Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents.

The gel, rheological and structural properties of fish gelatin (FG) were investigated through phosphorylation with different ratios of sodium pyrophosphate (TSPP) (FG:TSPP = 40:0, 40:1, 40:2, 40:4, and 40:6). It showed that phosphorylation modification significantly increased gel strength, textural properties, emulsification, and emulsification stability of FG. The surface hydrophobicity and intrinsic fluorescence of phosphorylated FG were also significantly increased.

Rheological properties and interactions of fish gelatin-κ-carrageenan polyelectrolyte hydrogels: The effects of salt.

This study mainly explored the effects of low-concentration salts (0.1, 0.5 mM NaCl and Na SO ) on the gel, rheological and structural properties of fish gelatin (FG)-κ-carrageenan (κC) polyelectrolyte hydrogels.

Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types.

The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Results showed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time.

Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage.

The present work mainly investigated the effects of prepared chitosan‑sodium alginate-nisin (CS-SA-N) preservatives on the quality and bacterial phase of Penaeus vannamei shrimp during cold storage. Results showed that CS-SA-N preservatives treated samples had the lower pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), and freeness (K) values than those of untreated ones during cold storage. The sensory evaluation results indicated that CS-SA-N preservatives treated shrimps had the higher comprehensive scores than those of untreated ones during whole storage.