Yu Qiao

Hubei Academy of Agricultural Sciences

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Guangquan Xiong

Hubei Academy of Agricultural Sciences

Anzi Ding

Hubei Academy of Agricultural Sciences

Wenjin Wu

Hubei Academy of Agricultural Sciences

Liu Shi

Ministry of Agriculture and Rural Affairs

Lan Wang

Hubei Academy of Agricultural Sciences

Li Liao

Xinjiang Academy of Animal Science

Lan Wang

Shanghai University of Electric Power

Wenjing Wu

Northwest A&F University

Mozaniel Santana de Oliveira

Museu Paraense Emílio Goeldi

Chao Wang

Hubei University of Technology

Cooperative Institutions

Hubei Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

Hubei University of Technology

Chinese Academy of Sciences

Huazhong Agricultural University

Zhejiang University

University of Chinese Academy of Sciences

Shanghai Jiao Tong University

Jiangnan University

Chinese Academy of Agricultural Sciences

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Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

LWT (2017)

Ying Shao Guangquan Xiong Jiangang Ling Yaqin Hu Liu Shi

Chewiness

Procambarus clarkii

Swamp

10.1016/j.lwt.2017.07.062

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Citations (50)

Effect of the Environment Factors on KGM Molecular Dimension

Applied Mechanics and Materials (2011)

Chao Wang Mei Xu Yu Zhu Yu Qiao Lin Lin Cai

In this paper, the effect of environment factors on KGM molecular dimension was discussed, such as ultrasonic, enzyme, concentration and temperature. The KGM polarity, molecular weight (Mw) and conformation were analyzed by digital polarimeter and LLS. The result indicated that the polarity change influenced by temperature and ultrasonic accorded with linear function equation. Mw of KGM gradually decreased with ultrasonic time and concentration of enzyme increase. The concentration of KGM was lower, the effect was more obviously. The changes of KGM Mw also brought regular change of molecular conformation. All offers the reference to reliabletheoretical foundations on controlling KGM molecular dimension and industrial application in exploiting KGM potential function and activity.

Polarity (international relations)

10.4028/www.scientific.net/amm.52-54.1336

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Study on Shear Rheological Behavior of Konjac Glucomannan

Applied Mechanics and Materials (2011)

Chao Wang Mei Xu Yu Zhu Yu Qiao Ting Liang

Konjac glucomannan (KGM) belongs to pseudoplastic fluid. Remarkable non-linear change tendencies of shear rheological behavior of KGM were detected through analysis of the correlation of viscosity (η)-shear rates and shear stress-shear rates respectively, and its shear rheological curves conformed to the Power Law (τ=ＫDn). The change tendencies of viscosity factor (K) and flow index (n) correlated with concentration and temperature were also obtained, the curves can be fitted by power and quadratic polynomial equation respectively. The acquired non-linear correlation curves of K and n can provide reliable foundation for rational applications of KGM in food industry and its grade estimation.

Shear thinning

Glucomannan

10.4028/www.scientific.net/amm.52-54.1332

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Citations (1)

The study of the intercalation reaction of N-butylamine with copper phenylphosphonate

Journal of Molecular Science (2007)

Yu Qiao

The intercalation reaction of n-butylamin into copper phenylphosphonate was reported by stirring and ultrasonic method.The intercalation compounds are characterized by the XRD,elemental analysis,TG and IR spectra.The interlayer distance of intercalation compounds is larger than that of copper phenylphosphonate.The difference between the two complexes made by two methods is also discussed with the experimental results.

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Determination of synergistic effects of polymethoxylated flavone extracts of Jinchen orange peels (Citrus Sinensis Osberk) with amino acids and organic acids using chemiluminescence

European Food Research and Technology (2009)

Xiaolin Yao Xiaoyun Xu Gang Fan Yu Qiao Cao Shao-qian

Flavones

Nobiletin

Citrus × sinensis

10.1007/s00217-009-1100-6

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Citations (13)

Study on Bioavailability of Calcium Complex Amino Acid on Rat

Hubei nongye kexue (2008)

Yu Qiao

In this paper,with Wister rats as a model,the calcium retention rate and other indicators were calculated to com-pared the bioavailability between the calcium complex amino acid and calcium supplements on market.The results showed that the calcium complex amino acid group calcium retention rate is significantly higher than that of calcium gluconate and calcium carbonate group,but its apparent absorption rate appeared no significant difference.It suggested that the bioavailability of cal-cium complex amino acid was superior to one of the calcium carbonate and almoust the same with a calcium gluconate.

