Largely Enhanced Thermoelectric Performance of Flexible Ag2Se Film by Cationic Doping and Dual-Phase Engineering.

Recent studies have shown that silver selenide is a promising thermoelectric material at room temperature. Herein, flexible films with a nominal composition of (Ag1-xCux)2Se are prepared by a simple and efficient one-pot method combined with vacuum-assisted filtration and hot pressing. The thermoelectric properties of the films are regulated by both cationic doping and a dual-phase strategy via a wet chemical method. As the x increases, not only Cu is doped into the Ag2Se, but different new phases (CuAgSe and/or CuSe2) also appear. The (Ag1-xCux)2Se film with x = 0.02 composed of Cu-doped Ag2Se and CuAgSe shows a high PF of ∼2540 µW m-1 K-2 (ZT ∼ 0.90) and outstanding flexibility at room temperature. The high thermoelectric properties of the film are due to the effect of Cu doping and the CuAgSe phase, including the increase in electrical conductivity caused by doping, the enhanced phonon scattering at the Ag2Se/CuAgSe interface, and the interaction between the energy filtering effect and the doping effect. In addition to the high output performance (PDmax = 28.08 W m-2, ΔT = 32.2 K), the flexible device assembled with the (Ag0.98Cu0.02)2Se film also has potential applications as a temperature sensor.

Controllable Design of Metal-Organic Framework-Derived Vanadium Oxynitride for High-Capacity and Long-Cycle Aqueous Zn-Ion Batteries.

Introducing N atoms in vanadium oxides (VOx) of aqueous Zn-ion batteries (ZIBs) can reduce their bandgap energy and enhance their electronic conductivity, thereby promoting the diffusion of Zn2+. The close-packed vanadium oxynitride (VON) generated often necessitates the intercalation of water molecules for restructuring, rendering it more conducive for zinc ion intercalation. However, its dense structure often causes structural strain and the formation of by-products during this process, resulting in decreased electrochemical performance. Herein, carbon-coated porous V2O3/VN nanosheets (p-VON@C) are constructed by annealing vanadium metal-organic framework in an ammonia-contained environment. The designed p-VON@C nanosheets are efficiently converted to low-crystalline hydrated N-doped VOx during subsequent activation while maintaining structural stability. This is because the V2O3/VN heterojunction and abundant oxygen vacancies in p-VON@C alleviate the structural strain during water molecule intercalation, and accelerate the intercalation rate. Carbon coating is beneficial to prevent p-VON@C from sliding or falling off during the activation and cycling process. Profiting from these advantages, the activated p-VON@C cathode delivers a high specific capacity of 518 mAh g-1 at 0.2 A g-1 and maintains a capacity retention rate of 80.9% after 2000 cycles at 10 A g-1. This work provides a pathway to designing high-quality aqueous ZIB cathodes.

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.

In this study, the volatile flavor profiles of grilled lamb seasoned with salt, chili pepper, and cumin were analyzed employing HS-SPME-GC-MS, HS-GC-IMS, E-nose, and sensory evaluation techniques. The E-nose was found effective in differentiating the samples seasoned variously. A total of 67 volatile compounds were identified by HS-SPME-GC-MS, and 59 by HS-GC-IMS. The PCA demonstrated a correlation between the seasonings and the volatile compounds, with five principal components accounting for 99.54% of the total variance. 1-octen-3-ol, 3-furanmethanol, acetic acid, and heptanal were introduced by salt; compounds like propyl acetate were correlated with chili pepper; a broader range, including ethyl 3-methylbutanoate and high concentrations of alpha-pinene, was associated with cumin. Samples seasoned with all three ingredients showed similarities to those associated with cumin, alongside unique compounds such as gamma-octalactone and alpha-pinene. Sensory evaluations by consumers indicated that the combination of these seasonings significantly enhanced the overall acceptability of the grilled lamb. PRACTICAL APPLICATION: Utilizing modern analytical techniques, this study has successfully revealed the distinct impacts of seasonings-salt, chili pepper, and cumin-on the flavor profile of grilled lamb. By providing experimental data on how each seasonings influence the flavor profile of grilled lamb prepared with Sonit sheep. The research offers theoretical foundation for the development of grilled lamb products. By conducting a thorough comparison between GC-MS and GC-IMS, this study has expanded the understanding of the distinct characteristics of these two technologies. It has also provided a clearer analysis of some flavor compounds dimers produced in GC-IMS system.

Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties.

Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24-36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.

Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup.

Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.

UTP11 promotes the growth of hepatocellular carcinoma by enhancing the mRNA stability of Oct4.

