FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yuanju He,Lei Chen,Hui Wang,Chang Zhang,Linyin Ma,Hui Teng
This study investigated the impact of different ultrasonic powers on the structure and functional properties of Potentilla anserina insoluble dietary fiber (PAIDF) and its influence on the physicochemical and digestive properties of tilapia surimi gel. Ultrasonic treatment significantly increased the water holding capacity (7.73 g/g) and swelling capacity (8.92 mL/g) of PAIDF by 50.97% and 30.83%, respectively. The results of XRD, FTIR and SEM confirmed that ultrasonic treatment significantly altered the structure of PAIDF due to reduced crystallinity, hydrogen bonds breakage, cellulose and hemicellulose degradation, and increased porosity. These changes also led to decreased thermal stability. Incorporating 0.5% PAIDF treated with ultrasonic power (particularly at 500 W) into surimi significantly improves its gel properties, such as water retention ability, elasticity, and the uniformity of network formation while reducing simulated digestibility from 46.8% to 26.5%. These findings suggest that PAIDF, especially when modified by ultrasound treatment, can play an important role in improving the functional properties and nutritional value of surimi products. This could open new opportunities for healthier, fiber-enriched surimi formulations in the food industry.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·800
·
IF 4.7
Qi Wang,Zheming Wang,Xiaoqing Yang,Xinru Fan,Jinfeng Pan,Xiuping Dong
In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios of original soup (OS), made from the initial cooking of fish, and residue soup (RS), produced from processed leftover fish parts, were alternatively investigated to satisfy the new product development. Comminution combined with pressure-conduction treatment significantly increased the nutrient contents of calcium, soluble proteins and total solids in crucian carp soup (p< 0.05). With the increase in RS ratio, the decomposition of inosine monophosphate (IMP) and free amino acids was accelerated, but the accumulation of aromatic compounds was promoted simultaneously. In addition, the Maillard reaction may lead to a reduction in aldehydes, causing a diminution in the characteristic flavor of fish soup, while the formation of 1-octen-3-ol can enhance the earthiness of the fish soup. The electronic tongue test results and the sensory results showed that the blend ratio of OS and RS at 7:3 had a more significant umami and fish aroma (p< 0.05). Under this condition, the mixed soup has better nutritional values and flavor characteristics.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jinggui Nie,Sunting Zhu,Xiao Zhang,Dan Wu,Xuxu Li,Qilin Huang
This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus , Rhizopus , Saccharomycopsis , Saccharomyces , etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yuandong Lin,Xiongjie Shi,Chenyue Zhou,Jun-Hu Cheng
This study aimed to assess the effects of chitosan on the gelling properties of tilapia surimi gels during microwave (MW) heating treatment from composite gel layer to myofibrillar proteins (MPs) layer. For composite surimi gel, the hardness, elasticity, and water holding capacity of surimi gel with 0.004 % chitosan (CS) initially increased and then reduced with the increasing MW power (0–9 W/g). Rheometer measurements demonstrated that the samples displayed high elasticity across the entire frequency range (0.1–100 Hz) and exhibited gel-like characteristics. The best apparent morphology of surimi gel was observed at MW power of 3 W/g. To further explain the interaction, MPs solutions with different CS volume ratio (0–10 %) showed significant aggregation and more formation of disulfide bonds . Moreover, ultraviolet and intrinsic fluorescence spectra showed that the surimi samples had protein structural characteristics. Furthermore, molecular dynamics (MD) simulations were used to initially investigate and explain the interactions between MPs and CS under the MW treatment , indicating that MPs/CS complex exhibited higher flexibility and a greater tendency to react and transition into a more compact three-dimensional (3D) network structure during the MW treatment. Therefore, this study provides a deeper understanding of the mechanism involved in microwave-assisted tilapia surimi gel formation, thereby expanding industrial applications of surimi products.
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
Foods
·
2025
·Vol. 14
·期 1
·106
·
IF 5.1
Jing Yang,Zihan Li,Xinping Lin,Sufang Zhang,Chaofan Ji
Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.Tetragenococcus halophiluswas used as a starter culture alongside food-grade protease to assess their combined impact on the safety and flavor of soy fish paste and soy fish skin paste. The findings revealed that natural fermentation resulted in higher protein hydrolysis in soy fish skin paste compared to soy fish paste. Across all fermentation conditions, amino acid nitrogen levels increased, while total volatile basic nitrogen levels decreased in both pastes, indicating improved quality. Additionally, microbial fermentation significantly reduced biogenic amine content in soy fish paste, enhancing safety. Enzymatic fermentation further enriched the flavor of both pastes by boosting key compounds such as 2-methylbutanal and ethyl acetate. Notably, enzyme-microbe co-fermentation harnessed the strengths of both methods, achieving improved safety and enhanced flavor profiles while elevating overall product quality. These findings suggest a promising way to transform freshwater fish by-products into high-value condiments, advancing sustainable food processing.
