Untargeted metabolomics reveals compositional alterations in the muscle tissue of hybrid crucian carp.

Fish breeding, including distant hybridization and backcrossing, can reinforce fish growth performance and flesh quality. Using the intercrossing and backcrossing, two improved crucian carps, WR1 and WR2, were generated with a fast growth rate and high-quality flesh. The present study focused on the metabolomic profiles of two genetically improved fish species and investigated the mechanisms of advanced traits underlying metabolic changes by comparing them to their original parents.

Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies.

In order to elucidate the development of quality properties in the fat portion of Chinese bacon during low-temperature smoking (LTS), raw pork was cured for five days, followed by infusion with smoked liquid and a subsequent ten-day smoking period characterized by alternating high and low-temperature conditions. The physicochemical characteristics and microstructures of the fat portion of the Chinese bacon were examined at three stages: the raw meat stage (Control), the curing stage (C3d and C5d), and the smoking stage (S5d and S10d). The results showed that LTS increased the hardness, transparency, and b* value of bacon fat.

Carbon Quantum Dots from Roasted Coffee Beans: Their Degree and Mechanism of Cytotoxicity and Their Rapid Removal Using a Pulsed Electric Field.

Carbon quantum dots (CQDs) from heat-treated foods show toxicity, but the mechanisms of toxicity and removal of CQDs have not been elucidated. In this study, CQDs were purified from roasted coffee beans through a process of concentration, dialysis and lyophilization. The physical properties of CQDs, the degree and mechanism of toxicity and the removal method were studied.