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
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaotong Huang,Qi Chen,Xianling Wei,Jingjing Wang,Zhi Lu,Qingping Wu,Chao Li,Xiaofang Zeng,Weidong Bai,Hao Dong
In this study, the effects of various sources polysaccharides, including chitosan, hawthorn polysaccharide and lentinan, on MeIQx (2-amino-3,8-dimethylimidazole[4,5- f ] quinoxaline) formation in roasted beef patties were investigated. Results showed that hawthorn polysaccharide had the strongest inhibitory effect, while only chitosan decreased free MeIQx in a dose-dependent manner. For bound MeIQx, the inhibitory effect of chitosan, hawthorn polysaccharide, and lentinan were 14 %, 22 %, and 39 % at 0.1 % addition. When increased to 0.5 %, the inhibition rate was 26 %, 40 %, and 36 %. None of the polysaccharides increased the inhibition rate of MeIQx at 1 % addition (25 %, 36 %, and 33 %, respectively). Overall, the MeIQx content may be related to the polysaccharides themselves have excellent water retention capability. Additionally, polysaccharides effectively eliminated the intermediates. The carbonyl content and TBARS were reduced due to the free radical scavenging activity of polysaccharides. This study provides a theoretical basis for the polysaccharides to reduce MeIQx in high-temperature meat processing.
研究领域:
食品化学
·
毒理学
·
食品加工安全
·
分子化学
·
营养科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
·
2023
·
IF 2.3
Mingru Wang,Lei Ma,Peng Xie,Cuiping Li,Xiaoxi Yang,Yumiao Lang
The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yangyang Wang,Haolin Zhang,Lei Chen,Hui Teng,Hui Wang,Hui Cao
This study explored the inhibitory effect and mechanisms of four dihydroflavones (hesperetin, hesperidin, naringenin and naringin) addition on the production of five HCAs (IQ, DMIP, MeIQx, Norharman and PhIP) in roasted pork patties. Results indicated that the moisture holding capacity of dihydroflavones played a crucial role in their inhibition on HCA formation. The importance of moisture in the HCA formation was further confirmed by adding two water-retaining edible starches (corn and sweet potato starch). Significantly, the combination of edible starch and naringenin resulted in better inhibition of HCAs. The inhibition ratio of the mixture containing corn starch and naringenin on IQ, DMIP, MeIQx, Norharman and PhIP of pork patties were even up to 76.64%, 100%, 53.29%, 91.29% and 100%, respectively. This study offers a new idea of combination of dihydroflavone and edible starch to better control the HCA formation in roasted meat products.
研究领域:
食品科学
·
营养学
·
致癌作用
✓ 已验证
DOI
高影响因子
MEAT SCIENCE
·
2022
·
IF 7.077
Huiyun Zhang,Xinling Li,Huaibin Kang,Xinyan Peng
The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.5% chitosan, 1% chitosan, 0.5% CHNPs, and 1% CHNPs and then subjected to repeated F-T cycles. Results showed that CHNPs were able to inhibit lipid and protein oxidation with a significant decrease in the lipid malondialdehyde and protein carbonyl formation in the patties after seven F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results indicated that CHNPs effectively restrained water mobility of samples. In addition, CHNPs exhibited a distinguishable improvement in the textural properties and water holding capacity in the stored patties during F-T cycles. Thus, CHNPs could be used as a natural ingredient to protect frozen patties from quality degradation caused by temperature fluctuations.
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
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhenting Yu,Yingshuang Lu,Fan Wei,Yan Zhang,Lu Dong,Shuo Wang
The current focus in thermally processed meat production is to reduce the presence of hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS to examine the effects of rosemary, turmeric, and bay leaf on the development of hazards in roast beef patties, which demonstrated simultaneous inhibitory effects on malondialdehyde, glyoxal, methylglyoxal, 12 heterocyclic aromatic amines, acrylamide, and 5-hydroxymethylfurfural. Correlation analysis revealed that the total phenolic content and ferric-reducing antioxidant power of the spices were negatively correlated with polar hazards, non-polar heterocyclic aromatic amines, and aldehyde hazards, respectively. These findings underscore the vital role of hydroxyl groups and aromatic rings of phenols in inhibiting hazards formation. Additionally, the application of spices significantly reduced cooking loss and water loss and positively influenced textural quality and amino acid retention. These findings contribute to the understanding of the inhibitory effects of spices on multiple hazards and the quality control of heat-processed meat products.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Tian-Pei Zhao,Shu-Kun Wang,Hang Yu,Jing-Yi Gao,Ao-Han Zhang,Chen-Xia Zhang,Yu-Xiang Ma,Hua-Min Liu,Xue-De Wang
Flos Sophorae Immaturus extract (FSIE) is rich in flavonoids and phenolics. The effects of various concentrations (0.2, 0.4, and 0.6 g/100 g of meat) of FSIE on the quality and heterocyclic amine (HCA) formation of chicken patties fried at 170 °C and 190 °C were investigated for the first time. The total HCA content of chicken patties fried at 190 °C (7.23–13.73 ng/g) was remarkably higher than that of patties fried at 170 °C (2.34–2.57 ng/g). It is noteworthy that most HCAs formed on the surface of the patties. FSIE at 0.2–0.6 g/100 g significantly reduced the formation of HCAs in chicken patties fried at 190 °C by 27.09%–47.34%, which may be related to the enhanced total phenolics, total flavonoids, and antioxidant activities of FSIE after heating. With the addition of FSIE, the L ∗ and a ∗ values of meat patties decreased and b ∗ values increased. However, the addition of FSIE to chicken did not negatively affect the sensory attributes of fried chicken patties. Also, FSIE somewhat reduced the TBARS and carbonyl values of fried chicken patties. Correlation analysis revealed that the protein carbonyl value of meat patties was significantly and positively correlated with the total HCA formation (r = 0.90, p < 0.01). These results provide evidence that the addition of FSIE to high-temperature fried products, especially on the product surface or in the frying medium, can effectively reduce the formation of hazardous HCAs.
