Total viable count(TVC)is often used as an important indicator for chicken freshness evaluation.In this study,112 fresh chicken flesh samples were acquired after slaughtered and their hyperspectral images were collect...Total viable count(TVC)is often used as an important indicator for chicken freshness evaluation.In this study,112 fresh chicken flesh samples were acquired after slaughtered and their hyperspectral images were collected in the LW-NIR(900-1700 nm)range.The full LW-NIR spectra(486 wavebands)within the images were extracted and applied to related to reference TVC values measured in different storage periods,using partial least squares regression(PLSR)algorithm,resulting in high correlation coefficients(R)and low root mean square errors(RMSE),for either raw spectra or pretreatment spectra.By using regression coefficients(RC)method,20,18,17 and 20 optimal wavebands were respectively selected from raw spectra,baseline correction(BC)spectra,Savitzky-Golay convolution smoothing(SGCS)spectra and standard normal variate(SNV)spectra and applied for the optimization of original full waveband PLSR model.By comparison,RC-PLSR model based on the SGCS spectra showed a better performance in TVC prediction with RC of 0.98 and RMSEC of 0.35 log10 CFU/g in calibration set,and RP of 0.98 and RMSEP of 0.44 log10 CFU/g in prediction set.At last,by transferring the best RC-PLSR model,the dynamic TVC change during the storage was visualized by color maps to indicate the TVC spoilage degree.The overall study revealed that LW-NIR hyperspectral imaging combined with PLSR could be used to predict the freshness of chicken flesh.展开更多
Dynamic ultra-high pressure homogenization(UHPH)is a novel high-pressure processing technique.In this study,the effects of dynamic UHPH on the structure and functional properties of casein were systematically investig...Dynamic ultra-high pressure homogenization(UHPH)is a novel high-pressure processing technique.In this study,the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated.It was found that the functional properties of casein changed with dynamic UHPH treatment,and the treatment at 150 MPa could significantly improve casein aqueous solubility,foaming and emulsifying properties.These functional improvements could be attributed to its structural changes,since the dynamic UHPH treatment could change the secondary structure,promote the interchange reaction between the disulfide bond and the sulfhydryl group,and increase the surface hydrophobicity.The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins.展开更多
Pseudomonas spp.and Enterobacteriaceae are dominant spoilage bacteria in chicken during cold storage(0°C-4°C).In this study,high resolution spectra in the range of 900-1700 nm were acquired and preprocessed ...Pseudomonas spp.and Enterobacteriaceae are dominant spoilage bacteria in chicken during cold storage(0°C-4°C).In this study,high resolution spectra in the range of 900-1700 nm were acquired and preprocessed using Savitzky-Golay convolution smoothing(SGCS),standard normal variate(SNV)and multiplicative scatter correction(MSC),respectively,and then mined using partial least squares(PLS)algorithm to relate to the total counts of Pseudomonas spp.and Enterobacteriaceae(PEC)of fresh chicken breasts to predict PEC rapidly.The results showed that with full 900-1700 nm range wavelength,MSC-PLS model built with MSC spectra performed better than PLS models with other spectra(RAW-PLS,SGCS-PLS,SNV-PLS),with correlation coefficient(RP)of 0.954,root mean square error of prediction(RMSEP)of 0.396 log10 CFU/g and residual predictive deviation(RPD)of 3.33 in prediction set.Based on the 12 optimal wavelengths(902.2 nm,905.5 nm,923.6 nm,938.4 nm,946.7 nm,1025.7 nm,1124.4 nm,1211.6 nm,1269.2 nm,1653.7 nm,1691.8 nm and 1693.4 nm)selected from MSC spectra by successive projections algorithm(SPA),SPA-MSC-PLS model had RP of 0.954,RMSEP of 0.397 log10 CFU/g and RPD of 3.32,similar to MSC-PLS model.The overall study indicated that NIR spectra combined with PLS algorithm could be used to detect the PEC of chicken flesh in a rapid and non-destructive way.展开更多
