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Quick Search     Adv Search 2021 Vol. 35, No. 6 Published: 2021-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Temperature on Aggregation Structure and Physicochemical Properties of Collagen Peptide from Snakehead Fish (Channa argus) Skin LIU Weixi, ZHANG Yehui, ZHANG Yousheng, JIAO Wenjuan, ZHAO Tiantian, ZHOU Donglai, HUANG Lihua, ZHONG Weirui DOI: 10.7506/rlyj1001-8123-20210428-115 This study was designed in order to investigate the structure and physicochemical properties of self-assembled collagen peptide (CP) from snakehead fish skin induced by low temperatures 20–52 ℃ and to compare changes in circular dichroism (CD) spectra, self-assembly kinetics, microstructure, gel strength, particle size, viscosity, denaturation temperature and infrared spectra during the aggregation process. The results indicated that the increase of temperature in the range of 20–30 ℃ could promote the self-assembly rate and aggregate stability of CP, reduce the assembly nucleation time by 13.5 min, lead to the formation of a more compact three-dimensional network, increase the average aggregate size, raise the gel strength significantly from 50.23 to 212.55 g/cm2 (P < 0.05), increase the maximum shear viscosity by 549.34% and β-sheet content by 45.42%, and significantly enhance the structural stability of CP. However, the increase of temperature in the range of 30–52 ℃ could facilitate the dissolution and flocculation of the fibrous network structure, decrease the gel strength by 97.87% (P < 0.05) and the average particle size of aggregates by 46.16% (P < 0.05), and reduce the maximum shear viscosity and β-sheet content. Differential scanning calorimetric (DSC) results showed that the higher the degree of self-assembly, the stronger the thermal stability. In conclusion, the fibrous network structure stability and physicochemical properties of CP could be effectively improved at a suitable temperature. 2021 Vol. 35 (6): 1-9 [Abstract] ( 154 ) 全文 ( 365 ) 10 Preparation of Maillard Reaction Products from Catfish Heads/Bones YU Deyang, MA Lizhen DOI: 10.7506/rlyj1001-8123-20210406-091 In order to increase the added value of catfish by-products, Maillard reaction products (MRPs) were prepared from catfish heads/bones for use as a seasoning ingredient. The starting material was extracted with water in an autoclave, and the extract was fermented with a commercial starter culture directly or after enzymatic hydrolysis. Different amounts of the fermented extract, the hydrolyzed extract and their mixture as well as the fermented hydrolysate separately underwent Maillard reaction at 100 ℃ for 2.5 h at pH 5.5–7.0. Absorbance values at 280 (A280 nm) and 420 nm (A420 nm) of the resulting MRPs were determined, which respectively represent the relative contents of low-molecular-mass aroma intermediates and melanoidin in the MRPs, and sensory evaluation was performed as well. The results showed that the optimal levels of the hydrolyzed extract, the fermented extract and their mixing ratio as well as the fermented hydrolysate that provided maximum A280 nm and A420 nm were 50%, 40%, 3:1 (V/V) and 40%, respectively, Among these, the fermented hydrolysate at 40% was the best, and the MRPs prepared with it exhibited A280 nm and A420 nm of 0.855 and 0.185, respectively indicating the production of low-molecular-mass aroma intermediates and melanoids at high levels; the sensory evaluation results showed that the MRPs had a bright brown-red color and a strong fatty aroma without irritating or fishy odor, and scored highest (9.0 points). 2021 Vol. 35 (6): 10-14 [Abstract] ( 106 ) 全文 ( 315 )        Processing Technology 15 Optimizing the Preparation Process of Restructured Tilapia Meat by Response Surface Methodology CHEN Muxue, LIU Shuhui, ZHANG Xueying, DONG Xiuping, SHEN Xuanri, XIA Guanghua DOI: 10.7506/rlyj1001-8123-20210519-146 Restructured tilapia meat was developed from tilapia meat scraps. By using response surface methodology (RSM), the optimal processing parameters were determined as follows: sodium chloride 0.52%, transglutaminase (TG) 0.95 U/100 g, and calcium chloride 0.39%. TG, calcium chloride and sodium chloride affected the hardness of restructured tilapia meat, ranked in decreasing order of their importance. 