Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation.

Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab () were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe.

Active packaging film based on chitosan/gelatin blend incorporated with mango peel carbon dots: Properties and shelf life extension of minced pork.

Active packaging is essential for reducing food quality loss and ensuring consumer safety. Recently, carbon dots, synthesized from agricultural bio-wastes, have been used as active nanofillers. Mango peels, generally discarded as waste, can serve as potential precursor for synthesis of carbon dots.

Glycation modification of protein hydrolysate from channel catfish () viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics.

To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa).

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of and Blended Surimi.

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility.

Chitooligosaccharide-epigallocatechin gallate conjugate ameliorates lipid accumulation and promotes browning of white adipose tissue in high fat diet fed rats.

The prevalence of obesity has increased progressively worldwide. Obesity is characterized by excessive accumulation of fat in adipose tissues, leading to metabolic impairment. The anti-obese effects of chitooligosaccharide (COS) and epigallocatechin-3-gallate (EGCG) have been extensively clarified.