Article
Chemistry, Applied
Yali Shi, Peiyu Wei, Qiuge Shi, Jun Cao, Kexue Zhu, Zhongyuan Liu, Dayong Zhou, Xuanri Shen, Chuan Li
Summary: The study revealed that the quality of tilapia muscle varies in different parts during partial freezing. The belly muscle group was found to be the most susceptible to oxidation and deterioration. Additionally, analysis of micromolecular metabolites in tilapia fillets identified significant differences among the three parts, which may contribute to the deterioration of the fillet's quality.
Article
Food Science & Technology
Chencheng Liu, Jiamei Wan, Yuanyuan Wang, Gu Chen
Summary: This study investigated the effects of different cold plasma treatment conditions on the lipid oxidation kinetics of tilapia fillets. The results showed that increasing the voltage and prolonging the treatment time of cold plasma could enhance the oxidation of lipids in the fillets. The analysis also revealed that the primary lipid oxidation of tilapia was more sensitive to the treatment conditions of cold plasma compared to secondary oxidation.
Article
Food Science & Technology
Jookyeong Lee, Changguk Boo, Seong-jun Hong, Eui-Cheol Shin
Summary: This study found that chemical parameters of soybean and canola oils increased with repeated frying, with canola oil being more stable and of better quality. The volatile component ethyl butyrate showed strong positive correlations with sourness, umami, and sweetness, while umami had strong positive correlations with sourness and saltiness.
Article
Chemistry, Applied
Zhi-Yong Zhang, Samwel M. Limbu, Si-Han Zhao, Li-Qiao Chen, Yuan Luo, Mei-Ling Zhang, Fang Qiao, Zhen-Yu Du
Summary: The wide use of high-fat diet negatively affects flesh quality in farmed fish. However, the addition of L-carnitine can alleviate these negative effects.
Article
Chemistry, Applied
Hao-Yu Xu, Xiao-Wei Chen, Jun Li, Yan-Lan Bi
Summary: The sensory quality deterioration of chicken seasoning was evaluated using physicochemical properties, GC-MS, and descriptive sensory analysis. The increase in peroxide value (POV) and total oxidation value (TOTOX) indicated the dominant role of lipid oxidation in the sensory quality deterioration. The decreasing linoleic acid and contradictory increase in volatile aldehydes (specifically hexanal) were found to be characteristic indicators of oxidation. PLSR results confirmed the correlation between aldehyde evolution and sensory quality deterioration, suggesting POV, TOTOX, and hexanal as valuable indicators for evaluating the sensory quality deterioration.
Article
Chemistry, Applied
Peiyu Wei, Kexue Zhu, Jun Cao, Yue Dong, Mengzhe Li, Xuanri Shen, Zhenhua Duan, Chuan Li
Summary: The study demonstrated that polyphenol treatment can effectively inhibit the texture deterioration of tilapia fillets during partial freezing, extend their shelf life, and protect the fillets texture by maintaining protein conformation.
Article
Food Science & Technology
Jiamei Wang, Tengfei Fu, Yuanyuan Wang, Jianhao Zhang
Summary: This study investigated the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets. The results showed that the number of Salmonella enteritis and Listeria monocytogenes on the fillet surfaces decreased gradually with the extension of treatment time. Certain quality indicators, such as a* value and immobile water content, decreased significantly, while free water content increased significantly. However, no significant changes were observed in other indicators such as pH, b* value, elasticity, chewiness, thiol value, and TVB-N value.
Article
Food Science & Technology
R. P. Deepitha, K. A. Martin Xavier, Porayil Layana, Binaya Bhusan Nayak, Amjad Khansaheb Balange
Summary: The study found that seaweed extract rich in phenolic substances can reduce myoglobin oxidation in pangasius fillet, which is positively correlated with redness values. Among the different treatments, the 2% aqueous seaweed extract showed a reduction in total volatile basic nitrogen, rancidity, total bacterial count, and sensory quality parameters, effectively extending the spoilage and discoloration of the fillet for up to 20 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Kunli Xu, Yuwen Yi, Jing Deng, Yuanhui Wang, Bo Zhao, Qianran Sun, Chenhui Gong, Zepeng Yang, Hailun Wan, Ruiyan He, Xinyu Wu, Bo Yao, Meichao Zhang, Yong Tang
Summary: A comparison study was conducted to investigate the freshness of rainbow trout fillets during their sale. The results showed that near-infrared spectroscopy (NIRS) and electronic nose (E-nose) techniques could be used as rapid and non-destructive screening tools for detecting the freshness of rainbow trout fillets.
