Publications by authors named "Haoben Hu"
Article Synopsis
- - This study investigates how different processing times and enzyme types affect the flavor of freeze-dried sea cucumber powder, using advanced technologies like electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS).
- - The analysis showed distinct flavor profiles among different processing groups, with the 60-FN group demonstrating a wider variety of volatile compounds compared to others, while the 80-PN group had higher concentrations of specific compounds.
- - The findings highlight the potential for improving flavor and quality in the sea cucumber industry through optimized processing, offering practical insights for the development of non-thermal technologies like vibration milling.
Label-free quantitative proteomics and weighted protein co-expression network (WPCNA) strategy was used to determine the molecular mechanisms about how did the low temperature vacuum heating (LTVH) improve the texture quality of sturgeon fillets compared to traditional cooking (TC). Results showed that LTVH can reduce the accumulation of lactate and malondialdehyde (MDA) in sturgeon fillets, and decrease the degradation of myofibrillar protein. 594 proteins were identified, 26 and 10 key differentially abundant proteins (KDAPs) were observed in LTVH50-15 vs TC100-15 and LTVH60-15 vs TC100-15 groups, respectively.
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