Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets.

Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S.

Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides).

To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far-infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water-holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation.

Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix.

Mixtures of marine fish surimi and freshwater fish surimi might have synergistic gelation effects under certain conditions. Here, various mixtures of Nemipterus virgatus surimi and Hypophthalmichtys molitrix surimi were analyzed, with respect to gelation characteristics, rheological properties, protein conformations, and microstructure. When the ratio of N.

Recent Advances in Food Thawing Technologies.

Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra-high pressure assisted thawing, ultrasound-assisted thawing, high-voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward.

High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.

Natural protein-based oil-in-water emulsions have recently attracted a lot of attention because of their potential as a synthetic emulsifier replacer. It is, however, unclear how the emulsification process and protein concentration may affect the stability of such emulsions. Therefore, this study investigated the effects of homogenization speeds (4,000, 8,000, 12,000, and 16,000 rpm/min) and myofibrillar protein (MP) concentrations (10, 20, 30, 40, and 50 mg/mL) on the stability of MP-olive oil emulsion.

The Modification of In Situ SiOx Chitosan Coatings by ZnO/TiO NPs and Its Preservation Properties to Silver Carp Fish Balls.

The composite chitosan coatings were prepared and characterized to evaluate their preservation properties for silver carp fish balls, and the microstructures and physicochemical properties of the coatings were improved by in situ nano silicon oxide (SiOx) and zinc oxide/titania (ZnO/TiO ) nano-particles (NPs). In the chitosan coatings, when the chitosan combines with NPs by chemical bonds, the crystal lattice is slightly changed due to the modification of NPs. The chitosan coatings modified by NPs showed few cracks, among which sodium hexametaphosphate (SHMP) modified ZnO/TiO /SiOx-chitosan (ZTS-CS) coating is proved to be the optimal one.

Novel Angiotensin-Converting Enzyme Inhibitory Peptides Derived from Oncorhynchus mykiss Nebulin: Virtual Screening and In Silico Molecular Docking Study.

Unlabelled: Excessive concentrations of angiotensin-converting enzyme (ACE) can give rise to high blood pressure, and is harmful to the body. ACE inhibitory peptides from food proteins are considered good sources of function food. However, the preparation of ACE inhibitory peptides by classical method faces many challenges.

Migration of Water in Litopenaeus Vannamei Muscle Following Freezing and Thawing.

Unlabelled: Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen-shrimp revealed that the water loss during quick-freezing was much greater than that during slow freezing or microfreezing.

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.

This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product.

Advantage of Eu -Doped Polystyrene Microspheres Compared with Colloidal Gold Used in Immunochromatographic Assays for the Detection of Melamine in Milk.

Colloidal gold and Eu -doped fluorescent microspheres were applied as labels to develop the immunochromatographic strips for detecting melamine in milk. Under the optimized condition, the visual detection limit of colloidal gold-immunochromatographic test strip (ICTS) was 150 μg/L of melamine in phosphate-buffered saline (PBS), although the visual detection limit of fluorescent nanoparticles (FN)-ICTS was 75 μg/L in PBS. As thermal acceleration test, FN-ICTS could be stored at 37 °C for at least 11 d before sample testing, but the color of the lines on colloidal gold-ICTS faded away after 7-d storage.