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Biogenic amines detection in meat and meat products:the mechanisms,applications,and future trends

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未来食品学报(英文) 2024年第1期4卷 21-36页

作者： Yanan Liu Yongqiang He Huan Li Donghui Jia Linglin Fu Jian Chen dequan zhang Yanbo Wang Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China The Technical Center of Hangzhou Customs of China Hangzhou 310016China National Risk Assessment Laboratory of Agro-products Processing Quality and Safety Ministry of Agriculture and Rural AffairsInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijing 100193China School of Food and Health Beijing Technology and Business UniversityBeijing 100048China

Biogenic amine is one of the main categories of hazardous compounds in meat and meat products,making its detection methods vital for the assurance of edible *** this sense,many biogenic amine detection techniques such as chromatographic,electrophoretic,and electrochemical methods have been developed,which play an irreplaceable role in ensuring the safety of meat and meat *** to the increasing demand for fast and on-site detection techniques,visual detection methods have been gradually developed compared with non-visual methods such as chromatography and ***,we comprehensively review the mechanism and the latest progress of these biogenic amine detection methods;besides,we put forward the prospects for the future development of biogenic amine detection techniques,with a view to providing support for the establishment of more accurate and efficient detection,prevention and control strategies of biogenic amines.

关键词： Biogenic amines Meat and meat products Food safety Non-visual detection techniques Visual detection techniques

Meat products consumption and risk for Alzheimer dementia and type 2 diabetes: a systematic review and meta-analysis of cohort studies

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Food Science and Human Wellness 2024年

作者： Mingyu Li Xiaoyue Yang Lu Sun Hongwei Xiao Chongxin Liu Chunjiang zhang Zhenyu Wang Christophe Blecker dequan zhang Key Laboratory of Agro-Products Processing， Institute of Food Science and Technology， Chinese Academy of Agricultural Sciences， Ministry of Agriculture and Rural Affairs Gembloux Agro-Bio Tech， Unit of Food Science and Formulation， University of Liège College of Engineering， China Agricultural University School of Agriculture and Food Science， University College Dublin

Alzheimer dementia （AD） and type 2 diabetes （T2D） are interrelated global public health problems， and the current epidemics of both AD and T2D are insulin resistance diseases. Thus， AD and T2D may share common risk factors such as an unhealthy diet， lifestyle， and obesity. Meat products is an important part of the diet of consumers worldwide. This systematic review and meta-analysis aims to assess and estimate the effect of meat products consumption on AD and T2D in humans. Web of Science， MEDLINE， PubMed， Cochrane Library， and Embase were searched from January 2012 to April 2024. 29 articles reported 32 cohort studies with 1，785，769 subjects， with 3，546 AD cases and 91，092 T2D cases that met the inclusion criteria and were included in our analysis. Consumption of various meat products increased the risk of T2D (HR = 1.19， 95% CI: 1.13 - 1.26， p = 0.000; I2= 88.5%)， consumption of smoked， grilled/roasted and fried meat products was more likely to induce T2D (HR = 1.24， 95% CI: 1.18 - 1.30， p = 0. 000; I2= 76.1%)， but was borderline significant for the risk of AD (HR = 1.11， 95% CI: 0.98 - 1.25， p = 0.094; I2= 58.8%)， with consumption of mainly livestock and poultry products increasing the risk (HR = 1.21， 95% CI: 1.03 - 1.42， p = 0.017; I2= 66.8%). The association between meat products consumption and AD risk was influenced by meat type and sample size， while the risk of T2D was influenced by meat type， follow-up and sex. A daily intake of 27 g， 123 g and 170 g of livestock products increased the risk of T2D by 10%， 51% and 70% respectively， whereas the risk of T2D was reduced when the intake of various meat products was less than 23 g/d.

