Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures.

This study demonstrates that the co-inoculation with Lactiplantibacillus plantarum, Pichia fermentans and Staphylococcus saprophyticus accelerates catfish frame fish sauce fermentation. Over a 3-day period, significant changes occurred in physicochemical properties, microbial profiles, flavor compounds, and metabolomic spectra. Notable increases in acidity coupled with decreases in glucose underscored the robust environmental adaptability of the employed microorganisms.

Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds.

The effects of different thermal processing conditions on the flavor profiles of channel catfish were evaluated in terms of fatty acids, volatile flavor and taste compounds using steaming, boiling, roasting, and microwaving with different degrees. After thermal processing, 72 volatile organic compounds were detected, including 20 hydrocarbons, 5 ketones, 20 aldehydes, 7 heterocyclic compounds, 12 alcohols and others. Meanwhile, the contents of unsaturated fatty acids like oleic acid and linoleic showed a significant decline due to their heat-sensitive properties.

Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high-temperature sterilization.

Background: The gelation properties of surimi gel under various high temperatures (115, 118, and 121 °C) and sterilization intensities (F values of 3-7 min) were systematically investigated. A kinetic model detailed quality changes during heat treatment through mathematical analysis, elucidating mechanisms for gel quality degradation.

Results: Increased sterilization intensity significantly reduced the quality characteristics of surimi gel.

Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics.

Consumers care about the texture of fresh fish flesh, but a rapid quantitative analytical method for this has not been properly established. In this study, texture-associated biomarkers were selected by DIA-based proteomics for possible future application. Results indicated a significant decline in texture and moisture characteristics with extended storage under chilled and iced conditions, and flesh quality was categorized into three intervals.

Effect of different starch on masking fishy odor compounds.

Starch is a common ingredient to improve gel property of freshwater fish surimi, but the function of natural starch to mask fishy odor compounds in surimi products has not been investigated systematacially. Therefore, this study aimed to determine which natural starch could effectively mask fishy odor compounds and clarify their interaction by GC-MS, FT-IR spectroscopy, raman spectroscopy, X-ray diffraction, scanning electron microscopy and C nuclear magnetic resonance. The results showed that when the concentration, crystal type, amylose content, and dispersion degree of starch was 1 %, type C, 48 % (w/v), and 200 mesh with 0.

Effect of sugar reduction on sensory characteristics of dried fish mince product.

Background: Excessive sugar consumption has been linked to type 2 diabetes, obesity and other diseases. Therefore, it is indispensable to reduce sugar of food. However, the sensory characteristics of food are affected after sugar reduction (SR).

Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi.

Background: Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. The present study investigated the effects of chicken breast on the gel properties of mixed minced meat products.

Results: With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased.

L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms.

The effects of the L-hisdine (L-His)-assisted ultrasound on physicochemical characteristics and conformation of myofibrillar protein (MP) under reduced-salt condition were investigated using spectroscopic analysis, and the binding mechanism between L-His and MP was further elucidated through molecular docking and molecular dynamics (MD) simulations. UV second derivative spectra and intrinsic Try fluorescence spectra revealed that L-His formed a complex with MP and altered the microenvironment of MP. After L-His-assisted ultrasound treatment, MP showed smaller particle size, higher solubility, and more uniform atomic force microscopy image due to the decrease of α-helix content and the subsequent increase in zeta potential, active sulfhydryl content, and surface hydrophobicity.

Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue.

Although intramuscular connective tissue (IMCT) is low in fish, its impact on texture cannot be ignored due to its special location. Therefore, this study was aimed to investigate the contribution of IMCT degradation to fish softening and its mechanism induced by endogenous proteases. Results showed that IMCT honeycomb-like structure collapsed entirely on the 10th day of ice storage, along with a decrease of shear force by 36.

The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates.

Herein, the protective pattern of bilayer film on the texture stability of fillets was discussed in terms of endogenous enzyme activity, as well as protein oxidation and degradation. The texture properties of fillets wrapped with nanoparticles (NPs) bilayer film were greatly improved. NPs film delayed protein oxidation by inhibiting the formation of disulfide bond and carbonyl group as evidenced by the increase of α-helix ratio (43.

The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze-thawing treatments.

The freeze-thawing (FT) stability generally correlates well with the economic value and acceptability of frozen surimi-based products. However, quality changes of emulsified surimi gels under FT conditions are still unclear. Therefore, the gel properties of samples with different phase states of lipids (lard, lard + soybean oil, and soybean oil) were investigated at FT conditions.

