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Progress in Research on Saltiness Perception and Salty Peptides WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi FOOD SCIENCE    2023, 44 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20221103-030 Abstract （1650）   HTML （289）    PDF（pc） （4184KB）（1228）       Knowledge map    Save With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign. Related Articles | Metrics

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Recent Progress and Future Trends of Food Colloids: Component Interactions, Future Food Structure Design and Colloidal Nutrition FANG Yapeng, ZHAO Yiguo, SUN Cuixia, LI Xiaoyang, LU Wei FOOD SCIENCE    2022, 43 (15): 1-20.   DOI: 10.7506/spkx1002-6630-20220510-123 Abstract （1490）   HTML （204）    PDF（pc） （15232KB）（1386）       Knowledge map    Save Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloid-component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction. Related Articles | Metrics

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Development and Challenges of Digital Foods in the New Area LI Zhaofeng, LIU Yanjun, XU Yongjiang, WANG Jing, CHEN Jian, LIU Yuanfa FOOD SCIENCE    2022, 43 (11): 1-8.   DOI: 10.7506/spkx1002-6630-20220324-292 Abstract （895）   HTML （131）    PDF（pc） （2229KB）（574）       Knowledge map    Save In the context of digital society, the food industry is also undergoing tremendous changes. The development of digitalization has brought new opportunities for the transfer, update and revolution of the food industry, which is not only a necessary requirement for the healthy development of the food industry, but also a requirement to conform to the development of the times. As a product of digital transformation, digital foods have typical features of precise or customized manufacturing and supply, which are produced by using digital technologies such as the internet of things, cloud computing, artificial intelligence and blockchain for digitization and integrative analysis of information such as physical properties, nutritional characteristics of food raw materials, and population nutritional characteristics for deep integration with high and new technologies such as food biosynthesis, food recombination, additive manufacturing, intelligent processing, and intelligent packaging. At present, a digital food industry model is being formed through the deep integration of digital technologies and physical food companies. Here, the progress and key technologies in digital foods are summarized, and future applications and challenges in this field are discussed. Related Articles | Metrics

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Research progress on structure, function and application of β-1, 3-glucanases null FOOD SCIENCE    0, (): 0-0.   Abstract （812）      PDF（pc） （4235KB）（289）       Knowledge map    Save β-1,3-Glucanase, which has important potential applications in functional oligosaccharide preparation, fruit and vegetable preservation, biopharmaceuticals and plant disease resistance, specifically hydrolyzes β-1,3-glycosidic linkages in β-1,3-glucan, generating a range of oligosaccharides or monosaccharides. The known β-1, 3-glucanases belong to 12 glycoside hydrolases (glycoside hydrolases, GH) families, including GH16, GH17, GH55, GH64, GH81, GH128 and GH132, et al. β-1,3-Glucanases are widely distributed in bacteria, fungi, plants and insects, which exhibit diversified structures and catalytic functions due to differences in sources and sequence evolution. Structural and functional studies of enzymes are the basis for exploring the catalytic mechanism, enzyme properties, and molecular modification. ?Therefore, this paper reviews the domestic and abroad current research progress on structure, function and application of β-1, 3-glucanases, in order to provide references for theoretical research and application development related to β-1,3-glucanases. Reference | Related Articles | Metrics

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Effect of Baking Soda on the Cooking and Eating Quality of Brown Rice ZHANG Yili, MEI Dongxu, LI Hang, HAN Wenfang, YANG Ying, LI Jiangtao, XIA Xu FOOD SCIENCE    2022, 43 (16): 19-25.   DOI: 10.7506/spkx1002-6630-20210904-047 Abstract （792）   HTML （37）    PDF（pc） （6027KB）（183）       Knowledge map    Save The effects of different concentrations of baking soda solution on the cooking characteristics of brown rice including visual appearance, microstructure, color, texture characteristics of cooked rice, and the distribution of branched chain length of amylopectin in rice soup were investigated. The results showed that baking soda solution could make brown rice cortex shrunk or ruptured, increase the water absorption and the expansion rate of rice grains from 10.03% and 212.30% to 15.32% and 224.50%, respectively. Thus, the cooking time of brown rice significantly reduced. Compared with cooked brown rice without baking soda, the surface structure of cooked brown rice with baking soda was more seriously wrinkled and cracked, the degree of whitening increased and the yellow color was deeper. Moreover, the proportion of B2, B3 and A chains of amylopectin in rice soup decreased from 7.834, 2.458 and 24.922 to 6.81, 1.893 and 24.036, respectively. The hardness of brown rice decreased from 1 270.76 g to 983.72 g, and the viscosity increased from 85.79 g·s to 113.71 g·s. The overall sensory score increased, and the eating quality significantly improved. Therefore, adding an appropriate concentration of baking soda in brown rice during cooking can significantly improve the cooking and eating quality of brown rice. Related Articles | Metrics

