Food Analytical Methods
·
2022
·Vol. 15
·期 8
·2346-2356
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IF 3.498
Agyekum Akwasi Akomeah,Kutsanedzie Felix Y. H.,Mintah Benjamin Kumah,Annavaram Viswadevarayalu,Braimah Alberta Osei
Norfloxacin is an antibiotic in the fluoroquinolone family licenced for use in animals. However, residues in animal products can have negative consequences for consumers. As a result, residue detection in various food matrices must be considered. Norfloxacin accumulates in animal-derived foods, causing deleterious consequences in humans such as foetal deformity, renal failure and drug resistance. A built-in SERS-Au@Ag nanosensor coupled with GA-PLS was used to rapidly detect norfloxacin in the specimen of the spiked fish muscles due to the threat to human lives. A detection limit of 2.36 × 10 −5 μg/mL was realized in the spiked fish muscle sample for norfloxacin compared to the European Commission’s maximum threshold level of 100 μg/kg, indicating the sensor’s ability to detect and quantify norfloxacin at a relatively lower level. The recovery rates (RC) and coefficient of variation (CV) measured in the spiked fish muscle samples for norfloxacin analytes and their standard solutions were between 99.70–105.00% and 0.17–5.21%, respectively. The low CV values imply the reproducibility of the obtained data. The constructed model recorded residual predictive deviations (RPD) greater than three (3), demonstrating the robustness and resilience of the developed genetic algorithm-partial least squares (GA-PLS) model. GA-PLS-built models predicted all results within 4.07 s, which indicates the nanosensor’s ability to rapidly detect norfloxacin in fish to guarantee safety and public health. The SERS probe holds promise for rapid quantification of norfloxacin at microgram per milliliter level in fish to guarantee safety in commerce. Graphical abstract
研究领域:
食品安全
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分析化学
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纳米技术
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药理学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Weijun Leng,Ying Li,Li Yuan,Xiuting Li,Ruichang Gao
Protein glutaminases (PG; EC = 3.5.1.44) are enzymes known for enhancing protein functionality. In this study, we cloned and expressed the gene chryb3 encoding protein glutaminase PG3, exhibiting 39.4 U/mg specific activity. Mature-PG3 featured a substrate channel surrounded by aromatic and hydrophobic amino acids at positions 38–45 and 78–84, with Val81 playing a pivotal role in substrate affinity. The dynamic opening and closing motions between Gly65, Thr66, and Cys164 at the catalytic cleft greatly influence substrate binding and product release. Redesigning catalytic pocket and cocatalytic region produced combinatorial mutant MT6 showing a 2.69-fold increase in specific activity and a 2.99-fold increase at t65 °C1/2. Furthermore, MT6 boosted fish myofibrillar protein (MP) solubility without NaCl. Key residues such as Thr3, Asn54, Val81, Tyr82, Asn107, and Ser108 were vital for PG3-myosin interaction, particularly Asn54 and Asn107. This study sheds light on the catalytic mechanism of PG3 and guided its rational engineering and utilization in low-salt fish MP product production.
研究领域:
生物化学
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酶学
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蛋白质工程
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Yongqi Tian,Yuanyuan Chen,Ruyang Huang,Tao Wang,Shaoyun Wang
Synergistic bacteriostatic action represents a potent strategy for combating microbial contamination in the food industry. This study investigated the synergistic bacteriostatic effect of epigallocatechin gallate (EGCG) and indole-3-carboxaldehyde (I3A). Results showed a pronounced synergistic action of EGCG and I3A against diverse food spoilage microorganisms, most notably Pseudomonas aeruginosa ( P. aeruginosa ), with a fractional inhibitory concentration index (FICI) of 0.25. Further research revealed that EGCG disrupted the cell wall and cell membrane of P. aeruginosa , while supplementing I3A significantly boosted the concentration of intracellular reactive oxygen species, thereby inflicting cellular damage. Moreover, the EGCG-I3A treatment inhibited the biofilm formation of P. aeruginosa in a dose-dependent manner, with the effectiveness increasing with the quantity of I3A added. Metabolomic study revealed a perturbation in glutathione and taurine metabolic pathways post synergistic treatment, compromising redox homeostasis. This synergistic treatment also downregulated uracil, proline, and glutamate metabolites, thereby suppressing Quorum Sensing (QS) and biofilm-associated expression within P. aeruginosa . Additionally, the combination significantly inhibited P. aeruginosa growth in fish meat. In essence, this study underscored the synergistic bacteriostatic efficacy of EGCG and I3A, highlighting its potential application in food preservation.
