INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2020
·
IF 5.162
Qian Wang,Li Zhang,Wu Ding
Chilled pork is widely consumed in China. However, various contaminants during storage directly lead to a decline in the quality of chilled pork products. An extract of natural plant sources, eugenol (Eug) exerts good antibacterial and antioxidant effects. Nanometerization was used in this study to improve the insoluble and volatile characteristics of Eug. Eug nanocapsules embedded with gelatin/chitosan (Eug-Gel-CS NPs) were used to preserve chilled pork. Results indicated that Eug-Gel-CS NPs could effectively inhibit increases in the pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS) of chilled pork than that of the Eug group ( p < 0.05). The L * and a * values of the Eug-Gel-CS NPs group were significantly higher than those of the Eug and gelatin-chitosan (CS-Gel) groups ( p < 0.05). The total number of colonies (TBC) showed that the storage period of the Eug-Gel-CS NPs group could be extended to 15 d, which was significantly different from that of the CK group (8 d) ( p < 0.05). The Eug-Gel-CS NPs also effectively delayed the decline in the water- holding capacity (WHC), springiness, and cohesiveness of the chilled pork. Therefore, Eug-Gel-CS NPs exert good antiseptic, antibacterial, and antioxidative effects on preserved chilled pork.
研究领域:
食品科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2016
·
IF 3.388
Changbao Wang,Jie Yang,Xiaoyu Zhu,Yingjian Lu,Yingying Xue,Zhaoxin Lu
Salmonella is an important foodborne pathogen and a serious threat to human health worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled pork using bacteriophage, nisin, and potassium sorbate (PS) along with their combinations. Microbial, chemical, and sensory qualities of the fresh chilled pork (artificially contaminated with Salmonella 3 log CFU/g) treated with bacteriophage (9 log PFU/g), nisin (5000 IU/g), PS (2 mg/g) and their combinations were evaluated. The result showed that all the samples treated with phage could significantly ( P < 0.05) reduce Salmonella population on fresh chilled pork. The combination treatment of nisin, PS and phage (N-PS-P) could significantly lower total viable counts (TVC), TVB-N and TBARS of the chilled pork during the storage period. The TVC of sample treated by N-PS-P was reduced by 2.3 log CFU/g at 7th day. It was also found through the electronic nose detection that the N-PS-P treatment was able to significantly reduce odour and maintain good sensory of the chilled pork. Hence, the N-PS-P treatment extended the shelf life of fresh chilled pork up to 14 days. No adverse effect of the phage on the chilled pork was observed. In conclusion, this study suggests that the phage and its combination with nisin and PS have great potential to be used as a good preservative for fresh chilled pork.
研究领域:
食品安全
·
微生物学
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产品关联
DOI
高影响因子
Metabolites
·
2025
·Vol. 15
·期 8
·555
·
IF 3.7
Feifan Zhang,Jinhui Liang,Hongliang Zhang,Mengqi Duan,Dong Yang,Chamba Yangzom,Peng Shang
Background/Objectives:The aim of this study was to explore the effects of diets with different protein levels on the metabolite composition and metabolic pathways of the longest dorsal muscle of Tibetan pigs, in order to provide a metabolic basis for optimizing the nutritional regulation strategy of Tibetan pigs.Methods:A total of 32 healthy 180-day-old depopulated male Tibetan pigs were randomly divided into four groups and fed diets with protein levels of 10%, 12%, 14%, and 16%, respectively, with a feeding cycle of 8 weeks. The longest dorsal muscle samples were collected, and their metabolic profiles were systematically analyzed by LC-MS non-targeted metabolomics.Results:The TIC plots of the quality control samples were highly overlapped, indicating a stable instrumental detection process and good consistency of sample processing. Principal component analysis and orthogonal partial least squares discriminant analysis revealed significant metabolic differences between groups with different protein levels. A total of multiple differential metabolites was obtained based on VIP value andp-value screening, and Venn diagram analysis revealed a total of 11 metabolites among the three comparative groups, suggesting that they may have key roles in the protein regulation process. Volcano plots further clarified the number and trend of significantly up- and down-regulated metabolites in each group. KEGG pathway enrichment analysis showed that, with the elevation of protein level, the metabolic pathway response showed a tendency of expanding from basal energy metabolism to the complex network of amino acid synthesis, steroidogenesis, endocrine signaling, and detoxification pathways, especially in the high-protein-treated group.Conclusions:The study showed that different protein intake levels could significantly regulate the metabolites and key metabolic pathways in the longest muscle of Tibetan pigs, which provided theoretical support for the scientific formulation of a protein supply program to optimize the quality and growth performance of Tibetan pork.
