Product Quality Characteristics Research Articles

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.

Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66-54.07%), 8 ketones (25.74-62.87%), 9 alcohols (4.17-14.69%), 1 ether (0.18-2.22%), 2 esters (0.43-1.54%), and 1 furan (0.13-0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares-discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0, p < 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.

Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms

Pulsed electric field (PEF) is a food processing technology based on the phenomenon of electroporation for the inactivation of microorganisms with main advantage the minimal effect on the quality (nutritional, functional, and sensorial) characteristics of the food products. Despite the plethora of research literature on PEF-processed food safety, PEF's industrial application as an alternative of classical pasteurization is limited and mainly at industrial level is focused on high acid-liquid food products. Thus, the thorough assessment of the antimicrobial efficiency of PEF, coupled with the meticulous identification of key microbial resistance mechanisms is scientifically imperative. These efforts are essential for refining the process and exploring potential enhancements through synergistic integration and combination with other methods or/and hurdles. On this basis this manuscript aims to critically review and summarise: a) the antimicrobial mechanism of action, b) the microbial inactivation efficiency, and c) the effect of PEF at a microbial genomic/transcriptomic level. Industrial applicationEvaluating the effectiveness of inactivation and understanding the underlying resistance mechanisms can help on strategies to optimize PEF-mediated decontamination practices, and thereby enhancing the overall process efficiency.

Prediction of prunoideae fruit quality characteristics based on machine learning and spectral characteristic acquisition optimization

Machine learning algorithms have been widely used in the estimation and prediction of various quality characteristics of food and agricultural products. The purpose of this study is to study the availability and accuracy of the prediction model of Prunoideae fruit quality characteristics based on machine learning algorithms. XGBoost, LightGBM, CatBoost, and Random Forest (RF) are the four machine learning algorithms used in this work to create prediction models for the soluble solids content (SSC) and titratable acidity (TA) of peach, apricot, and cherry. The study investigated three hyperspectral denoising methods and used two feature extraction techniques to lower the dimensionality of hyperspectral data. The models' accuracy was further improved by adding multiple types of spectral data. Based on opposite spectral data input, the MLP-SG-XGBoost model produced the best SSC predictions for peach and apricot, with R2 values of 0.9162 and 0.9251, respectively, according to experimental results. When inputting opposite spectral data, the LGR-SG-LightGBM model showed the highest accuracy in predicting TA for peach and apricot, with R2 values of 0.9193 and 0.9206, respectively. The outcomes imply that the models can accurately forecast the qualities of Prunoideae fruit.

Integrated Nutrient Management in Wheat (Triticum aestivum L.): An Overview

Wheat is one of the major staple crops in the country in terms of both production and consumption. It is the nation's second-most significant food, after maize, in terms of calories consumed. Nutritious characteristics of wheat farming have been extensively researched and extensively recorded. Research being conducted in several parts of Ethiopia has shown that applying chemical fertilisers to achieve all the necessary nutrients has a detrimental effect on soil health, resulting in yields that are not sustainable. Therefore; there is a need to improve nutrient supply system in terms of integrated nutrient management involving the use of chemical fertilizers in conjunction with organic manures coupled with input through biological processes. However, the impact of important nutrients on crop physiology and their function on growth, quality, yield, and yield components of cereal crops—particularly wheat—are hardly in this level. Above all, the administration of essential nutrients to plants in the right amount and light ratio for a particular soil crop condition plays a crucial role in balanced fertilizer's ability to improve wheat production's yield, quality, and other characteristics. In association with this, research on integrated nutrient management in wheat and its effect on growth, yield, yield components and quality parameters are significance.

The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips.

The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato-based dough produced prior to frying. In this study, three types of starch were added to modify the structure of restructured potato-based dough, allowing the production of potato chips with less oil absorption. Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure and pasting properties. The addition of wheat starch, corn starch and tapioca starch changed the rheological properties, water distribution and strength of the restructured dough. Importantly, adding wheat starch and corn starch significantly lowered the oil content of potato chips by 7.94% and 13.06%, respectively. The reduction in oil absorption by potato chips was attributed to the increased strength of the starchy gel network of the dough, a slower rate of water evaporation and a limitation of dough expansion during frying. Adding wheat starch or corn starch to restructured potato-based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. © 2024 Society of Chemical Industry.