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Research progress of 4D printing technology in food processing field null FOOD SCIENCE    0, (): 0-0.   Abstract （519）      PDF（pc） （1316KB）（202）       Knowledge map    Save The 3D printing technology can currently only be used to print static structures although there were a great development in materials, printers and processes. As an extension of 3D printing technology, 4D printing technology can change the structure, shape and function of printed materials over time, so as to realize the transformation of printed materials from static structure to dynamic structure. As an emerging digital production technology, 4D printing technology was mainly applied in medical and industrial fields in its early stage. In recent years, 4D printing technology has gradually been found some applications in food field. New foods with higher nutritional value and better sensory quality can be designed and produced through 4D printing. This paper reviews the principle, influencing factors and printing equipment of 4D printing technology, further discusses the latest progress and advantages of 4D printing technology in the field of food, and finally prospects the development prospect of 4D printing food technology. Reference | Related Articles | Metrics

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Effect of Different Thawing Methods on the Quality of Quick Frozen Chimonobambusa quadrangularis Shoot WANG Nan, ZHANG Fusheng, KAN Jianquan, YANG Jinlai, WU Liangru, ZHENG Jiong FOOD SCIENCE    2022, 43 (11): 180-185.   DOI: 10.7506/spkx1002-6630-20210602-030 Abstract （512）   HTML （23）    PDF（pc） （3473KB）（96）       Knowledge map    Save In order to investigate the effect of different thawing methods on the quality of quick frozen Chimonobambusa quadrangularis shoot (QFCQS), five thawing methods, namely, microwave thawing, ultrasonic thawing, natural thawing, thawing in a water bath at 20 ℃ and thawing in a water bath at 50 ℃ were used to treat QFCQS. The changes in the drip loss, hardness, color, basic nutrients, peroxidase (POD), polyphenol oxidase (PPO) and phenylalnine ammonialyase (PAL) activity and microscopic structure of QFCQS were measured after thawing. The results showed that thawing time was significantly different among the five thawing methods (P < 0.05). Microwave thawing reduced the thawing time by 97% compared with natural thawing. The drip loss after thawing was as follows: natural thawing > thawing in a water bath at 50 ℃ > microwave thawing > thawing in a water bath at 20 ℃ > ultrasonic thawing. Furthermore, QFCQS with higher drip loss after thawing had lower hardness. After ultrasonic thawing, the color difference (?E) of QFCQS was 1.72, and the color change was the smallest. Meanwhile, the nutritional quality was maintained to the largest extent, and the content of vitamin C was 1.35 times higher than that of natural thawing. PPO activity in QFCQS was not significantly changed among the five thawing methods (P > 0.05), while the activities of POD and PAL were the lowest after ultrasonic thawing. As shown in scanning electron microscope (SEM) images, the tissue structure was destroyed to the greatest extent after natural thawing but was maintained well after ultrasonic thawing. The results of this study can provide a theoretical basis for the selection and application of a suitable thawing method for QFCQS. Related Articles | Metrics

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Research progress of RPA, RAA and ERA techniques in rapid detection of foodborne pathogens Yange YANG FOOD SCIENCE    0, (): 0-0.   Abstract （511）      PDF（pc） （610KB）（120）       Knowledge map    Save With the improvement of people’s living standards, food safety has attracted more and more social attention. Among of them, the biological (microorganism) factor is the most important factor that affects the food safety. Isothermal amplification technology is widely used for food safety because it can detect biological ingredients rapidly and accurately without relying on complicated instruments, especially the new techniques of recombinase polymerase amplification (RPA), recombinase aided amplification (RAA) and enzymatic recombinase amplification (ERA). Compared with other isothermal amplification techniques, they have the advantages of mild reaction conditions and simple primer design, as well as with similar principles. Therefore, in this paper, these three technologies were introduced, compared, and reviewed the concepts, principles, and the application in the rapid detection of food pathogens in recent years. The advantages and practical problems of them in food inspection were summarized, and the prospects of future development were put forward. Reference | Related Articles | Metrics