研究领域:
动物营养
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代谢组学
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畜牧科学
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生物信息学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Chao Li,Fengxian Wang,Pengfei Xiang,Fatang Jiang,Man Xiao
To address exudate accumulation and enhance the preservation of chilled pork, a biodegradable aerogel composed of konjac glucomannan (KGM), xanthan gum (XG), bamboo fiber (BF), and varying concentrations of carvacrol (CV) was developed. The aerogels were characterized by their microstructure and properties, which exhibited rapid water absorption and good mechanical performance in both dry and wet states. The incorporation of CV endowed the aerogels with antibacterial activity against E. coli and S. aureus and antioxidant properties, as demonstrated by DPPH radical scavenging activity. Additionally, the aerogels exhibited soil biodegradability. When applied as absorbent pads for chilled pork preservation, the aerogels significantly inhibited the increase in total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA), and total viable counts (TVC) after 24 h of storage. Moreover, the aerogels extended the pork's shelf life to 9 days at 4 °C, surpassing the 5-day shelf life achieved with commercial pads. These results underscore the aerogels' potential as absorbent pads for preserving chilled pork, offering effective solutions for both short- and long-term storage applications.
研究领域:
食品科学
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材料科学
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生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiao Lin,Juan Dai,Qian Yang,Jiarui Li,Jing Xiao,Yuexin Zhang,YuKun Huang,Lijun Wang,Pengfei Chen,Buyi Xu,Juan Zhao,Xiao Yang,Xianggui Chen
Chilled meat is highly prone to microbial spoilage, and edible films with antimicrobial properties offer a feasible solution. In this study, oil-in-water (O/W) nanoemulsions loaded with lemon essential oil (LEO) were developed. Nanoemulsification improved the antioxidant and antimicrobial activities of LEO. The edible films, using Salecan β-glucan as the matrix and incorporating varying ratios of LEO nanoemulsion, demonstrated uniform oil distribution and desirable appearance. Kinetic modeling showed a slow release of LEO from the film by a diffusion-dominated coupled mechanism. The film with 5 % LEO nanoemulsion displayed superior mechanical strength, barrier properties, and prolonged essential oil release, significantly inhibiting spoilage bacteria. Preservation tests confirmed its efficacy in controlling pH, total viable count, TVB-N, and lipid oxidation, thereby prolonging the shelf-life of chilled pork and significantly delaying deterioration in quality indicators such as color and texture. This approach presents a promising method for developing innovative edible films for chilled meat preservation.
研究领域:
食品科学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biosensors-Basel
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2022
·Vol. 12
·期 7
·544
·
IF 5.743
Jingyi Li,Ning Zhang,Xin Yang,Xinting Yang,Zengli Wang,Huan Liu
This study presents a novel composite thin film based on rhodamine B encapsulated into MOF-5 (Metal Organic Frameworks) as a fluorescence sensor for the real-time detection of the freshness of chilled pork. The composite film can adsorb and respond to the volatile amines produced by the quality deterioration of pork during storage at 4 °C, with the fluorescence intensity of RhB decreasing over time. The quantitative model used for predicting the freshness indicator (total volatile base nitrogen) of pork was built using the fluorescence spectra (excited at 340 nm) of the RhB@MOF-5 composite film combined with the partial least squares (PLS) algorithm, providing Rc2and Rp2values of 0.908 and 0.821 and RMSEC(root mean square error of calibration) and RMSEP (root mean square error of prediction) values of 3.435 mg/100 g and 3.647 mg/100 g, respectively. The qualitative model established by the partial least squares discriminant analysis (PLS-DA) algorithm was able to accurately classify pork samples as fresh, acceptable or spoiled, and the accuracy was 86.67%.
