This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on ...meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased L⁎ values and increased a⁎ values, which was mainly attributed to an elevated proportion of oxymyoglobin and reduced metmyoglobin content. Additionally, ultrasonic marination did not exert a negative impact on the oxidation of pork protein and lipids. After roasting, samples marinated by ultrasound exhibited a significantly higher abundance of volatile flavor compounds compared to static marinated meat (with an increase of 16 flavor substances) and fresh pork (with an increase of 24 flavor substances), demonstrating the efficacy of ultrasonic marination in enhancing the overall flavor and taste profile of pork. Consequently, the application of ultrasonic technology holds great potential for the “home kitchen type” rapid marination.
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•Ultrasonic curing improved the textural properties of pork, especially at 26.8 kHz.•Ultrasonic curing enhanced the water holding capacity of pork without pH changes.•The vibrant red color of ultrasound cured pork was related to the increase of MbO2.•There was no obvious oxidation of pork protein and lipid during ultrasonic curing.•Samples cured by ultrasound showed a higher abundance of volatile flavor compounds.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
This study aimed to investigate the effect of lysine (Lys) on quality profile promotion and saltiness compensation in reduced‑sodium salt frankfurters. The results showed that the cooking loss of ...reduced‑sodium salt frankfurters decreased from 5.63 to 3.45% when the Lys level increased from 0.1 to 0.7%, as well as enhanced water contents and saltiness in a Lys dose-dependent manner. Moreover, the corresponding peak area percentage (A21) of reduced‑sodium salt frankfurters remarkably increased from 79.63% to 81.48% with the increased level of Lys. However, a higher level of Lys (≥ 0.5%) obviously reduced the textural properties of reduced‑sodium salt frankfurters, which was clearly verified by looser and rougher microstructures. Furthermore, hydrogen bonds were found to be the dominant molecular force in Lys-added reduced‑sodium salt frankfurters. Meanwhile, 0.3% Lys was found to exhibit the optimal sodium salt-replacing effect due to the highest degree of quality profile promotion and saltiness compensation. Additionally, directional triangle sensory evaluation further confirmed that the reduced‑sodium salt frankfurters treated with 0.3% Lys was perceived to be similar to control frankfurters, resulting a 50% salt-reduction effect. Thus, our results suggested that Lys could be applied as an efficient sodium salt alternative in reduced‑sodium salt frankfurters.
•Lysine (Lys) can promote the quality profiles of reduced‑sodium salt frankfurters.•The lost saltiness of reduced‑sodium salt frankfurters can be compensated by Lys.•For sodium salt replacement in frankfurters, 0.3% Lys is the optimal level.•A higher Lys level renders looser and rougher microstructures.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
This study constructed an in-house assembled device that allowed the stirring and direct current magnetic field (DC-MF) to be simultaneously applied to pretreat meat batters. The effects of stirring ...and DC-MF on the hydration and textural properties of chicken batter gels were investigated, and potential mechanisms were explored. The results demonstrated that the combined treatment (3 mT, 15 min, and 250 rpm) improved the texture and gel properties of meat batter gels, as well as the rheological behavior. It also increased the proportion of immobilized water (PT22) to 97.95% and enhanced protein hydration, decreasing cooking losses by 4.66% (P < 0.05). Microstructural images revealed that the DC-MF was conducive to forming a denser and more homogeneous gel structure with pores ranging from 10 to 100 μm. Specifically, the combined treatment exerted preferable properties in water retention and texture and could be used as a physical modification in emulsified meat products.
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•An in-house assembled device was constructed.•The lowest cooking loss was obtained at 3 mT, 15 min, and 250 rpm.•Stirring helped meat batters form a homogeneous and better-textured gel structure.•DC-MF treatment promoted the conversion of free water into immobilized water.•DC-MF treatment altered the texture and network structure of meat batter gels.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Photocatalytic performance of SnSe/GO nanocomposites has been improved by S-GO.•Photogenerated electron lifetime of the nanocomposites has been increased by S-GO.•Textural properties ...of the nanocomposites have been enhanced by S-GO.•The morphology of S-SnSe/GO and SnSe/S-GO nanocomposites is different.