BACKGROUND: Several publications suggest that UTP11 may be a promising gene engaged for involvement of hepatocellular carcinoma (HCC) pathology. However, there are extremely limited biological, mechanistic and clinical studies of UTP11 in HCC. METHODS: To anayze the UTP11 mRNA expression in HCC and normal clinical samples and further investigate the correlation between UTP11 expression and pathology and clinical prognosis via the Cancer Tissue Gene Atlas (TCGA) database. The protein levels of UTP11 were checked using the Human Protein Atlas (HPA) database. GO-KEGG enrichment was performed from Cancer Cell Line Encyclopedia (CCLE) database and TCGA dataset. The levels of UTP11 were tested with qRT-PCR and western blotting assays. Cell viability, immunofluorescence and flow cytometry assays and animal models were used to explore the potential involvement of UTP11 in regulating HCC growth in vitro and in vivo. The correlation of UTP11 and tumor stemness scores and stemness-associated proteins from TCGA database. The mRNA stability was treated with Actinomycin D, followed by testing the mRNA expression using qRT-PCR assay. RESULTS: UTP11 was highly expressed in HCC samples compared to normal tissues from TCGA database. Similarly, UTP11 protein expression levels were obviously elevated in HCC tissue samples from HPA database. Furthermore, UTP11 levels were correlated with poor prognosis in HCC patient samples in TCGA dataset. In addition, the UTP11 mRNA levels was notably enhanced in different HCC cell lines than in normal liver cells and knocking down UTP11 was obviously reduced the viability and cell death of HCC cells. UTP11 knockdown suppressed the tumor growth of HCC in vivo experiment and extended the mice survival time. GO-KEEG analysis from CCLE and TCGA database suggested that UTP11 might involve in RNA splicing and the stability of mRNA. Further, UTP11 was positively correlated with tumor stemness scores and stemness-associated proteins from TCGA database. Knockdown of UTP11 was reduced the expression of stem cell-related genes and regulated the mRNA stability of Oct4. CONCLUSIONS: UTP11 is potentially a diagnostic molecule and a therapeutic candidate for treatment of HCC.

Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations.

The effects of ultrasound (500 W) on the interaction of porcine myofibrillar protein (MP) with furan flavor compounds at different salt concentrations (0.6 %, 1.2 % and 2.4 %) were investigated. With the increase of salt concentration, the particle size of MP decreased, and the surface hydrophobicity and active sulfhydryl content increased due to the unfolding and depolymerization of MP. At the same time, ultrasound promoted the exposure of hydrophobic binding sites and hydrogen bonding sites of MP in different salt concentration systems, thus improving the binding ability of MP with furan compounds by 2 % to 22 %, among which MP had the strongest binding capacity of 2-pentylfuran. In conclusion, ultrasound could effectively promote the unfolding of the secondary structure of MP, which was beneficial to the combination of MP and furan flavor compounds under different salt concentrations.

Spatiotemporal characteristic analysis of PM2.5 in central China and modeling of driving factors based on MGWR: a case study of Henan Province.

Since the start of the twenty-first century, China's economy has grown at a high or moderate rate, and air pollution has become increasingly severe. The study was conducted using data from remote sensing observations between 1998 and 2019, employing the standard deviation ellipse model and spatial autocorrelation analysis, to explore the spatiotemporal distribution characteristics of PM2.5 in Henan Province. Additionally, a multiscale geographically weighted regression model (MGWR) was applied to explore the impact of 12 driving factors (e.g., mean surface temperature and CO2 emissions) on PM2.5 concentration. The research revealed that (1) Over a period of 22 years, the yearly mean PM2.5 concentrations in Henan Province demonstrated a trend resembling the shape of the letter "M", and the general trend observed in Henan Province demonstrated that the spatial center of gravity of PM2.5 concentrations shifted toward the north. (2) Distinct spatial clustering patterns of PM2.5 were observed in Henan Province, with the northern region showing a primary concentration of spatial hot spots, while the western and southern areas were predominantly characterized as cold spots. (3) MGWR is more effective than GWR in unveiling the spatial heterogeneity of influencing factors at various scales, thereby making it a more appropriate approach for investigating the driving mechanisms behind PM2.5 concentration. (4) The results acquired from the MGWR model indicate that there are varying degrees of spatial heterogeneity in the effects of various factors on PM2.5 concentration. To summarize the above conclusions, the management of the atmospheric environment in Henan Province still has a long way to go, and the formulation of relevant policies should be adapted to local conditions, taking into account the spatial scale effect of the impact of different influencing factors on PM2.5.

Population genomic analysis of clinical ST15 Klebsiella pneumoniae strains in China.

