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Quick Search     Adv Search 2022 Vol. 36, No. 6 Published: 2022-06-30 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effect of Low Magnetic Field Freezing on Structural and Functional Properties of Myofibrillar Proteins in Silver Carp Muscle LU Xiaoyan, LIU Li, HUANG Wenzhe, CONG Haihua, LI Hao DOI: 10.7506/rlyj1001-8123-20220505-052 In this study, 2 mT low magnetic field (LMF), 0 mT magnetic field (NMF), and conventional freezing (CF) were used to conduct a 28-day freezing experiment on myofibrillar proteins of silver carp muscle. Changes in the structure and functional properties of the proteins were investigated by measuring surface hydrophobicity, sulfhydryl content, solubility, turbidity, thermal stability, Fourier transform infrared (FTIR) spectra, endogenous fluorescence spectra, and ultraviolet (UV) absorption spectra. The results showed that the application of LMF freezing could inhibit protein aggregation, exposure of interior hydrophobic groups, and α-helix unfolding, weaken α-helix to β-sheet transition and maintain good secondary and tertiary structure stability. There was no significant difference in total sulfhydryl content, solubility, or turbidity between the CF and NMF groups. As it provided lower freezing temperatures, CF inhibited the aggregation of proteins and the exposure of interior hydrophobic groups, but simultaneously made the protein structure sparse and unstable. Compared with CF, LMF freezing could better protect and improve protein structure and function. Overall, LMF freezing can inhibit protein denaturation and maintain good protein structure and function. Compared with CF (?30 ℃), LMF freezing (?20 ℃, 2 mT) has the potential for energy saving. 2022 Vol. 36 (6): 1-8 [Abstract] ( 249 ) 全文 ( 110 ) 9 Optimization of Protein Extraction from Hepatopancreas of Litopenaeus vannamei and Effect of Environmental Stress during Waterless Transportation on Apoptosis-Related Proteins ZHENG Xiaoxian, WU Jiaxin, XU Defeng, SUN Lijun, WANG Yaling, QIN Xiaoming, FAN Xiuping DOI: 10.7506/rlyj1001-8123-20220315-018 In the present study, in order to improve the reliability of Western blotting results, the effects of extraction buffers, grinding methods, inhibitor type and concentration, and extraction time on protein extraction from the hepatopancreas of Litopenaeus vannamei were explored by considering protein dissolution rate and the completeness of protein bands in electrophoretic gels. Next, the expression levels of apoptosis-related proteins in the hepatopancreas of Litopenaeus vannamei were detected with Western blotting. The results showed that the protein dissolution rate was higher using RIPA lysis buffer compared with phosphate buffer saline (PBS) or water as the extraction solvent. Electric homogenization and liquid nitrogen grinding provided more complete protein bands. The degradation of proteins by endogenous proteases was obviously suppressed by addition of 4% protease and phosphatase inhibitor cocktail. In addition, Western blotting results revealed that in addition to inducing Litopenaeus vannamei into dormancy, low temperatures induced slight apoptosis in the hepatopancreas tissue. Furthermore, the apoptosis level increased with waterless duration and this effect was alleviated after removal of environmental stress. 2022 Vol. 36 (6): 9-15 [Abstract] ( 131 ) 全文 ( 140 ) 16 Screening and Identification of Dominant Spoilage Organisms and Analysis of Bacterial Community Structure and Diversity in Refrigerated Crayfish MENG Lingyun, DAI Zechuan, LI Jiao, MAO Xiangzhao DOI: 10.7506/rlyj1001-8123-20220505-050 At the end of the shelf life of crayfish stored at 4 ℃, the dominant spoilage organisms in crayfish from Xiaogan, Wuhan were isolated and identified by high-throughput sequencing, and the changes in the bacterial community structure and diversity in crayfish during storage were analyzed. The results showed that 10 spoilage bacterial strains were obtained by the traditional culture-dependent method, including Shewanella baltica, Aeromonas veronii and Proteus vulgaris, etc. Aeromonas sp. and Shewanella sp. were confirmed as the dominant spoilage organisms, with the largest relative abundance at the end of crayfish spoilage. At the same time, the results of high-throughput sequencing showed that the abundance, diversity and evenness of the microbial community decreased with storage time, which was related to the rapid growth of the dominant spoilage organisms and the inhibition of other kinds of microorganisms at the end of the spoilage stage. 