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Flavor, especially odor, is one of the most concerning food qualities for producers and consumers. The odor of E. sinensis is a vital quality indicator and highly variable in species, diets, regions and harvest seasons. These differences could diminish consumer acceptance and reduce the economic returns to the farmer. Until now, 168 volatile compounds have been identified in E. sinensis, of which 42 are shared to five edible parts, and the hepatopancreas has 22 specific compounds. The 30 aroma-active compounds may interact to form odor profiles. Volatile compounds are mainly derived from Phosphatidylethanolamine (PE) and free fatty acids (FFA) by a series of biochemical reactions such as thermal degradation, secondary degradation, molecular rearrangement, and Maillard reaction. The odor of crab has a close relationship with agriculture. Once harvested, the crab also produces odors during processing and storage, which could be controlled by consumers. This work provides information that could support the development of innovative aquaculture strategies to satisfy the needs of the consumer market.

Abstract This study aimed to investigate the effects of adding different levels (0, 50, 100, 200 and 300 mg/kg) of dietary β‐carotene on the color and flavor quality of adult female E. sinensis ovaries. Adding moderate amount of β‐carotene to the feed could regulate the distribution of carotenoids, fatty acids, and free amino acids in the ovaries of E. sinensis, as well as increase the content of total carotenoids, total fatty acids, sweet and umami amino acids in the ovaries. The dietary β‐carotene have limited coloring effects and a significant impact on the flavor of the ovaries. During thermal process, the addition of 100 mg/kg β‐carotene could effectively promote formation of aroma precursors and generate more characteristic aroma components (2‐methylbutanal, 3‐methylbutanal, hexanal, benzaldehyde, methylpyrazine). However, excessive β‐carotene supplementation (300 mg/kg) led to adverse effects on physiological metabolism and flavor of E. sinensis ovaries. Considering both feed cost and quality improvement, β‐carotene supplementation at 100 mg/kg can be considered the optimal feed supplementation for adult female E. sinensis within a 70‐day rearing period to improve edible quality of ovaries.

Abstract The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil powders were prepared using the combination method of gelatin-sodium hexametaphosphate complex coacervation with starch sodium octenyl succinate (SSOS)-aided freeze-drying. Compared with the other gelatins, CFG—with an unobvious isoelectric point, a lower molecular weight, more hydrogen bonds, and longer gel formation time—could not form complex coacervates, which are necessary to prepare oil powders. For oil powders obtained from the other gelatins, gelatin type and concentration did not have obvious effects on microscale morphologies; they did, however, have significant effects on physicochemical properties. The highest peroxide values of the oil powders were mainly dependent on the gelatins, expressed in the following manner: PSG (153 ± 5 – 168 ± 3 meq/Kg oil)

Chinese mitten crab (Eriocheir sinensis) is an important freshwater aquaculture species in China, favored by consumers for its unique flavor and high nutritional and economic value. Chinese mitten crabs are sold live and their production areas are mainly located in the eastern part of China. Live crabs need to be transported over various distances to be sold nation- and worldwide. In recent years, with the rapid development of the internet and e-commerce, an increasing number of Chinese mitten crab products have moved online, and e-commerce sales are gradually taking over the dominant position of sales. Since the Chinese mitten crab is able to survive for a longer period of time out of water, e-commerce transportation mainly adopts the method of air-exposure transportation for crabs. In the process of air-exposure transportation, factors such as temperature, humidity, oxygen, and mechanical vibration can affect the survival rate and metabolism of crustaceans. To guarantee the safety and high quality of the crab after transportation, increase the survival rate, and prolong the transportation time, Chinese mitten crabs are transported using styrofoam boxes to reduce vibration, in which ice bags or ice bottles as cooling media are added to reduce the temperature of the environment during express transportation. Conditioned transportation allows them to have a weakened metabolism and be semi-dormant or completely dormant, thus reducing the adverse effects of low-oxygen, stress, and other factors during transportation. However, the transportation time varies due to different geographical locations, and the transportation time of e-commerce sales is generally 24–72 h. The e-commerce storage and distribution mode of Chinese mitten crabs is highly developed, and there is an urgent need to clarify the changes in biochemical characteristics and flavor quality during the live logistics transportation process.In this study, the e-commerce transportation conditions of Chinese mitten crabs were simulated by placing female crabs in sealed styrofoam boxes containing ice packs. The temperature and relative humidity inside the box were monitored in real time during the simulated transportation. The vigor of E. sinensis was counted and evaluated for 24 h, 48 h, and 72 h during the simulated express transportation. The changes in the biochemical characteristics of the meat of E. sinensis were analyzed in terms of lactate, total volatile basic nitrogen (TVB-N) and pH, while the changes in the taste quality of the meat were assessed in terms of free amino acids, taste nucleotides, and sensory evaluation. In addition, correlation analysis was carried out on the vigor, biochemical characteristics, and taste quality of female E. sinensis during the simulated express transportation. The results showed that with the increase of transportation time, the temperature in the box during the simulated express transportation showed a trend of first falling and then rising, and the relative humidity inside the box increased with the increase of the simulated transportation time. The mortality rate of female E. sinensis was 0 and vigorous under the 24 h simulated transportation, and the lactate and TVB-N in meat were not significantly different from the 0 h group, and the bitter amino acid content in meat was the lowest in the 24 h group, confirming the importance of same-day delivery of live E. sinensis. After more than 24 h, the vigor of E. sinensis decreased significantly (P < 0.05) and the mortality rate increased at 3.33% after 48 h and 40.00% after 72 h of simulated transportation. The lactate, TVB-N, and pH in meat also increased significantly (P < 0.05) after 24 h. With the extension of transportation time, the umami, sweet and bitter free amino acid contents in the meat of female E. sinensis showed a trend of first decreasing and then increasing, with the lowest content of bitter amino acids in the crab meat of the 24 h group being 105.10 mg/100 g. In contrast, after 72 h of simulated transport, the content of 5ʹ-inosine monophosphate increased significantly to 97.47 mg/100 g, and the content of guanosine 5'-monophosphate plummeted to 6.49 mg/100 g. After simulated transportation, the equivalent umami concentration of female E. sinensis meat decreased and tended to decrease and then increase with the extension of transportation time. The sensory results showed that the umami intensity of female E. sinensis meat decreased after the simulated transportation. Correlation analysis of vigor, biochemical characteristics and taste quality showed that the vigor of female E. sinensis was significantly positively correlated with moisture content in meat (R=0.68), negatively correlated with TVB-N (R=–0.66) and highly significantly negatively correlated with IMP (R=–0.76).In conclusion, the mortality rate of female E. sinensis increased, vigor decreased, and biochemical characteristics and taste quality changed significantly as transportation time increased, indicating that the optimal transportation time for E. sinensis under the current e-commerce transportation conditions is 0–24 h. This study could provide a reference for the quality changes of Chinese mitten crab during marketing and transportation, as well as a theoretical basis for subsequent research and practice on the optimization of transportation conditions and quality control.