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Comprehensive study of protein phosphorylation， acetylation， ubiquitination and S-nitrosylation profiles in pre- and post-rigor meat

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Food Science and Human Wellness 2024年

作者： Chi Ren Yuqiang Bai Yejun zhang Chengli Hou Li Chen James D.Morton Xin Li Zhenyu Wang dequan zhang Institute of Food Science and Technology， Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest， Storage， Transportation， Management and Control， Ministry of Agriculture and Rural Affairs Faculty of Agriculture and Life Sciences， Lincoln University Lincoln 7647， New Zealand

This study investigated the integrated atlas of protein phosphorylation， acetylation， ubiquitination and S-nitrosylation in pre-rigor (0.5 h) and post-rigor (5 d) lamb to interpret the roles of protein post-translational modifications (PTMs) during meat aging. The results showed that the most common PTMs in postmortem meat were phosphorylated proteins. PTMs regulation during the postmortem period altered proteins involved in metabolic pathways and muscle contraction. The phosphorylation and ubiquitination of proteins located in mitochondria and nuclear changed significantly between 0.5 h and 5 d postmortem. Gene set enrichment analysis (GSEA) revealed possible roles of total PTMs proteins， with a general downregulation of phosphorylation， acetylation and ubiquitination. There was a weak correlation in the lysine PTM of acetylation and ubiquitination at the same site in postmortem meat. Multiple PTMs of proteins in glycolysis， TCA cycle， muscle contraction and the calcium signaling pathway cooperatively regulate meat quality development from pre-rigor to post-rigor.

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Evaluation of in situ spoilage ability of common facultative anaerobic bacteria and confirmation of volatile spoilage markers in vacuum-packaged lamb

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Food Science and Human Wellness 2024年

作者： Xiangyuan Wen dequan zhang Su Wang Zhiyuan Xiao Xin Li Debao Wang Wei Yang Chengjun Min Chengli Hou Institute of Food Science and Technology， Chinese Academy of Agricultural Sciences， Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process， Ministry of Agriculture and Rural Affairs Institute of Agricultural Product Processing and Nutritional Health， Chinese Academy of Agricultural Sciences (Cangzhou) Sunrise Material Co.， Ltd Jiangyin Beijing Ershang Meat Food Group Co.， Ltd

Microbial growth causes lamb spoilage. This study explored the spoilage ability of Latilactobacillus sakei (L. sakei)， Serratia proteamaculans (S. proteamaculans) and Hafnia proteus (H. proteus) in vacuum-packed raw lamb， including growth ability， degradation of protein and lipid， and change of volatile organic compounds (VOCs) profile， meanwhile screened the key VOCs produced by the targeted strains with meat background excluding， finally confirmed the volatile spoilage marker of vacuum-packaged lamb by comparing with our previous work. The results showed that L. sakei， S. proteamaculans and H. proteus had excellent growth ability. L. sakei inoculated group significantly reduced the pH value， showed higher TCA-soluble peptides content， and excellently degraded sarcoplasmic and myofibrillar proteins. About free amino acids， L. sakei significantly degraded serine， arginine and aspartic acid， while S. proteamaculans and H. proteus significantly degraded serine and lysine. In addition， L. sakei had a strongest effect on promoting free fatty acids production， followed by S. proteamaculans and finally H. proteus. Evaluating from various indicators， the co-culture of the three strains did not have any effect. The key volatiles produced by L. sakei were 1-hexanol， acetic acid and hexanoic aicd， S. proteamaculans were 1-hexanol and acetoin， and H. proteus was 1-hexanol， acetic acid and acetoin. In the end， 1-hexanol， hexanoic acid and acetoin were proven to be spoilage markers for vacuum-packaged and chilled lamb. This study can provide fundamental information for inhibiting and rapid identification of spoilage in vacuum-packaged lamb.

