Effects of high-temperature short-time processing on nutrition quality of Pacific saury () using extracted fatty acids as the indicator.

Microwave thermal processing is a promising technology to greatly improve product quality by achieving high-temperature short-time (HTST) processing for solid foods. And the non-thermal effect of microwave fields on nutritional quality is a major public concern. To distinguish the non-thermal effect of microwave fields, the thermal effect of HTST processing should be revealed first.

Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM).

Purple cabbage is one of the world's most widely consumed vegetables with high nutritional values containing the antioxidants and anti-inflammatory activity of anthocyanins, vitamins, and minerals. But due to rapid postharvest quality decay, novel processing techniques including drying are required. In order to determine the conditions of combined microwave and hot air drying for purple cabbage, factors affecting the drying process including microwave density, hot air temperature, and the dry base water content at conversion point were investigated using the anthocyanin content, DPPH antioxidant capacity, chewiness, , rehydration ratio, and average drying rate as responses.

Thermally induced isomerization of linoleic acid and α-linolenic acid in Tratt seed oil.

seed oil is obtained from the seeds left following pressing of the juice from fruit. The total oil content of seed was around 9.30%.

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques.

In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high-performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.

Research on the quality changes of grass carp during brine salting.

The research on the quality changes of grass carp during brine salting with 6%, 8%, and 10% salt additions was evaluated by chemical and physical indicators, as well as a sensory assessment and microbiological analysis. The NaCl content was proportional to salt addition and salting time. The increase of salt addition could lead to the increase of hardness and chewiness in which change trends were contrary to the pH within 24 hr.

Research on quality changes of grass carp () during short-term starvation.

This study was aimed at to investigate the quality changes of grass carp during short-term starvation. The pH, lactic acid, free amino acid, and adenosine triphosphate-related compounds of dorsal meat, belly meat and red meat in grass carp were measured during starvation for 6 days, and the quality of grass carp was evaluated by value, equivalent umami concentration (EUC), taste activity value (TAV), and electronic tongue. The pH of three parts meat reached the maximum value on the fourth day, which was closely related to the lactic acid content.

Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker ().

In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water-soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water-soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides.

Self-microemulsifying oral fast dissolving films of vitamin D3 for infants: Preparation and characterization.

Combining the advantages of self-microemulsifying technology and oral fast dissolving technology, a self-microemulsifying oral fast dissolving films (SMEOFDF) of vitamin D3 was developed in this study. The pseudoternary phase diagram of microemulsion was constructed using water titration method, and the formulation of films was optimized by orthogonal experimental design. The prepared SMEOFDF of vitamin D3 was a thin film, in which the liquid drops of self-microemulsion were embedded.

Effects of different proteases enzymatic extraction on the lipid yield and quality of Antarctic krill oil.

This study was investigated the effects of six proteases (papain, compound proteinase, acidic protease, neutrase, pancreatin, and alcalase) on the lipid yield and quality of krill oil. The result shown that the krill oil extracted by alcalase and compound proteinase led to comparatively higher lipid yields (5.29% and 4.

The effect of Perilla ( leaf extracts on the quality of surimi fish balls.

The effects of leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. Firstly, the extract was prepared by solvent extraction using 95% ethanol. Then, the phenolics in the extract were analyzed by instrumental analysis.

Effect of ice water pretreatment on the quality of Pacific White Shrimps ().

Pacific White Shrimps () are an aquaculture species with global importance. For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in a mixture ice water up to 24 hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, value, TBA value, and microstructure were compared and analyzed.

A novel, sensitive and non-destructive method for quantitative determination of lipid in live using low-field H Nuclear magnetic resonance.

In this study, lipid content of live has been quickly and accurately determined by low-field H Nuclear magnetic resonance (LF-H NMR). The experimental parameters of LF-H NMR have been optimized and the validity of the established standard method has been confirmed with traditional Soxhlet extraction method. Results show that the lipid signal intensity is strongly correlated with its content and exhibits a good linear correlation ( = 0.