Abstract Background Chinese topography appears a three-rung ladder-like distribution of decreasing elevation from northwest to southeast, which is divided by two sloping edges. Previous studies have reported that prevalence of thyroid diseases differed by altitude, and geographical factors were associated with thyroid disorders. To explore the association between three-rung ladder-like regions and thyroid disorders according to unique Chinese topographic features, we conducted an epidemiological cross-sectional study from 2015–2017 that covered all 31 mainland Chinese provinces. Methods A total of 78,470 participants aged ≥ 18 years from a nationally representative cross-sectional study were included. Serum thyroid peroxidase antibody, thyroglobulin antibody, and thyroid-stimulating hormone levels; urine iodine concentration; and thyroid volume were measured. The three-rung ladder-like distribution of decreasing elevation from northwest to southeast in China was categorized into three topographic groups according to elevation: first ladder, > 3000 m above sea level; second ladder, descending from 3000—500 m; and third ladder, descending from 500 m to sea level. The third ladder was further divided into groups A (500–100 m) and B (

Abstract Hashimoto thyroiditis (HT) is an organ-specific autoimmune disease linked to iodine intake. Emerging evidence highlights the gut microbiota’s role in HT pathogenesis via the microbiota-gut-thyroid axis. However, the process through which iodine intake modifies the microbiota and triggers HT remains unclear. This study examines how iodine affects gut dysbiosis and HT, recruiting 23 patients with HT and 25 healthy individuals to assess gut microbiota composition and metabolic features. Furthermore, we establish a spontaneously developed thyroiditis mouse model using NOD.H-2h4 mice highlighting the influence of iodine intake on HT progression. The butanoate metabolism significantly differs between these two groups according to the enrichment results, and butyric acid is significantly decreased in patients with HT compared with those in healthy individuals. Gut dysbiosis, driven by excessive iodine intake, disrupts TH17/Treg balance by reducing butyric acid. In summary, iodine intake alters intestinal microbiota composition and metabolic changes influencing the microbiota-gut-thyroid axis.

The Pacific saury (Cololabis saira) is a highly nutritious deep-sea fish, rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs). This study comprehensively investigated fatty acids composition and lipid profiles of different parts of Pacific saury based on an untargeted lipidomic strategy. Results suggested that the crude fat content of meat, head and viscera were 5.81%, 10.90%, and 19.46%, respectively. The contents of PUFAs were 41.08%, 34.96% and 33.14%, respectively. Among them, the n-3 PUFAs in the head (34.58%) were significantly higher than meat (29.40%) and viscera (27.95%). Moreover, 5752 lipid molecules were identified, where glycerophospholipids (GP) were the most numerous lipid type (45.58%), with phosphatidylcholine (PC) being main differential subclass. PC (20:3_22:6) was the most abundant molecule in the head (14.59%) and meat (19.60%). Head_vs_viscera group had higher characteristic PC abundance. This study will provide a theoretical basis for the physiological activity and lipid high-value utilization of Pacific saury.

Herein, three types of ovalbumin (OA)-polysaccharide conjugates were prepared with three polysaccharides (XG: xanthan gum; GG: guar gum; KGM: konjac glucomannan) for the fish oil emulsion stabilization. The glycation did not change the spectra bands and secondary structure percentages of OA, whereas it decreased the molecular surface hydrophobicity of OA. The initial emulsion droplet sizes were dependent on the polysaccharide types, OA preparation concentrations, polysaccharide: OA mass ratios, and glycation pH. The emulsion stability was mainly dependent on the polysaccharide types, polysaccharide: OA mass ratios, and glycation pH. However, it was minorly dependent on the OA preparation concentrations. The emulsions stabilized by conjugates with high polysaccharide: OA mass ratios (e.g., ≥3:5 for OA-GG) or appropriate glycation pH (e.g., 5.0–6.1 for OA-XG) showed no obvious creaming during the room temperature storage. This work provided basic knowledge on the structural modification and functional application of a protein.

Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.

This study mainly investigated the effect of soy protein isolate (SPI) on the gel quality of silver carp surimi under different storage conditions (storage temperatures of 4 °C, −20 °C, and −40 °C, and storage times of 0, 15, and 30 d). The results found that 10% SPI could inhibit the growth of ice crystals, improve the water distribution, enhance the water holding capacity of the gels, and strengthen the interaction between surimi and proteins. Compared to the control group, the composite silver carp surimi gel exhibited superior quality in texture, chemical interactions, and rheological properties during cold storage. Fourier transform infrared spectroscopy revealed an increasing trend in α-helix and β-turn content and a decreasing trend of β-sheet and random coil content. As storage time increased, the gel deterioration during cold storage inhibitory effect of the treatment group was superior to the control group, with the best results observed at −40 °C storage conditions. Overall, SPI was a good choice for maintaining the quality of silver carp surimi gel during cold storage, which could significantly reduce the changes in the textural properties during cold storage with improved water holding capacity.

BackgroundThyroglobulin antibody (TgAb) has been found to be associated with the occurrence and development of differentiated thyroid cancer (DTC) for several years, but there is still controversy over whether thyroid peroxidase antibody (TPOAb) is related to differentiated thyroid cancer.MethodsWe scrutinized relevant studies published up to July 2023 across four major databases including PubMed, Embase, Cochrane Library, and Web of Science, to examine the association between TPOAb and DTC. Clinical outcome measures include the incidence of DTC, tumor size, extrathyroidal invasion, lymph node metastasis, multifocality, recurrence and bilaterality.Results12 original studies were included, involving a total of 20,330 subjects. Our analysis of the included studies revealed that TPOAb+ individuals exhibited a higher risk of developing DTC (OR=1.57 [95% CI: 1.00–2.45], p=0.049) than TPOAb– individuals. Furthermore, TPOAb+ DTC patients were more prone to present with bilateral (OR=1.40 [95% CI: 1.21–1.62], p

Abstract HMGB1, a nucleoprotein, is expressed in almost all eukaryotic cells. During cell activation and cell death, HMGB1 can function as an alarm protein (alarmin) or damage-associated molecular pattern (DAMP) and mediate early inflammatory and immune response when it is translocated to the extracellular space. The binding of extracellular HMGB1 to Toll-like receptors (TLRs), such as TLR2 and TLR4 transforms HMGB1 into a pro-inflammatory cytokine, contributing to the occurrence and development of autoimmune diseases. TLRs, which are members of a family of pattern recognition receptors, can bind to endogenous DAMPs and activate the innate immune response. Additionally, TLRs are key signaling molecules mediating the immune response and play a critical role in the host defense against pathogens and the maintenance of immune balance. HMGB1 and TLRs are reported to be upregulated in several autoimmune diseases, such as rheumatoid arthritis, systemic lupus erythematosus, type 1 diabetes mellitus, and autoimmune thyroid disease. The expression levels of HMGB1 and some TLRs are upregulated in tissues of patients with autoimmune diseases and animal models of autoimmune diseases. The suppression of HMGB1 and TLRs inhibits the progression of inflammation in animal models. Thus, HMGB1 and TLRs are indispensable biomarkers and important therapeutic targets for autoimmune diseases. This review provides comprehensive strategies for treating or preventing autoimmune diseases discovered in recent years.

