Inactivation effect and kinetics of cathepsin L from white shrimp () by dense phase carbon dioxide.

The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp () were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed that under the same treatment temperature, the inactivation effect of DPCD on cathepsin L increased gradually with the increase of pressure and time.

Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model.

The relationship between freshness changes and visual images of Litopenaeus vannamei was established based on Sensory Evaluation, Total Volatile Base Nitrogen (TVB-N), Total Viable Count (TVC), and Gray Value during storage at 4 °C. A non-destructive detection system using the advanced YOLO(You Only Look Once)-Shrimp model was developed to evaluate shrimp freshness. The results revealed a gradual increase in freshness indices over time, with the gray value showing strong positive correlations with TVB-N and TVC (0.

Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure.

Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure are elaborated in the present review. Meanwhile the methods of ice crystal characterization are outlined.

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage.

This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was -1 °C. Electric nose (e-nose) showed significant changes in volatile components within 8 days.

Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition.

Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention.

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions.

Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.

Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures.

This study aimed to investigate taste substances of shrimp heads stored at 20 °C, 4 °C, -3 °C, and - 18 °C, and the correlation between taste substances and 25 key volatile substances. Notably, samples stored at 20 °C showed significant changes in bitter amino acids and hypoxanthine, and quickly deteriorated. Samples stored at 4 °C for 14 d or - 3 °C for 30 d facilitated the development of umami amino acids, sweet amino acids, and IMP.

Bactericidal efficacy of plasma-activated water against on .

In this study, the antimicrobial mechanism of plasma-activated water (PAW) against and the effectiveness of PAW in artificially contaminated were investigated. The results demonstrated a significant reduction ( < 0.05) in viable counts of with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s).

Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage.

The effect of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the protein structure, aggregation, and emulsifying properties of common carp (Cyprinus carpio) myofibrillar protein during frozen storage were evaluated in the present study. The result showed that, compared with AF and IF samples, UIF sample had higher reactive/total sulfhydryl, protein solubility, and lower protein turbidity (P < 0.05), indicating that UIF was beneficial to inhibit protein oxidation and aggregation induced by frozen storage.

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils.

Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated.

Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels.

Konjac glucomannan (KGM) is widely used as a stabilizer for the structuring of highly unsaturated oils. This study aimed to investigate the changes in structure and functional properties of soybean oil - based oleogels (emulsion template method) prepared with different amounts of KGM-modified pea isolate protein (PPI). The findings revealed that the oleogels formed three - dimensional networks through van der Waals interactions and hydrogen bonding between the stretched PPI and KGM.

Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret.

In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxidation and digestion. Subsequently, the effects of MDA-mediated oxidation on the structure and digestive properties of golden pomfret myofibrillar fibrillar protein were determined. The results showed that the hydrolysis degree and digestion rate of MP were inhibited with the increase in MDA concentration (0, 0.

Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide.

Parvalbumin (PV) is a major allergen in fish, and traditional treatments cannot reduce its sensitization. The effects of dense-phase carbon dioxide (DPCD) treatment on the sensitization and spatial structure of PV in Trachinotus ovatus were evaluated in this study. Western blotting and indirect ELISA were used to determine the allergenicity changes and spatial conformations of PV treated by DPCD.

Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins.

The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid (OLA). In the presence of 100 mmol/L OLA, hemin iron decreased by 62.

Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of .

The implications of different liquid nitrogen freezing (LNF) temperatures (-35 °C, -65 °C, -95 °C, and -125 °C) on the ice crystal and muscle quality of white shrimp () were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at -125 °C being the fastest.

Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein.

The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W·cm, 300 W/1.077 W·cm, and 500 W/1.

Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei).

The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possibility of energy saving by MF. The results showed that the -35 °C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to -35 °C immersion freezing (control group, IF). With the increase in freezing temperature in the MF treatments, the size of ice crystals gradually increased, and the sensory properties of shrimp decreased.

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide.

The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamei) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, crosslinking degree, and microstructure of shrimp surimi gels were investigated. Quantitative microstructural characteristics were investigated to elucidate the changes in microstructure during the formation of gel induced by DPCD.

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction.

Fish oils contain ω-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal structure and non-covalent interaction were investigated to reveal the self-assembly mechanism from the perspective of beeswax and oil phase characteristics.

Insight into the microorganisms, quality, and protein structure of golden pompano () treated with cold plasma at different voltages.

Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the bacteriostatic effect of CP. Golden pompano () was treated with CP at different voltages (10, 20, and 30 kV).

Regulation of the Colour Change of 3D-Printed Mackerel Mince () Based on Purple Potato Powder and Citric Acid.

The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were also investigated. The results showed that an increase in PP and CA concentrations gradually brightened the product colour and turned it pink.

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide.

The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were used to monitor changes in the water status of surimi gel under different treatment conditions. Whiteness, water-holding capacity and gel strength were used as the quality indicators of the surimi gel.

Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano () and hybrid grouper ().

Golden pompano () and hybrid grouper () has widely been distributed in China and Southeast Asian countries with great commercial importance. In this study, the nutritional profiles, chemical and physical parameters of back and abdomen muscles were determined. Significantly different ( < .

Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus).

This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and physicochemical properties of golden pompano (Trachinotus ovatus) muscle. The result showed that, compared with refrigerator freezing (RF) and immersion freezing (MIF-0), magnetic fields prolonged the freezing time. However, the centrifugal loss and cooking loss of MIF-20 were 23.

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel.

Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study.