Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles.

The objective of this study was to compare the effect of freezing and heating treatment sequences on the biochemical properties and flavor of crab (Portunus trituberculatus) meat during freeze-thaw cycles. The results showed that pH, color, K and microstructure changes in the H-F group were not significant with increasing number of freeze-thaw cycles, but TVB-N values increased and WHC values decreased. However, with the increase in the number of freeze-thaw cycles, pH and WHC significantly decreased and TVB-N, L* and K values significantly increased in the C and F-H groups.

Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry.

Driven by economic interests, surimi adulteration has become a high-frequency issue. This study aims to assess the feasibility of gas chromatography-ion mobility spectrometry (GC-IMS) in detecting surimi adulteration. In this work, three common adulterated surimi models were established by mixing with different fish species and ratios.

A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish.

An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.

Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis.

Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc.

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker () Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy.

Divalent calcium ions (Ca) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and protein structure changes of surimi gels made from large yellow croaker. The results showed that the addition of calcium lactate (0%, 0.

Origin of static magnetic field induced quality improvement in sea bass () during cold storage: Microbial growth inhibition and protein structure stabilization.

To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass () was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable counts, water holding capacity, pH, color, and textural properties. Characteristics of the protein in the presence of SMF were investigated by measuring total sulfhydryl (SH) content, Ca-ATPase activity, secondary structure, and muscle microstructure. SMF treatment exhibited positive effects on fish quality, showing favorable performance on the most quality indicators, especially a significant reduction in the Microbial Counts.

Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of .

The influence of microbiota composition and metabolisms on the safety and quality of fermented fish products is attracting increasing attention. In this study, the total viable count (TVC), pH, total volatile base nitrogen (TVB-N) as well as biogenic amines (BAs) of traditional fermented () were quantitatively determined. To comprehend microbial community variation and predict their functions during fermentation, 16S rRNA-based high-throughput sequencing (HTS) and phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) were employed, respectively.

Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges.

Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious.

Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread.

This study aimed to investigate the effect of fish skin gelatin (, 0.5%, or 1.0%, flour basis) on the properties of wheat () dough and bread.

The modification of gelatin films: Based on various cross-linking mechanism of glutaraldehyde at acidic and alkaline conditions.

In order to investigate the effect of glutaraldehyde (GTA) on the structure, mechanical properties and thermal stability of gelatin films, gelatin films modified by GTA at various pH (4.5, 6.5, and 11), were prepared.

The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of .

was isolated from ready-to-serve brine goose, identified by 16S rRNA gene sequencing analysis and treated with a commercial microwave sterilization condition (a power of 1,800 W at 85°C for 5 min). The influence of microwaves on the morphology, the permeability of membrane and the expression of total bacterial proteins was observed. Microwave induced the clean of bacterial nuclear chromatin, increased the permeability and disrupted the integrity of membrane.

H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams.

In order to distinguish the taste styles of dry-cured hams (Jinhua, Xuanwei, Country, Parma and Bama), we established a H nuclear magnetic resonance spectroscopy method to identify metabolites. Totally, 33 charged metabolites, including amino acids, organic acids, nucleic acids and their derivatives, sugars, alkaloids and others were identified. The abundant glutamate, lysine, alanine, leucine and lactate could be the major contributors of taste.

[Effects of Organic Pollutants on the Bacterioplankton Community in Hangzhou Bay].

Hangzhou Bay suffers from intensive anthropogenic disturbances and a huge amount of terrestrial inputs, and thus has become one of the most seriously contaminated coastal zones in China. There is evidence that microbes play a dominant role in pollutant biodegradation and serve as biomarkers for pollution levels. However, it remains unclear how the bacterioplankton communities respond to organic contaminants.

Quantitative prediction of shrimp disease incidence via the profiles of gut eukaryotic microbiota.

One common notion is emerging that gut eukaryotes are commensal or beneficial, rather than detrimental. To date, however, surprisingly few studies have been taken to discern the factors that govern the assembly of gut eukaryotes, despite growing interest in the dysbiosis of gut microbiota-disease relationship. Herein, we firstly explored how the gut eukaryotic microbiotas were assembled over shrimp postlarval to adult stages and a disease progression.

Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing.

Background: To investigate the change of bioavailability and structure of myofibrillar proteins during Nanjing dry-cured duck processing, carbonyl content, sulfhydryl (SH) group, disulfide (SS) group, sodium dodecyl sulfate polyacrylamide gel electrophoresis, surface hydrophobicity, secondary structures and in vitro digestibility were determined.

Results: During processing, carbonyl content and surface hydrophobicity increased; SH turned into SS group; α-helix turned into β-sheet and random coil fractions. Protein degradation occurred during dry-curing and drying-ripening stages.

Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine.

The aim of this work was to evaluate the plasticizing effect of Lysine (Lys), Arginine (Arg) and Histidine (His) on gelatin films. Gelatin films incorporated with Lys, Arg and His at different levels (0, 0.5 and 1.

The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing.

Twelve pieces of were processed into Chinese traditional dry-cured loins. The changes in the proteolylic enzymes activities, myofibrillar proteins degradation, and free amino acids content were investigated during processing. Compared with fresh piece (0 day), the cathepsin B + L and calpains activities decreased after dry-curing and maintained potential activities values of 23.

Determination of aliphatic amines in food by on-fiber derivatization solid-phase microextraction with a novel zeolitic imidazolate framework 8-coated stainless steel fiber.

Some harmful aliphatic diamines, e.g., putrescine (Put) and cadaverine (Cad), play important roles in food safety evaluation.

Environmentally friendly solid-phase microextraction coupled with gas chromatography and mass spectrometry for the determination of biogenic amines in fish samples.

In this work, a facile and environmentally friendly solid-phase microextraction assay based on on-fiber derivatization coupled with gas chromatography and mass spectrometry was developed for determining four nonvolatile index biogenic amines (putrescine, cadaverine, histamine, and tyramine) in fish samples. In the assay, the fiber was firstly dipped into a solution with isobutyl chloroformate as derivatization reagent and isooctane as extraction solvent. Thus, a thin organic liquid membrane coating was developed.

Effect of black pepper essential oil on the quality of fresh pork during storage.

The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4°C for 9days was evaluated.

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.

The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TBARS) values increased during dry-curing and marinating then decreased during dry-ripening.

Divergent metabolic responses of Apostichopus japonicus suffered from skin ulceration syndrome and pathogen challenge.

Skin ulceration syndrome (SUS) is the main limitation in the development of Apostichopus japonicus culture industries, in which Vibrio splendidus has been well documented as one of the major pathogens. However, the intrinsic mechanisms toward pathogen challenge and disease outbreak remain largely unknown at the metabolic level. In this work, the metabolic responses were investigated in muscles of sea cucumber among natural SUS-diseased and V.

Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.

The volatile composition and sensory attributes of Merlot wines produced from vines under differing levels of water stress, with or without a foliar, kaolin-based particle film, were analyzed by stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) and sensory evaluation. Vines were irrigated over consecutive vintages with 100, 70, or 35% of their estimated water requirements (ET(c)), or 35% until color change then 70% until harvest (35-70% ET(c)). Neither of the treatments consistently influenced ester concentrations or their relative amounts, though their concentrations varied from year to year.

[Preparation of oligosaccharides from alginate by fermenting combined with membrane separation method and analysis of the oligomers].

Changes in biomass, oligosaccharides content and alginate lyase activity in broth of Alteromonas sp. incubated in shaking flask and fermentation jar were studied. According to those changes, parameters were established for preparing oligosaccharides from alginate by fermentation combined with nano-filtration membrane separation method.