內(nèi)容: In recent decades, the oxidation of proteins and lipids in muscle meals has received increased study interest, as it is generally understood that such oxidation affects both the sensory quality and nutritional value of these goods. Lipids are essential components of muscle cell membranes, yet their presence in muscle tissue can result in lipid peroxidation and oxidative injury. Myoglobin, a heme protein found in muscle tissue, can also be oxidized under specific conditions. Myofibrillar protein is the primary protein found in muscle tissue, and its oxidation can cause irreversible damage to protein structure. About the effect of chemical reactions on the quality of muscle food, the oxidation of lipids and proteins does not occur independently. Understanding this interaction is critical in explaining the reasons for meat quality deterioration and selecting optimal antioxidants to preserve the quality of muscle food. This review thoroughly analyzes the oxidation processes and molecular mechanisms of lipids, myofibrillar proteins, and myoglobin in muscle foods. Additionally, it elucidates the intricate synergistic oxidation mechanisms among lipids-myofibrillar proteins, lipids-myoglobin, and myofibrillar proteins-myoglobin, along with their impact on product quality.

內(nèi)容: The characteristic cooking-stretching process for pasta-filata cheese production applies shear forces accompanied by thermal treatment to form a fibrous cheese structure. This work aims to summarize the traditional and novel cooking-stretching equipment and related parameters, as well as shear-induced alterations in the micro-, meso-, and macro-behaviour of mozzarella cheese. Apparatus like cooker-stretchers, extruders, Thermomix, etc., have been summarized. Operating parameters, e.g., screw speed, were found less convenient to describe the process, in comparison with system variables like specific mechanical energy. These variations induce different cheese properties, including anisotropy, rheology, stretchability, and those related to fibre formation. Nowadays, researchers are devoted to 1) better qualifying and quantifying the system variables, and 2) developing online techniques to monitor the dynamic changes in components that occur during processing. This review provides an idea for researchers and manufacturers to study and produce customized pasta-filata cheese products, and facilitate improvements in controlling dairy processing and innovating processing approaches.

內(nèi)容: Eggs, as a high-nutritional food, face challenges such as limited flavor diversity and high cholesterol content in their processed products. Lactic acid bacteria (LAB) fermentation has been introduced as a method to address these issues by reducing pH, producing organic acids, and facilitating enzymatic hydrolysis, thereby enhancing the flavor and nutritional quality of egg products. This review explores the effects of lactic acid fermentation on the physicochemical, flavor, and nutritional characteristics of egg products. Research indicates that LAB can effectively improve the flavor of egg products, reduce pH, and enhance protein solubility and gel characteristics. During fermentation, LAB regulate the production of flavor compounds through enzymatic systems while promoting protein breakdown to generate bioactive peptides, which confer health benefits such as immune enhancement and lipid reduction. Furthermore, extending fermentation time significantly influences the pH and flavor compounds of egg products. This review provides a theoretical foundation for the further development of fermented egg products and is of considerable importance in meeting consumer demand for healthier foods.

內(nèi)容: The traditional pulverizing technologies face limitations such as nutrient loss, risk of dust explosions and poor properties of powder. Liquid nitrogen freezing and pulverizing (LNFP) is an innovative technology combining low-temperature freezing and pulverizing, which can maintain high nutritional value and performance of food powders. This paper primarily reviews the basic principles of LNFP, the advantages compared to traditional pulverizing technologies (e.g., high-speed airflow pulverizing and ball pulverizing), relevant equipment, applications in animal-derived products, the improvement and innovation direction, and the combination with other food processing techniques. Although LNFP has potential in food processing, it still faces challenges such as food form, thawing loss and enzyme changes. In addition, the cost is also an issue. In the future, combining auxiliary methods with LNFP technology may improve product quality and processing outcomes of animal-derived products.

內(nèi)容: Improving the digestibility of surimi products is key to boosting both their nutritional value and functional benefits. This study investigated how oxidized dihydromyricetin (oDMY) influences the digestion of silver carp surimi. Surimi gels were treated with four different concentrations of oDMY (0.15‰, 0.30‰, 0.45‰, and 0.60‰, m/m), and an in vitro digestion model was employed to analyze the resulting digestive fluids. Results demonstrated that the addition of 0.45‰ oDMY significantly enhanced the in vitro digestion of silver carp surimi. Key mechanisms for this enhancement include oDMY’s modulation on ionic and hydrogen bonding interactions within the protein network, which stabilizes the structure and facilitates protein breakdown during digestion. Additionally, 0.45‰ oDMY decreased the particle size of the digestion products, increasing trypsin accessibility and enhancing digestion efficiency. Furthermore, oDMY promoted the degradation of myosin heavy chain (MHC) during the intestinal digestion phase, leading to the release of more low-molecular-weight peptides. Specifically, 0.45‰ oDMY promoted the breakdown of the MHC, resulting in an elevated release of bioactive peptides. These findings indicate that oDMY could enhance protein digestion and boost the nutritional quality of surimi products.

