INFORM June 2026

EXTRACTS & DISTILLATES INFORM 37

with the non-irradiated pork, EBI ≥3 kGy significant ly ( P < 0.05) decreased total viable count while causing significant ( P < 0.05) increases in peroxide value, and contents of thiobarbituric acid reactive substances, carbonyl, disulfide bonds and dityrosine of the chilled fresh pork. EBI induced myofibrillar protein unfolding decreased α -helix and β -turn, increased β -sheet and random coils, increased surface hydrophobicity, and decreased endogenous tryptophan fluorescence intensity in a dose-dependent manner, compared with the non-irradiated samples. SDS PAGE results showed that EBI ≥7 kGy caused cross-linking and aggregation of proteins, likely due to the oxidation of sulfydryl groups and formation of more disulfide bonds. Accordingly, EBI at 3–5 kGy along with vacuum packaging can be applied to fresh pork before chilled storage to extend its shelf life. HIGH-PRESSURE PROCESSING COMBINED WITH CHITOOLIGOSACCHARIDE CATECHIN CONJUGATE ENHANCES QUALITY AND SHELF-LIFE OF PRECOOKED CRAB MEAT Pimsannil, K., et al. , Food Bioscience , 77, 108346, 2026. Precooked blue swimming cr ab (P-BSC) meat is of high de mand but it is perishable with short shelf-life. The effective preservation is still required to maintain the quality and ensure the safety. Therefore, the effects of chitooligosac

charide-catechin conjugate (COSC) (100 and 200 ppm) and high-pressure process ing (HPP, 500 MPa for 5 min), individually and in combina tion, on the microbiological, chemical, and sensory quality of P-BSC lump meat during refrigerated storage (4 ± 1 °C) were investigated. COSC alone slightly delayed microbial growth, while HPP completely inhibited bacterial proliferation up to day 15. The combination of HPP and COSC, particu larly HPP + COSC (200 ppm), extended the shelf-life up to 24 days by keeping aerobic plate count below 5 log CFU/g and effectively eliminat ing Pseudomonas and Vib rio spp. Chemical indicators of spoilage (pH, TVB-N, and TMA-N contents) remained within acceptable limits, and lipid oxidation (PV and TBARS) was significantly retarded. Principal component analysis confirmed strong separation between treated and untreated groups, indicating the efficacy of treatments used. EPA and DHA were not affected after extended storage, while volatile compounds containing spoilage-related acids and esters were reduced. Metagenomic profiling showed that HPP + COSC200 treatment suppressed spoilage and pathogenic taxa ( Pseudoalteromonas , She wanella, and Vibrio ), while non-pathogenic Carnobacte rium spp. became dominant. Sensory evaluation confirmed no detrimental effects on appearance, texture, odor, or overall acceptability after 24 days. Overall, the combined

HPP + COSC200 treatment effectively preserved P-BSC lump meat and extended its shelf-life without compromising the eating quality. Ryan J. Stoklosa is a research chemical engineer and lead scientist for the USDA, Agricultural Research Service located in Wyndmoor, Pennsylvania. His research focuses on technologies to convert plant biomass into fuels and high value chemicals. Novel sources of lipids, pro teins, and amino acids should exhibit high quality charac teristics for overall application and function. The following articles highlight new findings in this area with special atten tion given to flavor profile and antioxidant potential. EFFECT OF SPIRULINA DERIVED MAILLARD REACTION PRODUCTS ON QUALITY AND VOLATILE PROFILES OF PLANT-BASED PATTIES Kim, Y. E., et al. , Food Science and Biotechnology , 35, 977, 2026. Spirulina ( Arthrospira plat ensis ) has a high protein content. In this study, protein was extracted from Spirulina powder, after which Maillard reaction products (MRPs) were produced via reactions with glucose or xylose. The incorporation of MRPs signifi cantly increased ( p < 0.05) the water-holding capacity and