The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal ...taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5′‐nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami‐related compounds in the chicken soup were inosine 5′‐monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)‐2‐nonanal, (E)‐2‐decenal, (E,E)‐2,4‐decadienal, 1‐hexanol, and 2‐pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1‐hexanol and 2‐pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h.
Practical Application
The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
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•Freez-thaw cycles increase lipid and protein oxidation, reduce colour stability and pH of chicken breast meat.•SDS–PAGE and DSC profile shows that multiple freez-thaw cause ...structural changes in muscle protein.•Nuclear magnetic resonance (NMR) relaxometery profile indicate the reduce myowater in chicken breast meat.
The objective of this study was to determine the effects of repeated freeze–thaw cycles (0–6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a∗ (redness) and b∗ (yellowness) values decreased while L∗ values (lightness) increased with increasing cycle numbers. Increasing freeze–thaw cycles resulted in a greater degree of lipid and protein oxidation, as evidenced by higher contents of malondialdehyde and carbonyl compounds, and lower contents of sulfhydryl groups. Differential scanning calorimetry profiles and SDS–PAGE banding patterns of myofibrillar proteins indicated slight denaturation of myosin and actin with repeated freeze–thaw cycles. The structural changes occurring in proteins caused by oxidation directly affected the ability of muscles to retain water, as confirmed by the nuclear magnetic resonance relaxometery profile. In conclusion, multiple freeze–thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry‐cured ham, which often cause a lot of financial losses to manufacturers and seriously damage ...the quality of the product. These sensory and textural defects are related to the protein degradation of dry‐cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry‐cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry‐cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry‐cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry‐cured ham. Ultrasound‐assisted mild thermal or high‐pressure treatment shows a good correction for the organoleptic and textural defects of dry‐cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
•Ultrasound treatment (PUS) could increase lipid and protein oxidation significantly.•Protein aggregation occurred according to SDS–PAGE analysis.•Free sulfhydryl contents and protein surface ...hydrophobicity increased after PUS.•FTIR showed the increases in β-sheets while decreases in α-helix structures after PUS.
The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96Wcm−2) and treatment time (30, 60, 90 and 120min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20kHz and fresh beef at 48h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P<0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P<0.05). SDS–PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The purpose was to observe whether valproic acid (VPA) has a positive effect on bone-defect repair via activating the Notch signaling pathway in an OVX rat model. The MC3T3-E1 cells were cocultured ...with VPA and induced to osteogenesis, and the osteogenic activity was observed by alkaline phosphatase (ALP) staining, Alizarin Red (RES) staining and Western blotting (WB). Then the hydrogel-containing VPA was implanted into the femoral epiphysis bone-defect model of ovariectomized (OVX) rats for 12 weeks. Micro-CT, biomechanical testing, histology, immunofluorescence, RT-qPCR, and WB analysis were used to observe the therapeutic effect and explore the possible mechanism. ALP and ARS staining and WB results show that the cell mineralization, osteogenic activity, and protein expression of ALP, OPN, RUNX-2, OC, Notch 1, HES1, HEY1, and JAG1 of VPA group is significantly higher than the control group. Micro-CT, biomechanical testing, histology, immunofluorescence, and RT-qPCR evaluation show that group VPA presented the stronger effect on bone strength, bone regeneration, bone mineralization, higher expression of VEGFA, BMP-2, ALP, OPN, RUNX-2, OC, Notch 1, HES1, HEY1, and JAG1 of VPA when compared with OVX group. Our current study demonstrated that local treatment with VPA could stimulate repair of femoral condyle defects, and these effects may be achieved by activating Notch signaling pathway and acceleration of blood vessel and bone formation.
The effects of ultrasound intensity and salt concentration of brining for accelerating brine transfer into beef were evaluated. Samples were analyzed with NaCl and water content, effective diffusion ...coefficient and microstructure. Results showed that ultrasound intensity and NaCl concentration of brine could significantly affect NaCl and moisture content at different treating time during meat brining (p<0.05). According to the calculation of diffusion coefficients (D), measured and calculated data were consistent indicating the fitness of the applied model. The D values of NaCl or water significantly increased with ultrasound intensity while the salt concentration was slightly affected by D values of NaCl or water. These facts could be confirmed by microstructural analysis with TEM which illustrated that the space of separation of myofibrils improved with ultrasound intensity. However, with the different salt concentration of brining, ultrasound intensity 20.96W/cm2 caused a nearly consistent result of myofibrils ruptured but significantly better than other ultrasound intensity (p<0.05). Therefore, ultrasound could be considered a potential method to accelerate the brining process in meat products.