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Kriging-高维代理模型建模方法研究与改进

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机械工程学报 2024年第5期60卷 249-263页

作者：孟原史宝军张德权河北工业大学省部共建电工装备可靠性与智能化国家重点实验室天津300401 河北工业大学先进智能防护装备技术教育部重点实验室天津300401 河北工业大学机械工程学院天津300401

传统代理模型技术在处理高维问题时,由于变量维数增加使得建模所需样本数量呈指数型增长,将导致计算成本显著提高。为了构建适用于高维问题的代理模型,在DIRECT优化算法基础上,改进其初始样本点位置,实现初始样本集的扩充,并将克里金(Kr... 详细信息

传统代理模型技术在处理高维问题时,由于变量维数增加使得建模所需样本数量呈指数型增长,将导致计算成本显著提高。为了构建适用于高维问题的代理模型,在DIRECT优化算法基础上,改进其初始样本点位置,实现初始样本集的扩充,并将克里金(Kriging)建模方法与高维代理模型(High-dimensional model representation,HDMR)相结合,这样可避免建立的模型陷入局部最优,提出一种改进的Kriging-HDMR建模方法。iKriging-HDMR建模方法利用高维代理模型的优点,将高维问题的响应函数等效为一系列低维函数的叠加,发挥iKriging-HDMR建模方法的优势以减少建模过程所需样本点个数,提出一种新的收敛条件,从而减小代理模型的局部误差以保证建立的代理模型具有较高的精度。通过数值算例和机器人工程应用,验证了提出方法的有效性。结果表明,所提出的iKriging-HDMR建模方法可显著减少建模所需样本点数量,具有很好的计算精度和效率。

关键词：高维代理模型 Kriging DIRECT采样试验设计工业机器人

工业机器人全域误差场精细化建模方法及其误差补偿策略

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机械工程学报 2024年第13期60卷 316-329页

作者：张德权李星奥张宁宁国松韩旭河北工业大学省部共建电工装备可靠性与智能化国家重点实验室天津300401 河北工业大学机械工程学院天津300401 重庆智能机器人研究院重庆400714

工业机器人在其全寿命周期内受多源不确定性因素影响,导致末端执行器实际位置与期望位置存在偏差,直接影响所加工产品质量。为此,开展工业机器人误差补偿研究,提出了基于非运动学标定原理的全域精细化误差场建模方法与误差补偿策略,并... 详细信息

工业机器人在其全寿命周期内受多源不确定性因素影响,导致末端执行器实际位置与期望位置存在偏差,直接影响所加工产品质量。为此,开展工业机器人误差补偿研究,提出了基于非运动学标定原理的全域精细化误差场建模方法与误差补偿策略,并进行了实验验证,旨在为提升国产工业机器人精度性能提供一种有效工具。以工业机器人末端执行器名义位置为输入节点,相应的定位误差为输出节点训练径向基函数神经网络,结合交叉验证和粒子群优化算法提高训练效率及模型精度,使用较少样本准确构建工业机器人定位误差场。根据误差场预测工业机器人任意点定位误差,通过编辑控制器设定值以增加预偏置的方式实现误差补偿。针对三款额定负载分别为3 kg、12 kg和50 kg的国产工业机器人开展误差补偿实验,相同样本点下所建立误差场与基于误差相似性原理的误差模型相比精度更高,补偿后三款工业机器人绝对定位误差范围分别减小了44.14%、77.48%和80.65%,最大绝对定位误差分别减小了42.55%、76.07%和82.24%,验证了所提方法的工程适用性。

关键词：工业机器人误差补偿误差场模型径向基函数神经网络精度保持性

基于分层贝叶斯推理的RV减速器动力学模型修正及动态响应预测方法

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机械工程学报 2024年第11期60卷 135-144页

作者：张德权李星奥贾新宇叶楠韩旭河北工业大学省部共建电工装备可靠性与智能化国家重点实验室天津300401 河北工业大学机械工程学院天津300401

RV减速器作为高端装备核心零部件其性能好坏直接影响装备整机性能。动力学分析是提高RV减速器长期稳定服役能力的重要手段。当前研究在动力学建模时未考虑多源不确定性因素的影响,导致所建立理论模型误差较大,影响后续分析精度。为此,... 详细信息