2021 Vol. 35 (6): 15-21 [Abstract] ( 119 ) 全文 ( 75 )        Analysis & Detection 22 Identification of Characteristic Taste Components of Steamed Sturgeon XIANG Chenxi, ZHONG Minghui, XU Xinxing, LIU Kang, WANG Jinlin, ZHAO Yuanhui DOI: 10.7506/rlyj1001-8123-20210517-136 In order to clarify the characteristic flavor components of traditional heat processed sturgeon meat, free amino acids, nucleotides, organic acids, betaine and inorganic ions in steamed sturgeon meat were quantitatively analyzed by amino acid analyzer, high performance liquid chromatography (HPLC), atomic absorption spectrophotometry (AAS) and the Chinese national standard methods, respectively. The key taste compounds were identified by taste activity value (TAV), taste omission, addition and reconstitution experiments. The results showed that glycine, glutamic acid, alanine, 5’-adenosine monophosphate (AMP), 5’-inosine monophosphate (IMP), lactic acid, succinic acid, K+, Na+ and Cl- were the key taste compounds in sturgeon meat steamed for 16 min. These compounds were dissolved together in ultrapure water to prepare a taste reconstitute. It was found that the taste of the taste reconstitute was consistent with that of a taste reconstitute consisting of all taste compounds of steamed sturgeon meat, while its umami taste was inferior to that of steamed sturgeon meat. 2021 Vol. 35 (6): 22-27 [Abstract] ( 132 ) 全文 ( 270 ) 28 Analysis and Comparative Study of Sensory Qualities of Muscle from the Mud Crab Scylla paramamosain Cooked by Different Methods WANG Futian, YANG Bing, LU Yufeng, NIE Yongtao, JIANG Shaotong, LIN Lin, LU Jianfeng DOI: 10.7506/rlyj1001-8123-20210408-098 This study investigated differences in the sensory quality of mud crab muscle cooked by steaming with hot water (SH), boiling with hot water (BH), steaming with cold water (SC) and boiling with cold water (BC). The results showed that the sensory quality of crab muscle cooked by SC was overall better than that of crab muscle cooked by the other methods for male crabs, while SH was the best cooking method for female crabs. Cooked crab muscle had a sweet taste overall according to the taste activity values of free amino acids (FAAs), and Gly, Ala and Arg were identified as sweet amino acids in it. Principal component analysis (PCA) showed that the first and second principal components cumulatively explained over 95% of the total variance. The volatile composition analysis showed that the flavor of crab muscle cooked by SC and SH for male and female crabs, respectively was somewhat better than that of crab muscle cooked by the other methods. To sum up, the sensory qualities of male crab cooked by SC and female crab cooked by SH were overall better than those of the other samples. 2021 Vol. 35 (6): 28-36 [Abstract] ( 115 ) 全文 ( 81 ) 37 Effect of Acidic Electrolyzed Water on the Quality and Volatile Flavor Compounds of Grass Carp ZHANG Yi, LIU Tingting, YAN Xue, HOU Wenfu, WANG Limei, WANG Hongxun DOI: 10.7506/rlyj1001-8123-20210424-113 This study optimized the technological conditions for bacteria reduction on grass carp fillets using acid electrolyzed water (AEW), and analyzed the volatile flavor compounds of grass carp fillets before and after bacteria reduction by gas chromatography-ion mobility spectrometry (GC-IMS). Finally, the effects of AEW bacteria reduction on the quality characteristics of grass carp fillets were evaluated by sensory evaluation and microbial and physicochemical measurements. The results showed that the optimized technological conditions for bacteria reduction were as follows: fish fillets were soaked in AEW at a solid-to-solvent ratio of 1:5 (m/V) for 5 min. The brightness value and sensory score of the treated fillets were significantly higher than those of the control group, and the total number of colonies, the number of dominant spoilage bacteria and the total volatile base nitrogen (TVB-N) content were significantly lower