In our research, the ultrasound intensity could significantly affect diffusion coefficients (D) of NaCl or water while the salt concentration with ultrasound processing was slightly affected the values of D, these results indicated that in industrial application, we might focus on the effect of ultrasound intensity. In addition, along with the emerging technology, this could reduce the amount of NaCl supplemented in brining and shorten the processing time.
•US and NaCl concentration could significantly improve NaCl and moisture content during meat brining.•US could improve the diffusion coefficients (D) of NaCl or water while the salt concentration was slightly affected the D.•US intensity could significantly affect myofibrils structure during treatment.•Salt concentration caused a nearly consistent myofibrils ruptured at the same US intensity.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
The effects of sugarcane insoluble dietary fiber (SIDF) on water holding capacity (WHC), gel strength, microstructure, and secondary structures of myofibrillar protein (MP) gels were studied. The gel ...strengths and WHC were improved with the increase of SIDF content. Paraffin section showed that SIDF did not have direct contact with the MP and was simply trapped in the gel network. The SEM micrograph indicated that water channels appeared through the pure MP gel network, so the integrity of gel network and the gelation quality would de deteriorated. The SIDF acted as active dehydrating agent and change the water distribution. Hence, the water channels disappeared in the internal of heat-induced gelation, which promote to aggregate compact and well-linked gel structure. The analysis of T2 relaxation revealed that T21 relaxation time of MP gel decreased significantly with SIDF addition, which indirectly suggested that the gel with SIDF had better three-dimension network and could bind the water more firmly. Raman spectroscopic study showed the SIDF addition resulted in the left shift and right shift of characteristic peak in Amide I and Amide III of the gelation, respectively. Moreover, the intensity of characteristic peak in aliphatic residues band also had a significant decrease. The changes of Raman spectroscopy reflected the SIDF addition have the positive effect on forming firm and compact MP gel.
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•SIDF significantly improved the gel strength and WHC of MP gels.•Water channels in the pure MP gel deteriorated the integrity of the gel network.•SIDF affected moisture distribution in the gel by drawing water from MP.•SIDF promoted β-sheets over α-helices and hydrophobic interactions in the MP.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Tungsten (W) is considered to be one of the most promising plasma-facing materials (PFMs) for next-step fusion energy systems. However, as a PFM, W will be subjected to extremely high fluxes of ...low-energy hydrogen (H) isotopes, leading to retention of H isotopes and blistering in W, which will degrade the thermal and mechanical properties of W. Modelling and simulation are indispensable to understand the behaviour of H isotopes including dissolution, diffusion, accumulation and bubble formation, which can contribute directly to the design, preparation and application of W as a PFM under a fusion environment. This paper reviews the recent findings regarding the behaviour of H in W obtained via modelling and simulation at different scales.
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•The pure MP gelation had a loose and dispersed network with interconnected water channels.•The MP gelation was significantly improved by IDF addition.•IDF addition eliminate ...interconnected water channels in the gelation network.•The IDF addition promoted to the protein aggregation during thermal process.
The effects of insoluble dietary fiber (IDF) on heat-induced gelation properties, such as microstructural changes and the molecular conformation of myofibrillar proteins (MP), were analyzed by image analyses and Raman spectroscopy. Scanning electron microscopy revealed that pure MP gelation contained a loose and dispersed network with interconnected water channels. With IDF addition, the lacunarity and the particle size of water pores both significantly decreased (P < 0.05) and fractal dimension significantly increased (P < 0.05), which indicated the formation of a homogenous and compact three-dimensional network. Through Raman spectra, IDF addition resulted in modification of amide I and III regions, by a significant decrease in α-helix content, accompanied by an increase of β-sheets, β-turns, and random coil content (P < 0.05); the intensity of CU+005CH stretching vibrations bending vibrations bands were significantly decreased (P < 0.05). Principal component analyses showed significant correlations between textual property, microstructure and molecular conformations. Cluster analyses indicated IDF improved the functionality of MP gel by 1): IDF stable the moisture phase 2) “concentrated” MP promoted structural integrity and compact gelation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
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