研究领域:
食品科学
·
发酵工程
·
可持续发展
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Zhiyu Xiong,Tong Shi,Wei Zhang,Yunfei Kong,Li Yuan,Ruichang Gao
The combined effects of l -arginine (Arg) and oxidized caffeic acid (OCF) treatment under different salt concentrations on gelling properties of bighead carp ( Aristichthys nobilis ) surimi gels were investigated. The results showed that the improvement of gel strength and water-holding capacity (WHC) of low-salt (0.5%) surimi gels could be obtained by adding Arg at various levels (0.1–0.4%) rather than OCF (0.1–0.9%, based on protein content). However, the gel strength and WHC of the low-salt surimi gel added with low-dose (0.1%) Arg alone were still far lower than that of regular-salt (3.0%) control. Whereas the significant improvements in low-salt surimi gels could be achieved when 0.1% Arg was combined with various levels of OCF, especially in combination with 0.5% OCF (LC-A-O). The water distribution in LC-A-O was markedly improved and its β-sheet structure content was significantly increased compared with the low-salt control ( P < 0.05). Moreover, a denser and more uniform network structure of LC-A-O was obtained, which was probably due to much stronger and more intra-molecular cross-linking of proteins, via the formation of new adducts between OCF and surimi proteins. Hence, the combined treatment of Arg and OCF showed a potential for improving the gel properties of low-salt surimi.
研究领域:
食品科学
·
水产品加工
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
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
·
水产加工学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2023
·
IF 5.5
Jinggui Nie,Chao Xue,Yueqi An,Shanbai Xiong,Qilin Huang
This study aimed to investigate the effects and mechanisms of soluble dietary fiber (SDF), temperature and hydrophobicity on the release of fishy compounds from surimi by the preparation of real and simulated systems. The results of gas chromatography-mass spectrometry revealed 15 fishy compounds in silver carp surimi, and adding 2 wt% SDF to surimi was found to inhibit the release of 14 fishy compounds by 2.16–43.49%. The simulated release indicated that SDF matrices with different concentrations inhibited the release of fishy compounds by different mechanisms. The resistance to the release of fishy compounds was attributed to viscosity and chemisorption in 2 and 5 wt% SDF matrices, while chemisorption and entanglement network in 8 and 10 wt% SDF matrices. Moreover, high temperature and hydrophobicity of fishy compounds could promote their release by decreasing interfacial mass transfer resistance and H-bond interaction, respectively. Additionally, adding SDF changed the release pathway of fishy compounds in surimi, and they were released through the first pathway consisting of surimi intraparticle diffusion, SDF boundary layer diffusion and gas-liquid interfacial diffusion, or through the second pathway additionally including chemisorption and desorption. This study provides new insights into controlling the release of fishy odors in surimi products.
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
FOOD CHEMISTRY
·
2021
·
IF 7.514
Ting Zhang,Jiamin Xu,Shudan Huang,Ningping Tao,Xichang Wang,Jian Zhong
In this work, ring-like anhydrides (C4, C5, and C6) with different sizes and succinic anhydrides (C4, C10, C12, C14, and C16) with different side chain lengths were used to modify bovine bone gelatin (BBG) and cold-water fish skin gelatin (CFG), and the effect of acylated gelatins on fish oil-loaded emulsions stability was explored. The results showed that the degree of N -acylation decreased with increased ring sizes or side chain lengths, and the surface hydrophobicity of acylated gelatins increased with increased anhydride carbon numbers. Acylated CFGs had higher droplet stability and lower liquid-gel transition time than acylated BBGs. Only BBG-C12 had a slight increase on the creaming stability among these acylated gelatins. These results demonstrated that the gelatins could be modified by all the anhydrides and their emulsion stabilization ability was dependent on the gelatin type and anhydride structure. The results could be beneficial for protein-based emulsifier development and application.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-TOXICOLOGY & PHARMACOLOGY
·
2025
·
IF 4.3
Yuexing Zhao,Weitao Liu,Jianfeng Feng,Ning Gao,Jinzheng Liu,Ruiying Shi,Aurang Zeb,Jianling Wang,Qi Wang,Chuan Yin,Xinwei Shi,Xiang Li,Yichen Ge
Tire wear particles (TWPs) are a significant source of microplastics (MPs) and N -(1,3-dimethylbutyl)- N ′-phenyl- p -phenylenediamine (6PPD) in aquatic environments. However, the combined toxicity of MPs and 6PPD to aquatic organisms remains unclear. Here, we investigated the bioaccumulation of 6PPD, developmental toxicity, oxidative stress, and metabolic alterations in zebrafish larvae following single and combined exposure to polystyrene MPs (PSMPs) and 6PPD. Our results indicated that co-exposure to PSMPs and 6PPD induced synergistic toxicity in zebrafish larvae, significantly elevating levels of reactive oxygen species (ROS) and malondialdehyde (MDA), along with enhancing antioxidant enzyme activities. PSMPs did not influence the bioaccumulation of 6PPD, but increased the concentration of 6PPD quinone (6PPD-Q) in zebrafish larvae. PSMPs and 6PPD altered the metabolomic profiles of zebrafish larvae, affecting organic acids and their derivatives, amino acids and carbohydrates. The primary distinctions between single and combined exposures were observed in organic acids (citric acid and 9-Octadecenoic acid), sugars (D-Allose, D-Arabinose, and d-Mannose), and cholesterol. These findings imply PSMPs alter the toxicity of 6PPD to zebrafish larvae, providing valuable data for assessing the potential risks of single and combined pollution of MPs and 6PPD to aquatic creatures.
