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
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
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
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
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 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 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 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.
