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751 results on '"Shi, Jiyong"'

15. Research Progress in Non-thermal Stabilization Techniques for Rice Bran

Author

ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo

Subjects
rice bran, hydrolysis reaction, oxidation reaction, non-thermal stabilization techniques, Food processing and manufacture, TP368-456
Abstract

Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency.

Published
2023
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40. A paper-based ratiometric fluorescent sensor for NH3 detection in gaseous phase: Real-time monitoring of chilled chicken freshness

Author

Huang Xiaowei, Zhao Wanying, Sun Wei, Li Zhihua, Zhang Ning, Shi Jiyong, Zhang Yang, Zhang Xinai, Shen Tingting, and Zou Xiaobo

Subjects
Ratio fluorescence, Visual analysis, Chilled Chicken Freshness, Paper-based sensors, Ammonia, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

A ratiometric fluorescence sensor platform with easy-to-use and accurate is nanoengineered for NH3 quantitative detection and visual real-time monitoring of chicken freshness using smartphones. The ratiometric fluorescent probe formed by combining the zinc ion complex and carbon dots has a double-emitted fluorescence peak. The fluorescence intensity of the complex changed can be clearly observed with the increase of the concentration of ammonia solution under 365 nm wavelength excitation. In order to detect NH3 concentration in gaseous phase, a portable paper-based sensor was designed. The sensor had a good linear relationship with NH3 concentration ranging from 10.0 to 90.0 μmol/L and the LOD value was 288 nM. This fluorescent paper-based sensor was used to check the freshness of chicken breast refrigerated at 4 °C, revealed observable shifts from blue to green. The fluorescent paper-based sensor can detect NH3 concentration in real time and simplify the monitoring process of meat freshness while ensuring accuracy and stability.

Published
2024
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49. Effects of sodium chloride substitutes on physicochemical properties of salted beef

Author

Li Chuang, Shi Jiyong, Zhou Chenguang, Huang Xiaowei, Zhai Xiaodong, Yang Zhikun, Li Zhihua, Hu Xuetao, Li Yanxiao, Xiao Jianbo, and Zou Xiaobo

Subjects
Sodium chloride substitutes, Superheated steam, Volatile compound, Beef, Physicochemical properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

In this study, beef was marinated with different low-sodium salt substitutes and heated and aged by employing superheated steam roasting and traditional roasting to investigate the effects of the various substitutes on the physicochemical properties, texture profile, sensory properties, volatile compounds, microstructural characteristics, and safety of cured and aged beef. Twenty kilograms of beef were arbitrarily divided into five treatments and pickled with different low-sodium salt substitutes. The results revealed no significant differences in saltiness, physicochemical characteristics, texture profile, or volatile compounds between the T2 and T3 and T1 (100% NaCl, T1; 75% KCl + 25% NaCl, T2; 50% KCl + 50% NaCl, T3) samples. Furthermore, the T4 and T5 (50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T4; 100% yeast extract, T5) samples had lower saltiness than the T1 sample. The plasmolysis percentage and osmotic pressure of the T2 and T3 samples were lower than those of the T1 sample. Therefore, reducing sodium by substituting NaCl with 50% KCl or 75% KCl maintained an acceptable sensory and safety profile for beef consumption.

Published
2023
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