Foods最新文献_第10页

Factors Affecting Patulin Production by Penicillium expansum in Apples. 影响苹果扩张青霉产展霉素的因素。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-30 DOI: 10.3390/foods14132310

Tamara Edina Gal, Ersilia Călina Alexa, Renata Maria Șumălan, Ionuț Dascălu, Olimpia Alina Iordănescu

{"title":"Factors Affecting Patulin Production by Penicillium expansum in Apples.","authors":"Tamara Edina Gal, Ersilia Călina Alexa, Renata Maria Șumălan, Ionuț Dascălu, Olimpia Alina Iordănescu","doi":"10.3390/foods14132310","DOIUrl":"10.3390/foods14132310","url":null,"abstract":"The main mycotoxin found in apples is patulin (PAT), mostly produced by Penicillium expansum, during the storage of fruits. It is very difficult to control the quality of every fruit that enters the processing line, so there is a high probability that apple juice, applesauce, apple cider, even products intended for babies, contain moldy fruits, with PAT content. This review paper provides detailed information about the extrinsic and intrinsic factors that affect PAT prevalence in apples. Extrinsic factors, such as temperature, air composition in the storage room or packaging material, play a key role in infection with P. expansum and PAT accumulation. Lower temperatures often prevent fungal growth and the production of the mycotoxin, whereas higher or unstable temperatures can promote the buildup of the toxin in infected fruits. Controlled atmosphere storage appears to inhibit the accumulation of PAT in apples. In terms of internal composition, variations in the pH of the fruits and flesh firmness significantly impact fungal growth and PAT production in the fruits. The presence of ethylene, sucrose and polyphenols are some of the decisive chemical components that regulate PAT buildup. Susceptibility of different cultivars is also genetically driven, but the size of the decay area and the toxin-producing capacity of the fungal strain have noteworthy influence as well. Knowledge of these elements helps to understand the mechanisms of PAT production.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249242/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry. 利用核磁共振弛豫法估算新鲜猪肉火腿的保水能力。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-30 DOI: 10.3390/foods14132329

Víctor Remiro, María Isabel Cambero, María Dolores Romero-de-Ávila, David Castejón, José Segura, María Encarnación Fernández-Valle

{"title":"Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry.","authors":"Víctor Remiro, María Isabel Cambero, María Dolores Romero-de-Ávila, David Castejón, José Segura, María Encarnación Fernández-Valle","doi":"10.3390/foods14132329","DOIUrl":"10.3390/foods14132329","url":null,"abstract":"Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologies. The objective of this work is to determine the potential of magnetic resonance imaging (MRI) and time-domain (TD-NMR) relaxometry for determining the physicochemical characterization of fresh hams with different industrial destinations (both fresh and cured products, such as dry-cured ham). For this study, the biceps femoris, semimembranosus, and semitendinosus muscles of 20 fresh hind legs from white pigs, classified into four categories according to their fat content, were analyzed. The semitendinosus muscle was selected as a model, and positive and negative correlations were obtained between different physicochemical parameters and the longitudinal (T1) and transverse (T2) relaxation times obtained by MRI and TD-NMR. Regression models using T1 and T2 were also developed to predict the muscle water-holding capacity (WHC) and drip loss, using high, medium, and low magnetic field NMR (R2 > 0.80). Therefore, MRI and TD-NMR could be considered as highly suitable and accurate non-destructive techniques for the WHC determination in the meat industry.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248548/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method. 色谱法测定不同发酵程度和冲泡条件下茶浸剂中l -茶氨酸和咖啡因含量。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-30 DOI: 10.3390/foods14132313

