Article
Food Science & Technology
Bo Wang, Fangfei Li, Nan Pan, Baohua Kong, Xiufang Xia
Summary: The study showed that ice structuring protein (ISP) significantly inhibits the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw cycles, including improvements in hardness and springiness, reduction in thawing loss, inhibition of moisture migration, and protection of microstructure. Additionally, ISP also helps in lowering levels of harmful substances in the patties, indicating its potential benefits in meat products.
Article
Food Science & Technology
Nan Pan, Yifan Hu, Ying Li, Yanming Ren, Baohua Kong, Xiufang Xia
Summary: The thermal stability and structure of myofibrillar protein in pork patties changed with increasing freeze-thaw cycles, with higher fat content leading to more significant alterations.
Article
Food Science & Technology
Huiyun Zhang, Xinling Li, Huaibin Kang, Xinyan Peng
Summary: This study investigated the potential of chitosan nanoparticles in improving the quality stability of pork patties under freeze-thaw cycles. The results showed that chitosan nanoparticles could inhibit lipid and protein oxidation, improve the textural properties and water holding capacity of the patties.
Article
Food Science & Technology
Nan Pan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, Fangfei Li
Summary: In this study, it was found that protein denaturation and aggregation caused by multiple freeze-thaw cycles and fat levels altered the distribution of surface chemical groups and particle sizes of protein, thereby affecting the emulsifying properties.
Article
Food Science & Technology
Ying Lv, Jing Xie
Summary: The study revealed that multiple freeze-thaw cycles can lead to microstructural disruption, protein oxidation, and deteriorate the textural properties of cuttlefish flesh. This process affects the structure and texture of cuttlefish myofibril protein, leading to protein aggregation and degradation.
Article
Food Science & Technology
Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, Xinyan Peng
Summary: Whey protein hydrolysate (WPH) has shown breakthrough in inhibiting oxidative deterioration and improving meat product quality. The study revealed that fraction I (FI) from WPH could stabilize the structure of myofibrillar proteins (MP) and effectively inhibit protein oxidation, preserving the functional properties of MP.
Article
Environmental Sciences
Shijia Wang, Yafen Guo, Xiaoyang Cui
Summary: Both nitrogen deposition and soil freeze-thaw cycles have significant effects on greenhouse gas emissions in temperate forest ecosystems, with nitrogen addition leading to increased N2O and CO2 emissions and inhibition of CH4 uptake. Soil respiration rate is significantly increased with medium sodium nitrate addition, and high levels of nitrogen addition inhibit CH4 uptake. Considerations of dissolved organic carbon, microbial biomass carbon and nitrogen, and inorganic nitrogen in soil are important for predicting future feedback effects of greenhouse gas emissions on climate change.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wu Wang, Hui Zhou, Baocai Xu
Summary: This study found that porcine hemin significantly improved the appearance of pork chops and increased their overall acceptability. The color stability of hemin-colored pork chops was the best among the three supplements during repeated freeze-thaw cycles.
Article
Food Science & Technology
Fuyu Chu, Yi Lin, Yiqun Huang, Lihong Niu, Keqiang Lai
Summary: The study investigated the effects of freeze-thaw cycles and subsequent heating on protein degradation, oxidation, and advanced glycation end-products (AGEs) in ground pork supplemented with sucrose. Results showed that an increase in freeze-thaw cycles promoted protein degradation and oxidation. The addition of sucrose further enhanced the production of TCA-soluble peptides, Schiff bases, and CEL, leading to higher levels of these compounds in the ground pork compared to the blank groups. Subsequent heating resulted in an increase in Schiff bases and a decrease in GO and MGO, while CML and CEL levels increased.
Article
Chemistry, Applied
Rui Li, Mengyan Guo, E. Liao, Qi Wang, Lijuan Peng, Weiping Jin, Haibin Wang
Summary: Repeated freeze-thaw is a major cause of quality deterioration in frozen meat products. Moderate marination can slow down the deterioration of protein and pork quality, but freeze-thaw cycles should be limited to within 4 times.
