The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths.It can not only prolong the storage time of food but also maint...The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths.It can not only prolong the storage time of food but also maintains its high quality.In this study,three antimicrobial and bactericidal technologies,namely soluble gas stabilization(SGS),modified atmosphere packaging(MAP),and cold plasma(CP),were applied to chilled chicken breasts.The packaging,total viable count(TVC),and physicochemical properties of chilled chicken breasts after treatments and storage at 4℃were monitored.The microbial diversity at the initial and end points of the storage time of each group was also analyzed.The results indicated that a 3−5 h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts,thereby alleviating the packaging collapse problem.Simultaneously,the effect of SGS,MAP,and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples.Compared to the control group,the TVC of chicken breast treated with SGS,MAP,and CP treatments decreased by 0.58(lg(CFU/g))at 0 day.The shelf life was extended by 5 days.After 8 days,the total volatile basic nitrogen(TVB-N)was 26.67 vs.19.50 mg/100 g,thiobarbituric acid reactive substances(TBARS)was 0.99 vs.0.72 mg MDA/kg,and TVC was 8.22 vs.6.52(lg(CFU/g)).High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter,which are sensitive to carbon dioxide,in the total bacterial genera.This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation.展开更多
The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual...The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.展开更多
Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucle...Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.展开更多
The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patti...The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.展开更多
As consumer expectations increase,the importance of meat quality grows.Pulsed electric field(PEF)is emerging as a novel non-thermal processing technology,capturing the attention of researchers due to its non-toxic,rap...As consumer expectations increase,the importance of meat quality grows.Pulsed electric field(PEF)is emerging as a novel non-thermal processing technology,capturing the attention of researchers due to its non-toxic,rapid,and energy-efficient characteristics.The appealing advantage of PEF lies in its capability to enhance meat tenderness through physical disruption of muscle fibers,including the disruption of Z-disk and I-band junctions and weakening the structure of connective tissue and collagen.The release of calcium ions due to membrane electroporation increases calpain activity,resulting in the proteolysis of troponin-T and desmin,providing another potential mechanism to improve tenderness.In addition,PEF could potentially improve the quality and commercial value of pale,soft,and exudative(PSE)-like chicken meat.Furthermore,PEF shows promise in shortening meat curing time,producing low-salt products,and accelerating the digestion of cooked meat.This review aims to elaborate on the mechanism of PEF,evaluate its influence on meat quality while mitigating adverse effects during processing,and explore opportunities for utilizing PEF to improve meat quality in the future.展开更多
Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken s...Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken skin ratios(0%,20%,33.3%)in soft-boiled chicken made of different breeds using GC-IMS,electronic sensors,and partial least squares discriminant analysis(PLS-DA).Results showed that skin incorporation significantly altered flavor profiles,with 20%skin ratio demonstrating optimal enhancement:it increased umami-sweet amino acids,resulting in a 15.12%improvement in overall sensory scores,while reducing nucleotides(p<0.05),particularly in Mahuang chicken.Volatile analysis revealed skin-dependent increased in key aldehydes(24.32%)and esters(20.15%),correlating with improved aroma.PLS-DA identified 48 key discriminative compounds(VIP>1),including pentyl 3-methylbutanoate,butyl propanoate,4,5-Dihydro-3(2H)-thiophenone,3-methylphenol,propylsulfide,as critical flavor markers.These findings pioneer a skin-ratio optimization strategy for low-value poultry breeds,enabling cost-effective flavor enhancement in traditional meat products.展开更多