Gamze Ayakdaş, Duygu Ağagündüz

{"title":"Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method.","authors":"Gamze Ayakdaş, Duygu Ağagündüz","doi":"10.3390/foods14132313","DOIUrl":"10.3390/foods14132313","url":null,"abstract":"This study aimed to determine the caffeine and L-theanine contents in tea infusions prepared under varying fermentation degrees, brewing conditions (temperature and time), and serving methods (tea bag/loose-leaf). Infusions of six tea types (green, white, yellow, oolong, black, and Pu-erh) and various serving forms of green, white, and black tea were brewed at 80 °C and 100 °C for 2, 5, and 10 min. Contents were analyzed using reversed-phase high-performance liquid chromatography. Caffeine levels were highest in black and yellow tea (14 ± 1.0 mg/200 mL and 13.8 ± 0.2 mg/200 mL, respectively), both of which were significantly higher than the levels in green, white, and oolong tea (11 ± 2.1 mg/200 mL; 5.8 ± 0.7 mg/200 mL; and 4 ± 1.6 mg/200 mL, respectively; p < 0.001), whereas Pu-erh tea (13 ± 2.9 mg/200 mL) had caffeine levels comparable to that of black tea (p > 0.05). L-Theanine levels were highest in black and green tea (12.3 ± 2.8 mg/200 mL and 12.5 ± 2.5 mg/200 mL, respectively), and these levels were significantly higher than those in the other tea types (p < 0.001). Brewing temperature only affected caffeine levels n, whereas L-oolong tea (4.4 → 13.5 mg/200 mL, p < 0.05); theanine remained stable (p > 0.05). Longer brewing times significantly raised both components (e.g., yellow tea caffeine levels rose to 53 ± 16.9 mg/200 mL at 10 min; p < 0.05). In black tea, cup-sized bags yielded higher caffeine levels (39 ± 9.9 mg/200 mL) than loose-leaf (24 ± 7.2 mg/200 mL) and teapot bags (p < 0.001). Serving method had no effect on green and white teas (p > 0.05). In conclusion, fermentation rate, brewing conditions, and serving method were found to influence the caffeine and L-theanine levels of tea infusions.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248710/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Engineering High-Amylose and High-Dietary-Fibre Barley Grains Through Multiplex Genome Editing of Four Starch-Synthetic Genes. 通过四种淀粉合成基因的多重基因组编辑来培育高直链淀粉和高膳食纤维大麦籽粒。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-30 DOI: 10.3390/foods14132319

Qiang Yang, Jean-Philippe Ral, Qiantao Jiang, Zhongyi Li

{"title":"Engineering High-Amylose and High-Dietary-Fibre Barley Grains Through Multiplex Genome Editing of Four Starch-Synthetic Genes.","authors":"Qiang Yang, Jean-Philippe Ral, Qiantao Jiang, Zhongyi Li","doi":"10.3390/foods14132319","DOIUrl":"10.3390/foods14132319","url":null,"abstract":"Barley, rich in beneficial ingredients, has been recognised as a healthy food and is widely used in the production of healthy foods for humans. The current study identified a new barley mutant with the SSIIa, SSIIIa, SBEIIa, and SBEIIb genes inactivated in the genome-edited offspring of targeted mutagenesis of starch synthetic genes using multiplex genome editing. The grain compositions and starch properties of the ssIIa/ssIIIa/sbeIIa/sbeIIb mutant were analysed and compared with the corresponding parameters of ssIIa, ssIIIa, sbeIIa/sbeIIb, ssIIa/sbeIIa/sbeIIb, and non-genome-edited lines (NE), respectively. ssIIa/ssIIIa/sbeIIa/sbeIIb exhibited the highest contents of β-glucan and amylose content among all mutants and NE, but not the most prominent in resistant starch, fructan, and fibre contents. The loss of SSIIa, SSIIIa, SBEIIa, and SBEIIb genes also resulted in significant changes in starch properties. This study enriched the genotypes of healthy barley and provided a theoretical basis for improving barley quality.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249315/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enteric Delivery of Probiotics: Challenges, Techniques, and Activity Assays. 益生菌肠内递送：挑战、技术和活性分析。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-30 DOI: 10.3390/foods14132318

Chunying Sun, Zhidong Zhang, Yantong Sun, Xueyuan Sun, Yan Jin, Jingwen Zhu, Jiaxin Yu, Tao Wu

{"title":"Enteric Delivery of Probiotics: Challenges, Techniques, and Activity Assays.","authors":"Chunying Sun, Zhidong Zhang, Yantong Sun, Xueyuan Sun, Yan Jin, Jingwen Zhu, Jiaxin Yu, Tao Wu","doi":"10.3390/foods14132318","DOIUrl":"10.3390/foods14132318","url":null,"abstract":"Probiotics, as live microbial agents, play a pivotal role in modulating host microbiota balance, enhancing immunity, and improving gastrointestinal health. However, their application is hindered by critical challenges, such as inactivation during processing, storage, and gastrointestinal delivery, as well as low colonization efficiency. This article comprehensively reviews recent advances in probiotic delivery systems, focusing on innovative technologies, including hydrogels, nanocoatings, emulsions, and core-shell microgels. It provides an in-depth analysis of natural polyphenol-based nanocoatings and metal-phenolic network (MPN) single-cell encapsulation strategies for enhancing bacterial survival rates while highlighting the unique potential of microalgae-based bio-carriers in targeted delivery. Research demonstrates that well-designed edible delivery systems can effectively preserve probiotic viability and enable controlled intestinal release, offering novel strategies to reshape a healthy gut microbiome. While these systems show promise in maintaining probiotic activity and gut colonization, challenges remain in safety, scalable production, and clinical translation. Overcoming these barriers is crucial to fully harnessing probiotics for human health.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248913/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins. 低频交变电磁场对蜜橘采后保鲜的影响

