Food Quality and Safety最新文献

{"title":"Effects of Flash-boil Shucking on Biochemical, Sensorial and Ultrastructural Properties of Yesso Scallop (Mizuhopecten yessoensis) Adductor Muscle During Refrigeration","authors":"Yabin Niu, Shiliang Dong, Nobuyoshi Wada, Huamao Wei, T. Yamashita, K. Takaki, Chunhong Yuan","doi":"10.1093/fqsafe/fyad031","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad031","url":null,"abstract":"\u0000 Scallop adductor muscle has a great popularity for raw consumption in Japan, but conventionally shucking live scallops with high vitality by knife needs skill and is time-consuming. Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops. However, it is not clear about the effects of this treatment on the quality of its main edible part, adductor muscle. This study was conducted to investigate the impact of flash-boil shucking on the quality raw-edible scallop adductor muscle, focusing on flavor-enhancing components and ultrastructure. Thermal treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of adductor muscle. Adenosine monophosphate content increased with the boiling time, which significantly increased to 1.47 ± 0.42 µmol/g in the 30 s-boiled group compared with 0.38 ± 0.13 µmol/g in the control group (p ˂ 0.05). The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration, which could bring bitterness to aquatic products. Flash-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle, despite the possibility of a reduction in total free amino acids. The external layer of scallop adductor muscle could be hardened after flash-boil shucking. At the ultrastructural level, muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating time. Flash-boil shucking is ideal for consuming the raw-edible scallop adductor muscle promptly. Flash-boil shucking treatment is recommended for households, restaurants, and small factories for treating scallops with high vitality.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43267906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats","authors":"Mahdi Azizi Shafa, A. Akhondzadeh Basti, A. Sharifan, A. Khanjari","doi":"10.1093/fqsafe/fyad028","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad028","url":null,"abstract":"\u0000 \u0000 \u0000 The purposes of this study were to produce novel formulations of Doeeneh using of three probiotic strains and different inulin ratios and investigate the survival of probiotics. Likewise, The effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.\u0000 \u0000 \u0000 \u0000 Doeeneh composed of milk and wheat bulgur was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), and their co-culture. The physicochemical, sensory properties, and probiotics viability were investigated for 14 days. Diabetes was induced in albino rats by administration of alloxan monohydrate (150 mg/kg i.p.). Changes in weight and blood glucose were measured weekly, and food and water consumption were measured daily, total cholesterol and triglycerides were measured after 35 days by a biochemical kit.\u0000 \u0000 \u0000 \u0000 The increased proportion of high-DP inulin decreased pH and rose acidity; However, a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value, This result can show the buffering effect of inulin in Doeeneh as well; Changes in pH were slow over time due to the presence of the buffering compounds. Therefore, the probiotics’ survival was in the standard range even in the inulin-free sample. Likewise, the Doeeneh sample containing 5% inulin (SABR3) considerably reduced levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed with Doeeneh demonstrated a lower amount of weight loss and food/water intake than the control.\u0000 \u0000 \u0000 \u0000 Traditional foods and their preparation methods are a suitable target for the development of health-oriented products, and Functional Food with nutraceutical capabilities can be designed and produced based on them.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45781085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of carbohydrate in Polygonatum sibiricum: fructo-oligosaccharide was a major component","authors":"Jiabei Xia, Cenrong Zhang, Kai Zhu, Xingyu Mei, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen","doi":"10.1093/fqsafe/fyad029","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad029","url":null,"abstract":"\u0000 Polygonatum sibiricum, famous for its physiological activities, is a popular Chinese food and also a traditional Chinese herb containing many carbohydrates as the main component. However, except the most reported polysaccharides, other detailed compositions of carbohydrates were still not clear. To verify the controversial existence of starch and investigate other components especially about oligosaccharides, we used iodine-potassium iodide colorimetric detection and enzymatic hydrolysis to determine starch. Then, oligosaccharides were analyzed by thin-layer chromatography (TLC), gel permeation chromatography (GPC), high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and hydrophilic interaction chromatography-electrospray tandem mass spectrometry (HILIC-ESI-MS/MS). Results showed that the rhizome of Polygonatum sibiricum lacked starch, and fructo-oligosaccharides were the main component, accounting for about 28.95%. Oligosaccharides with degrees of polymerization above 10 were the most abundant components. This study clearly illustrated the unknown carbohydrate components of Polygonatum rhizome, promoting its functional value with new evidence.