The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods.

The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.

Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources.

In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality. This study has successfully uncovered the protein composition of beef tripe for the very first time, which helps to understand the key proteins and biological processes associated with the quality traits of beef tripe from different sources and improve the quality control of beef tripe.

Effect of heme proteins on the lipid molecule profile and aroma formation during hot air drying of non-smoked bacon.

Heme proteins and their derivatives play important roles in inducing lipid oxidation to produce volatile compounds during bacon drying. This study investigated the effects of heme proteins and their derivatives (hemoglobin, myoglobin, nitrosylmyoglobin, hemin, Fe2+, and Fe3+) on lipid and volatiles profiles in the washed pig muscle (WPM) model. The results of the study indicated that the inducers primarily caused the oxidation of glycerophospholipids. Furthermore, hemoglobin and myoglobin had the most significant impact, and their potential substrates may include PE (O-18:2/20:4), PE (O-18:1/20:4), PC (16:0/18:1), and PE (O-18:2/18:2). Nitrosomyoglobin has limited ability to promote lipid oxidation and may protect ether phospholipids from oxidation. The analysis of the volatiles in the model revealed that heme proteins and their derivatives have the ability to induce the production of key aroma compounds. The descending order of effectiveness in inducing the production of aroma compounds is as follows: hemoglobin, myoglobin, hemin, and nitrosylmyoglobin. The effectiveness of Fe2+ and Fe3+ is similar to that of nitrosylmyoglobin.

Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model.

The effect of drying on the lipid profiles of the lean (LN) and fat (FT) portions of non-smoked bacon was investigated based on a lipidomic approach. The study identified 989 lipids belonging to 26 subclasses in bacon, with triglyceride and phosphatidylethanolamine being the most abundant. Triglycerides, phosphatidylcholines, and phosphatidylethanolamines were significantly decreased, whereas diglycerides, free fatty acids, and lysophospholipids were increased after drying. TG (16:1/18:1/18:2) and TG (16:0/18:1/18:1) were the primary lipids responsible for the binding of volatiles. Based on VIP > 1 and P < 0.05, 355 and 444 differential lipids were observed in the FT and LN portions, respectively. In total, 26 lipids were screened as key precursors for the production of key aroma compounds of bacon in the FT portion, while 127 were screened in the LN portion. PE (18:0/18:2) is believed to be the primary lipid molecule precursors responsible for the development of aroma in both lean and fat portions. This research has enhanced the comprehension of the generation of key aroma compounds derived from lipid oxidation.

Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon.

The impacts of Staphylococcus cohnii, S. saprophyticus and their synergistic Lactobacillus plantarum on the quality and flavor of Chinese bacon were investigated by monitoring the physicochemical characteristics and characterizing metabolites with non-targeted metabolomics. Results showed that S. cohnii could increase the tenderness and decrease the oxidation of muscle, while S. saprophyticus stabilized the springiness and increased the proteolysis. The metabolites produced by the co-fermentation of S. cohnii and S. saprophyticus showed a higher hierarchy, then exhibited the highest hierarchy in synergy with L. plantarum. The promising flavor may be related to the arginine biosynthesis, nicotinic acid and nicotinamide metabolism, and pyrimidine metabolism pathways. Staphylococcus contributed to flavor by promoting the accumulation of di- and tripeptides and activating the amino acid metabolic pathway through arginine metabolism. These findings provide thoughts for understanding the fermentation mechanism of Staphylococcus and the targeted modulation of the flavor of Chinese bacon.

Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism.

