Food Science of Animal Products, Journal Year: 2024, Volume and Issue: 2(4), P. 9240088 - 9240088
Published: Dec. 1, 2024
Language: Английский
Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 152, P. 104663 - 104663
Published: Aug. 10, 2024
Language: Английский
Citations
6
Additive manufacturing, Journal Year: 2024, Volume and Issue: 93, P. 104422 - 104422
Published: Aug. 1, 2024
Language: Английский
Citations
6
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)
Published: Feb. 10, 2025
Abstract Emulsion‐based foods typically employ proteins as their stabilizers, and quality maintenance mostly relies on freezing conditions. Currently, improving the stability of food emulsions through various strategies has been a topical issue in science fields, modification targeting is an essential research direction. This review discusses destabilization mechanisms during freezing, including changes aqueous oil phases, lipid oxidation, pH ionic strength, denaturation or inactivation emulsifiers. Then, it illustrates role spatial structural properties formation interfacial protein films maintaining emulsions. Moreover, this highlights effects emulsion gels, enzymatic hydrolysis treatment, glycosylation, salt polyphenol addition, physical treatment. It also further application protein‐modified Pickering industry. In summary, treatments performed are effective emulsions, area still considerable room for exploration future, such involving emerging technologies substances synergistic effect different stability. will provide valuable theoretical insights into production high‐quality shelf‐stable emulsion‐based products.
Language: Английский
Citations
0
LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117580 - 117580
Published: Feb. 1, 2025
Language: Английский
Citations
0
Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102420 - 102420
Published: March 30, 2025
This study explored the influence of Sichuan characteristic vine pepper oil (VPO) on quality boiled rabbit meatballs. Sensory analysis revealed that VPO addition alleviated strong undesirable odor However, increasing content significantly reduced texture and water-holding capacity (WHC), particularly when exceeded 3 % (v/w). SEM BET-specific surface area indicated higher levels promoted globular aggregate formation gel surface, increased number large pores, resulted in uneven pore volume distribution. Elevated storage modulus hindered gel-strengthening phase, intermolecular force demonstrated significant inhibition hydrophobic interactions between protein molecules during heating. SDS-PAGE further showed induced covalent bonding meat proteins components, forming excessive macromolecular aggregates disrupted integrity structure, ultimately leading to product WHC.
Language: Английский
Citations
0
Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(4)
Published: April 1, 2025
ABSTRACT To solve the problem of fresh fish and meat being prone to spoilage deterioration during storage transportation, thus causing great economic losses, we investigated efficacy based on synergistic antibacterial effect chlorine dioxide chitosan. This paper developed an ice temperature technology for preservation sturgeon fillets. The research results showed that among five common different freezing point regulators, only NaCl, glucose, sucrose displayed negligible effects texture slices. optimal ratio obtained through response surface optimization was 3.07 g/100 mL 3.25 4.05 sucrose, which could lower fillet −2.50°C. Based changes in volatile base nitrogen, thiobarbituric acid reactants, pH value, total viable bacteria storage, endpoints fillets stored at (−2°C) low (4°C) were determined be 9–12 days 3–6 days, respectively. high‐throughput sequencing traditional culture‐isolation techniques, four dominant successfully isolated identified temperature, including Chryseobacterium sp., Microbacterium Empedobacter falsenii , Bacillus cereus . For three components (chitosan, sodium alginate, poly‐L‐lysine HCl) coating, fresh‐keeping 2.12 chitosan, 0.72 1.02 HCl. Under conditions, TVB‐N, TBARS, pH, other parameters would significantly decreased.
Language: Английский
Citations
0
Journal of Food Science, Journal Year: 2024, Volume and Issue: unknown
Published: Nov. 18, 2024
Abstract Surimi products are favored by domestic and foreign consumers due to their distinctive gelatinous texture, rich nutrition, convenient consumption. Gel properties key evaluation indicators for the quality of surimi products, which was mainly determined gel‐forming ability myofibrillar protein (MP). In recent years, processing industry has faced challenges in product that limits further development, how effectively improve gel become one scientific problems be solved industry. A viable strategy improving involves combining with exogenous additives, such as proteins, polysaccharides, lipids, enhance MP. At present, there is limited literature review systematically investigate role these additives interacting MPs system effect on heat‐induced surimi. Therefore, this review, we discussed formation mechanism influencing factors gel, interactions biomolecules (proteins, lipids) protein, well effects product. The aim help us a better understanding intrinsic action mechanisms complex provide some theoretical guidance improvement development products.
Language: Английский
Citations
3
International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 280, P. 136054 - 136054
Published: Oct. 24, 2024
Language: Английский
Citations
0
International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 283, P. 137417 - 137417
Published: Nov. 10, 2024
Language: Английский
Citations
0
Food Science of Animal Products, Journal Year: 2024, Volume and Issue: 2(4), P. 9240088 - 9240088
Published: Dec. 1, 2024
Language: Английский
Citations
0