Penicillium expansum 3.5425 was applied in solid-state fermentation(SSF)of agricultural wastes for polygalacturonase biosynthesis.Among various carbon additives,apple pomace was most suitable for the biosynthesis of p...Penicillium expansum 3.5425 was applied in solid-state fermentation(SSF)of agricultural wastes for polygalacturonase biosynthesis.Among various carbon additives,apple pomace was most suitable for the biosynthesis of polygalacturonase(1440.57 U/g).Optimization of medium parameters using rotational orthogonal design(ROD)experiment combined with optimal fermentation conditions resulted in a 2.72-fold increase in the polygalacturonase production.By using ammonium sulphate precipitation,ion-exchange and gel-permeation chromatography,the polygalacturonase produced by P.expansum 3.5425 was finally purified which had specific activity of 19269 U/mg and molecular weight of 30 kDa.The enzyme was remarkably active in the pH range of 3-5 and at 50℃,which makes it more acceptable in the industrial application.Besides,partially purified polygalacturonase(875.15 U/mL)was used for apple juice clarification and the clarity at 0.4 mL/kg was maximum,which reveals a great potential of polygalacturonase in food industry.展开更多
Accurate and rapid determination of nitrite contents is an important step for guaranteeing sausage quality.This study attempted to mine hyperspectral data in the range of 900-1700 nm for non-destructive and rapid pred...Accurate and rapid determination of nitrite contents is an important step for guaranteeing sausage quality.This study attempted to mine hyperspectral data in the range of 900-1700 nm for non-destructive and rapid prediction of nitrite contents in sausages.The average spectra of 156 samples were collected to relate to the measured nitrite values by partial least squares(PLS)regression.Optimal wavelengths were respectively selected by successive projections algorithm(SPA)and regression coefficients(RC)to simplify the PLS model.The results indicated that PLS model established with 15 optimal wavelengths(900.5 nm,907.1 nm,908.8 nm,912.1 nm,915.4 nm,920.3 nm,922.0 nm,941.7 nm,979.6 nm,1083.2 nm,1213.2 nm,1353.0 nm,1460.2 nm,1595.6 nm and 1699.9 nm)selected by SPA had better performance with r C,r CV,r P of 0.92,0.89,0.89 and RMSEC,RMSECV,RMSEP of 0.41 mg/kg,0.89 mg/kg,0.49 mg/kg,respectively,for calibration set,cross-validation and prediction set.It was concluded that hyperspectral data could be mined by PLS&SPA for realizing the rapid evaluation of nitrite content in ham sausages.展开更多
This study was conducted to investigate the potential of hyperspectral imaging technique(900-1700 nm)for nondestructive determination of inosinic acid(IMP)in chicken.Hyperspectral images of chicken flesh samples were ...This study was conducted to investigate the potential of hyperspectral imaging technique(900-1700 nm)for nondestructive determination of inosinic acid(IMP)in chicken.Hyperspectral images of chicken flesh samples were acquired,and their mean spectra within the images were extracted.The quantitative relationship between the mean spectra and reference IMP value was fitted by partial least squares(PLS)regression algorithm.A PLS model(MAS-PLS)built with moving average smoothing(MAS)spectra showed better performance in predicting IMP content,leading to correlation coefficients(RP)of 0.951,root mean square error(RMSEP)of 0.046 mg/g,and residual predictive deviation(RPD)of 3.152.Regression coefficient(RC),successive projections algorithm(SPA),stepwise,competitive adaptive reweighted sampling(CARS),and uninformative variable elimination(UVE)were used to select the optimal wavelengths to optimize the MAS-PLS model.Based on the 18 optimal wavelengths(907.14,917.02,918.67,926.90,930.20,936.78,956.54,1004.28,1135.89,1211.56,1302.07,1367.94,1397.60,1488.31,1680.17,1683.49,1686.80 and 1695.10 nm)selected from MAS spectra by SPA,the MAS-SPA-PLS model was built with R_(P) of 0.920,RMSEP of 0.056 mg/g and RPD of 3.220,which was similar to the MAS-PLS model.The overall study indicated that hyperspectral imaging in the 900-1700 nm range combined with PLS and SPA could be used to predict the IMP content in chicken flesh.展开更多
