Search Results (680)

Crisp meat, a traditional Chinese food, is widely consumed due to its convenience and long frozen shelf life. However, conventional preparation methods lead to excessive oil absorption during frying and ice crystal formation during freezing, causing coating softening and reduced crispiness after reheating. This study aimed to enhance the quality of crisp meat before and after freezing by incorporating modified starches into the batter. Four types—oxidized starch, hydroxypropyl distarch phosphate, starch acetate, and acetylated distarch phosphate—were tested at replacement levels of 10–40% for natural potato starch (NS). Results showed that all modified starches improved batter rheology by 20%, increased viscosity and stability during frying, and delayed retrogradation during freezing compared to NS. Among them, 20% acetylated starch has a better effect on improving the quality of frozen small crisp meat for enhancing water-holding capacity, increasing immobilized water content, reducing oil uptake by 12–18%, and improving product texture. Specifically, they helped maintain a crispier coating after reheating, addressing a key drawback of traditional crisp meat. In conclusion, modified starches significantly improved frying performance and minimized quality loss during freezing compared to NS. This study provides practical insights for the food industry in optimizing batter formulations for better-quality crisp meat products. Full article

To systematically elucidate the chronological patterns of embryonic development and morphological changes in the larval and juvenile stages of Silurus glanis, and provide fundamental biological insights into this species, in this study, fertilized eggs were obtained through artificial spawning induction technology. After removing adhesiveness from fertilized eggs using trypsin, a detailed developmental study was conducted. The study systematically analyzed the chronological sequence of embryonic development and the morphological change patterns of larval and juvenile fish. The results showed the following: The fertilized eggs of S. glanis are yellow, spherical, and sticky, and the stickiness allows eggs to attach to spawning substrates, enhancing hatching success. The egg diameter after water absorption was (2.88 ± 0.13) mm. The embryonic development took 47 h and 55 min, with a total accumulated temperature of 1245.56 h degrees Celsius, the developmental process includes seven stages and twenty-six periods, namely the zygophase stage, cleavage stage, blastula stage, gastrula stage, neurula stage, organogenesis stage, and hatching stage. At a temperature of (26.0 ± 0.9) °C, the hatched individuals went through the pre-yolk sac larval stage, late larval stage, juvenile fry stage, and juvenile stage. In the pre-yolk sac larval stage, otoliths appeared in the bilateral otic vesicles, a pair of barbel primordia emerged under the mandible, a short and thin straight intestine formed in the abdominal cavity, and the oral fissure first appeared. In the late larval stage, the fin rays were initially formed, the intestine became thicker and longer, the oral fissure, anus, and cloaca were formed, and the larvae could float and start feeding on exogenous food. In the juvenile fry stage, the differentiation of various organs was basically complete, the nostrils became larger, and both the anal fin and caudal fin had dark black markings. In the juvenile stage, the maxillary barbels elongated, the mucus layer thickened on the body and back, the abdomen is light white, and it had the external morphological characteristics of an adult fish. By measuring and calculating the total length, body length, body height, and head length of S. glanis larvae and juveniles (0–40 days), the results showed that the growth characteristics conformed to the following fish growth formula: TL = 0.0141x² + 0.8096x + 8.2421 (R² = 0.9916), where x denotes days after hatching. This study has preliminarily mastered the chronological patterns of the embryonic development, growth, and formation of the morphological characteristics in larval and juvenile S. glanis, providing scientific data and laying a theoretical foundation for the division of early developmental stages, reproduction, hatching, and fry cultivation. Full article

Frying native potato chips produces snacks that are widely accepted, although they are associated with high fat content and the formation of potentially undesirable compounds. This study evaluated the effect of pretreatment with ultrasound at 28 and 40 kHz on the physicochemical, structural, and sensory properties of chips made from the Sempal and Agustina varieties. The chips were immersed in water and treated with ultrasound for 10 min before frying at 175 °C. Parameters such as moisture, fat content, water activity, color, reducing sugars, FTIR spectroscopy, SEM microscopy, and sensory acceptance by consumers were analyzed. Treatment with 40 kHz significantly reduced fat content (up to 22.07%), improved crispness, and promoted a more porous microstructure. A lower concentration of reducing sugars, greater brightness, and less darkening were also observed. Sensory evaluation showed that chips treated with 40 kHz were the most preferred and best rated in terms of texture and flavor. Finally, it was demonstrated that pretreatment with ultrasound at 40 kHz improved the technological and sensory quality of native potato chips, which would promote the value of these resources in healthy products. Full article