In this study, we aimed to uncover the potential underlying mechanisms of the flavor modulation of Chinese bacon by Staphylococcus. To that end, taste-enhancing S. cohnii WX-M8 and S. saprophyticus MY-A10 screened from Chinese bacon were used to investigate the effects of their individual and mixed fermentations and their synergistic fermentation with Lactobacillus plantarum BL-1 on the sensorial attributes, physicochemical properties, microbial diversity, and volatile compounds (VOCs) of Chinese bacon. Our results revealed that S. cohnii WX-M8 and S. saprophyticus MY-A10 significantly increased a* (redness) and Aw and reduced thiobarbituric acid reactive substances (TBARS) when fermented in a mixture. Moreover, they promoted the formation of esters, aldehydes (especially straight-chain aldehydes), and phenolic compounds through pathways related to amino acid metabolism, enhancing sensorial attributes. While synergistic fermentation with L. plantarum BL-1 resulted in an improved a* (redness) of Chinese bacon, and the increased microbial metabolism of the carbohydrate and lipid metabolic pathways, the increase in TBARS and the higher content of acidic volatiles, led to a change in the composition of the flavor substances. The advantage of co-fermentation of Staphylococci in sensory attributes can be attributed to their capability to metabolize amino acids and associates. These findings provide insights into the role of Staphylococcus as a starter in regulating bacon flavor.

Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure.

Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity (p < 0.05). Shrivelled adipocytes were observed in fat tissue after drying. Transparent and non-transparent fat tissues differed significantly in terms of moisture, fat content, texture, and fatty acid composition (p < 0.05). Multivariate statistical analysis indicated that low moisture content might be the major factor in the formation of transparent tissue, while the destruction of adipocytes also contributed to such formation.

Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon.

No proprietary starter cultures for crafting Chinese bacon. This study aimed to isolate Coagulase-negative Staphylococci (CNS) from Chinese bacon, identify their species, and evaluate their ability to produce biogenic amines (BAs), peptides, free amino acids (FAAs), and degrade proteins. Twenty-one isolates were deficient in hemolysis, DNase, and coagulase activities, and exhibited low amino acid decarboxylase activity. Further characterization revealed 11 CNS species showing protease, lipase, or nitrate reductase activities. Specifically, S. cohnii WX-M8 was able to degrade both sarcoplasmic and myofibrillar proteins, while S. saprophyticus MY-A10 was found to only degrade myofibrillar proteins. Both were able to reduce the BAs and increase the content of peptides around day 3. The meat fermented by these two CNS contained FAAs that are more conducive to taste formation, such as Glu and Asp, and reduced the content of bitter FAAs. These findings will provide insights into the use of CNS for Chinese bacon.

Diarrhea as a Disease of Poverty Among Under-Five Children in Sub-Saharan Africa: A Cross-Sectional Study.

The objective of this study was to assess the prevalence of diarrhea among under-five children in low-middle-income countries and identify the sociodemographic factors associated with it. Data of 36 countries in sub-Saharan Africa from demographic and Health Surveys (2006-2018) comprising 251 341 mother-child (singleton) dyads were analyzed to estimate the prevalence and various modifiable and non-modifiable risk factors of diarrhea. Occurrence of diarrhea during the last 2 weeks was the outcome variable which was measured by mothers' observation of the condition. The overall prevalence of having diarrhea during last 2 weeks was 18.44% (19.12% among boys and 17.75% among girls). Boys had higher percentage of having diarrhea than girls in all countries except in Libya. The risk ratios of having diarrhea decreased progressively with higher wealth quintiles; the risks of were respectively 7% [RR = 0.93, 95% CI = 0.91; 0.97], 11% [RR = 0.89, 95% CI = 0.86; 0.92] and 18% [RR = 0.82, 95% CI = 0.78; 0.85] lower for households in the middle, richer and richest households. Rural residency was associated with lower risks [RR = 0.95, 95% CI = 0.93; 0.98] and not having access to improved water [RR = 1.05, 95% CI = 1.03; 1.08] and toilet facilities [RR = 0.04, 95% CI = 1.01; 1.07] were associated with higher risks of diarrhea. Regarding children's characteristics, higher age groups, birth order were associated with higher risks and female sex with lower risks. Children with mothers in the higher age groups and with above secondary level education had lower risks, and primary education had higher risks of diarrhea. Meta-analysis of 36 countries revealed a significantly negative association between wealth quintile and diarrhea (Odds ratio = 0.72, 95% CI = 0.69; 0.74). Findings indicate the presence of a significant wealth gradient in the burden of diarrheal diseases among under-five children in sub-Saharan Africa, and underscores the need for paying special attention to the marginalized communities when designing intervention programs.

