Salt diffusion and distribution in meat studied by 23Na nuclear magnetic resonance imaging and relaxometry

This study introduces the use of combined 23Na magnetic resonance imaging (MRI) and 23Na NMR relaxometry for the study of meat curing. The diffusion of sodium ions into the meat was measured using 23Na MRI on a 1 kg meat sample brined in 10% w/w NaCl for 3-100 h. Calculations revealed a diffusion coefficient of 1 x 10(-5) cm2/s after 3 h of curing and subsequently decreasing to 8 x 10(-6) cm2/s at longer curing times, suggesting that changes occur in the microscopic structure of the meat during curing. The microscopic mobility and distribution of sodium was measured using 23Na relaxometry. Two sodium populations were observed, and with increasing length of curing time the relaxation times of these changed, reflecting a salt-induced swelling and increase in myofibrillar pore sizes. Accordingly, the present study demonstrated that pore size and thereby salt-induced swelling in meat can be assessed using 23Na relaxometry.     

Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study

Fourier transform infrared (FT-IR) microspectroscopy and low-field (LF) proton NMR transverse relaxation measurements were used to study the changes in protein secondary structure and water distribution as a consequence of aging (1 day and 14 days) followed by salting (3%, 6%, and 9% NaCl) and cooking (65 degrees C). An enhanced water uptake and increased proton NMR relaxation times after salting were observed in aged meat (14 days) compared with nonaged meat (1 day). FT-IR bands revealed that salting induced an increase in native beta-sheet structure while aging triggered an increase in native alpha-helical structure before cooking, which could explain the effects of aging and salting on water distribution and water uptake. Moreover, the decrease in T2 relaxation times and loss of water upon cooking were attributed to an increase in aggregated beta-sheet structures and a simultaneous decrease in native protein structures. Finally, aging increased the cooking loss and subsequently decreased the final yield, which corresponded to a further decrease in T2 relaxation times in aged meat upon cooking. However, salting weakened the effect of aging on the final yield, which is consistent with the increased T2 relaxation times upon salting for aged meat after cooking and the weaker effect of aging on protein secondary structural changes for samples treated with high salt concentration. The present study reveals that changes in water distribution during aging, salting, and cooking are not only due to the accepted causal connection, i.e., proteolytic degradation of myofibrillar structures, change in electrostatic repulsion, and dissolution and denaturation of proteins, but also dynamic changes in specific protein secondary structures.     

Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential

Pork longissimus muscle samples were subjected to the following three marination conditions: (A) oxidation (40 min) in hydroxyl radical-generating solutions (HRGS; 10 μM FeCl(3)/100 μM ascorbate with 5 or 20 mM H(2)O(2), pH 6.2) containing 0.1 M NaCl and then marination (40 min) in 0.6 M NaCl with 15 mM pyrophosphate (PP); (B) simultaneous oxidation/marination (40 min) in HRGS containing 0.6 M NaCl and 15 mM PP; or (C) the same as condition B except that PP was omitted. Protein oxidation, measured by the carbonyl and tryptophan fluorescence changes, enhanced hydration but increased cooking loss of meat. Light microscopy revealed a dense muscle structure characterized by swollen fibers and reduced intercellular spacing in intermediately oxidized muscle samples marinated with 0.6 M NaCl and 15 mM PP. However, oxidized fibers were more susceptible to transverse shrinkage upon cooking than nonoxidized fibers, which was supported by the dynamic ultrastructural changes in myofibrils observed using phase contrast microscopy. These findings provide a further understanding of the complex impact of oxidation on meat hydration and water-binding.     

Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content?

