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Tentative Exploration of the 3d Printing Performance of the Mixed Inks with Egg White Proteins and Mycoprotein Fibrous To Improve the quality of Mycoprotein Alternatives

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SSRN 2024年

作者： Muhedaner, Mukadaisi Song, Ziqing Chen, Chengpu Isaiah Henry, Ibeogu Zhou, Guanghong Ye, Keping State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovation Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University China

Mycoprotein (MYC) has unique mycelial properties that make it suitable for mimicking meat fibers. However, the irregular structure of mycelium creates challenges in achieving fiber alignment in meat alternatives. This study explored 3D printing technology to align MYC fibers by formulating inks with various proportions of egg white proteins (EWP) (4%, 5%, 6%, 7%) and assessing their printing performance. Results showed that extrusion-based 3D printing enabled MYC fiber alignment. The addition of EWP resulted in a nonlinear viscoelastic state in the mixed ink, increased intra-ring strains to restrict the mobility of the moisture, likely due to hydrogen bonding between mycelial and EWP. Post-printing, the MYC-EWP matrix formed a more ordered mycelial structure. After heating, the 6% EWP formulation exhibited improved water retention, hardness, chewiness, and other textural properties, making it comparable to beef. This study highlights the potential of 3D printing technology to enhance fiber formation in MYC-based meat alternatives. © 2024, The Authors. All rights reserved.

关键词： Hydrogen bonds

Evaluation of Ultrasound-Assisted Process as an Approach for Improving the Overall quality of Unsmoked Bacon

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SSRN 2023年

作者： Zhang, Jian Zhang, Wangang Ma, Chao Cai, Jiaming Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MOA Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China

Our previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked bacon during processing, the following indicators were determined including salt and water content, pH, shear force, color, water distribution, texture and myofibril microstructure. Results manifest that ultrasonic pretreatment could significantly improve the salt and water content, pH and redness of unsmoked bacon. The water retention capacity was obviously enhanced by ultrasonic pretreatment proved by increased immobile water and decreased free water. Meanwhile, the shear force, the hardness and the chewiness were notably ameliorated after ultrasonic pretreatment, suggesting a better tenderness verified by the observation results of transmission electron microscope. However, no significant differences were found on the brightness, yellowness, springiness, cohesiveness and resilience of unsmoked bacon after ultrasonic pretreatment. Consequently, ultrasound could be considered as a potential tool for the overall-quality improvement of unsmoked bacon. © 2023, The Authors. All rights reserved.

关键词： Ultrasonics

Protective mechanism of quercetin compounds against acrylamide-induced hepatotoxicity

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Food Science and Human Wellness 2024年第1期13卷 225-240页

作者： Linzi Li Xueying Lei Lin Chen Ya Ma Jun Luo Xuebo Liu Xinglian Xu Guanghong Zhou Xianchao Feng College of Food Science and Engineering Northwest A&F UniversityYangling 712100China College of Animal Science and Technology Northwest A&F UniversityYangling 712100China Synergetic Innovation Center of Food Safety and Nutrition Key Laboratory of Meat Processing and Quality ControlMinistry of EducationCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

Quercetin compounds have antioxidant,anti-inflammatory and anticancer pharmacological *** exposure to acrylamide(AA)can cause liver injury and endanger human ***,whether quercetin compounds can attenuate AA-induced liver injury and the specific mechanism are not ***,we studied the mechanism and structure-activity relationship of quercetin compounds in reducing AA-induced hepatotoxicity in vivo and in *** vivo studies found that quercetin-like compounds protect against AAinduced liver injury by reducing oxidative stress levels,activating the Akt/m TOR signaling pathway to attenuate autophagy,and improving mitochondrial apoptosis and endoplasmic reticulum stress-mediated *** vitro studies found that quercetin compounds protected Hep G2 cells from AA by attenuating the activation of AA-induced autophagy,lowering reactive oxygen species(ROS)levels by exerting antioxidant effects and thus attenuating oxidative stress,increasing mitochondrial membrane potential(MMP),and improving apoptosis-related proteins,thus attenuating AA-induced ***,the conformational differences between quercetin compounds correlated with their protective capacity against AA-induced hepatotoxicity,with quercetin showing the best protective capacity due to its strongest antioxidant *** conclusion,quercetin compounds can protect against AA-induced liver injury through multiple pathways of oxidative stress,autophagy and apoptosis,and their protective capacity correlates with antioxidant activity.

