Insight into the digestion mechanism of proteins in silver carp (Hypophthalmichthys molitrix) surimi by different alginates.

This study aimed to evaluate the impact of potassium alginate (PA), propylene glycol alginate (PGA), and calcium alginate (CA) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi (control group) throughout gastrointestinal digestion. The findings revealed that the protein digestibility of the PA/PGA and CA groups was found to be lower compared to the control group. Among these groups, the CA group had the lowest digestibility rate at 82.

Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of .

The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of were investigated. The results showed that the color and structure of kelp changed most obviously after baking; steaming was most beneficial in reducing the color change of the kelp (Δ < 1), while boiling was most effective in maintaining the texture of the kelp (its hardness and chewiness were close to that of raw kelp); eight volatile compounds were detected in raw kelp, four and six compounds were detected in blanched and boiled kelp, while eleven and thirty kinds of compounds were detected in steamed and baked kelp, respectively. In addition, the contents of phloroglucinol and fucoxanthin in kelp after the four processing methods were significantly reduced ( < 0.

Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures.

The effects of different liquid nitrogen freezing (LNF) temperatures (-35, -55, -75, -95, and -115 °C) on the freezing rate, physicochemical properties, and microstructure of golden pompano (Trachinotus ovatus) were evaluated in the present study. The results showed that the total freezing time of golden pompano was significantly shortened using LNF (P < 0.05).