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Functional foods containing probiotics and/or prebiotics are of scientific and practical importance. The method of pre-activating bifidobacteria before their use in the production of fermented milk products has a profound impact on enhancing the quality of the resulting products. Finding ways to shorten the activation time of bifidobacteria in the production of functional foods with probiotics is an urgent task. Shortening the activation time and optimizing enzyme systems of bifidobacteria with antioxidants are crucial for innovative probiotic fermented milk technology. The object of this research is the technology of fermented acidophilic products enriched with bifidobacteria activated using Prunus padus (bird cherry) extract, known for its antioxidant properties. The finished product showed a significant increase in bifidobacteria count, reaching 1×109 CFU, and a 25.7 % boost in L. acidophilus after 7 days. Furthermore, the activation of bifidobacteria by Prunus padus extract resulted in a threefold increase in the histidine content and increased the content of oleic, eicosanoic, linoleic, arachidonic, and docosahexaenoic acids by 10.0 %, 26.4 %, 14.4 %, 22.6 %, and 66.6 % in the experimental sample compared to the control sample, respectively. Moreover, pentadecanoic, selacholeic, eicosatrienoic acids and tyrosine were present in the experimental but not in the control sample. Microbiological safety tests found no pathogenic microorganisms in the fermented acidophilic product, yet lactic acid microorganism levels exceeded norms in the experimental sample, confirming the product's probiotic properties and high physiological value. Thus, the developed product is characterized by better taste, a longer shelf life, and the preservation of bacterial titers

Fuzzy process capability evaluation model for asymmetric tolerance production

Process capability indices (PCIs) are commonly applied assessment tools which enable the evaluation of process quality during production processes and also allow internal engineers to conveniently and effectively communicate with each other. Many studies have indicated that improving process capabilities not only increases product value but also reduces rates of scrap and rework and betters product availability. Furthermore, enhancing product quality also lengthens product lifespan and delays recovery. Clearly, quality is a crucial factor of corporate sustainability. The quality characteristics of many machine products have asymmetric tolerances, so PCIs with asymmetric tolerances are needed to evaluate these quality characteristics. Many researchers have stressed that sample sizes are not usually large due to cost and technical considerations as well as corporate demands for swift responses. Also, small sample sizes are associated with an increased risk of misjudgement. To address this, we developed a fuzzy evaluation method based on confidence intervals for PCIs with asymmetric tolerances. This approach incorporated expert experience and accumulated data to boost evaluation accuracy and diminish the likelihood of misjudgement resulting from sampling errors.

Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation

To investigate the quality variations of prune vinegar during fermentation, multivariate statistical analysis (MSA) was used in conjunction with high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results showed that the pH decreased slightly, there was a rapid decline in sugar content, and a gradual increase in total acid content, which achieved stabilization at 3.68 g/100 mL. The content of organic acid increased, while the total phenol content decreased. The total flavonoid content did not change significantly. Furthermore, the antioxidant capacity initially decreased and then increased. Prune vinegar contains important phenolics such as rutin, resveratrol, salicylic acid, trans-ferulic acid, and (+)-catechin. In addition, the flavor of prune fruit vinegar underwent changes during the fermentation process. During the fermentation of fruit vinegar, large quantities of 2,3-butanediol, glacial acetic acid, nonanoic acid, ethyl acetate, ethyl heptanoate, ethyl caproate, and linalool were produced. These compounds give prune vinegar its distinctive fruity and floral aroma. This study provided a comprehensive framework for the efficient processing of prunes and a strategy for enhancing the quality characteristics of prune vinegar or other fermented products.