A comparative study between the visible-light photocatalytic activity of S-doped SnSe (S-SnSe)/GO and SnSe/S-doped GO (S-GO) nanocomposites was presented. A faster photocatalytic activity was observed for the SnSe/S-GO nanocomposites. It was understood that the faster photocatalytic activity of SnSe/S-GO nanocomposites was due to the surface of S-GO sheets. Cracked surface of the S-GO caused to formation SnSe nanoparticles (NPs) with an average diameter of 5 nm, while, it was observed a mixed morphology of nanorods (NRs) and NPs for the S-SnSe/GO nanocomposites. X-ray diffraction patterns, Raman, and X-ray photoelectron spectroscopy results of the GO and S-GO sheets indicated that the degree of oxidation of S-GO sheets was lower than the pristine GO سا. The photogenerated electron lifetime of the SnSe/S-GO nanocomposites was approximately 630 ns, while, this time was almost 26 ns for the S-SnSe/GO nanocomposites, resulting the photogenerated electron-hole pair (EHP) lifetime for the SnSe/S-rGO nanocomposites was higher.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The effect of different heating temperatures and different insect:meat ratios on the structural properties and water and fat stabilization of (hybrid) cooked sausages was studied. Structural ...properties were substantially reduced upon partial replacement of meat by insect, even when only 5 or 10% meat was replaced. Only for sausages with low insect contents (5 or 10% replacement) heated at 90 °C, similar viscoelastic properties compared to a standard cooked sausage could be obtained. However, textural properties remained inferior in all hybrid cooked sausages, even at high heating temperatures. The cooking loss was generally positively affected by the partial replacement of meat by insect, indicating good water and fat stabilization in hybrid cooked sausages during heating and cold storage. However, the hybrid cooked sausages destabilized more easily when subjected to an external force immediately after heating, resulting in an increased fluid release (both water and fat).
This study provides important insights with regards to the processing and composition of hybrid cooked sausages. Results showed that even the replacement of only 5% meat by insect negatively impacted the structure and physical stability (with the exception of cooking loss) of cooked sausages. Even though applying higher temperatures considerably improved some characteristics (e.g. amount of structure formation and structure stability), the hybrid cooked sausages remained inferior to a standard cooked sausage. Therefore, more research is needed to further improve their structural properties and water and fat stabilization.
•Structure and water and fat stabilization of hybrid cooked sausages was studied.•Replacing meat with insect (≥ 5%) negatively affected the structural properties.•Generally, cooking loss was positively affected by replacing meat with insect.•Increasing the heating temperature improved the structural properties.•Overall, all hybrid cooked sausages remained inferior to a standard cooked sausage.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate ...(ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.
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•Aggregated KGM comprehensively improved the texture of emulsified sausage.•Swelling ADSP exerted pressure on the protein matrix and reduced product cohesiveness.•SPI cross-linked with myosin and made emulsified sausage softer.•Results could help in the development of new emulsified surimi sausage products.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging ...to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.
