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Xu D.,Zhejiang GongShang University | Guo W.,Zhejiang GongShang University | Zheng Z.,Zhejiang GongShang University | Dai Z.,Zhejiang GongShang University | Dai Z.,State Key Laboratory of Aquatic Products Processing of Zhejiang Province
Journal of Chinese Institute of Food Science and Technology | Year: 2016

In this paper, the nutritional components of dried scallop were comprehensively analyzed Using conventional nutrition component analysis method. The volatile flavor compounds in the dried scallop were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The contributions of volatile compounds to global odor perception were evaluated by a relative odor activity value (ROAV) combined with odor threshold. The results show that: the Content of the water content, Ash, Crude protein and crude fat in dried scallop are 18.72%, 14.43%, 53.92% and 5.01%, respectively; The content of Na was the highest in mineral elements, and reached to 5 284.51 mg/kg; the highest content of fatty acids was DHA (C22:6n3, 26.75%); The mass fraction of essential amino acids in scallop was 38.37%, flavor amino acid total amino acids (WDAA/WTAA) 46.06%; Seventy-seven volatile compounds were identified in dried scallop. Among them Nonanal, heptanal, n-octanal, 1-octene-3-alcohol, hexanal were the key compounds. © 2016, Editorial Office of Journal of CIFST. All right reserved.


Ding H.,Zhejiang GongShang University | Zhang Y.,Zhejiang GongShang University | Zhang Y.,State Key Laboratory of Aquatic Products Processing of Zhejiang Province | Dai Z.,Zhejiang GongShang University | Dai Z.,State Key Laboratory of Aquatic Products Processing of Zhejiang Province
Journal of Chinese Institute of Food Science and Technology | Year: 2016

To explore the novel utilization pattern of Antarctic krill (Euphausia superba) paste, key technologies and relational mechanisms of surimi seafood processing utilized Antarctic krill paste were studied. Making texture, color and water-holding capacity and sensory flavor as index, the adding state of krill paste, adding ratio of krill paste and adding ratio of functional ingredient were systematicly studied. A combination of SDS-PAGE, protein components analysis and protease activity determination was used to analyse the mechanisms. The surimi seafood samples were respectively producted by 20~60 parts (weight part) of krill paste and 100 parts of frozen surimi. The samples producted with steamed krill paste had a high gel strength between 527-885 g·cm, while the samples producted with equivalent fresh krill paste had inferior gel strength (<226 g·cm) or even unable to form stable gel structure. SDS-PAGE showed that the myosin heavy chains (200ku) and actin (43ku), originated from surimi, were irreversiblely degraded during processing since the adding of fresh krill paste, especially during the procedures of setting at 40℃ and heating at 93℃ Steaming, as the essential pretreatment of appling krill paste to surimi seafood, can ensure adequately denaturalization of water-soluble protein and inactivation of proteolytic enzymes. The color and sensory flavor of surimi seafood reached a ideal level when the added amount of steamed krill paste was 80 parts. The parameters of functional ingredient addition, optimized with single-factor tests and response surface method, were 7.91 parts of soy protein isolate, 5.38 parts of potato starch and 0.46 parts of carrageenan. The optimized surimi seafood processed in verification had excellent texture property and dense microstructure. The gel strength of which reached (534.35±24.77) g·cm. © 2016, Editorial Office of Journal of CIFST. All right reserved.


Qian P.,Zhejiang GongShang University | Ma X.,Zhejiang GongShang University | Xu G.,Zhejiang GongShang University | Xue J.,Zhejiang GongShang University | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

By using headspace solid phase microextraction and GC-MS, 52 volatiles in American sliver carp before deodorization were determined. The adsorption with active carbon, embedding with β-CD, soaking with black tea, fermentation method for deodorization were optimized respectively by orthogonal tests, with fishy-smell-related volatiles content and sensory evaluation as analysis indexes. The results shows that the deodorization by black tea is the most effective. And its optimal conditions are as follows: adding 2% black tea powder, then reacting for 50 minutes at the temperature 50℃. © 2016, Editorial Office of Journal of CIFST. All right reserved.