This study investigated the replacement of tumbling (intermittent vacuum tumbling for 6 h) with pressure treatment (7 MPa for 4 s) in the production of a cured ham product with the aim of elucidating if the pressure treatment could reduce the amount of salt added to obtain a satisfactory product. Confocal laser scanning microscopy (CLSM) revealed a pressure-induced loosening of the meat structure, and proton nuclear magnetic resonance (NMR) relaxometry revealed that this structural modification of the meat had an impact on water properties and water distribution in both cooked and cooked/fried products. Three salt levels (0.6, 1.1, and 1.7% w/w) were investigated, and sensory profiling revealed that the pressured-cooked meat obtained a significantly higher juiciness score at low and medium salt levels. In addition, sensory profiling assessments revealed that at the lowest salt concentration the pressured product was perceived to be saltier compared with the tumbled product; however, the difference was not significant and was absent upon frying. In contrast, in sensory time intensity analysis the maximum intensity and the total salt taste were significantly higher in the pressured samples at the low and medium salt levels in the cooked samples. In conclusion, the present study showed strong evidence that the structure and biophysical characteristics of cured ham is altered by pressurization and suggested that pressurization may reduce the critical amount of salt required in a ham product.     

Na_2SO_4和NaHCO_3对生菜生长的影响

研究了营养液中不同浓度Na2 SO4 和NaHCO3处理对生菜生长的影响。结果表明 ,随着两种盐浓度增加 ,生菜叶面积和地上部干重逐渐减小 ;NaHCO3处理对地上部生长的抑制更显著。Na2 SO4 处理植株吸水量降低 ,表明存在渗透逆境 ;NaHCO3处理植株吸水量不受影响 ,但营养液pH值增加迅速。生菜品种L 2比P对盐胁处理更敏感。     

Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study

The objective of this study was to investigate the influence of heating rate on myowater dynamics and protein secondary structures in three pork qualities by proton NMR T2 relaxation and Fourier transform infrared (FT-IR) microspectroscopy measurements. Two oven temperatures at 100 degrees C and 200 degrees C corresponding to slow and fast heating rates were applied on three pork qualities (DFD, PSE, and normal) to an internal center temperature of 65 degrees C. The fast heating induced a higher cooking loss, particularly for PSE meat. The water proton T21 distribution representing water entrapped within the myofibrillar network was influenced by heating rate and meat quality. Fast heating broadened the T21 distribution and decreased the relaxation times of the T21 peak position for three meat qualities. The changes in T21 relaxation times in meat can be interpreted in terms of chemical and diffusive exchange. FT-IR showed that fast heating caused a higher gain of random structures and aggregated beta-sheets at the expense of native alpha-helixes, and these changes dominate the fast-heating-induced broadening of T21 distribution and reduction in T21 times. Furthermore, of the three meat qualities, PSE meat had the broadest T21 distribution and the lowest T21 times for both heating rates, reflecting that the protein aggregation of PSE caused by heating is more extensive than those of DFD and normal, which is consistent with the IR data. The present study demonstrated that the changes in T2 relaxation times of water protons affected by heating rate and raw meat quality are well related to the protein secondary structural changes as probed by FT-IR microspectroscopy.     

水稻CAT与逆境应答关系及酶活性分析

通过氧化氢酶（catalase,CAT）是一种四聚体血红素酶,主要存在于过氧化物酶体与乙醛酸循环体及相关细胞区域内。水稻中含有CAT1、CAT2和CAT3三种主要同工酶。它们在各组织不同的发育阶段,发挥着重要作用。在本研究解析了水稻过氧化氢酶同工酶基因在NaCl、NaHCO3、Na2CO3、PEG6000、H2O2、低温等逆境处理下mRNA表达特性。结果表明在不同的逆境下过氧化氢酶同工酶在表达上存在差异性。同时利用蛋白表达系统,对水稻过氧化氢酶CAT1和CAT3蛋白进行了纯化实验,对纯化的蛋白的酶活性分析的结果表明,CAT1和CAT3的酶活性没有十分显著的差别。     

Water properties in cream cheeses with variations in pH, fat, and salt content and correlation to microbial survival

Water mobility and distribution in cream cheeses with variations in fat (4, 15, and 26%), added salt (0, 0.625, and 1.25%), and pH (4.2, 4.7, and 5.2) were studied using (1)H NMR relaxometry. The cheese samples were inoculated with a mixture of Listeria innocua, Escherichia coli O157 and Staphylococcus aureus, and partial least-squares regression revealed that (1)H T(2) relaxation decay data were able to explain a large part of the variation in the survival of E. coli O157 (64-83%). However, the predictions of L. innocua and S. aureus survival were strongly dependent on the fat/water content of the samples. Consequently, the present results indicate that NMR relaxometry is a promising technique for predicting the survival of these bacteria; however, the characteristics of the sample matrix are substantial.     