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48930009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Marination ingredients on meat quality and safety – a review","authors":"S. Rahman, Islam Sharmeen, Junyu Pan, Dewei Kong, Qian Xi, Qijing Du, Yongxin Yang, Jun Wang, D. Oh, R. Han","doi":"10.1093/fqsafe/fyad027","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad027","url":null,"abstract":"\u0000 The practice of utilizing various categories of ingredients for marination has been prevalent in both home cooking and the meat industry for an extended period. Meat and meat products treated with various marination ingredients either alone or in combination with multiple marination processes can enhance color, flavor, and tenderness, while also improving their shelf life by reducing the growth of pathogenic microorganisms and lipid oxidation. This narrative review aims to examine all recent scientific literature on various meat and meat products subjected to marination. Through Google Scholar, PubMed and Web of Science, the review summarizes all recent marinated and marination research articles, including types of marination ingredients, marination method, marinade mechanism, effect on sensory and nutritional quality, safety, shelf life, and health implications, resulting in a comprehensive overview of all information under marinades and marination for all scientists and food sectors concerned. The highlighted information will indicate future directions for the development of marination ingredients in the meat industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42538686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The application of Melissa officinalis L. essential oil nanoemulsions protects sea bass (Lateolabrax japonicus) against myofibrillar protein and lipid oxidation during refrigeration","authors":"Yao Xie, Huijie Yu, Xin Zhao, Chuhan Bian, Hao Cheng, J. Mei, Jing Xie","doi":"10.1093/fqsafe/fyad024","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad024","url":null,"abstract":"\u0000 The aim of the research was to investigate the effect of different concentrations of Melissa officinalis L. essential oil (MOEO) nanoemulsions on myofibrillar protein (MP) and lipid oxidation in sea bass (Lateolabrax japonicus) during refrigeration at 4 ℃. The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2 % MOEO nanoemulsions (C/L-2M) was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species. Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage. The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation. C/L-2M slowed down the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species. C/L-2M is a very promising preservative emulsion for the preservation of sea bass.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48873744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flexible Vis/NIR wireless sensing system for banana monitoring","authors":"Meng-jiao Wang, Bingbing Wang, Rui Zhang, Zihao Wu, Xinqing Xiao","doi":"10.1093/fqsafe/fyad025","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad025","url":null,"abstract":"\u0000 The quality of the fruit seriously affects the economic value of the fruit. Fruit quality is related to many ripening parameters, such as soluble solid content (SSC), PH, firmness (FM), etc., and is a complex process. Traditional methods are inefficient, do not guarantee quality, and do not adapt to the current rhythm of the fruit market. In this paper, a digital 12-channel flexible Vis/NIR optical sensing system was designed and implemented for quality prediction and maturity level classification of Philippine Cavendish bananas. Our device can be compared with traditional forms of quality measurement. The experimental results show that the established predictive model with specific preprocessing and modeling algorithms can effectively determine various banana quality parameters (SSC, PH, FM, L*, a*, and b*). The RPD values of SSC and a* were greater than 3, the RPD values of L* and b* were between 2 and 2.5, and the PH and FM were between 2 and 2.5. In addition, a new banana maturity level classification method (FSC) was proposed, and the results showed that the method could effectively classify the maturity level classes (i.e., four maturity levels) with an accuracy rate of up to 97.5%. Finally, import the MLR and FSC models into the MCU to realize the near-range and long-range real-time display of data. These methods can also be applied more broadly to fruit quality detection, providing a basic framework for future research.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45763958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a Monitoring System for Huangjiu Storage based on Electrical Conductivity","authors":"Jian Hu, Shuangping Liu, Mujia Nan, Caixia Liu, Xiao Han, Jian Mao","doi":"10.1093/fqsafe/fyad026","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad026","url":null,"abstract":"\u0000 In this study, a fast rancidification detection method was developed for Huangjiu in pottery jars based on the principle of electrical conductivity changes caused by microbial contamination. The change of total acid in Huangjiu was positively correlated with the increase of electrical conductivity. This method was applied to an online monitoring system for Huangjiu storage in stainless steel tanks. When the electrical conductivity exceeds the normal fluctuation range (Mean + 3 standard deviations) of previous data, the monitoring system recognizes the microbial contamination. By optimizing the conductivity-temperature compensation coefficient and conductivity statistical method, the standard deviation of the method was reduced and the sensitivity of microbial pollution monitoring was improved. The ranges of conductivity and compensation coefficient of common types of Huangjiu were estimated. Interference in conductivity measurements due to environmental factors was minimised through the synchronous comparison of conductivity data for multiple tanks of Huangjiu. The standard deviation (SD), which indicates the fluctuation range of the system, decreased from 143 μS/cm to 2 μS/cm. The monitoring system was then applied in Huangjiu storage tanks with capacities of 60 t and 300 t. Through the comparison of conductivity data change, the abnormal signals caused by microbial contamination during the storage of Huangjiu were found in time. Meanwhile, through off-line detection of total acid of Huangjiu, the effectiveness of microbial contamination on-line detection was verified.