As a safe and convenient type of products, umami-based seasoning has become an important technical support for high-quality and rapid development of catering and food industry. This article focus on umami substances and umami-based seasonings, introduces the umami substances including free amino acids, flavoring nucleotides, umami peptides and its ingredients, and expanding the interaction of taste compounds. The preparation of umami-based seasonings included physical, chemical, biological and combination methods. Besides, application of umami-based seasonings in food acceptance and nutritional value enhancement, recipe solution and prefabricated dishes formulation are summarized. Finally, the research areas of umami-based seasonings are also prospected, so as to provide reference for the research and development of safe, delicious, and healthy umami-based seasonings, to improve its value in food industry as well.

The photovoltaic fishery breeding is a new environmentally friendly breeding method that combines pond aquaculture and photovoltaic power generation. Combining Chinese mitten crab (Eriocheir sinensis) farming with photovoltaic power generation is a new attempt to utilize resources comprehensively. However, there is no research on the effect of photovoltaic fishery breeding on the odor formation of E. sinensis. In this study, we compared the differences in basic nutrition composition, sensory evaluation, and odor quality of E. sinensis cultured in photovoltaic fishery breeding (PM) and common pond breeding (CM) environments. Two kinds of female crabs under PM or CM had their hepatopancreas and gonads evaluated by sensory analysis, as well as their tissue indices determination, proximate composition, electronic nose, and content of volatile compounds were evaluated. The flavor-active substances (odor activity value, OAV > 0.1) generated by the two breeding methods were evaluated. The results of artificial sensory evaluation and volatile compounds determination were analyzed by partial least squares (PLS) to comprehensively evaluate the odor characteristics of the hepatopancreas and gonads of Chinese mitten crab. The results of tissue indices and proximate composition showed that the gonads index of female crab was increased by the photovoltaic fishery breeding mode (P < 0.05). The crude protein and crude fat contents in the PM group were significantly higher than those in the CM group (P < 0.05). The photovoltaic fishery breeding mode can promote the E. sinensis growth. The sensory evaluation showed that the hepatopancreas grassy and fatty taste scores in the PM group were higher than those in the CM group. The hepatopancreas' electronic nose response value in the PM group was the highest, and the gonads' grassy odor in the PM group was more noticeable. The principal component analysis (PCA) of the electronic nose showed that the two breeding methods had a significant effect on the hepatopancreas odor profile of female crabs. The determination of volatile compounds by GC-MS showed a total of 44 (PM group) and 33 (CM group) substances identified in the hepatopancreas, mainly including aldehydes (22.59% and 21.83%), alcohols (21.79% and 28.14%), and alkanes (37.03% and 38.00%). In the gonads, 31 (PM group) and 47 (CM group) substances were identified, mostly aldehydes (13.01% and 31.19%), aromatic (7.54% and 3.99%), alcohols (8.18% and 9.69%), and alkanes (67.49% and 44.20%). Twenty-two hexanal-related substances were detected simultaneously in the hepatopancreas and gonads of female crab, while fourteen 2-methyl-2-butenal-like substances were detected only in the hepatopancreas, and fourteen 2-pentenal-like substances were detected only in the gonads. In the hepatopancreas, the total volatiles content in the PM group [(70.53±2.91) ng/g] was significantly higher than that in the CM group [(16.63±0.73) ng/g] (P < 0.05), corresponding to 4.2 times more total volatiles in the PM group than in the CM group. Among these, the contents of fatty and grassy flavor substances such as 2-methyl-butenal, 2-methyl-2-butenal, 4-heptenal, 3, 5-3, 5-octadien-2-one, and 1-octen-3-ol in the PM group were higher than in the CM group (P < 0.05). In gonads, the total volatiles content in the PM and CM groups were (68.80±1.86) ng/g and (71.50±4.17) ng/g, respectively, showing no significant difference between the two groups (P > 0.05). Nonetheless, the PM group's 2-ethylfuran and D-limonene contents were significantly higher than those in the CM group (P < 0.05). The grassy odor in the PM group was stronger in relation to the CM group, and the trimethylamine content in the CM group was 17 times higher than that in the PM group. Sulfur-containing compounds (dimethyl disulfide and thiophene) were detected in the CM group, and the odorous substances in this group were more abundant than those of the PM group, reflecting the inferior odor quality of the CM group. Several different flavor active substances were detected in hepatopancreas (11) and gonads (10) of female crabs under the two breeding methods, respectively. In the hepatopancreas, the OAV of (E)-2-octenal, octenal, (E)-2-nonenal, nonanal, decanal, and 2-pentylpyridine of the PM group was greater than 1, while the CM group's OAV of only (E)-2-nonenal and nonanal was greater than 1. The OAV of (E)-2-nonenal and nonanal was greater than 1 in gonads of the PM group. In the CM gonads, the OAV of hexanal, nonanal, and decanal was greater than 1. Overall, the OAV content was higher than 1 in the hepatopancreas in the PM group, which was higher than that in the CM group. In the gonads, the OAV content was greater than 1 for the CM group, revealing a fishy and ammoniacal odor that resulted in an overall unpleasant odor. PLS analysis showed a strong correlation between the PM group and grassy and fishy odor. The volatiles associated with hepatopancreas in the PM group were octanal, (E)-2-octenal, 2-decanone, 1-octen-3-ol, 2-pentyl furan, among others, while few volatiles associated with hepatopancreas were found in the CM group. Compounds strongly correlated with the CM group gonads included nonanal, hexanal, and other fishy odor aldehydes, trimethylamine, and 2-ethylfuran. The gonads' odor in the CM group was higher than in the PM group. The photovoltaic fishery breeding method can improve the grassy and fatty odors in the hepatopancreas, reduce the content of odor substances in the gonads, and promote the odor quality of female E. sinensis. This study provides a theoretical basis for optimizing and popularizing the photovoltaic fishery breeding method.