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Evaluation of Heavy Metal Pollution Status and Food Safety of Nine Offshore Fish Species ZHENG Ruisheng, WANG Qiaoyan, ZHANG Bingquan, LI Danping, ZOU Juqin, ZHENG Zongping FOOD SCIENCE    2022, 43 (14): 353-359.   DOI: 10.7506/spkx1002-6630-20210710-103 Abstract （494）   HTML （28）    PDF（pc） （2187KB）（134）       Knowledge map    Save The study aimed to investigate the status of heavy metal pollution of offshore fish and the health risk of heavy metals through consumption of offshore fish. The concentrations of plumbum (Pb), cadmium (Cd), chromium (Cr), total arsenic (As), inorganic As and total mercury (Hg) were determined in 6 tissues (head, tail, skin, bones, flesh and viscera) from 9 offshore fish species such as Decapterus macrosoma and Scomberomorus niphonius using inductively coupled plasma mass spectrometry (ICP-MS), liquid chromatography-atomic fluorescence spectrometry (LC-AFS) and atomic fluorescence spectrometry (AFS). The heavy metal pollution status of the 9 offshore fish species was estimated by calculating the pollution index and the target hazard coefficient index. The results showed that in 9 (16.67%) of the 54 groups of fish tissue samples, Cr levels exceeded the national standard limit (GB 2762-2017). In 7 (12.96%) of these groups, Cd levels exceeded the national standard limit. In 2 (3.70%) of these groups, Pb levels exceeded the national standard limit. In all groups, the concentrations of inorganic As and total Hg were lower than the national standard limits. For 7 (12.96%) of the 54 groups, heavy metal levels in fish viscera exceeded the national standard limit. For 3 (5.56%) of these groups, heavy metal levels in fish head and tail exceeded the national standard limit. Heavy metal levels in fish flesh did not exceed the standard limit for any of the groups. The single factor pollution index showed that the most serious pollution status occurred in Cr, followed in sequence by Cd and Pb, and the pollution levels of inorganic As and total Hg were the lowest. The highest comprehensive pollution index (3.877) was seen for the viscera of Sardina pilchardus suggesting a serious pollution level. The comprehensive pollution index for the viscera of D. macrosoma, S. niphonius, Pneumatophorus japonicus and Nemipterus virgatus was at the medium pollution level. The health risk indexes of single and multiple heavy metals in fish flesh from the 9 species were all less than 1, indicating that the heavy metal pollution in the viscera of offshore fish is more serious, but the fish flesh can be consumed safely. The results of this study will guide daily consumption of offshore fish and comprehensive development of by-products. Related Articles | Metrics

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Absorption and distribution of chitosan oligosaccharide monomers with different polymerization degrees in mice null FOOD SCIENCE    0, (): 0-0.   Abstract （490）      PDF（pc） （2697KB）（318）       Knowledge map    Save Fluorescent probe labeling is easy to operate and the detection sensitivity of fluorescence is 3 ~ 4 orders of magnitude higher than traditional methods such as UV Vis. The absorption and distribution of chitosan oligosaccharide (COS) monomers of different degrees of polymerization (DP) in mice is analyzed with the fluorescent probe labeling. In this study, we analyzed the differences in absorption and distribution of COS monomers with DPs of 2~5 in mice by preparing fluorescein isothiocyanate (FITC) labeled COS monomers and gavaging them to mice. Then we detected fluorescence signal by small animal intravital optical imaging system and fluorescence quantification. The results showed that after 1 h of intragastric administration of fluorescently labeled COS monomers to mice, the fluorescence signal in the mice peaked. COS can be absorbed into the blood and can cross the blood-brain barrier to distribute into the brain tissue. COS mainly distributed to the kidney and liver, secondly to the heart and spleen, and a small amount to the lung and brain. The amount of COS monomers distributed in kidney and liver was positively correlated with the DP, while the peak amount of distribution in serum, heart, spleen, lung, and brain was chitobiose>chitotetraose>chitotriose> chitopentose. To clarify the differences in the absorption and distribution of COS monomers with different DPs has certain guiding significance for the study of the structure-activity relationship of COS functional activity. It is of great significance for the study of the functional activity mechanism of COS and accelerating the development and application of COS in food functional food. Reference | Related Articles | Metrics

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Analysis of the differences in the main active components and flavor characteristics of six origins of Toona sinensis Jian-Hui ZHANG Jian-Feng SUN Wen-Xiu WANG FOOD SCIENCE    Accepted: 28 September 2022

