Quality changes of prepared weever (Micropterus salmoides) by base trehalose solution during repeated freeze-thaw cycles
文献类型： 外文期刊
作者： Liu, Xiaoyue 1 ; Xiong, Guangquan 1 ; Wang, Xiaohong 3 ; Shi, Liu 1 ; Jiao, Chunhai 1 ; Wu, Wenjin 1 ; Li, Xin 1 ; Wang, 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
2.Shanghai Jiao Tong Univ, Coll Agr & Biol, Shanghai, Peoples R China
3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Hubei, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期：
页码：
收录情况： SCI
摘要： Effect of base trehalose solution on quality of prepared weever during repeated freeze-thaw cycles has been studied. L* (lightness), b* (yellowness), expressible moisture and total volatile base nitrogen (TVBN) of weever sample dipped in base trehalose solution reduced comparing with the control (without treatment), while pH, a* (redness), shear force, moisture content of treated samples increased (p .05) with the increased freeze-thaw cycle. As the number of freeze-thaw cycles increased, the peak temperatures (Peak 1 T-max and Peak 2 T-max) of all samples were less than that of fresh weever. The treated samples showed larger average cell area and smaller cell space than the control (p .05). Base trehalose solution could effectively improve the water retention of fish product and restrain the degradation of protein, which might constitute an available operation in industrial fish processing. Practical applications The objective of this study was to investigate the effect of base trehalose solution on quality of prepared weever during the repeated freeze-thaw cycles. The results indicated that base trehalose solution could effectively improve the water retention of fish product and retain the degradation of protein, which might be an available operation in industrial fish processing. Therefore, this work could lead the processing of prepared aquatic products industrially and provide theoretical fundament for the development of new cryoprotectants of protein-based food.
- 相关文献
作者其他论文 更多>>
-
Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
作者：Fan, Chuanhui;Cai, Fang;Wang, Lan;Yu, Wei;Mei, Xin;Cheng, Xueling;Fan, Chuanhui;Cai, Fang;Wang, Lan;Yu, Wei;Mei, Xin;Cheng, Xueling;Guo, Yu
关键词：High methyl-esterified citrus pectin; pH; Calcium cations; Emulsifying capacity
-
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
作者：Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Li, Chuan;Zhou, Mingzhu;Tan, Hongyuan
关键词：Ultra -high pressure pretreatment; Fish curing processing; Microorganism; Cathepsin; Metabolism; Volatile and non-volatile compounds
-
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala
作者：Liu, Dongyin;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Yu, Qiao;Liu, Dongyin;Li, Chuan;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu
关键词：Curing and drying; lipid oxidation; metabolomics; volatile compounds; Wuchang fish
-
Isobaric Tags for Relative and Absolute Quantitation-Based Proteomics Analysis Revealed Proteins Involved in Drought Response during the Germination Stage in Faba Bean
作者：Liu, Changyan;Li, Li;Han, Xuesong;Chen, Hongwei;Jiao, Chunhai;Liu, Changyan;Li, Li;Han, Xuesong;Chen, Hongwei;Jiao, Chunhai;Liu, Changyan;Li, Li;Han, Xuesong;Chen, Hongwei;Jiao, Chunhai;Yang, Fangwen;Sha, Aihua;Sha, Aihua;Sha, Aihua
关键词：faba bean; germination; drought; iTRAQ; histone protein; SOD
-
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh
作者：Li, Yali;Wangjiang, Tianqi;Shi, Liu;Chen, Sheng;Chen, Lang;Guo, Xiaojia;Wu, Wenjin;Xiong, Guangquan;Wang, Lan;Li, Yali;Sun, Zhida;Wangjiang, Tianqi
关键词：Aeromonas veronii; Bacillus subtilis; Lipopeptides; Inhibition mechanism; Spoil potential; Channel catfish
-
The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation
作者：Guo, Xiaojia;Liu, Shujin;Yang, Lanyan;Zhao, Chaoguang;Shi, Liu;Xiong, Guangquan;Chen, Lang;Chen, Sheng;Wu, Wenjin;Wang, Lan;Liu, Shujin;Yang, Lanyan
关键词：pH-sensitive carrier; Carboxymethyl starch; Fish preservation
-
Effects of transport densities on the physiological and biochemical characteristics of sturgeon ( Acipenser baerii ♀ x A. schrenckii ♂ )
作者：Bai, Chan;Wang, Zhaoding;Yu, Jigui;Wang, Juguang;Qiu, Liang;Xiong, Guangquan;Liao, Tao;Bai, Chan;Wang, Zhaoding;Yu, Jigui;Wang, Juguang;Qiu, Liang;Xiong, Guangquan;Liao, Tao;Wang, Zhaoding;Chai, Yi;Cai, Wei;Xiong, Guangquan;Liao, Tao
关键词：Sturgeon; Transport density; Transport duration; Post-transport recovery