Abstract The blending of surfactants might change the properties of alginate-based oil encapsulation preparations. Herein, the effects of Tween series (Tween 20, 40, 60, and 80) blending on the fish oil-encapsulated sodium alginate dispersions and calcium alginate capsules were studied. The results suggested Tween 80 showed better emulsifying properties than Span 80 for the alginate/surfactant emulsions. All the Tween series induced higher creaming stability than the sodium alginate-stabilized dispersion. Tween series blending did not change the sizes, decreased the water contents, and induced similar particle-like protrusions of calcium alginate capsules. Loading capacity and encapsulation efficiency of fish oil were dependent on the hydrophilic heads and fatty acid moieties of the Tween series. Tween series blending could increase the fish oil oxidative stability of the capsules. In the in vitro digestion process, Tween with saturated fatty acid moieties increased the free fatty acid release percentages. This work provided potential innovative processing technologies for improving the biological potency of fish oil.

Swimming crab (Portunus trituberculatus) is a kind of popular crab for being rich in nutrition and intense in flavor. The time and heat exposure cause differences in flavor during steaming, dramatically affecting first impression and acceptability. The quality of P. trituberculatus with different steaming methods (steam with Room Temperature Water, RTW and steam with Boiling Water, BW) was evaluated using consumer acceptability, sensory characterization, and instrumental analysis. The split-split plot analysis was employed to compared the effects of the edible parts, steaming methods and steaming time. The results demonstrated that the hedonic score of crab meat was 1.3 times higher than that of hepatopancreas. Edible parts were the most important factor followed by the steaming method without interaction. The female crab meat (F-M) and male crab meat (M-M) were correlated with positive emotions, while opposite for hepatopancreas. RTW was more likely to evoke positive emotions, while BW followed the opposite trend. Instrumental analysis revealed that the types of volatiles produced with BW were similar to those by RTW, but their contents are generally 1.5–2.5 times higher. In sum, P. trituberculatus which were steamed for 25 min using RTW may be more acceptable.

Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery. In this work, we reported a monoaxial dispersion electrospraying-ionotropic gelation technique to prepare multicore millimeter-sized spherical capsules for specific and sustained release of fish oil. The spherical capsules had diameters from 2.05 mm to 0.35 mm with the increased applied voltages. The capsules consisted of uniform (at applied voltages of ≤ 10 kV) or nonuniform (at applied voltages of > 10 kV) multicores. The obtained capsules had reasonable loading ratios (9.7 %−6.3 %) due to the multicore structure. In addition, the obtained capsules had specific and sustained release behaviors of fish oil into the small intestinal phase of in vitro gastrointestinal tract and small intestinal tract models. The simple monoaxial dispersion electrospraying-ionotropic gelatin technique does not involve complicated preparation formulations and polymer modification, which makes the technique has a potential application prospect for the fish oil preparations and the encapsulation of functional active substances in the field of food and drug industries.

ObjectiveIodine is essential in thyroid hormone production. Iodine deficiency is associated with serious complications (i.e miscarriage and stillbirth), whereas excess can cause thyroid dysfunction (i.e hyperthyroidism, hypothyroidism, thyroid autoimmunity). We conducted this scientometric study to visualize hot spots and trends in iodine-induced thyroid dysfunction over past two decades. The aim of this paper was to help scholars quickly understand the development and potential trend in this field, and guide future research directions.MethodsArticles on iodine-induced thyroid dysfunction from 2000 to 2022 were retrieved from the Web of Science Core Collection (WoSCC) using the following search terms: (((((TS=(hypothyroid*)) OR TS=(hyperthyroid*)) OR TS= (“TSH deficiency”)) OR TS= (“thyroid stimulating hormone deficiency”)) AND TS=(Iodine)) NOT TS=(radioiodine). Only publications in English were selected. CiteSpace, VOSviewer, Tableau, Carrot2, and R software were used to analyze the contribution and co-occurrence relationships of different countries, institutes, keywords, references, and journals.ResultsA total of 2986 publications from 115 countries and 3412 research institutions were included. From 2000 to 2022, research on iodine-induced thyroid dysfunction progressed over a three-stage development period: initial development (2000-2009), stable development (2010-2016), and rapid development (2016-2022) period. The Journal of Clinical Endocrinology and Metabolism had the most co-citations followed and China Medical University (n=76) had the most publications. The top three clusters of co-citation references were isolated maternal hypothyroxinemia, subclinical hyperthyroidism, and brain development. Various scientific methods were applied to reveal acknowledge structure, development trend and research hotspots in iodine-induced thyroid dysfunction.ConclusionOur scientometric analysis shows that investigations related to pregnant women, epidemiology surveys, and iodine deficiency are promising topics for future iodine-induced thyroid dysfunction research and highlights the important role of iodine on thyroid function.

Abstract This study mainly studied sensory and metabolite migration from the skin to the soup in the boiling process of tilapia skin using content analysis, electronic nose technique, electronic tongue technique, and metabolomics technique based on ultra-high performance liquid chromatography-mass spectrometry/mass spectrometry and gas chromatography-time-of-flight-mass spectrometry. The content changes, flavor changes, taste changes, metabolite numbers and differential metabolite numbers for both tilapia skin and soup mainly occurred in the initial 30 min. Moreover, the initial 10 min was the key period for the metabolite changes in the boiling process. Further, the differential metabolites in these three periods (0–10, 10–30, and 30–60 min) were identified to show the metabolites migration process. Six (adenine, gingerol, terephthalic acid, vanillin, pentanenitrile, and 2-pyrrolidinonede) and seven (butyramide, lysope(0:0/20:4(5z,8z,11z,14z)), lysope(22:6(4z,7z,10z,13z,16z,19z)/0:0), linoleic acid, N-acetylneuraminic acid, L-threose, and benzoin) chemicals were screened out in the differential metabolites of tilapia skin and soup, respectively, with Variable Importance in the Projection of >1 and p value of

