Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase.

While the potential of γ-glutamyl transpeptidase from Bacillus amyloliquefaciens for reducing bitterness in porcine hemoglobin hydrolysates has been demonstrated, the underlying mechanistic basis remains unexplored. In the present study, 6 h γ-glutamyl transpeptidase treatment was demonstrated to significantly decrease bitterness intensity (P < 0.05), while enhancing umami characteristics in hemoglobin hydrolysates.

Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain.

Prefried potato is a common semi-finished product used in catering services. However, the quality changes that occur during its transition from a semi-finished to a finished dish remain unclear. This study investigated the moisture and oil content changes in prefried potatoes during freezing-thawing and various reheating processes.

Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality.

Ice crystallization has been the main cause of the deterioration of frozen meat quality, because ice crystal expansion causes mechanical damage to the muscle tissue. Thus, in this study, an innovative non-crystal freezing (NCF) technology, which can achieve non-freezing at temperatures below the ice nucleation point (-4.5 °C for yak), was proposed, and corresponding equipment was designed to prolong the shelf life and increase the logistics distance of yak meat.

Advances in protein extraction methods from faba bean: a comprehensive review.

The extraction of proteins from faba beans is a key process in the food industry, driven by their high protein content and potential as a sustainable alternative to conventional sources. However, this process faces challenges, including the presence of anti-nutritional factors and the need to enhance protein recovery, purity, and quality. This review evaluates dry, wet, and hybrid extraction methods alongside pretreatment strategies, emphasizing their advantages, limitations, and industrial applications.

Study of the Impact of Operating Parameters and the Addition of Fat on the Physicochemical and Texture Properties of Extruded Snacks.

This study investigated the effects of extrusion parameters (barrel temperature, screw speed) and oil content on the physicochemical and textural properties of corn flour-based snacks, using a Box-Behnken response surface design. Significant predictive models (adjusted R > 90%) were established for specific mechanical energy (SME), expansion ratio, bulk density, hardness, compression work, water activity (aw) and dry matter content. The results showed that increasing oil content dramatically reduced SME (from 229.

Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years.

This review explores recent advancements in analytical techniques for characterizing pea protein structure. With growing interest in sustainable protein sources, understanding the relationship between pea protein's structure and its functionality has become essential. This review covers a range of methods used to assess the structural properties of pea protein, focusing on the impact of environmental and processing conditions, as well as interactions with other materials, including mid-infrared spectroscopy, fluorescence spectroscopy, nuclear magnetic resonance spectroscopy, scanning electron microscopy, X-ray methods and calorimetric methods.

Changes in molecular structure of citrus pectin in acidic environments at ambient temperature.

The environmental pH regulates the chemical structure and functional properties of pectin, but the structural changes, especially in acidic environments at ambient temperature, have not been studied. In this study, as acidity increased from pH 7.0 to 1.

Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms.

The role of lipids in the formation and development of warmed-over flavor (WOF) in precooked Chinese stewed beef was investigated using lipidomics. Fourteen predominant odorants (relative odor activity value ≥1) were identified in the reheated stewed beef. A total of 1236 lipids were detected in cooked and reheated stewed beef.

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.

To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in beef during freezing-thawing-cooking and freezing-cooking treatments were investigated. The cooking losses of fresh-cooked, frozen-cooked, and frozen-thawed-cooked samples were 27.

pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure - Function relationship.

This study investigated the relationship between pea protein isolates (PPI) emulsifying properties and their structural, interfacial, and physicochemical characteristics at various pH values (native pH, 7, 5, and 3). Emulsion characteristics including emulsifying activity and stability, droplet size, flocculation index (FI) and coalescence index (CI) were examined. Additionally, physicochemical properties such as solubility, zeta potential, surface hydrophobicity, interfacial protein adsorption and protein conformation were analyzed.

Common soluble carbohydrates affect the growth, survival, and fatty acid profile of black soldier fly larvae Hermetia illucens (Stratiomyidae).

The black soldier fly, Hermetia illucens (L. 1758), is an omnivorous saprophagous insect with a high potential for valorizing organic by-products rich in carbohydrates. Among carbohydrates, H.

Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions.

This study investigated the macro & micro properties of the composite gels formed by soy protein isolate (SPI) and peach pectin fractions: water-soluble pectin (WSP), chelator-soluble pectin (CSP), and sodium carbonate soluble pectin (NSP). Specially, the interaction between pectin fractions and SPI was studied to explain the formation mechanism of the composite gels. WSP, as a high methoxyl pectin, exhibited rich branching (sugar ratio B = 3.

