Changes in the Quality and Microflora of Yellowtail Muscles during Cold Storage.

We evaluated the changes in the quality and microflora of yellowtail flesh cold-stored until spoilage. Based on the sensory evaluation, odor palatability was deemed unacceptable for dark muscle (DM) and the dorsal part of the ordinary muscle (OD) after >10 days and 14 of storage, respectively. Log 7 CFU/g in DM as well as OD was obtained on days 10 ( spp.

Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures.

To estimate the quality of mussels during storage, the mortality, succinate dehydrogenase (SDH) activity, extractive components, viable bacterial count (VBC), and bacterial flora of live mussels were investigated. The hierarchical cluster analysis, based on extractive components and VBC, taste active value (TAV), and equivalent umami concentration (EUC), suggested that metabolite composition, bacterial, and taste changing patterns of samples stored at 5 and 10°C differed from those stored at 0°C. The mortality of mussels stored at 5 and 10°C was lower than those at 0°C.

Association of eating habits and Firmicutes/Bacteroidetes ratio among Japanese female university students: A cross-sectional study.

University students are prone to changes in their health status and lifestyle due to changes in their living environment and associated stress and anxiety. These changes may affect them in later life. This study utilized a cross-sectional study among Japanese female university students to examine dietary factors affecting their fecal microbiota.

Effect of storage after heating on odor of muscles of yellowtail (Seriola quinqueradiata).

Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle were investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM were found; their profiles were also different between non-stored samples (raw samples and just-heated samples) and stored samples except for a part of stored OM.

Effect of different heating conditions on odor of yellowtail Seriola quinqueradiata muscles.

The effects of different heating conditions set to prevent food poisoning on the volatile components, lipid oxidation, and odor of yellowtail, Seriola quinqueradiata, were investigated. The heating conditions did not affect the lipid oxidation, fatty acid composition, and volatile compounds of each part of the flesh. High-temperature/short-time (90 °C for 6 min) heating led to significantly higher trimethylamine (TMA) contents in all muscle parts and higher odor intensity of TMA in dark muscle (DM) compared to those of lower temperature heating.

Analysis of Primary Metabolites in Cabbage ( var. ) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling.

vegetables, such as cabbage, have many health benefits arising from their antioxidant and anticancer properties. These properties are endowed by the metabolite composition of the plant, and it is therefore important to elucidate the metabolic profile and associated activities in this genus. This study objectively evaluated the characteristics of cabbage varieties using metabolic profiling to identify the primary metabolic components that correlate with antioxidant activity and taste attributes.

Changes in Metabolic Profiles of Yellowtail () Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics.

We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas chromatography-mass spectrometry (GC-MS). For the annotated metabolites, we created statistically significant models for storage time prediction for all storage conditions by orthogonal partial least squares analysis, using storage time as the -variable.

Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling.

We performed metabolic profiling on yellowtail () muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as variables, and the taste values obtained by the electronic tongue were treated as variables.

Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue.

To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species.

Timing of post-resistance exercise nutrient ingestion: effects on gastric emptying and glucose and amino acid responses in humans.

This study examined the effects of post-resistance exercise protein ingestion timing on the rate of gastric emptying (GE) and blood glucose (BG) and plasma branched-chain amino acid (BCAA) responses. In all, eleven healthy participants randomly ingested 400 ml of a nutrient-rich drink containing 12 g carbohydrates and 20 g protein at rest (Con), at 5 min (post-exercise (PE)-5) or at 30 min (PE-30) after a single bout of strenuous resistance exercises. The first and second sets comprised ten repetitions at 50 % of each participant's one-repetition maximum (1RM).

Levels of glutathione and related enzymes in yellowtail fish muscle subjected to ice storage in a modified atmosphere.

Unlabelled: We investigated the effects of ice storage in a modified atmosphere on levels of glutathione (GSH) and its related enzyme activities, the metmyoglobin to total myoglobin ratio (metMb%), and the K value (a freshness index) of yellowtail fish muscle. GSH in ordinary muscle (fast skeletal muscle) as well as in dark muscle (slow skeletal muscle) stored in air decreased. GSH in those muscles was almost unchanged during storage when packaged with an oxygen absorber or with an oxygen absorber-CO(2) generator.

Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7.

The term 'sake yeast' is generally used to indicate the Saccharomyces cerevisiae strains that possess characteristics distinct from others including the laboratory strain S288C and are well suited for sake brewery. Here, we report the draft whole-genome shotgun sequence of a commonly used diploid sake yeast strain, Kyokai no. 7 (K7).

Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature.

The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 degrees C for 7, 21 and 33 min, respectively) as well as of heat-treated sake (reaching temperature of 65 degrees C and immediately cooled) were almost unchanged during storage at 3 and 20 degrees C. Glucose in the sake subjected to these treatments was retained at an almost constant under the same storage conditions, except for the sake carbonated at 40 degrees C and stored at 20 degrees C.

Inactivation of enzymes in fresh sake using a continuous flow system for high-pressure carbonation.

The Inactivation kinetics of alpha-glucosidase, glucoamylase, alpha-amylase, and acid carboxypeptidase in fresh sake using a continuous flow system for high-pressure carbonation were investigated. In addition, the effects of ethanol and sugar concentrations on inactivation of the enzymes in high-pressure carbonated sake were investigated. Among the enzymes investigated, alpha-glucosidase was the most stable and alpha-amylase was the most labile on inactivation under carbonation.