JOURNAL OF FOOD SCIENCE
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2023
·Vol. 88
·期 3
·977-987
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IF 3.9
Wenfu Hou,Yile Lin,Yujie Zhang,Tingting Liu,Juan Du,Yang Yi,Hongxun Wang
This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 ± 0.5 µM) during superchilled storage (−1.65 ± 0.5°C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid–treated groups. Based on the variation of water status, the water-holding capacity decreased significantly ( p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid–treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the α-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ying Wang,Xinhui Bi,Xuhui Huang,Dongmei Li,Lei Qin,Yuying Zhang
Due to the complexity of animal matrices and the different polarities of lipids, the measurement methods are expected to cover a comprehensive range of lipid species. Three extraction methods (chloroform/methanol, methyl tert -butyl ether, and Soxhlet methods) and three resuspension solvents (methanol, isopropanol/acetonitrile = 1:1, and isopropanol/acetonitrile = 9:1) were used to compare the lipid species, contents, and ionization efficiency of Spanish mackerel and duck muscles. Overall, the chloroform/methanol extraction method was the most effective in capturing a diverse array of lipid species. The redissolution solvent isopropanol/acetonitrile (1,1) was highly efficient for detecting triglycerides, while methanol was effective in detecting diacylglycerols and phospholipids. Optimizing the measurement conditions of lipids with different polarities provides a valuable reference for lipid extraction and structural elucidation in different muscle tissues. Furthermore, it supports the determination of differential markers for animal lipid metabolism studies or food authentication using an untargeted lipidomic approach.
研究领域:
分析化学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2020
·
IF 2.455
Wenfu Hou,Qiqi Yue,Wen Liu,Ji Wu,Yang Yi,Hongxun Wang
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
研究领域:
食品科学
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微生物学
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生物技术
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产品关联
DOI
高影响因子
ANALYTICAL LETTERS
·
2020
·
IF 1.467
Xu Ning,Liu Mu-Hua,Yuan Hai-Chao,Huang Shuang-Gen,Wang Xiao,Zhao Jin-Hui,Chen Jian,Wang Ting,Hu Wei,Song Yi-Xin
In order to meet the growing demand for food safety, the rapid classification of sulfadimidine and sulfapyridine in duck meat based on surface-enhanced Raman spectroscopy (SERS) was investigated using gold nanoparticles (Au NPs) and NaCl solution as the active substrate and active agent, respectively. The results showed that the Raman characteristic peaks at 557 and 573 cm−1 were used to determine whether sulfadimidine and sulfapyridine remained in duck meat. A single factor experimental method was used to optimize the conditions. Three pretreatment methods were employed to optimize the raw measurements. According to the classification accuracies, adaptive iterative reweighted penalty least squares and second derivative were selected to be the optimal pretreatment method. Next, principal component analysis (PCA) was performed to extract the characteristic variables. The first four score values of PCA were selected to be the input values of support vector machine (SVM) classification model, which classified duck meat samples into four categories. Nu-support vector classification and radial basis function were selected to be the employed SVM classification model and the Kernel type, respectively. The gamma and nu values were 0.25 and 0.255, respectively. The classification accuracy for the test set was 90.44%. The sensitivities and specificities of test set were calculated, and the highest sensitivity and specificity values were 96.97% and 100%, respectively. The experimental results showed that this classification model provides favorable classification results. Therefore, the adopted method may be used for the rapid classification of sulfadimidine and sulfapyridine residues in duck meat.
研究领域:
食品安全
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光谱学
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生物医学工程
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产品关联
DOI
高影响因子
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
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2018
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IF 2.129
Zhaopeng Wang,Xuezhi Yu,Licai Ma,Hebing Liu,Shuangyang Ding,Zhanhui Wang,Xiya Zhang,Jianzhong Shen,Kai Wen
In this work, high affinity polyclonal antibodies for ribavirin (RBV) from new haptens were prepared and were used to analyse RBV residues in chicken muscle, eggs and duck muscle. The new haptens were synthesised with different spacers, and the best antibody was obtained with an IC50 value as low as 0.61 ng/mL in indirect competitive enzyme-linked immunosorbent assay (ELISA). The cross-reactivities with another five antiviral drugs including amantadine, rimantadine, moroxydine, zanamivir and oseltamivir were less than 0.1%, which indicated the good specificity of the antibody. An ELISA was developed based on the antibody and applied to detect RBV in multi-food matrices. The sample preparation prior to detection only needed simple dilution after trichloroacetic acid extraction. The limits of detection were 1.07, 1.18 and 1.03 μg/kg in chicken muscle, eggs and duck muscle, respectively. Recoveries ranged from 89.0% to 112.7% with coefficients of variation below 13.0%. Ten blind samples of chicken muscle were analysed simultaneously by ELISA and liquid chromatography-tandem mass spectrometry, and a good correlation between the methods was observed. The results indicated that the high affinity antibody could be applied for the simple and fast detection of RBV in multi-food matrices.
