Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze–thaw (F–T) cycles. Protein denaturation and aggregation were confirmed by the significantly increased surface hydrophobicity, turbidity, and particle size, as well as the significantly decreased solubility and absolute zeta potential, of MPs with increases in fat levels and F–T cycles (p < 0.05). After multiple F–T cycles, the emulsifying activity and emulsion stability indices of all samples were significantly reduced (p < 0.05). The emulsion droplets of MP increased in size, and their distributions were dense and irregular. The results demonstrated that protein denaturation and aggregation due to multiple F–T cycles and fat levels changed the distribution of surface chemical groups and particle sizes of protein, thus affecting the emulsifying properties.

The inhibitory effect of guava leaf polyphenols (GLP) on advanced glycation end products (AGEs) of frozen chicken meatballs (−18 °C) and its possible inhibitory mechanism was investigated. Compared with control samples after freezing for 6 months, acidic value (AV), lipid peroxides, thiobarbituric acid reactive substance (TBARS), A₂₉₄, A₄₂₀, glyoxal (GO), N^ε-carboxymethyl-lysine (CML), pentosidine, and fluorescent AGEs of chicken meatballs with GLP decreased by 11.1%, 22.3%, 19.5%, 4.30%, 8.66%, 8.27%, 4.80%, 20.5%, and 7.68%, respectively; while free sulfhydryl groups the content increased by 4.90%. Meanwhile, there was no significant difference between meatballs with GLP and TP in AV, A₂₉₄, GO, and CML (p > 0.05). Correlation analysis indicated that GO, CML, pentosidine, and fluorescent AGEs positively correlated with AV, TBARS, A₂₉₄, and A₄₂₀, while GO, CML, pentosidine, and fluorescent AGEs negatively correlated with free sulfhydryl groups. These results manifested GLP could inhibit AGEs formation by inhibiting lipid oxidation, protein oxidation, and Maillard reaction. The possible inhibitory mechanism of GLP on the AGEs included scavenging free radicals, capturing dicarbonyl compounds, forming polyphenol–protein compounds, and reducing the formation of glucose. Therefore, the work demonstrated that the addition of plant polyphenols may be a promising method to inhibit AGEs formation in food.

Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles.

The advancement of non-thermal disinfection technologies represents a critical pathway for ensuring food safety, meeting environmental sustainability requirements, and meeting consumer preferences for clean-label products. This study systematically evaluated the combined preservation effect of ultrasonic-assisted slightly acidic electrolyzed water (US+SAEW) on mirror carp fillets during refrigeration. Results demonstrated that US+SAEW exhibited superior antimicrobial efficacy compared to individual US or SAEW, achieving reductions of 0.73, 0.74, and 0.79 log CFU/g in total viable counts (TVC), Aeromonas bacteria, and lactic acid bacteria counts compared to the control, respectively. Furthermore, the combined intervention significantly suppressed microbial proliferation throughout the refrigeration period while simultaneously delaying protein and lipid degradation/oxidation induced by spoilage bacteria, thereby inhibiting the formation of alkaline nitrogenous compounds. Consequently, lower levels of pH, total volatile basic nitrogen (TVB-N), protein carbonyl, and thiobarbituric acid reactive substances (TBARS) were observed in US+SAEW compared to the other treatments. Multimodal characterization through low-field nuclear magnetic resonance (LF-NMR), texture, and color analysis confirmed that US+SAEW effectively preserved quality characteristics, extending the shelf life of mirror carp fillets by four days. This study provides a novel non-thermal preservation strategy that combines microbial safety maintenance with quality retention, offering particular advantages for thermolabile food.

The protective effect of ice glazing with 1.5% chitosan (CH) during the freeze-thaw (F-T) cycles on the quality and myofibrillar protein (MP) structure of fish balls was investigated. The results showed that the F-T cycles led to a significant increase in the amount of frost generation (from 0.34% to 13.57%) and ice crystal diameter (from 15.78 to 37.83 μm) on the surface of frozen fish balls. In addition, the quality of fish ball was significantly decreased and the structure of MP was damaged during F-T cycles (P < 0.05). Ice-glazing with CH decreased the thawing loss, cooking loss, and centrifugal loss of fish balls by 36.10%, 33.18%, and 32.11%, respectively, compared to control group. Moreover, ice-glazing with CH can maintain the MP structure of fish balls during F-T cycles. Compared with the control group, the surface hydrophobicity of CH ice-glazed samples was reduced by 35.78%, the content of free amino acids was increased by 24.86%. It can be concluded that ice glazing with CH is effective to inhibit the deterioration of quality and MP structure of fish balls.

Diarrheal irritable bowel syndrome (IBS-D) is a chronic bowel condition that leads to intestinal dysfunction and is typically accompanied by diarrhea, stomach pain, and abdominal distension. Ribes nigrum L. polyphenols (RNPs), which are natural plant polyphenols, are the subject of this study, which aims to assess their potential in improving IBS-D and to explore the underlying mechanisms through a network pharmacology analysis and 16S rRNA sequencing. Next, mice models of diarrhea-predominant irritable bowel were established, and the mice with IBS-D were treated with RNPs. The effect of RNPs was then evaluated in terms of body weight, abdominal withdrawal reflex (AWR), Bristol score, fecal water percentage, diluted fecal volume, total intestinal transit time, immune index, histopathological observation, and changes in inflammatory factors. Finally, 16S rRNA sequencing and reverse q-RTPCR were utilized to evaluate the components that mediate the impact of RNPs on IBS-D. It was found that when RNP treatment was administered to mice with IBS-D, they decreased the water content in their stools, raised their immunological scores, and decreased the amount of inflammatory substances in their bodies. Moreover, through 16S rRNA sequencing, it was shown that the RNP treatment increased the relative abundances of Bacteroides, Alloprevotella, and Alistipes, which led to the remodeling of gut microbiota. In summary, RNPs significantly improved the conditions of mice with IBS-D by inhibiting the FoxO pathway and enhancing gut microbiota. This study concludes that RNPs could significantly improve the symptoms of mice with IBS-D through these means.