内容: Fish recombination technology uses adhesives such as transglutaminase, or through special processing techniques on the physical, chemical or biological level, recombine the minced fish to change the original organizational structure of the fish. The muscle tissue, connective tissue, and adipose tissue can be reasonably distributed and transformed. This article mainly reviews the basic research status of structural changes in fish recombination technologies (such as heat treatment, ultra-high pressure treatment, extrusion treatment, etc.) at home and abroad, and the development prospects of its application are prospected.

内容: Eggs, as a vital nutritional food, have their flavor as a key determinant of consumer acceptance. The formation of egg flavor is influenced by multiple factors, including genetic inheritance, feed composition, farming practices, and processing methods. This review aims to summarize recent advances in egg flavor research, elucidating the formation mechanisms of flavor compounds and their regulatory strategies. Special emphasis is placed on volatile organic compounds, metabolic pathways of flavor precursors, and the central role of the lipid oxidation network in egg flavor development. Additionally, the impact of various processing techniques, such as heating, enzymatic treatment, fermentation, and modified atmosphere packaging, on egg flavor is reviewed. Furthermore, this study proposes the integration of multi-omics analysis and artificial intelligence-driven flavor optimization strategies into the egg industry to facilitate advancements in food science and industrial innovation. This review provides a theoretical foundation and technical support for enhancing egg flavor and its industrial applications, highlighting significant practical value and broad research prospects.

内容: Resource recycling is the key to achieving sustainable development, which allows us to protect the environment while also meeting the needs of economic growth. The by-products of animal bones are rich in collagen, oil, minerals, etc. However, a large number of animal bones have not been fully utilized. This article reviewed the collagen from the bones of 10 kinds of terrestrial animals, such as chicken, geese, sheep, and 5 kinds of aquatic animals, such as tilapia and tuna. Studies have shown that the bio-enzymatic hydrolysis method was most commonly used for the extraction of collagen from animal bones due to its high yield. Most of the bone collagen identified structurally is type I collagen. In addition, after isolation, it possesses a variety of biological activities, among which antioxidant activity is the most common and significant. This article could provide a theoretical basis for the further development of bone collagen extraction, structural identification, biological activity, and its application, which is of great significance for meeting the demand for high-value utilization of bone by-products.

内容: In the present study, a new type of selenium nanoparticles (SeNPs) was synthesized using oyster protein hydrolysates (OPH) as both a stabilizer and capping agent upon ultrasonication. OPH with alcohol dehydrogenase activation activity was prepared and used to fabricate OPH-SeNPs, where monodisperse SeNPs with a transparent orange appearance, ranging from 140 to 310 nm, were obtained. Physicochemical analysis further suggested a weak interaction between SeNPs and the –NH, C=O, COO–, and C–N groups of the OPH, and the formed nanocomposite with improved stability against aggregation was in an amorphous state. The hepatoprotective effect of OPH-SeNPs on HepG2 cells showed that pre-incubation with OPH-SeNPs significantly decreased cell apoptosis induced by hydrogen peroxide and could well maintain cell integrity. A reduction in intracellular reactive oxygen species was found, along with ameliorated activity of internal antioxidant enzymes. The observed upregulation of key antioxidant-related components, i.e., glutathione peroxidase, nuclear factor erythroid 2-related factor 2 (Nrf2), and heme oxygenase-1, suggests activation of the Nrf2-antioxidant response element signaling pathway, which mechanistically explains the hepatoprotective effect of OPH-SeNPs against hydrogen peroxide-induced cytotoxicity in HepG2 cells.

内容: The effects of partially replacing NaCl with KCl combined with composite saltiness enhancers on the quality properties of Harbin red sausage were investigated. Three formulas were evaluated: the control (SF1: 100% (m/m) NaCl), low-sodium (SF2: 70% NaCl + 30% KCl, m/m), and composite low-sodium (SF3: 70% NaCl + 20% KCl + 10% flavoring substitutes (3.5% maltodextrin + 4% L-lysine + 1% L-alanine + 0.5% citric acid + 1% calcium lactate), m/m) groups. After 35 days of storage, no significant differences (P > 0.05) in moisture content, water activity, pH value, color, total bacterial count, or most texture attributes were noted among the formulations. However, compared to SF1, SF3 significantly reduced hardness and thiobarbituric acid reactive substance values (P < 0.05). Sensory and E-tongue analyses confirmed that SF3 exhibited significantly lower bitterness scores than SF2. Therefore, the SF3 formula potentially reduces NaCl content by 30% in Harbin red sausages while maintaining favorable sensory acceptability.

内容: Listeria monocytogenes is a significant foodborne pathogen posing substantial risks to specific populations. This study investigated the contamination status and sequence types (ST) distribution of L. monocytogenes in ready-to-eat cooked meat products in the Shanghai region, and conducted quantitative risk assessments for major ST based on their growth parameters and dose-response parameters. A total of 675 ready-to-eat cooked meat product samples were collected, with 33 positive samples detected. ST8, ST5, ST87, ST9, and ST121 exhibited high detection rates, representing the distribution of moderate-, low-, and high-virulence strains. Risk assessment results showed that consumption of cooked meat products contaminated with moderate-virulence (ST5/ST8) strains caused the highest number of illnesses. The number of cases per million population increased with age, with more female patients aged 15–44 years old than male patients, and slightly more male patients than female patients over 44 years old. Pregnant women also faced elevated risks. Sensitivity analysis identified the initial pollution level, transportation temperature, and household storage temperature as the most significant factors affecting the final disease risk. This study provides a scientific basis for precise risk assessment and control of L. monocytogenes.