In this study, the effects of chemical refining on the physicochemical indices, environmental pollutants, lipid functional groups, relaxation characteristics, fatty acid profiles, and triglyceride (TG) molecular species in crude oil extracted from small fish in Mauritania were evaluated. The acid, peroxide, and iodine values of crude oil were identified as 5.52 mg KOH/g, 1.73 meq/kg, and 200.78 g/100 g oil, respectively. After refining, these values were determined to be 0.29 mg KOH/g, 0.76 meq/kg, and 210.80 g/100 g oil, respectively. The polychlorinated biphenyls and arsenic content of crude oil were identified as 32.30 μg/kg and 1.00 mg/kg, respectively. After refining, these were not detected. The content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) accounted for as much as 87.55% of the polyunsaturated fatty acids in the refined oil, indicating that high-quality fish oil is suitable as a food supplement. The correlation coefficient of the infrared spectra before and after refining was 0.968, and the relaxation time and peak shape data were almost similar before and after purification. Meanwhile, there were no significant differences (P ≥ 0.05) in fatty acid profiles between the crude and refined oils, except for C16:0 (P

This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH–water state–water content–tissue microstructure–mass loss–textural properties route, expressed in the following manner: microwaving > roasting > steaming ≈ boiling. After processing, muscle pH increased from 6.59 ± 0.10 to 6.73 ± 0.04–7.01 ± 0.06, and hardness changed from 1468.49 ± 180.77 g to 452.76 ± 46.94–10723.66 ± 2898.46 g. Gas chromatography-based E-nose analysis confirmed that these methods had significant odor fingerprint effects on the tilapia muscles. Finally, the combined analysis of headspace solid-phase microextraction–gas chromatography–mass spectrometry, statistical MetaboAnalyst, and odor activity value showed that the microwaved, roasted, steamed, and boiled tilapia muscles had, respectively, three (hexanal, nonanal, and decanal), four (2-methyl-butanal, 3-methyl-butanal, decanal, and trimethylamine), one (2-methyl-butanal), and one (decanal) relatively important volatile compounds.

Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained nanoparticle was applied to stabilize fish oil-loaded Pickering emulsion. The nanoparticle had a high encapsulation efficiency (93.9 ± 0.5 %) and loading capacity (9.4 ± 0.1 %) for curcumin. The nanoparticle-stabilized emulsion had higher emulsifying activity index (25.1 ± 0.9 m2/g) and lower emulsifying stability index (161.5 ± 18.8 min) than BBG-stabilized emulsion. The pH affected the initial droplet sizes and creaming index values of the Pickering emulsions: pH 11.0

The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p

In order to investigate the effects of different thawing methods (microwave thawing, ultrasonic-assisted thawing, saline thawing and low temperature thawing) on the freshness and volatile flavor compounds of anchovy, the thawing time, water-holding capacity, total viable counts and volatile base nitrogen (TVB-N) of the samples with different thawing methods were analyzed, and electronic nose analysis and detection of volatile flavor compounds was also performed. The results showed that the microwave thawing time was the shortest (22.4 min). Samples thawed in microwave oven maintained the largest water holding capacity, total viable counts and TVB-N value. The ultrasonic-assisted thawing group had the lowest total viable counts and TVB-N value and highest sensory score. The electronic nose could distinguish the odor of anchovy under different thawing methods. The odor of the refrigerator thawing was the biggest difference with the other three groups and the freshness was poor. 36, 41, 45 and 43 volatile compounds were identified in anchovy under four thawing methods, mainly aldehydes and alcohols. Among them, hexanal, heptanal, octanal, nonanal, decanal, phenylacetaldehyde, 1-penten-3-ol, 1-octen-3-ol, benzene and trimethylamine played an important role in the overall flavor formation of anchovy after thawing. Combined with thawing efficiency, freshness index and volatile flavor compounds, ultrasonic assisted thawing was determined to be a better thawing method for frozen anchovy. This study can provide a theoretical basis for processing, transportation and comprehensive utilization of anchovy.

Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce. Herein, the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce (CTFSS) as a demonstration. Results showed that formaldehyde nitrogen, total soluble nitrogen (TSN), non-salt soluble solids, amino acids, free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation. Specifically, glutamic acid and aspartic acid were prominent in CTFSS. Continuous decrease in content of hypoxanthine (Hx) was found from 1 M (1-month soy sauce) to 7 M (7-months soy sauce). Furthermore, a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components. Therefore, a better understanding to the influence of fermentation time on soy sauce had been proposed. As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS, the ratio of these two reactions rate led the metabolism to be divided into three steps, degradation, conversion and balance.

Abstract In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4–36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.

In this work, octenyl succinic anhydride (OSA) chemical modification with surfactant physical modification was combined to modify bovine bone gelatin (BBG) for emulsion stabilization at pH 6.0 (to simulate acidic food environment). OSA modification decreased the β-sheet percentage and increased β-turn percentage of BBG. Further, the combination of OSA modification with surfactant physical modification had obvious and different effects on the emulsifying properties of BBG. The creaming stability of gelatin/surfactant-stabilized emulsions was dependent on gelatin structure, surfactant type, and preparation pH. The emulsions stabilized by OBBG/Span 80 and OBBG/soybean lecithin (only blurry creaming at day 28) had significantly better creaming stability than other emulsions. These results demonstrated that the combination of OSA modification with surfactant modification could be applied to improve the emulsifying properties of BBG.

The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemicals and functional properties of three types of gelatins (commercial porcine skin gelatin, cold water fish skin gelatin, and Chinese longsnout catfish skin gelatin) were studied. The results suggested the odors of commercial gelatins were significantly less than home-extracted gelatins. The β-CD deodorization efficiency was dependent on both β-CD concentration and volatile chemical. (E)-2-Octenal (C8H14O), 1-octen-3-ol (C8H16O), 2-pentyl-furan (C9H14O), and hentriacontane (C17H36) could be deodorized at low β-CD concentration (even at 2 mg/mL). The best β-CD deodorization concentration for 66.7 mg/mL of Chinese longsnout catfish skin gelatin was 30 mg/mL. β-CD addition could not change the gel forming ability and emulsion activity of gelatins, whereas it had different and concentration-dependent effects on the emulsion stability of gelatins. β-CD addition had no obvious effects on the droplet sizes, droplet coalescence and liquid-gel transition behaviors, but had different effects on the creaming of the emulsions stabilized by three types of gelatins. The encapsulation of β-carotene did not significantly change the droplet trimodal size distribution and liquid-gel transition of fish oil-loaded emulsions. However, β-carotene might delay the droplet coalescence. The creaming stability of β-carotene/fish oil-loaded gelatin/β-CD-stabilized emulsions was dependent on the gelatins, β-CD, and β-carotene. Finally, the β-carotene retention in the emulsions was dependent not on β-CD addition but on the nature of the gelatins. These results provided useful information to understand the molecular deodorization behaviors and explore the deodorization of emulsifiers for food emulsions.

