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Cai L.,Zhejiang University | Cao A.,Xiaoshan Entry Exit Inspection and Quarantine Bureau | Aisikaer G.,Zhejiang University | Ying T.,Zhejiang University
European Journal of Lipid Science and Technology

Changes in the content of bioactive components, oxidative stability, and radical scavenging capacity of pine nut oils extracted from kernels roasted for different times (0-60min) at 150°C were determined. Oil extracted from kernels roasted for 30min demonstrated the highest oxidative stability. The browning index which indicates extent of Maillard reaction significantly (p<0.05) increased with roasting. Compared to samples from unroasted kernels, roasting was found to cause an increase in total phenolics and a reduction in the level of total tocopherols. Total carotenoids and total chlorophylls were also reduced by roasting and almost completely diminished in heaver roasting conditions. The highest radical scavenging capacity was detected in oil sample from kernels roasted for 30min. The improvement of oxidative stability and antioxidant capacity is possibly resulted from the combined action of the neo-formed Maillard reaction products, increased total phenolics, and other remaining bioactive components. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source

Cai L.,Bohai University | Cao A.,Xiaoshan Entry Exit Inspection and Quarantine Bureau | Bai F.,Bohai University | Li J.,Bohai University
LWT - Food Science and Technology

The combined effects of a novel e{open}-polylysine/sodium alginate (PLSA) treatment on the sensory and physicochemical characteristics of Japanese sea bass (Lateolabrax japonicas) stored at 4±1°C for 16 days were investigated. Fish pH value, total volatile basic nitrogen, free fatty acids, K-value, thiobarbituric acid reactive substances, colour, texture, microbiological and sensory quality were measured. Sea bass coated with PLSA maintained flesh colour and tissue hardness, and showed the lower microbial counts, including mesophilic, psychrophilic, enterobacteria, lactic acid bacteria and yeasts compared with the control. In addition, PLSA coating also delayed changes in lipid oxidation, protein degradation and nucleotide breakdown. The results also proved that PLSA coating effectively maintained the sensory quality of sea bass during the storage period. The efficiency was better than that of PL or SA treatment alone. Therefore, the PLSA coating can be applied for preservation of the sea bass to extend its shelf life and improve its preservation quality. © 2015 Elsevier Ltd. Source

Cai L.,Bohai University | Li D.,Bohai University | Dong Z.,Bohai University | Cao A.,Xiaoshan Entry Exit Inspection and Quarantine Bureau | And 2 more authors.
LWT - Food Science and Technology

Chinese shrimp waste hydrolysates (CSWHs) with or without xylose were heated with increasing time (0-180 min) at 115 °C, pH 8.0, to explored characteristics of Maillard reaction and the rules for the formation of flavour in hydrolysates. The results suggested that CSWHs could be modified by Maillard reaction and exhibited stronger pleasant flavour than thermal degradation at proper heating time. During Maillard reaction, significant changes in Maillard reaction products (MRPs) were found, such as the accumulation of intermediate/browning/fluorescent products, the presentation of tempting reddish-brown, compared to Thermal degradation products (TDPs). Meanwhile, a series of volatile compounds and amino acids were found in MRPs, and combined with sensory evaluation, the MRPs exhibited strong meaty and seafood aroma as well as umami and mouthfulness taste. Therefore, Chinese shrimp waste could potentially be used to produce flavoring essence with strong enticing flavour and colour. © 2015 Elsevier Ltd. Source

Cai L.,Bohai University | Wang Y.,Zhejiang GongShang University | Cao A.,Xiaoshan Entry Exit Inspection and Quarantine Bureau | Lv Y.,Bohai University | Li J.,Bohai University
RSC Advances

The study aimed to determine the shelf life and quality changes of red sea bream which is coated by using enriched sodium alginate (SA) with 6-gingerol (GR) during 20 days of refrigerated storage (4 ± 1°C). Fish total volatile basic nitrogen (TVB-N), thiobarbituric acid value (TBA), K-value and pH value, sensory evaluation, TCA-soluble peptide, texture, and microbiological analyses were measured. The results indicated that alginate coating combined with 6-gingerol (SAGR) treatment delayed lipid oxidation, protein degradation, nucleotide breakdown, and inhibited microbial growth compared with the control. The efficiency was better than that of SA or GR treatment. Sensory evaluation proved the efficacy of SAGR coating by maintaining the overall quality of red sea bream during storage. Additionally, SAGR maintained better textural characteristics. Our study suggests that the use of alginate coating enriched with 6-gingerol has the potential to maintain red sea bream quality and extend its shelf life to 20 days. © The Royal Society of Chemistry 2015. Source

Cai L.,Bohai University | Cao A.,Xiaoshan Entry Exit Inspection and Quarantine Bureau | Li Y.,Bohai University | Song Z.,Bohai University | And 2 more authors.
Food Control

Several naturally occurring essential oils were evaluated for their effectiveness in maintaining post-mortem quality and extending shelf life of red drum (. Sciaenops ocellatus). Fresh fish fillets were treated with 4μl/L clove, cumin and spearmint oils at 10°C for 2h and the hardness, pH value, K-value, TCA-soluble peptides, sensory evaluation, biogenic amines and microbiological characteristics determined. The results showed that the fillets treated with spearmint oil significantly maintained tissue hardness when compared to the control. Moreover, spearmint essential oil treatment significantly delayed protein degradation and nucleotide breakdown. The essential oil treatment also inhibited the microbiological properties throughout the storage periods. All the treatments were effective in retarding fish sensory deterioration, exhibited a positive effect, causing low biogenic amines content, especially histamine, putrescine, cadaverine. These results indicate that essential oil treatment might be a potential application for extending the shelf life and maintaining the quality of the red drum. © 2015 Elsevier Ltd. Source

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