Currently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from Oxalis tuberosa in a low-fat snack processed by hot air frying. First, native starch (NS) was treated with liquid nitrogen (LNS) and liquid nitrogen/microwaves (LNMS), and the amylose/amylopectin content and functional properties were determined. The snacks were formulated with NS or modified starches, amaranth flour, quinoa flour, corn, onion powder, salt, and water; the ingredients were mixed and placed in an electric pasta maker and cooked by hot air frying. The hardness, hedonic test, colorimetric parameters, acrylamide, proximal composition, and fatty acid profile were analyzed. All starches showed similar values of amylose and amylopectin content. LNMS starch had the lowest water solubility index as compared to NS and LNS. The snacks with the starch modified with liquid nitrogen showed the highest values of hardness as well as the highest score for the texture from a hedonic test. The snacks with modified starches showed a lower browning index than the snack formulated with NS. Acrylamide was not detected in any snacks. The lipid value of the snacks with modified starch was 1.9–2.70 g/100 g of sample, providing ω-9, ω-6, and ω-3 fatty acids. All snacks contained 7.7 g of protein/100 g of sample. These low-fat and plant-based snacks are a healthy option made by environmentally friendly technologies. Full article

Soft gels, such as hydrogels, organogels, aerogels, and bigels, represent versatile materials that are increasingly utilized within food systems to modify texture, regulate nutrient delivery, serve as fat substitutes, and enhance product shelf life. Their structural diversity and tunable properties enable targeted solutions for healthier, more sustainable, and consumer-centric products. This review provides a critical overview of recent advances in soft gel science, emphasizing industrial feasibility, regulatory compliance, and strategies to overcome commercialization barriers such as cost, scalability, and consumer acceptance. For each gel type, we compare functional performance with conventional structuring and encapsulation systems, highlighting cases where soft gels offer superior stability, bioactive protection, or caloric reduction. We also examine emerging applications, including gel-based frying media, 3D printing, and nano-enabled formulations, alongside potential risks related to long-term exposure and bioaccumulation. Regulatory frameworks across major jurisdictions are summarized, and sustainability considerations, from sourcing to life cycle impact, are discussed. By integrating technological innovation with safety, regulatory, and market perspectives, this review identifies key research priorities and practical pathways for translating soft gel technologies from laboratory concepts into commercially viable, health-driven food solutions. Full article

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article

Background: Colorectal cancer (CRC) is one of the most prevalent malignancies worldwide, particularly affecting the elderly. Tertiary prevention—focused on nutrition and lifestyle—may play an important role in improving treatment outcomes and quality of life. This exploratory study aimed to describe dietary and lifestyle behaviors among CRC patients, considering age, body mass index (BMI), and educational background as potential differentiating factors. Methods: A cross-sectional study was conducted among 202 CRC patients using a validated paper-based questionnaire. Sociodemographic data and health behaviors were analyzed using chi-square tests. Results: Age-related differences revealed that middle-aged patients consumed vegetables and legumes more frequently but also reported higher fast-food intake. Elderly individuals more often abstained from alcohol and tobacco. Overweight and obese participants were more likely to consume meat and sweets regularly and preferred frying over other cooking methods. Higher education was associated with lower rates of smoking and alcohol use. Conclusions: The findings suggest that dietary and lifestyle profiles among CRC patients may vary by age, BMI, and education. While causal relationships cannot be established, the results may help generate hypotheses for future research and support the development of individualized tertiary prevention strategies. Full article

