l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation.

This study investigated the individual and combined effects of l-arginine, l-lysine, and NaCl on the ultrastructure of porcine myofibrils to uncover the mechanism underlying meat tenderization. Arg or Lys alone shortened A-bands and damaged M-lines, while NaCl alone destroyed M- and Z-lines. Overall, Arg and Lys cooperated with NaCl to destroy the myofibrillar ultrastructure. Moreover, these two amino acids conjoined with NaCl to increase myosin solubility, actin band intensity, and the protein concentration of the actomyosin supernatant. However, they decreased the turbidity and particle size of both myosin and actomyosin solutions, and the remaining activities of Ca2+- and Mg2+-ATPase. The current results revealed that Arg/Lys combined with NaCl to extract myosin and dissociate actomyosin, thereby aggravating the destruction of the myofibrillar ultrastructure. The present results provide a good explanation for the previous phenomenon that Arg and Lys cooperated with NaCl to improve meat tenderness.

Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl?

This study explored the effects of l-arginine, l-lysine, and NaCl alone and in combination on the tenderness of porcine meat. Arg, Lys, and NaCl alone improved the tenderness, decreased the cooking loss, and increased the myofibrillar fragmentation index (MFI) of porcine meat; Both Arg and Lys cooperated with NaCl to better achieve this effect. Furthermore, Arg/Lys collaborated with NaCl to increase muscle fiber swelling and moisture content of the meat and promoted the extraction of main myofibrillar proteins. FT-IR revealed that Arg, Lys, or NaCl alone or in combination caused changes in protein-water interactions. Western blotting revealed varying degrees of meat protein degradation in all cases, but the results did not well coincide with those of shear force and the MFI. Therefore, the weakening of intermolecular forces between myofibrillar proteins was considered the main reason for meat tenderization under the present study conditions.

High-temperature thermal disturbance elimination method based on multi-channel extraction and correction.

Digital image correlation (DIC) technology has been widely used in high-temperature measurement fields. However, due to the complexity of high-temperature environments, there are many interference factors that limit the development of high-temperature DIC technology, among which thermal disturbance is one of the most significant factors that severely affects the measurement accuracy of high-temperature DIC. In this paper, a multi-channel separation technique combined with a low-cost laser speckle device is proposed to eliminate thermal disturbance errors in high-temperature DIC measurements. First, a blue laser speckle generation system is independently designed to produce the most suitable speckle particles, and the best laser speckle is determined and projected onto the blue background white spot pattern. Then a green LED illuminates the sample to provide illumination for the sample's own grayscale characteristics. A color camera collects photos, and the obtained images are processed with channel separation to extract and calculate the displacement of different channels. Finally, the displacement fields of the green and blue channels are subtracted to separate the thermal disturbance error and correct the measurement values. In this paper, a laser speckle projection system is first assembled, followed by a comprehensive evaluation of the projected speckle and, finally, a DIC experimental system is constructed for verification experiments at both room temperature and high temperature, and the corrected values are compared with the true values. The results show that the corrected values are highly consistent with the true values, which verifies the reliability of the proposed method.

Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle.

This study aimed to investigate the effects of injecting l-arginine and l-lysine solution before freezing and after thawing on the emulsifying and gelling properties of myofibrillar proteins (MPs) of frozen porcine longissimus dorsi. The results showed that the pre-freezing injections were more effective in alleviating the decrease in emulsifying properties of MPs compared with the post-thawing injections, as evidenced by higher emulsion creaming index, oil droplet size, interfacial absorptive protein amount, and viscoelasticity. Additionally, the pre-freezing injections could effectively mitigate the damage to the gelling properties of MPs, as evidenced by the formation of a homogeneous and compact gel network with stronger water retention, strength and chemical forces, as well as a higher proportion of non-flowing water, whereas the post-thawing injections could not. These results demonstrated that the injection of l-arginine and l-lysine solution before freezing could delay freezing-induced damage to the emulsifying and gelling properties of MPs, keeping the processing characteristics of frozen porcine.

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation.

This work investigated the effects of different concentrations (0.10 %, 0.15 % or 0.20 %, w/v) of gellan gum (GG) with/without 0.50 % (v/v) basil essential oil (BEO) on physicochemical properties of gellan gum-rice bran oil (GG-RBO) emulsions. The results showed that GG-RBO emulsions with 0.15 % or 0.20 % GG were more stable than GG-RBO emulsion with 0.10 % GG (as evidenced by higher apparent viscosity and absolute zeta potential, but smaller average particle size and lower turbidity), thus displaying better coating performances (as evidenced by bigger contact angle but lower moisture content). The presence of BEO further improved their stability and coating performances. Coating with GG-BRO or GG-RBO-BEO emulsion with 0.15 % GG significantly delayed the increase in weight loss, and the decrease in haugh unit, yolk index and albumen pH of eggs during 42 days storage; moreover, GG-RBO-BEO emulsion caused lower total aerobic plate count. Therefore, GG-RBO, especially GG-RBO-BEO emulsion has potential in egg preservation.

Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storage.

This study aimed to investigate the abundance of microorganisms and quality of eggs washed with different washings (tap water, 0.03% calcium hypochlorite solution, 0.25% hydrogen peroxide solution, or 1% sodium percarbonate solution) and unwashed for 28-day storage. The results showed that the washing significantly decreased the abundance of microorganisms in all cases. Washing with one of the three alkaline sterilizing agent solutions significantly inhibited the deterioration of egg quality (evidenced by lower weight loss, air cell depth, albumen pH, yolk pH, and total volatile base nitrogen, but higher Haugh unit and yolk index) during storage, while washing with tap water showed opposite effects. The texture profile analysis and high-resolution scanning electron microscopy observation showed that all washings had slight negative effects on eggshell quality (eggshell breaking strength and microstructure), and washing with the alkaline sterilizing agent solution had no additional effects. The results might be attractive to egg preservation industry.

On-chip passive optical diode with low-power consumption.

We propose and experimentally demonstrate an all-silicon passive optical diode with low-power consumption and high nonreciprocal transmission ratios (NTRs) based on cascaded opto-mechanical microring resonators (MRRs). As the oxide substrates of the opto-mechanical MRRs are removed, the nonlinear effects in the free-hanging waveguides could be efficiently activated by low optical powers. The operation principle of the optical diode is based on the asymmetric resonance red-shifts of the two MRRs in the forward and backward transmissions, which could be effectively induced by the nonlinear effects. In the experiment, with injecting an optical power low as 0.96 dBm, a high NTR of 33.6 dB and a relatively broad 20-dB bandwidth of 0.11 nm are achieved. The proposed passive optical diode is competent to process optical signals with dominant advantages of CMOS-compatibility, a compact footprint, low-power consumptions and high NTRs, which has significant applications for on-chip signal processing systems, such as logic gates and optical computing.

High-power 2.04 µm laser in an ultra-compact Ho-doped lead germanate fiber.

A highly Ho-doped single-mode lead germanate glass fiber is developed for compact ∼2 µm lasers. Over 600 mW of laser output operating at 2.04 µm is demonstrated in a 2 cm-long active fiber. The slope efficiency reaches ∼34.9% with respect to the launched 1.94 µm laser pump power. To the best of our knowledge, this is the highest laser output power demonstrated within a few centimeters of a Ho-doped fiber. This result shows that the fiber is highly promising for high-power single-frequency laser applications.