INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Xianhao Zhang,Bingrui Guo,Bing Dai,Shimiao Wang,Siqi Zhang,Sufang Zhang,Chaofan Ji,Beiwei Zhu,Xinping Lin
In this study, the effect of fermentation on the safety, flavor, and texture of largemouth bass (Micropterus salmoides ) was investigated. Compared to fresh fish, the proteins formed a network structure that enhanced bound water proportion, texture hardness, and water holding capacity, while it reduced cooking losses. TVB-N and TBARS levels increased gradually but stayed within safe limits. However, histamine accumulation surpassed the recommended limit at 56.84 ± 0.17 mg/100 g in late stages. A total of 67 volatile compounds were detected, with 13 identified as key flavor compounds (OAV > 1). 3rd-generation full-length 16S rRNA gene sequencing revealed a microbial community shift from high diversity to dominance by strains like Vibrio anguillarum , Vagococcus fessus , and Vagococcus coleopterorum . Among these, 10 species were highly correlated with flavor formation. This study reveals quality patterns in fermented largemouth bass, providing insights into achieving a balance among safety, flavor, and texture in fermented fish.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Rui Liang,Songyi Lin,Dong Chen,Na Sun
Differentiation in physico-chemical, flavor and sensory characteristics of shrimps ( Penaeus vannamei ) after direct roasting (DR, 200 °C), boiling (100 °C/2 min) + roasting (BR), steaming (100 °C/2 min) + roasting (SR) and microwaving (280 W/2 min) + roasting (MR) was investigated. BR, SR, and MR endowed shrimps with better texture to varying degrees and significantly ( P < 0.05) increased lightness when compared to DR, which closely related to their different water status. High correlations between nuclear magnetic resonance data and quality properties were found by partial-least-squares regression (PLSR). Shrimps possessed by SR significantly ( P < 0.05) increased the proportion of sweet amino acids (63.89 ± 0.92%), with superior umami and richness detected by electronic tongue. Compared with DR, both SR and MR endowed shrimps with richer ester, while BR endowed shrimps with richer hydrocarbons. Roasting combined with other thermal processing would favor improving the quality of shrimp products.
研究领域:
食品科学
·
水产学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongjie Liu,Haoyu Zhou,Hua Huang,Qin Wang,Dehui Lin,Shuxiang Liu,Wen Qin,Gengsheng Xiao
‘Tuogu’ and ‘Bingtang’ plums display unique textural responses to salt curing, manifesting in volume reduction, surface wrinkling, and alterations in color and texture, alongside ongoing material exchange. Over a seven-day salting period, ‘Tuogu’ plums lost 14.9 % of their moisture, compared to ‘Bingtang’ plums' 24.8 %, with salt permeability rates of 5.0 % and 5.2 %, respectively. Cuticle analysis revealed that the dominant component of the cutin monomers in both fruits was fatty acids, accounting for over 90 %, while the wax composition was predominantly very long-chain alkanes and triterpenoids, also constituting over 90 %. ‘Tuogu’ plums, with their rich waxes and dense, thick cuticle, showed enhanced barrier properties against material exchange, whereas ‘Bingtang’ plums, with their abundant cutin monomers, exhibited increased elasticity and material exchange capacity.
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jong Hyeon Han,Dong Hyun Keum,Vahinika Kothuri,Yea-Ji Kim,Hyuk Cheol Kwon,Do Hyun Kim,Hyun Su Jung,Sung Gu Han
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.
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
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
·
分子生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2022
·Vol. 53
·期 5
·662-671
·
IF 3.942
Xuehui Cao,Ge Bai,Jianrong Zheng,Danshi Zhu,Jianrong Li
Freezing is a way to preserve the quality of fruit for a long time. Nanguo pear stored at low temperature is prone to browning and lignification. In this study, freeze–thaw cycles were used to simulate the temperature fluctuation in the process, storage, and transportation. The texture properties were taken as the research focus to analyze the lignification phenomenon of Nanguo pear under freeze–thaw cycles. The results showed that freeze–thaw treatment significantly reduced the firmness and propectin content of Nanguo pear, increased the content of stone cells in the fruit, but also destroyed the size of stone cells in the fruit. However, with the increase of freezing–thawing cycles, the content of lignin, stone cell content, and PAL activity increased significantly, while the content of chlorogenic acid increased first and then decreased. These results are helpful to further understand the correlation between texture change with fruit firmness and formation mechanism of stone cells during freeze–thaw cycles of Nanguo pear.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2023
·
IF 3.3
Li-Ying Bo,Zhi-Qin Pan,Tian-Ying Sun,Guo-Jun Du,Duo Zhang,Zhi-Qiang Song,Chun-Li Song,Ren Jian
In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly () reduced with carrot juice addition, minimizing fermentation time by nearly 1 h and brought about an enhanced postacidification during the storage period while titratable acidity increased. Moreover, carrot juice addition had no significant effect on ferric reducing power and phenolic content (). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) (). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2659-2666
·
IF 2.6
Jiandong Shen,Bijiang Zhong,Wenshui Xia,Yanshun Xu
Summary Textural deterioration is a severe problem in fish industry. In order to study the role of structural proteins in refrigerated grass carp, myofibrillar proteins and collagen degradation were investigated at different stages. Results revealed that connective tissues of fish muscle disintegrated from day 1, failing to hold muscle myotomes together, with a decrease of shear force. Meanwhile, collagen solubility increased from day 1 and degradation of nebulin was observed after 3 days, while there was no obvious change in the bands of myosin heavy chain and actin. Furthermore, Pearson coefficient analysis revealed that insoluble collagen (ISC) and nebulin were significantly correlated with shear force. Negative correlation was established between drip loss and contributing factors (ISC, titin and nebulin). All results suggested that textural loss of post-mortem grass carp fillets was mainly mediated by the degradation of collagen and to a lesser extent by myofibrillar proteins at the early storage.