than those of the control group. GC-IMS analysis showed that AEW treatment could inhibit the production of 2-butanone, 2-heptanone and 3-pentanone, characteristic of fish spoilage, and effectively maintain the flavor of grass carp fillets. To sum up, AEW treatment can effectively maintain the quality of fresh grass carp fillets, slow down flavor deterioration, and prolong the shelf life by 1– 2 days. 2021 Vol. 35 (6): 37-43 [Abstract] ( 112 ) 全文 ( 121 )        Package & Storage 44 Effect of Irradiation on Storage Quality of Crayfish at Room Temperature ZHENG Du, LI Beiping, XIONG Guangquan, BAI Chan, WANG Juguang, LIAO Tao DOI: 10.7506/rlyj1001-8123-20210408-097 In order to study the effect of irradiation on the quality of cooked crayfish stored at room temperature, 60Co γ-ray was used to sterilize cooked crayfish with vacuum packaging. Four irradiation dose groups of 2.93, 6.62, 8.50, 10.66 kGy were set up, and non-irradiated samples were used as control. Total viable count, total volatile basic nitrogen (TVB-N) content and protein characteristics were determined to evaluate the effect of 60Co γ-ray irradiation on the shelf life and protein characteristics of crayfish stored at room temperature. The results showed that there were significant differences in the initial total number of colonies on cooked crayfish subjected to different irradiation doses. On day 0, the total number of colonies in the 10.66 kGy group was only 76 CFU/g, which was 90% less than that in the control group, and the growing trend of TVB-N content in the irradiated group was significantly lower than that in the control group, indicating that the higher the irradiation dose, the more obvious the sterilization effect. The myofibrillar protein content of the 10.66 kGy group was 10.07 μg/mL compared to 14.48 μg/mL for the control group. The myofibrillar protein content of the high-dose irradiation group was significantly lower than that of the low-dose group, indicating that the irradiation promoted the oxidative decomposition of protein, affecting the nutritional composition of cooked crayfish. The irradiation dose of 6.62 kGy effectively prolonged the shelf life of cooked crayfish and maintained the nutritional quality. 2021 Vol. 35 (6): 44-49 [Abstract] ( 136 ) 全文 ( 101 ) 50 Effect of Irradiation Combined with Composite Preservatives on the Storage Quality of Largemouth Bass (Micropterus salmoides) BAI Chan, XU Ping, HUANG Min, XIONG Guangquan, WANG Juguang, LIAO Tao DOI: 10.7506/rlyj1001-8123-20210412-099 In order to extent the shelf life of largemouth bass fillets, fillet samples were treated with sterile distilled water as a control, allicin (AL), and 4 kGy 60Co-γ irradiation alone and in combination with AL, composite preservative A (containing 0.3 g of AL, 0.3 g of grape seed extract and 1 g of chitosan per 100 mL of sample) or preservative B (containing 0.3 g of AL, 0.3 g of tea polyphenols and 1 g of chitosan per 100 mL of sample), separately and stored at 4 ℃ for 15 days. The total viable count (TVC), juice loss rate, thiobarbituric acid reactive substances (TBARs) value, pH, total volatile basic nitrogen (TVB-N) content, sensory quality and Ca2+-ATPase activity of the samples were measured during the storage period. The results indicated that at the early stage of storage, the TBARs and TVB-N value of the irradiation group were higher than those of the control group, showing the acceleration of lipid oxidation by irradiation. Combined treatment of the irradiation with each composite preservative could effectively delay lipid oxidation, reduced TVC, retard the increase in juice loss rate and pH, and inhibit the decrease in myofibrillar protein Ca2+-ATPase activity. On day 15, TVC values of the irradiation + composite preservative groups were lower than 6 (lg(CFU/g)), meeting the requirements for consumption. The irradiation combined with preservative B had the best preservation effect. The irradiation alone could extend the shelf life of fish by 6 days compared to more than 9 days when combined with each preservative, suggesting the irradiation and the composite preservatives in