Article
Chemistry, Applied
Xiangfei Hu, Qiannan Jiang, Hui Wang, Jinlin Li, Zongcai Tu
Summary: This study evaluated the changes in quality attributes, oxidation index, glycosylated hazardous products, and aroma characteristics of grass carp fillets during air-frying, roast-frying, and pan-frying. The levels of carbonyl protein and lipid oxidation products increased significantly with frying (in the order of air-frying > pan-frying > roast-frying), but decreased after 6 minutes. Frying resulted in increased levels of N epsilon-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF), with pan-frying showing the highest increment. Volatile compounds gradually increased in air-frying, but decreased after 6 minutes in roast-frying and pan-frying.
Article
Agriculture, Multidisciplinary
Fanghui Shao, Xiaoye Ma, Peiyu Wei, Jun Cao, Yanfu He, Aiguo Feng, Xiuping Dong, Dayong Zhou, Chuan Li
Summary: Polyphenol treatment has positive effects on the quality of tilapia fillets during partial freezing storage, effectively maintaining their freshness, color, and flavor. Among them, carnosic acid treatment is considered a potential method for preserving the freshness of fillets.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Lin Lu, Zhanqiang Hu, Xianqiao Hu, Dan Li, Shiyi Tian
Summary: Electronic tongue and electronic nose play important roles in food quality and safety. They are widely used in food production and have a high accuracy in predicting food quality. The combination of electronic tongue and electronic nose has better performance compared to using them separately.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Fisheries
Francine Oliveira Souza Duarte, Fernanda Gomes de Paula, Cristiano Sales Prado, Raphael Rodrigues dos Santos, Cintia Silva Minafra-Rezende, Clarice Gebara, Moacir Evandro Lage
Summary: The study evaluated the effects of fish oil supplementation on the fatty acid composition and nutritional quality of Nile tilapia fillets. It was found that fish oil supplementation increased the content of beneficial fatty acids and reduced the thrombogenic index in the fillets, making it a good option for commercial production.
Article
Chemistry, Applied
Hao Cheng, Jun Mei, Jing Xie
Summary: In this study, HS-SPME-GC-MS and metabolomic analysis were used to investigate the volatile compounds, differential metabolites, and metabolic pathways related to the odor deterioration of tilapia during cold storage. A total of 29 volatile compounds and 485 differential metabolites were detected. Three major metabolic pathways including linoleic acid metabolism, alanine, aspartate, glutamate metabolism, and nucleotide metabolism were obtained. This study contributes to revealing the metabolic mechanisms of odor deterioration in tilapia during cold storage and providing a theoretical reference for the regulation of flavor and quality.
Article
Food Science & Technology
Yajin Zhang, Shuang Li, Sulaiman Jin, Feng Li, Juming Tang, Yang Jiao
Summary: The study compared the effects of radio frequency (RF) tempering and water tempering on the quality of tilapia. Results showed that RF tempering resulted in more uniform temperature distribution, higher hardness, lower TBARS value, and better color retention compared to water tempering. Additionally, most texture indexes of the tempered tilapia fish did not show significant differences among all tempering conditions. RF tempering demonstrates great potential in the fish-tempering industry due to its fast, uniform, and controllable characteristics, as well as better retention of fish quality.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang
Summary: Low-salt meat with a salt content below 2% is becoming more popular due to its reduced health risks, but improving its quality presents technical challenges for the food industry. This meta-analysis of 21 studies examined measures to enhance the quality of low-salt meat products. The results showed that higher power ultrasound treatments and low-strength high-pressure processing were effective in increasing meat hardness and reducing cooking losses in low-salt meat.
FOOD QUALITY AND SAFETY
(2023)
Article
Food Science & Technology
Xueying Bai, Peng Wan, Jie Liu, Jingyu Yao, De-Wei Chen
Summary: The effects of frying temperature on carotenoids and capsaicinoids in chili oil were analyzed qualitatively and quantitatively using 1H NMR. Increasing frying temperature intensified the thermal degradation of carotenoids, with red carotenoids degrading more than yellow carotenoids. Capsanthin contents in chili oil after frying at 130, 150, 170, and 190 degrees C for 10 minutes were 40.3, 15.4, 9.6, and 6.2 mg/kg, respectively. The best frying temperature for carotenoid extraction was 130 degrees C, while capsaicinoids were more stable and had a higher extraction rate at 150-170 degrees C. This study has significant implications for the quality control of chili oil.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang, Zhongxiang Fang
Summary: Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or 10% tomato peel powder (TPP). Results showed that WTP incorporation improved the color, nutritional, and antioxidant properties of HMMAs, while TPP incorporation resulted in a soft texture and minimal improvements in color and nutrition. Therefore, WTP was found to be more suitable for improving the color and nutritional qualities of HMMAs compared to TPP.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yan Cao, Baofu Zhao, Yougui Li, Haiyan Gao, Qile Xia, Zhongxiang Fang
Summary: The co-pigmentation effect of phenolic acids on cyanidin-3-O-glucoside (C3G) and the mechanisms were investigated. Sinapic acid and ferulic acid had higher binding coefficient with C3G, reduced degradation rate constant, prolonged half-life, and significantly inhibited C3G hydration reaction.
