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
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
Hao G.,Jimei University |
Zhang C.,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety |
Zhang C.,National Research and Development Branch Center for Shellfish Processing Zhanjiang |
Zhang C.,Guangdong Ocean University |
And 6 more authors.
Context: Oysters [Crassostrea plicatula Gmelin (Ostreidae)] are widely used for food in coastal areas. It is reported to have several qualities such as improving sexual and immune function. They has been approved by Chinese Ministry of Health as a functional food. Objective: The effects of five types of oyster components (oyster meat, oyster glycogen, oyster protein, cooked liquid components, and water-insoluble components) on the swimming endurance of mice were investigated. Materials and methods: First, the amino acid composition and sugar content of the five oyster components were analyzed by a physicochemical test. In the in vivo test, the control group was administered distilled water, and the five intervention groups were treated with various samples for 15 consecutive days [0.8mg protein/(g BW.d) or 0.2mg glycogen/(g BW.d)]. The swimming time was recorded through the exhaustive swimming test. The levels of serum lactic acid, blood urea nitrogen (BUN), liver glycogen, and gastrocnemius muscle glycogen were determined. Results: Oyster protein had a minimum F-value (the mole ratio of branched-chain amino acids to aromatic amino acids) (2.68), contained 1.85mmol/mL taurine and no sugar. The components (except for oyster protein) significantly improved endurance capacity of mice and increased the liver and muscle glycogen contents (p<0.05), and reduced the lactic acid and BUN levels (p<0.05). Oyster protein had little effect. Discussion and conclusion: The effects of oyster components on the swimming endurance of mice may be attributed to the high ratio of the branched-chain amino acid composition, bioactivity of taurine, and glycogen. © 2014 Informa Healthcare USA, Inc. All rights reserved. Source