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Food Science and Human Wellness 2024年

作者： Yu Honghong Zhu Shiyi Lu Shiling Lab. of Meat Processing and Quality Control， College of Food Science， Shihezi University

This study investigated the effects of cinnamaldehyde on putrescine production by Obesumbacterium proteus in pure cultures and Xinjiang sausage. Scanning electron microscopy (SEM) was used to analyze the cell morphology of the test bacteria， and reverse transcription real-time fluorescence quantitative polymerase chain reaction (RT-qPCR) was employed to analyze the gene expression of arginine decarboxylase and ornithine decarboxylase of the test bacteria at different cinnamaldehyde concentrations. Single-molecule real-time sequencing (SMRT) was utilized to identify the species composition of the sausage. Moreover， relevant parameters such as putrescine accumulation and microbial growth were evaluated. The results indicated that cinnamaldehyde inhibited the growth of O. proteus by leaking its contents and changing membrane permeability， and significantly reducing putrescine accumulation by inhibiting the expression of arginine decarboxylase (adiA) and ornithine decarboxylase (speF) genes. The cinnamaldehyde concentration revealed an inverse relationship between gene expression and putrescine accumulation. Besides， cinnamaldehyde significantly reduced the abundance of harmful bacteria (Enterobacteria and Pseudomonas)， alleviate putrescine content and stimulate the release of amino acids in the sausage. Therefore， adding cinnamaldehyde is an effective method to inhibit putrescine accumulation and reduce the growth of spoilage microorganisms in the sausage.

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Intestinal Microbiota Community Composition of Four Xinjiang Sheep Breeds and its Correlation with Lipid Metabolism and Volatility Compounds

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SSRN 2024年

作者： Zhang, Jian Ren, Xiaopu Hao, Yuejing Xing, Lujuan Zhang, Wangang Wang, Zixu College of Food Science and Technology Nanjing Agriculture University Nanjing210095 China State Key Laboratory of Meat Quality Control and Cultured Meat Development MOE Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control Nanjing210095 China Huangshan University Huangshan245041 China Key Lab of Meat Processing and Quality Control

This study investigated the community composition of intestinal microbiota and its relationship with lipid metabolism enzymes or volatile flavor compounds (VOCs) in four breeds of Xinjiang sheep. The dominant phyla in sheep were Bacteroidetes, Firmicutes, and Actinobacteria. The Hetian sheep (HT) had the highest number of OTUs (2566) and showed abundance diversity of microbiota. Data on lipid metabolism enzymes, short-chain fatty acids (SCFAs), and VOCs were collected for correlation analysis. The HT and Hetian white sheep had higher lipid metabolism enzymes activity and more types of VOCs while the Tan sheep was dominant in total contents of SCFAs and VOCs. Correlation analysis indicated that Anaerovorax, Turicibacter, Clostridium_sensu_stricto, and Lachnospiracca_incertae_sedis were significantly correlated with lipid metabolism enzymes activity, and Romboutsia, Clostridium_XI were significantly correlated with SCFAs. The above genera were significantly correlated with VOCs. We hoped to explain the relationship between mutton flavor and intestinal microbiota, which could improve meat qualities. © 2024, The Authors. All rights reserved.

关键词： Fatty acids

Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH

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LWT 2025年 225卷

作者： Chai, Jiale Li, Yali Guan, Siqing Xu, Xinglian Zhao, Xue State Key Lab of Meat Quality Control and Cultured Meat Development Ministry of Science and Technology Key Laboratory of Meat Processing Ministry of Agriculture College of Food Science and Technology Nanjing Agricultural University Jiangsu Nanjing210095 China

