FOOD CONTROL
·
2025
·
IF 6.3
Yingshuang Lu,Yu Jiang,Mengyu Sun,Lu Dong,Xiaolong Xing,Yan Zhang,Shuo Wang
This study explores the formation of advanced glycation end products (AGEs) in chicken breast during roasting, focusing on the analytical characterization and simulation of dynamic models for the content of carboxymethyllysine (CML) and carboxyethyllysine (CEL), two key AGEs. To systematically investigate the formation patterns of AGEs, the chicken breasts were subjected to five roasting temperatures ranging from 180 °C to 230 °C. At each temperature, samples were roasted to achieve five distinct core temperatures, from 60 °C to 100 °C. Dynamic models for CML and CEL content were constructed using multiple linear regression and partial least squares methods, with the best-fit models identified based on their R 2 and RMSE values, with R 2 values of 0.886 for CEL, 0.954 for CML, and RMSE values indicating minimal prediction error. Our research provides a robust framework for predicting AGEs formation during roasting with validation, offering valuable insights for optimizing cooking processes to balance product quality and safety.
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
JOURNAL OF FOOD PROCESS ENGINEERING
·
2022
·Vol. 46
·期 6
·e14072
·
IF 2.889
Jianghong Wu,Min Zhang,Lihui Zhang,Yaping Liu
As one of the five basic tastes, umami has the advantages of making the overall taste of food more harmoniously. Although various umami substances in food have been isolated and identified, in recent years, there are limit studies on the processing technology for improving food umami. Therefore, it is necessary to explore novel efficient umami improvement technologies to meet the urgentment of the food industry. This experiment was designed to study the effect of 0.1% (w/w) sodium bicarbonate (NaHCO 3 ) combined with different power (0, 120, 180, 240, and 300 W) ultrasound treatment on the taste and flavor of chicken broth. Results demonstrated that the chicken broth under the power of 120 W ultrasound treatment combined with 0.1% (w/w) NaHCO 3 was the most umami, and contained the largest amount of IMP. The chicken broth under the treatment of 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 has better flavor and sensory evaluation as the umami improved. In summary, 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 pretreatment is a simple and low-cost processing technology, which is inclined to apply in industry. Practical Applications Compared with the traditional umami improvement method, ultrasound can significantly reduce the cost of food umami-enhancing with the characteristics of high safety, environmental protection, low operating cost, and high instantaneous efficiency. Sodium bicarbonate is an inorganic salt. Moderate intake is beneficial to the body. It can help neutralize stomach acid and supplement sodium for the body. In this study, low-power ultrasound combined with low-concentration of sodium bicarbonate solution was used to cook chicken soup, and the umami taste was improved to a large extent, which provided a novel method for industrial application.
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
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
·
2017
·
IF 2.603
Xiao Zhao,Youfa Xu,Lifang Zhang,Chunmei Wang,Chunna Guo,Chenzhong Fei,Keyu Zhang,Xiaoyang Wang,Yingchun Liu,Mi Wang,Wenli Zheng,Feiqun Xue
Ethanamizuril (EZL) is a novel anti-coccidial triazine synthesized by the Shanghai Veterinary Research Institute of the Chinese Academy of Agricultural Sciences. As a novel coccidiostat, it is essential to study its residue in food animal tissues. In this study, a reliable UPLC method for the determination of ethanamizuril (EZL) and one of its metabolites (M3) in chicken muscle, skin and fat, liver, and kidney samples was developed. Analytes were extracted using acetonitrile and 10% sodium carbonate solution, defatted by n -hexane, and further purified by using an Oasis MCX cartridge. The calibration curves for both test compounds were linear in all tissue matrices we tested: muscle, skin and fat, liver and kidney. The mean relative recoveries of EZL and M3 were from 87.3% to 103.2% between all tissue samples. The inter-day and intra-day relative standard deviations were within 15% and 20%, respectively. This method is accurate, reproducible and is ready to be field-tested.
研究领域:
兽医学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Nanqi Zhao,Chaofan Guo,Ziyao Liu,Lin Chen,Yayun Hu,Minyi Han,Feng Huang,Zhuangli Kang,Xianchao Feng
This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Huixin Tian,Jing Yu,Min Li,Jing Li,Yifeng Lu,Xiaobo Yu,Shaoyan Lin,Xianming Zeng,Xinglian Xu,Minyi Han
Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.05, 0.25, 0.3 mg/g) on seven PAHs in grilled chicken wings. The results demonstrated that curcumin concentrations displayed positive effects in inhibiting the formation of PAHs (16%–72%), increasing the total phenolic content (397.5–1934.4 mg/g) and free radical scavenging activity, and reducing TBARS values (31.15%–47.76%) and fatty acid content. Additionally, PCA and Pearson correlation analyses indicated that lipid oxidation (r = 0.42) and unsaturated fatty acids (r = 0.55) could promote the production of PAHs, while DPPH, ABTS and TPC could counteract their facilitation of PAHs. In conclusion, the addition of appropriate amounts of curcumin before grilling is a feasible strategy to reduce fat oxidation levels and the number of free radicals for the purpose of limiting PAHs content.