Review
Chemistry, Applied
De-Wei Chen, Peng Wan, Jingyu Yao, Xiaoying Yang, Jie Liu
Summary: Egg yolk phospholipids (PLs) are a rich source of lipid-derived odorants, especially fatty note odorants, and have been successfully used in chicken meat and fried foods to enhance aroma. Phosphatidyl-choline (PC) is the most abundant class in egg yolk PLs and is more efficient than phosphatidylethanolamine in generating fatty note odorants. Therefore, egg yolk PLs can serve as an ideal precursor for fatty note odorants in chicken meat and fried foods.
Article
Food Science & Technology
Jie Wang, Tanzeela Nisar, Zhongxiang Fang, Guanru Huang, Rui Yang, Fu Wang, Li Zou, Zi-Chao Wang, Ying Lin
Summary: This study examined the composition and inhibitory effect of brown sugar polyphenols (BSPs) on the activities of two digestive enzymes. The analysis revealed that BSPs mainly consisted of hydroxybenzoic acids and hydroxycinnamic acids. Furthermore, the BSPs exhibited stronger inhibitory activities against the enzymes mainly through hydrogen bonding. These results suggest that BSPs could serve as natural inhibitors for these enzymes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Hafza Fasiha Zahid, Akhtar Ali, Alistair R. Legione, Chaminda Senaka Ranadheera, Zhongxiang Fang, Frank R. Dunshea, Said Ajlouni
Summary: This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. Results showed that the presence of MPP in yoghurt led to a decrease in pH, an increase in lactic acid bacteria (LAB) and Bifidobacteria counts, and an enhanced production of short chain fatty acids (SCFA). The phenolic profiles and microbial population also exhibited significant variations in the MPP fortified yoghurt.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Engineering, Chemical
Tianlin Feng, Min Zhang, Qiyong Jiang, Bhesh Bhandari, Jingjing Chen
Summary: This study successfully reduced the water loss of pickled red pepper products during storage by using gellan gum solution and magnetic field assisted freezing method, improving the product quality and nutritional value.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Jiangshan Qiao, Min Zhang, Zhongxiang Fang, Jian Fu
Summary: Freezing is a good method for preserving the quality of fresh fruits and vegetables, but it often leads to the formation of large ice crystals, causing damage to cells and resulting in low-quality products. The use of a static magnetic field during freezing can affect the biological characteristics of fruits and vegetables and improve the quality of frozen products.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen
Summary: Compared to the clarification method of adding Ca(OH)2 and the traditional heating method, membrane filtration without adding Ca(OH)2 and vacuum heating significantly affects the aroma of brown sugar processing by reducing cations, pH, and heating temperature. The use of HS-SPME-GC-MS allowed for the extraction and analysis of volatiles produced in the production process, while quantitative descriptive analysis was used to analyze aroma attributes. The results indicated that vacuum heating, especially without the addition of Ca(OH)2, resulted in higher levels of green and fruity notes in the brown sugar. Meanwhile, high-temperature heating enhanced roasted and caramel notes. Sugarcane juice and syrup exhibited similar volatile profiles to brown sugar.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Zixuan Kang, Zun Wang, Wei Zhang, Zhongxiang Fang
Summary: Food 3D/4D printing is a suitable technology to develop attractive and nutritious insect foods to increase consumers' acceptance. This study investigated the feasibility of making 4D printed snacks using cricket powder and purple potato puree as main ingredients and the effects of ink composition on 3D printing performance and color change caused by pH stimulation (4D). The results showed that ink rheological properties and printability were significantly affected by the content of cricket powder and water. The color of 3D-printed samples varied with pH but with high color stability. The hardness, gumminess, adhesiveness, and cohesiveness of the 4D-printed snacks were significantly altered after pH modification. This research opened a new window for the development of attractive 4D-printed insect snacks that could be practically applicable for human foods.