关键词： Quercetin compounds Acrylamide Protection mechanism Oxidative stress Antioxidant activity

Microbiota changes on the surface of pig carcasses during refrigerated transportation and marketing

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Food Materials Research 2021年第1期1卷 15-23页

作者： Juqing Wu Runxue Li Miao Zhang Kai Shan Xiaonan Jia Di Zhao Yingqun Nian Chunbao Li Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMARAJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095P.R.China

We investigated changes in the microbiota composition on the surface of pig carcasses during refrigerated transportation of different distances(200,300,400,500 km)and further transferring to the market *** samples were obtained by sterile swabs at the starting point,the end points of transportation and the market *** temperature of pig carcasses,temperature and air humidity in refrigerated vehicles were also *** air temperature and humidity in the refrigerated vehicles remained relatively constant during ***,the air temperature and carcass temperature at the end points of transportation were the highest for the 500 km group and the lowest for the 400 km group(P<0.05),while the air humidity was the highest for the 200 km group and the lowest for the 400 km group(P<0.05).Microbial colony counts showed a slight increase during transportation and differed among five sampling points on the surface of pork carcasses with the highest for the outside of the shoulder and the lowest for the inside of the belly(P<0.05).Microbiota composition changed greatly and Acinetobacter,Pseudomonas,Psychrobacter,Chryseobacterium,Staphylococcus,Brochothrix,Morexella,and Flavobacterium were the predominant *** was the most predominant during transportation.

关键词： humidity surface predominant

A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning

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Food Research International 2025年 212卷 116324页

作者： Yang, Liyuan Wu, Zhongyuan Zhu, Haozhe Ding, Shijie Zhou, Guanghong College of Food Science and Technology Nanjing Agricultural University National Center of Meat Quality and Safety Nanjing MOST Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MOA Nanjing210095 China Nanjing Joes Future Food Technology Co. Ltd. Jiangsu Province Nanjing211225 China

Fat plays a very important role in the quality of meat and meat products. Cell culture based adipocyte differentiation is a crucial step in the production of cell-cultured meat, traditionally relying on quantitative assessments through fluorescence staining image analysis or molecular biology experiments. However, these methods are time-consuming, labor-intensive, and easily influenced by the observer's perception. Therefore, we require a faster, more intuitive, and accurate evaluation technique. By combining high-throughput technology with deep learning, we analyzed bright-field images captured during the porcine suspended adipocyte differentiation process. Based on our existing cell differentiation protocols, we rapidly collected high-throughput bright-field images and developed a deep learning model to assess the adipogenic differentiation degree in these images. Through the mutual validation of single-shake and multi-shake bottles, the model achieved good results (RMSE = 5.90, R2 = 0.8321). It can determine the degree of adipogenic differentiation of a sample by inoculating 12 wells in a 96-well plate, allowing for accurate discrimination between samples with different levels of differentiation. This method has enabled us to establish an application that integrates high-throughput screening and deep learning, and has assisted us in identifying the potential adipogenic differentiation-promoting capability of arachidonic acid (100 μM) in the rapid screening of edible fatty acids and proteins © 2025 Elsevier Ltd

关键词： Animal cell culture

Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation: Insight from peptide release

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Food Science and Human Wellness 2024年

作者： Yantao Yin Yongcun Lu Naiyong Xiao Shucheng Liu Wangang Zhang College of Food Science and Technology， Guangdong Ocean University， Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety， Guangdong Provincial Engineering Laboratory for Marine Biological Products， Guangdong Provincial Engineering Technology Research Center of Seafood Key Laboratory of Meat Processing and Quality Control， College of Food Science and Technology， Nanjing Agricultural University

This study investigated the protective effect of ferulic acid (FA) on the digestibility of oxidized beef myofibrillar protein (MP). MP were treated with varying concentrations of FA (20， 40， and 80 μmol/g protein) and then exposed to oxidation. The results showed that FA inhibited carbonyl in a dose-dependent manner (P < 0.05). Fluorescence spectroscopy and molecular docking studies revealed FA was bonded to MP via hydrophobic interactions and hydrogen bonds. SDS-PAGE and TEM analysis indicated that FA mitigated the aggregation of oxidized MP. Peptidomic analysis showed FA protected 34.24% peptides recover from oxidation loss， and theses recovered peptide were mainly distributed in hydrophobic regions and lysine sites. In vitro digestion showed FA remarkably improved digestibility of oxidized MP (P < 0.05)， with 80 μmol/g protein FA mitigating 67.85% loss in digestibility. Overall， FA effectively preserved the release of peptides by inhibiting hydrophobic aggregation and oxidation of lysine residues， thereby alleviating the decrease in digestibility of oxidized MP.