The effects of the microwave combined with air convection thawing(MAT)on the gelling properties of pork myofibrillar proteins(MPs)were further studied and compared with those of fresh meat(FM),and single thawing metho...The effects of the microwave combined with air convection thawing(MAT)on the gelling properties of pork myofibrillar proteins(MPs)were further studied and compared with those of fresh meat(FM),and single thawing methods(microwave thawing(MT)and air convection thawing(AT)).Results revealed that the thawing methods,excluding MAT,induced deterioration in the gelling properties of MPs.There was no significant difference(p>0.05)in the water holding capacity(WHC),cooking loss,whiteness,and strength of gel samples subjected to MAT and those of FM samples,demonstrating that the gelling properties were retained after MAT.As well,protein aggregation was limited,since MAT reduced the change in zeta potential and turbidity compared to that observed with MT or AT.The dynamic rheology and scanning electron microscopic results were relatively consistent,revealing that among the different thawing techniques,MAT had the least negative impact on the microstructure of MPs gel,leading to the generation of a more elastic and uniform gel structure than that of the MT or AT gels.Moreover,MAT resulted in higher water retention in the gels than that achieved with MT or AT.These findings indicated that MAT improved the gelling properties of MPs,thereby confirming the suitability of this treatment for use in the meat processing industry.展开更多
基金The authors would like to acknowledge the financial support provided by Major Scientific and Technological Project of Henan Province(No.161100110600)China Postdoctoral Science Foundation(No.2018M632767)+3 种基金Key Scientific and Technological Project of Henan Province(No.182102310060,No.182102110091)Youth Talents Lifting Project of Henan Province(No.[2017]132-08)Key Scientific Research Project of Henan Province(No.18A550007)National Natural Science Foundation of China(No.31860465).
文摘Total viable count(TVC)is often used as an important indicator for chicken freshness evaluation.In this study,112 fresh chicken flesh samples were acquired after slaughtered and their hyperspectral images were collected in the LW-NIR(900-1700 nm)range.The full LW-NIR spectra(486 wavebands)within the images were extracted and applied to related to reference TVC values measured in different storage periods,using partial least squares regression(PLSR)algorithm,resulting in high correlation coefficients(R)and low root mean square errors(RMSE),for either raw spectra or pretreatment spectra.By using regression coefficients(RC)method,20,18,17 and 20 optimal wavebands were respectively selected from raw spectra,baseline correction(BC)spectra,Savitzky-Golay convolution smoothing(SGCS)spectra and standard normal variate(SNV)spectra and applied for the optimization of original full waveband PLSR model.By comparison,RC-PLSR model based on the SGCS spectra showed a better performance in TVC prediction with RC of 0.98 and RMSEC of 0.35 log10 CFU/g in calibration set,and RP of 0.98 and RMSEP of 0.44 log10 CFU/g in prediction set.At last,by transferring the best RC-PLSR model,the dynamic TVC change during the storage was visualized by color maps to indicate the TVC spoilage degree.The overall study revealed that LW-NIR hyperspectral imaging combined with PLSR could be used to predict the freshness of chicken flesh.
基金This research was supported by the National Natural Science Foundation of China(No.31571912)the Major Science and Technology Project in Henan(No.161100110600).
文摘Dynamic ultra-high pressure homogenization(UHPH)is a novel high-pressure processing technique.In this study,the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated.It was found that the functional properties of casein changed with dynamic UHPH treatment,and the treatment at 150 MPa could significantly improve casein aqueous solubility,foaming and emulsifying properties.These functional improvements could be attributed to its structural changes,since the dynamic UHPH treatment could change the secondary structure,promote the interchange reaction between the disulfide bond and the sulfhydryl group,and increase the surface hydrophobicity.The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins.