Article
Food Science & Technology
Zijian Liang, Pangzhen Zhang, Wen Ma, Xin-An Zeng, Zhongxiang Fang
Summary: Pulsed electric field (PEF) was used to develop a novel Chardonnay wine infused with green tea, modulating its physicochemical characteristics. The PEF processing conditions were optimized via response surface methodology, resulting in the identification of additional phenolic and volatile compounds in the treated wines. Catechin was the most abundant phenolic compound, while epigallocatechin contributed to the enhanced antioxidant power. PEF treatment showed potential in the production of flavored wine with enhanced functionalities and desired aromas.
Review
Food Science & Technology
Jinjin Huang, Min Zhang, Zhongxiang Fang
Summary: Due to changes in lifestyle and the rapid growth of the prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. However, there are concerns regarding contamination by microorganisms, spoilage due to starch content, and issues of water loss, discoloration, oxidation, and deterioration in the ingredients. This paper reviews the factors causing changes in the quality of prepared fried rice and discusses the advantages and limitations of processing and monitoring technologies. The development and application of these technologies are crucial for improving the quality and safety of prepared fried rice in the emerging market.
Article
Chemistry, Applied
Xiaoying Yang, Jinshan Xiao, Peng Wan, Jie Liu, Haitao Mo, De-Wei Chen
Summary: This study confirms the decisive role of lutein in the oxidative stability of egg yolk phospholipids (PLs) by constructing liposome models. Lutein can effectively protect PLs from oxidation, inhibiting the formation of lipid-derived volatile compounds.
Article
Food Science & Technology
Jingyu Yao, Wenjie Zhao, Xueying Bai, Peng Wan, Jie Liu, De-Wei Chen
Summary: Free amino acids, nucleotides, organic acids, soluble sugars and alkaloids in the meat of river snail were analyzed to identify the non-volatile taste-active components. Key taste-active compounds and umami attribute were evaluated, and 11 compounds were identified as the key taste-active compounds.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Fisheries
Hunter S. Bailey, Ashley N. Fincannon, Lee A. Fuiman
Summary: This study investigated the transfer of fatty acids from broodstock diets to eggs and the time needed for the eggs to equilibrate to the diet in Southern flounder. The findings indicate that different diet treatments significantly affect the fatty acid composition of eggs, and it takes 8-16 weeks for the eggs to adapt to changes in the adult diet. These results are important for improving broodstock diets and feeding protocols in stock-enhancement programs.
Article
Fisheries
Yu Liu, Mingtao Lei, Hector Victor, Yan Wang
Summary: This study confirms the feasibility of replacing raw fish diet with a formulated diet in commercial farming of large yellow croaker, which can increase fish survival and yield, and reduce feed cost and body lipid deposition.
Article
Fisheries
Xiaoyan Zhang, Lize San, Yucong Yang, Yuehong Tao, Jiangong Ren, Yufeng Liu, Zhongwei He, Jiashuo Di, Ziteng Pei, Guixing Wang, Jilun Hou
Summary: Gynogenesis is an effective technique for establishing homogeneous lines and confirming potential chromosomal mechanisms of sex determination in fish. This study successfully induced gynogenetic families in Thamnaconus modestus and established a complete method for gynogenesis induction.
Article
Fisheries
Julieta C. Martinelli, Megan Considine, Helen R. Casendino, Carolyn M. Tarpey, Isadora Jimenez-Hidalgo, Jacqueline L. Padilla-Gamino, Teri L. King, Lorenz Hauser, Steven Rumrill, Chelsea L. Wood
Summary: Shell-boring polychaetes have caused significant damage to mariculture operations worldwide, particularly in the US Pacific region. This study provides a comprehensive dataset on the prevalence, species distribution, and environmental associations of these parasites, highlighting the impact of season, culturing methods, and environmental factors on infestation.
Article
Fisheries
Juan Gao, Xueshan Li, Kangle Lu, Kai Song, Jian Zhang, Ling Wang, Chunxiao Zhang
Summary: This study investigated the effects of dietary protein levels on growth performance, antioxidant capacity, digestive enzyme activity, and metamorphosis rate of bullfrog tadpoles. The optimal dietary protein level for bullfrog tadpoles was estimated to be 42.49%-46.50% of the diet.
Article
Fisheries
Qiang Li, Lijun Duan, Dongsheng Jin, Yuxin Chen, Yirong Lou, Qianjin Zhou, Zhongjie Xu, Fangjie Chen, Hongxian Chen, Guizong Xu, Maocang Yan, Guanjun Yang, Jianfei Lu, Yanjun Zhang, Jiong Chen
Summary: This study developed a centrifugal microfluidic chip with on-chip RPA to detect five pathogenic microorganisms. The chip enabled the parallel analysis of six genetic markers from a single sample and allowed for the highly automated detection of multiple samples. Compared with PCR and DNA sequencing, the on-chip RPA assay showed high sensitivity and specificity for detecting multiple pathogens in shrimp aquaculture.