Plastein reaction is the process of colloid formed from concentrated hydrolysate by protease under suitable conditions,but the underlying mechanism has not been clarified.This study examined the functional and mechani...Plastein reaction is the process of colloid formed from concentrated hydrolysate by protease under suitable conditions,but the underlying mechanism has not been clarified.This study examined the functional and mechanistic changes in chicken lung protein hydrolysate(CLPH)caused by the plastein reaction.The results revealed that the plastein reaction products stretched,the hydrophobic groups were exposed,and the reaggregation occurred.In terms of function,solubility declined after modification,but foaming properties and emulsification properties increased.Moreover,the elevated Fe2+chelation(from 18.20%to 48.32%),DPPH(30.04%–71.74%),ABTS(41.66%–62.44%)and hydroxyl radical(34.85%–63.22%)scavenging power suggested that the plastein strengthened the CLPH in a broader sense.Meanwhile,hydrogen bonds and hydrophobic interactions were crucial in creating the structure of the plastein modification products.In summary,the plastein reaction is a viable method for influencing structural changes to enhance protein function.展开更多
The sensory characteristics of chicken skin chewy and soft are a crucial demand of consumers for hedonism of Chinese style soft-boiled chicken(Bai Qie Ji).In this investigation,the surface hydrophobicity of chicken sk...The sensory characteristics of chicken skin chewy and soft are a crucial demand of consumers for hedonism of Chinese style soft-boiled chicken(Bai Qie Ji).In this investigation,the surface hydrophobicity of chicken skin protein was found to be the highest at 60 min.The exposure of hydrophobic groups led to the formation of protein cross-linking aggregates.The main force of maintaining protein was disulfide bond and hydrophobic interaction after stewing.A total of 536 metabolites with significant differences(P<0.05)were identified,among which amino acids,peptides and analogues,glycerophosphocholines,fatty acids and conjugates accounted for the majority.The t-g-t,β-sheet andβ-turn,N-acyl amino acid and 5’-umami nucleotide was significantly positively correlated with stewing time.In summary,the chicken skin collagen structure was conferred by augmented disulfide bonds,and N-acyl amino acids were pivotal metabolites,which offering novel insights into the processing mechanism of collagenous foodstuffs.展开更多
Changes in the quality of eggs during storage relate to their shelf life and economic value.factors such as temperature,relative humidity,the operation of cleaning and microorganisms have been shown to play a role in ...Changes in the quality of eggs during storage relate to their shelf life and economic value.factors such as temperature,relative humidity,the operation of cleaning and microorganisms have been shown to play a role in the storage quality of eggs.This study thus aimed at investigating the effect of hen age on the storage quality of egg,and predicting egg shelf life using back propagation artificial neural network(bP-aNN)based models.Eggs laid by Jingfen No.1(27 and 58 weeks of age)and Jingfen No.6(26 and 57 weeks of age)hens were stored under ambient conditions and evaluated by physicochemical properties.it was found that the shelf life of the lower age group was significantly longer than that of the higher age group.a novel hybrid model combining bP-aNN,cuckoo search and adaptive boosting(Cs-bP-adaboost)was proposed for predicting the remaining egg shelf life,with the input being Haugh unit,yolk index,air cell depth,albumen pH,hen age and breed.The tuning process of hyperparameters such as learning rate,training function,and transfer function was presented in detail.results show that Cs-bP-adaboost had satisfactory performance on the test set with root mean square error(rMsE)and coefficient of determination(R^(2))of 0.68 and 0.97,respectively.and it outperformed bP-aNN by reducing rMsE by 0.39 and improving R^(2) by 0.05.The model used solved the problem that the traditional bP-aNN tends to fall into local minima.The removal of hen age from the input parameters caused a decrease in prediction accuracy(R2=0.95,rMsE=1.00),suggesting an important role of hen age in shelf life prediction.This study demonstrates the great potential of applying combinatorial modeling approaches to predict egg shelf life and the crucial impact of hen age on egg shelf life prediction.展开更多
Chicken lungs are by-products of the slaughtering industry and possess potential application value.Plastein reaction is a modification process involving enzymatic repolymerization of concentrated proteolytic hydrolysa...Chicken lungs are by-products of the slaughtering industry and possess potential application value.Plastein reaction is a modification process involving enzymatic repolymerization of concentrated proteolytic hydrolysates to form new aggregates.Five antioxidant peptides were isolated and purified from chicken lung protein hy-drolysate after plastein reaction(CLPH-P)in the current investigation.After dextran gel chromatography,the SPD fraction exhibited DPPH,ABTS,and hydroxyl radical scavenging rates of 64.20±2.73%,62.21±1.54%,and 63.94±2.89%,respectively.Five peptides(FGWL,FGAF,FPSF,FAGF,and FDRF),which were identified via bioinformatics-based in silico analysis,were anticipated to exhibit significant biological activity and non-toxicity.Their PeptideRanker scores were all above 0.97,among which FGWL demonstrated optimal free radical scav-enger score and cellular permeability,and FDRF possessed favorable water solubility and a neutral isoelectric point.The molecular docking results indicated that FGWL formed the greatest number of hydrogen bonds with Keap1 and attained the lowest binding energy(9.16 kJ/mol),indicating its superior antioxidant efficacy.Moreover,Keap1 formed hydrogen bonds andπ-πconnections with five peptides through residues,and bound stably at the active site.This study indicates that chicken lungs are potentially useful in obtaining high anti-oxidant activity peptides,offering instructions for the high value utilization of poultry by-products and the in-dustry of functional foods.展开更多
