Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep.

Liangshan Semi-fine Wool Sheep (LSWS, ) are widely raised in Liangshan Yi Autonomous Prefecture, Sichuan, China. To provide a scientific basis for LSWS meat processing, our study investigated various parameters across six meat parts of LSWS including the neck, chuck roll, thin flank, outside flat, eye of round, and hind shank. Our findings revealed that thin flank displayed a higher pH compared to outside flat ( < 0.

Hippocampal NLRP1 inflammasome mediates anxiety-like behavior in mice with hypothyroidism.

Hypothyroidism is associated with anxiety and depression. However, the mechanisms underlying these neuropsychiatric symptoms remain largely unknown. This study aimed to investigate the role of the NLRP1 inflammasome in anxiety-like behavior in mice with hypothyroidism.

Soybean protein isolate-inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel.

In order to improve the problem of low quality in unwashed surimi gels, this study prepared soybean protein isolate-inulin (SPI-inulin) conjugates using ultrasonic-assisted treatment and investigated their potential applications in unwashed surimi. The results demonstrated that sodium dodecyl sulfate-polyacrylamide gel electrophoresis and fourier transform infrared analysis confirmed the formation of SPI-inulin conjugates. The addition of inulin loosened the structure of SPI.

Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness.

In this study, we prepared a new multi-functional intelligent hydrogel preservation film using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), chitosan (CS), and anthocyanin (Anth) as raw materials. The physicochemicals of the hydrogel preservation film, and its role in monitoring the freshness and freshness of salmon was evaluated. The results showed that the monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the hydrogel film, and there were three-dimensional pores in the hydrogel film.

Ultrasound-assisted heat treatment: Accelerating rice glutelin fibrils formation and enhancing emulsifying properties.

The self-assembly of rice glutelin (RG) into RG fibrils (RGFs) represents a promising strategy for enhancing its functional properties. In this study, we investigated the effects of ultrasonic pretreatment on the fibrillation kinetics, structural characteristics, and functional properties of RGFs. The results indicated that ultrasonic pretreatment facilitated the unfolding of RG, resulting in an increased H and β-sheet, thereby accelerating the formation of RGFs and enhancing the fibril conversion rate.

Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation.

This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility of Nemipterus virgatus myofibrillar protein (MP), and the gel properties of heat-induced MP emulsion gel were investigated. The results indicated KGM modification facilitated the unfolding of MP, exposing more tryptophan and hydrophobic groups, thereby improving the wettability and emulsifying activity of MP/KGM mixtures.

Knockdown of ACOT4 alleviates gluconeogenesis and lipid accumulation in hepatocytes.

Acyl-CoA thioesterase 4 (ACOT4) has been reported to be related to acetyl-CoA carboxylase activity regulation; However, its exact functions in liver lipid and glucose metabolism are still unclear. Here, we discovered explored the regulatory roles of ACOT4 in hepatic lipid and glucose metabolism . We found that the expression level of ACOT4 was significantly increased in the hepatic of db/db and ob/ob mice as well as obese mice fed a high fat diet.

Flavor characteristics of large yellow croaker soup served with different dried edible fungi.

The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS.

Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein.

Effects of diacylglycerol (DAG) emulsions with different particle sizes on gel properties, microstructures and chemical forces of myofibrillar protein (MP) gels were investigated. DAG emulsions addition significantly improved the whiteness of MP gels. With the decrease of emulsion droplet size, G', G" and immovable water content of MP gels gradually increased, and cooking loss decreased, in which, emulsion prepared under 200 W reduced the cooking loss to the minimum value of 2.

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis).

The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense microstructures at B-300 MPa, and scallops with favorable gel properties. In addition, the electronic nose and tongue could clearly distinguish the olfactory and gustatory properties of scallops, and the interaction of UHP and allicin increased the variety of volatile compounds in scallops, which mainly included 1-hydroxy-2-propanone, 1-hexenal, 2-butanone-D, and 1-octen-3-ol.

Restraint stress induced anxiety and sleep in mice.

