Textural Properties Research Articles

Sugar inclusion influences the expansion characteristics of corn starch extrudates.

Corn starch-based direct expanded products incorporated with 2% and 10% (w/w) sugar (fructose, glucose, sucrose, and xylose) were produced using a 20mm co-rotating twin-screw extruder. The pasting and thermal properties of raw corn starch-sugar mixes were analyzed before extrusion processing. The independent variables for extrusion processing included two sugar inclusion levels (2% and 10% w/w) and two screw speeds (150 and 250rpm). The extrudates were characterized by their initial expansion ratio (IER), expansion ratio (ER), and shrinkage. ER values were high for fructose at 2% and 150rpm and 10% glucose and sucrose extrudates at 250rpm. The extrudates with 2% sucrose inclusion shrunk significantly higher than the control. Fourier transform infrared (FTIR) spectroscopy of the extruded blends did not indicate the presence of any new covalent bond formed between starch and sugar post-extrusion. The interactions between sugar concentration and screw speed significantly influenced extrudate expansion characteristics. Due to their thermal and plasticizing properties, sugar inclusion (glucose, fructose, sucrose, and xylose) enhanced the extrudate expansion by altering their melt viscosity. PRACTICAL APPLICATION: The findings of this study can improve the expansion characteristics of high-fiber-based extruded snacks. Ingredients high in fiber generally hinder the starch transformation during extrusion and negatively impact the expansion properties. The presence of sugar at low concentrations can improve melt properties during extrusion processing and, in turn, significantly improve the textural properties of snacks.

Effect of process parameters of selective laser melting on the structure, texture, and mechanical properties of an alloy based on orthorhombic titanium aluminide Ti2AlNb

Effect of process parameters of selective laser melting on the structure, texture, and mechanical properties of an alloy based on orthorhombic titanium aluminide Ti2AlNb

Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.

The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated. A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss. γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.

Characteristic study of Candida rugosa lipase immobilized on lignocellulosic wastes: effect of support material.

For the first time is reported the comparison of solid biocatalysts derived from Candida rugosa lipase (CRL) immobilized on different lignocellulosic wastes (rice husk, brewer's spent grain, hemp tea waste, green tea waste, vine bark, and spent coffee grounds) focusing on the characterization of these materials and their impact on the lipase-support interaction. The wastes were subjected to meticulous characterization by ATR-FTIR, BET, and SEM analysis, besides lignin content and hydrophobicity determination. Investigating parameters influencing immobilization performance revealed the importance of morphology, textural properties, and hydrophobic interactions revealed the importance of morphology, textural properties and especially hydrophobic interactions which resulted in positive correlations between surface hydrophobicity and lipase immobilization efficiency. Hemp tea waste and spent coffee grounds demonstrated superior immobilization performances (7.20 U/g and 8.74 U/g immobilized activity, 102.3% and 33.5% efficiency, 13.4% and 15.4% recovery, respectively). Moreover, they demonstrated good temporal stability (100% and 92% residual activity after 120days, respectively) and retained 100% of their immobilized activity after five reuses in the hydrolysis of p-nitrophenyl palmitate in hexane. In addition, the study of enzymatic desorption caused by ionic strength and detergent treatments indicated mixed hydrophobic and electrostatic interactions in rice husk, vine bark, and spent coffee grounds supports, while hemp tea waste and green tea waste were dominated by hydrophobic interactions.

The role of the activation heating source on the carbon capture performance of two new adsorbents produced from household-mixed-plastic waste

This study reveals the impact of the activation with microwave and conventional heating sources on textural properties and CO2 uptake of a mixed plastic-based char. Two mixed plastic-based adsorbents, one activated using microwaves and the other using conventional heating, were produced at optimum activation conditions, and subsequently compared. The findings show that both heating sources produced microporous adsorbents, but activation heating sources influenced their physicochemical properties and CO2 uptake. The microwave-produced activated carbon (AC) displayed superior BET surface area, total, micro- and ultra-micropore volumes compared to the conventionally produced AC. The microwave-produced AC possessed CO2 adsorption capacities of 1.66 and 2.37 mmol/g under dynamic and equilibrium conditions, respectively, at 25 °C and 1 bar. These capacities represent an 8 and 30 % higher uptake, respectively, compared to the 1.53 and 1.66 mmol/g displayed by the conventionally prepared AC under the same adsorption conditions. Both samples displayed stable and excellent CO2 recyclability over 10 adsorption-desorption cycles, with desorption efficiencies ranging from 93.46 % to 96.72 % (microwave- and conventionally- produced ACs respectively). The Avrami model most accurately described the experimental CO2 adsorption data under dynamic conditions, while the Sip model gave the best fit for equilibrium conditions. These findings apply to both types of ACs at various temperatures, irrespective of the heating source. Overall microwave heating is more efficient than conventional heating, requiring 300°C lower temperature, 115 minutes shorter time, 0.79 kWh less energy, and less KOH. It improves CO2 uptake and reduces production costs by 80 %, offering a sustainable alternative for CO2 adsorbent production.