Objective: To conduct a questionnaire survey of the current clinical practice for overt hyperthyroidism in China. Methods: An online questionnaire survey was conducted in July 2020. The two questionnaires covered 35 and 8 questions about non-pregnancy and pregnancy clinical practice for overt hyperthyroidism, respectively. Results: One thousand, two hundred fifty-six physicians participated. Ch ief physicians and associate chief physicians accounted for 58.6% of the parti cipants. Approximately 95.2% of the respondents chose the thyrotropin receptor antibody (TRAb) test to clarify the etiology of thyrotoxicosis, while only 27.0% of them chose radioactive iodine uptake (RAIU). In terms of treatment for non-pregnant patients, anti-thyroid drugs (ATDs) were the first choice, and most of the clinicians chose methimaz ole. Compared with clinicians in recent studies, Chinese physicians used serum TRAb to diagnose Graves’ disease more commonly, and there were obviously more physicians preferring ATDs. For maternal hyperthyroidism, most physicians preferred propylthiouracil administration before or during the first trimester, which is consistent with t he 2016 American Thyroid Association (ATA) guidelines. In terms of the initial ATD dose, monitoring the treatment process, indications for ATD withdrawal and treatment of special cases, the preferences of Chinese physicians were generally consistent with the guidelines. Conclusion: Chinese physicians can generally follow the ATA guidelines for the diagnosis and treatment of hyperthyroidism. Moreover, there are small diff erences from foreign studies or the guidelines with respect to particular problems. These findings provide evidence for future clinical research in China.

Background Subclinical hypothyroidism (SCH) is the most common thyroid dysfunction, and its relationship with blood pressure (BP) has been controversial. The aim of the study was to analyze the association between SCH and newly-diagnosed hypertension. Methods Based on data from the Thyroid disease, Iodine nutrition and Diabetes Epidemiology (TIDE) study, 49,433 euthyroid individuals and 7,719 SCH patients aged ≥18 years were enrolled. Patients with a history of hypertension or thyroid disease were excluded. SCH was determined by manufacturer reference range. Overall hypertension and stage 1 and 2 hypertension were diagnosed according to the guidelines issued by the American College of Cardiology/American Heart Association in 2017. Results The prevalence of overall hypertension (48.7%), including stage 1 (28.9%) and 2 (19.8%) hypertension, increased significantly in SCH patients compared with euthyroid subjects. With elevated serum thyroid stimulating hormone (TSH) level, the hypertension prevalence also increased significantly from the euthyroid to different SCH subgroups, which was more profound in females or subjects aged

Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.

Abstract Micro/nanocolloidal is confirmed as a self‐assembly structure in big eye tuna (Thunnus obesus) head soup, and lipids enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the major component. In this study, the effect of big eye tuna head soup (BETHS) with different particle size micro/nanocolloidal on lipid accumulation was initially evaluated. The original soup and microfiltration soup (with or without ginger; OGS/OGSG and MFS/MFSG) were prepared firstly. A free fatty acid‐exposed (FFA‐exposed) HepG2 cell model was built using sodium oleic acid (OA) and sodium palmitic acid (PA) (2:1). The triglyceride (TG) and total cholesterol (TC) in the FFA‐exposed HepG2 cells were 8.6 ng/104 cells and 0.6 nM/104 cells, respectively, which were significantly different with control (p

Abstract In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high‐performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.79 mg/100 g and 5′‐inosine monophosphate (IMP, as main umami nucleotide) from 215.91 to 284.56 mg/100 g in Shanghai smoked fish, respectively. Moreover, the contents of Glu and Gly as main umami amino acids ranged from 1.64 to 107.32 mg/100 g and 61.61 to 108.88 mg/100 g, respectively. TAV values of IMP, Asp, and Glu in Shanghai smoked fish reached 11.38, 2.73, and 21.46, respectively. The obvious difference could be observed using principal component analysis (PCA) in three processing stages of Shanghai smoked fish. Therefore, probing into the nonvolatile flavor of Shanghai smoked fish could not only enrich the theoretical basis of flavor chemistry in freshwater fish fields, but probe into the formation mechanisms of taste compounds in further study.

Consumers’ perception of volatiles determines their preferences and choices of food. Furthermore, various factors, such as varieties, origin, gender, and edible parts, may influence volatiles. The perception of edible parts of E. sinensis in two origins (Chongming and Taixing) regarding overall hedonic score (9-points), just-about-right scale (5-points), and intensity of attributes (7-points) were analyzed. The results showed that consumers preferred the hepatopancreas odor of female crabs in Chongming, with an overall preference of 6.84 and RMAT (calculate the R-index by matrix) values >52.93%. The crabs’ origin (different feeding and rearing condition) was the primary reason for the odor profiles. The appropriate meaty and toasted odor in the hepatopancreas increased the overall preference by approximately 14.65–20.60%. Furthermore, 2-acetylthiazole, a volatile compound with a fatty odor, may significantly affect preferences and consumption behavior.

Due to the high addiction and side effects of medicines, people have increasingly inclined to natural and healthy peptides to improve sleep. Herein, we isolated novel peptides with sleep-promoting ability from Pneumatophorus japonicus bone peptides (PBPs) and constructed an insomniac zebrafish model as a demonstration, incorporating behavioral and transcriptomic approaches to reveal the sleep-promoting effect and mechanism of PBPs. Specifically, a sequential targeting isolation approach was developed to refine and identify a peptide with remarkable sleep-promoting activity, namely TG7 (Tyr-Gly-Asn-Pro-Trp-Glu-Lys). TG7 shows comparable effects and a similar action pathway to melatonin in improving sleep. TG7 restores abnormal behavior of insomnia zebrafish to normal levels by upregulating the hnrnpa3 gene. The peptide downregulates per1b gene but upregulates cry1b, cry1ba and per2, improving the circadian rhythm. Furthermore, TG7 upregulates the genes gnb3b, arr3b and opn1mw1 to regulate the visual function. The above results indicate that TG7 improves circadian rhythms and attenuated abnormal alterations in visual function and motility induced by light, allowing for effective sleep promotion. This study isolated sleep-promoting peptides from PBPs, which provides a theoretical basis for the development of subsequent sleep-promoting products based on protein peptides.

Fish oils are important substances in the field of food and drug delivery. Due to their unstable double bonds, fishy taste, and poor water solubility, it is pivotal to investigate novel dosage forms for fish oils, such as encapsulated droplets. In this work, we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms, droplets, and storage stability under different preparation and storage conditions. Our results showed that higher gelatin solution pH, higher storage temperature in the range of 4–37 °C, and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion. The droplets had core-shell microstructures and a trimodal size distribution, which decreases linearly with increasing gelatin solution pH and homogenizing time, but decreases exponentially with increasing homogenizing speed. In addition, storage temperature showed a notably different effect on traditional emulsion storage. This work provides a fundamental knowledge for the formation, microstructure, and properties of gelatin-based traditional emulsions. It also provides a promising new application for fish oil-loaded emulsions in food beverages, soft candy, and other food products.