2022 Vol. 36 (6): 16-22 [Abstract] ( 170 ) 全文 ( 133 )        Processing Technology 23 Effect of Spray Drying Inlet Temperature on the Emulsifying Characteristics of Bigeye Tuna Skin Gelatin HUANG Shaolin, FENG Xin, MIU Jing, ZHU Juncheng, DAI Hongjie, MA Liang, ZHANG Yuhao DOI: 10.7506/rlyj1001-8123-20220308-013 In this work, we studied the effects of different spray drying inlet temperatures (130, 160 and 190 ℃) on the emulsifying characteristics of bigeye tuna skin gelatin. The emulsifying properties were evaluated by determination of creaming index and emulsion microstructure, and the interface and continuous phase of different emulsions were evaluated by measurement of surface hydrophobicity and gel strength. Furthermore, the mechanism of the influence of spray drying inlet temperature on gelatin’s emulsifying characteristics was analyzed by molecular mass distribution and Fourier transform infrared spectroscopy (FTIR). The results showed that the high-molecular-mass subunits of gelatin were excessively damaged and the integrity of the triple helix structure was reduced with increasing inlet temperature of spray drying, which resulted in exposure of more hydrophilic amino acids, thereby reducing the gel strength (851.29–676.65 g) and surface hydrophobicity (218.81–82.96). The decrease in surface hydrophobicity was not conducive to the adsorption of gelatin at the oil-water interface and the formation of a tight network structure, and the decrease in gel strength indicated that the network structure in the continuous phase of the emulsion become loose, thus resulting in an increase in droplet size and creaming index as well as a decrease in emulsion stability. It can be seen that the spray drying inlet temperature is negatively correlated with the emulsion stability, and the inlet temperature should not be too high for the preparation of emulsified fish skin gelatin by spray drying, preferably at 130 ℃. 2022 Vol. 36 (6): 23-28 [Abstract] ( 170 ) 全文 ( 310 ) 29 Effects of Adding Different Silver Carp Fish Pastes on the Quality of Lion’s Head Meatballs YANG Mei, AN Yueqi, REN Yangying, XIONG Shanbai DOI: 10.7506/rlyj1001-8123-20220421-040 To clarify the most suitable fish paste for preparing lion’s head meatballs, this study investigated the effect of adding 6 different silver carp fish pastes: fresh unwashed (group 1-1), fresh washed (group 1-2), frozen unwashed without antifreeze agent (group 2-1), frozen washed without antifreeze agent (group 2-2), frozen unwashed with antifreeze agent (group 3-1), and frozen washed with antifreeze agent (group 3-2) on the basic nutrients, color, texture properties, waterholding capacity, sensory and flavor properties, thiobarbituric acid reactive substance (TBARs) value, and total volatile basic nitrogen (TVB-N) content of pork/fish composite meatballs. The results showed that the contents of protein and fat in meatballs from groups 2-1 and 2-2 were lower than those in groups 3-1 and 3-2, and the contents of water, protein and fat were 61.68%, 11.32% and 19.41% for group 2-1, and 62.45%, 11.09% and 19.33% for group 2-2, respectively. The gel properties, hardness, elasticity, cohesion, and sensory quality of groups 3-1 and 3-2 were significantly higher than those of groups 2-1 and 2-2 (P < 0.05), but there was no significant difference compared with groups 1-1 and 1-2. The odor response value of groups 3 was lower than that of groups 1, and groups 3 had the highest sweetness value (3 039.66) and lowest bitterness value (534.59). The TBARs value and TVB-N content in groups 1-2, 2-2, and 3-2 (with washed fish paste) were significantly lower than those in groups 1-1, 2-1 and 3-1 (with unwashed fish paste) (P < 0.05). Since fresh fish paste is not easy to store and subject to spoilage, frozen washed fish paste with antifreeze agent can be used to produce composite meatballs. 