研究领域:
食品科学
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微生物学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiu Qin Zhang,Jing Tang,Ying Feng Wu,Cheng Yu Qian,Shan Qin,Zi Hang Cai,Hui Wang,Hong Mei Xiao
Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl 2 solution ( P < 0.05). K + induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl 2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl 2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl 2 solution.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qin Yang,Junhong Xie,Yuting Zhang,Yiling Tian,Liang Song,Yongqiang Zhao,Jian Xiong,Ru Liu,Jianhua Rong,Shanbai Xiong,Yang Hu
Moderately marinated fish meat forms a garlic clove-like structure after cooking. However, this structure's formation mechanism and influencing factors are unclear. Therefore, this study explored the changes in protein components and potential protein markers during the formation of garlic clove-like structure. Results showed that the contents of free hydroxyproline, lysylpyridinoline, and hydroxylysylpyridinoline first increased and then decreased, the contents of decorin and elastin decreased, and TCA-soluble peptides increased slightly during the formation process of garlic clove-like structure. The Z -disk, M-line, and H bands in the myofibrils disappeared, and the myofibrils were interconnected. This was attributed to the effect of endogenous proteases (MMP, calpain, etc.) on myofibrils, collagen fibers, and proteoglycans. Proteomics data showed that the abundance of type I collagen chains, myosin, actin, and telethonin increased while proteoglycans decreased. Among them, telethonin on the Z -disk can be used as a potential protein biomarker for the formation of garlic clove-like structure.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xuefei Li,Wei Xie,Fan Bai,Jinlin Wang,Xiaodong Zhou,Ruichang Gao,Xinxing Xu,Yuanhui Zhao
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 °C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were “fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral”. Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Tan Linzhi,Li Lin,Chu Fuyu,Huang Yiqun,Lai Keqiang
This research was to investigate the protein deterioration (oxidation, glycation, hydrolytic cleavage, the Maillard reaction) of precooked fish during storage (0 ℃, 1 – 7 d) and reheating (75 ℃, 10 min) as affected by precooking treatments (90 °C, 8 – 25 min) similar to home cooking and commercial pasteurization. The amounts of trichloroacetic acid (TCA)-soluble peptides (3.68 ± 0.39 – 5.10 ± 0.87 μmol try/g) and fluorescence advanced glycation end-products (AGEs) (718.3 ± 56.3 – 870.1 ± 90.6 AU) in precooked fish continuously increased during storage while the corresponding tryptophan fluorescence (699.0 ± 41.8 – 882.4 ± 82.8 AU) decreased, implying the concurrence of hydrolytic cleavage, glycation and oxidation of proteins. More severe precooking treatments generally resulted in higher levels of TCA-soluble peptides and fluorescence AGEs, although the mild reheating applied had no significant effect on the amount of fluorescence AGEs. The levels of 3-deoxyglucosone, glyoxal, methylglyoxal, 2,3-pentanedione, and 2,3-butanedione in precooked or reheated fish had no obvious relationship ( r = 0.046 – 0.598) with each other, but their cluster analysis result was in agreement with their chemical natures and formation pathways. While 3-deoxyglucosone was the dominant α-dicarbonyl, accounting for an average of 69.8% of the sum of five α-dicarbonyls in precooked fish with or without being reheated, the mean level of 2,3-pentanedione was 3.3 times more than 2,3-butanedione, implying that this α-diketone should not be overlooked.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Hongyu Zhou,Zhiwei Hu,Youming Liu,Shanbai Xiong
This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic descriptors, which include “grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy”. HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with “fish fragrance” and “unpleasant fishy”, and octanal, nonanal, heptanal, 2-methylpyrazine contents were significantly correlated with “warmed-over” flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.
研究领域:
食品科学
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化学分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Xiaoying Guo,Xinyu Wang,Dongwei Huang,Jinjie Zhang,Dalun Xu,Wenge Yang,Qijie Hu,Zhongxiang Fang,Tao Huang
A new analytical method was developed to determine total purine content in fish meat. The analysis principle is that total purine extracted from fish meat are turned into uric acid by diazotization reaction and xanthine oxidase reaction. Then, the content of uric acid is measured by surface-enhanced Raman spectroscopy (SERS). The results showed that the optimal conditions for the diazotization reaction were at 60 °C for 40 min, using 0.16 M HCl, and 3.00 g/L NaNO 2 . The optimal xanthine oxidase reaction conditions were using 100 U/L xanthine oxidase, conducting at 30 °C and pH 7.0 for 40 min. The calibration curve established at the characteristic Raman peak of 631 cm −1 had a good linear relationship (R 2 = 0.9864). The recovery rate was between 101.7% and 105.0%. Therefore, the total purine content in the fish meat can be quantitatively determined with this new method.