This study evaluates the effectiveness of various rejuvenating oils, including soybean oil (N-oil), waste frying oil (F-oil), byproduct oil (W-oil), and aromatic hydrocarbon oil (A-oil), in restoring aged asphalt coatings by reducing asphaltene flocculation and improving colloidal stability. The rejuvenators were incorporated into aged asphalt binder via direct mixing at controlled dosages. Their effects were assessed using microscopy, droplet diffusion analysis, rheological testing (DSR and BBR), and molecular dynamics simulations. The aim is to compare the compatibility, solubility behavior, and rejuvenation potential of plant-based and mineral-based oils. The results indicate that N-oil and F-oil promote asphaltene aggregation, which supports structural rebuilding. In contrast, A-oil and W-oil act as solvents that disperse asphaltenes. Among the tested oils, N-oil exhibited the best overall performance in enhancing flowability, low-temperature flexibility, and chemical compatibility. This study presents a novel method to evaluate rejuvenator effectiveness by quantifying colloidal stability through grayscale analysis of droplet diffusion patterns. This integrated approach offers both mechanistic insights and practical guidance for selecting bio-based rejuvenators in asphalt recycling. Full article

Selenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand knowledge on Se content in seafood prepared using traditional Thai cooking methods. Twenty seafood species were selected and prepared by boiling, frying, and grilling. Inductively Coupled Plasma–Triple Quadrupole–Mass Spectrometry (ICP-MS/MS) was used to analyze total Se contents in selected seafood species. Results revealed significant variation in Se content across species and cooking methods. The Indo-Pacific horseshoe crab showed the highest Se concentration, with fried samples reaching 193.9 μg/100 g. Se concentrations were in the range of 8.6–155.5 μg/100 g (fresh), 14.3–106.6 μg/100 g (boiled), 17.3–193.9 μg/100 g (fried), and 7.3–160.1 μg/100 g (grilled). Results found significant effects of species and cooking method on Se content (p < 0.05). Fried seafood exhibited the highest estimated marginal mean Se concentration (a 78.8 μg/100 g edible portion), significantly higher than other methods. True retention (%TR) of Se ranged from 40.4% to 100%, depending on species and method. Bigfin reef squid, wedge shell, and silver pomfret showed the highest %TR (100%), while splendid squid exhibited the lowest (52.5%). Significant interaction effects on %TR were also observed (p < 0.05). Fried seafood had the highest mean %TR (88.8%), followed by grilled (82.1%) and boiled (79.7%). These findings highlight the effects of both species and cooking method on Se retention, emphasizing the nutritional value of selected seafood in preserving bioavailable Se after cooking. Full article

Tilapia possess the ability to biosynthesize long-chain polyunsaturated fatty acids (LC-PUFA); however, variations in this capacity across different growth stages and between sexes remain poorly understood. This study evaluated the LC-PUFA biosynthetic capacity in male and female tilapia fed two distinct diets—perilla oil (rich in α-linolenic acid, ALA) and peanut oil (rich in linoleic acid, LA)—over 24 weeks, spanning four growth stages (I-IV, from fry to adult). The results revealed that during stages I to III, both diets produced similar final body weights. However, in stage IV, male tilapia fed the peanut oil diet exhibited significantly higher body weight compared to those fed perilla oil, whereas females showed no significant differences between diets. Throughout stages III and IV, males were consistently heavier than females. LC-PUFA levels in the liver and intestine varied across growth stages, with the lowest levels at stage II and the highest at stage III. Notably, male tilapia exhibited higher expression levels of fads2 and elovl5 compared to the females across stages II to IV. The hepatic and intestinal mRNA levels increased by up to 6.40-fold and 3.85-fold, respectively, indicating a greater LC-PUFA biosynthetic capacity in males. This study provides valuable insights into the biosynthesis of LC-PUFA in tilapia, highlighting the influence of growth stage, sex and dietary fatty acid composition on this process, and laying a foundation for further evaluating the functional significance of dietary lipid sources in aquaculture. Full article

