Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp ().

Silver carp () is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried.

Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp ().

To extend the survival of crucian carp () during transportation, the effect of deep dormancy temperature (DDT) cultivation on the crucian carp was investigated by measuring the respiratory rate, survival time, and effect of cooling speed on the meat quality. The results of the respiratory rate and survival time indicated that the DDT of the crucian carp was 1.6 °C.

Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork.

To study new methods to delay the umami taste attenuation of the conditioned pork, the ice temperature of pork, the content of nucleotides, lactic acid, pyruvate, glycogen, and activity of key endogenous enzymes were determined for the conditioned pork stored at 4 °C and ice temperature. The results indicated that the ice temperature of the pork ham bicipital muscle was -1.4 °C.

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.

To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP) were superior to other breeds. The fat content and essential amino acids (EAA) of Yihao native pork (YNP) were significantly (p < 0.

Storage Stability and Flavor Change of Marinated Pork.

To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), CaATPase activity, and total viable counts of marinated pork were determined. Further, the non-volatile (umami, numb, and spicy) and volatile flavor compounds of marinated pork were analyzed. Based on the results, the chili and pepper essential oils had limited effects on the storage stability of marinated pork.

Fiber Protein Produced in as a Subunit Vaccine Candidate Against Egg-Drop Syndrome 76.

The egg-drop syndrome '76 (EDS '76) caused by duck atadenovirus A (DAdV-1) infection in laying hens leads to the decrease in egg production, causing heavy economic losses in the poultry industry; thus, vaccines with high safety and immunogenicity are needed. In this study, the DAdV-1 fiber protein expressed in with codon optimization showed the hemagglutination (HA) titer of 13 log2 after purification (0.6 mg/mL).

A metabolomic signature of FIGO stage I and II endometrial cancer.

Endometrial cancer (EC) is a malignant tumor of the female reproductive tract. Due to its rapid growth and invasiveness, EC is currently the only gynecological neoplasm with rising incidence and mortality rates. It is of great significance to explore the metabolomics signature of stage I and II EC for the diagnosis and treatment.

Utility of serum amyloid A as a potential prognostic biomarker of acute primary basal ganglia hemorrhage.

Background: Intracerebral hemorrhage (ICH) can lead to inflammation. Serum amyloid A (SAA) is an acute phase protein, which might be implicated in acute brain injury. We ascertain relationship between serum SAA and inflammation, severity plus outcome after ICH.

Serum tenascin-C predicts severity and outcome of acute intracerebral hemorrhage.

Background: Tenascin-C is a matricellular protein related to brain injury. We studied serum tenascin-C in acute intracerebral hemorrhage (ICH) and examined the associations with severity and outcome following the acute event.

Methods: Tenascin-C samples were obtained from 162 patients with acute hemorrhagic stroke and 162 healthy controls.

Dynamic distribution and tissue tropism of infectious laryngotracheitis virus in experimentally infected chickens.

Infectious laryngotracheitis (ILT), caused by infectious laryngotracheitis virus (ILTV), is an Office International des Epizooties (OIE) notifiable disease. However, we have not clearly understood the dynamic distribution, tissue tropism, pathogenesis, and replication of ILTV in chickens. In this report, we investigated the dynamic distribution and tissue tropism of the virus in internal organs of experimentally infected chickens using quantitative real-time polymerase chain reaction (qPCR) and a histopathological test.

Rapid detection of infectious laryngotracheitis virus isolates by loop-mediated isothermal amplification.

The objective of this study was to develop and evaluate a loop-mediated isothermal amplification (LAMP) method to detect infectious laryngotracheitis virus (ILTV) from commercial broiler and layer flocks in southern China. A set of six specific primers was designed to recognize six distinct genomic sequences of thymidine kinase (TK) from ILTV. The entire assay duration was recorded at 40 min under isothermal condition at 63.