This study analyzed the tissue indices, proximate composition, fatty acid and amino acid composition of edible tissues of male E. sinensis under three feeding modes (formulated diets (FD), natural diets (ND), and traditional diets (TD)). The results showed that different feeding modes had no impacts on the overall gonadal development, as no significant difference was found in gonadsomatic index among three treatments. For edible yield, three modes all had similar levels of the meat yield, hepatosomatic index, and total edible yield. Although different feeding modes did not affect the individual edible yield and gonadal development, significant differences were detected in the nutritional composition of males from three modes. For proximate composition, significant differences were found in the total lipids of gonads and the carbohydrate of hepatopancreas and meat. For fatty acids, crabs from ND had a higher proportion of monounsaturated fatty acids. In gonads and hepatopancreas, FD had a higher proportion of long-chain polyunsaturated fatty acids. For amino acids, FD had higher amino acid contents, while ND had the lowest. Except tryptophan, the essential amino acids scores of the meat were all greater than 100. As there was no significant difference on meat quality and meat yields between three feeding modes, this study suggests that the formulated diet could replace the natural diet and traditional diet towards sustainable crab farming in future.

The effects of condiment (salt) and processing technic (homogenization) on digestion and interfacial properties of micro/nano-sized colloidal particles (MNCPs) in bigeye tuna head soup (BTHS) using simulated gastrointestinal digestion model in vitro were investigated. For MNCPs in BTHS, the triglycerides were wrapped with proteins in the form of a ring. After salting, the average particle size of the MNCPs in salted BTHS (SBTHS) decreased compared with BTHS. However, the partial demulsification phenomenon existed, and part of the protein was encapsulated in some MNCPs. After further homogenization, the average particle size of the MNCPs in homogenous SBTHS (HSBTHS) was further decreased based on SBTHS and the MNCP was rearranged, which changed the original membrane structure. After gastrointestinal digestion, adding salt decreased the release of total fatty acids compared with unsalted. But homogenization processing increased the release of total fatty acids in HSBTHS and there was no significant difference (p ≥ 0.05) between HSBTHS and BTHS. Thus, the decrease in the release of some fatty acids due to adding salt was compensated by homogenization. Therefore, the changes in composition and microstructure of MNCPs induced by salt and homogenization might contribute to the digestion difference of MNCPs.

Background. Previous studies have revealed that the variation of thyroid indicators may be associated with the risk of diabetic retinopathy (DR) among euthyroid type 2 diabetes (T2D) patients. But the specific conclusions are currently inconsistent. Methods. This is a hospital-based retrospective survey. We recruited 1,145 euthyroid T2D patients and checked the thyroid function and fundus photographs. The modified Airlie House classification system was used to categorize the stages of DR. The association between thyroid indicators and different stages of DR was analyzed. Results. We divided free triiodothyronine (FT3) into tertiles and found that the prevalence of mild nonproliferative DR (NPDR) was significantly higher in T2, compared with T1 (32.0% vs. 25.2%, p

The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergetically (Span 80 and SL) or competitively (Tween 80 and SDS) stabilized by gelatin/surfactant. The results demonstrate that initial droplet stability and droplet storage stability, and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH: (1) Competitively stabilized emulsions have more stable droplets than synergetically stabilized emulsions; (2) SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions; (3) Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions; (4) The synergetically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH; and (5) The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH. Further, the mechanisms are proposed according to Stokes’ Law. This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.

Abstract In this study, the quality changes of grass carp fillets dried by microwave‐hot‐air combined drying under different microwave time were investigated. The salted fillets were dried at 385 W microwave with different time (0, 2, 4, 6, 8, and 10 min), followed by 65℃ hot air to the end. The quality of fillets was evaluated by drying time, color, hardness, rehydration ratio, and taste characteristics (ATP‐related compounds, free amino acids, E‐tongue taste profile, EUC, and TAV). Results showed that grass carp fillets dried by microwave‐hot‐air combined drying had better qualities compared with single hot‐air drying. Besides, microwave time had obvious effects on the quality changes of grass carp fillets, and 6 min was considered as the optimal drying time.

Abstract Total volatile basic nitrogen (TVBN), biogenic amine, total viable count (TVC), volatile compounds, and sensory evaluation were conducted to assess the quality of Chinese Mitten Crabs (Eriocheir sinensis) at living, zero, 2, 5, 10, 15, and 24 hr postmortem. The sensory evaluation found a noticeable odor of spoilage becoming evident 10 hr postmortem. The TVBN value increased and then decreased as time increased, reaching 23.67 mg N/100 g at 24 hr postmortem. Although biogenic amines were detected at 5 hr postmortem, by 24 hr postmortem these had not reached dangerous levels of toxicity. The initial TVC (6.06 Log CFU/g) of the living crab samples was relatively high and climbed further postmortem, reaching 10.00 Log CFU/g 24 hr postmortem. Trimethylamine was detected in the living sample in belly meat and 2 hr postmortem in crab roe and reached 8.33 µg/g in the roe 24 hr postmortem. Indole was detected at 0 hr (belly meat) and 10 hr (crab roe) postmortem, but did not change significantly during the observation period. Sulfur‐containing compounds were detected 5 hr after death and gradually increased over the observation period. Most indicators showed major changes at 5 hr and 10 hr postmortem. By 10 hr postmortem, the crab had entered the putrefaction stage and was thus no longer safe for consumption.

Abstract The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different methods were detected and compared. Sensory evaluation and electronic tongue assessment were also conducted. Sensory evaluation and electronic tongue indicated that taste quality was different under four cooking methods. The results showed that steaming cooking preserved more water‐soluble substances as compared with boiling cooking, especially cooking began with boiling water. It is noteworthy that the umami intensity in gonad cooked from boiling water was stronger, either steaming or boiling. Therefore, this study can provide a theoretical basis and suggest the dynamic chemical changes of different organs during heating process need to be further studied.

Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino acids, nucleotides, equivalent umami concentration (EUC) and texture were evaluated as flavor indicators during salting. The results showed that brine injection groups reached equilibrium in 3 h and 5 h at 20°C and 4°C, respectively. Brining groups reached equilibrium in 5 h and 7 h at 20°C and 4°C, respectively. The equilibrium salt content was about 1.76%, and there was no significant deterioration in terms of the other indicators mentioned above by two different methods. The results of this research indicate the feasibility and the great economic potential of brine injection, and also provide the theoretical basis to promote this method in processing of aquatic products.