研究领域:
免疫学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2022
·
IF 6.652
Yan Xu,Yiqun Cheng,Zongshuai Zhu,Haoyu Guo,Anthony Pius Bassey,Tianran Huang,Yongqiang Huang,Ming Huang
The effect of different levels (0.01%, 0.03%, 0.05% and 0.10%) of mulberry leaf ( Morus alba L.) extract (MLE) on the formation of free and bound heterocyclic amines (HCAs) in pan-fried muscovy duck ( Cairina moschata ) patties were investigated for the first time. Precursors of HCAs, oxidant index of patties and phenolic composition of MLE were measured. The total free and bound HCAs levels in control samples were 28.37 ng/g and 1935.65 ng/g, and the inhibition rates were 6.71–68.92% and 6.71–14.05% in MLE treatment groups, respectively, and 0.03% showed the strongest inhibitory effect. OPLS-DA result indicated that MeIQ, 8-MeIQx and Norharman were crucial differential compounds in total HCAs. Furthermore, the addition of MLE significantly inhibited the lipid and protein oxidation of patties ( P < 0.05). Fifteen phenolic compounds , mainly flavonoids , were identified by LC-MS. The mitigation of HCAs and oxidation may be attributed to them. Correlation analysis indicated that the total HCAs content was negatively correlated with precursors but positively correlated with oxidation. In conclusion, MLE helped mitigate HCAs formation during muscovy duck processing and appeared to be a viable natural additive for producing healthier processed meat products .
研究领域:
食品科学
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营养学
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毒理学
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药理学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ligang Yu,Ying Pang,Guang Shen,Baoqing Bai,Yukun Yang,Maomao Zeng
This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored at −18 °C for 0, 2, 4, 10, 18 weeks, and volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Results indicated that the total amounts of volatile compounds increased with frozen storage duration of meats. The correlations were observed between frozen storage duration and levels of 2-ethyl-1-hexanol, tetradecane, nonanal, decanal, octanal, tridecanal, benzaldehyde, pentadecane, propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester, heptadecane, and hexanal ( r = 0.7456–0.9873). Levels of octanal and propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester in white meat and benzaldehyde in red meat versus frozen storage duration fitted very well with zero-order reactions. Therefore, it was concluded that changes in volatile compounds derived from lipid oxidation may be used as indicators of quality deterioration during frozen storage of meat.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
POULTRY SCIENCE
·
2021
·
IF 3.352
Jian Chen,Muhua Liu,Haichao Yuan,Xiongfei Chen,Jinhui Zhao
ABSTRACT Rapid detection of antibiotic residues in duck meat is of great significance for strengthening food safety and quality supervision of duck meat and fighting against inferior products in the duck meat market. The objective of the current paper was to evaluate the potential of synchronous fluorescence spectroscopy ( SFS ) coupled with chemometric methods for the rapid detection of sulfamethazine ( SM2 ) and ofloxacin ( OFL ) residues in duck meat.The SFS spectral data from duck meat containing different concentrations of SM2 and OFL were preprocessed by baseline offset. The detection conditions, including the adding amounts of β-mercaptoethanol solution and o-phthalaldehyde solution, as well as the reaction time, were optimized by a single factor experiment for obtaining a better detection effect, and their optimal values were 400 μL , 25 μL , and 40 min, respectively. By comparing 2 chemometric models based on peak-height algorithm and peak-area algorithm, the prediction model based on peak-height algorithm was a better quantitative model with correlation coefficient for the prediction set ( Rp ) of 0.9031 and 0.9981, the root mean error for the prediction set ( RMSEP ) of 7.9509 and 0.5267 mg/kg, recovery of 81.7 to 155.1% and 96.4 to 111.2%, and relative standard deviation ( RSD ) of 4.1 to 6.7% and 2.9 to 6.8% to predict SM2 and OFL residues in duck meat, respectively. Overall, the results of this investigation showed that SFS technique was an effective and rapid tool for the detection of SM2 and OFL residues in duck meat.
研究领域:
食品科学
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分析化学
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光谱学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Lei Zhao,Lin Li,Pi Li,Peng Gao,Jiangtao Xing,Chengyu Zeng,Cheng Li,Wanmei Wu,Daohong Zhang,Huan Liu
Lipids are recognized as the key matrix for the formation and retention of aroma compounds in stewed meat. However, the molecular structures of lipids predominantly contributing to the aroma profile of stewed ducks remain unclear. For the first time, the volatilomics and lipidomics were employed to characterize the key aroma compounds and lipid profiles of micro-pressure stewed duck meat, as well as their temporal response patterns. The micro-pressure stewed duck meat displayed pronounced fatty, grassy, and meaty aromas with intensities increasing over stewing times. A total of 29 key aroma compounds, including ( E, E )-2,4-decadienal, 1-octen-3-ol, and dimethyl trisulfide, were identified, among which ( E, E )-2,4-decadienal was a primary contributor to the fatty aromas. Triglycerides (TGs) and phosphatidylcholines (PCs) might play crucial roles in the aroma retention, while phosphatidylethanolamines (PEs) and ceramides (Cers) containing C 18 acyl chains primarily promote the aroma formation. Interestingly, ( E, E) -2,4-decadienal was also identified as an aroma marker for distinguishing differential samples. This study offers new insights into the formation of aroma profile of micro-pressure stewed duck from a lipid-centric perspective.
研究领域:
食品科学
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分析化学
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脂质组学
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风味化学
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肉类加工
✓ 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）