Search Results (1,378)

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

We surveyed the air quality conditions in 18 homes with gas stoves for PM_2.5, CO₂, NO₂ and CO using calibrated low-cost sensors. In each home, participants were asked to cook as usual, but to record their cooking activities and mitigation efforts (windows, ventilation fans, etc.). All homes showed enhanced pollutants during, and immediately after, times of cooking or stove use. For each home, we quantified the minutes per day and minutes per minute of cooking over known health thresholds for each pollutant. On average, homes exhibited 38 min per day over one or more of these thresholds, with PM_2.5 and NO₂ being the pollutants of greatest concern. Six homes had much higher occurrences over the health thresholds, averaging 73 min per day. We found an average of 1.0 min over one or more of the health thresholds per minute of cooking when no mitigation was used, whereas when mitigation was used (filtration or vent fan), this value was reduced by 34%. We further investigated several mitigation methods including natural diffusion, a commercial HEPA filter unit, a commercial O₃ scrubber and a ventilation fan. We found that the HEPA unit was highly effective for PM_2.5 but had no impact on any of the gaseous pollutants. The O₃ scrubber was moderately effective for NO₂ but had little impact on the other pollutants. The ventilation fan was highly effective for all pollutants and reduced the average pollutant lifetime significantly. Under controlled test conditions, the pollutant lifetime (or time to reach 37% of the original concentration), was reduced from an average of 45 min (with no ventilation) to 7 min. While no commercial filter showed efficacy for both PM_2.5 and NO₂, the fact that each could be removed individually suggests that a combined filter for both pollutants could be developed, which would significantly reduce health impacts in homes with gas stoves. Full article

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectrometry (GC-IMS). The results demonstrated that donkey meat boiled for 12–18 s exhibited optimal characteristics in terms of meat retention, color parameters, shear force values, and pH measurements. Forty-eight distinct VOCs were identified in the samples, with aldehydes, alcohols, ketones, acids, furans, and esters representing the predominant categories. Among these compounds, 18 were identified as characteristic aroma compounds, including 3-hexanone, 2, 3-butanedione, and oct-1-en-3-ol. Samples subjected to different boiling durations were successfully differentiated through topographic plots, fingerprint mapping, and multivariate analysis. The abundance and diversity of VOCs reached peak values in samples boiled for 12–18 s. Furthermore, 28 VOCs were identified as potential markers for distinguishing between different boiling durations, including 2-butoxyethanol D, benzaldehyde D, and (E)-2-pentenal D. This study concludes that a boiling duration of 12–18 s for donkey meat during hotpot preparation yields optimal quality characteristics and volatile flavor compound profiles and provides valuable insights for standardizing cooking parameters in hotpot preparations of other meat products. It is necessary to confirm this finding with sensory evaluations in further research. Full article

Dietary bitter compounds such as caffeine have the potential to reduce backfat in pigs. However, the use of caffeine as a feed additive has restrictions in many countries. It was hypothesised that grape seed and gentian plant extracts (GG) could replace caffeine in feed due to their bitterness and antiadipogenic effects. The effect of caffeine (0.5 g/kg), GG (2 g/kg) alone or in combination with caffeine (BM) at increasing concentrations (0.5, 1, 1.5, or 2 g/kg) on feed efficiency, carcass, and meat quality was assessed in finishing pigs (Large White × Landrace). Growth performance and carcass traits were evaluated at a pen level (n = 14). Loins (longissimus thoracis) were removed from eight pig/treatment at the abattoir to assess drip loss, lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue angle (h°), pH, cook loss, and shear force. A linear increase (p < 0.05) in loin a*, b*, and C* values and a linear decrease (p < 0.05) in ADFI, ADG, backfat, dressing percentage, and HSCW were observed with increasing BM levels. At 1.5 g/kg, BM increased the loins a* (p < 0.05), b* (p < 0.05) and C* values (p < 0.05) compared to the control. Twenty-two proteins related to energy metabolism and myofibril assembly were identified to be upregulated (FDR < 0.05) in BM vs. control loins. In conclusion, GG could be used in combination with low doses of caffeine to modulate appetite and carcass leanness and improve pork colour. Full article

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA. Full article

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article

Due to the health-driven demand for fat replacers in meat products, Lycopene (Lyc)-loaded yeast protein (YP) high internal phase Pickering emulsions (HIPPEs) were explored as fat replacers for 3D-printed meat products. HIPPEs with varying Lyc concentrations were formulated, and their encapsulation efficiency and antioxidant activity (DPPH and ABTS assays) were evaluated. The encapsulation efficiency of Lyc exceeded 90% for all samples. Microscopic analysis revealed significant droplet enlargement in emulsions containing Lyc concentrations of 1.25 mg/mL and 1.50 mg/mL. Antioxidant activity peaked at a Lyc concentration of 1.00 mg/mL. Three-dimensional-printed meat products with different fat replacement ratios (0%, 25%, 50%, 75% and 100%) were prepared using both Lyc-loaded and non-loaded emulsions, and their printing precision, cooking loss, color, pH, texture, and lipid oxidation were assessed. The replacement ratio had no significant impact on printing precision, while cooking yield improved with higher fat replacement levels. Lyc emulsions notably influenced meat color, resulting in lower lightness and higher redness and yellowness. pH values remained stable across formulations. Lipid oxidation decreased with increasing fat replacement levels. The results indicate that Lyc-loaded YP Pickering emulsions have great potential as effective fat replacers for 3D-printed meat products, enhancing antioxidant performance while preserving product quality. Full article