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47582017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Sources of Bacillus cereus Contamination and their Association with Cereulide Production in Dairy and Cooked Rice Processing Lines","authors":"Shuo Yang, Yating Wang, Fanchong Ren, Xu Wang, Wantong Zhang, X. Pei, Qingli Dong","doi":"10.1093/fqsafe/fyad023","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad023","url":null,"abstract":"\u0000 Bacillus cereus, a spore-forming bacterium and frequent cause of food poisoning, poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins like cereulide. Because of widespread presence and thermal resistance of the spores, B. cereus cannot be eliminated from the environment and may survive in processing plants. Survived spores can develop into vegetative cells, leading to a heightened risk of cereulide production in the processing environment. Both spores and vegetative cells have an ability to adhere to the surfaces of dairy plants and form biofilm, serving as the site for cereulide production and accumulation. Therefore, it is crucial for the food industry to address potential sources and pathways of B. cereus contamination and their connections to cereulide production in processing lines. In this review, the sources of contamination of B. cereus, including spores, vegetative cells, and biofilms, and analyzes their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed. In addition, the controlling methods to prevent B. cereus contamination and cereulide production in the processing lines were proposed, offering valuable insights for improving microbial risk management in the food industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43585839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs","authors":"J. Chen, Xixiong Shi, Ru Zhao, Zhu Tian, Li Zhang, Qunli Yu, Cheng Chen","doi":"10.1093/fqsafe/fyac073","DOIUrl":"https://doi.org/10.1093/fqsafe/fyac073","url":null,"abstract":"Pomegranate peel extract (PPE), rich in phenolic compounds, is an undervalued by-product during making pomegranate products. However, there are very few studies on the inhibitory of PPE on harmful substances during meat processing. This study was intended to investigate the influence of different contents of PPE (0.50%, 1% and 1.50%) on the generation of heterocyclic amines (HCAs) and some quality attributes in mutton meatballs. All samples with the addition of PPE (0, 0.50%, 1% and 1.50%) were fried for different time (2.5 and 5 min) at 175±5℃, and the contents of 14 HCAs, color, thiobarbituric acid reactive substances and carbonyls values of fried mutton meatballs were evaluated. The results showed that samples fried at 2.5 min had low contents of HCAs, and the contents of HCAs enhanced significantly when the frying time rose from 2.5 to 5 min (P<0.05). Contrasted to the control group, PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs (P<0.05), and the total HCAs contents decreased with the increase of PPE contents. PPE significantly reduced carbonyl and TBARS values in fried mutton meatballs (P<0.05). Besides, PPE resulted in a significant increase in a* values and b* values as well as decrease in L* values of fried mutton meatballs (P<0.05). In conclusion, PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs, which could be considered as a kind of nature source to inhibit HCAs in fried meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47733776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid identification of healthy Tegillarca granosa using laser-induced breakdown spectroscopy and fusion model","authors":"Xiaojing Chen, Yanan Chen, Xi Chen, Lei-ming Yuan, Chengxi Jiang, Guangzao Huang, Wen Shi","doi":"10.1093/fqsafe/fyad022","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad022","url":null,"abstract":"\u0000 \u0000 \u0000 A method combing one-class classifier and laser-induced breakdown spectrometry (LIBS) to quickly identify healthy Tegillarca granosa (T.granosa) in this study.\u0000 \u0000 \u0000 \u0000 The sum of ranking differences (SRD) was used to fuse multiple anomaly detection metrics to build the one-class classifier, which was only trained with healthy T.granosa. The one-class classifier can identify healthy T.granosa to exclude non-healthy T.granosa. The proposed method calculated multiple anomaly detection metrics and standardized them to obtain a fusion matrix. Based on the fusion matrix, the samples were ranked by SRD and the ones ranked lowest and below the threshold were considered to be unhealthy.\u0000 \u0000 \u0000 \u0000 Multiple anomaly detection metrics were fused by the SRD algorithm and tested on each band, and the final fusion model achieved an accuracy rate of 98.46%, a sensitivity of 100%, and a specificity of 80%. The remaining three single classification models obtained the following results: the SVDD model achieved an accuracy rate of 87.69%, a sensitivity of 90%, and a specificity of 60%; the OCSVM model achieved an accuracy rate of 80%, a sensitivity of 76.67%, and a specificity of 60%; the DD-SIMCA model achieved an accuracy rate of 95.38%, a sensitivity of 98.33%, and a specificity of 60%.\u0000 \u0000 \u0000 \u0000 The experimental results showed that the proposed method achieved better results than the traditional one-class classification methods with a single metric. Therefore, the fusion method effectively improves the performance of traditional one-class classifiers when using LIBS to quickly identify healthy substances (healthy T.granosa).\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42832888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}