Development of a Whey Protein Recovery Process Using Sugar Kelp ( Extracts.

Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp ( extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste.

Hydrophobic corn zein-modified cellulose nanofibril (CNF) films with antioxidant properties.

Cellulose nanofibrils (CNFs) can form strong biodegradable films; however, due to their hydrophilicity, moisture can degrade their mechanical and barrier properties. Corn zein (CZ) is a hydrophobic protein that when covalently linked with CNF films through peptide bonds, may improve their hydrophobicity. CZ was covalently linked to aminophenylacetic acid and aminobenzoic acid esterified CNF films which were then assessed for evidence of modification, hydrophobicity, mechanical properties, and antioxidant activity.

Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage.

Bacteria including Vibrio spp. persist in coastal waters and can contaminate edible seaweeds. Pathogens such as Listeria monocytogenes, shigatoxigenic Escherichia coli (STEC), and Salmonella have been associated with and present serious health risks in minimally processed vegetables including seaweeds.

Characterization of novel cellulose nanofibril and phenolic acid-based active and hydrophobic packaging films.

Cellulose nanofibril (CNF) is a natural biodegradable biopolymer with excellent mechanical and barrier properties. However, it is susceptible to moisture-induced deterioration of its properties. Attachment of phenolic acids can improve its hydrophobicity and provide additional active functionalities such as antioxidant properties.

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp ().

Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad.

Use of Invasive Green Crab for Production of a Fermented Condiment.

To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was combined with 100 mg g, 200 mg g, or 300 mg g NaCl, and spontaneously fermented for up to 120 days.

Anti-Hyperglycemic Effects of Green Crab Hydrolysates Derived by Commercially Available Enzymes.

The predation and burrowing activity of invasive green crabs have had detrimental effects on important marine resources and habitats. Our objective is to develop bioactive hydrolysates by enzymatic proteolysis of underutilized green crab. Mechanically separated mince was hydrolyzed with Alcalase, Protamex, Flavourzyme, and Papain (1%) for 60 min.

Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.

Sous vide (SV) and high-pressure processing (HPP) are promising techniques in the development of high-quality seafood products. The objectives of this study were to evaluate the impacts of HPP on the physicochemical quality and consumer acceptance of subsequently SV-cooked lobster tails. Raw shucked lobster tails were processed at 150 or 350 MPa for 5 or 10 min.

Potential of recovered proteins from invasive green crabs (Carcinus maenas) as a functional food ingredient.

Background: Invasive green crabs contain high-quality proteins that have potential as functional ingredients in formulated foods. This study evaluated the functional properties and compositional characteristics of green crab proteins recovered by isoelectric solubilization/precipitation (ISP).

Results: Mechanically separated green crab mince (control) was solubilized at pH 2 (PP2) and pH 10 (PP10), then proteins were precipitated at pH 5.

Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens).

High pressure processing (HPP) of post-rigor abalone at 300MPa for 10min extended the refrigerated shelf-life to four times that of unprocessed controls. Shucked abalone meats were processed at 100 or 300MPa for 5 or 10min, and stored at 2°C for 35days. Treatments were analyzed for aerobic plate count (APC), total volatile base nitrogen (TVBN), K-value, biogenic amines, color, and texture.

Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens).

High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment.

Oxidative stability and consumer acceptance of fish oil fortified nutrition bars.

Unlabelled: Oat and soy-based nutrition bars were fortified with 4 levels of fish oil (0, 6, 12, or 18 g per approximately 600 g batch), representing 0%, 20%, 40%, or 60% replacement of canola oil. The commercially available purified fish oil was not emulsified nor encapsulated, and contained tocopherols. Baked nutrition bars were evaluated for proximate composition, water activity, alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic (DHA) content, and consumer acceptance using a 9-point hedonic scale.

The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes.

The objective of the study was to determine the effectiveness of acidulant dip treatments (with or without aqueous ozone) to reduce enzymatic browning and to extend the shelf life of fresh-cut potato slices during refrigerated storage (4 °C) for 28 d. Potato slices subjected to aqueous ozone (2 ppm) had significantly (P≤ 0.05) higher L-values and lower a-values, but ozone did not appear to have any effect on aerobic plate counts (APCs) or polyphenol oxidase (PPO) activity.

Fish oil fortification of soft goat cheese.

Unlabelled: Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g fish oil per 3600 g goat milk) prior to curd formation to deliver high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per serving. The cheese was evaluated for proximate composition, EPA+DHA content, oxidative stability, color, pH, and consumer acceptability. The cheese was partially vacuum packed and stored at 2 °C for four weeks.

Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss.

Genistein, the primary isoflavone in soybean, is one of the chemical components responsible for some of the off-flavors associated with soy-based foods. The potential effects of genistein on the sensory and chemical quality of fish muscle may affect the full utilization of soybean meal as an alternative protein in aquaculture diets. Fingerling trout fed commercial diets containing 0, 500, 1000, or 3000 ppm pure genistein were analyzed after 6 and 12 months of feeding.