摘要：
Sausage is favored due to its rich nutrition and good taste, but usually contains high sodium concentration. Additionally, physicochemical changes happening during the cooking process of sausage resulted in water loss and poor flavor. Plant proteins are important ingredients in meat alternatives. This study explored the effect of plant proteins on the physical and flavor properties of reduced-sodium pork sausages. The results showed that soy protein isolate had the highest gel strength, water holding capacity (WHC) and oil holding capacity (OHC), pea protein had higher gel strength, WHC and OHC than peanut protein. Besides, the emulsion activity of soy protein isolate and pea protein was higher than that of peanut protein. KCl substitution minimally affected the color of soy protein isolate sausage and WHC of pea protein sausage. LF-NMR results showed KCl didn't change water distribution of sausages. Electronic tongue analysis revealed enhanced umami and reduced sourness with increased KCl in pea protein sausage. Furthermore, Soy protein isolate sausage with 20% KCl substitution and pea protein sausage with 40% KCl substitution had the highest sensory scores. Overall, soy protein isolate and pea protein are promising ingredients with 20% and 30%–40% KCl substitution in sausage, respectively.
Sausage is favored due to its rich nutrition and good taste, but usually contains high sodium concentration. Additionally, physicochemical changes happening during the cooking process of sausage resulted in water loss and poor flavor. Plant proteins are important ingredients in meat alternatives. This study explored the effect of plant proteins on the physical and flavor properties of reduced-sodium pork sausages. The results showed that soy protein isolate had the highest gel strength, water holding capacity (WHC) and oil holding capacity (OHC), pea protein had higher gel strength, WHC and OHC than peanut protein. Besides, the emulsion activity of soy protein isolate and pea protein was higher than that of peanut protein. KCl substitution minimally affected the color of soy protein isolate sausage and WHC of pea protein sausage. LF-NMR results showed KCl didn't change water distribution of sausages. Electronic tongue analysis revealed enhanced umami and reduced sourness with increased KCl in pea protein sausage. Furthermore, Soy protein isolate sausage with 20% KCl substitution and pea protein sausage with 40% KCl substitution had the highest sensory scores. Overall, soy protein isolate and pea protein are promising ingredients with 20% and 30%–40% KCl substitution in sausage, respectively.
关键词：
antioxidant capacity;kappa-selenocarrageenan;lipid oxidation;myofibrillar protein oxidation;pork
摘要：
Excessive oxidation of protein and lipids in pork leads to quality degradation and loss of nutrients. Kappa-selenocarrageenan (Se-K) can not only be used as a selenium enhancer but also as an antioxidant. To explore potential antioxidants that could be applied to pork, the effect of Se-K on myofibrillar protein (MP) and lipid oxidation was investigated. The results demonstrated that Se-K could scavenge hydroxyl radicals, DPPH radicals, and ABTS radicals. It was found that Se-K inhibited the formation of carbonyls and decreased the loss of sulfhydryl groups of MP. Se-K also inhibited cross-linking, aggregation, unfolding, and structural transformation of MP and repressed the increase in surface hydrophobicity. Additionally, Se-K enhanced the emulsibility, textural properties, and water-holding capacity of MP. We also found that Se-K delayed the increase in acid value, peroxide value, and thiobarbituric acid reactive substances value. Furthermore, Se-K inhibited the degradation of unsaturated fatty acids, especially linoleic acid. Overall, Se-K was effective in inhibiting MP and lipid oxidation and could be a potential antioxidant for pork.
通讯机构：
[Liao, E ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词：
Carrageenan oligosaccharides (COs);Crayfish;Protein degradation;Superchilled storage;Tandem Mass Tags (TMT)
摘要：
To assess the effectiveness of carrageenan oligosaccharides (COs) in enhancing superchilling storage of crayfish, the physicochemical features of muscle and protein abundance in the refrigerated sample (RS), superchilled sample (SS) and COs soaked superchilled sample (CS) were evaluated. Microstructural and SDS-PAGE analyses suggested that CS exhibited fewer pores, with a microstructure and protein subunits distribution more similar to RS. Tandem Mass Tags quantitative proteomic analysis revealed 66 up-regulated differentially abundant proteins (DAPs) in the CS vs. SS batch, including myosin light chain 2, neural cadherin, integrin beta, lectin-like protein, toll-1, reticulon-1, and moesin/ezrin/radixin homolog 1, which facilitate cells adhesion and maintain membrane/cytoskeleton integrity. Eukaryotic Clusters of Orthologous Groups results confirmed that COs treatment increased the stability of crayfish myofibrillar proteins by up-regulating DAPs, which were concentrated in functional categories such as "posttranslation modification, protein turnover, chaperones", "signal transduction mechanisms", "energy production and conversion", and "cytoskeleton".
关键词：
Enshi black pork;pork cut;bacterial community;spoilage bacteria;refrigerated storage
摘要：
The Enshi black pig is a Chinese native breed known for its rich nutrition content and high quality, which has notable traction in the consumer market. In this study, the potential impact of the main commercial cuts from Enshi black pork carcasses (ham, loin, and belly) on the bacteria community of spoiled meat under refrigerated storage (4 °C) was assessed by using a high-throughput sequencing method. Moreover, the spoilage potential of isolated strains from spoiled pork was investigated. The results demonstrated significant differences (p < 0.05) in bacterial community diversity and composition among spoiled ham, loin, and belly samples. Linear discriminant analysis effect size (LEfSe) analysis revealed a total of 20 significantly different potential bacterial biomarkers, with the dominant genera of Pseudomonas, Psychrobacter, Shewanella and Carnobacterium. Additionally, C. divergens THT1-5, isolated from spoiled ham samples, displayed cold adaptation and higher spoilage potential in Enshi black pork. These findings are helpful for identifying key factors contributing to spoilage in Enshi black pork and developing strategies to inhibit bacterial growth during preservation.
摘要：
The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.
The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.
摘要：
以毛肚为实验对象,采用KCl替代NaCl的方法制得减盐火锅底料,研究毛肚在此火锅底料中烫煮后的品质特性(感官评价和剪切力),并测定烫煮后毛肚的盐含量、钠含量、钾含量等指标变化.结果表明:毛肚在NaCl、KCl质量比7:3的减盐火锅底料中烫煮各时间点感官评分均最高,在不同NaCl、KCl质量比的减盐火锅底料中烫煮时剪切力均随煮制时间的延长而增加,烫煮80～100 s时增加最显著;毛肚盐含量与钠、钾含量均随烫煮时间的延长而显著增加,相同烫煮时间下毛肚钠含量随减盐配方中KCl替代比例的升高而降低,且钠含量降低比例与KCl替代比例接近;减盐火锅底料能在不影响毛肚风味与食用品质的前提下,降低钠摄入量30％左右,推荐减盐火锅底料KCl替代比例为30％,毛肚烫煮时间为40 s.
通讯机构：
[Haibin Wang] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
通讯机构：
[E. Liao] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China<&wdkj&>National R&d Center for Se-richAgricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, China
