International Journal of Gastronomy and Food Science
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2024
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IF 3.2
Mingzhu Zhou,Gehui Chen,Xuan Liu,Yu OuYang,Wei Yu,Guangquan Xiong,Lan Wang,Chao Wang,Yu Qiao
The present study examined the outcomes of boiling (BO), air frying (AF), and boiling combined with air frying (BO-AF) methods on the appearance, texture, taste, and flavor of crayfish meat through a combination of sensory and instrumental analyses. The Free Choice Profiling and Check-All-That-Apply results showed that the BO-AF group had the highest overall acceptability. The BO-AF group presented an attractive golden color, crispy outside, and tender inside characteristics in appearance and texture. However, there was a loss of umami and sweetness in crayfish meat from the AF and BO-AF groups compared to the control (CK) and BO groups. Crayfish meat was identified as containing 42 volatile compounds. Among them, aldehydes and heterocyclic compounds were the main volatile compounds in the AF and BO-AF groups. In particular, the pyrazine compounds were produced by the thermal decomposition of methionine and cysteine. They gave the crayfish meat of the AF and BO-AF groups their characteristic roasted aroma and good color. However, compared to the AF group, the BO-AF group had the characteristic baking aroma of the AF group, as well as a floral and fruity aroma due to the presence of the boiling treatment.
研究领域:
食品科学
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化学
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2122
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IF 5.561
Kai Zhu,Wen Yan,Zhiyuan Dai,Yiqi Zhang
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p< 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.Keywords:astaxanthin extract;shrimp surimi products;frozen storage;oxidative stability;color;quality
研究领域:
食品科学
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食品技术
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 6
·3129-3138
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IF 4.1
Zonghan Wang,Chao Guo,Deyang Li,Dayong Zhou,Donghong Liu,Beiwei Zhu
BACKGROUND Epigallocatechin-3-gallate (EGCG) is well known for excellent chain-breaking antioxidant capability. However, browning by oxidation and aggregation of EGCG is a non-negligible defect that hinders its applications as an antioxidant in various foodstuffs. Therefore, how to eliminate or mitigate browning efficiently, while retaining functionalities as food additive is a challenge in the food industry. RESULTS Our results demonstrated that EGCG could be anchored within the internal cavity of γ-cyclodextrin (γ-CD) to form an inclusion structure, where hydrophobic interaction, hydrogen bonding, and π-stacking were identified to be the primary drivers. The interplay between two molecules and the steric hindrance from γ-CD could restrict the motion and aggregation of EGCG efficiently, thus alleviating the browning effect. In addition, the conformational adaption of EGCG within the inclusions would result in general decreases in hydrogen-bond dissociation enthalpies for the pyrogallol-type structure on the b ring, thus enhancing the antioxidant capability. In practical application, the nanoscale γ-CD/EGCG inclusion complexes were validated preliminarily as efficient additives in the preservation of shrimp surimi, presenting significant effects on prolonging the shelf-life of products. CONCLUSION Here, nanoscale γ-CD/EGCG inclusion complexes as alternatives to EGCG were tailored as food antioxidants for the preservation of shrimp surimi products, exerting antioxidant effects while mitigating the browning effects of EGCG on products. Through self-assembly, EGCG would be anchored with the cavity of γ-CD, which could regulate the release modes and restrict the aggregation of EGCG. This facile strategy has great potential in food preservation. © 2023 Society of Chemical Industry.
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
FOOD CHEMISTRY
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2025
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IF 9.8
Cheng Wang,ZiHan Wang,MengHuan Liu,Ning Jiang,Jia Kan,LiFang Liu,MingZhu Li,ZeFeng Yue,Hao Yu
Although aquatic products are nutritious, they are highly perishable and tend to develop undesirable odors. Traditional methods of preservation and deodorization often suffer from limitations including inadequate efficacy and safety issues. Here, we propose a triple-synergistic strategy that integrates host-guest complexation by β-cyclodextrin, physical adsorption enabled by a highly porous nanofiber film, and the bioactivity of grape seed extract. The multifunctional nanofiber film, composed of polyvinyl alcohol, β-cyclodextrin, and grape seed extract, was prepared via electrospinning. At a 10 % grape seed extract loading level, the triple-synergistic strategy endowed the film with the remarkable adsorption rate (74.08 %), along with excellent antibacterial and antioxidant performance. This multi-mechanism action effectively extended the shelf life of crayfish meat ( Procambarus clarkii ) and minimized the production of undesirable odors during storage. Ultimately, the underlying mechanism of these excellent performances was expected to inspire the design of other aquatic products packaging films.
研究领域:
食品科学
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生物材料
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包装工程
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食品安全
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水产贮藏
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Jie Li,Zhi Li,Yanli Dong,Qianqian Wang,Shuofeng Li,Zhi Wang,Chun Wang,Qiuhua Wu
In this paper, a novel magnetic hyper-crosslinked polymer with amino and triazine bifunctional groups (M-NH 2 -THCP) was developed. M-NH 2 -THCP has strong nitroimidazoles (NDZs) enrichment effect, and therefore it was used as an adsorbent to extract five NDZs from lake water, catfish and shrimp meat prior to HPLC. Polar interaction, π-π stacking interaction, hydrogen bond and Lewis acid-base interaction were attested to be the major adsorption mechanism. The method has a good linearity in the range of 0.1–100 ng mL −1 for lake water, 10–400 ng g −1 for catfish and shrimp muscle with R 2 > 0.9964. The limits of detection of NDZs were 0.03–0.04 ng mL −1 for lake water, 1.0–2.0 ng g −1 for catfish and 2.0–2.5 ng g −1 for shrimp, which is superior to most reported method. The method recoveries were 87.6–119 %, and relative standard deviations were less than 8.7 %. M-NH 2 -THCP holds great application potential in pollutants enrichment, separation and removal.
研究领域:
环境科学
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分析化学
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材料科学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）