Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution.

This work was to compare the difference of freezing point in the four pork cuts (chuck roll, picnic shoulder, loin, and topside) and evaluate the effect of pork compositions on the freezing points. Loin exhibited lower freezing points and accompanied by higher content of unfreezable water, lower relaxation times, and higher proportions of bound water, compared with other pork cuts. Low freezing points of pork may be attributed to high sarcoplasmic protein solubility, due to high sarcoplasmic protein solubility related to increase of bound water proportion and decrease of NMR T relaxometry.

Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.

This study evaluated the texture of hog maw and the degradation of Types I and III collagen in the intramuscular connective tissue (IMCT) of hog maw at different cooking temperatures (75-95°C) and times (50-130 min). The cooking loss, shear force, collagen content, collagen solubility, and IMCT strength of hog maw cooked in water baths were measured. The instrumental texture profile analysis showed that the brittleness, springiness, chewiness and hardness of the cooked hog maw significantly increased with the increase of cooking temperature, while the hardness, springiness and chewiness increased first and then decreased with increasing cooking time.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage.

Objective: The aim of this work was to assess the effect of fermented blueberry (2%, 4% and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4 °C for 28 days.

Methods: The antioxidant activity of fermented blueberry (FB) was determined through radical-scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0, 2, 4, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured.

The effects of κ-opioid receptor on stretch-induced electrophysiological changes in infarcted rat hearts.

Introduction: Kappa-opioid receptors (κ-OR) and mechanoelectric feedback seem to have common pathways that influence electrophysiological changes resulting from acute myocardial infarction (MI). This study aims to determine the effects of the κ-OR on stretch-induced electrophysiological changes after acute MI.

Methods: Male Sprague-Dawley rats were randomly divided into 4 groups: sham operated, MI, U-50488H (a selective κ-OR agonist) -treated MI (MI+U-50488H) and nor-BNI (a selective κ-OR antagonist) -treated MI (MI+nor-BNI).