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.).

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (L*) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.

Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment.

The effects of salt-enzyme-alkali progressive tenderization treatments on porcine cortical conformation and collagen properties were investigated, and their effectiveness and mechanisms were analyzed. The tenderization treatment comprised three treatment stages: CaCl2 (25 °C/0-30 min), papain (35 °C/30-78 min), and Na2CO3 (25 °C/78-120 min). The textural, microscopic, and collagenous properties (content, solubility, and structure) of pork skin were determined at the 0th, 30th, 60th, 90th, and 120th min of the treatment process. The results showed that the shear force, hardness, and chewability of the skin decreased significantly (p < 0.05), and the elasticity exhibited a gradual increase with the progression of tenderization. The content and solubility of collagen showed no significant change at the CaCl2 treatment stage. However, the soluble collagen content increased, the insoluble collagen content decreased, and the collagen solubility increased by 18.04% during the subsequent treatment with papain and Na2CO3. Meanwhile, the scanning electron microscopy results revealed that the regular, wavy structure of the pig skin collagen fibers gradually disappeared during the CaCl2 treatment stage, the overall structure revealed expansion, and the surface microscopic pores gradually increased during the papain and Na2CO3 treatment stages. The findings of the Fourier transform infrared spectroscopy analysis indicated that the hydrogen bonding interactions between the collagen molecules and the C=O, N-H and C-N bonds in the subunit structure of collagen were substantially altered during treatment and that the breakage of amino acid chains and reduction in structural ordering became more pronounced with prolonged treatment. In the tertiary structure, the maximum emission wavelength was blue-shifted and then red-shifted, and the fluorescence intensity was gradually weakened. The surface hydrophobicity was slowly increased. The salt-enzyme-alkali tenderization treatment considerably improved the physical properties and texture of edible pork skins by dissolving collagen fibers and destroying the structure of collagen and its interaction force.

ZnO Nanoparticles as Potent Inducers of Dermal Immunosuppression in Contact Hypersensitivity in Mice.

Nanosized zinc oxide (nZnO) metal particles are used in skin creams and sunscreens to enhance their texture and optical properties as UV filters. Despite their common use, little is known about the molecular mechanisms of nZnO exposure on damaged skin. We studied the effects of topically applied nZnO particles on allergic skin inflammation in an oxazolone (OXA)-induced contact hypersensitivity (CHS) mouse model. We investigated whether exposure to nZnO during the sensitization or challenge phase would induce immunological changes and modulate transcriptional responses. We followed skin thickness, cellular infiltration, and changes in the local transcriptome up to 28 days after the challenge. The responses peaked at 24 h and were fully resolved by 28 days. Co-exposure to nZnO and hapten did not interfere with the formation of the sensitization process. Conversely, during the hapten challenge, the application of nZnO fully suppressed the development of the CHS response by the inhibition of pro-inflammatory pathways, secretion of pro-inflammatory cytokines, and proliferation of immune cells. In differentiated and stimulated THP-1 cells and the CHS mouse model, we found that nZnO particles and Zn ions contributed to anti-inflammatory responses. The immunosuppressive properties of nZnO in inflamed skin are mediated by impaired IL-1R-, CXCR2-, and LTB4-mediated pathways. nZnO-induced dermal immunosuppression may be beneficial for individuals with contact allergies who use nZnO-containing cosmetic products. Our findings also provide a deeper understanding of the mechanisms of nZnO, which could be considered when developing nanoparticle-containing skin products.

Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications

This study examined the impact of varying ultrasound energy densities on the functional properties of processed cheese with different levels of emulsifying salt (0%, 0.5%, 1%, 2%, or 3% disodium phosphate). The mixtures were ultrasonicated at 65 watts and 160 watts for either 3 min or 9 min, producing energy densities of 58.5 J/g, 175.5 J/g, 144 J/g, and 432 J/g. The rheological and textural properties of the processed cheese were evaluated at these energy densities and compared to a control sample. At 432 J/g, cheese with 1% emulsifying salt was cooked whereas cheese at 58.5 J/g, 175.5 J/g, and 144 J/g did not cook with the emulsifying salt levels of 1% or lower. There was no significant difference (p &gt; 0.05) in hardness and melting temperature between cheese having the energy density of 432 J/g and processed with 1% and 2% emulsifying salt. Additionally, no significant difference (p &gt; 0.05) was observed in the functional properties of cheese across different energy density treatments. The functional properties of the processed cheese improved significantly with increased emulsifying salt levels. This study suggests that using 432 J/g of ultrasound energy can effectively reduce the requirement of emulsifying salts in the cheese industry.

Rutile-phase Sn-Ti Mixed Oxides as Acid Catalysts for the Condensation of C2-C3 Oxygenated Compounds in Water.

The design of new cost-effective and water-resistant acid catalysts is crucial for valorizingaqueous side-streams to increase the efficiency and competitiveness of bio-refineries in a sustainable way. In this work, Sn-Ti mixed oxides are prepared via a green and scalable co-precipitation method. This synthesis procedure allows obtaining homogeneous rutile-phase Sn-Ti mixed oxides with enhanced textural properties and a higher amount of Lewis acid sites. More importantly, the catalytic behavior of these Sn-Ti mixed oxides is investigated by using an aqueous mixture of C2-C3 representative oxygenated compounds, closer to real industrial conditions and differing from usual individual probe molecules studies performed even in the absence of water. Catalytic experiments combined and correlated with spectroscopic measurements (i.e., XRD, TEM, FT-IR with pyridine adsorption-desorption and N2 adsorption) are performed to better understand the properties of different Sn-Ti catalysts. These materials show promising results in the condensation of light oxygenated compounds present in aqueous fractions. Homogeneous and robust rutile-phase structures with inherent hydrophobic characteristics turn these Sn-Ti materials into active and highly resistant catalysts capable to transform these low-value oxygenated compounds into a mixture of hydrocarbons and aromatics useful for blending with automotive fuels, especially under complex acidic aqueous environments and moderate process conditions.

Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content.

Cured meat is a fermented meat product from the traditional Chinese culture made by natural fermentation. In this study, five bacteria strains were screened from cured meat using 16S rDNA technology, and a functional local starter was selected, which was applied to the production of cured meat to standardize the production of cured meat and improve the quality of cured meat. By studying the fermentation characteristics of strain these strains, this study found that the fermentation characteristics of L. mesenteroides and S. lactis are ideal. L. mesenteroides and S. lactis were used as starter cultures in fermented bacon. Then, this study compared the quality of fermented beef with Sichuan bacon, Hunan bacon, and Xinyang bacon. The results suggested that L. mesenteroides and S. lactis can improve the sensory and texture properties of the products and reduce the moisture content, water activity, pH value, and protein content of fermented beef products. More importantly, L. mesenteroides can significantly reduce the nitrite content (25.34%) and nitrosamine content (29.69%) in fermented beef, which provides an excellent guarantee for the safety of cured meat. In this study, a functional fermentation strain-L. mesenteroides could degrade the nitrite content of fermented meat products and improve their sensory and textural properties-was screened to provide some reference value for the later development of functional strains suitable for fermented meat products.

Development of a novel bio char for CO2 capture and biogas upgrade: Static and dynamic testing

The optimization of the pyrolysis of the spruce sawdust was conducted based on the yield, textural properties, and static capture capacity of the chars to generate a new micro porous char for biogas upgrade. The nature of the precursor (C: 45.68 %, H: 6.08 %, N: 0.15 %, and 0.34 % ash content) helped to tune the porosity of the char for capturing CO2 from gas streams and biogas. The optimization of the pyrolysis at 700 °C, a heating rate of 10 °C / min and holding time of 1 hour, produced a microporous char with high yield, CO2 capture capacity and CO2/CH4 selectivity. The presence of the oxygen and nitrogen-containing functional groups in the optimum char help in the selective capture of CO2. The static CO2 capture capacity of the optimum char was 1.98 mmol/g at atmospheric pressure and 25 °C (90 % CO2 stream). The CSD (700−10−60) have capture capacity of 1.50 mmol/g (at a feed gas stream of 50 % CO2 and adsorption temperature of 25 °C and 120 kPa) which is equivalent to Norit C and Calgon BPL. Hence, spruce sawdust can be used to produce efficient biochar for biogas upgrade (CO2 capture) owing to high capture capacity and CO2/CH4 selectivity (around 3) and easy regeneration of the biochar for 10 consecutive cycles.