Emulsions rich in unsaturated fatty acids are susceptible to oxidation under environmental stress. Glycation has been regarded as an effective strategy to improve oxidative stability of emulsions. This study investigated the pH-dependent antioxidant mechanisms of protein-glucose conjugates in myofibrillar protein (MP) emulsions during storage. Results showed that the glycated MP exhibited greater radical scavenging activity (DPPH: 7.88 %–32.08 %, ABTS: 16.37 %–50.91 %) over a wide pH range (3.0–11.0). The interfacial protein adsorption of glycated MP is increased to 97.22 % (pH 11.0) from 50.10 % (pH 3.0), thereby providing a thicker layer of oxidized protection under alkaline conditions. Protein oxidation analysis revealed that glycation inhibited the production of carbonyl compounds (only 43.21 % increase) and oxidation of sulfhydryl groups (only 18.51 % decrease). Meanwhile, fewer lipid oxidation products were detected in the glycated MP emulsion with the lowest POV and TBARS values. These findings confirm that glycated MP improved emulsion stability mainly by reducing protein/lipid oxidation of emulsions during storage. Meanwhile, the influence of pH on the oxidative stability of MP emulsions is achieved by altering the free radical scavenging activity and the interfacial adsorption capacity. Overall, glycated MP shows potential applications in developing stable emulsified meat products. © 2025

关键词： Glycosylation

Development of tryptophan-modified chitosan-based nanorelease system: Universal encapsulation and targeted delivery of hydrophilic and hydrophobic bioactive compounds

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Food and Bioproducts processing 2025年 152卷 43-53页

作者： Wang, Ziye Yang, Zeyao Wang, Xinyu Xing, Lujuan Chen, Jiahui Cao, Songmin School of Food Science and Engineering Ningxia University Yinchuan750021 China Key Lab of Meat Processing and Quality Control MOE College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Institute of Agricultural Products Processing Jiangsu Academy of Agricultural Sciences Nanjing210014 China

This study successfully constructed an amphiphilic universal nanodelivery system (Trp-CS-PC) by modifying chitosan (CS) with hydrophobic L-Trp and dynamically self-assembling it with pectin (PC). This system achieved efficient and universal encapsulation of hydrophilic bovine collagen peptides (BCP) and hydrophobic curcumin (CUR) (encapsulation efficiency: BCP, 92.2 ± 3.1 %;CUR, 73.4 ± 4.5 %). Mechanistic studies indicate that the hydrophilic backbone in Trp-CS-PC fixes BCP through hydrogen bonding networks, while the hydrophobic microdomain stabilizes CUR through π-π stacking interactions. Trp-CS and PC formed a core-shell structure via pH-responsive ionic crosslinking, which maintained a tight network in the gastric environment, significantly reducing the release rates of BCP and CUR in gastric fluid (BCP: 18.23 ± 1.05 %;CUR: 36.56 ± 2.17 %). Trp modification significantly improved the solubility (5.95 ± 0.38 mg/mL) and mucosal adhesion of CS, making this delivery system possess excellent storage stability (size variation © 2025

关键词： Crosslinking

Investigating the Impact of Lipid Oxidation on the Duck Odorous Smell During Storage and Reheating Based on Lipidomics

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SSRN 2024年

作者： Zhao, Gaiming Zhang, Ying Zhang, Jiali Wang, Sen Wang, Ke Xu, Long Zhang, Qiuhui Zhu, Chaozhi Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China

To investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90℃ processed, and reheated cooked duck meat stored at 4±1℃ for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. In the key differential lipid molecules, fatty acid chains were mainly composed of arachidonic acid (C20:4), oleic acid (C18:1) and linoleic acid (C18:2), which are key precursor fatty acids for the characteristic odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation. © 2024, The Authors. All rights reserved.

关键词： Oxidation

Influence of Heating Temperatures and Storage on the Odorous Smell of Duck meat and Identification of Characteristic Odorous Smell Compounds

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SSRN 2023年

作者： Zhao, Gaiming Zhang, Jiali Wang, Sen Yu, Xiaoling Zhang, Qiuhui Zhu, Chaozhi Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China

To clarify the characteristic odorous smell compounds of the duck meat, especially reheating after storage, the duck breast cooked at three temperatures (90℃, 100℃, 105℃) and reheated after storing for 7 days were studied. The results, obtained through electronic nose analysis and sensory evaluation, revealed a significant increase (p © 2023, The Authors. All rights reserved.

