Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling ...Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.展开更多
A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker...Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.展开更多
3D printing is characterized by customizability,rapid prototyping,on-demand manufacturing,and decentralized/distributed manufacturing.Minced meat/surimi has high nutritional value,and by changing the composition,rheol...3D printing is characterized by customizability,rapid prototyping,on-demand manufacturing,and decentralized/distributed manufacturing.Minced meat/surimi has high nutritional value,and by changing the composition,rheological and textural properties of the materials,3D printed meat and aquatic products can meet the needs of special populations such as infants,young children,and the elderly,to solve the problem of swallowing difficulty,food accumulation or indigestion.However,minced meat/surimi is not directly printable,and the multi-component complex system composed of protein-polysaccharide-fat affects its printability,and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth.this paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability,stability,and adaptability.the digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition.3D printing technology has a great potential to achieve precise printing in complex formulations,thus realizing the goal of providing specific nutrients to target populations.展开更多
Background:Split-thickness skin grafting is the current gold standard for the treatment of traumatic skin loss.However,for patients with extensive burns,split-thickness skin grafting is limited by donor skin availabil...Background:Split-thickness skin grafting is the current gold standard for the treatment of traumatic skin loss.However,for patients with extensive burns,split-thickness skin grafting is limited by donor skin availability.Grafting split-thickness skin minced into micrografts increases the expansion ratio but may reduce wound repair quality.Dermal substitutes such as Pelnac can enhance the healing of full-thickness skin wounds,but their application currently requires two surgeries.The present study investigated whether it is possible to repair full-thickness skin defects and improve wound healing quality in a single surgery using Pelnac as an overlay of minced split-thickness skin grafts in a rat model.Methods:A full-thickness skin defect model was established using male Sprague-Dawley rats of 10 weeks old.The animals were randomly divided into control and experimental groups in which Vaseline gauze and Pelnac,respectively,were overlaid on minced split-thickness skin grafts to repair the defects.Wound healing rate and quality were compared between the two groups.For better illustration of the quality of wound healing,some results were compared with those obtained for normal skin of rats.Results:We found that using Pelnac as an overlay for minced split-thickness skin grafts accelerated wound closure and stimulated cell proliferation and tissue angiogenesis.In addition,this approach enhanced collagen synthesis and increased the formation of basement membrane and dermis as well as the expression of growth factors related to wound healing while reducing scar formation.Conclusions:Using minced split-thickness skin grafts overlaid with Pelnac enables the reconstruction of fullthickness skin defects in a single step and can increase the healing rate while improving the quality of wound healing.展开更多
Undersized crawfish have little economic value and are often discarded.Producing crawfish minced meat(CMM)from undersized crawfish and using an appropriate freezing technique may enable an economically viable market.T...Undersized crawfish have little economic value and are often discarded.Producing crawfish minced meat(CMM)from undersized crawfish and using an appropriate freezing technique may enable an economically viable market.The objective of this research was to evaluate the effect of the energy removal rate using two techniques,cryogenic freezing(CF)and air blast freezing(BF),on CMM’s quality during frozen storage.CMM was separated into two batches;one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer.CMM batches were frozen and stored at−18℃.They were analyzed for moisture content,color,pH,and lipid oxidation during 180 days of storage.The CMM yield was 64.67%of the total crawfish weight.Cryogenic freezing achieved the highest freezing rate.Cryogenically frozen CMM showed 22%less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage.This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage.展开更多
Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite,which is associated with health risks.Silver carp(Hypophthalmichthys molitrix)mince(M_(0))was washed for 1(M_(1...Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite,which is associated with health risks.Silver carp(Hypophthalmichthys molitrix)mince(M_(0))was washed for 1(M_(1))or 3(M_(3))times and the impact of washing on the properties frozen storage(−18℃)during 4 months were determined and results were compared to those of conventional silver carp sausages(Mt).Lipid oxidation,as evidenced by changes in thiobarbituric acid reactive substances and FFAs,took place during storage in the order of M_(0)>M_(1)=M_(3)=Mt with M_(0)being highly oxidized(P≤0.05).Total volatile base nitrogen formed during storage and the ranking for the quality loss was as follows M_(0)>M_(1)>M_(3)=Mt.Washing(M_(1)=M_(3))led to less hardness(P≤0.05).Mt had better redness,while M_(1)and M_(3)led to higher expressible moisture,water release and lightness(P≤0.05).Results indicated the lower sensory and consumer-liking properties of frozen M_(1)and M_(3)sausages.Therefore,washing and frozen storage influenced silver carp mince sausages.展开更多
文摘Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
文摘Minced pork paste was mixed with cooked rice and noodle resulted in very popular traditional gourmet meal in Taiwan. The 100 ℃, 4 h was normally cooking condition for commercial business. However, the pressure cooker with higher cooking temperature （106 ℃, 116 ℃ and 121 ℃） and different cooking time were under studied in order to improving efficiency, quality and even cost down. The samples of neck pork substitute, cooking at 106℃, 100 rain; 116℃, 75 min; 121 ℃, 45 min with different pressure were perfomed the result as well as traditional 20% fat in ordinary formulation and cooking at 100℃ for 4 h. During storage, the products were taste acceptable for 4 weeks at 4 ℃, 4 months at - 18 ℃ and better than 1 day at 25 ℃ storage.