Pangasius (Pangasianodon hypophthalmus) minced muscle with 1 and 2% salt was treated with different high-pressure processing and thermal methods, including conventional heat-induced gels (HIGs), high-pressure processing (HPP) prior to cooking (PC), HPP prior to setting (PS), and setting prior to HPP (SP), to evaluate for their effects on the selected physicochemical properties. The results showed that the PC treatment produced gels with a significantly higher gel strength (496.72–501.26 N·mm), hardness (9.62–10.14 N), and water-holding capacity (87.79–89.74%) compared to the HIG treatment, which showed a gel strength of 391.24 N·mm, a hardness of 7.36 N, and a water-holding capacity of 77.98%. PC gels also exhibited the typical microstructure of pressure-induced gels, with a denser and homogeneous microstructure compared to the rough and loosely connected structure of HIGs. In contrast, SP treatment exhibited the poorest gel quality in all parameters, with gel strength ranging from 319.79 to 338.34 N·mm, hardness from 5.87 to 6.31 N, and WHC from 71.91 to 73.72%. Meanwhile, the PS treatment showed a comparable gel quality to HIGs. SDS-PAGE analysis revealed protein degradation and aggregation in HPP-treated samples, with a decrease in the intensity of myosin heavy chains and actin bands. Fourier-transform infrared spectroscopy (FTIR) analysis showed minor shifts in protein secondary structures, with the PC treatment showing a significant increase in α-helices (28.09 ± 0.51%) and a decrease in random coil content (6.69 ± 0.92%) compared to α-helices (23.61 ± 0.83) and random coil structures (9.47 ± 1.48) in HIGs (p < 0.05). Only the PC treatment resulted in a significant reduction in total plate count (TPC) (1.51–1.58 log CFU/g) compared to 2.33 ± 0.33 log CFU/g in the HIG treatment. These findings suggest that HPP should be applied prior to thermal treatments (cooking or setting) to achieve an improved gel quality in reduced-salt pangasius products. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

Tetragonia tetragonioides, or New Zealand spinach, is a widespread halophyte native to eastern Asia, Australia, and New Zealand, and naturalized in some Mediterranean regions. This underutilized vegetable is consumed for its leaves, raw or cooked. For the first time, we investigated the feasibility of using whole baby plants (including stems and leaves) as raw material for ready-to-eat (RTE) vegetable production. Our study assessed Tetragonia’s suitability for hydroponic cultivation over two cycles (autumn–winter and spring). We investigated the impact of increasing nutrient rates (only water, half-strength, and full-strength nutrient solutions) and plant densities (365, 497, and 615 plants m⁻² in the first trial and 615 and 947 plants m⁻² in the second) on baby plant production. We also analyzed the plants’ morphological and biochemical characteristics, and their viability for cold storage (21 days at 4 °C) as a minimally processed product. Tetragonia adapted well to hydroponic cultivation across both growing periods. Nevertheless, climatic conditions, plant density, and nutrient supply significantly influenced plant growth, yield, nutritional quality, and post-harvest storage. The highest plant density combined with the full-strength nutrient solution resulted in the highest yield, especially during spring (1.8 kg m⁻²), and favorable nutritional characteristics (β-carotene, Vitamin C, Fe, Cu, Mn, and Zn). Furthermore, Tetragonia baby plants proved suitable for minimal processing, maintaining good quality retention for a minimum of 14 days, thus resulting in a viable option for the RTE vegetable market. Full article

IMF (intramuscular fat, IMF), as a key index for evaluating meat quality traits (shear force and cooking loss, etc.), and its deposition process are jointly regulated by nutritional and genetic factors. In this study, we analyzed the molecular regulation mechanism of IMF deposition in the LD (longissimus dorsal muscle, LD) by dietary energy level in Pamir yaks. Meat quality assessment showed that the meat quality of the High-energy diet group (1.53 MJ/Kg, G) and the Medium-energy diet group (1.38 MJ/Kg, Z) were significantly improved compared with that of the Low-energy diet group (0.75 MJ/Kg, C), in which IMF content in the LD of yaks in G group was significantly higher (p < 0.05) compared with Z and C groups. Further analysis by combined transcriptomics and lipid metabolomics revealed that the differences in IMF deposition mainly originated from the metabolism of lipids, such as TG (triglycerides, TG), PS (phosphatidylserine, PS), and LPC (lysophosphatidylcholine, LPC), and were influenced by SFRP4, FABP4, GADD45A, PDGFRA, RBP4, and DGAT2 genes, further confirming the importance of lipid–gene interactions in IMF deposition. This study reveals the energy-dependent epigenetic regulatory mechanism of IMF deposition in plateau ruminants, which provides molecular targets for optimizing yak nutritional strategies and quality meat production, while having important theoretical and practical value for the sustainable development of livestock husbandry on the Tibetan Plateau. Full article