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BFBNIB, GIS, IJS, KISLJ, NUK, PNG, UL, UM, UPUK
This study aimed at establishing the influence of the textural properties, interparticle pores in particular, of the support in Ni/MgAl2O4 catalyst on other physicochemical properties and on coke ...formation during partial oxidation of methane. Ni catalysts were prepared over four different MgAl2O4 supports with different surface area and pore characteristics to establish their impact. Mesoporous MgAl2O4 supports were prepared by modified sol-gel and co-precipitation methods, and were compared with a commercial nano-powder counterpart. The catalysts were characterized by various techniques including powder XRD, XRF, N2 sorption, TEM, CO2-TPD, H2-TPR, DRIFTS, TGA, and Raman spectroscopy. The catalysts over the sol-gel prepared supports showed CH4 conversion around 89%, H2 selectivity close to 100%, H2/CO ratio ∼2.05, and negligible carbon deposits. While the catalyst over the support prepared by coprecipitation showed comparable conversion and products selectivity, it showed a slight decrease in conversion that was referred to the formation of a small amount of carbon deposit. On the other hand, the catalyst based on the commercial MgAl2O4 nano-powder showed conversion ∼84%, H2/CO ratio of 2.2, and large amount of coke deposit that lead to unstable conversion and gradual deactivation. The significantly enhanced coking resistance of the catalysts based on the prepared supports was referred to their larger volume of wider mesopores and their higher density of basic sites. On the other hand, the considerable and rapid coke formation over commercial support-based catalyst was referred to the narrow pores as well as lower pore volume, in addition to the lower density of basic sites, of its support. Narrow pores are expected to get rapidly filled with carbonaceous species blocking some active sites, hindering diffusion of products as well as O2 and CO2 access, and limiting oxidation and removal of these species as they form. The results indicate that the dominance of wide interparticle mesopores (>5 nm) of the support are essential to avoid coke accumulation.
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•Prepared MgAl2O4 showed unique textural properties and high basic site density.•Catalysts on highly porous prepared supports showed significant coking resistance.•Coking resistance was referred to large volume of mesopores and surface basic sites.•Low total pore volume and small average pore diameters enhanced coke accumulation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•First application of Fomitopsis pinicola in the solid fermentation of wheat bran.•Alkylresorcinols content were significantly improved, and the bran had a special flavor.•The textural and functional ...properties of the bread were significantly improved.
Wheat bran was solid state fermented by Fomitopsis pinicola. The results showed that the processing properties were increased by fermentation and the content of total phenol and alkylresorcinols was 5.91 and 1.55 times of the unfermented bran respectively by the 6th day. The total antioxidant capacity was 5.73 times of the unfermented sample by the 4th day. Electronic nose analysis showed that the fermented wheat bran had a special flavor. GC–MS analysis found that 4-ethyl-2-methoxy-phenol was the main flavor substance, which was sharply increased during the fermentation. Furthermore, the textural properties of the dough and bread containing fermented bran were significantly improved. The content of phytic acid in the bread was significantly decreased, while the protein, total phenol and alkylresorcinols contents were significantly increased. Results suggest that solid state fermentation by Fomitopsis pinicola is a promising way to improve wheat bran to a nutritious and flavorful cereal food ingredient.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
This study developed bigels as substitutes for solid fats, utilizing beeswax/plant sterol esters oleogel and gelatin/whey protein isolates hydrogel. Analysis focused on the effects of varying ...hydrogel to oleogel ratios on their microstructure, textural properties, and stability. As the oleogel content surpassed 50 wt%, a shift from O/W to W/O type was observed. Bigels with 60 wt%-80 wt% oleogel content exhibit higher hardness, ranging from 298.53 ± 30.33g to 376.55 ± 30.43g. Those with 50 wt% oleogel content show a peak shear strength of 8067.18 ± 17.41 g.sec. The melting temperatures of the bigels ranged from 52.218 to 109.423 °C, higher than the single oleogel at 45.934 °C. X-ray diffraction revealed a polycrystalline structure with α, β, and β′ polymorphs in the W/O bigels, indicating a more organized structure with increased oleogel. During the sensory evaluation, bigels with 60 wt% oleogel content (8.22 ± 0.22) closely resembled butter (8.58 ± 0.14), achieving the highest overall acceptability. After 30 days at room temperature (25 °C), the bigels with 60 wt% oleogel content exhibited excellent water retention (83.78 ± 3.70%) and oil retention (80.05 ± 1.93%), promising for the design of sustainable, low-calorie fat alternatives.
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•1.Bigels with low-calorie, low-fat were synthesized for food industry.•2.At 50% oleogel content, the type of bigels will transition from O/W to W/O.•3.Ratio of oleogel can regulate the mechanical characteristics of the bigels.•4.Bigels enhance oil resistance to oxidation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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