Article
Food Science & Technology
Xinyan Peng, Chunyun Liu, Baishuai Wang, Lingru Kong, Rongxin Wen, Huiyun Zhang, Xiaobo Yu, Yun Bai, Aera Jang
Summary: This study assessed the hygroscopic properties, water migration properties, and micromorphology of native whey protein (NWP) and whey protein hydrolysate (WPH) under different relative humidity (RH) conditions. The effects of NWP and WPH on water retention in pork patties during freeze-thaw (F-T) cycles were also evaluated. The results showed that WPH exhibited stronger moisture absorption and moisturizing abilities compared to NWP, and it effectively improved water retention and reduced protein degradation and microstructural damage in pork patties during F-T cycles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Benjamin P. Kellman, Hratch M. Baghdassarian, Tiziano Pramparo, Isaac Shamie, Vahid Gazestani, Arjana Begzati, Shangzhong Li, Srinivasa Nalabolu, Sarah Murray, Linda Lopez, Karen Pierce, Eric Courchesne, Nathan E. Lewis
Summary: This study quantified the impact of repeated freeze-thaw cycles on the reliability of RNA-Seq and found that freeze-thaw cycles can significantly affect the experimental results, especially the reproducibility of differential expression. This highlights the importance of considering the impact of freeze-thaw cycles during experimental design and data analysis in RNA sequencing.
Article
Construction & Building Technology
Qi Liu, Ze Zhang, Shengrong Zhang, Xianglong Li, Haichao Long, Xiangxi Meng, Andrey Melnikov, Leonid Gagarin
Summary: This study simulates the effects of freeze-thaw weathering on sand and gravel materials through cycling tests. The study finds that the equivalent diameter and fractal dimension show a strong correlation with long-term strength, while roundness, aspect ratio, and ellipticity show weak correlation. Hence, improving the morphological characteristics of sand and gravel materials can enhance their resistance to freeze-thaw damage in engineering applications.
CASE STUDIES IN CONSTRUCTION MATERIALS
(2023)
Article
Food Science & Technology
Lixin Chang, Ying Li, Xue Bai, Xiufang Xia, Weidong Xu
Summary: The properties of chitosan ice coating and its inhibitory effect on the quality deterioration of quick-frozen fish balls during repeated freeze-thaw cycles were studied. Increase in chitosan concentration led to higher viscosity and ice coating rate, while lower water vapor permeability, water solubility, and transmittance. 1.5% chitosan was found to be the optimal coating for freeze-thaw quick-frozen fish balls. Total volatile base nitrogen (TVB-N) values, frost production, and free water content increased significantly with an increase in freeze-thaw cycles, while whiteness values, textural properties, and water-holding capacity (WHC) decreased. The chitosan ice coating effectively reduced water loss, ice crystallization and recrystallization, and pores of the samples, thereby inhibiting the quality deterioration.
Article
Soil Science
Ekrem Lutfi Aksakal, Ilker Angin, Serdar Sari
Summary: This study examines the impact of diatomite applications on soil consistency limits under freeze-thaw cycles. Results show that diatomite can effectively increase certain parameters and protect soil against the negative effects of freeze-thaw cycles.
SOIL & TILLAGE RESEARCH
(2021)
Article
Food Science & Technology
Chunhui Dong, Bo Wang, Fangfei Li, Qiang Zhong, Xiufang Xia, Baohua Kong
Article
Food Science & Technology
Chunhui Dong, Xin Du, Qiang Zhong, Jingjie Wang, Yingying Hu, Baohua Kong, Xiufang Xia
Summary: The study evaluated the effect of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens. Strains like Staphylococcus epidermidis, Lactobacillus sakei, and Lactobacillus curvatus exhibited high tyramine degradation rates and inhibited the growth of pathogens and tyramine production. These strains could be used in downstream research for fermenting Harbin dry sausage and controlling tyramine production.
Article
Food Science & Technology
Xin Du, Haijing Li, Chunhui Dong, Yanming Ren, Nan Pan, Baohua Kong, Hongyu Liu, Xiufang Xia
Summary: Ice structuring protein (ISP) can inhibit the extension of ice crystals during freezing processes, protecting muscle fibers and improving the stability of myofibrillar protein (MP) structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Chunhui Dong, Shuo Shi, Nan Pan, Xin Du, Haijing Li, Xiufang Xia
Summary: Two tyramine-degrading strains, Lactobacillus sakei and Staphylococcus epidermidis, were inoculated in Harbin dry sausage to reduce tyramine accumulation. The results showed that L. sakei could significantly reduce the pH and aw of the sausage while promoting protein degradation. However, it also resulted in an increase in tyramine content in the early fermentation stage.
Article
Chemistry, Applied
Chunhui Dong, Jing Zhao, Li Wang, Jiang Jiang
Summary: This study investigated the effects of two pea protein isolates modified by ultrasonication or pH adjustment on the gelling and rheological properties of myofibrillar protein gels. The results showed that the modified protein isolates, especially the pH-adjusted ones, exhibited good performance through transglutaminase cross-linking. In addition, the hardness and water holding capacity of the composite gels containing MP and pH-adjusted protein isolates were comparable to those of MP gels containing a higher concentration of SPP. Therefore, the modified protein isolates in collaboration with transglutaminase can improve the gel properties and reduce the addition of sodium pyrophosphate.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.