关键词：
Batter-breaded fish nuggets;Deep-fat frying;Dietary fiber;Gluten;Oil penetration;Wheat starch
摘要：
Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fish nuggets, the increased maximum wavelength, fluorescence intensity, surface hydrophobicity value, and S-S/free-SH ratio revealed the enhanced exposure and interaction of hydrophobic groups within gluten. Conversion from both -SH into S-S bonds, and α-helix into β-turn confirmed the establishment of the gluten gel network and a substantially increased gel strength. X-ray diffraction demonstrated the inhibition of amylose-lipid complex formation due to the competitive amylose binding to dietary fiber. Finally, reduced oil effects were evident in surface and penetrated oil contents and oil distribution fluorescence diagram. The work clarified the interactions among dietary fiber, wheat starch and gluten, indicating the composite gel network formation and the crust characteristics alterations, ultimately inhibiting oil penetration.
Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fish nuggets, the increased maximum wavelength, fluorescence intensity, surface hydrophobicity value, and S-S/free-SH ratio revealed the enhanced exposure and interaction of hydrophobic groups within gluten. Conversion from both -SH into S-S bonds, and α-helix into β-turn confirmed the establishment of the gluten gel network and a substantially increased gel strength. X-ray diffraction demonstrated the inhibition of amylose-lipid complex formation due to the competitive amylose binding to dietary fiber. Finally, reduced oil effects were evident in surface and penetrated oil contents and oil distribution fluorescence diagram. The work clarified the interactions among dietary fiber, wheat starch and gluten, indicating the composite gel network formation and the crust characteristics alterations, ultimately inhibiting oil penetration.
摘要：
The quality of frozen crayfish (Procambarus clarkii) is challenged by freeze-thaw (FT) cycles during storage. The effect of freezing methods on the quality of crayfish during FT cycles was investigated by comparing physicochemical properties, microstructure, and myofibrillar protein (MPs) properties. Three methods were used for crayfish freezing, including air convective freezing (AF) at -20 degrees C and -50 degrees C, as well as liquid nitrogen freezing (LNF) at -80 degrees C. The frozen crayfish were thawed at 4 degrees C after 45 d of frozen storage as 1 FT cycle. After 5 FT cycles, the water holding capacity of LNF crayfish (70.8%) was significantly (p < 0.05) higher than that of -20 degrees C AF crayfish (60.6%) and -50 degrees C AF crayfish (63.5%). The drip loss of LNF crayfish (7.83%) was significantly lower than that of AF crayfish. Moreover, LNF maintained the gel strength and the thermal stability of MPs from crayfish with higher gel storage modulus and enthalpy. These results demonstrated that LNF minimized the formation of large ice crystals, preserving the structural integrity of muscle and the properties of MPs, thereby maintaining crayfish quality. This study investigated the effect of LNF in preserving crayfish quality during FT cycles, providing valuable insights for reducing the quality degradation of aquatic products during storage and transportation.
作者：
Han Li;Bei Yang;Yuxin Wu;Jiwang Chen;E. Liao*;...
期刊：
LWT,2025年:118445 ISSN：0023-6438
通讯作者：
E. Liao
作者机构：
[Han Li; Bei Yang; Yuxin Wu] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, 430023, China;National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang, 433100, China;[Jiwang Chen; E. Liao; Ying Zhang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, 430023, China<&wdkj&>National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang, 433100, China
通讯机构：
[E. Liao] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, 430023, China<&wdkj&>National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang, 433100, China
摘要：
To address the critical need for crayfish preservation, a novel chitosan-based composite coating incorporating tea polyphenols and ε-polylysine (CS-TP-PL) was developed for superchilled crayfish storage. Compared to the limited quality preservation efficacy of chitosan-only treatment, CS-TP-PL treatment achieved significant reductions in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), trichloroacetic acid (TCA)-soluble peptides ( P < 0.05), by 6.68 %, 38.47 %, 16.13 %, and 25.89 %, respectively, while effectively maintaining textural integrity and color stability after 35 days storage. High-throughput 16S rDNA sequencing revealed that CS-TP-PL effectively suppressed the proliferation of spoilage genera Pseudomonas and Aeromonas by 16.72 % and 8.08 % at storage termination. LEfSe analysis identified 18 discriminatory biomarkers across treatments, including spoilage-associated genera such as Pseudomonas and Acinetobacter . Pearson correlation analysis established significant positive correlations between the relative abundances of Pseudomonas and Aeromonas and the values of TVB-N, TVC, and TCA-soluble peptides. These findings demonstrate CS-TP-PL coating as a targeted preservation strategy to retard bacteria-induced quality deterioration in superchilled crayfish.