Zheng Z.,Zhejiang GongShang University | Zhou D.,Zhejiang GongShang University | Feng J.,Zhejiang GongShang University | Feng J.,State Key Laboratory of Aquatic Products Processing of Zhejiang Province | And 6 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

Mackerels (Pneumatophores japonicas) were stored inrefrigerated sea water (RSW) system (Tl), frozen at -18℃ (T2), precooled in RSW and then frozen at -18℃ (T3). Quality changes of mackerels in Tl, T2 and T3 groups were assessed through sensory analysis, pH value, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) value, ATP breakdown products (K-value), histamine and total viable counts (TVCs). According to sensory analysis, T1 group had a shelf-life of 11 days while the other two groups kept fresh. TVB-N and K-value had better relationship with freshness and quality of mackerels than pH and histamine. For TBARS, T2 and T3 groups showed higher values than T1 group. T3 group had lower TVB-N, K-value, histamine content and TVCs than T1 and T2. Thus T3 had a better preservation effect than T1 and T2. © 2016, Chinese Institute of Food Science and Technology. All right reserved.


Lin S.,Zhejiang GongShang University | Liao M.,Zhejiang GongShang University | Liu S.,Zhejiang GongShang University | Zhao Q.,Zhejiang GongShang University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In this study, pigments and lipid oxidation variation of ordinary and dark muscles of the skipjack tuna stored at 4°C were investigated. The results showed that the total extractable pigments and heme iron content, metMb%, redness index (az.ast;/bz.ast; ratio), and lipid oxidation degree of dark muscle were significantly higher than that of the ordinary muscle. The total pigments of two muscles reached maximum values (968.6 and 121.6 mg/kg muscle, respectively) after storing for two days. MetMb% increased in both muscles during storage period, however, a significant decrease (P<0.05) occurred in dark muscle between 12 th and 15 th days. The spectra of myoglobin extracted from two muscles scanned from 350 to 750 nm suggested that a blue shift of myoglobin occurred in both muscles, coincided with the disappearing of myoglobin maximal absorption peaks (536 and 575nm) and appearing of metmyoglobin maximal absorption peaks (500 and 630 nm). The lipid peroxides contents in both dark and ordinary muscle increased gradually during the storage and reached maximum values at day 12 and day 9 with the content of 368 and 185.8 μmol lipid hydroperoxides/kg muscle respectively. Thiobarbituric acid reactive substances (TBARS) formation increase in both muscles during storage and it increased significantly at the later period.


Xu K.,Zhejiang GongShang University | Zhao Q.,Zhejiang GongShang University | Liao M.,Zhejiang GongShang University | Feng J.,Zhejiang GongShang University | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Objective: Texture is one of the important factors to influence the quality of aquatic product. In order to find a reasonable way to evaluate the texture for tuna, the research analyzed the textural characteristics of tuna and focused on the correlation between sensory and instrumental measurement. Methods: Three kinds of tuna, three parts of tuna were used as the study object, texture profile analysis was used to determine and compare the sensory characteristics of samples, and TPA (Texture Profile Analysis) was used as instrumental methodology. Results: The sample suggested that there were significant difference (P<0.05) both the sensory texture attributes and TPA parameters. Two principal components of TPA was extracted by principal component analysis the cumulative contribution to variance was up to 86.685%. The correlation was significant between TPA analysis and sensory evaluation measure (r=-0.834-0.962, P<0.01). Stepwise regression analysis was used to generate prediction equations with the parameters of TPA as independent variables, and the data of principal sensory attributes as dependent variable. The prediction equations of sensory hardness, adhesiveness, chewiness and greasiness were of significance in statistics. Conclusions: The study showed that there was high correlation between the values of the sensory evaluation and the instrumental texture analyses of tuna, which provided an important theory for the application of texture analyzer in the quality evaluation of aquatic product. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.


Wang X.,Zhejiang GongShang University | Wang X.,Changshu Institute of Technology | Tu X.,Zhejiang GongShang University | Wu J.,Zhejiang GongShang University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In this study, the nutritional composition and volatile compounds of grass carp were analyzed. Volatile compounds were identified by headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The relative odor activity value (ROAV) was applied to confirm the key odor compounds of grass carp, whose sources was analyzed as well. A major component and content of volatile compounds in fish were first detected. The content of water, crude protein, lipid and ashes in grass carp was 76.10%, 17.37%, 4.76% and 1.07%, respectively. The essential amino acids was 39.32% and delicious amino acids accounted for 37.91%. Forty-five volatile compounds were isolated and identified from the abdominal muscles, and 46 compounds from the dorsal muscles, between which 37 compounds were the same. The results showed that: Although the composition of key ordor compounds in abdominal and dorsal muscles were similar, especially nonanal, E-2-nonenal, E-2-Decenal, Octanal, 1-octen-3-ol, hexanal, decanal, (E)-2-Octenal, 2,4-heptadienal, Heptanal and nonanol, the contents was significantly different. That is why flavor differ from diverse part of grass carp. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.


Zhao Q.,Zhejiang GongShang University | Liao M.,Zhejiang GongShang University | Liu S.,Zhejiang GongShang University | Lin S.,Zhejiang GongShang University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

The purpose of this study is to observe the change rule of lipid oxidation and meat color of three muscle parts from bluefin tuna at low frozen storage temperature, akami, chu-toro and o-toro, and then make correlation analysis for each index. The results showed that, with the extension of frozen storage time, the TBA values and metMb% of three parts both increased correspondingly. Besides, the red value (az.ast;), content of total pigment and sensory assessing values all appeared decreasing trend; O-toro changed the fastest, chu-toro the second, akama the slowest. metMb% and the red value (az.ast;) showed significant negative correlation (R=0.943, P<0.001), when with TBA values, they showed significant positive correlation (R=0.914, P<0.001). Through analyzing, we know three bluefin parts all had a trend of browning, and their speed was different from each other because of different fat contents; in order to make sure the perfect color of tuna meat, measures must be taken to prevent lipid and metmyoglobin from oxidation.


Yang H.,Ningbo University | Yang H.,Zhejiang Wanli University | Yang H.,State Key Laboratory of Aquatic Products Processing of Zhejiang Province | Gao Y.,Zhejiang Wanli University | And 3 more authors.
Journal of Food Processing and Preservation | Year: 2015

This study was carried out to evaluate the effect of high hydrostatic pressure (HHP) on quality changes of muscle in cultured yellow croaker during storage at 4C. Quality parameters including pH, water activity (Aw), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine (TMA), as well as total viable count (TVC), were determined immediately after treatment and during storage at 4C. Results showed that pH, TBA and TMA content increased significantly with the increasing pressure, while Aw and TVB-N content decreased as pressure increased. The growth of TVC was significantly inhibited with increasing pressure. pH and Aw of Pseudosciaena crocea muscle increased immediately after pressure treatment, but then reduced during the storage. After the treatment at 500MPa for 15min, the TVB-N, TMA and the total colony count were effectively controlled up to day 45. Practical Applications: This study was carried out to evaluate the effect of high hydrostatic pressure on quality changes of cultured yellow croaker (Pseudosciaena crocea) muscle during storage time at 4C. P.crocea is a type of seawater fish with relative high commercial value. Also, it is an important breed in mariculture due to its rich nutrition and good health protection function. High hydrostatic pressure processing technology has an influence on quality changes of cultured yellow croaker. Therefore, it can, to some degree, influence the quality of products and effectively extend their shelf life by preserving their fresh taste and smell. The adoption of high hydrostatic pressure processing technology promotes P.crocea's fresh-keeping industry, increases its commercial benefits and pushes it ahead towards a sustainable development. © 2015 Wiley Periodicals, Inc.


Yang H.,Ningbo University | Yang H.,State Key Laboratory of Aquatic Products Processing of Zhejiang Province | Zhang H.,Ningbo University | Qi X.,Ningbo University | Pan D.,Ningbo University
Journal of Pure and Applied Microbiology | Year: 2014

This study was carried out to evaluate the effect of high hydrostatic pressure on quality changes of cultured yellow croaker (Pseudosciaena crocea) muscle during storage time at 4°C. High hydrostaticpressure (HHP) treatments were applied at 100, 200, 300, 400, and 500 MPa for 10 and 15 min. Quality changes include pH, water activity, total volatile basic nitrogen (TVB-N), thiobarbituric acid content(TBA) and trimethylamine (TMA). Total bacterial count of P. crocea muscle's samples were determined immediately after treatment and throughout subsequent storage at 4°C as well. Results have shown P. crocea muscle's pH value, TBA value content and TMA content increased significantly with the increase of treated pressure, while Aw and TVB-N content decreased as the pressure increased, and the growth of total bacterial count significantly inhibited with increasing pressure. The results showed that the pH value and Aw of P. crocea muscle treated with HPP increased and then decreased during storage; the TVB-N and TMA contents both increased (no more than 35 mg/100 g and 5 mg/100 g, respectively) and were effectively controlled on day 45 after the treatment at 500 MPa for 15 min; and the total colony count of P. crocea was 5.7 × 104 CFU/mL on day 45 after the treatment at 500 MPa for 15 min. Together these results indicate that the HHP treatment at 500 MPa for 15 min is optimal for the preservation of cultured P. crocea.

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