In humans and animals, exposure to changes in internal or external environments causes acute stress, which changes sleep and enhances neurochemical, neuroendocrine, and sympathetic activities. Repeated stress responses play an essential role in the pathogenesis of psychiatric diseases and sleep disorders. However, the underlying mechanism of sleep changes and anxiety disorders in response to acute stress is not well established.

Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi.

The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt level. The addition of OG or ultrasound treatment could significantly enhance the texture properties, gel strength and water holding capacity (WHC) of gel samples, regardless of salt contents.

Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel.

The effects of different amount (0-12%) of chickpea protein-stabilized Pickering emulsion (CPE) on the gelling properties, intermolecular interactions, microstructure, and physicochemical stability of hairtail fish myosin gels were investigated. The myosin gel with 6%-9% CPE demonstrated significantly higher viscoelasticity, gel strength, hardness, water-holding capacity and whiteness, compared to the control (P < 0.05).

Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi.

Background: Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β-glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi. However, it has been rarely reported.

Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ().

Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing characteristics, umami and nutritional values. We here used virtual screening (including online enzymolysis through ExPASy PeptideCutter, bioactivity screening using the PeptideRanker, toxicity and physicochemical property prediction using Innovagen and ToxinPred software), molecular docking, and electronic tongue analysis to identify umami peptides generated from Atlantic cod myosin.

Identification, molecular docking, and protective effects on HO-induced HEK-293 cell oxidative damage of antioxidant peptides from Pacific saury ().

We identified novel antioxidant peptides from Pacific saury (). Enzymatic hydrolysates were isolated, purified, and identified by ultrafiltration, gel chromatography, reverse phase high-performance liquid chromatography (RP-HPLC), and matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) mass spectrometry (MS). Twenty putative peptides were identified from five components of HPLC, among which sixteen peptides were predicted to have good water solubility and non-toxicity by online tools.

Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles.

Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing (UIF) technology on the changes in the quality of large yellow croaker (Pseudosciaena crocea) subjected to 0 to 5 freeze-thaw cycles were investigated. The results showed that the quality deterioration inevitably occurred after repeated freeze-thaw cycles.

Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish.

Electronic nose (E-nose), electronic tongue (E-tongue) and colorimeter combined with data fusion strategy and different machine learning algorithms (artificial neural network, ANN; extreme gradient boosting, XGBoost; random forest regression, RFR; support vector regression, SVR) were applied to quantitatively assess and predict the freshness of horse mackerel (Trachurus japonicus) during the 90-day frozen storage. The results showed that the fusion data of the E-nose, E-tongue and colorimeter could contain more information (with a total variance contribution rate of 94.734 %) than that of the independent one.

Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review.

Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period.

Activation of cholinergic basal forebrain neurons improved cognitive functions in adult-onset hypothyroid mice.

Cognitive dysfunction is common in hypothyroid patients, even after undergoing sufficient levothyroxine (LT4) replacement therapy for euthyroid. Our previous studies indicated that cholinergic neurons might contribute to the decline of cognition in adult-onset hypothyroidism. Nevertheless, the role of the cellular and neural control of basal forebrain (BF) cholinergic neurons in hypothyroidism-induced cognitive impairments is unknown.

Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head.

To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic hydrolysates were investigated. The results demonstrated that ultrasound pretreatment at 150-600 W had a positive effect cod head enzymatic hydrolysates. The soluble peptides content of the enzymatic hydrolysates reached the highest value of 5.

Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation.

The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation of YG significantly improved the texture properties, gel strength, water holding capacity (WHC), storage modulus and loss modulus of myosin gels, especially at a high salt level, whereas the whiteness declined. Furthermore, myosin gels containing YG displayed a more compact and ordered three-dimensional network structure, accompanied by the increasing immobilization of water in gels.

Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein.

In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated, preheated (40°C/30 min), two-step heated (40°C/30 min, 90°C/20 min), and one-step heated (90°C/20 min) treatments to study the thermal aggregation of the two proteins. Their aggregation behavior was characterized by turbidity, active sulfhydryl, degree of protein cross-linking, protein characteristic spectra, and microscopic morphology. The results indicated that for the mixed protein system composed of EWP and MP, the mixed protein aggregation volume was larger and regular at an EWP/MP of 30/70, when the degree of cross-linking was best.

Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder.

The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0, 0.2, 0.