Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field

Changes in the safety and edible quality of stir-fried chicken packaged using coated tinplate bowls during open-fire reheating: Experimental and visualization modeling

Due to limitations in packaging materials and unclear heat and mass transfer mechanisms, ready-to-eat meat products encounter safety and quality challenges during reheating. This study combined experimental and simulation calculations to investigate changes in safety, texture, water status, and flavor profile of stir-fried chicken breast meat in coated tinplate bowls during open-fire reheating (0-6 min). The migration of heavy metal elements from the coated tinplate bowls remained within safe limits after 6 min. Open-fire reheating caused slight damage to the polypropylene film's thermal stability and crystal structure. The stir-fried chicken breast meat exhibited the lowest hardness (5.43 N) and chewiness (1226.13 N) after 5 min, while the lowest springiness value (0.46 mm) was observed at 6 min, coinciding with peak volatile organic compound concentrations. Increased heat penetration during the later stages (4-6 min) accelerated water migration, significantly increasing free water content (P < 0.05). Furthermore, the "Stir-fried chicken breast meat-coated tinplate bowl" visualization model effectively validated the temperature and water status of stir-fried chicken breast meat during reheating. Overall, this integrated approach provides valuable insights into the quality changes of ready-to-eat meat products packaged using coated tinplate bowls during open-fire reheating.

Enhancing Cordyceps Sinensis shelf life: The role of liquid nitrogen spray freezing in maintaining hypha structure and reducing metabolic degradation

Cordyceps sinensis (C. sinensis) is a valuable edible fungus, known for its therapeutic benefits, including immune enhancement and anti-inflammatory effects, making it an important component in nutritional applications. However, its delicate nature makes long-term storage challenging, with conventional freezing often leading to the loss of bioactive compounds. This study evaluates liquid nitrogen spray freezing (LNSF) at -80 °C and - 120 °C compared to conventional freezing (CF) at -20 °C over 90 days of storage. Our findings show that LNSF at -120 °C (LNSF-120) preserved superior color quality, sensory attributes, and reduced thawing loss at endpoint, while both LNSF temperatures stabilized total sugars, amino acids, cordycepin, adenosine levels, as well as antioxidant enzyme activities and free radical scavenging capacities. These results suggest that LNSF is a superior method for the long-term preservation of C. sinensis, with diverse advantages and their corresponding shelf lives associated with the two different LNSF temperatures.

ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)

Due to their high water content, frozen mushrooms (Agaricus bisporus) were greatly affected by ice crystal formation, which can lead to the destruction of tissue structure, serious browning, high juice loss, and difficulty in maintaining good sensory characteristics. In order to improve the quality of frozen Agaricus bisporus, this study employed Artificial neural network and genetic algorithm (ANN-GA) to optimize the amount of composite color protectant, and identified the optimal freezing conditions for freezing Agaricus bisporus by determining the freezing curves under different magnetic field-assisted freezing conditions, the color variance, texture and structure, drip loss, and distribution of moisture. Furthering, using X-ray μCT three dimensional images were taken to characterize the microstructure of the samples. Among them, the 6 mT magnetic field-assisted freezing treatment group was significantly better than the control group, and the results showed that the magnetic field-assisted freezing combined with chemical color protectant as a composite processing technology improved the quality of frozen Agaricus bisporus. This provides a theoretical basis and technical support for enhanced processing of frozen Agaricus bisporus.

Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology

This study investigated the effects of microwave-assisted freezing on the quality attributes of button mushrooms (Agaricus bisporus). Four levels of microwave power (0, 10, 20, 30%) were applied to the mushroom samples during freezing. The quality attributes of the frozen and thawed mushrooms were then evaluated. The results suggested that higher microwave power produced the smaller and more uniform ice crystals. Moreover, the browning index of the mushroom samples increased with increasing microwave power. The textural properties (hardness) of the mushrooms were also affected by the microwave power, showing higher values as the power increased. Furthermore, the ratio of the microwave operating system's power to the freezer power was low and approximately 20% at the highest power level. Therefore, these findings confirm the potential of microwave-assisted freezing for reducing freeze damage to mushroom tissue and, thus, provide frozen mushroom with a better texture.

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck's edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (α-helixes and β-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.

The improvement of freezing time and functional quality of frozen mushrooms by application of probe-type power ultrasound

The study proposes a novel ultrasound-assisted freezing method for button mushrooms, which combines probe-type ultrasonication and immersion freezing. The effects of power ultrasound in both continuous and pulse modes (at five levels of 50, 100, 200, 300, and 400 W) on the freezing process and quality attributes of frozen mushrooms were investigated. Results showed that ultrasound-assisted freezing significantly reduced freezing time compared to immersion freezing, potentially due to the formation of abundant cavitation bubbles that enhanced heat and mass transfer rates. The lowest weight loss was achieved by the continuous mode of 200 W ultrasound (UC200), which may be attributed to the formation of smaller ice crystals during ultrasonication. Ultrasound also prevented acidification and resulted in the retention of the samples' pH and higher total solid solution than immersion freezing. The optimal ultrasound power and duty cycle for different freezing outcomes were determined using the TOPSIS method. UC200 was found to be the best treatment for total freezing time and minimizing weight loss, while a combination of UC200 and UC400 was optimal for gumminess and chewiness. The proposed ultrasound-assisted freezing method shows promise as an environmentally friendly and safe technique for commercial use in the future.

Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action

Electrostatic field-assisted low-temperature preservation is considered a novel technology, which provides an effective means of extending the shelf-life of meat. This study aimed to investigate the effects of different output time modes of a high voltage electrostatic field (HVEF) on the water holding capacity (WHC) of chilled fresh pork during controlled freezing-point storage. Under a direct current HVEF generator, chilled fresh pork samples were treated by the single, interval, or continuous HVEF treatment, with a control check group receiving no HVEF treatment. It was determined that the WHC of the continuous HVEF treatment higher than the control check group. This difference was proven by analyzing the moisture content, storage loss, centrifugal loss, cooking loss, and nuclear magnetic resonance imaging. Furthermore, the mechanism behind HVEF-assisted controlled freezing-point storage reduced the moisture loss was conducted by examining the changes in the hydration characteristics of myofibrillar protein. The study revealed that myofibrillar proteins exhibit high solubility and low surface hydrophobicity under continuous HVEF. Additionally, continuous HVEF has been demonstrated to effectively maintain the higher WHC and lower hardness of myofibrillar protein gel by inhibiting the water molecule migration. The demonstration of these results showcases the effectiveness of electrostatic fields for the future physical preservation of meat.

Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)

Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2'-azino-bis-(3-ethylbenzothizoline)-6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation.

New preservation and detection technologies for edible mushrooms: A review

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

Transcriptome analysis reveals the potential mechanism of polyethylene packing delaying lignification of Pleurotus eryngii

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Transcriptomics analysis of polyethylene (PE) on lignification of P. eryngii.

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Differentially expressed genes are enriched in process of lignin decomposition.

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PE delayed lignification by regulation of gene related to lignin metabolism.

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Visualization of lignin changes in P. eryngii by confocal Raman microspectroscopy.

Transcriptome analysis is important for the quality improvement of edible fungi, however, the effect of polyethylene (PE) packaging on the preservation of Pleurotus eryngii at the transcriptome level still needs to be further investigated. In order to elucidate the effect of PE on delaying lignification of P. eryngii, this study focused on exploring effects of PE on enzymes and genes involved in lignification. The results showed that PE packaging delayed the deterioration of phenotype, color difference and weight loss rate of P. eryngii, inhibited lignin and H₂O₂ content and maintained firmness and cellulose content. The activities of PAL, POD, 4-CL were inhibited, and more laccase expression was activated. Fifty-five differentially expressed genes associated with laccase, multifunctional peroxidase (VP), POD and 4-CL were screened from 10 d, 20 d and 30 d transcriptome data. These results show that PE could inhibit lignification of P. eryngii by up-regulating laccase and VP related genes involved in lignin decomposition and down-regulating the expression of genes involved in lignin synthesis. Meanwhile, we employed Confocal Raman microspectroscopy (CRM) to realize lignin cell level visualization and PE could reduce lignin deposition and weaken the lignin signal bands formed. Therefore, PE can alleviate the lignification of P. eryngii during storage by regulating the expression of specific genes, advancing the understanding of lignification in postharvest P. eryngii at the molecular level, and CRM has the potential to detect the changes of P. eryngii cell wall.

A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons

It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.