Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods.

To inhibit the quality deterioration caused by the frozen storage of surimi products, this work investigated the effect of freezing methods, including raw-freezing-setting-heating, raw-setting-freezing-heating, and raw-setting-heating-freezing, on quality changes in surimi gel. The moisture loss, physical-chemical properties, and protein structure conformation of surimi gel derived from Bombay duck (BD) were assessed following frozen storage periods of 20, 40, and 60 days. The findings suggest that the raw-setting-heating-freezing method yielded optimal surimi gel properties with extended frozen storage time.

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage.

Introduction: The production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temperature fluctuation on the quality changes of the large yellow croaker during frozen storage.

Methods: In this experiment, the large yellow croaker was soaked in a low-salt solution, and physical and chemical properties, water-holding capacity, color, and protein characteristics of the muscle were investigated after repeated freeze-thaw (F-T) cycles and frozen storage.

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck ().

This study investigates the effects of heating method, setting time, and setting temperature on the gel properties, water holding capacity (WHC), molecular forces, protein composition, protein conformation, and water transition of Bombay duck (BD) surimi gel. The obtained results demonstrate that the best gel properties are obtained by two-step heating at 30°C for 120 min while the hardness was 10.418 N and the breaking force was 4.

Improvement of Gel Quality of Squid () Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate.

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant ( < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant ( < 0.

The improved properties and microstructure of β-solidify TiAl alloys by boron addition and multi steps forging process.

A novel forging process has been designed for better mechanical properties of Ti-43Al-6Nb-1Mo-1Cr-(0,0.6)B alloys in this paper. Multi step forging process could provide much finer microstructure, higher room-temperature strength, increased high-temperature strength and elongation with these alloys.