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Food Sensory Research: Challenges and Possibilities CHEN Jianshe, LIU Yuan, SHI Jingang FOOD SCIENCE    2022, 43 (19): 1-7.   DOI: 10.7506/spkx1002-6630-20220415-183 Abstract （485）   HTML （93）    PDF（pc） （3008KB）（598）       Knowledge map    Save As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science. Related Articles | Metrics

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Research Progress on Biological Activity and Delivery System of Resveratrol null FOOD SCIENCE    0, (): 0-0.   Abstract （475）      PDF（pc） （414KB）（258）       Knowledge map    Save Resveratrol is a natural polyphenol active ingredient mainly found in grapes, peanuts, polygonum cuspidatum and other plants. It has a variety of biological activities including antioxidant, antibacterial and anti-inflammatory, anti-cardiovascular disease and anti-tumor, and has been widely studied in the fields of food, medicine and daily chemical products. However, due to its unstable nature and poor water solubility, its application scope is limited. Therefore, it is a key research direction to improve its bioavailability by using transport system. In this paper, the physical and chemical properties and biological activities of resveratrol were summarized, and the transport systems of resveratrol in recent years were reviewed, and the existing problems of the transport systems were put forward, in order to provide reference for the development of the transport systems of resveratrol. Reference | Related Articles | Metrics

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A Review on the Effects of Dietary Protein and Carbohydrates on Sleep LAI Meiling, LI Anqi, WANG Qiaoping FOOD SCIENCE    2022, 43 (17): 326-331.   DOI: 10.7506/spkx1002-6630-20210616-190 Abstract （470）   HTML （30）    PDF（pc） （1785KB）（148）       Knowledge map    Save A great deal of research has demonstrated that the macronutrients protein and carbohydrate in foods have a major influence on sleep. However, results from different studies are inconsistent, so it remains unclear how protien and carbohydrate affect sleep. This review has summarized the recent studies on the effects of protien and carbohydrate on sleep, revealing that high-carbohydrate low-protein foods may be helpful to promote sleep and improve sleep quality. This review may provide a theoretical guidance for improving sleep based on dietary nutrients. Related Articles | Metrics

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Recent Progress in Understanding the Interaction Patterns between Yeast and Lactic Acid Bacteria and Their Applications in Fermented Foods LIU Haodong, YANG Yijin, LIN Gaojie, MA Jiahuan, NI Xielin, SHAO Yiheng, MOU Zhiyong, SONG Xin, AI Lianzhong, XIA Yongjun FOOD SCIENCE    2022, 43 (9): 268-274.   DOI: 10.7506/spkx1002-6630-20210129-344 Abstract （461）   HTML （47）    PDF（pc） （1971KB）（272）       Knowledge map    Save Yeast and lactic acid bacteria (LAB) are widely used for the production of fermented foods and play a pivotal role in the production of fermented foods, and their modes of action in the fermentation system directly determines the quality of the final product. Studying the interaction mode between yeast and LAB in the fermentation system is helpful to reveal the relationship between microorganisms and food functions, and is of great significance to the positive regulation of the fermentation process. The interaction modes between yeast and LAB during food fermentation are reviewed herein, including synergy/antagonism, nutrient and metabolite exchange, quorum sensing, and biofilm coating. Besides, we discuss the positive role of yeast-LAB interaction in improving the flavor and texture of fermented foods, shortening the fermentation cycle, and enhancing the probiotic characteristics of the product. Finally, future prospects for the application of yeast and LAB as a mixed starter culture for enhancing fermentation are discussed. Related Articles | Metrics