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-29 DOI: 10.3390/foods14132307

Qunhui Dong, Jiamiao Hu, Yihui Lu, Yujin Cao, Shaoling Lin

{"title":"Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins.","authors":"Qunhui Dong, Jiamiao Hu, Yihui Lu, Yujin Cao, Shaoling Lin","doi":"10.3390/foods14132307","DOIUrl":"10.3390/foods14132307","url":null,"abstract":"Low-frequency alternating electromagnetic fields (LF-AEMF) represent an innovative processing technology with significant potential for extending the shelf life of fruits and vegetables by modulating key physiological processes. In this study, the impact of the LF-AEMF intensities (1300, 1800, and 2500 V) on the postharvest preservation of satsuma mandarins was evaluated. Compared to the control group, the LF-AEMF-treated samples exhibited reduced weight loss (0.62% vs. 2.11%), respiration rate (32.73 vs. 40.08 mg/kg·h), and malondialdehyde (MDA) content (40.80 vs. 34.87 nmol/g) after 40 days of storage. In addition, LF-AEMF treatment also effectively preserved titratable acidity (TA) (0.34% vs. 0.30%), vitamin C (Vc) content (7.77 vs. 7.05 g/100 g), and phenylalanine ammonia-lyase (PAL) activity (79.757 vs. 62.395 U/g). E-nose analysis and low-field NMR further revealed that the application of LF-AEMF effectively facilitated the superior preservation of the intrinsic flavor profile of the satsuma mandarins and mitigated the loss of free water within the fruit. Overall, this research provides valuable insights for the potential application of LF-AEMF in extending the storage life of citrus fruits, which may also be applicable to other seasonal fruits and vegetables that require long-term storage.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249297/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food Safety in Hydroponic Food Crop Production: A Review of Intervention Studies to Control Human Pathogens. 水培粮食作物生产中的食品安全：控制人类病原体干预研究综述。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-29 DOI: 10.3390/foods14132308

Melanie L Lewis Ivey, Abigail Aba Mensah, Florian Diekmann, Sanja Ilic

{"title":"Food Safety in Hydroponic Food Crop Production: A Review of Intervention Studies to Control Human Pathogens.","authors":"Melanie L Lewis Ivey, Abigail Aba Mensah, Florian Diekmann, Sanja Ilic","doi":"10.3390/foods14132308","DOIUrl":"10.3390/foods14132308","url":null,"abstract":"The production of hydroponic fresh produce presents unique food safety and intervention challenges. A systematic approach was used to map and characterize the evidence on hydroponic food safety. Quantitative data describing the effectiveness of intervention studies were extracted, synthesized, and assessed for quality. A search of electronic databases yielded 131 relevant papers related to hydroponic food safety. Thirty-two studies focusing on food safety interventions reported 53 different interventions using chemical (n = 39), physical (n = 10), multiple-hurdle (n = 2), and biological (n = 2) approaches. Human pathogen indicators and surrogates were most often studied (n = 19), while pathogenic strains like Salmonella spp. (n = 9), Shiga toxin-producing Escherichia coli (STEC) (n = 5), Listeria monocytogenes (n = 2), and viruses (Hepatitis A virus (HAV), n = 1; norovirus (NoV), n = 1) were studied less frequently. Of fourteen articles (43.8%) investigating pre-harvest interventions, most (42.9%) did not specify the hydroponic system type. Gaps remain in the available evidence regarding the efficacy of interventions for controlling human pathogens in near-commercial hydroponic systems. The quality assessment revealed a significant lack of detailed reporting on methods and outcomes, making it difficult to translate the findings into practical recommendations for the industry; therefore, this review provides recommendations for the scientific community to improve future research design and reporting in this field.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248475/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment. 基于电子鼻和气相色谱-质谱-嗅觉法结合气味描述、强度和享乐性评价的5种干腌火腿香气活性物质表征

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-29 DOI: 10.3390/foods14132305