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Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration

Frontiers in Nutrition (2022)

Yuzhao Ling Mingzhu Zhou Yu Qiao Guangquan Xiong Lingyun Wei

This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (

Shewanella

Pantoea

TBARS

10.3389/fnut.2022.880370

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Citations (11)

Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles

Journal of Food Processing and Preservation (2021)

Han Huang Lan Wang Guangquan Xiong Liu Shi Li Xin

The present study investigated the effects of bleeding treatment on myoglobin, color, lipid, and myofibrillar oxidation of Channel catfish fillets during seven freeze-thaw cycles. The oxidation degrees of myoglobin, lipid, and myofibrillar in the samples without bleeding treatment were greater than those in the samples with bleeding treatment during seven freeze-thaw cycles. The L* value of bleeding-treated samples was higher than that of untreated samples, whereas the a* and b* values were lower than those of untreated samples during seven freeze-thaw cycles. Overall, the oxidation of myoglobin exacerbates the oxidation of myofibrillar protein. Moreover, the interaction between the oxidations of myoglobin and the lipid caused changes in the color of Channel catfish fillets. This study reveals the mechanism underlying the complementary oxidation interaction and provides a basis for explaining quality deterioration in fish meat. Our results can be applied for developing strategies to maintain optimal sensory qualities of freshwater fish meat. Novelty Impact Statement Preconditioned aquatic products such as catfish fillets sold by cold chain transportation have a longer shelf life, richer nutritional value, and fresh taste than freshly slaughtered aquatic products, so they are popular among modern consumers. However, insufficient slaughter and bleeding in the preconditioning of aquatic products will cause blood to accumulate in the fish fillets, which will affect the taste and appearance of the product and its shelf life. Therefore, we fully bled the catfish after slaughter and found that the oxidation of lipid, protein, and myoglobin of catfish was delayed, and the color was brighter than that of the no bleeding catfish group. The bleeding treatment after slaughter can be used as an important part of the pretreatment of preconditioned aquatic products to extend the freshness of the conditioned aquatic products.

Lipid Oxidation

Myofibril

Fish products

10.1111/jfpp.15877

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Citations (10)

Inhibitory Mechanism of Cinnamon Essential Oil and Its Active Components Against Fungi

Food bioactive ingredients (2023)

Jian Ju Mozaniel Santana de Oliveira Yu Qiao

Cinnamomum

Cinnamomum zeylanicum

10.1007/978-3-031-33505-1_9

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Citations (1)

Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice

LWT (2022)

Chao Wang Lihui Zhang Yu Qiao Li Liao Defang Shi

The influences of ultra-high pressure (UHP), ultrasound (US) and their combination (UHP-US) assisted vacuum-freeze drying on volatile and taste compounds of strawberry slices were analyzed by GC-MS, HS-GC-IMS, HPLC, E-tongue as well as sensory analysis. Three pretreatments of vacuum-freeze dried strawberry slices could increase the concentrations of characteristic volatile compounds (hexanoates and 2,5-dimethyl-4-methoxy-3(2H)-furanone), especially UHP-US (P < 0.05) sample, the increase of compounds associated with floral, fruity and sweet notes. Meanwhile, these pretreatments would ameliorate the taste of dried strawberry slices, individual sugars (glucose and fructose) increased, while the organic acids (malic acid and citric acid) contents decreased, which was consistent with the result of E-tongue. On the other hand, the taste of US sample was better than other samples, the glucose and fructose content (sweetness) of US sample increased by 19.42%, 23.51%, respectively, whereas the malic acid content (sourness) was decreased for 5.03%. All in all, US pretreatment would help to better improve the critical flavors for vacuum-freeze dried strawberry slices.

Sweetness

Malic acid

Maltodextrin

Dried fruit

Electronic tongue

Fragaria

10.1016/j.lwt.2022.113232

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Citations (31)