內(nèi)容: This study examined the inhibitory effects of varying concentrations of licorice extract on the growth of Paraclostridium bifermentans spores and the quality changes in ready-to-eat (RTE) chicken breast under different storage temperatures. Results indicated significant inhibition (P < 0.05) of P. bifermentans spore growth at licorice extract concentrations ≥ 12.5 mg/mL, especially in 50 mg/mL. Compared with control group, the shelf life in treatment group (50 mg/mL licorice extract) was nearly prolonged 2-fold when storage at 15 and 20 °C. Furthermore, the Gompertz and Logistic models demonstrated a strong fit (R2 > 0.98) with the growth patterns of P. bifermentans spores at 15, 20, and 25 °C. The Ratkowsky model provided a more detailed elucidation of the relationships among temperature, maximum growth rate, and lag phase across varying concentrations of licorice extract. The model results demonstrated that licorice extract significantly (P < 0.05) inhibited the P. bifermentans spore growth in RTE chicken breast during storage. Additionally, compared to control group, the licorice extract-treated RTE chicken breast exhibited significantly lower levels (P < 0.05) of pH value, thiobarbituric acid reactive substances (TBARS) value, and total volatile basic nitrogen (TVB-N) content. Correlation analysis indicated a significant positive correlation (P < 0.01) between the quantity of P. bifermentans spores and the pH value, TBARS value, and TVB-N content when storage at 15, 20, and 25 °C. This study provides a theoretical reference for extending the shelf life and maintaining the quality of RTE chicken breast, offering valuable insights for improving meat safety and quality in industrial processing.

內(nèi)容: In this study, we developed a kind of γ-cyclodextrin (γ-CD) emulsion that could encapsulate β-carotene and egg white peptides with high encapsulation efficiency. Commonly used indicators of physical and chemical properties such as encapsulation efficiency, loading rate, and droplet size were used to evaluate the emulsion. Furthermore, we confirmed the binding condition through molecular forces and Fourier transform infrared (FTIR) spectroscopy. After that, we clarified that the binding mode between γ-CD and β-carotene was dominated by hydrophobic interaction forces, and further detected that the binding mode of γ-CD with egg white peptides was dominated by hydrogen bonding forces. The two emulsions were characterized by rheological properties, changes in environmental factors (temperature, ions, pH, and freeze-thaw), and it was clarified that the two Pickering emulsions were stable at different temperatures (up to 80 °C), ionic strengths (0?0.25 mol/L), weakly acidic and alkaline conditions, and the number of freeze-thawing times of two or less. In addition, based on the study of egg white peptide-loaded emulsions, egg white peptide-added coconut milk products were prepared and investigated, and it was demonstrated that the properties of the products were improved by the addition of bioactive peptide emulsions. Our study provided a theoretical basis for the application of egg white peptides and broadened the development of bioactive peptides in beverage products.

內(nèi)容: The objective of this experiment was to investigate the effects of four different cooking methods, namely, steaming, boiling, microwaving and stir-frying, on the smart sensory and protein digestive properties of Mianning ham. The results of the electronic tongue and electronic nose showed that the flavor of steamed and boiled Mianning ham was better than those of microwaved and stir-fried hams. The analysis of amino acids revealed that glutamic acid was the main flavor presenting amino acid. The highest total amino acid content was found in the microwaved Mianning ham (17.80%) and the lowest in the steamed one (9.74%). In vitro digestion showed that the digestibility of the untreated ham was significantly lower than that of the treated ham. The particle size of the digested samples was significantly lower than that of the hams that had not been digested in vitro. The cooked ham without in vitro digestion had the largest particle size (4 591.33 nm) and the microwaved ham with in vitro digestion had the smallest particle size (146.10 nm). The results of sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the protein of the digested Mianning ham degraded more thoroughly than that of undigested hams.

內(nèi)容: Intake of marine phospholipids can ameliorate the gut microbiota dysbiosis, thereby improving the metabolic disturbance of the host. It is unclear whether consuming marine phospholipids affects the gut microbiota community structure in a normal-diet host. The aim of this research was to compare the gut microbiota community structure between normal-diet mice consuming and not consuming large yellow croaker roe phospholipids (LYCRPLs) by 16S rRNA amplicon sequencing technology. Results indicated that LYCRPLs could regulate the relative abundance of some certain bacteria of normal-diet mice, i.e., increasing the abundance of some beneficial genera including Lachnospiraceae_NK4A136_group and Lactobacillus, and decreasing harmful bacteria such as GCA-900066575 and Romboutsia. Simultaneously, intake of LYCRPLs was predicted to reduce the bacterial biosynthesis of carbohydrate and lipids. This research revealed the regulation of LYCRPLs on the gut microbiota community structure in normal-diet mice, and provides a valuable reference for LYCRPLs as a functional ingredient in the food industry.

內(nèi)容: In the future, the supply and variety of foods for special medical purposes (FSMPs) available on the market are expected to keep increasing. However, no fatty acid detection method specifically for FSMPs, especially special formula milk powder, has yet been established in China. This paper reports a rapid and accurate method based on gas chromatography-mass spectrometry (GC-MS) for the determination of fatty acids in special formula milk powder. The results showed that ultrasound-assisted lipid extraction in the solution state, methyl esterification of the fatty acids with the solution of sodium methoxide in methanol, a defined GC-MS temperature program, and a split ratio of 10:1 gave the best results. The linearity (correlation coefficients: 0.995 9–0.999 7), precision (relative standard deviation (RSD): 0.41%–3.36%), stability (RSD: 1.01%–4.91%), repeatability (RSD: 1.02%–3.81%), and spiked recovery rate (90.03%–107.76%) of the proposed method were confirmed to meet the detection requirements. Finally, the method performance was evaluated for nine commercial products, and the results revealed that the method was cheaper than that used in the national standard for the determination of fatty acids in food (GB 5009.168–2016) and the analysis time was shortened by 0.5 h. Compared to the international standard for the determination of fatty acids (AOAC 996.06), this method subdivides fatty acids and is more comprehensive in terms of detection accuracy and applicability. In conclusion, the proposed method enables the efficient and accurate detection of fatty acids in FSMPs.