基金supported by China Agriculture Research System (CARS-48)Scientific and Technological Innovation Strategy of Guangdong Province (2022A05036)+3 种基金Guangdong General Universities Young Innovative Talents Project (2020KQNCX028)Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011)the Postgraduate Education Innovation Project of Guangdong Ocean University (202243)Student Innovation Team Project of Guangdong Ocean University(CXTD2025002)
文摘3D printing is characterized by customizability,rapid prototyping,on-demand manufacturing,and decentralized/distributed manufacturing.Minced meat/surimi has high nutritional value,and by changing the composition,rheological and textural properties of the materials,3D printed meat and aquatic products can meet the needs of special populations such as infants,young children,and the elderly,to solve the problem of swallowing difficulty,food accumulation or indigestion.However,minced meat/surimi is not directly printable,and the multi-component complex system composed of protein-polysaccharide-fat affects its printability,and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth.this paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability,stability,and adaptability.the digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition.3D printing technology has a great potential to achieve precise printing in complex formulations,thus realizing the goal of providing specific nutrients to target populations.
文摘Background:Split-thickness skin grafting is the current gold standard for the treatment of traumatic skin loss.However,for patients with extensive burns,split-thickness skin grafting is limited by donor skin availability.Grafting split-thickness skin minced into micrografts increases the expansion ratio but may reduce wound repair quality.Dermal substitutes such as Pelnac can enhance the healing of full-thickness skin wounds,but their application currently requires two surgeries.The present study investigated whether it is possible to repair full-thickness skin defects and improve wound healing quality in a single surgery using Pelnac as an overlay of minced split-thickness skin grafts in a rat model.Methods:A full-thickness skin defect model was established using male Sprague-Dawley rats of 10 weeks old.The animals were randomly divided into control and experimental groups in which Vaseline gauze and Pelnac,respectively,were overlaid on minced split-thickness skin grafts to repair the defects.Wound healing rate and quality were compared between the two groups.For better illustration of the quality of wound healing,some results were compared with those obtained for normal skin of rats.Results:We found that using Pelnac as an overlay for minced split-thickness skin grafts accelerated wound closure and stimulated cell proliferation and tissue angiogenesis.In addition,this approach enhanced collagen synthesis and increased the formation of basement membrane and dermis as well as the expression of growth factors related to wound healing while reducing scar formation.Conclusions:Using minced split-thickness skin grafts overlaid with Pelnac enables the reconstruction of fullthickness skin defects in a single step and can increase the healing rate while improving the quality of wound healing.
文摘Undersized crawfish have little economic value and are often discarded.Producing crawfish minced meat(CMM)from undersized crawfish and using an appropriate freezing technique may enable an economically viable market.The objective of this research was to evaluate the effect of the energy removal rate using two techniques,cryogenic freezing(CF)and air blast freezing(BF),on CMM’s quality during frozen storage.CMM was separated into two batches;one batch was cryogenically frozen with liquid nitrogen and the other batch was frozen with an air blast freezer.CMM batches were frozen and stored at−18℃.They were analyzed for moisture content,color,pH,and lipid oxidation during 180 days of storage.The CMM yield was 64.67%of the total crawfish weight.Cryogenic freezing achieved the highest freezing rate.Cryogenically frozen CMM showed 22%less lipid oxidation than CMM frozen by air blast freezing at 180 days of storage.This study showed that CMM could be mechanically produced from undersized crawfish and freezing techniques with high energy removal rate could better maintain quality attributes for CMM during frozen storage.
文摘Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite,which is associated with health risks.Silver carp(Hypophthalmichthys molitrix)mince(M_(0))was washed for 1(M_(1))or 3(M_(3))times and the impact of washing on the properties frozen storage(−18℃)during 4 months were determined and results were compared to those of conventional silver carp sausages(Mt).Lipid oxidation,as evidenced by changes in thiobarbituric acid reactive substances and FFAs,took place during storage in the order of M_(0)>M_(1)=M_(3)=Mt with M_(0)being highly oxidized(P≤0.05).Total volatile base nitrogen formed during storage and the ranking for the quality loss was as follows M_(0)>M_(1)>M_(3)=Mt.Washing(M_(1)=M_(3))led to less hardness(P≤0.05).Mt had better redness,while M_(1)and M_(3)led to higher expressible moisture,water release and lightness(P≤0.05).Results indicated the lower sensory and consumer-liking properties of frozen M_(1)and M_(3)sausages.Therefore,washing and frozen storage influenced silver carp mince sausages.
