FOOD CHEMISTRY
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2022
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IF 9.231
Zhigang Ke,Yiwen Bai,Hao Zhu,Xingwei Xiang,Shulai Liu,Xuxia Zhou,Yuting Ding
In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through ultraviolet–visible and fluorescence spectroscopy analysis, and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role. Results of gas chromatography-ion mobility spectrometry analysis showed that the contents of 37 volatile compounds in WTM were increased by heme degradation products induced lipid oxidation, including 20 aldehydes, 9 alcohols, 5 ketones and 3 furans. This study provides a new insight to the mechanism of lipid oxidation in CP-treated fish during cold storage, as well as guidance for preserving myoglobin-containing foods with CP.
研究领域:
食品科学
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化学
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生物学
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产品关联
DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 7
·1160
·
IF 5.1
Huijuan Zhou,Jinlin Li,Chengwei Yu,Mingming Hu,Bizhen Zhong,Zongcai Tu,Bin Peng
Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 °C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth ofCockerellaandShiwanellacompared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage.
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
ANALYTICAL CHEMISTRY
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2015
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IF 5.636
Jianqiao Xu,Shuyao Huang,Rongben Wu,Ruifen Jiang,Fang Zhu,Jing Wang,Gangfeng Ouyang
In this study, electrospun nanofibers were used as solid-phase microextraction (SPME) fiber coatings after substituting the water-soluble sheath of the emulsion electrospun polystyrene (PS)@Plurinic F-127 core–sheath nanofibers with biocompatible and water-stable polydopamine (PDA) and subsequently being appropriately cross-linked with glutaraldehyde (GA) to enhance the strength of the electrospun architecture. The novel custom-made PS@PDA-GA coating was wettable in aqueous solutions and thus exhibited much higher extraction efficiency than the nonsheathed PS nanofiber coating and the thicker polydimethylsiloxane (PDMS) coating. The novel coating also possessed excellent stability (relative standard deviations (RSDs) less than 7.3% for six sampling-desorption cycles), interfiber reproducibility (RSDs less than 14.3%), and antibiofouling ability, which were beneficial for in vivo sampling. The PS@PDA-GA fiber was used to monitor pharmaceuticals in dorsal-epaxial muscle of living fish, and satisfactory sensitivities with the limits of detection in the range of 1.1 (mefenamic acid) to 8.9 (fluoxetine) ng·g–1 and comparable accuracies to liquid extraction were achieved. In general, this study explored a convenient and effective method to sheath nanofibers for high-efficient in vivo SPME of analytes of interest in semisolid tissues.
研究领域:
分析化学
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生物医学工程
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DOI
PubMed
高影响因子
Food Biophysics
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2016
·Vol. 11
·期 3
·266-274
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IF 1.605
Wang Lin,Zhang Min,Fang Zhongxiang,Bhandari Bhesh,Gao Zhongxue
Oxidation extent of myofibrillar protein (MP) from silver carp ( Hypophthalmichthys molitrix ) was affected by the content and type of lipid peroxidation (LPO) products. Oxidized linoleic acid (OLA) was selected as a main representative of lipid peroxidation to investigate the effects of oxidative modification of LPO products on MP structure. Structural changes of the oxidized myofibrillar protein were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. Heating procedure was also applied for further evaluation of gelling properties. The results from SDS-PAGE indicated that aggregation and denaturation of myosin occurred in the oxidized system. The presence of OLA intensified oxidation-initiated loss of a-helix conformation as well as tertiary structure of MP. With the addition of OLA concentration less than 3 mM, a remarkably enhanced gelling capacity of MP was observed. While the excessive covalent bond (OLA > 5 mM) could lead to the breakage of protein-protein bonds, causing the collapse of the gel structure. The gelation procedure induced by OLA involved simultaneous protein oxidation and internal cross-linking.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Yinghua Nie,Lijia Chen,Ye Zi,Jiahui Chen,Jiamin Xu,Wenzheng Shi,Xichang Wang,Jian Zhong
Frozen tilapia muscle-based Shanghai smoked fish without fish bones was developed using a three-stage method (salt pickling, frying, and sugar smoking), and the effect of varying salt amounts (0.5%, 1.0%, and 1.5% of muscles) was studied. The muscle with 1.0% salt had the best sensory evaluation score. Salt pickling significantly increased and then frying significantly decreased the numbers and concentrations of the volatile organic compounds (VOCs) in the muscles. Compared with the others, 1.0% salt resulted in the lowest numbers and concentrations of the VOCs in the frying stage and the highest VOC concentrations in the sugar smoking stage. Statistical analyses of VOC concentrations suggested that two VOC classes (esters and aldehydes) and 42 VOC individuals could be used to differentiate the treated tilapia muscles with different salt amounts. This work provided a basic knowledge of the effects of food processing stages and salt amounts on fish quality.
研究领域:
食品科学
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水产加工学
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产品关联
DOI
高影响因子
ANALYTICA CHIMICA ACTA
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2018
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IF 5.123
Sandip Mondal,Jianqiao Xu,Guosheng Chen,Siming Huang,Chuyu Huang,Li Yin,Gangfeng Ouyang
Antibiotics are a group of antibacterial drugs used in the treatment and prevention of bacterial diseases in humans, veterinary animals, and farmed fish. Inappropriate and excessive use of antibiotic therapy leads to antibiotic fragment in the water bodies thus affect the aquatic organisms . In this study, an amino group modified high surface area metal-organic framework (MOF) MIL-101(Cr)-NH 2 was used to prepare solid-phase microextraction (SPME) fiber to detect four different classes (total 6 ABs) of antibiotics for the first time from living tilapia fish ( Oreochromis mossambicus) by coupling SPME with high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). The extraction efficiencies of the custom-made fiber were superior as compared with the commercial C18, polydimethylsiloxane (PDMS), PDMS/divinylbenzene (DVB) and polyacrylate fibers. The custom-made fiber also exhibited excellent reproducibility with the low intra-fiber relative standard deviations (RSDs 1.5%–8.3%) and inter-fiber RSDs (7.3%–14.5%), which made it ideal for in vivo extraction in fish muscle. The as-prepared MIL-101(Cr)-NH 2 fiber was then used to determine antibiotics in the dorsal-epaxial muscle of living fish. Comparing to the traditional solid-liquid extraction (SLE) method, the SPME method showed reduced invasiveness and higher sensitivity than the SLE method. In general, this study explored a convenient, cost-effective and highly sensitive SPME method based on amino modified MOF for in vivo antibiotic detection in fish muscle.
研究领域:
环境科学
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分析化学
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水产养殖学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
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2020
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IF 1.763
Ruichang Gao,Yang Shen,Wanghui Shu,Fan Bai,Wengang Jin,Jinlin Wang,Li Yuan
The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model. After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6. Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC. SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities. These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases.
研究领域:
食品科学
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生物化学
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药理学
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营养学
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DOI
高影响因子
危险品化学品经营许可证（带存储）