To address the critical need for crayfish preservation, a novel chitosan-based composite coating incorporating tea polyphenols and ε-polylysine (CS-TP-PL) was developed for superchilled crayfish storage. Compared to the limited quality preservation efficacy of chitosan-only treatment, CS-TP-PL treatment achieved significant reductions in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), trichloroacetic acid (TCA)-soluble peptides ( P < 0.05), by 6.68 %, 38.47 %, 16.13 %, and 25.89 %, respectively, while effectively maintaining textural integrity and color stability after 35 days storage. High-throughput 16S rDNA sequencing revealed that CS-TP-PL effectively suppressed the proliferation of spoilage genera Pseudomonas and Aeromonas by 16.72 % and 8.08 % at storage termination. LEfSe analysis identified 18 discriminatory biomarkers across treatments, including spoilage-associated genera such as Pseudomonas and Acinetobacter . Pearson correlation analysis established significant positive correlations between the relative abundances of Pseudomonas and Aeromonas and the values of TVB-N, TVC, and TCA-soluble peptides. These findings demonstrate CS-TP-PL coating as a targeted preservation strategy to retard bacteria-induced quality deterioration in superchilled crayfish.
作者机构：
[Lei, Gehao; Xu, Limin; He, Xiaoyue] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Authors to whom correspondence should be addressed.;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Wang, Liuqing] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Zhang, Peng; Chen, Jiwang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
[Peng Zhang; Jiwang Chen] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
crayfish;freeze–thaw cycles;functional properties;liquid nitrogen freezing;myofibrillar protein
摘要：
Freezing has been widely used to preserve the freshness and quality of crayfish (Procambarus clarkii). However, temperature fluctuations during transportation and storage inevitably affect the quality attributes of crayfish. In this study, the effect of liquid nitrogen freezing (LNF) on crayfish myofibrillar protein (MP) was investigated under freeze-thaw (FT) cycles. The small ice crystals formed by LNF could reduce the conversion of sulfhydryl groups to disulfide bonds, preventing the exposure of hydrophobic groups, thereby maintaining the functional properties of MP. LNF could prevent the degradation and oxidation of MP and maintain its compact and smooth microstructure. Compared to refrigerator freezing (RF), LNF showed a stronger protective effect on the secondary and tertiary structures of MP, alleviating their conformational changes. Therefore, LNF could be an alternative freezing method to preserve crayfish quality against FT cycles during transportation and storage.
摘要：
Insight into the impacts of frying temperature and oil unsaturation on oil oxidation and penetration is crucial for breaded fish nuggets manufacturing. The batter-breaded fish nuggets (BBFNs) were fried for 150 s at 140–200 °C using four vegetable oils. The increase in polar compounds content, viscosity and dielectric constant of oil indicated that oil oxidation was aggravated by frying temperature and oil unsaturation. Furthermore, the increased porosity of fried BBFNs confirmed that oil oxidation contributed to the formation of pores. Consequently, the contact angle and interfacial tension between the oil and crust were lowered, the increased penetrated oil content, strong red fluorescence intensity as well as a wide range indicated that oil penetration in the fried BBFNs was promoted. This study has provided new evidence for oil penetration based on the surfactant effect theory.
Insight into the impacts of frying temperature and oil unsaturation on oil oxidation and penetration is crucial for breaded fish nuggets manufacturing. The batter-breaded fish nuggets (BBFNs) were fried for 150 s at 140–200 °C using four vegetable oils. The increase in polar compounds content, viscosity and dielectric constant of oil indicated that oil oxidation was aggravated by frying temperature and oil unsaturation. Furthermore, the increased porosity of fried BBFNs confirmed that oil oxidation contributed to the formation of pores. Consequently, the contact angle and interfacial tension between the oil and crust were lowered, the increased penetrated oil content, strong red fluorescence intensity as well as a wide range indicated that oil penetration in the fried BBFNs was promoted. This study has provided new evidence for oil penetration based on the surfactant effect theory.