The role of enzymes in the formation of meat and meat products

The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers. One of the key quality criteria is the tenderness and juiciness of meat, which directly affects its taste and texture characteristics. In order to satisfy the expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing enterprises actively introduce the innovative technologies. In recent decades, proteolytic enzymes have been increasingly used to improve the quality characteristics of the meat products, which is a more progressive method in comparison with to mechanical methods of processing due to less impact on other consumer properties. This article overviews the role and importance of enzymes in the meat industry. We will consider various aspects of the application of these enzymes for the meat products, their effect on the level of tenderness, juiciness and other characteristics of meat, as well as prospects for the further development of their using

Enhancing the quality of fermented plant leaves: the role of metabolite signatures and associated fungi.

Fungi play a pivotal role in fermentation processes, influencing the breakdown and transformation of metabolites. However, studies focusing on the effects of fungal-metabolite correlations on leaf fermentation quality enhancement are limited. This study investigated specific metabolites and fungi associated with high- and low-quality fermented plant leaves. Their changes were monitored over fermentation periods of 0, 8, 16, and 24 days. The results indicated that organoheterocyclic compounds, lipids, lipid-like molecules, organic nitrogen compounds, phenylpropanoids, and polyketides were predominant in high-quality samples. The fungi Saccharomyces (14.8%) and Thermoascus (4.6%) were predominantly found in these samples. These markers exhibited significant changes during the 24-day fermentation period. The critical influence of fungal community equilibrium was demonstrated by interspecies interactions (e.g., between Saccharomyces and Eurotium). A co-occurrence network analysis identified Saccharomyces as the primary contributor to high-quality samples. These markers collectively enhance the quality and sensory characteristics of the final product.

Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.

Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics

A physico-chemical characterization and drying kinetics study was performed for whole ‘Rojo Brillante’ persimmon subjected to hot-air drying at 35 ᵒC, 40 ᵒC and 45 ᵒC. Fruit was dried until a moisture content of 30 g water/100 g product, which is required to be considered dried persimmon. This moisture value was obtained after 12, 8 and 7 d when the drying process was applied at 35 ᵒC, 40 ᵒC and 45 ᵒC, respectively. All the drying treatments caused flesh structure changes, shrinkage and secondary epidermis formation. The final product's quality characteristics especially the texture, strongly depended on drying temperature. The fruit dried at 35 ᵒC exhibited a gelatinous internal texture and a thin secondary epidermis, similarly to that obtained during a natural drying process. The drying treatment at 40 ᵒC resulted in fruit having more rubbery flesh. However, the fruit dried at 45 ᵒC had a corky texture, with a very thick secondary epidermis that resulted in excessively tough fruit for commercialization purposes. The differences in flesh structure were revealed in the microstructural study by Cryo-FESEM. In all cases, soluble tannins content lowered to non-astringency values. Hot-air drying technology proved to be a good alternative to valorize discarded ‘Rojo Brillante’ persimmon.

Semi-crystalline materials for pharmaceutical fused filament fabrication: Dissolution and porosity

A better understanding of crystallization kinetics and the effect on drug product quality characteristics is needed to exploit the use of semi-crystalline polymers in pharmaceutical fused filament fabrication. Filaments were prepared from polycaprolactone or polyethylene oxide loaded with a crystallization inhibitor or inducer, which was either 10% (w/w) ibuprofen or theophylline. A design-of-experiments approach was conducted to investigate the effect of nozzle temperature, bed temperature and print speed on the printed tablets’ microstructure and dissolution kinetics. Helium pycnometry derived porosity proved an ideal technique to capture significant distortions in the tablets’ microstructure. On the other hand, terahertz time domain spectroscopy (THz-TDS) analysis proved valuable to investigate additional enclosed pores of the tablets’ microstructure. The surface roughness was analyzed using optical coherence tomography, showing the importance of extensional viscosity for printed drug products. Drug release occurred via erosion for tablets consisting of polyethylene oxide, which partly reduced the effect of the inner microstructure on the drug release kinetics. An initial burst release effect was noted for polycaprolactone tablets, after which drug release continued via diffusion. Both the pore and crystalline microstructure were deemed essential to steer drug release. In conclusion, this research provided guidelines for material and process choice when a specific microstructure has to be constructed from semi-crystalline materials. In addition, non-destructive tests for the characterization of printed products were evaluated.

Advances in the quality characteristics of fried potato products with air frying technology: a mini review

Hot air frying is a relatively new technology for producing fried foods, therefore, the objective of this review is to know the impact of this frying technology on the quality properties of fried potato products.