To identify the influence of different chicken varieties on the flavor of soft-boiled chicken,four kinds of raw chicken materials including Tuergong,Huangyou,Mahuang and Feizifeng were used to produce soft-boiled chic...To identify the influence of different chicken varieties on the flavor of soft-boiled chicken,four kinds of raw chicken materials including Tuergong,Huangyou,Mahuang and Feizifeng were used to produce soft-boiled chicken by traditional methods.Tuergong had the highest content of sweet and umami amino acids at 6.11%,7.30%respectively.Huangyou was rich in moisture,but low in adenosine monophosphate of 30.10 mg/100 g.The chewiness and flavor nucleotide content of Mahuang were the minimum.Feizifeng had the slightest resilience and large number of flavor nucleotides.Combined with the results of electronic tongue,electronic nose,sensory evaluation and Gas Chromatography-Ion Mobility Spectrometry(GC-IMS),it was found that Tuergong had a relatively high score of taste and aroma with the largest value of electronic tongue of umami.However,the four varieties of soft-boiled chickens had no significant differences in the overall preference.Based on the partial least square discriminant analysis,11 important volatile aroma compounds were identified.In addition,sweet and umami amino acids including Proline,Aspartic acid,Alanine and Glutamic acid were the most important substances affecting the flavor difference of soft-boiled chicken.In conclusion,white-feathered chicken Feizifeng can replace yellow-feathered chicken to produce soft-boiled chicken.展开更多
基金supported by the National Natural Science Foundation of China(32272252)the China Agriculture Research System(CARS-41)funded by the Chinese Ministry of Agriculture and Rural Affairs and Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007).
文摘The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths.It can not only prolong the storage time of food but also maintains its high quality.In this study,three antimicrobial and bactericidal technologies,namely soluble gas stabilization(SGS),modified atmosphere packaging(MAP),and cold plasma(CP),were applied to chilled chicken breasts.The packaging,total viable count(TVC),and physicochemical properties of chilled chicken breasts after treatments and storage at 4℃were monitored.The microbial diversity at the initial and end points of the storage time of each group was also analyzed.The results indicated that a 3−5 h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts,thereby alleviating the packaging collapse problem.Simultaneously,the effect of SGS,MAP,and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples.Compared to the control group,the TVC of chicken breast treated with SGS,MAP,and CP treatments decreased by 0.58(lg(CFU/g))at 0 day.The shelf life was extended by 5 days.After 8 days,the total volatile basic nitrogen(TVB-N)was 26.67 vs.19.50 mg/100 g,thiobarbituric acid reactive substances(TBARS)was 0.99 vs.0.72 mg MDA/kg,and TVC was 8.22 vs.6.52(lg(CFU/g)).High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter,which are sensitive to carbon dioxide,in the total bacterial genera.This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation.
基金supported by China Agriculture Research System of MOF and MARA(CARS-41)Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007)。
文摘The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.
基金supported by China Agriculture Research System of MOF and MARA (CARS-41)Wens Fifth Five R&D Major Project (WENS-2020-1-ZDZX-007)
文摘Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.
基金supported by the Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps (2022AB001)the Henan Key Laboratory of Cold Chain Food Quality and Safety Control (CCFQ2022)+2 种基金the National Key R&D Program of China (2019YFC1606200),funded by Ministry of Science and Technology of the People’s Republic of Chinathe China Agriculture Research System (CARS-41), which was funded by the Chinese Ministry of Agriculturethe Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD)
文摘The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.
基金supported by the National Natural Science Foundation of China(32272252)Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps(2022AB001).