菊粉对低脂乳化肠质构及风味品质的影响

为探究菊粉对低脂乳化肠质构及风味品质的影响,本研究以猪后腿肉为原料制作低脂乳化肠,并在肠中添加不同量浓度(0%、1%、2%、3%、4%和5%)的菊粉,以高脂组为对照,研究其对乳化肠基本营养成分、色泽、蒸煮损失、质构特性、微观结构、风味及感官品质的影响。结果表明,随着低脂乳化肠中菊粉添加量的增加,乳化肠水分和蛋白质含量均先增加后显著下降;加入适量菊粉可以降低低脂乳化肠的蒸煮损失;菊粉的加入增加了乳化肠的硬度和咀嚼性,提高了凝聚力。扫描电镜结果表明,菊粉添加量为4%时乳化肠的微观结构孔洞最小且致密;风味及感官评价结果表明,菊粉添加量为5%时醛类和醇类等风味成分含量达到最高,菊粉添加量达到3%及以上时与对照组相比感官评价总分无显著差异。综上,低脂乳化肠中加入菊粉有利于降低低脂乳化肠的蒸煮损失,改善低脂乳化肠的质构特性及风味和感官品质。本研究结果可为低脂肉制品的生产提供一定的理论依据。     

Dissolution and Fractionation of Calcium—Bound and Iron—and Aluminum—Bound Humus in Soils

This paper deals with the development of a sequential extraction method to separate the Ca-bound and Fe-and Al-bound humus from soils.First,comparative analyses were carried out on dissolution of synthetic organo-mineral complexes by different extractants,i.e.0.1M Na4P2O7,0.1M NaOH 0.1M Na4P2O7 mixture,0.1M NaOH,0.5M (NaPO3)6 and 0.5M neutral Na2SO4.Among the five extractants,0.1M NaOH 0.1M Na4P2O7 mixture was the most efficient in extracting humus from various complexes.0.5M Na2SO4 had a better specificity to Ca than 0.5M (NaPO3)6,by only extracting Ca-bound humus without destorying Fe-and Al-bound organo-mineral complexes.Then sequential extractions first with 0.5M Na2SO4 and then with 0.1M NaOH 0.1M Na4P2O7 mixture were applied to a series of soil samples with different degrees of base saturation.The cations were dominated by Ca in the 0.5M Na2SO4 extract and by Al in the 0.1M NaOH 0.1M Na4P2O7 mixture.The sequential extraction method can efficiently separate or isolate Ca-bound and Fe-and Al-bound humus from each other.     

化学和黏土矿物钝化剂对牛粪秸秆堆肥磷形态转化的影响

盲目施用粪肥导致农田土壤磷素(P)积累和产生的面源污染等环境风险已引起人们的重视。该文通过在牛粪秸秆堆肥过程中,添加质量分数2.5%的化学物质或黏土矿物2类磷素钝化剂,研究其对磷素形态转化的影响。结果显示,和对照相比,添加氧化钙、氧化镁、硫酸亚铁和明矾可明显降低堆肥产品中磷素的活性,水溶性磷(water extract phosphorus,WEP)占总磷(totalphosphorus,TP)百分比分别为:38.0%、60.2%、58.8%、28.9%;添加蛭石和沸石使堆肥产品中WEP占TP百分比分别下降11.7%、17.3%。第35天堆肥样品的Hedley磷分组结果显示,添加氧化钙和氧化镁主要促进了H_2O-Pi向更稳定态的NaHCO_3-Pi、HCl-P(Pi和Po)、残余态-P转化;添加硫酸亚铁和明矾主要促进了H_2O-Pi向更稳定态的NaOH-P(Pi和Po)、残余态-P转化。添加黏土矿物钝化剂均略微促进了不稳定态磷H_2O-Pi和NaHCO_3-Pi向稳定态磷HCl-Pi转化。堆肥结束时添加MgO明显提高了堆体的pH值,其他处理均对pH值影响较小。综合来看硫酸亚铁、明矾、沸石和蛭石依次为较好的磷素钝化材料。     

Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase

Myofibrillar protein from pork Longissimus muscle was oxidatively stressed for 2 and 24 h at 4 °C with mixed 10 μM FeCl(3)/100 μM ascorbic acid/1, 5, or 10 mM H(2)O(2) (which produces hydroxyl radicals) and then treated with microbial transglutaminase (MTG) (E:S = 1:20) for 2 h at 4 °C. Oxidation induced significant protein structural changes (P < 0.05) as evidenced by suppressed K-ATPase activity, elevated Ca-ATPase activity, increased carbonyl and disulfide contents, and reduced conformational stability, all in a H(2)O(2) dose-dependent manner. The structural alterations, notably with mild oxidation, led to stronger MTG catalysis. More substantial amine reductions (19.8-27.6%) at 1 mM H(2)O(2) occurred as compared to 11.6% in nonoxidized samples (P < 0.05) after MTG treatment. This coincided with more pronounced losses of myosin in oxidized samples (up to 33.2%) as compared to 21.1% in nonoxidized (P < 0.05), which was attributed to glutamine-lysine cross-linking as suggested by sodium dodecyl sulfate-polyacrylamide gel electrophoresis.     

长期施磷对土壤磷素吸附演变的影响

Knowledge of phosphorus （P） behavior in long-term fertilized soils is essential for programming fertilization practices and for sustaining environmental quality. The long-term （1984-1997） effects of various fertilization treatments on P changes and sorption isotherms as well as the relationship of soil properties to P sorption and P forms were evaluated in an Ustic Isohumisol, a calcareous soil, on the Loess Plateau, China. Compared to 1984, after 13 years of crop production, total soil P in the no-P treatments （control and N treatment） decreased by 5%-7%, but in the phosphorus fertilizer alone （P）, nitrogen and phosphorus fertilizers in combination （NP）, manure alone （M）, and nitrogen and phosphorus fertilizers and manure in combination （NPM） treatments, it increased by 22%, 19%, 28%, and 58%, respectively. Residual fertilizer P was found mainly in NH4Ac-soluble P （Cas-P）, followed by NaHCO3-soluble P （NaHCO3-P）, and NH4F-soluble P （Al-P）. Phosphorus sorption in the soils with different fertilization practices fit the Langmuir equations. Phosphorus sorption capacity in the no-P treatments increased, whereas it decreased in the P-included treatments （P, NP, and NPM treatments）. Phosphorus sorption maximum （Qm） was significantly and negatively correlated to inorganic P including NaHCO3-P, Cas-P, NaOH-Na2CO3-soluble P （Fe-P）, and Al-P （P ≤ 0.01）. Moreover, long-term fertilization increased soil organic carbon in the NP, M, and NPM treatments and decreased pH in the NP and NPM treatments. Thus, the ability of the soil to release sorbed P to the environment increased under long-term P fertilization.     

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study

Low-field NMR T(2) and Fourier transform infrared (FT-IR) measurements were performed on meat samples of two qualities (normal and high ultimate pH) during cooking from 28 degrees C to 81 degrees C. Pronounced changes in both T(2) relaxation data and FT-IR spectroscopic data were observed during cooking, revealing severe changes in the water properties and structural organization of proteins. The FT-IR data revealed major changes in bands in the amide I region (1700-1600 cm(-)(1)), and a tentative assignment of these is discussed. Distributed NMR T(2) relaxation data and FT-IR spectra were compared by partial least-squares regression. This revealed a correlation between the FT-IR peaks reflecting beta-sheet and alpha-helix structures and the NMR relaxation populations reflecting hydration water (T(2B) approximately 0-10 ms), myofibrillar water (T(21) approximately 35-50 ms), and also expelled "bulk" water (T(2) relaxation times >1000 ms). Accordingly, the present study demonstrates that definite structural changes in proteins during cooking of meat are associated with simultaneous alterations in the chemical-physical properties of the water within the meat.     

Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy

FT-IR microspectroscopy and light microscopy were used to investigate pork muscle musculus semitendinosus samples, taken from three animals, that were subjected to brine salting at different concentrations (0.9, 3, 6, and 9% NaCl). Differences in spectral characteristics and in microstructure were observed in meat from animals differing in initial pH and varying salt concentrations. The FT-IR data displayed changes in the amide I region from 1700 to 1600 cm(-1). This spectral range was analyzed by principal component analysis (PCA) and partial least-squares regression (PLSR). These methods revealed correlations between the spectral data and the different animals, salt content, moisture content, pH value, and myofiber diameter. A shrinking share of alpha-helical components was related to an increase in salt concentration in the muscle. At the same time, a greater share in nonhydrogenated C=O groups (1668 cm(-1)) was related to an increase in salt concentration in the meat. The share of aggregated beta-strands differed with respect to the different animals but was not influenced by salt concentration. The meat at higher pHs (>6) had less aggregated beta-strands than that at lower pHs (5.6-5.7). It could be demonstrated that simultaneous with changes in microstructure, pH value, salt, and moisture content were alterations in the protein amide I region as measured by FT-IR microspectroscopy, revealing a relationship between these biophysical and chemical parameters and secondary protein structure attributes.     

NaCl和NaHCO3胁迫下马蔺生长与光合特性的反应

采用室内水培实验,以马蔺(Iris lactea Pall.var.chinensis(Fisch.)Koidz.)为研究对象,探讨盐(NaCl)、碱(NaHCO3)胁迫对植株生长、水分状况、质膜透性、叶片叶绿素含量和光合特性的影响,初步比较盐碱胁迫效应的差异。结果表明,在相同Na+浓度下,NaHCO3胁迫组对马蔺生长的抑制、细胞质膜透性的破坏以及叶绿素含量的减少程度均明显大于NaCl胁迫组,这可能是因为碱性盐胁迫下特有的高盐和高pH的共同作用。同时,盐碱胁迫对茎叶生长的抑制作用大于根系,对鲜重的影响大于干重。随着胁迫浓度的增加和胁迫时间的延长,马蔺叶片叶绿素含量显著降低。同时,叶片的电解质外渗率与植株含水量呈显著负相关。碱性盐胁迫下马蔺光合速率下降主要受非气孔限制,而中性盐胁迫下既有气孔限制,又有非气孔限制。     

辐照处理提高猪肉火腿肠保鲜效果

辐照是一种非常有效的食品杀菌保鲜技术,近年来在即食肉制品保鲜方面的应用逐渐引起了人们的关注。为了探讨γ辐照技术对猪肉火腿肠的杀菌保鲜效果,试验采用1、3、5、7、9 k Gy 5个剂量分别对火腿肠进行辐照处理,辐照结束后样品在4℃条件下冷藏,然后跟踪测定其在冷藏过程中脂肪和蛋白质氧化、颜色、p H值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)以及菌落总数的变化,分析不同剂量辐照处理对火腿肠保鲜效果的影响。结果表明,辐照可以显著降低火腿肠脂肪和蛋白质的氧化稳定性,促进其在储藏过程中的氧化。1 k Gy剂量辐照对火腿肠的色泽影响不显著;3~9 k Gy剂量辐照,可以使样品的红度值(a*值)显著降低、亮度值(L*值)显著升高(P0.05),而在冷藏过程中a*值与L*值均随储藏时间的延长而降低,且高剂量辐照组要比低剂量组降低更快一些。火腿肠p H值受辐照影响不显著(P0.05),且在冷藏过程中所有处理组火腿肠的p H值变化也不显著,均在6.0~6.5范围内。5 k Gy剂量辐照即可对猪肉火腿肠中的微生物起到有效抑制作用。     