Recombinant CHO Cell Pool Generation Using PiggyBac Transposon System.

CHO cell pools with desirable characteristics of high titer and consistent product quality are useful for rapid production of recombinant proteins. Here, we describe the generation of CHO cell pools using the piggyBac transposon system for mediating gene integration. The method describes the co-transfection of cells with the donor plasmid (coding for the gene of interest) and the helper plasmid (coding for the transposase) using polyethyleneimine (PEI). This is followed by a genetic selection for the generation of a cell pool. The resulting cell pool can be used to start a batch or fed-batch culture. Alternatively, it can be used for generation of clonal cell lines or generation of cell banks for future use.

ОБЕСПЕЧЕНИЕ КАЧЕСТВА ПРОЕКТИРОВАНИЯ РЕЗИСТИВНОГО НАГРЕВАТЕЛЬНОГО КАБЕЛЯ НА ОСНОВЕ РАЗРАБОТКИ МЕТОДИКИ МАТЕМАТИЧЕСКОГО РАСЧЕТА

The article is devoted to developing a mathematical model for calculating the electrical and design parameters of a resistive heating cable. The aim of the work is to consider the main stages of designing a heating cable and to develop a methodology for calculating its main parameters and design, which will ensure the quality and performance characteristics of the future product that meets all modern technical, technological and economic requirements. The main stages of the heating cable design process are described and recommendations are given on selecting materials, calculating the electrical and design parameters, namely: rated power, electrical resistance, diameters and mass of conductors, insulation, shield and shell. Based on the electrically conductive shield design the paper examines in detail methods for calculating the weight and size parameters of shields in the form of a copper grounding conductor with foil, as well as in the form of a screening braid made of copper wires. The proposed methodology for calculating a resistive heating cable allows considering the design process in more detail. It is at this stage that the future product quality is determined, while ensuring the required characteristics and parameters, as well as reliability and consistency of the performance throughout the product entire life cycle.

INSTITUTIONAL ASPECT INNOVATIVE MODERNIZATION OF AGRICULTURAL PRODUCTION

The institutional determinants of innovative modernization of agricultural production are substantiated.&#x0D; It is established that the transformational features domestic agricultural production are monoculture agricultural production, its structural deformation, increased degradation of land and water resources, growing dependence of agricultural producers on imported inputs for the production process, and a reduction in the number of rural workers and the population of rural communities.&#x0D; It is argued that transformational changes in agro-industrial production should be focused on large-scale modernization changes in the production process in terms of restoring land fertility, improving the quality characteristics of food products, expanding the existing export potential of agricultural products and the share competitive products. &#x0D; It is established that the threats to the recovery of agricultural production are the narrowing of the domestic consumer market; reduction of the purchasing power of the population with a decrease in its number; reduction and blocking of exports of agricultural products; rising costs of material resources and rising costs of agricultural products and food prices.&#x0D; It is substantiated that institutional support for the innovative modernization of agro-industrial production should be accompanied by the formation of effective basic and special institutions and institutions that meet the criteria of systematicity when they are included in the hierarchical structure of norms and institutions of innovation.&#x0D; It is emphasized that the institutional support for innovative modernization should implement the following key tasks: ensuring a favorable investment climate for attracting financial resources to processing enterprises and the formation of local regional structures with low capacity for processing agricultural raw materials; creating conditions for the inclusion of agricultural producers in global value chains.&#x0D; Institutional interventions should be aimed at stimulating the diffusion and development of product innovations; supporting and shaping organizational structures for vertical and horizontal integration; supporting and shaping organizational frameworks for vertical and horizontal integration; and restructuring forms of state support for agricultural production.&#x0D; The strategic guidelines for the innovative modernization of agro-industrial production are defined: introduction of motives and incentives for structural changes in agricultural production, intensification of the development of small forms of management, integration of production processes, and use of competitive advantages.