文摘As consumer expectations increase,the importance of meat quality grows.Pulsed electric field(PEF)is emerging as a novel non-thermal processing technology,capturing the attention of researchers due to its non-toxic,rapid,and energy-efficient characteristics.The appealing advantage of PEF lies in its capability to enhance meat tenderness through physical disruption of muscle fibers,including the disruption of Z-disk and I-band junctions and weakening the structure of connective tissue and collagen.The release of calcium ions due to membrane electroporation increases calpain activity,resulting in the proteolysis of troponin-T and desmin,providing another potential mechanism to improve tenderness.In addition,PEF could potentially improve the quality and commercial value of pale,soft,and exudative(PSE)-like chicken meat.Furthermore,PEF shows promise in shortening meat curing time,producing low-salt products,and accelerating the digestion of cooked meat.This review aims to elaborate on the mechanism of PEF,evaluate its influence on meat quality while mitigating adverse effects during processing,and explore opportunities for utilizing PEF to improve meat quality in the future.
基金supported by the National Natural science foun-dation of China(32272252)China Agriculture Research System of MOF and MARA(CARS-41).
文摘Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken skin ratios(0%,20%,33.3%)in soft-boiled chicken made of different breeds using GC-IMS,electronic sensors,and partial least squares discriminant analysis(PLS-DA).Results showed that skin incorporation significantly altered flavor profiles,with 20%skin ratio demonstrating optimal enhancement:it increased umami-sweet amino acids,resulting in a 15.12%improvement in overall sensory scores,while reducing nucleotides(p<0.05),particularly in Mahuang chicken.Volatile analysis revealed skin-dependent increased in key aldehydes(24.32%)and esters(20.15%),correlating with improved aroma.PLS-DA identified 48 key discriminative compounds(VIP>1),including pentyl 3-methylbutanoate,butyl propanoate,4,5-Dihydro-3(2H)-thiophenone,3-methylphenol,propylsulfide,as critical flavor markers.These findings pioneer a skin-ratio optimization strategy for low-value poultry breeds,enabling cost-effective flavor enhancement in traditional meat products.
基金supported by the National Natural Science Foun-dation of China(No.32272252)Yunfu City 2024 Modern Agriculture Industry Cluster Innovation and Entrepreneurship Talent Project(YF2024NYRC01).
文摘Plastein reaction is the process of colloid formed from concentrated hydrolysate by protease under suitable conditions,but the underlying mechanism has not been clarified.This study examined the functional and mechanistic changes in chicken lung protein hydrolysate(CLPH)caused by the plastein reaction.The results revealed that the plastein reaction products stretched,the hydrophobic groups were exposed,and the reaggregation occurred.In terms of function,solubility declined after modification,but foaming properties and emulsification properties increased.Moreover,the elevated Fe2+chelation(from 18.20%to 48.32%),DPPH(30.04%–71.74%),ABTS(41.66%–62.44%)and hydroxyl radical(34.85%–63.22%)scavenging power suggested that the plastein strengthened the CLPH in a broader sense.Meanwhile,hydrogen bonds and hydrophobic interactions were crucial in creating the structure of the plastein modification products.In summary,the plastein reaction is a viable method for influencing structural changes to enhance protein function.
基金supported by China Agriculture Research System of MOF and MARA(CARS-41)National Natural Science Foundation of China(No.32472259).
文摘The sensory characteristics of chicken skin chewy and soft are a crucial demand of consumers for hedonism of Chinese style soft-boiled chicken(Bai Qie Ji).In this investigation,the surface hydrophobicity of chicken skin protein was found to be the highest at 60 min.The exposure of hydrophobic groups led to the formation of protein cross-linking aggregates.The main force of maintaining protein was disulfide bond and hydrophobic interaction after stewing.A total of 536 metabolites with significant differences(P<0.05)were identified,among which amino acids,peptides and analogues,glycerophosphocholines,fatty acids and conjugates accounted for the majority.The t-g-t,β-sheet andβ-turn,N-acyl amino acid and 5’-umami nucleotide was significantly positively correlated with stewing time.In summary,the chicken skin collagen structure was conferred by augmented disulfide bonds,and N-acyl amino acids were pivotal metabolites,which offering novel insights into the processing mechanism of collagenous foodstuffs.
基金supported by the Key scientific and Technological research Projects of Xinjiang Production and Construction Corps(2022ab001)the National Natural science foundation of China(32272252)+1 种基金Wens fifth five R&D Major Project(WENs-2020-1-ZDZX-007)China scholarship Council(CsC)for the scholarship under the Grant CsC No.202006150027.