Fish production faces various challenges throughout its cycle, from rearing to consumption. Organic acids have emerged as an effective fish feed and meat treatment solution. They promote health and well-being, control pathogens, improve digestion, and contribute to food preservation. This study was therefore carried out to evaluate the evolution of publications on the use of organic acids in aquaculture over time, identifying the leading journals, authors, countries, and relevant organizations associated with the publications and determining the keywords most used in publications and research trends on this type of accommodation using bibliometric analysis. For this analysis, the Web of Science (WoS) and Scopus databases were used, with the keywords and Boolean operators “organic acid*” AND (“pathogens” OR “microorganism*” OR “bacteria” OR “fungi”) AND (“fish” OR “fry” OR “pisciculture”). Ninety-six articles were found in 44 journals, with the participation of 426 authors and 188 institutions, from 1995 to 2024. The most crucial publication source with the highest impact factor was the journal Aquaculture, with 14 articles, 2 of which were written by the most relevant author, Koh C., who received the highest number of citations and had the highest impact factor among the 426 authors. China had the most scientific production, with 26 publications on organic acids in aquaculture. However, Malaysia was the country that published the most cited documents, a total of 386. The most relevant affiliation was the University of Sains Malaysia, which participated in the publication of eight articles. The 10 most frequent keywords were fish, organic acids, citric acid, article, bacteria, growth, microorganisms, Oncorhynchus mykiss, animals, and digestibility. The results indicate increased publications on the benefits of using organic acids in aquaculture, highlighting their effectiveness as antibacterial agents and promoters of zootechnical development. However, gaps still require more in-depth research into the ideal dosages, mechanisms of action, and long-term impacts of these compounds. Full article

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

Substrate is an important component of a fish’s habitat environment. Fish preferences for substrate influence their growth and development, feeding, hiding, schooling, and reproduction. To explore the habitat preference of Brachymystax tsinlingensis, this study was conducted on the preferences of B. pre-smolts, post-smolts, and juveniles for three substrate colors, white, blue, and black, and four substrate types, sand (<0.5 cm in diameter), small gravel (1–2 cm in diameter), medium gravel (5–7 cm in diameter), and large gravel (12–16 cm in diameter), which were investigated in light (10–60 lx) and dark (no light) environments. The results showed that the individual populations of B. tsinlingensis in three periods of time had a clear preference for substrate color, preferring black substrate and staying away from blue substrate under both light and dark environmental conditions; B. tsinlingensis pre-smolts and post-smolts preferred sandy substrate, and juveniles preferred medium gravel substrate. The choice of substrate color and substrate type by B. tsinlingensis is a manifestation of the living environment characteristics of this species, which is conducive to their hiding, better avoidance of enemies, and improvement of their survival rate. Based on the research results and the early biological characteristics of B. tsinlingensis, it is recommended to use black or dark substrate during the cultivation of B. tsinlingensis fry. During the larval fish stage, a sandy substrate environment should be provided. During the juvenile fish stage, a medium-gravel environment should be provided. Full article

The objective of this work was to evaluate the effects of three commercial diets for ornamental fish (BIOMAA Spiruflake^® (T1), Tetra TetraMin Tropical Flakes^® (T2), LOMAS tropical fish flakes^® (T3)) compared to a balanced feed for trout (Silver Cup TM (T4)) on the growth, survival, digestive enzyme activity, and intestinal and liver morphology of guppy (Poecilia reticulata) fry after 31 days of feeding. The highest growth was in T2 (0.101 ± 0.004 g) and T4 (0.084 ± 0.008 g) (p < 0.05). Fish fed with T1, T2, and T4 presented the greatest total length. T4 (98 ± 2.828%) and T1 (96 ± 5.656%) had the highest survival. Fish fed with T2 and T4 showed the best growth index values (AWG, SGR, FCR). T4 showed greater alkaline protease, trypsin, and chymotrypsin activity and better in vitro digestibility. The fish fed the T4 diet had the lowest intestinal fold height and the smallest hepatocyte diameter. A cheaper aquaculture diet (T4) significantly improved guppy juvenile nutrition compared to ornamental feeds. Further research should focus on developing species-specific ornamental diets for enhanced fish welfare. Full article

Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets. Full article