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Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry Tai-Hua MU Meng-Mei MA FOOD SCIENCE    0, (): 0-0.   Abstract （461）      PDF（pc） （553KB）（247）       Knowledge map    Save In this study, sweet potato starch processing slurry was fermented using Lactobacillus plantarum (L.p), Lactobacillus bulgaricus (L.b), Streptococcus thermophilus (S.t), Pediococcus pentosus (P.p), Lactobacillus casei (L.c) and commercial Lactobacillus plantarum (SZ), respectively, and the Effects of the different lactic acid bacteria on nutritional and functional components (protein, ash, soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total acid, total sugar, lactic acid, short chain fatty acid, total polyphenol, and free amino acid) and sensory characteristics (electronic nose, electronic tongue, GC-MS, and sensory evaluation) of sweet potato starch processing slurry were compared. The results showed that after fermentation, the contents of protein, sugar, soluble dietary fiber, insoluble dietary fiber and total dietary fiber decreased significantly, while the ash content exhibited little change. All kinds of lactic acid bacteria showed excellent fermentation activity, e.g. pH of the slurry decreased from 6.62 to 3.67-3.88, total acid content increased from 0.29 g/100 ml to 2.88 69-3.67g/100ml, and contents of lactic acid and short chain fatty acids increased significantly. L.b and L.C fermentation significantly increased the total polyphenol content in the slurry by 31.30% and 30.18%, respectively. Also, 16 kinds of free amino acids were detected in the fermented slurry, of which the content of essential free amino acids increased significantly. The GC-MS profile showed that lactic acid bacteria fermentation could effectively improve the flavor substances and quality of sweet potato starch processing slurry, among them, slurry fermented by P.p、S.t, and SZ exhibited better overall acceptability. In conclusion, these findings can lay a theoretical support for the research and development of lactic acid bacteria-fermented beverage from sweet potato starch processing slurry. Reference | Related Articles | Metrics

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Polyphenols from Thinned Young Kiwifruits Improved Meat Quality and Delayed Lipid Oxidation in Goat Meat under Repeated Freeze-Thaw Treatments ZHANG Duoduo, LIU Yongfeng, GU Minghui, YANG Zesha, ZHANG Haoyang FOOD SCIENCE    2022, 43 (16): 36-45.   DOI: 10.7506/spkx1002-6630-20211009-074 Abstract （457）   HTML （17）    PDF（pc） （3257KB）（114）       Knowledge map    Save Repeated freezing and thawing can cause the deterioration of goat meat quality. This study was designed to investigate the effect of thinned kiwifruit polyphenols in delaying lipid oxidation and improving the quality of goat meat. Goat meat was soaked in separate aqueous solutions of thinned kiwifruit polyphenols, epicatechin and tert-butyl hydroquinone (TBHQ), and then was frozen-thawed once, three or five times. The drip loss, microstructure, physical properties, pH, color, myoglobin oxidation state, thiobarbituric acid reactive substances (TBARS) value, total volatile base nitrogen (TVB-N) and fatty acid contents of goat meat were determined. The results showed that the drip loss rate increased with increasing number of freeze-thaw cycles, and the drip loss rate of the thinned kiwifruit polyphenol group was significantly reduced by 17.57%, 16.83% and 40.10% respectively compared with the epicatechin, TBHQ and blank groups (P < 0.05) after five freeze-thaw cycles. During freeze-thaw cycles, thinned kiwifruit polyphenols could maintain the integrity of the muscle fiber structure and slow down the excessive decrease in the hardness of goat meat (P < 0.05). The pH decreased with the number of freeze-thaw cycles, and the pH of the thinned kiwifruit polyphenol group was significantly 4.55% higher than that of the epicatechin group (P < 0.05). The a* value and the xymyoglobin content decreased with increasing freeze-thaw cycles, while the relative content of metmyoglobin decreased first and then increased. After five freeze-thaw cycles, the thinned kiwifruit polyphenol group showed the lowest metmyoglobin level (34.01%). The TBARS value showed an upward trend with increasing freeze-thaw cycles. The TBARS value of the thinned kiwifruit polyphenol group was significantly 11.92%, 16.12% and 28.21% lower than the epicatechin, TBHQ and blank groups (P < 0.05) after five freeze-thaw cycles, respectively (P < 0.05). As the number of freeze-thaw cycles increased, the relative content of saturated fatty acids (SFA) decreased; the relative content of monounsaturated fatty acids (MUFA) showed an upward trend, while the relative content of polyunsaturated fatty acids (PUFA) remained stable. The relative content of MUFA in the fruit thinned polyphenol group reached the highest value (56.59%) after three freeze-thaw cycles. The TVB-N value of goat meat in the four groups increased with increasing freeze-thaw cycles. During the freeze-thaw period, the TVB-N value of the thinned kiwifruit polyphenol group was significantly lower than that of the other three groups (P < 0.05). It can conclude that thinned kiwifruit polyphenols can improve the quality of goat meat and delay lipid oxidation. Related Articles | Metrics