Freshwater fish are usually unpopular with people, mainly because of their unappealing earthy and fishy smell. Comprehensive two-dimensional gas chromatography is a relatively new analytical technique. Finally, different parts (the dorsal meat, belly meat, dark meat, skin, intestines, and gills) were investigated by comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS) to explore their characteristic volatile components. In this study, a total of 49, 48, 61, 70, 73, and 65 volatile components were isolated in these six groups of samples, respectively, by GC×GC-TOFMS. Of these, 6, 7, 10, 13, 11, and 11 characteristic (ROAV ≥ 1) volatile compounds were identified in this study, including: Hexanal, Octanal, Nonanal, Heptanal, Decanal, 1-Heptanol, 1-Octen-3-ol, 2,4-Decadienal and (E,E)-2,4-Nonadienal, the majority of which were aldehydes and alcohols. The intensity range of fishy smells were identified, from strongest to weakest, as follows: gills, intestines, skin, dark meat, and belly/dorsal meat.

Abstract Ethanol is an oxygen‐containing renewable clean fuel. The use of ethanol in engines can reduce greenhouse emissions and pollutant emissions of NOx and soot. However, ethanol has limited solubility in diesel fuel. Polyoxymethylene dimethyl ethers (PODE) can improve the miscibility and cetane number of ethanol‐diesel blend. To evaluate the solubilizing ability of PODE on the mixture of ethanol and diesel, the phase behavior of the ternary system (PODE, anhydrous ethanol, and diesel) was investigated at different ambient temperatures. Additionally, the blend can easily absorb water from ambient humidity because of the additional ethanol, which may cause phase separation. Thus, the effect of water addition on the phase behavior of the system was studied. In the current study, the blend of ethanol (100%, 98%, 95% purity) and diesel fuel was used as a solute with different diesel blending ratios. Then, PODE was gradually added into blend until phase boundaries of ternary system appeared. Results show that the ability of PODE in the blend is greatly affected by ambient temperature, particularly above 10°C. The addition of water greatly destroys the phase stability of the ternary system and increases demand for PODE due to the hydrophobicity of diesel.

BackgroundHypothyroidism in the first trimester of pregnancy (T1) has great adverse effects on mothers and foetuses. However, few studies have investigated the influence on postpartum thyroid dysfunction. This study aimed to evaluate their long-term effect on postpartum thyroid function within one year after delivery.MethodsIn total, 151 women were recruited from 1496 participants and were classified as newly diagnosed subclinical hypothyroidism (SCH) in T1 (ND-SCH, n=50), previously known SCH before pregnancy (PK-SCH, n=51) and previously known overt hypothyroidism (PK-OH, n=50). Their thyroid functions were dynamically monitored from pre-conception to one-year postpartum.ResultsDuring pregnancy, the first thyroid functions’ test time in T1 were 5-8 gestational weeks. After delivery, the prevalence of postpartum thyroiditis (PPT) was comparable in women with previously known and newly diagnosed hypothyroidism [ND-SCH 62.0% vs PK-SCH 64.7% vs PK-OH 64.0%, P=0.96]. For the ND-SCH group, PPT was significantly related with thyroid-stimulating hormone (TSH) >4.0 mU/L occurring at 2.5 mU/L in T1 [OR=3.55, 95% CI, 1.43-8.81] and TPOAb≥300 μIU/mL [OR=6.58, 95% CI, 2.05-21.12] were associated with PPT. Regardless of whether SCH was diagnosed before pregnancy or in T1, the levothyroxine (LT4) treatment was discontinued at delivery. More than 50% of the patients had to face the hypothyroidism phase of postpartum and restarted LT4 treatment in the first-year follow-up. The logistic regression analysis revealed that TSH elevation occurring at

This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.

BackgroundMetabolic syndrome (MetS) has a potential connection with thyroid disease, but its relationship with thyroid nodules (TNs) is still controversial. This study aims to clarify the relationship between MetS and TNs, and this relationship in the subgroup of gender.MethodsThe recent nationwide cross-sectional study called Thyroid Disorders, Iodine Status, and Diabetes Epidemiological survey provided the newest data on the relationship between MetS and TNs from China and included 56,729 subjects. We also researched related literature in PubMed, EMBASE, Cochrane Library, and MEDLINE until Oct 30, 2020, in order to perform a meta-analysis. The relevant articles were examined, and the eligible studies were included to assess the association between MetS and TNs.ResultsThe meta-analysis included 15 studies (involving 468,845 subjects). Of these, 14 studies were from the databases, and one study was this cross-sectional data. The meta-analysis showed that TNs were associated with a higher prevalence of MetS (OR=1.87, 95% CI: 1.44–2.45) and the components of MetS, including central obesity (OR=1.41, 95% CI: 1.15–1.72), hypertriglyceridemia (OR=1.13, 95% CI: 1.10–1.15), low high-density lipoprotein cholesterolemia (OR=1.11, 95% CI: 1.02–1.20), abnormal blood pressure (OR=1.68, 95% CI: 1.62–1.75), and hyperglycemia (OR=1.59, 95% CI: 1.46–1.74). Central obesity displayed gender differences, being a risk factor in males (OR=1.38, 95% CI: 1.02–1.86) but not in females (OR=1.47, 95% CI: 0.97–2.23).ConclusionTNs were indeed associated with a higher prevalence of MetS. In addition, its component diseases, such as central obesity, hypertriglyceridemia, abnormal blood pressure, and hyperglycemia, were also associated with TNs. Females with MetS or its components had a higher risk of suffering from TNs than males.

Micropterus salmoides is one of the most economically valuable fish species in China. Currently, information in the effect of probiotics-supplemented feed on M. salmoides is rare. Present study investigated the impact of supplementary Lactobacillus casei K17 with six treatments on growth performance, gut digestion, absorption and non-specific immune, and gut bacterial biota and metabolomics of M. salmoides. A total of 450 M. salmoides (114 day of age, average 33.0 ± 0.5 g) were randomly allocated into six groups for a 69-day rearing experiments. M. salmoides was given commercial feed supplemented with: 1) live L. casei K17 (1 × 109 CFU/g), 2) live L. casei K17 protected by skim milk powder (10 %), 3) heat-killed dead L. casei K17, 4) its fermentation supernatant, 5) skim milk powder (10 %), and 6) normal saline (0.85 % NaCl), designated as LB, MB, DB, FS, MG, and SG, respectively. MB and DB diets significantly increased body weight and growth rate, but decreased feed conversion ratio of M. salmoides (p