RV减速器作为高端装备核心零部件其性能好坏直接影响装备整机性能。动力学分析是提高RV减速器长期稳定服役能力的重要手段。当前研究在动力学建模时未考虑多源不确定性因素的影响,导致所建立理论模型误差较大,影响后续分析精度。为此,基于分层贝叶斯推理开展RV减速器不确定性度量与传递研究,实现其动力学模型修正及动态响应预测,旨在为准确评估RV减速器动态特性提供有效保障。根据RV减速器结构特点及传动原理,建立整机与核心零部件动力学理论模型,采用Newmark法求解位移、速度和加速度响应。引入待修正参数的多层超参数概率分布,构建整机与核心零部件分层贝叶斯概率模型。充分考虑待修正参数的先验信息,运用过渡马尔可夫链蒙特卡罗法进行识别获取后验分布信息,准确修正RV减速器动力学模型。在此基础上,将参数不确定性进行传递,实现动态响应预测。针对某国产RV-20E型减速器,采用所提方法对其薄弱环节曲柄轴和摆线轮进行分析,得到两者刚度参数的后验分布信息及动态位移响应预测结果。

关键词： RV减速器分层贝叶斯模型修正响应预测不确定性分析

论黄河流域环境司法协同的法理溯源与制度构建

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社会科学动态 2024年第8期 51-58页

作者：张德权中国政法大学刑事司法学院北京100088

黄河流域环境司法协同当属实现“黄河流域生态保护和高质量发展”重大战略目标的必要法治保障。当前,在黄河流域环境保护进程中开展的司法协作存在系统化程度不够、司法协作主体及其职责不清、司法协作实践的形式化问题明显以及司法协... 详细信息

黄河流域环境司法协同当属实现“黄河流域生态保护和高质量发展”重大战略目标的必要法治保障。当前,在黄河流域环境保护进程中开展的司法协作存在系统化程度不够、司法协作主体及其职责不清、司法协作实践的形式化问题明显以及司法协作配套制度供给不足等多重制约。黄河流域是一个兼具整体性和关联性的有机巨系统,对黄河流域生态环境的司法保护,应当理性审视依行政区划建立的司法保护体制机制,以生态整体主义与协同治理理论为理论根基,由司法协作转向司法协同,锚定司法协同的体制机制、主体范围、衔接程序以及配套制度这四条主线探索黄河流域环境司法协同制度的构建,以形成“全黄河流域”环境司法“系统化协同”体系,为黄河流域环境治理现代化提供司法保障。

关键词：黄河流域环境司法协同法治保障民行刑共治

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基于电子鼻和顶空固相微萃取结合气相色谱-嗅闻-质谱联用技术分析不同品种羊肉煮制风味特征

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食品与发酵工业 2024年第10期50卷 298-305页

作者：陈鹏羽张德权李少博王卫徐乐张佳敏张锐陈丽成都大学食品与生物工程学院肉类加工四川省重点实验室四川成都610106 中国农业科学院农产品加工研究所农业农村部农产品质量安全收贮运管控重点实验室北京100193

为探究不同品种羊肉煮制后风味的差异,采用电子鼻和顶空固相微萃取结合气相色谱-嗅闻-质谱联用(headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer,HS-SPME-GC-O-MS)技术,对煮制后欧拉羊、巴寒杂交羊和宁夏滩羊背最长肌和霖肉挥发性风味化合物成分进行了比较分析。结果表明,欧拉羊肉煮制后的电子鼻图谱轮廓区别于巴寒杂交羊和宁夏滩羊。运用HS-SPME-GC-O-MS技术对煮制羊肉挥发性风味指纹进行分析,3种羊肉共检出30种挥发性化合物,主要包括醛类、醇类、酯类及其他类,其中20种挥发性化合物可被嗅闻出,19种香气活度值≥1的关键香气化合物,包括1-辛烯-3-醇、己醛、壬醛、辛醛、乙酸乙酯、二甲基三硫和2-戊基呋喃等。结合多元数据统计结果分析,发现巴寒杂交羊肉和宁夏滩羊肉煮制后的挥发性化合物成分相近,与欧拉羊肉差距较大,这与电子鼻结果一致。该项研究为羊肉风味品质评价、产地溯源、真伪鉴别提供可靠的数据参考。

关键词：羊肉煮制气相色谱-嗅闻-质谱联用产地溯源挥发性风味物质