To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far‐infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water‐holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far‐infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. Practical Application Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing could better maintain the quality of thawed fish.
This study examined the effects on conformation and oxidation of myofibrillar protein in largemouth bass by different thawing methods. The conventional thawing, microwave thawing, microwave (MVT) or ultrasound combined with vacuum thawing, microwave or far‐infrared thawing (FMT) combined with magnetic nanoparticles were used in this experiment. The physicochemical changes were analyzed by differential scanning calorimetry and dynamic rheology. The protein structure changes were measured by Raman, intrinsic fluorescence, and second‐derivative ultraviolet spectrometry. The degree of protein aggregation was evaluated by surface hydrophobicity, particle size, and zeta‐potential measurements. Total sulfhydryl content, protein carbonyl content, Ca2+‐ATPase activity, and SDS‐PAGE were used to analyze the degree of protein oxidation. Results showed that MVT and FMT samples had better thermal stability, more stable protein conformation, and a lower degree of protein oxidation. Thus, these two methods would be beneficial to sustain the quality of thawed fillets. Practical Applications In the market circulation, largemouth bass (Micropterus salmoides) need to be frozen. The thawing methods can directly affect the quality of frozen fish, thus causing the changes in the conformation of the myofibrillar protein in fish, and also affecting the degree of protein oxidation. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far‐infrared thawing had less effect on myofibrillar protein of fish and were a better thawing method.
Background: China ranks second in the incidence of tuberculosis (TB), and the virulence and infectivity of Mycobacterium tuberculosis (M.tb) in different lineages are different. The variation of virulence genes in the M.tb regions of difference (RD) may be the reason for differences in pathogenicity. Studying the relationship between virulence gene mutations in the RD region of clinical strains of M.tb and TB relapse can provide basic data for the study of TB prevention and control.Methods: A total of 155 M.tb clinical strains were collected in Kashgar Prefecture. Whole-genome sequencing (WGS) was conducted, and mutations in virulence genes in the M.tb RD region were analyzed.The maximum likelihood method was implemented using IQ-TREE software. Logistic regression was used to analyze the relationship between lineage, RD region virulence gene variation, and patient relapse. Results:The 155 strains of M.tb in Kashgar Prefecture belong to 3 M.tb lineages: L2 (45.80%), L3 (32.90%), and L4 (21.30%). In relapsed patients, L2 (70.83%, 17/24) was significantly higher than the other lineages (29.17%, 7/24; P<0.05). Relapse was significantly correlated with L2 [odds ratio (OR) =3.505; 95% confidence interval (CI): 1.341-9.158; P=0.011]. In the virulence genes of the RD region, g.4357804
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