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The Ph Alteration in Simulated processing Affects Myoglobin Digestibility by Changing Hydrophilicity of the Protein

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SSRN 2024年

作者： Liu, Hui Li, Qian Shan, Kai Zhao, Di Zhang, Miao Li, Chunbao State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovation Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Key Laboratory of Agro-Product Quality and Safety Institute of Quality Standard & Testing Technology for Agro-Products Chinese Academy of Agricultural Sciences Beijing100081 China

meat processing may cause a wide range of pH, which affects the protein digestibility. This study was designed to explore the relationship between structural changes and digestion of myoglobin. A solution of myoglobin was adjusted to different pH, and spectral technology and molecular dynamics simulation were used to measure the physicochemical properties of the protein following in vitro digestion. At low pH, myoglobin was more hydrophobic and bound more easily to proteases. Myoglobin at low pH had a more flexible structure with increased solvent accessible surface areas of hydrophobic amino acids and a reduction in the hydrogen bond interaction between myoglobin and hydrophobic amino acids, which resulted in higher digestibility. The findings provide a new approach to improve the digestibility of myoglobin in gastrointestinal tract. © 2024, The Authors. All rights reserved.

关键词： Hydrophobicity

Modulating the Properties of Myofibrillar Proteins-Stabilized High Internal Phase Emulsions Using Chitosan for Enhanced 3d-Printed Foods

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SSRN 2023年

作者： Zhang, Feiyu Wang, Peng Huang, Mingyuan Xu, Xinglian State Key Laboratory of Meat Quality Control and Cultured Meat Development National Center of Meat Quality and Safety Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China

The 3D printability of myofibrillar proteins (MP)-based high internal phase emulsions (HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations (0-1.5 wt. %) on the physicochemical properties, microstructure, rheological properties, and stability of MP-based HIPEs. Results showed that the interaction between MP and CS efficiently modulated the formation of HIPEs by modifying interfacial tension and network structure. Addition of CS (≤0.9 wt. %, especially at 0.6 wt. %) acted as a spatial barrier and exerted robust electrostatic repulsion, enhancing the interfacial adsorption capacity of MP and filling the inter-droplet network structure, causing smaller droplet size and higher zeta potential, thereby improving the stability of HIPEs during freeze-thaw, centrifugation, and heat treatment. The rheological analysis further demonstrated that the low energy storage modulus (G’, 330.7 Pa) of MP-based HIPEs exhibited sagging and deformation during the self-supporting phase. However, the addition of CS (0.6 wt.%) significantly increased the G’ (1034 Pa) of MP-based HIPEs. Conversely, increasing viscosity and spatial resistance attributed to CS (>0.9 wt. %) noticeably caused larger droplet sizes, thereby diminishing the printability of MP-based HIPEs. Summarily, these findings provide a promising strategy for developing high-performance and consumer-satisfaction 3D printing inks using MP-stabilized HIPEs. © 2023, The Authors. All rights reserved.

关键词： Chitosan

From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate

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FOOD CHEMISTRY 2025年第Pt 1期465卷 141972页

作者： Xu, Ruilin Ding, Rui Zheng, Xuankai Shao, Junhua Xu, Xinglian Zhao, Xue Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Coll Food Sci & TechnolQuality & Safety Control Minist Educ ChinaKey Lab Meat Proc & Qual Control Nanjing 210095 Peoples R China Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Qu 1 Weigang Nanjing 210095 Jiangsu Peoples R China Nanjing Agr Univ Coll Food Sci & Technol 1 Weigang Nanjing 210095 Jiangsu Peoples R China Nanjing Agr Univ 1 Weigang Nanjing 210095 Jiangsu Peoples R China Shenyang Agr Univ Coll Food Sci Shenyang 110866 Liaoning Peoples R China

Exudate is the liquid released from meat during storage or processing. This study investigated the influence of exudate removal on the quality of pressed and freeze-thawed chicken meat during 36 h storage, focusing on exudate metabolites. Incorporating exudate increased lipid oxidation but only slightly affected TVB-N values in pressed and defrozen samples. This may be due to the high concentration of phospholipids and their derivatives in the exudate, which are prone to oxidation. For pressed samples, adding exudate raised total bacterial count (from 5.88 to 6.13 log cfu/g) and pH (from 6.14 to 6.17) at 36 h storage point, but no significant changes were observed in defrozen samples. While exudate removal had little effect on cooking loss and texture of cooked meat, it improved the meat's ability to maintain its structure and flavor during storage. These findings suggest removing exudate chicken meat processing can improve its quality and shelf life.

关键词： Chicken exudate meat quality Metabolomics profiling Sensory properties