A Research on Fertility, Herd Life, Milk Production and Milk Quality Characteristics of Simmental (Fleckvieh) Cows: 2. Milk Quality

The aim of this study was to determine the milk quality characteristics of Simmental (SIM) cows of Austrian origin, which have increased the interest of breeders in Türkiye in recent years. For this aim, the milk analysis results of a farm located in Menemen County, İzmir/Türkiye from 2012 to 2021 were used. Milk fat (MF, %), protein (MP, %), lactose (ML, %), total dry matter (TDM, %) contents and somatic cell count (SCC, cell/ml) were determined. In order to determine the current situation, milk samples were taken from the cows (90 heads) in August 2021, and in addition to the above milk components, the solid non-fat (SNF) and freezing point (FP) were determined. The effects of sampling season, calving month, lactation month, sampling season x calving month and sampling season x lactation month interactions were found to be statistically significant for all traits (P&lt;0.05). Parity and calving month effects on Log10SCC were also detected to be statistically significant (P&lt;0.05). The mean MF, MP, ML, TDM, FP and SCC of SIM cattle were 3.71±0.018%, 3.42±0.009%, 4.63±0.009%, 12.49±0.03, -0.535±0.003oC and 5.14±0.01 (138.038 cells/ml), respectively. It was concluded that the milk components of Austrian-origin SIM cattle are not very different from the Holstein-Friesian (HF) breed, however, in the low SCC average for many years, besides the important contribution of the measures taken against mastitis in the farm, the resistance against mastitis may be higher in this genotype. This situation is thought to be the reason why breeders in Türkiye prefer Austrian-origin SIM cattle in addition to high milk yield and carcass weight.

Impact of High-Pressure Processing (HPP) on Listeria monocytogenes-An Overview of Challenges and Responses.

High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of several factors-pressure values (100-600 MPa), time of operation (a few-several minutes), and temperature of operation (room temperature or lower)-using a liquid medium responsible for pressure transfer. The combination of these three factors results in the inactivation of microorganisms, thus extending food shelf life and improving the food's microbiological safety. HPP can provide high value for the sensory and quality characteristics of products and reduce the population of pathogenic microorganisms such as L. monocytogenes to the required safety level. Nevertheless, the technology is not without impact on the cellular response of pathogens. L. monocytogenes cells surviving the HPP treatment may have multiple damages, which may impact the activation of mechanisms involved in the repair of cellular damage, increased virulence, or antibiotic resistance, as well as an increased expression of genes encoding pathogenicity and antibiotic resistance. This review has demonstrated that HPP is a technology that can reduce L. monocytogenes cells to below detection levels, thus indicating the potential to provide the desired level of safety. However, problems have been noted related to the possibilities of cell recovery during storage and changes in virulence and antibiotic resistance due to the activation of gene expression mechanisms, and the lack of a sufficient number of studies explaining these changes has been reported.

Mulberry silkworm biotechnology as the basis of a bioindustrial platform. Improvements on the upstream processing stage (USP)

Molecular engineering is an upstream engineering method for creating functional materials and devices using molecules, and atoms as building blocks. In 2000, Japan became the first country to genetically modify silkworms (Bombyx mori, hereinafter referred to as B. mori). The subsequent research in the development of new materials expanded the possibilities of using sericulture products, characterizing this situation as a "sericulture revolution". In the Russian Federation, molecular engineering in life sciences is aimed at solving the tasks of developing world-class technological platforms to create tools to produce new molecules (biopolymers, proteins, enzymes), bioproducts, cells and organisms. The main "bottom-up" approaches applied in the upstream process (USP) stage of silk production to improve the production and economic performance and quality characteristics of raw materials have been studied. The variety of improvement methods includes: the possibility of using artificial nutrient medium, molecular engineering based on transient expression techniques or stable germline transformation, genetic selection methods, breeding management, etc. The advantages of the mulberry silkworm (B. mori) such as low breeding costs, significantly higher production yield compared to other protein expression systems, favor its use as an effective producer of recombinant proteins, antimicrobial peptides and biologically active substances. USP stage biotechnologies enable the production of new raw materials for downstream processing (DSP) to produce a wide range of products that contribute to improving the quality of human life. A set of biotechnological solutions forms the modern basis of the mulberry silkworm bioindustrial platform.