ST15 Klebsiella pneumoniae (Kpn) is a growing public health concern in China and worldwide, yet its genomic and evolutionary dynamics in this region remain poorly understood. This study comprehensively elucidates the population genomics of ST15 Kpn in China by analyzing 287 publicly available genomes. The proportion of the genomes increased sharply from 2012 to 2021, and 92.3% of them were collected from the Yangtze River Delta (YRD) region of eastern China. Carbapenemase genes, including OXA-232, KPC-2, and NDM, were detected in 91.6% of the studied genomes, and 69.2% of which were multidrug resistant (MDR) and hypervirulent (hv). Phylogenetic analysis revealed four clades, C1 (KL112, 59.2%), C2 (mainly KL19, 30.7%), C3 (KL48, 0.7%) and C4 (KL24, 9.4%). C1 appeared in 2007 and was OXA-232-producing and hv; C2 and C4 appeared between 2005 and 2007, and both were KPC-2-producing but with different levels of virulence. Transmission clustering detected 86.1% (n = 247) of the enrolled strains were grouped into 55 clusters (2-159 strains) and C1 was more transmissible than others. Plasmid profiling revealed 88 plasmid clusters (PCs) that were highly heterogeneous both between and within clades. 60.2% (n = 53) of the PCs carrying AMR genes and 7 of which also harbored VFs. KPC-2, NDM and OXA-232 were distributed across 14, 4 and 1 PCs, respectively. The MDR-hv strains all carried one of two homologous PCs encoding iucABCD and rmpA2 genes. Pangenome analysis revealed two major coinciding accessory components predominantly located on plasmids. One component, associated with KPC-2, encompassed 15 additional AMR genes, while the other, linked to OXA-232, involved seven more AMR genes. This study provides essential insights into the genomic evolution of the high-risk ST15 CP-Kpn strains in China and warrants rigorous monitoring.

Nano-metal diborides-supported anode catalyst with strongly coupled TaOx/IrO2 catalytic layer for low-iridium-loading proton exchange membrane electrolyzer.

The sluggish kinetics of oxygen evolution reaction (OER) and high iridium loading in catalyst coated membrane (CCM) are the key challenges for practical proton exchange membrane water electrolyzer (PEMWE). Herein, we demonstrate high-surface-area nano-metal diborides as promising supports of iridium-based OER nanocatalysts for realizing efficient, low-iridium-loading PEMWE. Nano-metal diborides are prepared by a novel disulphide-to-diboride transition route, in which the entropy contribution to the Gibbs free energy by generation of gaseous sulfur-containing products plays a crucial role. The nano-metal diborides, TaB2 in particular, are investigated as the support of IrO2 nanocatalysts, which finally forms a TaOx/IrO2 heterojunction catalytic layer on TaB2 surface. Multiple advantageous properties are achieved simultaneously by the resulting composite material (denoted as IrO2@TaB2), including high electrical conductivity, improved iridium mass activity and enhanced corrosion resistance. As a consequence, the IrO2@TaB2 can be used to fabricate the membrane electrode with a low iridium loading of 0.15 mg cm-2, and to give an excellent catalytic performance (3.06 A cm-2@2.0 V@80 oC) in PEMWE-the one that is usually inaccessible by unsupported Ir-based nanocatalysts and the vast majority of existing supported Ir-based catalysts at such a low iridium loading.

Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks.

This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat-lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat-lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (<50%) helps to enrich the volatile compound components in the mouth. However, shashliks with higher fat-lean ratios (>2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.

Screening and Understanding Lattice Silicon-Controlled Catalytically Active Site Motifs from a Library of Transition Metal-Silicon Intermetallics.

A joint theoretical and experimental study is reported to systematically explore over a library of transition metal-silicon intermetallics for understanding silicon-controlled active site motifs and discovering hydrogen-evolving electrocatalysts. On the one hand, every low-index surface termination of 115 transition metal (M)-silicon (Si) intermetallics is enumerated, followed by cataloging of stable adsorption sites and prediction of catalytic activities on the main exposed facets. It is theoretically found that silicon atoms in silicon-rich structures (especially MSi2 and MSi) show a strong site-isolating effect, which can eliminate M-M-M hollow and M-M bridge sites with too strong hydrogen-binding ability and thereby provide great opportunities for the exposure of novel highly active sites (e.g., M-top and Si-related sites). On the other hand, solid-state redox reactions are developed to synthesize a set of 24 silicides containing 5 MSi, 13 MSi2 , and 6 others, most of which are phase-pure samples. The experimental studies demonstrate that too rich silicon content in silicides (e.g., MSi2 ) leads to adverse effects, such as the formation of amorphous SiOx layers on the silicide surface, masking the presence of active sites during electrocatalysis. Finally, 5 MSi (M = Rh, Pd, Pt, Ru, Ir) as highly active hydrogen-evolving electrocatalysts are identified.

