内容: Diet, as the core means of obtaining nutrients in the human body, plays a key role in maintaining a state of health and influencing the development of diseases. High fat diets (HFD) can cause hyperlipidaemia, obesity, type 2 diabetes, hypertension, cardiovascular disease, and other diseases. Dietary interventions have emerged as effective adjunctive therapies, especially dietary fatty acids and antioxidant intake can improve dyslipidaemia induced by HFD. Here, to explore the effects of unsaturated fatty acid-rich diets supplemented with antioxidants on lipid and fatty acid metabolism in high-fat rats, 40 Sprague-Dawley rats (half male and half female) were divided into 4 groups and fed with basal diet (C), basal diet supplemented with 12.7% mixed oil (MO), mixed oil plus VE (50 mg/kg) (MOV), and mixed oil plus VE (50 mg/kg) and propolis (30 mg/kg) (MOVP) for 6 weeks. The unsaturated fatty acid-enriched mixed oil was added to meet the requirements of dietary fatty acid ratio: 27% saturated fatty acid (SFA), 32.5% monounsaturated fatty acid (MUFA), and 40.5% polyunsaturated fatty acid (PUFA) (n-6 PUFA/n-3 PUFA = 1:1). Blood lipid biochemical index as well as the profile of a total of fatty acids were determined in heart, liver, brain, muscle, subcutaneous fat, and kidney. HFD increased the level of total cholesterol (TC), triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) and decreased the lever of high-density lipoprotein-cholesterol (HDL-C) in rat plasma and tissues. MO group increased contents of most unsaturated fatty acids, especially n-3 PUFAs, in all these organs, and a synergistic elevation in these unsaturated fatty acids was further observed in combination with VE and propolis. Hence, the addition of antioxidants could protect unsaturated fatty acids against oxidation, thereby reducing the onset and progression of diseases associated with an HFD.

内容: This study employed four thermal processing methods to cook crayfish meat, including hot-water steaming (HS), hot-water boiling, cold-water steaming (CS), and cold-water boiling (CB). The results indicated that the four thermal treatments had varying effects on the nutritional composition, texture, microstructure, and color of the crayfish meat, as well as significant differences in the retention of volatile flavor compounds. Specifically, the cooking loss in the CB group (12.79%) was significantly higher than in the other three groups, but the retention of mineral elements was lower. Microstructural observations revealed that boiling caused more severe damage to the muscle fiber structure compared to steaming, while CB significantly increased the hardness and chewiness of the crayfish meat. The T22 signal intensity of the CB group was significantly lower than that of the other groups, indicating the greatest loss of immobile water in this treatment, while CS better retained moisture in the muscle fibers. Moreover, different cooking methods led to variations in the retention of volatile flavor compounds in the crayfish meat. Among the four methods, HS was most effective in retaining volatile flavor compounds. Overall, steaming treatments were more beneficial for preserving the nutritional components and maintaining better texture of the crayfish meat, while boiling treatments were more conducive to retaining the flavor compounds. Our findings provide valuable insights for selecting thermal processing methods for crayfish and offer useful information for the development of crayfish products.