Article
Fisheries
Xingchen Huo, Pengxu Wang, Fengxia Zhao, Qian Liu, Qingqing Tian, Lingjie Tang, Maolin Lv, Zhaohui Wei, Chunrong Yang, Jianguo Su
Summary: Bacterial diseases in aquaculture ponds have negative effects on sustainable development. The use of composite I20 biotherapy has been shown to effectively treat bacterial diseases in bullfrog ponds, providing a new strategy for controlling bacterial diseases in aquaculture.
Article
Fisheries
Peng Yin, Takaya Saito, Per Gunnar Fjelldal, Bjorn Tharandur Bjornsson, Sofie Charlotte Remo, Sandeep Sharma, Rolf Erik Olsen, Kristin Hamre
Summary: This study aims to investigate the effect of seasonal changes in temperature and photoperiod on the redox metabolism of Atlantic salmon at the molecular level. The research findings suggest that the changing photoperiod and temperature influenced the redox metabolism of Atlantic salmon, highlighting the importance of oxidative status in the ecological implications.
Article
Fisheries
Nicholas Oppong Mensah, Jeffery Kofi Asare, Emmanuel Tetteh-Doku Mensah, Ernest Christlieb Amrago, Frank Osei Tutu, Anthony Donkor
Summary: This study investigates aquaculture farmers' preference for climate-smart aquaculture insurance products, the challenges they face, and their preferred insurance coverage. The results show that farmers prefer Climate-Induced Aquaculture Stock Mortality Insurance and the most significant constraint is the delay in claim settlement.
Article
Fisheries
Qiu-Ping Chai, Pei Wu, Wei-Dan Jiang, Yang Liu, Hong-Mei Ren, Xiao-Wan Jin, Lin Feng, Xiao-Qiu Zhou
Summary: The study found that appropriate levels of potassium diformate (KDF) can enhance the immune defense and mediate the inflammatory process in fish, possibly through the regulation of T cell differentiation via JAK-STAT and NF-kappa B signaling pathways.
Article
Fisheries
Tian Zhu, Haomin Jia, Haopeng Zhang, Yujing Xiao, Cui Han, Jiaxin Yang
Summary: Chicken manure has significant effects on the cultivation of Chlorella and rotifers. The optimal amount of chicken manure extract for continuous cultivation is 10 mLL-1. Chicken manure can promote the growth of Chlorella and improve the fatty acid composition, indirectly enhancing the growth condition and fatty acid content of rotifers.
Article
Fisheries
Zheng Luo, Yang Yu, Zhenning Bao, Fuhua Li
Summary: This study analyzed the heritability and genetic correlation of two growth traits in Pacific white shrimp and evaluated the genomic prediction using different genomic selection models. The results showed that the NeuralNet model had the highest prediction accuracy and better prospects for predicting shrimp growth traits.
Article
Fisheries
Alberto Ruiz, Ignasi Sanahuja, Karl B. Andree, Dolors Furones, Paul G. Holhorea, Josep A. Calduch-Giner, Jose J. Pastor, Marc Vinas, Jaume Perez-Sanchez, Sofia Morais, Enric Gisbert
Summary: Supplementing diets with a combination of spice oleoresins can reduce lipid accumulation and inflammation in farmed fish. The combination of spice oleoresins also has an immunomodulatory effect on the fish's intestinal immune system, potentially offering anti-inflammatory benefits.
Article
Fisheries
Beibei Zhao, Renhui Mei, Le Li, Di Hu, Lei Li
Summary: This study reveals that JfCXCL8_L1a and JfCXCL8_L1b have different immune pathways, and JfCXCL8_L1b plays a significant role in enhancing the adaptive immunity of T cell-dependent antigen.
Article
Fisheries
Yuhang Liu, Danying Cao, Nan Wu, Xuyang Zhao, Qingsong Zhu, Lian Su, Fatima Altaf, Qianqian Zhang, Haokun Liu, Yongming Li, Bruno Hamish Unger, Yingyin Cheng, Wanting Zhang, Aihua Li, Yaping Wang, Xiao-Qin Xia
Summary: Based on previous research, sinomenine has been found to protect mucosal immunity in farmed fish species by preventing intestinal pathological changes and regulating gene expression related to inflammation. It also enhances immune homeostasis and controls the growth of pathogenic bacteria.