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp ().

In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5.

Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp () Muscle.

Alterations of apoptosis have notable influences on flesh quality, but the mechanism is still unclear. Thus, apoptotic behaviors and related triggering mechanisms need to be explored. Fish muscle was prepared and stored at 4 °C for 0, 24, 48, 72, 96, and 120 h for apoptosis analysis.

The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis.

Herein, the protective pattern of chitosan coating enriched with green tea extract on texture stabilization of refrigerated grass carp fillets was explored. In general, higher shear force and lower endogenous enzyme activities were observed in coated fillets, with the max. level of cathepsins and calpain decreasing by 30.

Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases.

In this study, the effects of different pretreatments on the quality of white leg shrimp surimi were investigated based on shrimp endogenous proteases. The results showed that removing the head and rinsing significantly (P < 0.05) improved the gel strength, texture, whiteness, water distribution, and microstructure of the shrimp surimi gels.

A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages.

The risk of Procambarus clarkii eating safety attracts consumers' big concern, but it has not been addressed properly. Therefore, this study was aimed to investigate eating safety and quality of live and dead Procambarus clarkii at different stages by total volatile basic nitrogen (TVB-N), biogenic amines (BAs), total aerobic plate counts (TPC) and microbiota. The results showed that in live Procambarus clarkii, TVB-N and TPC values were below the limit despite vitality, while cadaverine in gills, intestines, and glands (GIG) exceeded in articulo-mortis Procambarus clarkii.

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.

In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC-MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1.

Research on apoptotic mechanism and related pathways involved in postmortem grass carp (Ctenopharyngodon idellus) muscle.

Background: Apoptosis activation is an essential research to reveal the triggering mechanism of flesh quality deterioration. This study was aimed at explaining apoptotic mechanism of postmortem fish in terms of caspases activation, cytochrome c (cyt-c) release, B-cell lymphoma 2 (Bcl-2) and Bcl2-associated X (Bax) protein levels, transcriptional levels of its molecules, and apoptosis-inducing factor (AIF) translocation at 4 °C for 5 days.

Results: Activation of caspase-9, caspase-8, caspase-3 and the release of mitochondrial cyt-c were observed during storage.

Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp () Using Ficin Enzyme.

The production of fish protein hydrolysates from bighead carp using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6. Three different hydrolysis times, 1, 3, and 6 h, were investigated, and their degree of hydrolysis (DH) values were 13.36%, 17.

Priority Management of Henle Trunk in Cranial-to-Caudal Approach for Laparoscopic Right Hemicolon Cancer Surgery.

This study aimed to compare the short-term clinical efficacy between prior and traditional approach of Henle trunk in laparoscopic right hemicolectomy (LRH) for right colon cancer. A total of 161 patients underwent LRH for right colon cancer between June 2018 and December 2020 by the same group of physicians. The prior approach of Henle trunk (priority group) was used in 82 patients and traditional approach in 79 (traditional group).

The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets.

Background: Textural deterioration is a serious problem in chilled fish flesh. Cysteine proteinases are proposed to participate in disintegration of collagen fibers during this process, while its mechanism remains elusive. In the present study, a cysteine proteinase was purified from grass carp muscle and identified by mass spectrometry, and its effect on structural changes of collagen fibers was investigated.

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp () Fillets.

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly.

Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation.

This study aimed to reveal the effects of vacuum-impregnated carboxymethyl chitosan (CMCS) coating with pomegranate peel extract (PPE) on quality retention of fish flesh during refrigeration. Herein, CMCS-PPE coating was effective in attenuating quality loss of grass carp fillets. Compared to Control, the levels of drip loss, total volatile base nitrogen, and K value in coated samples were sharply decreased (p < 0.

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes.

Preparation of highly stable Pickeringemulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on the storage stability, droplets size, zeta potential, microstructures as well as the rheological behaviors of surimi particles-stabilized Pickeringemulsions with 0.6 oil-water ratio were investigated.

Assessment of gelatinolytic proteinases in chilled grass carp (Ctenopharyngodon idellus) fillets: characterization and contribution to texture softening.

Background: Texture softening is always a problem during chilling of grass carp fillets. To solve this problem and provide for better quality of flesh, understanding the mechanism of softening is necessary. Gelatinolytic proteinases are suspected to play an essential role in the disintegration of collagen in softening of fish flesh.