Apoptosis and its role in postmortem meat tenderness: A comprehensive review.

Tenderness is considered a crucial attribute of postmortem meat quality, directly influencing consumers' preferences and industrial economic benefits. The degradation of myofibrillar proteins by endogenous enzymes within muscle fibers is believed to be the most effective pathway for meat tenderization. After animals are slaughtered and exsanguinated, there is a significant accumulation of reactive oxygen species (ROS), and a dramatic depletion of adenosine triphosphate (ATP) in muscle, leading to inevitable cell death.

Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating.

The key odorants contributing to the warmed-over flavor (WOF) of reheated precooked stewed beef were characterized using a sensomics approach. Overall, 36 odorants were identified, and based on flavor dilution factors, odor activity values, aroma recombination, and omission test, 11 compounds mainly derived from lipid oxidation were characterized as the key odorants contributing to the formation of WOF. In particular, 3-(methylthio)propanal, which was positively correlated with meaty aroma, was implicated in an overall increase in WOF.

Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review.

Meat quality (MQ) is unstable during cold chain logistics (CCL). Different technologies have been developed to enhance MQ during the CCL process, while most of them cannot cover all the links of the cold chain because of complex environment (especially transportation and distribution), compatibility issues, and their single effect. Electric fields (EFs) have been explored as a novel treatment for different food processing.

Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure - Function relationship.

This study explored the relationship between pea protein foaming properties and their structure and physicochemical properties under neutral and acidic pH. Results showed that pH modified the zeta potential, particle size and surface tension due to electrostatic changes. FT-MIR and fluorescence spectra revealed pH-induced conformational changes, exposing hydrophobic groups and increasing sulfhydryl content, promoting protein aggregation.

Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes.

Prepared dishes are becoming an increasingly important part of diets, while most studies focus on the flavor. In this study, the moisture loss induced by structure changes of precooked beef during freezing-thawing-reheating process was investigated. The myowater trapped and released by 'myenteric channels' and 'water reservoir' were observed by integrated multiple microstructure and water distribution visual analysis.

Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification.

Hemicellulose is one of the most important natural polysaccharides in nature. Hemicellulose from different sources varies in chemical composition and structure, which in turn affects the modification effects and industrial applications. Grain and oil by-products (GOBPs) are important raw materials for hemicellulose.

Impact of pilot-scale microfluidization on soybean protein structure in powder and solution.

The effect of microfluidization treatment on the primary, secondary, and tertiary structure of soybean protein isolate (SPI) was investigated. The samples were treated with and without controlling the temperature and circulated in the system 1, 3, and 5 times at high pressure (137 MPa). Then, the treated samples were freeze-dried and reconstituted in water to check the impact of the microfluidization on two different states: powder and solution.

Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability.

Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional values, which encourages their use in various fields. Results showed significant differences between the obtained oils.

Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS.

Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are main harmful Maillard reaction products of meat products. Simultaneous quantification of both with high sensitivity, selectivity and accuracy remains a major challenge due to inconsistencies in their pre-treatment and instrumental methods and the different polarity of AGEs and HAs. We developed a method for the simultaneous determination of AGEs and HAs in roast/grilled meat by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) using dynamic multiple reaction monitoring (D-MRM).

Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle.

The objective of this work was to investigate the influence of phosphoglycerate kinase-1 (PGK1) and pyruvate kinase-M2 (PKM2) activity on glycolysis, myofibrillar proteins, calpain system, and apoptosis pathways of postmortem muscle. The activity of PGK1 and PKM2 was regulated by their inhibitors and activators to construct the postmortem glycolysis model and then incubated at 4 °C for 24 h. The results showed that compared to PGK1 and PKM2 inhibitors groups, the addition of PGK1 and PKM2 activators could accelerate glycogen consumption, ATP and lactate production, while declining pH value.

Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit.

A novel ratiometric fluorescent nanoprobe (Rh6G@UIO-66-NH) was fabricated for efficient nitrite (NO) detection in the present study. When NO was introduced, it interacted with the amino groups on the surface of Rh6G@UIO-66-NH, forming diazonium salts that led to the quenching of blue fluorescence. With this strategy, a good linear relationship between NO concentration and the fluorescent intensity ratio of the nanoprobe in the range of 1-100 μM was established, with a detection limit of 0.