Dongbing Yu, Yu Gu

{"title":"Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment.","authors":"Dongbing Yu, Yu Gu","doi":"10.3390/foods14132305","DOIUrl":"10.3390/foods14132305","url":null,"abstract":"The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, 78 volatile compounds were identified across five varieties of dry-cured hams. A total of 29 compounds were recognized as aroma-active compounds. Odor description, intensity, and hedonic assessment were employed to evaluate these compounds. Black Hoof Cured Ham and Special-grade Xuan-Zi Ham contained higher levels of favorable compounds such as nonanal, 5-butyldihydro-2(3H)-furanone, and 2,6-dimethylpyrazine, contributing to sweet and popcorn-like notes. In contrast, Fei-Zhong-Wang Ham and Liang-Tou-Wu Ham exhibited higher proportions of off-odor compounds with lower hedonic scores. A principal component analysis clearly separated the five hams based on their aroma-active profiles, and a correlation analysis between E-Nose sensor responses and GC-MS-O data demonstrated a strong discriminatory ability for specific samples. These findings offer valuable insights into the chemical and sensory differentiation of dry-cured hams and provide a scientific basis for quality control, product development, and future improvements in E-Nose sensor design and intelligent aroma assessment.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248809/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

What Makes Consumers Behave Sustainably When It Comes to Food Waste? An Application of the Theory of Planned Behavior in Spain. 是什么让消费者在食物浪费方面表现得可持续？计划行为理论在西班牙的应用。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-29 DOI: 10.3390/foods14132306

Julieth Lizcano-Prada, Radia Ayouaz, Francisco J Mesías, Leydis-Marcela Maestre-Matos

{"title":"What Makes Consumers Behave Sustainably When It Comes to Food Waste? An Application of the Theory of Planned Behavior in Spain.","authors":"Julieth Lizcano-Prada, Radia Ayouaz, Francisco J Mesías, Leydis-Marcela Maestre-Matos","doi":"10.3390/foods14132306","DOIUrl":"10.3390/foods14132306","url":null,"abstract":"Preventing food waste is a pressing global policy concern, with households being the main producers of food waste along the food supply chain. This study aims to analyze consumers' food waste behavior and identify how different consumer profiles and sociodemographic characteristics influence food waste. A survey was carried out in Spain with a representative sample of 717 participants, and the Theory of Planned Behavior (TPB) was applied to understand the influence of consumers' attitudes, subjective norms, and perceived behavior control on their intention to reduce food waste and to find out the main drivers of their food waste behaviors. Results demonstrated that food waste reduction is mainly predicted by attitudes, followed by perceived behavior control, and lastly subjective norms. Finally, characteristics such as responsibility in food purchasing and cooking at home as well as sociodemographic factors played a relevant role in how much the intention to reduce food waste affects the final behavior. Our results suggest the potential of communication to reshape individual preferences towards valuing food conservation. Tailored strategies are recommended for specific groups, emphasizing the importance of targeted approaches in addressing food waste at various levels of society.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb. 肌纤维成分对羔羊肉质、风味及营养性状的影响。

IF 4.7 2区农林科学

Foods Pub Date : 2025-06-29 DOI: 10.3390/foods14132309

Yu Fu, Yang Chen, Xuewen Han, Dandan Tan, Jinlin Chen, Cuiyu Lai, Xiaofan Yang, Xuesong Shan, Luiz H P Silva, Huaizhi Jiang

{"title":"Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb.","authors":"Yu Fu, Yang Chen, Xuewen Han, Dandan Tan, Jinlin Chen, Cuiyu Lai, Xiaofan Yang, Xuesong Shan, Luiz H P Silva, Huaizhi Jiang","doi":"10.3390/foods14132309","DOIUrl":"10.3390/foods14132309","url":null,"abstract":"Skeletal muscle fiber type composition critically influences lamb meat quality. This study examined the relationships between muscle fiber types and key quality traits, including tenderness, color, lipid and amino acid profiles, and volatile flavor compounds. MyHC I (slow-twitch oxidative fibers) positively correlated with desirable traits such as increased redness, water-holding capacity, unsaturated fatty acids, and essential amino acids. Conversely, MyHC IIb (fast glycolytic fibers) was linked to reduced tenderness and higher levels of off-flavor compounds. MyHC IIa and IIx showed minimal effects. Untargeted metabolomics comparing muscles with high versus low slow-twitch fiber proportions revealed differential metabolites enriched in sphingolipid and arginine-proline metabolism pathways. These results suggest that a higher proportion of oxidative fibers enhances both the sensory and nutritional qualities of lamb meat by modulating lipid metabolism, amino acid availability, and flavor formation.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248750/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0