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Hot Topics in Umami Research: Controversy and Function LIU Yuan, ZHU Yiwen, LI Mingyang, ZHANG Ninglong, WANG Wenli FOOD SCIENCE    2022, 43 (19): 8-16.   DOI: 10.7506/spkx1002-6630-20220517-234 Abstract （431）   HTML （50）    PDF（pc） （2622KB）（322）       Knowledge map    Save As one of the five basic tastes, umami signals the intake of nitrogenous nutrients such as protein or/and L-amino acids. It also assumes a dual role in flavoring and physiological function regulation, providing a pleasant taste experience and psychological enjoyment. Although the science of umami has been developed for over a century, controversies about the taste of umami (umami peptides) and the safety of umami still exist among the public. Therefore, this review summarizes the recent progress in research on the sensory descriptions of umami and umami peptides, the safety of monosodium glutamate as a representative of umami substances, and the function of umami. Moreover, this review describes the broad and narrow definitions of umami, the taste multiplicity of umami peptides and its influential factors, and affirms the role of umami taste in daily intake safety and appetite regulation. We expect this review to provide a reference for research on the umami taste of food. Related Articles | Metrics

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Microbial Production of Single Cell Proteins from Single Carbon Substrates: A Review FU Xiaoying, QIAO Weibo, SHI Shuobo FOOD SCIENCE    2023, 44 (3): 1-11.   DOI: 10.7506/spkx1002-6630-20220827-327 Abstract （426）   HTML （78）    PDF（pc） （3099KB）（267）       Knowledge map    Save With the continuous growth of the world population, the demand for high-protein foods such as meat and dairy products is increasing greatly, which brings great challenges to the supply of food proteins in China. Some microbes can utilize carbon dioxide, methane, methanol and other single carbon compounds to produce high-quality single cell proteins (SCP), which can be applied in the food industry. Establishing a green microbial system for the production of SCP is important to ensure the security of the food protein supply in China. In addition, microbial transformation of single carbon compounds to SCP can reduce carbon emissions, alleviate the greenhouse effect, and achieve sustainable development. In this article, we review the application of microbial SCP in the food industry and recent advances in the microbial production of SCP from single carbon compounds, and we describe the metabolic network mechanisms of microorganisms utilizing natural single carbon compounds and speculate on the prospects for the modification of these microorganisms. Finally, we discuss the future prospects for the use of synthetic biology to modify microorganisms to produce SCP from single carbon substrates. With this review, we hope to provide ideas for the commercial production of microbial SCP. Related Articles | Metrics

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Effects of different cooking conditions on the quality of tilapia fillets Ya-wen XIONG Laihao LI Xianqing YANG Sheng-Jun CHEN Yan-Yan WU FOOD SCIENCE    0, (): 0-0.   Abstract （417）      PDF（pc） （1524KB）（17）       Knowledge map    Save In this study, tilapia fillets were used as raw materials to investigate the cooking loss rate, color, texture characteristics, sensory evaluation and microstructure changes under different cooking conditions, as well as the myofibrillar proteins content, total thiol group content, Ca2+-ATPase activity and its secondary structure changes were examined. The results showed that the cooking loss rate of tilapia fillets increased to varying degrees with the extension of heating time under different cooking temperatures, and lower cooking loss at 90°C. The values of L* and b* increased and a* decreased. The color of the fish fillets after being boiled for high-temperature short-term was better. The hardness, adhesiveness and chewiness gradually increased with time at 50℃, and decreased as a whole at 60℃ and above. The texture properties of fish meat treated at 80°C and 90°C were relatively better. Scanning electron microscopy results showed that the tissue structure of the fish became loose during the cooking process, and the muscle fiber bundle gap was obvious. With the increase of temperature at the same time, the muscle fiber bundle gap gradually increased, and the damage became more serious. However, high-temperature short-term heating will cause less damage to the tissue structure of the fish. Sensory evaluation results are basically consistent with the trend of various quality indicators. The myofibrillar proteins content, total thiol group content and Ca2+-ATPase activity all decreased significantly (P<0.05), the degree of protein denaturation is smaller under the condition of low-temperature long-term heating; The proportion of myofibrillar protein α-helix and β-turn were decreased, and the proportion of β-sheets and random coils were increased. The content of α-helix and β-turn under the condition of low-temperature long-term heating is higher than that of high-temperature short-term heating. In summary, considering the edible quality and actual production efficiency, high-temperature short-term cooking are more suitable cooking conditions for tilapia fillets. And the quality of fish fillets is better when cooked at 80-90 ℃ for 6-9 min. Reference | Related Articles | Metrics