文摘Changes in the quality of eggs during storage relate to their shelf life and economic value.factors such as temperature,relative humidity,the operation of cleaning and microorganisms have been shown to play a role in the storage quality of eggs.This study thus aimed at investigating the effect of hen age on the storage quality of egg,and predicting egg shelf life using back propagation artificial neural network(bP-aNN)based models.Eggs laid by Jingfen No.1(27 and 58 weeks of age)and Jingfen No.6(26 and 57 weeks of age)hens were stored under ambient conditions and evaluated by physicochemical properties.it was found that the shelf life of the lower age group was significantly longer than that of the higher age group.a novel hybrid model combining bP-aNN,cuckoo search and adaptive boosting(Cs-bP-adaboost)was proposed for predicting the remaining egg shelf life,with the input being Haugh unit,yolk index,air cell depth,albumen pH,hen age and breed.The tuning process of hyperparameters such as learning rate,training function,and transfer function was presented in detail.results show that Cs-bP-adaboost had satisfactory performance on the test set with root mean square error(rMsE)and coefficient of determination(R^(2))of 0.68 and 0.97,respectively.and it outperformed bP-aNN by reducing rMsE by 0.39 and improving R^(2) by 0.05.The model used solved the problem that the traditional bP-aNN tends to fall into local minima.The removal of hen age from the input parameters caused a decrease in prediction accuracy(R2=0.95,rMsE=1.00),suggesting an important role of hen age in shelf life prediction.This study demonstrates the great potential of applying combinatorial modeling approaches to predict egg shelf life and the crucial impact of hen age on egg shelf life prediction.
基金supported by the National Natural Science Foundation of China(No.32272252)Yunfu City 2024 Modern Agriculture Industry Cluster Innovation and Entrepreneurship Talent Project(YF2024NYRC01)the China Agriculture Research System(CARS-41).
文摘Chicken lungs are by-products of the slaughtering industry and possess potential application value.Plastein reaction is a modification process involving enzymatic repolymerization of concentrated proteolytic hydrolysates to form new aggregates.Five antioxidant peptides were isolated and purified from chicken lung protein hy-drolysate after plastein reaction(CLPH-P)in the current investigation.After dextran gel chromatography,the SPD fraction exhibited DPPH,ABTS,and hydroxyl radical scavenging rates of 64.20±2.73%,62.21±1.54%,and 63.94±2.89%,respectively.Five peptides(FGWL,FGAF,FPSF,FAGF,and FDRF),which were identified via bioinformatics-based in silico analysis,were anticipated to exhibit significant biological activity and non-toxicity.Their PeptideRanker scores were all above 0.97,among which FGWL demonstrated optimal free radical scav-enger score and cellular permeability,and FDRF possessed favorable water solubility and a neutral isoelectric point.The molecular docking results indicated that FGWL formed the greatest number of hydrogen bonds with Keap1 and attained the lowest binding energy(9.16 kJ/mol),indicating its superior antioxidant efficacy.Moreover,Keap1 formed hydrogen bonds andπ-πconnections with five peptides through residues,and bound stably at the active site.This study indicates that chicken lungs are potentially useful in obtaining high anti-oxidant activity peptides,offering instructions for the high value utilization of poultry by-products and the in-dustry of functional foods.
基金supported by China Agriculture Research System of MOF and MARA(CARS-41)Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007).
文摘To identify the influence of different chicken varieties on the flavor of soft-boiled chicken,four kinds of raw chicken materials including Tuergong,Huangyou,Mahuang and Feizifeng were used to produce soft-boiled chicken by traditional methods.Tuergong had the highest content of sweet and umami amino acids at 6.11%,7.30%respectively.Huangyou was rich in moisture,but low in adenosine monophosphate of 30.10 mg/100 g.The chewiness and flavor nucleotide content of Mahuang were the minimum.Feizifeng had the slightest resilience and large number of flavor nucleotides.Combined with the results of electronic tongue,electronic nose,sensory evaluation and Gas Chromatography-Ion Mobility Spectrometry(GC-IMS),it was found that Tuergong had a relatively high score of taste and aroma with the largest value of electronic tongue of umami.However,the four varieties of soft-boiled chickens had no significant differences in the overall preference.Based on the partial least square discriminant analysis,11 important volatile aroma compounds were identified.In addition,sweet and umami amino acids including Proline,Aspartic acid,Alanine and Glutamic acid were the most important substances affecting the flavor difference of soft-boiled chicken.In conclusion,white-feathered chicken Feizifeng can replace yellow-feathered chicken to produce soft-boiled chicken.