固态13C和15N核磁共振法研究15N标记土壤的腐殖质组分

Five humic fractions were obtained from a uniformly ^15N-labelled soil by extraction with 0.1 mol L^-1 Na4P2O7,0.1mol L^-1 NaOH ,and HF/HCl-0.1 mol L^-1 NaOH,consecutively,and analyzed by ^13C and ^15N CPMAS NMR (cross polarization and magic angle spinning nuclear magnetic resonace).Compared with those of native soils humic fractions studied as a whole contained more alkyls ,methoxyls and O-alkyls,being 27%-36%,17%-21%and 36%-40%,respectively,but fewer aromatics and carboxyls(bein 14%-20% and 13%-90%,respectively),Among those humic fractions ,the humic acid(HA)and fulvic acid(FA) extracted by 0.1 mol L^-1 Na4P2O7 contained slightly more carboxyls than corresponding humic fractions extracted by 0.1 mol L^-1 NaOH ,and the HA extacted by 0.1 mol L^-1 NaOH after treatment with HF/HCl contained the least aromatics and carboxyls.The distribution of nitrogen functional groups of soil humic fractions studied was quite similar to each other and also quite similar to that of humic fraction from native soils.More than 75% of total N in each fraction was in amide from,with 9%-13% present as aromatic and /or aliphatic amines and the remainder as heerocyclic N.     

蜉金龟堆肥施入后土壤腐殖质表征及特性研究

采用元素组成、红外光谱及差热分析对土壤施用蜉金龟堆肥后腐殖质结构特征的变化进行表征。元素分析结果表明,与对照处理相比,土壤施用蜉金龟堆肥后焦磷酸钠浸提胡敏酸(NaHA)、氢氧化钠浸提胡敏酸(PAHA)、焦磷酸钠浸提富里酸(NaFA)及氢氧化钠浸提富里酸(PAFA)的碳含量增加,H/C减小,表明施肥后土壤腐植酸(胡敏酸和富里酸)的芳香性增加。差热分析结果表明,与NaHA相比,对照处理和施蜉金龟堆肥PAHA的高温放热峰消失,说明PAHA的热稳定性低于NaHA;而NaFA在两种处理中的中温反应热也均高于PAFA,进一步说明了氢氧化钠浸提腐植酸的热稳定性高于焦磷酸钠浸提的腐植酸。红外光谱结果表明,两种提取剂提取的土壤腐植酸均含有大量的芳香化合物和碳水化合物。综上,两种提取剂对土壤腐植酸在热性质及官能团的组成上存在着差异性。     

鸡分腐解过程腐殖质络合态铜的变化及其淋溶特征

Chicken manure was composted for 110 d to evaluate changes in organic carbon (C) and humic substance-complexed copper (HS-Cu) extracted with water, sodium hydroxide (NaOH), and sodium pyrophosphate and sodium hydroxide mixture (Na₄P₂O₇-NaOH). The average HS-Cu content from the Na₄P₂O₇-NaOH extraction accounted for 46.8% of the total Cu in the compost, followed by those from the NaOH and water extractions, which accounted for 34.5% and 6% of the total Cu in the compost, respectively. NaOH-Na₄P₂O₇-extractable HS-Cu increased throughout the composting process. NaOH-extractable HS-Cu increased during the first 50 d of composting and then leveled off. Water-extractable HS-Cu enhanced during the first 21 d and then decreased. Water-extractable HS-Cu was not correlated to NaOH-or NaOH-Na₄P₂O₇-extractable organic C. The average amount of Cu leached from the compost was about 20% of the total Cu in the chicken manure and Cu leaching increased during the first 35 d of composting and then decreased. Leaching of Cu was significantly correlated to the concentrations of HS-Cu extracted with NaOH and water, but was not correlated to the concentration of HS-Cu extracted with NaOH-Na₄P₂O₇. Thus, NaOH-and water-extractable HS-Cu were relatively labile and NaOH-Na₄P₂O₇-extractable HS-Cu was relatively immobile. Composting process after rapid decomposition could result in low potential of Cu leaching because of formation of more NaOH-Na₄P₂O₇-extractable HS-Cu.