Clay Minerals/TiO2 Composites—Characterization and Application in Photocatalytic Degradation of Water Pollutants

TiO2 used for photocatalytic water purification is most active in the form of nanoparticles (NP), but their use is fraught with difficulties in separation from solution or/and a tendency to agglomerate. The novel materials designed in this work circumvent these problems by immobilizing TiO2 NPs on the surface of exfoliated clay minerals. A series of TiO2/clay mineral composites were obtained using five different clay components: the Na-, CTA-, or H-form of montmorillonite (Mt) and Na- or CTA-form of laponite (Lap). The TiO2 component was prepared using the inverse microemulsion method. The composites were characterized with X-ray diffraction, scanning/transmission electron microscopy/energy dispersive X-ray spectroscopy, FTIR spectroscopy, thermal analysis, and N2 adsorption–desorption isotherms. It was shown that upon composite synthesis, the Mt interlayer became filled by a mixture of CTA+ and hydronium ions, regardless of the nature of the parent clay, while the structure of Lap underwent partial destruction. The composites displayed high specific surface area and uniform mesoporosity determined by the size of the TiO2 nanoparticles. The best textural parameters were shown by composites containing clay components whose structure was partially destroyed; for instance, Ti/CTA-Lap had a specific surface area of 420 m2g−1 and a pore volume of 0.653 cm3g−1. The materials were tested in the photodegradation of methyl orange and humic acid upon UV irradiation. The photocatalytic activity could be correlated with the development of textural properties. In both reactions, the performance of the most photoactive composites surpassed that of the reference commercial P25 titania.

How do consumers discuss the texture of frozen blueberries? An investigation using word association, hedonic scales and rate-all-that-apply.

Flavour, texture, and extended shelf life are key quality traits for blueberries. Studies have used trained panelists and texture analysers to evaluate frozen blueberries. However, more studies are needed to investigate consumer perception and acceptance of frozen blueberries' texture. This study used word association, hedonic scales, and rate-all-that-apply to evaluate how consumers perceive the texture of frozen blueberries. Consumers were interested in the firmness of frozen blueberries, as well as crunchiness, softness, juiciness, and smoothness. They also identified the textural descriptors mushy, tough, chewy, squishy, and mealy. The participants separated the wild blueberries from the cultivated blueberries when evaluating their liking. Textural attributes were correlated with the consumers' overall liking (juicy, firm, crunchy, smooth positively and mushy, tough, squishy negatively). This study identified which textural attributes influence consumers' liking of frozen blueberries. Consumers preferred frozen blueberries that were firm, juicy and crunchy. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Ethanolic duea ching extract in combination with microbial transglutaminase: Strengthening effect on mince gel and cross-linking of myofibrillar proteins from Indian mackerel

Surimi or fish mince gel are popular seafood products worldwide. Lean fish are commonly used as raw material, while dark fleshed fish, especially Indian mackerel, has high fat content and dark color associated with poor gel quality. To improve gel strength, plant extract, particularly from duea ching (Ficus botryocarpa Miq.), rich in polyphenols and calcium could be used as natural protein cross-linker to strengthen gel network. Effect of ethanolic duea ching extract (EDCE) at varying levels in the absence and presence of microbial transglutaminase (MTGase) on gel property of Indian mackerel mince gel prepared from fillets pre-washed for different times (1 and 3 times) was studied. Heat-induced aggregation of myofibrillar protein (MP) from Indian mackerel fillets under different conditions was also investigated. Mince gel prepared from fillets pre-washed for 3 times added with 0.10 % EDCE and 0.5 unit/g of MTGase (3-PWM-MT-0.10) showed the highest breaking force, deformation and textural properties (P < 0.05). Lower autolysis of mince gel was obtained when EDCE, MTGase or in combination were added. However, addition of ECHE decreased whiteness of mince gel, particularly at higher concentrations (P < 0.05). Electrophoretic images revealed the disappearance of myosin heavy chain when MTGase or EDCE in conjunction with MTGase was incorporated. Addition of 0.10 % EDCE, MTGase or both could induce aggregation and enhance setting phenomenon of MP solution as indicated by higher absorbance at 660 nm and storage modulus (G′), respectively. Based on microstructure study, 3-PWM-MT-0.10 had more compact, finer and interconnected structure than other gels. Therefore, the use of EDCE and MTGase at the appropriate levels could be used for improving quality of mince gel from pre-washed Indian mackerel fillets.

Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams

The study examines how adding bacterial cellulose also referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY) to ice cream affects the textural, tribological, and sensory attributes, particularly texture and mouthfeel perception. Analytical assessments were performed on three types: SCOBY-added ice cream and two reference samples (control and guar gum-added ice creams). Evaluations included physicochemical properties, textural and tribological characteristics, and dynamic sensory mouthfeel using the temporal dominance of sensation (TDS) methodology. SCOBY ice cream showed higher probiotics content, lower pH, and higher acidity than reference samples. The addition of SCOBY increased hardness and altered the textural properties. TDS analysis highlighted distinct temporal dominance patterns, with guar gum ice cream presenting a pronounced mouth/residual coating pre-swallowing, while SCOBY and control ice cream exhibited a thin/fluid perception. The frictional factor at 37 °C was positively correlated with the melting rate, graininess, and thin/fluid perception while negatively correlated with firmness, smoothness and mouthfeel liking. Additionally, the mouthfeel liking was higher with firm, smooth and mouth/residual coating sensations and lower with grainy and thin/fluid perception. In summary, incorporating SCOBY in ice cream formulations can provide health benefits and meet consumer preferences for natural ingredients, while ensuring careful optimization of mouthfeel.

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product.

Unveiling the Molecular Mechanisms Regulating Muscle Elasticity in the Large Yellow Croaker: Insights from Transcriptomics and Metabolomics.

The large yellow croaker (Larimichthys crocea) is an important economic fish in China. However, intensive farming practices, such as high stocking densities, suboptimal water quality, and imbalanced nutrition, have led to a decline in muscle quality. Muscle elasticity is a key texture property influencing muscle quality. Herein, transcriptomic and metabolomic analyses were performed on four groups: male high muscle elasticity (MEHM), female high muscle elasticity (MEHF), male low muscle elasticity (MELM), and female low muscle elasticity (MELF), to explore the molecular regulation underlying muscle elasticity in the large yellow croaker. Transcriptomics identified 2594 differentially expressed genes (DEGs) across the four groups, while metabolomics revealed 969 differentially expressed metabolites (DEMs). Association analysis indicated that the valine, leucine, and isoleucine biosynthesis pathways were significantly enriched between the MELF and MEHF groups; 2-Oxoisovalerate and L-Valine were DEMs; and the gene encoding L-threonine ammonia-lyase was a DEG. In the MELM and MEHM groups, pathways such as arginine biosynthesis; arginine and proline metabolism; and valine, leucine, and isoleucine degradation were significantly enriched. 4-guanidinobutanoate, L-aspartate, N-acetylornithine, and L-leucine were among the DEMs, while the DEGs included glul, gls, srm, hmgcs, and aacs. These findings provide insights into the molecular mechanisms controlling muscle elasticity, representing a theoretical foundation to breed high-quality large yellow croakers.

THE IMPACT OF STARTER CULTURES ON QUARK TYPE CHEESE PRODUCTION

This study was conducted to investigate the effect of starter cultures on the physicochemical and microbiological properties, texture, yield, and consumer preferences of quark type cheese. For this purpose, three different quark cheeses were manufactured by using commercial starter cultures. The microbiological, physicochemical, textural, and sensory properties of the cheese samples were determined at 1st, 14th, and 28th days of the storage period. The results showed that the kind of starter culture used in production influences the composition and yield of the obtained quark cheeses. It has been determined that the use of kefir culture in quark cheese production influences the moisture and water holding capacity, and as a result, improves its spreadability. Also, the sensory analysis exhibited that cheese produced with kefir culture had higher texture and taste-flavor acceptability. The study indicates that kefir culture may be successfully used in quark cheese production.

Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites

Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites