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Li T.,Dalian University | Li T.,Southwest University | Liu J.,Bohai University | Xu Y.,Bohai University | And 6 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Quality changes of turbot (Scophthalmus maximus) stored at -2°C were investigated by periodically determining of microbiological, physical, chemical and sensory indices. Results showed that the shelf life of turbot was about 20 days. As part of the analysis, TVC was 5.99 ln(CFU/g), pH was 6.88, TVB-N was 37.08 mg N/100 g, TBA was 1.81 mg MDA/kg at the end of shelf lives during storage at -2°C. In addition, the hardness and springness and bz.ast; value displayed a significant negative correlation with time. Loading analysis from electronic nose were according with the quality changes of Scophthalmus maximus during storage.


Yi S.,Bohai University | Wang X.,Bohai University | Li J.,Bohai University | Xie J.,Shanghai Ocean University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In this paper, the pretreatment method of DNA extraction in surimi-based product during refrigeration storage has been optimized. The five methods of DNA extraction have been compared though the purity and yield of DNA used by the spectrophotometric method and agarose gel electrophoresis. The amplification efficiency of general-PCR and touchdown-PCR has been compared. Microbiota diversity of surimi-based product has been analysed by DGGE. Interested DNA fragments have been excised and recycled, then coning, identifying and sequencing. The results show that: The perfect method of DNA extraction was glass bead combined with DNA isolation kit. Amplification efficiency of touchdown-PCR was superior to general-PCR. The kinds and the number of bacteria have changed with time of storage. So to sum up, the PCR-DGGE technique could be used to analyse the regular of microbiota diversity of surimi-based product during refrigeration storage.


Xu Y.,Bohai University | Liu Y.,Bohai University | Yi S.,Bohai University | Li J.,Bohai University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Objective: To compare the difference of volatile components in different parts of turbot. Methods: The volatile compounds in different tissues of turbot were extracted by headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS), and principal component analysis (PCA) was used to analyze the volatile components. Results: Total of 44, 48, 45 and 37 volatile compounds were identified in dorsal meat, ventral meat, skin and gill of turbot, respectively. Among the identified compounds, aldehydes, ketones, alcohols, hydrocarbon and amines were predominant. The different parts of turbot could have inherent volatile components as demonstrated by PCA. The main volatile components of dorsal meat were assigned to decanal, .alpha.-pinene, 4-ethylcyclohex-ene, longifolene and (+)-calarene, and the main volatile components of ventral meat were composed of (E, E)-2, 4-heptadienal, hexanal, 1-hexanol, 1, 3-cyclooctadiene and 2-methyl-butanal. All these component differences were in their flavor style differences.


Xu Y.,Bohai University | Liu Y.,Bohai University | Li X.,Bohai University | Li J.,Bohai University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

The volatile compounds in turbot were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). In order to increase the efficiency of SPME-GC-MS, the key influencing factors of extraction efficiency were optimized, and the effects of each factor on extraction efficiency of volatile compounds with different relative molecular mass were also analyzed. The results showed that the optimum extraction conditions were: 3g fish meat were homogenized with 6 ml NaCl solutions (0.36 g/mL) in a 20 mL vial, then extracted for 40 min by 50/30 μm DVB/CAR/PDMS fiber under 50℃. Under the optimum extraction condition, a total of 38 main volatile compounds including aldehydes, alcohols, hydrocarbon, ketones and amines were identified in turbot. Aldehydes and alcohols were the main volatile compounds, which accounted for 36.98% and 33.15% of the total volatiles, respectively.

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