Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

This study aims to investigate the influence of the mixture (CGO/EWP) of carrageenan oligosaccharide (CGO) and egg white protein (EWP) (CGO/EWP, CGO: EWP = 1:1, m/m) on the functional, structural, and gelling properties of Culter alburnus myofibrillar protein (MP) during repeated freezing–thawing cycles by treating MP samples separately with EWP, CGO, or CGO/EWP based on the wet weight (1%, m/m), using samples without any cryoprotectant as the blank group. After the second repeated freezing–thawing cycle, the sulfhydryl group content was found to be significantly (p < 0.05) higher in the CGO/EWP (30.57 nmol/mg) and CGO (36.14 nmol/mg) groups than in the EWP group (23.80 nmol/mg), indicating that CGO/EWP and CGO can more effectively delay the oxidative deterioration of functional groups. Additionally, the surface hydrophobicity was shown to be significantly lower in the CGO (25.74) and CGO/EWP (27.46) groups than in the EWP (34.66) and blank (39.32) groups. Moreover, the α-helix content was higher in the CGO (35.2%) and CGO/EWP (32.3%) groups than in the EWP (29.2%) and blank (25.0%) groups. These data indicated that CGO and CGO/EWP could more effectively increase the structural stability, thereby inhibiting the exposure of hydrophobic groups and curbing the decline of α-helix content. During the heat-induced gel-forming process, EWP and CGO/EWP could enhance the gel viscoelasticity and strength. After the second freezing–thawing cycle, when compared with the blank group, the CGO/EWP group showed significantly (p < 0.05) higher water-holding capacity (66.30% versus 53.93%) and shorter T22 relaxation time (413.56 versus 474.99 ms). The integrated results indicated that CGO/EWP could more effectively delay the decrease of protein–water molecular interaction forces in the MP gel. This study shed light on the mechanism of CGO/EWP as a cryoprotective mixture in improving the deterioration of MP gelation properties during repeated freezing–thawing cycles.

A new express method for determining the number of cycles of freezing and thawing poultry meat

Temperature fluctuations cause significant harm to the quality of poultry meat and its food safety, both at various stages of storage and transportation, as well as sales. Repeated repeated defrosting and freezing lead to a violation of the integrity of cells or protein denaturation, which is accompanied by a change in the ratio of the forms of moisture binding to the product. In this regard, there is an urgent task of establishing the facts of thawing and freezing of poultry meat, determining the number of cycles of repeated freezing. This article is devoted to the development of a new express method for determining the number of cycles of freezing – thawing of a broiler at the stages of the life cycle of poultry products. As the number of «freeze-defrost» cycles increases, the peak area of the differential scanning calorimetry curve (DSC) decreases from 206.4 to 192.6 kJ/mol with electric stunning and from 168.6 to 151.5 kJ/mol with gas stunning, the melting peak temperature also decreases from 5.7 to 5.2 oC with electric stunning and from 5.0 to 4.0 oC with gas stunning. The DSC temperature program and recommendations for its use for monitoring broiler processing and storage processes accompanied by phase transformations of water have been developed.

Chloride Ion Diffusion and Durability Characteristics of Rural-Road Concrete Pavement of South Korea Using Air-Cooled Slag Aggregates

In the construction industry, the lack of supply and demand for high-quality natural aggregates is a problem. In the case of South Korea, according to data from the Ministry of Environment, it is predicted that the depletion of aggregate resources will occur in 20 years, considering the amount of aggregate used in construction every year and the amount of natural aggregate. Therefore, it is necessary to develop recycled aggregates that can replace natural aggregates for construction. The purpose of this study is to evaluate the applicability of recyclable air-cooled slag (ACS) aggregates as a substitute material for natural aggregates applied to rural-road pavement concrete. That is, the applicability of rural-road pavement concrete is evaluated by evaluating the strength and durability of rural-road pavement concrete to which an ACS aggregate is applied. Durability was assessed in terms of the chloride ion diffusion, repeated wetting-drying, abrasion resistance, impact resistance, and repeated freezing-thawing tests. The test result showed that the diffusion coefficient of the mixture to which the ACS aggregate was applied was slightly larger. In addition, the diffusion coefficient was slightly larger in the case of applying the air-cooled slag coarse aggregate (GG) than in the case of applying the air-cooled slag fine aggregate (GS). The results of abrasion and impact resistance tests of ACS-aggregate-incorporated rural-road concrete indicated that abrasion and impact resistance decreased as the aggregate content increased. The ACS retained some of the properties of the blast furnace slag. Thus, in repetitive wetting-drying tests, which can cause changes in chemical properties, the ACS aggregate increased the concrete’s long-term residual strength. In addition, the results showed that the relative dynamic elastic modulus targeting repeated freezing-thawing resistance satisfied the 80% target. The freeze-thaw resistance improved as the ACS aggregate content increased. In conclusion, the results of this study showed that the durability of rural-road pavement concrete can be improved experimentally by applying both GG and GS at the same time. Therefore, it is shown that ACS aggregates can be applied to rural-road pavement concrete as a substitute for natural aggregates.