期刊：
Journal of Food Engineering,2025年:112763 ISSN：0260-8774
通讯作者：
Jiwang Chen
作者机构：
[Xiaoyue He; Zongna Teng; Jiaqi Feng] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 China;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023 China;[Jiwang Chen; E. Liao; Qi Wang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023 China
通讯机构：
[Jiwang Chen] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023 China
摘要：
The surfactant effect is widely recognized as an important theory on oil penetration of frying foods, but the mechanisms by which oil unsaturation and frying time affect oil oxidation and how oil oxidation influences oil penetration remain unclear based on this theory. The batter-breaded fish nuggets (BBFNs) were fried using four vegetable oils with varying levels of unsaturation for 90, 120, 150 and 180 seconds, respectively, the decrease in iodine value and increase in total polar compounds content and viscosity of oil indicated that the oil oxidation was aggravated by both increasing the oil unsaturation and frying time. Furthermore, the increased porosity and pore volume, decreased bulk density of fried BBFNs confirmed that oil oxidation promoted the formation of pores, which were verified using scanning electron microscopy. Finally, the decreased interfacial tension and contact angle between the oil and crust as well as surface oil content, the increased penetration oil content and red region by Sudan Red B indicated that oil oxidation facilitated oil penetration. This study clarified the impacts of oil unsaturation and frying time on oil penetration of fried BBFNs based on the surfactant effect theory.
The surfactant effect is widely recognized as an important theory on oil penetration of frying foods, but the mechanisms by which oil unsaturation and frying time affect oil oxidation and how oil oxidation influences oil penetration remain unclear based on this theory. The batter-breaded fish nuggets (BBFNs) were fried using four vegetable oils with varying levels of unsaturation for 90, 120, 150 and 180 seconds, respectively, the decrease in iodine value and increase in total polar compounds content and viscosity of oil indicated that the oil oxidation was aggravated by both increasing the oil unsaturation and frying time. Furthermore, the increased porosity and pore volume, decreased bulk density of fried BBFNs confirmed that oil oxidation promoted the formation of pores, which were verified using scanning electron microscopy. Finally, the decreased interfacial tension and contact angle between the oil and crust as well as surface oil content, the increased penetration oil content and red region by Sudan Red B indicated that oil oxidation facilitated oil penetration. This study clarified the impacts of oil unsaturation and frying time on oil penetration of fried BBFNs based on the surfactant effect theory.
通讯机构：
[Liao, E ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词：
Carrageenan oligosaccharides (COs);Crayfish;Protein degradation;Superchilled storage;Tandem Mass Tags (TMT)
摘要：
To assess the effectiveness of carrageenan oligosaccharides (COs) in enhancing superchilling storage of crayfish, the physicochemical features of muscle and protein abundance in the refrigerated sample (RS), superchilled sample (SS) and COs soaked superchilled sample (CS) were evaluated. Microstructural and SDS-PAGE analyses suggested that CS exhibited fewer pores, with a microstructure and protein subunits distribution more similar to RS. Tandem Mass Tags quantitative proteomic analysis revealed 66 up-regulated differentially abundant proteins (DAPs) in the CS vs. SS batch, including myosin light chain 2, neural cadherin, integrin beta, lectin-like protein, toll-1, reticulon-1, and moesin/ezrin/radixin homolog 1, which facilitate cells adhesion and maintain membrane/cytoskeleton integrity. Eukaryotic Clusters of Orthologous Groups results confirmed that COs treatment increased the stability of crayfish myofibrillar proteins by up-regulating DAPs, which were concentrated in functional categories such as "posttranslation modification, protein turnover, chaperones", "signal transduction mechanisms", "energy production and conversion", and "cytoskeleton".
关键词：
fish swim bladder;Chinese longsnout catfish;drying;freeze-drying;liquid nitrogen;flavor
摘要：
Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack of high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, the effects of liquid nitrogen pre-freezing (LNF) and drying on the physical properties and flavor of FSB were evaluated. Four methods were used for FSB drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), and LNF combined with HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, and flavor characteristics (by GC-IMS, E-nose, and E-tongue) were measured to clarify the differences among four dried FSBs. The results showed that ND cannot effectively remove moisture from FSB as the final product showed a stronger sourness in taste. HD led to a decrease in the collagen content and the collapse of the fiber structure in FSB. Compared to HD, LN-HD showed a higher collagen content (0.56 g/g) and a different flavor fingerprint. FSB treated by LN-FD had better physical qualities in terms of an attractive color, a high collagen content (0.79 g/g), low shrinkage, a higher rehydration ratio (2.85), and a soft texture, while also possessing richer characteristic flavors. The application of LN-FD may help the optimization of the nutrition level, rehydration ability, mouthfeel, and flavor of dried FSB.