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).

In order to help the poultry industry to generate higher quality products, the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) technique was used to identify volatile substances formed during the processing of Dezhou braised chicken (DBC). A total of 37 volatile substances including aldehydes, alcohols, ketones, esters, terpenoids, furans and pyrazines were identified during DBC processing across seven sampling stages. The analyses identified 2-ethylhexanol as a key flavor chemical within the chicken carcasses, and found that ethyl acetate, 1-hexanol, 4-methyl-2-pentanone and 1-pentanol were mainly produced during the deep-frying stage of processing. Stewing with herbs and spices was found to be an important stage in the flavor impartation process. 2-Butanone, n-nonanal, heptanal and ethanol were positively related to processing stage 3, whereas processing stage 4 was characterized by ethyl propanoate, benzaldehyde, butyl acetate, 2-pentyl furan and 2-heptanone. The processing stages 5, 6 and 7 were not significantly different (P > 0.05) from each other.

Linc00662 plays an oncogenic role in bladder cancer by sponging miR-199a-5p.

OBJECTIVE: To investigate the specific roles of linc00662 and miR-199a-5p in bladder cancer (BC). METHODS: A total of 104 cases of BC tissues and 52 cases of normal para-cancerous tissues were included to detect the expression of linc00662 and miR-199-5p by real-time quantitative PCR. The expression of linc00662 and miR-199a-5p in BC cells T24 was regulated to observe the changes in apoptosis, proliferation, adhesion, invasion, and migration. The nude mice bearing a BC cell transplanted xenograft was constructed, and the expression of linc00662 in rats was regulated. Tumor size and quality were observed within 24 days. The relationship between linc00662 and patients' survival was observed. The targeting relationship between linc00662 and miR-199a-5p was verified by dual luciferase reporter gene assay. RESULTS: Linc00662 was enhanced and miR-199a-5p was decreased in BC patients. Linc00662 targeted and negatively regulated the expression of miR-199a-5p. Down-regulation of linc00662 could reduce proliferation, migration, invasion, and adhesion activities of BC cells, but enhance the apoptosis. Down-regulation of miR-199a-5p counteracted the cell biological changes caused by linc00662. Down-regulating linc00662 cinduced the expression of miR-199a-5p in BC and suppressed tumor growth. CONCLUSION: Linc00662 plays an oncogenic role in BC by sponging miR-199a-5p.

MFF-Net: Deepfake Detection Network Based on Multi-Feature Fusion.

Significant progress has been made in generating counterfeit images and videos. Forged videos generated by deepfaking have been widely spread and have caused severe societal impacts, which stir up public concern about automatic deepfake detection technology. Recently, many deepfake detection methods based on forged features have been proposed. Among the popular forged features, textural features are widely used. However, most of the current texture-based detection methods extract textures directly from RGB images, ignoring the mature spectral analysis methods. Therefore, this research proposes a deepfake detection network fusing RGB features and textural information extracted by neural networks and signal processing methods, namely, MFF-Net. Specifically, it consists of four key components: (1) a feature extraction module to further extract textural and frequency information using the Gabor convolution and residual attention blocks; (2) a texture enhancement module to zoom into the subtle textural features in shallow layers; (3) an attention module to force the classifier to focus on the forged part; (4) two instances of feature fusion to firstly fuse textural features from the shallow RGB branch and feature extraction module and then to fuse the textural features and semantic information. Moreover, we further introduce a new diversity loss to force the feature extraction module to learn features of different scales and directions. The experimental results show that MFF-Net has excellent generalization and has achieved state-of-the-art performance on various deepfake datasets.

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry.

