Ningbo, China
Ningbo, China

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Wang Y.,Ningbo University | Ji X.,Ningbo University | Wang Q.,Ningbo Today Food Co. | Xia J.,Ningbo Today Food Co. | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

To evaluate the change rules of oxidation reaction system in the process of ethyl ester of the fatty acid of tuna oil molecular distillation, and technology of enrichment of ω-3 fatty acids from fish oil with molecular distillation was studied. The changes of main fatty acids during 6 h were determined by GC-MS, as well as enriching ω-3 fatty acids by molecular distillation. In the ethyl esterification reaction system, polyunsaturated fatty acids drop slowly in the first 4 hours, which lower than 40 percent of original content. It is decreased significantly in the after 4 hours, especially the content of C20:3 (n-3), which is more than 60 percent; Monounsaturated fatty acids fall speed is not very obvious , which is lower than 30 percent. Besides, it is revealed that the best enrichment result can be obtained by using American POPE 2 Inch WFS distillation equipment at the following condition: distillation temperature 110°C, pressure 5 Pa, and input flux 4 mL/min. Conclusion: It is not obvious the oxidation degree of monounsaturated fatty acid influenced by reaction time in the reation of ethyl ester of fish oil. But which can improve the oxidation degree of polyunsaturated fatty acids. The total content of ω-3 fatty acids of the product and the product yield of heavy separator is 70.78% and 10.1%, respectively, processing with three stage molecular distillation.


Quan J.,Ningbo University | Cai J.,Ningbo University | Zheng P.,Ningbo University | Sun J.,Ningbo University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

Objective: Investigations were carried out to explore the effect of sodium tripolyphosphate, transglutaminase, soaktime on the quality improvement of tuna muscle. Method: Experimental factors and levels were determined by single factor experiments based on the springiness, chewiness, color and cook losses. On the condition of that, Response Surface Method were designed to optimize the process. Result: The optimal process parameters were as follows: 0.64% TGase, 0.20% STP, 1.85 h soaktime. The gel network structure of tuna muscle after being treated was found to be much denser, using scanning electron microscopy.


Liu W.,Ningbo University | Zhang Y.,Ningbo University | Zhang T.,Ningbo Today Food Co. | Wang Q.,Ningbo Today Food Co. | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

Objective: To study the preparation and the physicochemical characteristics of the glycoprotein from the Oyster Juice. Methods: The glycoprotein S2 was purified using Sephadex G75 gel chromatography, ion exchange (Q Sepharose FF) and ultrafiltration. The molecular weight, amino acid composition, structure of peptide chain, glycosidic linkage and thermal denature were measured using SDS-PAGE, HPLC, Fourier transform infrared (FTIR), β-elimination reaction and DSC. Results and Conclusion: SDS-PAGE showed that the purity of S2 was high and the molecular weight was 21 ku. FTIR analysis showed the typical absorption of saccharide and the conformation of peptide chain was α-helix. The temperature of denature is 113.5°C. β-Elimination reaction demonstrated the existence of N-glycosidic linkage in S2.


Quan J.,Ningbo University | Zhao F.,Chinese Academy of Agricultural Sciences | Cao Y.,Chinese Academy of Agricultural Sciences | Wang Q.,Ningbo Today Food Co. | And 3 more authors.
International Agricultural Engineering Journal | Year: 2012

In this paper, the effects of fish species and processing temperature on the volatile compounds in tunas were studied using an electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) combined with headspace solid phase microextraction (HS-SPME). Five species of tunas (skipjack, bigeye, yellowfin, bullet tuna and oriental bonito) were investigated. The Skipjack species was chosen for further heat treatment experiments. Subtle differences in the aromas of the tunas were successfully detected by E-nose and HS-SPME-GC-MS. These aroma differences are attributed to the species differences and the methods in which tunas were processed. Five tuna species were distinguished into two major categories (the principal market tunas and the low market value tunas) by E-nose, and GC-MS analysis confirmed this differentiation. Skipjack tunas under different heat treatments were divided into three groups (untreated, 70°C to 90°C heat treated, and 100°C to 150°C heat treated). GC-MS sensed differences among three groups by detecting detailed volatile compounds.


