The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD)...The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature(25℃).Therefore,the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry.展开更多
BACKGROUND Hepatitis B cirrhosis(HBC)is a chronic disease characterized by irreversible diffuse liver damage and aggravated by intestinal microbial imbalance and metabolic dysfunction.Although the relationship between...BACKGROUND Hepatitis B cirrhosis(HBC)is a chronic disease characterized by irreversible diffuse liver damage and aggravated by intestinal microbial imbalance and metabolic dysfunction.Although the relationship between certain single probiotics and HBC has been explored,the impact of the complex ready-to-eat Lactobacillus paracasei N1115(LP N1115)supplement on patients with HBC has not been determined.AIM To compare the changes in the microbiota,inflammatory factor levels,and liver function before and after probiotic treatment in HBC patients.METHODS This study included 160 HBC patients diagnosed at the General Hospital of Ningxia Medical University between October 2018 and December 2020.Patients were randomly divided into an intervention group that received LP N1115 supplementation and routine treatment and a control group that received routine treatment only.Fecal samples were collected at the onset and conclusion of the 12-wk intervention period.The structure of the intestinal microbiota and the levels of serological indicators,such as liver function and inflammatory factors,were assessed.RESULTS Following LP N1115 intervention,the intestinal microbial diversity significantly increased in the intervention group(P<0.05),and the structure of the intestinal microbiota was characterized by an increase in the proportions of probiotic microbes and a reduction in harmful bacteria.Additionally,the intervention group demonstrated notable improvements in liver function indices and significantly lower levels of inflammatory factors(P<0.05).CONCLUSION LP N1115 is a promising treatment for ameliorating intestinal microbial imbalance in HBC patients by modulating the structure of the intestinal microbiota,improving liver function,and reducing inflammatory factor levels.展开更多
The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg–1) on the survival of Clostridium sporogenes s...The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg–1) on the survival of Clostridium sporogenes spores in a ready-to-eat (RTE) spinach relish and sorghum porridge meal were investigated. Chlorine wash (250 mg–1) reduced the C. sporogenes counts in spinach by 1.6 log cycles. Blanching following the chlorine wash caused no significant decrease in the spore counts in spinach. On the other hand, cooking significantly reduced the counts in the porridge by about 1.7 log cycles. In both components of the meal, there was a significant decrease in the Clostridia counts with increased sodium nitrite levels. However, the counts increased in the sorghum porridge component after 12 d of storage at 10℃. Cooking alone significantly reduced the final nitrite levels in both components of the meal. In both components of the meal, nitrite in combination with irradiation reduced the C. sporogenes counts to less than 10 cfu/g. A safe RTE spinach relish and sorghum porridge meal could be expected when a pre-processing, followed by a combination treatment of at least 50 mg·kg–1 sodium nitrite and a target dose of 10 kGy is applied.展开更多
We aimed to investigate the potential pathogenic profile and antibiotic resistance of Listeria monocytogenes isolated from ready-to-eat food in China.Antimicrobial resistance was determined by broth microdilution foll...We aimed to investigate the potential pathogenic profile and antibiotic resistance of Listeria monocytogenes isolated from ready-to-eat food in China.Antimicrobial resistance was determined by broth microdilution following the Clinical and Laboratory Standards Institute protocol Molecular serotyping,virulence,and resistance genes were identified using PCR.Multi-locus展开更多
To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. S...To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. Study design: In order to produce a safe RTE meal made of these two meal components, a consumer sensory acceptability test was done on the meal irradiated at different doses of 0, 10, 20 and 30 kGy. Place and Duration of Study: Department of Food Science, University of Pretoria, between January 2000 to December 2000. Methodology: A consumer sensory acceptability test was done on the two meal components irradiated at different doses of 0, 10, 20 and 30 kGy. The sensory acceptability test on the appearance, texture, taste, and overall acceptability of the RTE meal components were evaluated. Results: The consumer overall acceptability test results showed that the two components of the meal remained acceptable up to a dose of 10 kGy (p < 0.05). The loss in appearance was observed by the panellists in the two components of the meal where the texture changed with increased irradiation doses (p < 0.05). However, irradiation had less effect on the taste of the spinach than on the sorghum porridge (p < 0.05). Overall, irradiating up to 10 kGy produced a RTE meal with acceptable sensory qualities.展开更多
基金supported by the National Key R&D Program of China(Nos.2020YFD0901204,2017YFC1600706)the Natural Science Foundation of Shanghai(No.22ZR 1478500)。
文摘The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature(25℃).Therefore,the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry.