研究领域:
食品科学
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传感技术
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Lin Wang,Falai Ma,Zihan Li,Yan Zhang
Time-temperature integrators (TTIs) based on amyloglucosidase@Cu 3 (PO 4 ) 2 nanoflowers (AMG@NFs) were developed to monitor the freshness of chilled pork. AMG@NFs were synthesized through biomineralization , resulting in enhanced activity and stability of amyloglucosidase. The TTI prototypes were constructed by hydrolyzing maltodextrin with AMG@NFs. The hue of the TTIs varied from burgundy to colorless, and the discoloration kinetics were investigated. The deterioration process of chilled pork was explored, and the activation energy (Ea) was calculated as 67.32 ± 5.13 kJ/mol. To optimize costs and match TTIs with food, 6#TTI was selected to predict the quality of chilled pork. The dynamic temperature test revealed that the cumulative effective temperatures of chilled pork and 6#TTI were 289.34 K and 290.05 K, respectively, which indicated that 6#TTI was highly reliable and suitable for monitoring the actual chilled pork system. This study offers a new approach for real-time and accurate visual monitoring of chilled pork quality.
研究领域:
食品科学
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生物化学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xianmin Qin,Linqin Chen,Jingjing Zhao,Wenxin Zhang,Haimiao Tian,Shenghui Bi,Guofeng Jin,Ying Zhou,Qiujin Zhu,Yuxin Cheng,Yuanyuan Liu
Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color. At the end of the 12-day storage period, the content of TVB-N and carbonyl as well as the pH of EW/TNPCS5 chilled pork decreased by 33.75 %, 96.61 % and 7.09 %, respectively, and colony count decreased by 17.71 % compared to the control. Additionally, EW/TNPCSs inhibited the richness and diversity of spoilage dominant bacteria ( Myroides , Acinetobacter , etc.), which were positively regulated by physicochemical indicators such as saltiness and abundance of bacteriostatic materials-coated chilled pork. It will provide a practical basis for the application of EW/TNPCSs coatings in the preservation of chilled pork.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yuqing Xiang,Yuxiao Hu,Wang Yu,Rong Huang,Xuhong Guo,Zhonghai Tang,Chen Xing,Zhijian Tan
Pork releases a large amount of exudate during storage, leading to microbial contamination, thereby shortening its shelf life. In this work, we designed an aerogel constructed of kenaf cellulose nanofiber (KCNF) and polyvinyl alcohol (PVA) as a support for cinnamon essential oil (CEO). This aerogel features low density (27.5 mg/cm 3 ), high porosity (96.6%), and strong water absorption (3067.82 wt%), while simultaneously possessing the functions of adsorbing pork exudate and sustaining the release of (CEO). The CEO-loaded aerogel, serving as a meat preservation pad, can simultaneously achieve water absorption, antibacterial, and antioxidant functions during the storage of chilled pork. Aerogel preservation experiments on chilled pork showed that it can prolong the preservation period of chilled pork by 6 days. Release kinetics studies revealed that the CEO within the aerogel was released continuously and evenly into the fatty food simulant, with this process primarily governed by Fickian diffusion. The designed aerogel shows great potential in meat preservation, providing a innovative idea for natural fibers used in sustainable packaging.
