Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid by Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

“…This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. …”
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Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage by Wenru Liu, Yong Shen, Na Li, Jun Mei, Jing Xie

“…Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). …”
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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

“…The MAP exerted beneficial effects on the quality of braised chicken, as demonstrated by retarding the production of total volatile basic nitrogen (TVB-N) and delaying lipid oxidation (TBARS test). …”
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Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken br... by Ming Liang, Hongwei Wang, Zhaoquan Zhou, Yechuan Huang, Huayi Suo

“…Additionally, application of LCFS96 significantly reduced L. monocytogenes_02 viable counts by 84.93%, while maintaining the pH, TVB-N and organoleptic properties of chicken meat under refrigeration at 4 °C for 12 days. …”
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Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage by Hanzheng Dou, Wenxiu Zhu, Siyang Chen, Yue Zou, Xiaodong Xia

“…Combining the results from various biochemical indicators of spoilage, <i>Psychrobacter immobilis</i>, <i>Shewanella putrefaciens</i>, and <i>Photobacterium swingsii</i> are shown to be the main spoilage bacteria in spoiled oyster meat, and their effects on changes in oyster meat quality were evaluated through total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARSs), and weight loss, respectively. …”
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Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation by Lanlan Wei, Shuaijie Zhu, Guoyuan Xiong, Jingjun Li, Wangang Zhang

“…During 10 days of the storage of the cooled fresh goose meat, compared with the control group, the pH of zein/PEG/nisin/C nanofiber membrane was 5.7, the concentration of the total volatile basic nitrogen (TVB-N) and the value of total viable count (TVC) and thiobarbituric acids (TBARS) are 11.28 mg/100g, 5.01 ± 0.69 log (CFU g−1), and 0.83 mg kg−1, respectively. …”
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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

“…The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased (p < 0.05). Free amino acids indicated that sweet amino acids significantly decreased, but bitter and umami amino acids increased. …”
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Charactering the spoilage mechanism of “three sticks” of Jinhua ham by Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao

“…Lower salt content, and higher moisture, TVB-N and thiobarbituric acid reactive substances (TBARS) values were observed in spoiled hams compared with normal hams. …”
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Valproic acid targets IDH1 mutants through alteration of lipid metabolism by Lubayna S. Elahi, Michael C. Condro, Riki Kawaguchi, Yue Qin, Alvaro G. Alvarado, Brandon Gruender, Haocheng Qi, Tie Li, Albert Lai, Maria G. Castro, Pedro R. Lowenstein, Matthew C. Garrett, Harley I. Kornblum

“…Both VPA and a selective FASN inhibitor TVB-2640 rewired the lipidome and promoted apoptosis in an IDH1 MT but not in an IDH1 WT glioma cell line. …”
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Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of <i>Nemipterus virgatus</i> Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibil... by Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi, Chunxia Zhou

“…Compared with the gel group containing only pre-emulsified flaxseed oil, the addition of rutin significantly reduced the levels of volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) in the gel and also mitigated the decline in acidity (<i>p</i> < 0.05). …”
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