关键词： Electronic nose

Microbial Insights: Exploring Community Diversity and Contamination Risks in Pork meatball Production in Eastern China

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SSRN 2024年

作者： Lai, Honggang Liu, Minjun Zhou, Chi Liu, Yang Ren, Fangzhe Chen, Xia Xu, Mingshu Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China for Agrifood Safety and Quality China

Chinese pork meatballs are widely consumed, yet microbial contamination poses significant risks to food safety and public health. This study investigates the sources and dynamics of contamination throughout the production process, from raw material to final product. We analyzed nine pork and 46 environmental samples from a central kitchen in eastern China for bacterial contamination and community composition using culture methods and 16S rRNA sequencing. Our results revealed a significant reduction in bacterial counts on meat materials from thawing to cooking (P © 2024, The Authors. All rights reserved.

关键词： Thawing

Microbiological Safety Assessment of Haccp-Certified Kitchens in Hotels and Restaurants: A Study in Eastern China

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SSRN 2023年

作者： Lai, Honggang Liu, Minjun Tang, Yuanyue Ren, Fangzhe Xu, Mingshu Guo, Changbin Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China Yangzhou Chengju Agricultural Products Processing Co. Ltd. China for Agrifood Safety and Quality

The Hazard Analysis and Critical control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meals preparation and subsequent handling in selected HACCP-certified dine-in hotels and restaurants in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards,, as Escherichia coli and Campylobacter were not detected in any of the cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in only 7.1% of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidelines concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27.27% and 30%, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced oversight of hygiene practices and process controls in all HACCP-certified facilities engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments. © 2023, The Authors. All rights reserved.

关键词： Food safety

Effect of Nacl on the Structure and Digestive Properties of Heat-Induced Myofibrillar Protein

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SSRN 2024年

作者： Zhu, Chaozhi Zhang, Mengjie Chen, Hua Zhang, Qiuhui Wang, Ke Li, Fuqiang Gu, Yue Zhao, Gaiming Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China National Beef Cattle and Yak Industry Technology System Lianyuan Comprehensive Test Station Lianyuan417100 China National Beef Cattle and Yak Industry Technology System Baicheng Test Station Baicheng137099 China

During meat processing, the quality of food and the structure of meat protein is affected by different processing technologies and the addition of raw and auxiliary materials. Different meat products are treated with varying processing temperatures and NaCl content, changing the protein molecular structure and eventually affecting bioavailab.lity. This study aimed to determine the impact of heating temperature (40–115℃) and NaCl concentration (0–0.8 M) on the oxidation, structure, and digestibility of beef myofibrillar proteins. The results revealed that high temperatures and NaCl concentration of 0.4~0.8 M caused the salting-out effect, leading to a decrease in solubility. The oxidative denaturation of proteins caused protein aggregation. Consequently, the specific recognition sites of the digestive enzymes sites were buried, reducing the digestibility of the protein. The findings of this study revealed that heating beef myofibrillar protein at 85℃ in the presence of 0.4 M NaCl substantially improved its digestibility. © 2024, The Authors. All rights reserved.

关键词： Sodium chloride

Corrigendum to "Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging" [Ultrason. Sonochem. 111 (2024) 107134]

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Ultrasonics sonochemistry 2025年 114卷 107225页

作者： Lei Liu Fengnan Niu Yating Xiong Peng Wang Xiaoyu Lyu Zongyun Yang Key Lab of Meat Processing and Quality Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 PR China Food Science College Tibet Agriculture & Animal Husbandry University The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources Nyingchi Tibet 860000 PR China. Department of Pathology Nanjing Drum Tower Hospital The Affiliated Hospital of Nanjing University Medical School Nanjing Jiangsu 210008 PR China. Key Lab of Meat Processing and Quality Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 PR China. Key Lab of Meat Processing and Quality Control Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 PR China. Electronic address: wpeng@***. Geriatric Nutrition Professional Committee of Gerontology Society in Jiangsu Nanjing Jiangsu 210018 PR China.