Sun J.,Ningbo University | Wang Q.-J.,Ningbo Today Food Co. | Huang J.,Ningbo University | Hou Y.-D.,Ningbo University | And 2 more authors.
International Food Research Journal | Year: 2013

To explore the relationship between the composition of volatile compounds in bigeye tuna (Thunnus obesus) and different processing temperatures, we employed electronic nose (E-nose) and gas chromatography coupled with mass spectrometer (GC/MS) using headspace solid-phase micro-extraction (SPME) for sample preparation. This methodology detected the tuna meat's composition of volatile compounds before and after exposure to temperatures ranging from 70°C to 150°C. E-nose data were subjected to principal component analysis (PCA) and linear discriminant analysis (LDA). These results clustered samples into three distinct groups, untreated, 70-120°C and 150°C heat treated. First, E-nose was used to evaluate tuna meats treated with different heating temperatures. Based on the analysis of the E-nose, the untreated samples and samples heated to 100°C and 150°C were further analyzed using SPME-GC/MS. Different volatile compounds were detected in these selected samples. Compounds that contribute the fresh flavor of bigeye tuna meats were found in the untreated sample group. However, as heating temperature increased, the relative amount of aldehydes, ketones, alcohols decreased rapidly and hydrocarbons, heterocyclic compounds increased. This was also detectable with E-nose. In this study, using an E-nose and SPME-GC/MS combined analysis approach a more complete profile of volatiles in bigeye tuna meat has been created.


Wang L.,Zhejiang University | Zhou J.,Zhejiang University | Shao L.,Zhejiang University | Liu D.,Zhejiang University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

The simulation during thermal processing of canned tuna based on pure conduction and solid-liquid mixture model using COMSOL Multiphysics is the subject of this paper. Experiments were run with 130 g tuna fish and 55 g of 4% NaCl brine in several metal cans and the temperature of centre point were determined by the wireless temperature recorder. Results obtained by COMSOL Multiphysics for temperature profiles using solid-liquid mixture model were in good agreement with experimentally determined values and the heat transfer rate was underestimated significantly by pure conduction model. After validation of the mixture model, further simulations were carried out for the temperature distribution, the velocity profile and lethality in the can under the condition of industrial sterilization (10 min-60 min-10 min/116℃). The slowest heating zone and the slowest cooling zone were located at a height of about 22.9%~50% and 50~81% of the can height from the bottom respectively. The maximum velocity in heating and cooling stage was about 4.41mm/s. At the end of sterilization, the difference of lethality between the maximum and minimum was 4.93 min, but the lethality in center point was very closely to the minimum lethality in the can. This study is expected to be a significant contribution for further optimization studies. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


Zhou J.,Zhejiang University | Yuan J.,Ningbo Today Food Co. | Wang L.,Zhejiang University | Liu D.,Zhejiang University
Journal of Chinese Institute of Food Science and Technology | Year: 2015

A two-dimensional heat transfer model was established to simulate thermal pasteurization process of model food (0.3% sodium carboxy-methyl cellulose (CMC) solution) based on COMSOL Multiphysics in this paper. In this study, COMSOL Multiphysics simulation of temperature predictions was validated with experimental measurements of the temperature in the bottle filled with 0.3% CMC solution. The results show that temperature profiles obtained by COMSOL Multiphysics were in good agree-ment with experimentally determined values by wireless temperature recorder. After validation, further simulations were carried out for the temperature distribution, the velocity profile and pasteurization unit (PU) in the bottle. It has been shown that the action of natural convection forces the slowest heating zone (SHZ) to migrate towards the bottom of the bottle as expected, that is about 0.98 cm from the bottom at 1 800 s. The magnitude of the velocity was found to be 12.89 mm/s at 60 s, decreased gradually with 0.314 mm/s at 1 800 s. The location of minimum PU value was not in accordance with the SHZ with a little difference in the profile of PU value. The difference of PU value between maximum and minimum was 10.5 min, which indicates thermal pasteurization is uneven seriously. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


Zhou J.,Zhejiang University | Shao L.,Zhejiang University | Liu D.,Zhejiang University | Yuan J.,Ningbo Today Food Co. | Chen Y.,Ningbo Today Food Co.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Changes of qualities related to non-enzymatic browning in Blume can juice and Blume kernel at different storage temperatures (4, 25 and 60℃) for 2 months were evaluated in this study. Changes of reducing sugar, free amino acid, tannin, 5-hydroxymethyfurfural (HMF) and browning degree (BD) were fitted with 5 kinds of kinetic models, and it was found that the first-kinetic model could better explain the kinetic changes of non-enzymatic browning in Blume can during storage. Changes between HMF and A420 show linear relation during storage at the setting temperatures. The activation energy of HMF accumulating reaction in Blume can juice and Blume kernel were 23.03 kJ/mol and 26.41 kJ/mol representatively, the activation energy of brown substances in Blume can juice and Blume kernel were 29.51 kJ/mol and 24.49 kJ/mol. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


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Ningbo Today Food Co. | Date: 2013-08-27

Animal foodstuffs; Live oysters; Malt for brewing and distilling; Pet food; Unprocessed cereals; Unprocessed grains for eating.

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