研究领域:
环境毒理学
·
水生生物学
·
分子生态毒理学
·
代谢组学
·
污染物相互作用
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PLoS One
·
2016
·Vol. 11
·期 5
·e0155762
·
IF 3.057
Pan-Pan Jia,Yan-Bo Ma,Chun-Jiao Lu,Zakaria Mirza,Wei Zhang,Yong-Fang Jia,Wei-Guo Li,De-Sheng Pei
Di-(2-ethylhexyl) phthalate (DEHP) has the potential to disrupt the thyroid endocrine system, but the underlying mechanism is unknown. In this study, zebrafish ( Danio rerio ) embryos were exposed to different concentrations of DEHP (0, 40, 100, 200, 400 μg/L) from 2 to 168 hours post fertilization (hpf). Thyroid hormones (THs) levels and transcriptional profiling of key genes related to hypothalamus-pituitary-thyroid (HPT) axis were examined. The result of whole-body thyroxine (T4) and triiodothyronine (T3) indicated that the thyroid hormone homeostasis was disrupted by DEHP in the zebrafish larvae. After exposure to DEHP, the mRNA expressions of thyroid stimulating hormone ( tshβ ) and corticotrophin releasing hormone ( crh ) genes were increased in a concentration dependent manner, respectively. The expression level of genes involved in thyroid development ( nkx2 . 1 and pax8 ) and thyroid synthesis (sodium/iodide symporter, nis , thyroglobulin, tg ) were also measured. The transcripts of nkx2 . 1 and tg were significantly increased after DEHP exposure, while those of nis and pax8 had no significant change. Down-regulation of uridinediphosphate-glucuronosyl-transferase ( ugt1ab) and up-regulation of thyronine deiodinase ( dio2) might change the THs levels. In addition, the transcript of transthyretin ( ttr ) was up-regulated, while the mRNA levels of thyroid hormone receptors ( trα and trβ ) remained unchanged. All the results demonstrated that exposure to DEHP altered the whole-body thyroid hormones in the zebrafish larvae and changed the expression profiling of key genes related to HPT axis, proving that DEHP induced the thyroid endocrine toxicity and potentially affected the synthesis, regulation and action of thyroid hormones.
研究领域:
环境科学
·
毒理学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yue-ming Hu,Su-zhen Lu,Ya-si Li,Hui Wang,Yan Shi,Lu Zhang,Zong-cai Tu
The protective effect of antioxidant peptides from grass carp scale gelatin on hydrogen peroxide (H 2 O 2 ) - mediated oxidative injured HepG2 cells was investigated, and the protective mechanism as well as peptide structure were studied. Pretreated with grass carp scale gelatin hydrolysates (GSGH) for 24 h significantly increased the survival rates and decreased the apoptosis rates of H 2 O 2 - mediated oxidative injured HepG2 cells. The increase in SOD, CAT and GPX activities, reduce in ROS level and MDA content, and weaken in damage on cell membrane and DNA could be responsible for the protective effect of GSGH on H 2 O 2 -mediated oxidative injured HepG2 cells. Peptide sequences of GSGH were analyzed by LC-ESI-Q-Orbitrap-MS/MS, and results showed that most of them were low molecular weight peptide at 358–986 Da. Synergistic effect existed among antioxidant peptides and contributed to the strong antioxidant activities of GSGH.
研究领域:
生物化学
·
细胞生物学
·
食品科学
✓ 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）