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
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 12
·7666-7680
·
IF 3.612
Chuang Zhu,Li Yang,Pan Nie,Lingyue Zhong,Yan Wu,Xiangjun Sun,Lihua Song
Summary In the present study, we investigated the effects of hydrogen-rich water (HRW) on the germination efficiency, chemical composition, biofunctional and volatile compounds, and texture of germinated brown rice (GBR). Our results showed that HRW (1.5 mg L −1 ) treatment significantly increased the germination efficiency of GBR by changing the migration of water during soaking. A chemical composition analysis showed that HRW treatment changed the contents of some biofunctional compounds and volatile components; increased the contents of soluble dietary fibre, thiamine, niacin, γ-aminobutyric acid, some amino acids and K, P, Mn and Fe; and decreased the contents of starch and Na of GBR compared with those of GBR treated with regular pure water. Moreover, HRW treatment also improved the texture of GBR due to the changes in the ultrastructure of the bran layer and the decrease in insoluble dietary fibre. In summary, HRW is suggested to be applied in the processing of GBR since it can increase germination efficiency and improve the nutritional and eating qualities of GBR.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2022
·
IF 4.075
Xiangqing Ji,Cheng Zeng,Dingkuan Yang,Siyu Mu,Yu Shi,Yicheng Huang,Byung-Hoo Lee,Dan Li,Xiaolei Li
Consumers significantly prefer wheat noodles that offer both an acceptable texture and health benefits. To this end, a cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum (BlBE) was expressed in the generally recognized as safe (GRAS) host cell Bacillus subtilis and then used at 120, 240 or 480 U/g flour in the preparation of raw dough. The storage modulus and loss modulus of the BlBE-modified dough decreased, but the pseudo-plasticity increased. The cooked noodles' hardness, gumminess and chewiness decreased by 12.1%–45.8%, 9.7%–40.4% and 16.0%–42.4%, respectively, but both resilience and cohesiveness increased by 4.0%–14.8% and 1.8%–9.0%, respectively. Pearson analysis revealed a correlation between the noodles' textural parameters and the doughs' power law equation parameters. BlBE-modified noodles exhibited significantly (P < 0.05) lower differential scanning calorimetry retrogradation enthalpies during storage at 4 °C for 7 days and released significantly lower levels of glucose during incubation with mammalian α-glucosidase at 37 °C for 10 min–360 min. BlBE at 480 U/g flour increased the slowly digestible portion by 12.6%. BlBE decreased the molecular weight, x-ray diffraction crystallinity, and fourier transform infrared spectroscopy ratio of band's heights at 1045 cm −1 and 1022 cm −1 of starch but increased the amylopectin content and ratio of short- to long-branch chains. These structural changes in starch partially explained the reduced retrogradation and enhanced slowly digestible starch fraction in the noodles.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Youchuan Ma,Jinfeng Bi,Zhonghua Wu,Jianyong Yi
Saccharides are the dominant factor shaping the texture of freeze-dried products. This study investigated the impact of various molecular-weight saccharides at different concentrations on the physical properties and intermolecular interactions of pectin-CMC cryogels by experiment and molecular dynamic (MD) simulations. Results showed that the increased shrinkage of cryogels and enhanced molecular interactions between saccharides and pectin-CMC were mechanisms that enhanced the hardness of cryogels. Notably, the cryogel with fructose exhibited significantly higher hardness compared to cryogels with other saccharides. The cryogel containing 16 % fructose had the lowest glass transition temperature ( T g ), leading to the highest shrinkage (70 %). Moreover, the MD results revealed that fructose had the highest intermolecular interaction energy (coulombic short range) with pectin-CMC (−5316.78 kJ/mol). This study revealed that the intermolecular interactions between the added saccharide and the pectin-CMC, in addition to the density of the cryogel, are critical determinants of the hardness and crispness of cryogels.
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-X
·
2025
·
IF 8.2
Song Yang,Yan Zhao,Na Wu,Yao Yao,Lilan Xu,Shuping Chen,Yonggang Tu
To investigate the effect of heat-alkali synergistical induction on egg white gels, the gels formed from fresh duck egg whites were induced by heating in a water bath at 50 °C, 55 °C, 60 °C and 65 °C for 10 min, followed by the addition of NaOH at concentrations of 4.5 %, 5.0 %, 5.5 %, and 6 % were investigated at the level of appearance, texture, and molecular structure in this study. The appearance, physical and chemical character, textural properties, and molecular structure comprehensive investigation concluded that alkali induction caused heat-induced egg white protein to continue to be denatured, the degree of transparency was increased, part of the free water was converted to bound water, the intermolecular repulsion increased, the microscopic pores increased. The proteins in egg white continued to be crosslinked to form a three-dimensional network structure, creating a stable gel structure.
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
危险品化学品经营许可证（带存储）