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Xi Q.,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety | Xi Q.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Zhang C.-H.,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety | Zhang C.-H.,National Research and Development Branch Center for Shellfish Processing Zhanjiang | And 4 more authors.
Modern Food Science and Technology | Year: 2013

Based on the theory of hurdle effect, the effects of different hurdle pattern formed by different hurdle factor and factor intensity on the antibacterial action and quality of ready-to-eat abalone were studied. A neural network model was established and the hurdle pattern was optimized. The result showed that the best hurdle pattern was: aw 0.92, Nisin 0.39 g/kg, Sodium lactate1.6% and temperature 89°C, under which the longest storage time of ready-to-eat abalone was achieved and the products can maintain their special taste and texture during strorage. Source


Liu Y.,Zhanjiang Normal University | Liu Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Liu Y.,Guangdong Ocean University | Qiu C.,Guangdong Ocean University
Journal of Aquatic Food Product Technology | Year: 2016

Active nonvolatile taste active compounds—including free amino acids, flavor 5ʹ-nucleotides, lactic acid, succinic acid, and four kinds of inorganic ions in dried Sha-chong (Sipunculus nudus)—were analyzed. The results were then used to calculate taste activity values (TAVs) and equivalent umami concentration (EUC) to evaluate their potential contributions to depth of flavor. Our results showed that the total free amino acid content of dried Sha-chong was 56.62 mg/g; glycine, arginine, and alanine as the major free amino acids, accounting for more than 76% of the total free amino acids; 5ʹ-adenosine monophosphate (AMP) and 5ʹ-inosine monophosphate (IMP) were the main flavor 5ʹ-nucleotides (128.8 and 121.0 mg/100 g); guanosine monophosphate (GMP) was present in a small amount, only 14.6 mg/100 g. Eight amino acids—especially Gly, Arg, and Ala,—three flavor 5ʹ-nucleotides, succinic acid, sodium, potassium, phosphate, and chloride ions were of high TAV greater than 1. The EUC of dried Sha-chong was 49.12 g MSG/100 g, which meant that the dried Sha-chong has a strong umami taste and is suitable for use as umami condiment. © 2016 Taylor & Francis Source


Hong W.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Sun C.-B.,Guangdong Ocean University | Zhou C.-X.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Hong P.-Z.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Wang Y.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution
Modern Food Science and Technology | Year: 2014

In this study, effect of pH conditions in the extraction process on protein yield, changes of nutritional components and nutritional value of protein isolates from whole and muscle of tiger shrimp (Penaeus Monodon) using isoelectric solubilization/precipitation (ISP) was investigated. Protein isolates were obtained from tiger shrimp at a ratio of 1:9 with cold distilled water, dissolved at pH 2.0, 3.0 and pH 11.0, 12.0, subsequently precipitated at pH 5.5. Protein yields from whole and muscle of tiger shrimp were 75.67%~82.72% and 68.33%~80.5%, respectively. The highest protein extraction was observed at pH 2.0 and 12.0. Crude protein content in protein isolates extracted from both materials was more than 71% (dry weight), and the acidic treatments yielded significantly (p<0.05) higher contents of crude protein and ash in the recovered proteins than the basic treatments. The protein isolates from both pH treatments had increased contents of essential, semi essential and total amino acids as well as flavor amino acids but lowered content of shrimp-flavor amino acids than those of the starting materials. And their essential amino acids content met the FAO/WHO/UNU requirements. Both basic and acidic treatments gave rise to the removal of Cu, Mg, K, Zn and Mn, and the basic treatments yielded protein with significantly (p<0.05) higher amount of minerals than the acidic treatments. Therefore, protein isolates prepared from whole and muscle of tiger shrimp via ISP were high in protein yield and nutritional value and may be used for the development of human food and animal feeds. Source


Cao W.,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety | Cao W.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Cao W.,Guangdong Ocean University | Tan C.,Guangdong Ocean University | And 5 more authors.
Food Chemistry | Year: 2014

A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30 W UV irradiation for 20 min was increased by 62%, compared with that of untreated samples. After irradiation, the enzymes remained active across a wide range of temperatures (45-60 °C) and pH (7-10). An orthogonal design was used to optimize autolysis condition. After 5 h autolysis, protein recovery from the UV-heat treated samples was up to 92.1%. These results indicate the potential of using UV irradiation in combination with gradient temperatures to improve recovery of proteins from shrimp head waste. © 2014 Published by Elsevier Ltd. All rights reserved. Source


Wu C.-J.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Mo B.,Product Quality Supervision and Inspection Institute | Wang Y.-L.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | Huang Z.-R.,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution | And 4 more authors.
Modern Food Science and Technology | Year: 2015

This study examined the pattern of T-2 toxin residue in prawns following acute exposure, and the genetic alterations in mice following administration of the poisoned prawns. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to detect the content of residual T-2 toxin in prawns after intramuscular injection. The mice were administered the poisoned prawns by gavage. The results showed that the content of free T-2 toxin in prawns positively correlated with its increasing dose. T-2 toxin appeared to have accumulated in the prawns, and the amounts were significantly different among the various organs. The lowest content of free T-2 toxin was found in muscle; T-2 toxin content was close to zero. The sperm deformity and micronucleus rate of mice gradually increased with an increase in the exposure dose, compared to the control group (P < 0.05). The four organs of the prawns in the high dose group were toxic to the mice, and the toxicity levels were the highest in the muscles and hepatopancreas, followed by the intestinal tract. The results indicated that T-2 toxin in prawns could be easily concealed, especially in the muscle, where free T-2 toxin is converted to masked T-2 toxin. As a result, T-2 toxin could remain undetected, resulting in secondary harm to other organisms. Key words: ©, 2015, South China University of Technology. All right reserved. Source

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