Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry.

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by (LT), (TB) and (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS).

Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by H-NMR spectroscopy.

The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill-stored seafood are well-documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill-stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum-packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2-4°C.

Working from home during the COVID-19 pandemic. The role of physical activity to counteract the workers' oxidative stress. A pilot study.

Objective: Office workers spend typically more than two-thirds of their working time sitting and this negative behaviour could have been increased during the pandemic. Low levels of Physical Activity (PA) can have detrimental effects on health, well-being, and Quality of Life (QoL), as well as on the oxidative stress burden. Our aim was to evaluate the role of moderate PA remotely administered in modulating the bio-molecular profile and the QoL of a group of workers during the COVID-19 pandemic.

Toward Sustainable and Healthy Fish Products-The Role of Feeding and Preservation Techniques.

Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use of new sustainable raw materials as substitutes for traditional fishmeal and fish oil ingredients, but it is crucial that the substitution maintains the nutritional value of the fish meat. In addition, the preservation of the nutritional value should be a mandatory requirement of new technologies that extend the shelf life of fish.