通讯机构：
[Liao, E ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.
关键词：
Chinese traditional fermented fish;biogenic amines;nitrite;N-nitrosamines;in vitro human digestion
摘要：
The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) during in vitro human digestion. The results revealed that gastric digestion significantly (p < 0.05) inhibited the proliferation of lactic acid bacteria, yeast, Staphylococcus, and Enterobacteriaceae, whereas various microorganisms proliferated extensively during small intestine digestion. Meanwhile, small intestine digestion could significantly increase (p < 0.05) levels of putrescine, cadaverine, and tyramine. The reduced content observed in inoculated fermentation groups suggests that starter cultures may have the ability to deplete biogenic amines in this digestion stage. Gastric digestion significantly (p < 0.05) inhibited nitrite accumulation in all CTFPs samples. Conversely, the nitrite content increased significantly (p < 0.05) in all groups during subsequent small intestine digestion. However, the rise in the inoculated fermentation groups was smaller than that observed in the spontaneous fermentation group, indicating a potentially positive role of inoculated fermentation in inhibiting nitrite accumulation during this phase. Additionally, gastric digestion significantly (p < 0.05) elevated the levels of N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine in CTFPs. Inoculation with L. plantarum 120, S. cerevisiae 2018, and mixed starter cultures (L. plantarum 120, S. cerevisiae 2018, and S. xylosus 135 [1:1:1]) effectively increased the degree of depletion of NDMA during this digestion process.
摘要：
Monopterus albus is highly susceptible to spoilage due to high protein and moisture contents while frozen storage can effectively prolong the shelf-life. To study the effect of liquid nitrogen freezing (LNF) on quality, microstructure of ice crystal and muscle fiber, and physicochemical properties of proteins, Monopterus albus was frozen at -20 °C by refrigerator (RF, control), -50 °C, -80 °C, and -110 °C by LNF, respectively. The -110 °C LNF exhibited the highest freezing rate among four groups, contributing to the formation of small ice crystals with more uniform distribution and alleviating the damage to muscle fiber. In -110 °C LNF group, protein secondary structure changed relatively subtle, resulting in high protein solubility, Ca2+-ATPase activity, and total sulfhydryl content, as well as low surface hydrophobicity and disulfide bond content. LNF retarded the rise of TVB-N value, prevented the loss of immobilized and free water, and maintained water holding capacity and shear force. In conclusion, -110 °C LNF was recommended a promising freezing process for frozen Monopterus albus due to less alteration of quality and alleviation of protein denaturation.
Monopterus albus is highly susceptible to spoilage due to high protein and moisture contents while frozen storage can effectively prolong the shelf-life. To study the effect of liquid nitrogen freezing (LNF) on quality, microstructure of ice crystal and muscle fiber, and physicochemical properties of proteins, Monopterus albus was frozen at -20 °C by refrigerator (RF, control), -50 °C, -80 °C, and -110 °C by LNF, respectively. The -110 °C LNF exhibited the highest freezing rate among four groups, contributing to the formation of small ice crystals with more uniform distribution and alleviating the damage to muscle fiber. In -110 °C LNF group, protein secondary structure changed relatively subtle, resulting in high protein solubility, Ca2+-ATPase activity, and total sulfhydryl content, as well as low surface hydrophobicity and disulfide bond content. LNF retarded the rise of TVB-N value, prevented the loss of immobilized and free water, and maintained water holding capacity and shear force. In conclusion, -110 °C LNF was recommended a promising freezing process for frozen Monopterus albus due to less alteration of quality and alleviation of protein denaturation.
摘要：
The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.
The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and Pseudomonas counts (P < 0.05). Furthermore, the populations of Lactococcus, Aeromonas, and Massilia differed in the CK3 group compared to the other groups (P < 0.05) at the end of the storage (day 15). Moreover, the principal coordinate analysis showed that the colony composition of CK3 stored for 15 days was similar to that of the control group stored for 10 days. Therefore, GSH-Px exhibits antibacterial activity against Gram-negative bacteria and has good application potential in freshwater aquatic product preservation.
