible damage to liver cells by disrupting the DNA methylation process ( P < 0.05). This finding enhances the understanding of the mechanisms behind the negative impact of fava bean consumption on liver function. It is crucial to investigate potential strategies to mitigate these adverse effects while maintaining the desired muscle quality when fava beans are used in aquatic feed.
研究领域:
水产养殖学
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分子生物学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Environmental Sciences
·
2020
·
IF 4.302
Qiangying Zhang,Ming Que,Wei Li,Shuang Gao,Xin Tan,Duo Bu
Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants. The genuine Gangba mutton was selected as the experimental group, and the commercial Tibetan mutton was selected as the control group, the nutritive composition of basic chemical components, amino acids and fatty acids in mutton were investigated to correlate its unique meat quality and eating satisfaction. The results showed that fatty acids were significantly higher ( P <0.05) in Gangba mutton than in commercial mutton, and the higher content of flavoring amino acids (glutamic acid and aspartame) were primarily responsible for the taste attributes umami of meat juices. Moreover, the trace elements analysis in mutton and grazing factors (forage, water source and soil) were conducted, to explain the source of essential trace elements in mutton. The concentrations of essential trace elements show that the Gangba mutton was a valuable source for highly available Cu and Zn in human nutrition, and well managed with few detected of toxicity metal. The concentrations of essential trace elements in mutton are closely related to the trace elements in environmental grazing factors. In conclusion, the congenital grazing conditions (a highly mineralized water resource, natural forages and clean soils) were shown to contribute to the unique meat characteristics of Gangba sheep.
研究领域:
动物科学
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食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2249-2261
·
IF 2.6
Jianyou Zhang,Aodong Yue,Lei Sun,Lifeng Fei,Pengbo Cui,Yue Qiu,Fei Lyu,Yuting Ding
Summary This study aimed to evaluate the effect of chitosan (CHI) combined electrolytic water (EW) cold sterilisation on muscle quality and myofibril proteins (MP) of large yellow croaker ( Pseudosciaena crocea ) during 12 days of refrigerated storage (4 °C). After the storage period, the sample of the EW + CHI group had the highest rate of hardness (36.68%), springiness (16.11%) among the control group without any treatment (CON), CHI group and EW group and similar tendencies were found in chewiness and cohesiveness. The MP content in the CON group decreased sharply from 80.35 mg g −1 to 57.90 mg g −1 , in contrast to the EW + CHI group, which decreased from 81.65 mg g −1 initially to 80.83 mg g −1 . The conformation of MP α-helix and β-sheet was retained to protect the secondary structure, and the exposure of aromatic amino acid residues was constrained to defend the tertiary structure in EW + CHI treatment which effectively delayed the degradation of MP. Based on these outcomes, EW + CHI treatment could significantly maintain the MP of large yellow croakers and prevent corruption during refrigerated storage.
研究领域:
食品科学
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蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Liangting Shao,Yang Dong,Shanshan Chen,Junsheng Sheng,Linlin Cai,Xinglian Xu,Huhu Wang
Aeromonas is a ubiquitous aquatic bacteria, and it is a significant factor contributing to meat spoilage during processing and consumption. The abilities of Aeromonas salmonicida 29 and 57, which exhibit spoilage heterogeneity, to secrete protease, lipase, hemolysin, gelatinase, amylase, and lecithinase were confirmed by plate method. A total of 3948 proteins were identified by ITRAQ in extracellular secretions of A. salmonicida , and 16 proteases were found to be potentially related to spoilage ability. The complete genome sequence of A. salmonicida 57 consists of one circular chromosome and three plasmids, while A. salmonicida 29 consists of one circular chromosome, without a plasmid. Transcriptomic analysis revealed a significant number of DEGs were up-regulated in A. salmonicida 29, which were mainly enriched in metabolic pathways (e.g., amino acid metabolism, carbohydrate metabolism), indicating that A. salmonicida 29 had better potential to decompose and utilize nutrients in meat. Six protease genes (2 pepB , hap , pepA , ftsI , and pepD ) were excavated by combined ITRAQ with transcriptome analysis, which potentially contribute to bacterial spoilage ability and exhibit universality among other dominant spoilage bacteria. This investigation provides new insights and evidence for elucidating metabolic and spoilage phenotypic differences and provides candidate genes and strategies for future prevention and control technology development.