基金The authors acknowledged that this work was financially supported by Major Scientific and Technological Project of Henan Province(Grant No.161100110600)Key Scientific and Technological Project of Henan Province(No.212102310491,No.182102310060)+3 种基金China Postdoctoral Science Foundation(No.2018M632767)Henan Postdoctoral Science Foundation(No.001801021)Youth Talents Support Project of Henan Province(No.2018HYTP008)and Bainong Outstanding Talents Project of Henan Institute of Science and Technology(No.BNYC2018-2-27).
文摘Pseudomonas spp.and Enterobacteriaceae are dominant spoilage bacteria in chicken during cold storage(0°C-4°C).In this study,high resolution spectra in the range of 900-1700 nm were acquired and preprocessed using Savitzky-Golay convolution smoothing(SGCS),standard normal variate(SNV)and multiplicative scatter correction(MSC),respectively,and then mined using partial least squares(PLS)algorithm to relate to the total counts of Pseudomonas spp.and Enterobacteriaceae(PEC)of fresh chicken breasts to predict PEC rapidly.The results showed that with full 900-1700 nm range wavelength,MSC-PLS model built with MSC spectra performed better than PLS models with other spectra(RAW-PLS,SGCS-PLS,SNV-PLS),with correlation coefficient(RP)of 0.954,root mean square error of prediction(RMSEP)of 0.396 log10 CFU/g and residual predictive deviation(RPD)of 3.33 in prediction set.Based on the 12 optimal wavelengths(902.2 nm,905.5 nm,923.6 nm,938.4 nm,946.7 nm,1025.7 nm,1124.4 nm,1211.6 nm,1269.2 nm,1653.7 nm,1691.8 nm and 1693.4 nm)selected from MSC spectra by successive projections algorithm(SPA),SPA-MSC-PLS model had RP of 0.954,RMSEP of 0.397 log10 CFU/g and RPD of 3.32,similar to MSC-PLS model.The overall study indicated that NIR spectra combined with PLS algorithm could be used to detect the PEC of chicken flesh in a rapid and non-destructive way.
基金The authors would like to thank the High-Level Talent Scientific Research Staring Foundation(No.2015015)provided by Henan Institute of Science&TechnologyKey Scientific Research Project(17A550001)supported by Education Department of Henan Province+1 种基金Program for Innovative Research Talents(in Science and Technology)of Henan Provincial University(16HASTIT015)Excellent Youth Foundation of Henan Scientific Committee(174100510003).
文摘Penicillium expansum 3.5425 was applied in solid-state fermentation(SSF)of agricultural wastes for polygalacturonase biosynthesis.Among various carbon additives,apple pomace was most suitable for the biosynthesis of polygalacturonase(1440.57 U/g).Optimization of medium parameters using rotational orthogonal design(ROD)experiment combined with optimal fermentation conditions resulted in a 2.72-fold increase in the polygalacturonase production.By using ammonium sulphate precipitation,ion-exchange and gel-permeation chromatography,the polygalacturonase produced by P.expansum 3.5425 was finally purified which had specific activity of 19269 U/mg and molecular weight of 30 kDa.The enzyme was remarkably active in the pH range of 3-5 and at 50℃,which makes it more acceptable in the industrial application.Besides,partially purified polygalacturonase(875.15 U/mL)was used for apple juice clarification and the clarity at 0.4 mL/kg was maximum,which reveals a great potential of polygalacturonase in food industry.
基金The authors acknowledge that this work was financially supported by the Key Scientific and Technological Project of Henan Province(Grant No.212102310491,No.182102310060)Major Scientific and Technological Project of Henan Province(No.161100110600)+2 种基金China Postdoctoral Science Foundation(No.2018M632767)Henan Postdoctoral Science Foundation(No.001801021)Youth Talents Lifting Project of Henan Province(No.2018HYTP008).