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

Meat quality is a critical determinant of consumer preference and economic value in the livestock industry. However, the relationship between carcass performance and meat quality remains poorly understood. In our study, we conducted an integrative analysis of transcriptomics and metabolomics to investigate the molecular mechanisms underlying meat quality differences in Hu sheep with high (HHS, n = 10) and low (LHS, n = 10) carcass performance. Phenotypic analysis revealed that the HHS group exhibited superior meat quality traits, including higher intramuscular fat (IMF) content (reflected in elevated marbling scores), along with lower shear force, drip loss, and cooking loss, compared to the LHS group. Transcriptomic analysis identified 376 differentially expressed genes (DEGs) enriched in pathways linked to lipid metabolism, such as the PPAR signaling pathway and long-chain fatty acid metabolic process. Weighted gene co-expression network analysis (WGCNA) revealed important modules and key genes (e.g., ELOVL6, PLIN1, and ARHGEF2) associated with meat quality traits. Metabolomic profiling identified 132 differentially accumulated metabolites (DAMs), with significant enrichment in amino acid metabolism pathways, including D-amino acid metabolism, arginine biosynthesis, and glycine, serine, and threonine metabolism. Integrative analysis of transcriptomic and metabolomic data highlighted six co-enriched pathways, such as the mTOR signaling pathway and amino acid metabolism, underscoring their role in regulating meat quality. These findings provide valuable insights into the genetic and metabolic networks driving meat quality variation and offer potential biomarkers for genetic selection and nutritional strategies to enhance both carcass yield and eating quality in Hu sheep. This research enhances knowledge of the molecular basis of meat quality and supports precision breeding in livestock production. Full article

As living standards rise, there has been a growing emphasis on quality traits related to rice’s taste potential. Recent studies explored correlations among quality traits, but the influence of major genes governing a specific quality trait on other quality traits remains elusive. Here, we report on the application of grain quality genes, two of Waxy (Wx) and Starch synthase II-a (SSIIa), which dominates in rice cooking and eating quality, and two grain length/width-related genes, grain size 3 (GS3) and grain width 7 (GW7), on appearance quality traits. Five allele-specific markers for these genes were developed, and used to stack the desirable alleles at these loci. The effects of individual or combined alleles at the loci were evaluated using a set of 156 rice germplasm. We found that the Wx-In1 (Intron 1) locus exerts a major effect in controlling both amylose content and gel consistency, while the SSIIa-Ex8 (Exon 8) locus primarily governs alkali spreading value. The impact on chalkiness-related traits follows the hierarchy of Wx-In1 > SSIIa-Ex8 > Wx-Ex10 (Exon 10). GS3-Ex2 (Exon 2) has a highly significant impact on chalkiness-related traits, and the GW7-Pro (Promoter) locus exerts a synergistic effect. The GS3-Ex2 locus exerts an effect in controlling both gel consistency and alkali spreading value, while the GW7-Pro locus governs amylose content. The data for newly developed allele-specific markers will facilitate the improvement of rice quality in rice. Full article

Bambara groundnut (Vigna subterranean) is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (BGN) use in food applications. This study investigated the impact of dehulling and malting on the nutritional composition, antinutritional factors, and protein digestibility of flours obtained from three BGN varieties (red, cream, and brown). Dehulling and malting significantly enhanced the moisture and protein content of BGN flours (dry basis), with values varying from 6.01% (control brown variety) to 8.71% (malted cream and brown varieties), and from 18.63% (control red variety) to 21.87% (dehulled brown), respectively. Dehulling increased the fat content from 5.82% (control red variety) to 7.84% (dehulled cream), whereas malting decreased the fat content. Nevertheless, malting significantly increased (p < 0.05) the fiber content from 4.78% (control cream) to 8.28% (malted brown variety), while dehulling decreased the fiber content. Both processing methods decreased the ash and carbohydrate contents of the BGN flours. Dehulling and malting significantly enhanced the amino acids of BGN flours, except for tryptophan and asparagine. Dehulling and malting notably increased the phosphorus, magnesium, potassium, and sulfur contents of the BGN flours, while calcium and zinc were reduced. Malting significantly enhanced the iron content of BGN flour, whereas dehulling reduced it. Both processing methods significantly enhanced palmitic, arachidic, and y-Linolenic acids. Nonetheless, processing methods significantly reduced phytic acid and oxalate, and dehulling achieved the most significant reductions. Dehulling and malting significantly enhanced the protein digestibility of the BGN flours from 69.38 (control red variety) to 83.29 g/100 g (dehulled cream variety). Overall, dehulling and malting enhanced the nutritional quality and decreased the antinutritional factors of BGN flours. Full article