研究领域:
分析化学
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食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
ANALYST
·
2022
·Vol. 147
·期 22
·5011-5017
·
IF 5.227
Jiaxi Yin,Hairong Cui,Ling Lei,Kangbing Wu
Graphene nanosheets (GS) were prepared by ultrasonic exfoliation of bulk graphite in N-methyl-2-pyrrolidone with the assistance of sodium pyrophosphate. The obtained GS suspension was modified on a glassy carbon electrode (GS/GCE), and then functionalized at different voltages (e.g. 1.0, 1.4 and 1.6 V) for 2 min in pH 7.0 phosphate buffer. The electrochemically functionalized GS/GCE (i.e. EGS/GCE) possesses more oxygen-containing groups and a higher defect level. More importantly, the active response area, electron transfer ability and interface adsorption capacity of the EGS/GCE enhanced remarkably. The possible mechanism of the performance enhancement is discussed, and the sensing application of the EGS/GCE in the detection of nitrofurazone (NFZ) is investigated. Compared with the GS/GCE, the EGS/GCE is much more active for NFZ oxidation and greatly increases the detection sensitivity. As a result, a highly sensitive electrochemical detection method has been developed for NFZ, with a detection limit of 2.1 nM. The practical application of the EGS/GCE was tested in fish meat samples, showing good accuracy and feasibility.
研究领域:
分析化学
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材料科学
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环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xinru Fan,Wenhao Geng,Xinyue Zhang,Meng Li,Kexin Chang,Yongsheng Ma,Soottawat Benjakul,Qiancheng Zhao
The objective of this investigation was to isolate amur catfish myofibrillar protein (AMP), emulsify it with rice bran oil, and assess its application in the silver carp surimi gel. The proportion and addition of AMP/rice bran oil emulsion on the gel properties were compared. The emulsion stabilized by 3 % AMP was stable when an oil/water ratio of 0.70 and 0.75 was employed, as evidenced by its appearance, microstructure, and rheological characteristics. The L* , a* and whiteness values of gels observably elevated when the emulsion blended ( p < 0.05). The mechanical capacities (texture and rheology indicators) of surimi gels were dramatically improved with 5 % emulsion added ( p < 0.05). However, the addition of excessive emulsion (up to 15 %) impeded the formation of surimi protein network and lowered water retention ability of surimi gels. Moreover, 5 % emulsion was distributed uniformly throughout the gel matrix, giving rise to the development of a dense and uniform network with high water binding capacity. Furthermore, the study on protein solubility expressed that the addition of the emulsion facilitated protein-protein interactions in surimi gels. In summary, the addition of 5 % AMP stabilized rice bran oil emulsion could yield a stronger surimi gel with increased whiteness. The resulting gels could serve as healthy fat-rich surimi-based products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Liling Fu,Yi Ru,Jinming Ye,Qinglin Hong,Huifen Weng,Yonghui Zhang,Jun Chen,Anfeng Xiao,Qiong Xiao
Agarose based on gel strength can not meet the needs of diverse applications, and the structural modification of agarose is helpful to improve its functional properties and promote the economic benefits of the agarose industry chain. This study focuses on making agarose as an active packaging material with specific functions. Agarose was modified with p -hydroxybenzoic acid (Ph) and 3, 4-dihydroxybenzoic acid (Da) to produce agarose derivatives with grafting rates of 4% and 12% (Ph-Ag@4%, Ph-Ag@12%, Da-Ag@4%, and Da-Ag@12%). Characterization techniques confirmed the successful introduction of Ph and Da onto agarose, with grafting occurring at the C-6 position in d -galactose. Both Ph-Ag and Da-Ag exhibited significantly enhanced antioxidant and antibacterial properties. Da-Ag@12% showed remarkable improvements in DPPH and ABTS radical scavenging activities from 0% to 66.01% and 2.49%–84.73%, respectively. Ph-Ag@12% exhibited inhibition rates of 100% against Escherichia coli and Staphylococcus aureus . After modification, Ph-Ag and Da-Ag maintained good gelling and film-forming properties. Fish preservation experiments revealed both Ph-Ag and Da-Ag coatings effectively suppressed microbial growth, slowed down lipid oxidation, minimized water loss, and maintained the texture and appearance of fish meat. These coatings improved fish meat quality and extended its shelf life, with Da-Ag@12% showing the most promising results.
研究领域:
食品科学
·
材料科学
✓ 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）