Jerky-Inspired Fabrication of Anisotropic Hydrogels with Widely Tunable Mechanical Properties

He, Jun; Khalesi, Hoda; Zhang, Yin; Zhao, Yiguo; Fang, Yapeng

doi:10.1021/acs.langmuir.2c01445

Cited by 7 publications

(1 citation statement)

References 57 publications

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“…The moisture contents of the cooked meats were all significantly (p < 0.05) lower than those of the raw meat, and similar results have been reported when cooking Polypterus bichir meat [28]. Frying, roasting and steaming are high-temperature processes; this causes the denaturation of protein, causing the moisture-holding ability of the meat to decrease [29,30]. This may be why cooking resulted in the moisture contents of the samples significantly (p < 0.05) decreasing compared to those of the raw meat.…”

Section: Effects Of Cooking Processing On the Chemical Composition Of...supporting

confidence: 71%

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

Zhang,

Peng

et al. 2023

Foods

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Silver carp (Hypophthalmichthys molitrix) 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. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.

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Section: Effects Of Cooking Processing On the Chemical Composition Of...supporting

confidence: 71%

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

Zhang,

Peng

et al. 2023

Foods

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Super Strong and Tough PVA Hydrogel Fibers Based on an Ordered‐to‐Disordered Structural Construction Strategy Targeting Artificial Ligaments

Chen,

Sun,

Luo

et al. 2024

Adv Funct Materials

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Hydrogels with high strength, high modulus, and high toughness have great application potential in the field of artificial human load‐bearing tissues, but the preparation of materials with the above high performance is still a huge challenge. In this paper, a structural construction strategy of ordered‐to‐disordered (OTD) transition is proposed to obtain hydrogel fibers with high strength, high modulus, and high toughness. The structural construction strategy of OTD refers to the ordered‐to‐disordered transition of molecular segments in PVA polymer fibers through swelling and subsequent salting‐out treatment, while still maintaining the general order of the entire polymer chain. PVA molecular chain crystallites provide physical crosslinking to stabilize the structure. The results show that the elongation at break of the hydrogel fiber can reach 257%). The strength reaches 190.04 MPa, which is more than 4 times higher than that of human ligaments. The modulus reaches 137.31 MPa, which perfectly matches the human ligaments, and the toughness can reach 100.61 MJ m−3. In addition, it has stable mechanical properties in liquid environment and excellent biocompatibility, which has great application potential in the field of artificial ligaments. This OTD structural construction strategy provides a facile approach to achieving hydrogel fibers with desired mechanical properties.

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Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison

Yang

Zheng

et al. 2023

Food Hydrocolloids

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Jerky-Inspired Fabrication of Anisotropic Hydrogels with Widely Tunable Mechanical Properties

Cited by 7 publications

References 57 publications

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

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

Super Strong and Tough PVA Hydrogel Fibers Based on an Ordered‐to‐Disordered Structural Construction Strategy Targeting Artificial Ligaments

Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison

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