✓ 已验证
产品关联
DOI
高影响因子
MEAT SCIENCE
·
2021
·
IF 5.209
Lei Wang,Ting Liu,Liu Liu,Yongfeng Liu,Xiaoxia Wu
This study aimed to investigate the effects of antibacterial substances embedded in nanoemulsions on the volatile compounds and the bacterial community composition of refrigerated pork stored at 4 °C for 12 days, and to evaluate the relationship between volatile components and bacterial diversity of refrigerated pork. As compared to the control (CK) group, the treatment groups (thyme essential oil chitosan nanoemulsions (TEO-CS), thymol chitosan nanoemulsions (T-CS) and chitosan nanoemulsions (CS)) showed lower TVB-N values, pH values, TBARs values and better protective against color degradation. The E -nose and GC–MS evaluation indicated that compounds causing unpleasant odors could be inhibited in the T-CS and TEO-CS groups. In addition, high-throughput sequencing showed that Pseudomonas (18.3%), Lactococcus (27.0%) and Acinetobacter (38.8%) were predominant genera of refrigerated pork in the early storage period. At day 12, Pseudomonas (84.3%) increased rapidly in the CK group and became the main microbiota. By contrast, both coatings changed the microbial composition, reduced the proportion of spoilage organisms and retained bacterial diversity. Therefore, chitosan nanoemulsions with antibacterial substance could be considered as an effective supplementary and method to improve the preservation effect of fresh pork, which provides a solution to against conventional packaging and extend the shelf-life of meat.
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
MEAT SCIENCE
·
2023
·
IF 7.1
Yifei Lv,Yuzhen Deng,Mingru Wang,Cuiping Li,Peng Xie,Baozhong Sun,Xiaoxi Yang,Yumiao Lang
Meat safety and quality are the main concerns of consumers in the present food market. Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts (CNPs), designated as CHI-GEL-CNPs, on the quality preservation of chilled pork were studied. Results showed that the mean particle diameters of CNPs were 346.15 ± 37.30 nm. Nano-modification improved the antibacterial activity of free clove ethanol extract. The increasing rate order of TVB-N and TBARS was CHI-GEL-CNPs < CHI-GEL-Clove < CHI-GEL < CHI < CON group. The CHI-GEL-CNPs coating inhibited the elevation of pH and total viable count (TVC) of chilled pork. The TVB-N and TVC values demonstrated that the CHI-GEL-CNPs coating effectively extended the shelf life of chilled pork up to 13 days. In addition, the sensory properties of CHI-GEL-CNPs chilled pork loins were superior to that of control samples. Therefore, the developed CHI-GEL-CNPs coatings have great promise as a nanocomposite for meat preservation .
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Pengyuan Sun,Yingao Zhu,Lingyu Yin,Baohua Kong,Xiufang Xia,Qian Liu,Hui Wang
In this study, potassium-doped carbon dots (K-CDs) were added to sodium alginate (NaAlg) hydrogel to yield high-strength, antibacterial, antioxidant NaAlg hydrogel absorbent pads (NaAlg/K-CDs) to absorb chilled pork exudate during storage. The results revealed that the swelling rates of the NaAlg/K-CDs peaked at 3286.83%, a figure exceeding that of the commercial absorbent pads. Based on the bacterial diversity and richness results, Pseudomonas aeruginosa ( P . aeruginosa ) was evidently the dominant spoilage organism during chilled pork storage. On storage day 6, the P . aeruginosa population in the NaAlg/K-CDs hydrogel absorbent pad group was 82% of that in the control group. The total volatile basic nitrogen (TVB-N) value of the NaAlg/K-CDs group remained lower than 0.15 mg/g on day 8. The pH, TVB-N, total viable count (TVC), cooking loss, and volatile odour values of the chilled pork in the NaAlg/K-CDs hydrogel absorbent pad group were significantly lower than those in other absorbent pad groups. Moreover, the colour change and shear force values of the chilled pork in the NaAlg/K-CDs hydrogel absorbent pad group were lower than those in the control and wood fiber paper absorbent pad groups. These results indicate that the shelf life of the NaAlg/K-CDs-packaged chilled pork was extended by 2 days compared with that of the control. Therefore, the NaAlg/K-CDs hydrogel absorbent pads potentially inhibited microbial growth and improved the storage quality of chilled pork. This study provides an alternative solution against traditional chilled pork absorbent pads, further promoting the advancement of fresh meat preservation techniques.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）