Stability of varenicline concentration in saliva over twenty-one days at three storage temperatures

Introduction Varenicline is the most efficacious drug for smoking cessation; saliva varenicline concentrations can be useful for the evaluation of adherence in smoking cessation trials. Saliva is a useful non-invasive matrix for mail-in specimen collection, if stable. We investigated the stability of varenicline in saliva at different storage temperatures simulating the time it takes to mail in a sample. Methods We evaluated the concentrations of varenicline, nicotine, cotinine, 3’-hydroxycotinine and 3’-hydroxycotinine/cotinine (3HC/COT) ratio in quality control saliva samples (and after repeated freezing and thawing), and in smokers’ saliva samples, stored for up to 21 days at room temperature (~25°C), 4°C and -80°C. Results In saliva quality control samples, concentrations of varenicline, nicotine, cotinine, 3’-hydroxycotinine and 3HC/COT remained unchanged and showed little within-sample variation (CV≤5.5%) for up to 21 days at the three storage temperatures; they were also not altered after three thaw-freeze cycles. In smokers’ saliva, a significant main effect of storage duration, but not temperature, was observed for varenicline, cotinine and 3’-hydroxycotinine, but not for nicotine or the 3HC/COT ratio. However, these changes were within analytical (i.e. equipment) variation resulting in little within-sample variation (CV≤5.8%) for all analytes in smokers saliva. Conclusions Varenicline, the other analytes and the 3HC/COT ratio remained stable in saliva during storage for 21 days at all temperatures tested and after repeated freezing and thawing with only minor changes in concentration over time. These findings support the potential use of mail-in approach for saliva samples in varenicline smoking cessation clinical trials. Implications Assessing saliva varenicline concentrations can be useful for the evaluation of adherence in smoking cessation trials. Saliva is a non-invasive matrix suitable for mail-in specimen collection. This is the first investigation of stability of varenicline in saliva. Varenicline, nicotine, cotinine, 3’-hydroxycotinine and 3HC/COT were stable in saliva for up to 21 days at room temperature (~25°C), 4°C and -80°C, supporting the use of a mail-in approach for saliva specimen in smoking cessation trials.

Freeze-Thaw Splitting Strength Analysis of PAC Based on the Gray-Markov Model

In this study, a freeze-thaw split test was carried out to simulate the frost-heaving behavior of permeable asphalt concrete (PAC). Furthermore, the water stability problems caused by spalling and loosening were studied. Through a comparative analysis of the freeze-thaw split ratio of porosities of 19%, 21%, and 24%, the PAC porosity with excellent water stability was determined to be 19–21%. Scanning electron microscopy (SEM) images of PAC with the three porosity values after repeated freezing and thawing verified that the porosities were greater than 24% and the asphalt film peeling area was the largest, resulting in the rapid decline of the PAC freeze-thaw split ratio. The Gray-Markov model was used to predict the water stability of the mixture with a porosity of 21%. Based on the results, a Gray-Markov method for evaluating the PAC water stability in seasonally frozen areas was introduced.

Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures

The corruption and/or poor quality of silages caused by low temperature and freeze-thaw conditions makes it imperative to identify effective starters and low temperature silage fermentation technology that can assist the animal feed industry and improve livestock productivity. The effect of L. plantarum QZ227 on the wheat silage quality was evaluated under conditions at constant low temperatures followed by repeated freezing and thawing at low temperatures. QZ227 became the predominant strain in 10 days and underwent a more intensive lactic acid bacteria fermentation than CK. QZ227 accumulated more lactic acid, but lower pH and ammonia nitrogen in the fermentation. During the repeated freezing and thawing process, the accumulated lactic acid in the silage fermented by QZ227 remained relatively stable. Relative to CK, QZ227 reduced the abundance of fungal pathogens in silage at a constant 5°C, including Aspergillus, Sporidiobolaceae, Hypocreaceae, Pleosporales, Cutaneotrichosporon, Alternaria, and Cystobasidiomycetes. Under varying low temperature conditions from days 40 to days 60, QZ227 reduced the pathogenic abundance of fungi such as Pichia, Aspergillus, Agaricales, and Plectosphaerella. QZ227 also reduced the pathogenic abundance of Mucoromycota after the silage had been exposed to oxygen. In conclusion, QZ227 can be used as a silage additive in the fermentation process at both constant and variable low temperatures to ensure fast and vigorous fermentation because it promotes the rapid accumulation of lactic acid, and reduces pH values and aerobic corruption compared to the CK.