内容: This study explored how plantaricin Q7 acts against Pseudomonas fluorescens at cellular and protein expression levels. Plantaricin Q7 exhibited a minimum inhibitory concentration (MIC) of 144 AU/mL against P. fluorescens. The scanning electron microscopy and transmission electron microscopy revealed morphological changes in P. fluorescens upon exposure to 1 MIC of plantaricin Q7, disrupting cell membrane permeability and integrity, forming pores, and causing intracellular material leakage. The confocal laser scanning microscopy and leakage tests confirmed these observations. The attenuated total reflectance-Fourier transform infrared spectroscopy indicated alterations in cell proteins and carbohydrates due to plantaricin Q7. Proteomics analysis of bacterial protein content showed significant differences between untreated and plantaricin Q7-treated P. fluorescens, as confirmed by principal component analysis. Downregulation of MlaC, MlaF, FadA, FadB, PyrB, IlvC, GlnA, L29, L31, and L32 at protein and transcriptional levels post-treatment with plantaricin Q7 suggested inhibition of the maintenance of lipid asymmetry system primarily responsible for membrane damage. Furthermore, plantaricin Q7 inhibited fatty acid degradation, disrupted amino acid metabolism, and potentially suppressed ribosomal protein expression, revealing a new target for its anti-P. fluorescens activity. This study provides important insights into plantaricin Q7’s mechanism against P. fluorescens.

内容: A composite emulsion was created by incorporating 4% (m/m) soybean protein isolate and 25% (m/m) soybean oil into a mixture containing 0.5% (m/m) chitosan and 1% (m/m) thymol. By comparing changes in total volatile basic nitrogen content, aerobic bacteria count, pH, biogenic amines content, volatile components, and microbial species in fish meat after storage at different times, the study explored the impact of composite emulsions on the quality of largemouth bass fillets during storage. Our results show that this composite emulsion effectively delayed the increase in total volatile basic nitrogen content, aerobic bacterial count, putrescine, cadaverine, and histamine contents of largemouth bass fillets during storage at 10 °C, extending the shelf life to 16 days. The primary spoilage compounds observed during the storage of largemouth bass fillets were isopentyl butyrate-M, 3-methylpentanoic acid, 4-methyl-2-pentanone, 4-methylthiazole, ethyl 2-methylbutyrate, and 2-butanol-D. Furthermore, the addition of the emulsion during storage effectively reduced the relative abundance of Aeromonas and Citrobacter, while also decreasing the generation of isoamyl butyrate-M and 2-methylbutyraldehyde-M. In conclusion, the combination of chitosan and thymol coating not only delayed the deterioration of largemouth bass fillet quality during storage but also inhibited the growth of spoilage bacteria and reduced the production of volatile spoilage compounds. Therefore, this study can provide valuable reference for the preservation of largemouth bass and the application of low temperature logistics and transportation for aquatic products.

内容: This study aimed to analyze the effects of adding different peanut protein fractions before and after Lactobacillus pentosus fermentation on the water-holding capacity, cooking loss rate, texture, gel strength, rheological properties, chromaticity, and microstructure of heat-induced chicken breast meat gels. The goal was to investigate the impact of peanut protein fractions on the quality of chicken sausage gels and support the healthy development of China’s National Double Protein Engineering. The results demonstrated that the addition of peanut protein isolate (PPI), arachin, and conarachin, either before or after fermentation, significantly enhanced the water-holding capacity, gel strength, and gel hardness of chicken sausages. Among these, L. pentosus fermentation had the most pronounced effect on enhancing the water-holding capacity and reducing the cooking loss rate in the PPI group. Compared with the unfermented group, the addition of fermented PPI increased water-holding capacity by 13.26% and reduced the cooking loss rate by 36.60%, exhibiting the largest magnitude of change. Rheological analysis showed that peanut protein fractions (both unfermented and fermented) increased the final storage modulus, indicating enhanced stability of the protein network structure. Scanning electron microscopy revealed that different peanut proteins reduced the pore size and improved the uniformity of the chicken sausage gel structure. Notably, fermented peanut protein fractions promoted more intermolecular cross-linking in chicken mince, forming a denser and more compact spatial network structure.

内容: Breast milk plays a crucial role in the growth of captive giant pandas, particularly lipids crucial to brain, retinal, and central nervous system development. This study aimed to analyze the lipid differences among bovine milk, goat milk, and giant panda milk. Lipidomics was employed to conduct a comprehensive and systematic analysis of milk lipids from different animal sources. It enables rapid, high-throughput analysis and identification of the lipids present in the given material employing advanced instrumentation. Milk was analyzed through untargeted lipidomics. The results showed that giant panda milk was rich in phospholipids, including glycerophosphatidylcholines, glycerophosphatidylethanolamines, and glycerophosphatidylinositols, while bovine milk and goat milk were abundant in diacylglycerols and triacylglycerols (TAGs). The neutral and polar lipids in the three species showed that giant panda milk was richer in TAGs containing palmitic acid and sphingomyelins containing ultra-long-chain fatty acids. In the positive and negative ion modes, 223 and 128 significantly different lipids (SDLs) were found between bovine milk and giant panda milk, and 208 and 126 SDLs were found between goat milk and giant panda milk, which were highly correlated to five main pathways including sphingolipid metabolism, glycerophospholipid metabolism, metabolic pathways, glycerolipid metabolism, and inositol phosphate metabolism. Our work aimed to provide comprehensive lipid profiles of giant panda milk, bovine milk, and goat milk, and promote the development of giant panda milk alternatives.