A5003499836- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Identification and Quantification in Food
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Microbial Inactivation Methods
- biodegradable polymer synthesis and properties
- Advanced Chemical Sensor Technologies
- Electrospun Nanofibers in Biomedical Applications
- Polyamine Metabolism and Applications
- Bee Products Chemical Analysis
- Collagen: Extraction and Characterization
- Polysaccharides Composition and Applications
- Silk-based biomaterials and applications
- Food Quality and Safety Studies
- Listeria monocytogenes in Food Safety
- Gut microbiota and health
- African Botany and Ecology Studies
- Pickering emulsions and particle stabilization
- Hydrogels: synthesis, properties, applications
- Food Supply Chain Traceability
Ministry of Agriculture and Rural Affairs
2021-2024
Chinese Academy of Agricultural Sciences
2021-2024
Institute of Food Science and Technology
2021-2024
This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), −1.5°C (supercooling), −4°C (superchilling) −9°C (sub-freezing). The total viable counts (TVC), volatile base nitrogen (TVB-N), diversity metabolic pathways were investigated. results indicated that shelf life superchilling sub-freezing over 70 d, which significantly longer than chilling supercooling...
The freshness and microbial community composition of lamb carcasses were evaluated under three chilling rates treatments: conventional (chilling rate was 1.76 °C/h), very fast chilling-I (VFC-I, 12.52 chilling-II (VFC-II, 14.52 °C/h). results showed that the indicator including total viable counts (TVC), volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS) values VFC-II treatment lower than VFC-I treatments, bacterial species richness treatments increased with...
Deboning methods are vital during fresh meat processing, influencing the evolution of spoilage. In this study, we examined effects deboning (including hot boning (HB), conventional chilling and (CCB) very fast (VFCB)) on freshness bacterial changes lamb cuts stored at 4 °C. The was evaluated by total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), viable count mesophilic (TVCm) psychrophilic (TVCp), community determined 16S rRNA high-throughput sequencing....
Pickering emulsion loading essential oil has demonstrated a promising strategy as delivery system in food preservation, but localization stability and antimicrobial activity limits application. In this study, emulsions co-loaded with tannic acid cinnamon (ZTC) have been developed based on zein complexes (ZT) mediated interfacial engineering. Fourier transform infrared, fluorescence spectroscopy, molecular docking results indicated altered the structural of zein. Interfacial tension that...
Microbial growth causes lamb spoilage. This study explored the spoilage ability of <em>Latilactobacillus sakei</em> (<em>L. sakei</em>), <em>Serratia proteamaculans</em> (<em>S. proteamaculans</em>) and <em>Hafnia proteus</em> (<em>H. proteus</em>) in vacuum-packed raw lamb, including ability, degradation protein lipid, change volatile organic compounds (VOCs) profile, meanwhile screened key VOCs produced by targeted strains with meat background excluding, finally confirmed marker...
Microorganisms proliferate, consume nutrients, and produce many undesired metabolites, which are the main reason for spoilage of fresh meat. Screening markers is great significance characterizing freshness At present, there few studies on volatile lamb their relationship with bacteria. In this study, evolution was evaluated by multiple indicators. The changes bacteria organic compounds (VOCs) aerobic-packaged (AP) vacuum-packaged (VP) were measured 16S next-generation sequencing (NGS)...