基金Supported by The Health System Research Project of Ningxia Hui Autonomous Region of China,No.2022-NWKY-061.
文摘BACKGROUND Hepatitis B cirrhosis(HBC)is a chronic disease characterized by irreversible diffuse liver damage and aggravated by intestinal microbial imbalance and metabolic dysfunction.Although the relationship between certain single probiotics and HBC has been explored,the impact of the complex ready-to-eat Lactobacillus paracasei N1115(LP N1115)supplement on patients with HBC has not been determined.AIM To compare the changes in the microbiota,inflammatory factor levels,and liver function before and after probiotic treatment in HBC patients.METHODS This study included 160 HBC patients diagnosed at the General Hospital of Ningxia Medical University between October 2018 and December 2020.Patients were randomly divided into an intervention group that received LP N1115 supplementation and routine treatment and a control group that received routine treatment only.Fecal samples were collected at the onset and conclusion of the 12-wk intervention period.The structure of the intestinal microbiota and the levels of serological indicators,such as liver function and inflammatory factors,were assessed.RESULTS Following LP N1115 intervention,the intestinal microbial diversity significantly increased in the intervention group(P<0.05),and the structure of the intestinal microbiota was characterized by an increase in the proportions of probiotic microbes and a reduction in harmful bacteria.Additionally,the intervention group demonstrated notable improvements in liver function indices and significantly lower levels of inflammatory factors(P<0.05).CONCLUSION LP N1115 is a promising treatment for ameliorating intestinal microbial imbalance in HBC patients by modulating the structure of the intestinal microbiota,improving liver function,and reducing inflammatory factor levels.
文摘The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg–1) on the survival of Clostridium sporogenes spores in a ready-to-eat (RTE) spinach relish and sorghum porridge meal were investigated. Chlorine wash (250 mg–1) reduced the C. sporogenes counts in spinach by 1.6 log cycles. Blanching following the chlorine wash caused no significant decrease in the spore counts in spinach. On the other hand, cooking significantly reduced the counts in the porridge by about 1.7 log cycles. In both components of the meal, there was a significant decrease in the Clostridia counts with increased sodium nitrite levels. However, the counts increased in the sorghum porridge component after 12 d of storage at 10℃. Cooking alone significantly reduced the final nitrite levels in both components of the meal. In both components of the meal, nitrite in combination with irradiation reduced the C. sporogenes counts to less than 10 cfu/g. A safe RTE spinach relish and sorghum porridge meal could be expected when a pre-processing, followed by a combination treatment of at least 50 mg·kg–1 sodium nitrite and a target dose of 10 kGy is applied.
文摘We aimed to investigate the potential pathogenic profile and antibiotic resistance of Listeria monocytogenes isolated from ready-to-eat food in China.Antimicrobial resistance was determined by broth microdilution following the Clinical and Laboratory Standards Institute protocol Molecular serotyping,virulence,and resistance genes were identified using PCR.Multi-locus
文摘To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach mor?go meal if irradiation could be used as a preservation method. Study design: In order to produce a safe RTE meal made of these two meal components, a consumer sensory acceptability test was done on the meal irradiated at different doses of 0, 10, 20 and 30 kGy. Place and Duration of Study: Department of Food Science, University of Pretoria, between January 2000 to December 2000. Methodology: A consumer sensory acceptability test was done on the two meal components irradiated at different doses of 0, 10, 20 and 30 kGy. The sensory acceptability test on the appearance, texture, taste, and overall acceptability of the RTE meal components were evaluated. Results: The consumer overall acceptability test results showed that the two components of the meal remained acceptable up to a dose of 10 kGy (p < 0.05). The loss in appearance was observed by the panellists in the two components of the meal where the texture changed with increased irradiation doses (p < 0.05). However, irradiation had less effect on the taste of the spinach than on the sorghum porridge (p < 0.05). Overall, irradiating up to 10 kGy produced a RTE meal with acceptable sensory qualities.