This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography-ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the 5 smoked chicken samples, including 10 aldehydes, 7 alcohols, 4 ketones, 2 hydrocarbons, 3 heterocyclic compounds, 4 esters, 2 ethers, and 2 phenolic compounds. The whole spectral fingerprint visually displayed flavor differences and relations in 5 types of smoked chicken with local characteristics. Moreover, the orthogonal projections to latent structures discriminant analysis model revealed that these samples could be separately classified into 5 groups. Multivariate statistical analysis showed that 20 chemicals with higher Variable Importance for the Projection values were the key contributors to the differences of flavor in these 5 kinds of smoked chicken. N-nonanal, heptanal, n-nonanal, heptanal, furfurol, and hexanal were the main common flavor compounds in the 5 types of Chinese smoked chicken, whereas linalool, alpha-terpineol, 1,8-cineole, and anethole were the main characteristic flavor compounds of Goubangzi chicken (No. 1); gamma-butyrolactone, 2-acetylfuran, 2-methoxyphenol, 2-acetylpyrrole, and limonene were determined as the key flavor compounds of Liaocheng chicken (No. 2); the concentration of octanal and n-nonanal was higher in Tangqiao chicken (No. 3); butyl acetate was the key contributor to the flavor compounds of Jinshan chicken (No. 4). 2-Heptanone and 2-pentylfuran had a high correlation with Zhuozishan chicken (No. 5). The different raw materials and ingredients used, especially the method of preparation and cultural differences, in different regions of the country in China were the main reasons leading to the similarities and differences of volatile compounds in the 5 kinds of Chinese traditional smoked chicken.

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.

The effect of ultrasound-assisted immersion freezing at 180 W (UIF-180) on the microstructure, quality and water distribution of porcine longissimus muscles during frozen storage was evaluated. The size of the ice crystals increased with extended storage time, and UIF-180 samples had a smaller size and uniform distribution of ice crystals. The thawing and cooking losses in the UIF-180 sample were significantly lower than that in air freezing (AF) and immersion freezing (IF) samples (P < 0.05). AF samples had a higher cutting force at 0 days. During the 60-180 days of the storage period, the cutting force of UIF-180 samples was significantly higher than that of AF and IF samples (P < 0.05). Low field-nuclear magnetic resonance results showed that UIF-180 decreased water migration during frozen storage. UIF-180 samples had significantly lower lipid oxidation and higher redness than that of the AF and IF samples (P > 0.05). Overall, UIF at particular powers is an efficient method in reducing quality deterioration of muscles during long-term frozen storage.

Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch.

The potential effect of porcine plasma protein hydrolysates (PPPH) on the long-term retrogradation of corn starch (CS) was investigated. The differential scanning calorimetry results showed that PPPH significantly reduced the retrogradation enthalpies (ΔHr) of CS (P<0.05), obviously decreased the crystallization rate constant (k), and enhanced the Avrami exponent (n) (P<0.05). Low-field nuclear magnetic resonance analysis demonstrated that the spin-spin relaxation time (T2) remarkably increased with increasing PPPH concentration during storage at 4°C for 28days (P<0.05). The X-ray diffraction results revealed that the relative crystallinity of retrograded CS decreased from 13.04% to 8.73% with the addition of PPPH. Fourier transform infrared spectroscopy analysis demonstrated that the addition of PPPH led to a decrease in hydrogen bonds within starch. The results demonstrated that the addition of PPPH apparently played a crucial role in retarding the long-term retrogradation of CS.

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.

The objective of this study was to evaluate the effect of ultrasound-assisted immersion freezing (UIF) on the freezing rate and quality of porcine longissimus muscles under different ultrasound powers. UIF with a certain level of ultrasound power significantly (P>0.05) accelerated the freezing rate. The phase transition times of samples treated with UIF at 180W (UIF-180) were the shortest. There were no significant differences (P>0.05) in a* (redness), b* (yellowness), pH values or cooking loss among UIF, IF, and control (fresh muscle) samples. Investigation of the microstructure of frozen muscles demonstrated that UIF-180 remarkably reduced the size of ice crystals and made their distribution more uniform. UIF-180 samples showed a significant (P<0.05) reduction in thawing loss and T21 and T22 relaxation times compared with other treatments, which meant that UIF at certain powers could reduce the mobility and loss of immobilized and free water. The results showed that UIF at certain powers significantly increased the freezing rate of muscle samples and improved meat quality.

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles.

This study investigated the effects of multiple freeze-thaw (F-T) cycles on water mobility, microstructure damage and protein structure changes in porcine longissimus muscle. The transverse relaxation time T2 increased significantly when muscles were subjected to multiple F-T cycles (P<0.05), which means that immobile water shifted to free water and the free water mobility increased. Multiple F-T cycles caused sarcomere shortening, Z line fractures, and I band weakening and also led to microstructural destruction of muscle tissue. The decreased free amino group content and increased dityrosine in myofibrillar protein (MP) revealed that multiple F-T cycles caused protein cross-linking and oxidation. In addition, the results of size exclusion chromatography, circular dichroism spectra, UV absorption spectra, and intrinsic fluorescence spectroscopy indirectly proved that multiple F-T cycles could cause protein aggregation and degradation, α-helix structure disruption, hydrophobic domain exposure, and conformational changes of MP. Overall, repeated F-T cycles changed the protein structure and water distribution within meat.