Research on Road Scene Understanding of Autonomous Vehicles Based on Multi-Task Learning.

Road scene understanding is crucial to the safe driving of autonomous vehicles. Comprehensive road scene understanding requires a visual perception system to deal with a large number of tasks at the same time, which needs a perception model with a small size, fast speed, and high accuracy. As multi-task learning has evident advantages in performance and computational resources, in this paper, a multi-task model YOLO-Object, Drivable Area, and Lane Line Detection (YOLO-ODL) based on hard parameter sharing is proposed to realize joint and efficient detection of traffic objects, drivable areas, and lane lines. In order to balance tasks of YOLO-ODL, a weight balancing strategy is introduced so that the weight parameters of the model can be automatically adjusted during training, and a Mosaic migration optimization scheme is adopted to improve the evaluation indicators of the model. Our YOLO-ODL model performs well on the challenging BDD100K dataset, achieving the state of the art in terms of accuracy and computational efficiency.

Analysis of the microbial community structure and flavor components succession during salt-reducing pickling process of zhacai (preserved mustard tuber).

The salt-reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. Eleven phyla and 148 genera were identified in the bacterial community, and 2 phyla and 60 genera in the fungal community. During the four stages of pickling, the dominant bacterial genera were Leuconostoc, Lactobacillus, Leuconostoc, and Lactobacillus, while the dominant fungal genera were Aspergillus, Kazachstania, Debaryomyces, and Debaryomyces, respectively. There were 32 main flavor components (5 organic acids, 19 VFCs, 3 monosaccharides, and 5 amino acids). Correlation heat mapping and bidirectional orthogonal partial least squares (O2PLS) analysis showed that the flora having close relation to flavor components included 14 genera of bacteria (Leuconostoc, Clostridium, Devosia, Lactococcus, Pectobacterium, Sphingobacterium, Serratia, Stenotrophomonas, Halanaerobium, Tetragenococcus, Chromohalobacter, Klebsiella, Acidovorax, and Acinetobacter) and 3 genera of fungi (Filobasidium, Malassezia, and Aspergillus). This study provides detailed data regarding the microbial community and flavor components during the salt-reducing pickling process of zhacai, which can be used as a reference for the development and improvement of salt-reducing pickling methods.

Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation.

This research explored the effects of oxidative modification caused by different malondialdehyde (MDA) concentrations on rabbit meat myofibrillar protein (MP) structural characteristics and the interactions between MDA and MP. The fluorescence intensity of MDA-MP adducts, and surface hydrophobicity increased, whereas the intrinsic fluorescence intensity and free-amine content of MPs decreased as MDA concentration and incubation time increased. The carbonyl content was 2.06 nmol/mg for native MPs, while the carbonyl contents increased to 5.17, 5.57, 7.01, 11.37, 13.78, and 23.24 nmol/mg for MP treated with 0.25 to 8 mM MDA, respectively. When the MP was treated with 0.25 mM MDA, the sulfhydryl content and the α-helix content decreased to 43.78 nmol/mg and 38.46%, while when MDA concentration increased to 8 mM, the contents for sulfhydryl and α-helix decreased to 25.70 nmol/mg and 15.32%. Furthermore, the denaturation temperature and ΔH decreased with the increase in MDA concentration, and the peaks disappeared when the MDA concentration reached 8 mM. Those results indicate MDA modification resulted in structural destruction, thermal stability reduction, and protein aggregation. Besides, the first-order kinetics and Stern-Volmer equation fitting results imply that the quenching mechanism of MP by MDA may be mainly driven by dynamic quenching.

Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China.

Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. This study investigated these differences and the key volatile compound formation mechanisms. A total of 175 volatile compounds were detected in the bacon samples, while 32 key aroma compounds were screened based on odor activity values (OAVs). Multivariate statistical analysis showed that ten odorants could be considered discriminative compounds, including hexanal, octanal, and 1-octen-3-ol, etc. The fatty aroma of EC bacon was mainly attributed to a higher aldehydes content, which is due to more oxidation of fatty acids. Meanwhile, the SW bacon smelled sweeter since there was more ester in the sample. The correlation analysis between the fatty acid profiles and key aroma compounds indicated that the discriminative aldehyde formation in the EC bacon was primarily attributed to oleic and linoleic acid oxidation, which were both potential biomarkers.

The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress.

The present research aimed to assess the protective effects of purslane polyphenols on rabbit meat myofibrillar protein (MP) under malondialdehyde (MDA)-induced oxidation. The major polyphenols in purslane extract were analyzed by ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). To analyze the protective mechanism of purslane polyphenol monomers on MP in the oxidation system, we determined the retained MDA content in the suspension and analyzed the structure and nuclear magnetic resonance (NMR) of MP. The UPLC-QTOF-MS identification analysis indicated that purslane polyphenols mainly contained chlorogenic acid, caffeic acid, ferulic acid, rutin, kaempferol, and quercetin. Polyphenols in purslane can prevent MDA from binding to MP effectively. Chlorogenic acid showed the best inhibitory effect, and the retention content of MDA decreased to 54.79%, which was significantly lower than those of other groups. Purslane polyphenols had protective effects on sulfhydryl groups, free amino groups, intrinsic tryptophan fluorescence, α-helix structure, and morphology of MP. Moreover, the carbonyl contents, increase in surface hydrophobicity, and random coil contents of MP were reduced. In addition, the NMR results indicated that polyphenols inhibited the oxidation of protein induced by MDA through competitive inhibition. PRACTICAL APPLICATION: This study showed the efficiency of purslane polyphenol monomers in protecting the structure and function of myofibrillar protein under malondialdehyde-induced oxidative stress and their potential to preserve the nutritional value of foods rich in proteins and lipids.

Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity.

The quality formation of Chinese bacon is closely related to flavor compounds and microbial composition; however, the contribution of microbial to flavor has not been fully explored. Previous studies have focused on the differences in microorganisms and flavor substances in smoked bacon. Thus, this study aims to investigate the relationship among microorganisms, free amino acids (FAAs), and volatile compounds (VOCs) in bacon produced by different drying processes. We analyzed the microbial composition by sequencing the V3-V4 region of the 16S rDNA gene and the fungal ITS2 region and flavor substances using an amino acid analyzer and chromatography-mass spectrometry (GC-MS). Results of taste activity values (TVA) and partial least squares discriminant analysis (PLS-DA) revealed that the flavor components of the two types of bacon had general and specific characteristics, with the key FAAs (glutamic acid, lysine, and alanine) being comparable and the key VOCs being dissimilar. Based on non-metric multidimensional scaling (NMDS) and linear discriminant analysis effect size (LefSe), bacteria had more biomarkers than fungi. Correlation analysis demonstrated that microorganisms, particularly bacteria (Staphylococcus and Salinivibrio), are crucial in regulating and shaping the flavor of bacon. Some sub-abundance of bacteria such as Kocuria enrich the flavor of bacon. These findings indicate that the simultaneous fermentation of multiple microorganisms is conducive to the recreation of the artisan flavor of Chinese bacon.

The mediating role of psychological resilience between social participation and life satisfaction among older adults in China.

BACKGROUND: A significant correlation has been discovered between social participation and older adults' life satisfaction, but the relationships among social participation, psychological resilience, and life satisfaction remain to be confirmed. Therefore, this study aims to identify the relationship between social participation and life satisfaction for Chinese older adults and to analyse the possible mediating role of psychological resilience between these two aspects. METHODS: Data on 15,779 people aged 65 years and above were extracted from the 2018 wave of the Chinese Longitudinal Healthy Longevity Survey (CLHLS). Social participation was classified into two levels: low-level involvement activities and high-level involvement activities. Hierarchical regression analysis was applied to analyse the correlations between the two levels of social participation and older adults' life satisfaction as well as the mediating effects of psychological resilience on this association. RESULTS: The results indicate that two levels of social participation were each positively correlated with life satisfaction. Specifically, high-level involvement activities (ß = 0.070, P < 0.001) were more strongly associated with life satisfaction than low-level involvement activities (ß = 0.051, P < 0.001). Moreover, psychological resilience was found to partially mediate the association between low-level involvement activities and high-level involvement activities and life satisfaction. CONCLUSION: A higher level of life satisfaction for older adults is related to participation in high-level involvement activities. Psychological resilience has a mediating effect on the association between two levels of older adults' social participation and life satisfaction. These findings suggest that the government and society should establish a more concrete understanding of the psychological resilience of older adults.

Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension.

As a natural calcium resource, animal bone needs to be miniaturized to the nanoscale to improve palatability and absorption capacity. To explore the mechanism of high-pressure homogenization (HPH) in preparing natural bone aqueous nanosuspensions, the relationships between the changes in protein conformation, solubility and quality characteristics of rabbit bone aqueous suspensions (RBAS) prepared by different HPH cycles were studied. The results showed that the improvements in particle size, stability and calcium solubility of RBASs could be mainly attributed to the improvement of protein solubility induced by the changes in protein conformation. HPH treatment led to the denaturation and degradation of protein in rabbit bone, generating soluble peptides and improving the stability of the suspensions by enhancing the surface charge of the particles. When collagen as the main protein was partially degraded, the hydroxyapatite in the bone was crushed into tiny particles. The increase in the particle-specific surface area led to the release of calcium ions, which chelated with the peptides to produce peptide calcium. However, excessive HPH treatment caused the production of protein macromolecular aggregates and affected the quality of RBASs. This study is helpful to promote the application of HPH technology in animal bone nanoprocessing.

Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage.

In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.

Socioeconomic Determinants of Maternal HealthCare Utilisation in Zambia: 1997-2014.

This study aims at exploring the trends and socioeconomic inequalities in the use of maternal healthcare utilization between 1997 and 2014. Data were analyzed using descriptive and multivariate regression methods. Women in the higher wealth quintiles (Q4 and Q5) generally had higher prevalence of using health facility delivery and postnatal care services compared with those in the lower wealth quintiles (Q1 and Q2), whereas the prevalence of timely and adequate antenatal care visit was comparatively higher among those in the lower wealth quintiles. Findings indicated important sociodemographic inequalities in using maternal healthcare services, addressing which may help promote the utilization of these services.

Isolation and Characterization of Shiga Toxin-Producing Escherichia coli from Retail Beef Samples from Eight Provinces in China.

While Shiga toxin-producing Escherichia coli (STEC) is a major foodborne pathogen worldwide, data on the molecular and phylogenetic properties of STEC isolates from retail beef samples in China remain scant. Fresh retail beef samples (n = 1062) were collected from eight provinces, and STEC isolates were recovered and characterized. PCR data showed that more than 50% of the samples were stx positive, and 82 STEC isolates were recovered from 14.8% (79/535) stx-positive enriched broths. In contrast, all ciprofloxacin resistant isolates (n = 19) and 13 cefotaxime (CTX) resistant isolates were eae positive and belonged to three serotypes: O111:H8, O26:H11, or O157:H7. Point mutations in quinolone resistance-determining regions and plasmid-mediated quinolone resistance determinants were identified in 16 and 20 isolates, respectively. BlaCTX-M and a point mutation (C-42T) in ampC promoter were detected in 15 and 8 of the CTX resistant isolates, respectively. In addition, macrolide resistance gene mphA was identified in eight azithromycin resistant O111:H8 isolates and one O26:H11 isolate. Single nucleotide polymorphism analysis demonstrated that the O26 and O157 isolates had multiple origins, but the O111 isolates were closely related. Taken together, our data demonstrated that several sequence types associated with hemolytic uremic syndrome from the retail beef samples in China had developed into dangerous multidrug resistant pathogens. The resistant phenotype can facilitate their transmission among the farm animals and human beings when there is an antimicrobial selective pressure.