研究领域:
食品科学
·
营养学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yu Chang,Bowei Zhang,Yuze Jia,Xiaolu Shi,Yingshuang Lu,Fan Wei,Yunhui Zhang,Huan Lv,Lu Dong,Yan Zhang,Xiangwei Tang,Shuo Wang
Reducing excessive fat intake through novel food processing methods is significant for human health. This study explored the effects of dietary polyphenol addition and oxygen concentration regulation on fat digestion and absorption in roast beef patties. Among the tested polyphenols, oligomeric proanthocyanidins from grape seeds (OPC) showed the strongest lipase inhibition. During the in vitro digestion simulation, OPC increased the particle size of oil-in-water emulsions and decreased the zeta potential, thus inhibiting the formation of fat emulsions. Spraying OPC before grilling reduced the fat digestion in beef patties. Reducing the oxygen concentration in the oven to 0 % enhanced this effect by increasing the stability of OPC. In mice, the combination of OPC addition and oxygen regulation decreased postprandial fatty acid and triglyceride levels without changing meat fat content. This study provides an important basis for reducing the risk of obesity through food processing methods.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MEAT SCIENCE
·
2025
·
IF 6.1
Huiyun Zhang,Xinling Li,Weishi Shan,Jingkun Guo,Xuyang Hu,Huaibin Kang
This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.
研究领域:
食品科学
·
胶体与界面科学
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食品加工
·
肉类技术
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 56
·期 12
·6322-6334
·
IF 3.713
Yu Wang,Yan-hong Bai,Fei Ma,Ke Li,Hui Zhou,Cong-gui Chen
Summary A combination of high-pressure processing (HPP, 200 MPa, 10 min) and CaCl 2 (0.2%, w/w) on the cooking loss (CL), expressible moisture (EM), textural properties (hardness, springiness, cohesiveness, chewiness and firmness) and sensory attributes of reduced-sodium (1.25% NaCl) chicken meat batters (RCMB) was investigated. The results revealed that combining HPP with CaCl 2 significantly decreased EM, elevated sensory properties and acted synergistically in reducing CL and improving hardness, chewiness and firmness, which enabled RCMB to obtain quality characteristics similar to those with high salt (2.5% NaCl) content. These changes brought about by combined HPP and CaCl 2 could be attributed to increased apparent viscosity and proportion of immobilised water, enhanced rheological (elastic) properties and a denser, homogeneous protein gel network with evenly dispersed small fat globules. It is interesting to take advantage of the synergy between moderate HPP and low concentrations of CaCl 2 to develop meat products with reduced sodium content.
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
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongfei Du,Huang Zhang,Zixin Zhang,Zihan Yuan,Maiquan Li,Lei Zhou,Yan Liu,Aihua Lou,Mei Li,Ye Jiao,Qingwu Shen,Chaoyi Xue,Wei Quan,Lan Mo
The growing health consciousness of consumers has led the food industry to embrace healthier cooking methods, with air frying becoming increasingly popular in households. This study investigated the dual role of 10 hydrocolloids in reducing the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in air-fried beef patties while preserving physicochemical and sensory qualities. Marination with hydrocolloids at concentrations of 0.1–1.0 % mitigated lipid/protein oxidation, retained moisture, improved texture, and significantly inhibited HA (26.3–55.4 %) and AGE (21.3–51.1 %) formation. Among the hydrocolloids, chitosan (0.5 % and 1.0 %) demonstrated optimal efficacy, reducing HAs and AGEs contents by 48.8–55 % and 42.4–47.2 %, respectively with limited effects on the key flavor compound. Mechanistically, hydrocolloids formed protective matrices, scavenged free radicals, and reacted with Maillard reaction intermediates. These findings provide actionable insights for developing safer air-fried meat products without compromising quality, addressing critical public health concerns related to dietary carcinogens.
研究领域:
食品科学
·
营养学
·
公共卫生
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 19
·3914
·
IF 5
Hongfei Du,Tiantian Huang,Maomao Zeng,Qingwu Shen,Ye Jiao,Wei Quan
Effectively inhibiting the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) is crucial to human health. In the present study, chemical model systems were used to evaluate the inhibitory effects of seven hydrocolloids on HA and AGE formation. The results showed that hydrocolloids effectively inhibited the formation of two major AGEs. However, their inhibitory action against HA formation showed unexpected results, wherein alginic acid, carrageenan and konjac glucomannan promoted the formation of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), harmane, norharmane and 2-amino-3,8-dimethyl-imidazo [4,5-f]-quinoline (MeIQx). Only chitosan and pectin showed significant inhibitory effects on HAs, reducing HA levels by 34.5–56.3% and 30.1–56.6%, respectively. In grilled beef patties, the addition of 1.5% chitosan and pectin significantly decreased AGE and HA content by 53.8–67.0% and 46.9–68.1%, respectively. Moreover, it had a limited impact on quality and sensory properties. Further mechanism studies conducted in model systems revealed that chitosan and pectin decreased the formation of key intermediates of AGEs and HAs. These findings suggest that chitosan and pectin are powerful inhibitors against AGE and HA formation with minimal impact on food quality. Therefore, their application in meat preparation and processing could effectively decrease human dietary exposure to HAs and AGEs.Keywords:hydrocolloids;chemical model system;heterocyclic amines;advanced glycation end products;grilled beef patties
研究领域:
食品科学
·
营养学
·
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）