combination had a synergistic effect in maintaining the storage quality and prolonging the shelf life of largemouth bass. 2021 Vol. 35 (6): 50-56 [Abstract] ( 164 ) 全文 ( 140 ) 57 Effect of Electron Beam Irradiation on Quality of Channel Catfish during Cold Storage CHEN Fangxue, ZHOU Mingzhu, DENG Yi, XIONG Guangquan, LI Dongsheng, QIAO Yu, LIAO Li, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi DOI: 10.7506/rlyj1001-8123-20210401-090 In this study, small pieces of fresh channel catfish flesh treated by electron beam irradiation at different doses (0, 1, 3 and 5 kGy) combined with vacuum packaging were stored at 4 ℃ and evaluated for total viable count (TVC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, texture, color, water-holding capacity, sensory quality and volatile substances. The results showed that the storage period of electron beam irradiated channel catfish was significantly prolonged compared with the untreated control group (15, 25 and 30 days at doses of 1, 3 and 5 kGy versus 6 days, respectively). On day 15 of storage, the TVC in the irradiated group reached 6 (lg (CFU/g)), and the TVB-N content reached 20 mg/100 g on day 25. The growth rate of TVC and TVB-N content in the irradiated group was significantly lower than in the non-irradiated group, and declined with increasing radiation dose. Moreover, the TBARs value of the non-irradiated group was significantly lower than that of the irradiated group, indicating that the irradiation could accelerate the rate of lipid oxidation. On the other hand, the irradiation treatment had little effect on the water-holding capacity, texture or color of channel catfish. 2021 Vol. 35 (6): 57-62 [Abstract] ( 122 ) 全文 ( 100 ) 63 Oxidation Characteristics of Lipids in Mackerel during Cryopreservation WANG Yu, NI Jilong, LI Minjie, ZHANG Siyu, DONG Kaixuan, SHEN Chunlei, ZHANG Bin, SHUI Shanshan DOI: 10.7506/rlyj1001-8123-20210517-137 Mackerel has high histidine content, thereby suffering from quality deterioration during frozen storage and consequently affecting its safety for human consumption. To investigate the oxidation characteristics of lipids during its frozen storage, mackerel were frozen at ?18 ℃ and evaluated for flavor, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substances (TBARs) value and fatty acid composition (FAC) after 0, 10, 20, 40, 60, 80 and 100 days. The results showed that nitrogen oxides were the main flavor substances in mackerel at the early stage of frozen storage. The intensity of volatile flavor substances was gradually enhanced with increasing freezing time. Both the AV and POV rose, then decreased and finally increased again. The TBARs value showed a significant upward trend; the longer the storage period, the higher the growth rate. FAC analysis demonstrated that the content of saturated fatty acids increased with prolonging frozen storage time, while the content of unsaturated fatty acids showed a decreasing trend; the degree of lipid oxidation increased. 2021 Vol. 35 (6): 63-68 [Abstract] ( 135 ) 全文 ( 455 )        Reviews 69 Progress in Research on the Quality and Safety of Traditional Fermented Fish Products BU Yongshi, XU Huiya, SHI Wenzheng DOI: 10.7506/rlyj1001-8123-20210517-140 The production of fermented fish products not only improves the utilization rate of freshwater fish, but also endows fish meat with high nutritional value and good flavor. However, the manufacturing process of traditional fermented fish products simply relies on the workers’ experience, leading to instable product quality and poor safety. This article introduces readers to the production process of traditional fermented fish products, and analyzes the main factors affecting the quality of fermented fish products, the evolutionary process of product quality and product safety. The purpose is to provide new ideas for improving the processing technology of fermented fish products, and to provide guidance for the industrialization and standardized production of fermented fish products. 2021 Vol. 35 (6): 69-75 [Abstract] ( 257 ) 全文 ( 716 )

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