文摘Accurate and rapid determination of nitrite contents is an important step for guaranteeing sausage quality.This study attempted to mine hyperspectral data in the range of 900-1700 nm for non-destructive and rapid prediction of nitrite contents in sausages.The average spectra of 156 samples were collected to relate to the measured nitrite values by partial least squares(PLS)regression.Optimal wavelengths were respectively selected by successive projections algorithm(SPA)and regression coefficients(RC)to simplify the PLS model.The results indicated that PLS model established with 15 optimal wavelengths(900.5 nm,907.1 nm,908.8 nm,912.1 nm,915.4 nm,920.3 nm,922.0 nm,941.7 nm,979.6 nm,1083.2 nm,1213.2 nm,1353.0 nm,1460.2 nm,1595.6 nm and 1699.9 nm)selected by SPA had better performance with r C,r CV,r P of 0.92,0.89,0.89 and RMSEC,RMSECV,RMSEP of 0.41 mg/kg,0.89 mg/kg,0.49 mg/kg,respectively,for calibration set,cross-validation and prediction set.It was concluded that hyperspectral data could be mined by PLS&SPA for realizing the rapid evaluation of nitrite content in ham sausages.
基金the Major Scientific and Technological Project of Henan Province(Grant No.182102310060,161100110600)Key Scientific and Technological Project of Henan Province(Grant No.212102310491)+2 种基金China Postdoctoral Science Foundation(Grant 2018M632767)Henan Postdoctoral Science Foundation(Grant No.001801021)Youth Talents Lifting Project of Henan Province(Grant No.2018HYTP008).
文摘This study was conducted to investigate the potential of hyperspectral imaging technique(900-1700 nm)for nondestructive determination of inosinic acid(IMP)in chicken.Hyperspectral images of chicken flesh samples were acquired,and their mean spectra within the images were extracted.The quantitative relationship between the mean spectra and reference IMP value was fitted by partial least squares(PLS)regression algorithm.A PLS model(MAS-PLS)built with moving average smoothing(MAS)spectra showed better performance in predicting IMP content,leading to correlation coefficients(RP)of 0.951,root mean square error(RMSEP)of 0.046 mg/g,and residual predictive deviation(RPD)of 3.152.Regression coefficient(RC),successive projections algorithm(SPA),stepwise,competitive adaptive reweighted sampling(CARS),and uninformative variable elimination(UVE)were used to select the optimal wavelengths to optimize the MAS-PLS model.Based on the 18 optimal wavelengths(907.14,917.02,918.67,926.90,930.20,936.78,956.54,1004.28,1135.89,1211.56,1302.07,1367.94,1397.60,1488.31,1680.17,1683.49,1686.80 and 1695.10 nm)selected from MAS spectra by SPA,the MAS-SPA-PLS model was built with R_(P) of 0.920,RMSEP of 0.056 mg/g and RPD of 3.220,which was similar to the MAS-PLS model.The overall study indicated that hyperspectral imaging in the 900-1700 nm range combined with PLS and SPA could be used to predict the IMP content in chicken flesh.
基金This study was supported by the Henan Province University Innovation Talents Support Program(No.22HASTIT043)the Young Scientists Sponsorship Program of Henan(No.2022 HYTP008)+1 种基金the Major Science and Technology Project of Henan Province(No.221100110500)the Science and Technology Research Project of Henan Province(No.232102110075).
文摘The effects of the microwave combined with air convection thawing(MAT)on the gelling properties of pork myofibrillar proteins(MPs)were further studied and compared with those of fresh meat(FM),and single thawing methods(microwave thawing(MT)and air convection thawing(AT)).Results revealed that the thawing methods,excluding MAT,induced deterioration in the gelling properties of MPs.There was no significant difference(p>0.05)in the water holding capacity(WHC),cooking loss,whiteness,and strength of gel samples subjected to MAT and those of FM samples,demonstrating that the gelling properties were retained after MAT.As well,protein aggregation was limited,since MAT reduced the change in zeta potential and turbidity compared to that observed with MT or AT.The dynamic rheology and scanning electron microscopic results were relatively consistent,revealing that among the different thawing techniques,MAT had the least negative impact on the microstructure of MPs gel,leading to the generation of a more elastic and uniform gel structure than that of the MT or AT gels.Moreover,MAT resulted in higher water retention in the gels than that achieved with MT or AT.These findings indicated that MAT improved the gelling properties of MPs,thereby confirming the suitability of this treatment for use in the meat processing industry.
