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Yi S.,Bohai University | Ma X.,Qingdao Chia Tai Co. | Li J.,Bohai University | Xu Y.,Bohai University | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

Changes of textural properties, water holding capacity, transverse relaxation time T2, cooking loss, protein secondary structure and three-dimensional network structure of silver carp surimi gels were studied, and effects of poly-acrylic acid sodium salt (PAAS) and wheat gluten on gel properties of silver carp surimi gels were investigated. The results showed that silver carp surimi gels with combinating between PAAS and wheat gluten have a higher concentration of β-sheet and β-turn structure, as well as low content of α-helix structure.combinating between 0.2% of PAAS and 3% of wheat gluten can significant increase springness, cohesiveness, chewiness and water holding capacity of silver carp surimi gels, decasing transverse relaxation time T23 and cooking loss, contributing to the formation of a uniform, dense network structure of silver carp surimi gels. © 2016, Chinese Institute of Food Science and Technology. All right reserved. Source


Wang W.,South China University of Technology | Li T.,South China University of Technology | Ning Z.,South China University of Technology | Wang Y.,South China University of Technology | And 3 more authors.
Journal of Food Engineering | Year: 2012

This paper reports a research interest, that aims to establish a feasible industrial process, for the enzymatic production of glycerides with highly concentrated n-3 polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid), from high-acid crude fish oils. The process covers enzymatic deacidification of crude fish oil, alkaline-based synthesis of polyunsaturated fatty acids ethyl esters, concentration of polyunsaturated fatty acids ethyl esters, and enzyme catalyzed synthesis of polyunsaturated fatty acids glycerides. Commercial available immobilized lipase, Novozym 435, was used as the catalyst. The synthesized glycerides contained 5.5% of eicosapentaenoic acid and 74.6% of docosahexaenoic acid, which was 1.21 and 2.71 times more than that in the original fish oil, respectively. The application of the designed process was successfully proved by a 100-fold scale-up reaction. © 2011 Elsevier Ltd. All rights reserved. Source


Liu Y.,Zhejiang GongShang University | Li J.,Zhejiang GongShang University | Zhu J.,Zhejiang GongShang University | Ma Y.,Zhejiang Industrial Group Co. | Li X.,Zhejiang GongShang University
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2010

The purpose of the study was to analyze the quality changes of refrigerated surimi-based products with modified atmosphere packaging (MAP). The total viable counts (TVC), physicochemical parameters and sensory index were determined to evaluate the qualities of the surimi-based product fish-ball stored at (0±0.5)°C with different modified atmosphere packaging, air packaging (as control), low oxygen MAP (60%CO2+10%O2+30%N2), non oxygen MAP (60%CO2+40%N2) and non oxygen MAP combined with preservative (60%CO2+40%N2+preservative), respectively. The results showed that the TVC under air packaging after 32 days and low oxygen MAP after 42 days reached 8.5 × 104 cfu/g and 8.7 × 104 cfu/g respectively, exceeding the hygiene standard of surimi-based products. The sample with non oxygen MAP could extend the shelf-life of refrigerated fish-balls over 47 days (with TVC of 4.3 × 104 cfu/g), and had certain advantage over low oxygen MAP and air packaging of the pH, thiobarbituric acid (TBA), whiteness and sensory evaluation during the storage. The shelf life of fish-ball with non oxygen MAP combined with compound preservatives could be tend up to more than 52 days (with TVC of 0.98 × 104 cfu/g), and the lipid oxidation decreased. Thus, it was suggested that the shelf life of the fish-ball during cold storage were well extended under modified with non oxygen MAP or combined with compound preservatives. Source


Zhu Q.,South China University of Technology | Li T.,South China University of Technology | Wang Y.,South China University of Technology | Yang B.,South China University of Technology | Ma Y.,Zhejiang Industrial Group Co.
Enzyme and Microbial Technology | Year: 2011

This paper presents a research interest concentrating on aims to establish a feasible industrial process for enzymatic production of highly pure glycerol monooleate (GMO). The synthesis of high oleic glycerol monooleate by enzymatic glycerolysis of high oleic sunflower oil, using Novozyme 435 as the biocatalyst, in a binary solvent mixture of tert-butanol and tert-pentanol (80/20, v/v), at a lab scale has been studied. A yield of 75.31% monoacylglycerol has been achieved at the first stage. A yield of 93.3% GMO was finally reached after further purification at the second stage. To evaluate the possibility of the process for industrialization, production of GMO was performed at a pilot-plant scale under the correspondingly adjusted conditions. A yield of 68.17% and 93.4% of GMO was obtained, respectively, at the end of the three stages. © 2010 Elsevier Inc. Source


Yi S.,Bohai University | Ma X.,Bohai University | Li J.,Bohai University | Li J.,Zhejiang GongShang University | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

In this paper, Nemipterusvirgatus surimi as research objects, changes of gel strength, water binding capacity, transverse relaxation time T2 and microstructure of surimi gel at different pressure levels were analyzed, and the relationship of them was explored. The results showed that the gel strength and water binding capacity firstly increased and then decreased with increasing pressure, and their maximum values were 5415.7 g and 0.89, respectively, at 400 MPa. Gel strength and water binding capacity were significantly positive correlated. Nuclear magnetic resonance imaging showed that surimi gels induced by high pressure exist three T2 moisture range, T21 (0.1~3 ms), T22 (3~10 ms) and T23 (28~110 ms) respectively. They decreased and then increased with increasing pressure, and their minimum values were 0.25, 2.66 and 49.8 ms, respectively, at 400 MPa. In this pressure, microscopic structure of surimi gel is relatively smooth, dense, holes small, evenly distributed and a strong spatial layering. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved. Source

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