研究领域:
微生物学
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食品科学
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
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 12
·5266-5277
·
IF 3.9
Xiaoli Liu,Huiyi Li,Dong He,Pingping Wang,Yuteng Li,Kegang Wu
This study was conducted to investigate the effects of dietary supplementation of 0%, 0.2%, 0.35%, and 0.5% cinnamon essential oil on growth performance, fatty acid, and fillet quality of tilapia ( Oreochromis niloticus ). The results of growth experiments showed that the weight gain rate linearly and quadratically increased with increasing cinnamon essential oil doses ( p < 0.05). The results of fatty acids experiments showed that the addition of essential oil significantly decreased the saturated fatty acids levels from 36.67% to 30.82% and increased the polyunsaturated fatty acids (PUFA) levels from 24.55% to 46.89%; especially, the n − 3 PUFA of 0.5% essential oil treatment showed the highest levels. Moreover, the n − 6 PUFA of 0.2% essential oil treatment were increased from 22.17% to 32.99%. The results of fillet quality experiments showed that the hardness and cohesiveness were linearly and quadratically increased with the increasing essential oil doses on days 4 and 7, respectively. The b * values linearly and quadratically decreased as the doses increased on day 7 ( p < 0.05). The total volatile basic nitrogen levels were quadratically decreased with increasing cinnamon essential oil doses on day 7 ( p < 0.05). In general, it can be concluded that cinnamon essential oil presented positive effects on the growth, nutritive values, and meat quality in tilapia.
研究领域:
水产养殖
·
营养学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AQUACULTURE INTERNATIONAL
·
2025
·Vol. 33
·期 1
·1-18
·
IF 2.4
Sha Yuanpu,Chen Yuhuan,Dong Jing,Gao Xiaofei,Yuan Huatao,Zhang Jingxiao,Gao Yunni,Li Xuejun
This study aims to verify the effects of astaxanthin microcapsules on the growth, physiology, and nutritional value of Cyprinus carpio ( C. carpio ), and evaluate the feasibility and safety of microcapsule technology in aquaculture. In this experiment, natural and synthetic astaxanthin were encapsulated in microcapsules, with empty microcapsules used as a control, and C. carpio was fed these diets for 8 weeks. Growth, muscle quality, and the antioxidant system were then assessed. The results showed that (1) the weight gain rate (WGR), specific growth rate (SGR), and condition factor (K) in group A (natural astaxanthin) and group B (synthetic astaxanthin) were significantly higher than those in the control group, with no significant differences in viscerosomatic index (VSI) or hepatosomatic index (HSI) across the groups. (2) Astaxanthin supplementation enhanced the antioxidant activity in the hepatopancreas of C. carpio . Total superoxide dismutase (T-SOD) activity significantly increased, malondialdehyde (MDA) levels decreased, while no significant changes were observed in total antioxidant capacity (T-AOC) or catalase (CAT) activity. The sod1 and gpx1a genes were significantly upregulated in group A. (3) Astaxanthin also improved muscle nutritional quality by significantly increasing crude protein content, reducing crude ash content, and enhancing water-holding capacity. Amino acid and fatty acid composition also showed improvement. Overall, this study suggests that natural astaxanthin may be superior to synthetic astaxanthin, and provides preliminary evidence that self-made astaxanthin microcapsules are safe for future aquaculture, offering a scientific basis for sustainable and eco-friendly aquaculture practices.
研究领域:
水产养殖学
·
营养学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yunhao Ma,Xinran Dong,Ying Wang,Zhaoming Wang,Yong Xie,Wendi Zhang,Daodong Pan,Hui Zhou,Baocai Xu
Research conducted previously has demonstrated that apoptosis significantly influences the chicken quality. While ROS are acknowledged as significant activators of apoptosis, the precise mechanism by which they influence muscle cell apoptosis in the post-mortem remains unclear. In this study, chicken samples were treated with rosemarinic acid and H 2 O 2 to induce varying ROS levels, and the ROS-triggered apoptosis mechanism in chicken muscle cells in post-mortem was analyzed. The TUNEL results revealed that elevated ROS levels in chicken were associated with a greater degree of muscle cell apoptosis. Western-blot results suggested that sarcoplasmic ROS could initiate apoptosis through the mitochondrial pathway by activating the MAPK-JNK signaling pathway. Moreover, TEM and shear force results demonstrated that muscle cell apoptosis initiates myofiber fragmentation and structural damage to sarcomeres, ultimately reducing chicken tenderness. This study enhances our understanding of post-mortem muscle cell apoptosis, providing valuable insights for regulating chicken quality.
研究领域:
食品科学
·
分子生物学
✓ 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）