研究领域:
食品科学
·
毒理学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
OPTIK
·
2020
·
IF 2.187
Siliang Liu,Chunyu Liu,Yu Ren,Shangqi Kuang,Chengcheng Zhou,Hongxing Cai,Zhihai Yao
The chicken and skin were studied by fluorescence spectroscopy . The three-dimensional fluorescence spectra of chicken and skin were measured, It was concluded that the optimal excitation wavelength corresponding to the fluorescence peak of 330 nm in chicken was 270 nm, and that of 475 nm and 520 nm was 370 nm. The optimal excitation wavelength corresponding to the 475 nm fluorescence peak of chicken skin was 370 nm. The fluorescence spectra of chicken skin and chicken excited by the wavelength of 370 nm were analyzed. The fluorescence peak came from myoglobin at 555 nm at the beginning of roasting, and the contribution of fluorescence peak came from oxygenated myoglobin at 540 nm and 580 nm as the baking time increased. When the baking time was more than 12 min, the fluorescence intensity of oxygenated myoglobin at 580 nm was close to zero. At this point, a considerable part of myoglobin had been converted into ferric myoglobin, while Fe 3+ in ferric myoglobin could not be absorbed by human body. At this point, the skin of chicken was no longer suitable for large amounts of consumption, while the relative performance of chicken was not obvious.
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
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 10
·e16921
·
IF 2.609
Jianghong Wu,Min Zhang,Liqing Qiu,Yaping Liu
In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the “control.” Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applications In the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jun Qi,Ying Xu,Xiao-fei Xie,Wen-wen Zhang,Hu-hu Wang,Xing-lian Xu,Guo-yuan Xiong
The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension. The ability of pre-heated gelatin emulsions to bind volatile compounds with higher hydrophobicity was enhanced. When 0.1% gelatin was added into chicken broth, the total amount of the main volatile compounds (OAV > 1) increased from 458.83 ng/g to 1218.42 ng/g. In summary, the pre-heated gelatin increased the interfacial pressure of water/oil interface, resulting in a smaller particle size of oil droplets, and these further increased the binding area between oil droplets and flavor compounds. This appears to be the mechanism that gelatin enhances the flavor intensity of chicken broth.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 8
·1822
·
IF 4.35
Qidi Zhang,Ming Zou,Wanyu Wang,Jinyan Li,Xiao Liang
The compound, 4,4′-dinitrocarbanilide (DNC), is the marker residue of concern in edible tissues of broilers fed with diets containing anticoccidial nicarbazin (NIC). In this study, 25 fluorescein-labeled DNC derivatives (tracers) are synthesized and characterized to develop a rapid fluorescence polarization immunoassay (FPIA) for the detection of DNC in chickens using DNC monoclonal antibodies (mAbs). The effect of the tracer structure on the sensitivity of the FPIA is investigated. Our results show that after optimization, the half maximal inhibitory concentrations (IC50) and limit of detection (LOD) of the FPIA in the buffer are 28.3 and 5.7 ng mL−1, respectively. No significant cross-reactivity (CR < 0.89%) with 15 DNC analogues is observed. The developed FPIA is validated for DNC detection in spiked chicken homogenates, and recoveries ranged from 74.2 to 85.8%, with coefficients of variation <8.6%. Moreover, the total time needed for the detection procedure of the FPIA, including sample pretreatment, is <40 min, which has not been achieved in any other immunoassays for DNC from literature. Our results demonstrate that the FPIA developed here is a simple, sensitive, specific, and reproducible screening method for DNC residues in chickens.Keywords:DNC residue;FPIA;tracers;chicken muscle
研究领域:
食品科学
·
免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich aroma.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROTECTION
·
2021
·
IF 2.077
Wenwen Wang,Dianbo Zhao,Ke Li,Qisen Xiang,Yanhong Bai
ABSTRACT This study was conducted to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after UVC light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at initial populations of 6.01, 5.80, and 6.22 log CFU/cm 2 , respectively, and then treated with UVC-LED irradiation at 1,000 to 4,000 mJ/cm 2 . UVC-LED irradiation inactivated the test bacteria in a dose-dependent manner. After UVC-LED treatment at 4,000 mJ/cm 2 , the populations of Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log CFU/cm 2 , respectively. No significant changes ( P > 0.05) were found in color, pH, texture, and thiobarbituric acid–reactive substances of chicken breasts following UVC-LED irradiation at doses ≤4,000 mJ/cm 2 . These results indicate that UVC-LED radiation is a promising technology for reducing the level of microorganisms while maintaining the physicochemical characteristics of poultry meat.
研究领域:
食品安全
·
微生物学
✓ 已验证
DOI
高影响因子
POULTRY SCIENCE
·
2019
·
IF 2.027
Ying Zhou,Yu Wang,Fei Ma,Pei-jun Li,Bao-cai Xu,Cong-gui Chen
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na + by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein–protein interactions and the strengthening of myosin–water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products.
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）