2022 Vol. 36 (6): 29-35 [Abstract] ( 184 ) 全文 ( 338 )        Analysis & Detection 36 Rapid Detection of Freshness of Crayfish by Near Infrared Spectroscopy LU Wenchao, QIU Liang, XIONG Guangquan, BAI Chan, ZU Xiaoyan, LIAO Tao DOI: 10.7506/rlyj1001-8123-20220311-017 Near infrared spectroscopy (NIRS) combined with chemometrics was used to quickly detect the freshness of crayfish. Near infrared spectra of intact and minced crayfish flesh were recorded in the wavelength range of 850–1 050 nm and preprocessed for the development of a quantitative prediction model for crayfish freshness based on total volatile basic nitrogen (TVB-N) content using partial least square (PLS) and a combinatorial algorithm. The model established using a spectral pretreatment method combining standard normal variate transformation with first derivative had the best prediction performance, and the model based on the spectra of minced crayfish meat had better performance than that developed from the spectra of intact crayfish meat. In order to meet the needs of practical application, the TVB-N content prediction model for minced shrimp meat was analyzed, revealing that the cross-validation error and the cross-validation correlation coefficient were 3.123 and 0.947, respectively. This model was used to predict 24 samples in the prediction set, and it was found that the cross-validation correlation coefficient between the predicted and measured values was 0.951 4, and that the accuracy of prediction was 100% for TVB-N content exceeding 20 mg/100 g (stale samples). In conclusion, NIRS can be used to quickly detect the freshness of crayfish, and the established model has good predictive ability. 2022 Vol. 36 (6): 36-41 [Abstract] ( 135 ) 全文 ( 118 )        Package & Storage 42 Changes in Muscle Quality of Wuchang Bream during Live Transportation PENG Ling, YOU Juan, WANG Lan, LIAO Tao, XIONG Shanbai, YIN Tao DOI: 10.7506/rlyj1001-8123-20220324-025 The changes in the muscle quality of Wuchang bream during live transportation (3, 6, 12 and 24 h) were measured by ultra-high performance liquid chromatography, a color difference meter and an ultraviolet spectrophotometer. The results showed that after 3 h of transportation, the pH value, water-holding capacity, whiteness, brightness (L*), redness (a*), and the contents of lactic acid, muscle glycogen, ATP and its derivatives in fish muscle were 6.57, 70.33%, 52.22, 52.27, 0.29, 4.50 mg/g, 1.46 mg/g and 909.25 mg/100 g, respectively. With increasing transportation time to 24 h, the pH value first increased and then decreased to 6.33 (P < 0.05), while the lactic acid content initially decreased and then increased to 3.81 mg/g (P < 0.05). The water-holding capacity gradually increased to 76.05% and then decreased to 73.33%. The whiteness and L* gradually decreased to 47.64 and 47.71, respectively, whereas a* increased to 1.31 (P < 0.05). The content of muscle glycogen gradually decreased to 1.25 mg/g. The total content of ATP and its derivatives increased to 1 116.62 mg/100 g; the ATP content decreased to 62.43 mg/100 g, while the content of the umami substance IMP increased to 747.91 mg/100 g, and the contents of the bitter substances inosine (HxR) and hypoxanthine (Hx) increased to 156.12 and 63.28 mg/100 g, respectively. It was concluded that the muscle quality of Wuchang bream changed significantly during live transportation under the influence of stress. 2022 Vol. 36 (6): 42-47 [Abstract] ( 192 ) 全文 ( 79 ) 48 Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce LIU Songkun, WU Haoran, YE Tao, JIANG Shaotong, LIN Lin, LU Jianfeng DOI: 10.7506/rlyj1001-8123-20220421-041 Abstract: In order to rapidly and accurately predict the shelf life of river crab sauce, prepared from river crab processing waste, during storage at 25 ℃, river crab sauce was stored at 37, 45 or 55 ℃ to accelerate its quality deterioration. A firstorder kinetic model was established with total volatile basic nitrogen (TVB-N) as the dependent variable. The predicted value of shelf life was determined by the kinetic model and the Arrhenius equation. The results showed that the activation energy (Ea) and pre-exponential factor (k0) obtained from the Arrhenius equation were 29.28 kJ/mol and 1.443 × 103, respectively, and the shelf life of river crab sauce at 25 ℃ was calculated to be 183 days. 2022 Vol. 36 (6): 48-52 [Abstract] ( 155 ) 全文 ( 58 )        Reviews 53 Recent Progress in Quality Evaluation of Aquatic Products CHEN Shengjun, ZHANG Xiaofan, PAN Chuang, XUE Yong, WANG Yueqi, WU Yanyan, HUANG Hui, HU Xiao DOI: 10.7506/rlyj1001-8123-20220110-001 The quality of aquatic products is susceptible to deterioration due to the external environment or its own factors (microorganisms and endogenous enzymes) during their transportation, storage and processing after harvesting, which is directly related to not only the safety of consumers but also the sales amount and processing value of aquatic products. Consequently, this paper describes the classification and evaluation of the quality of aquatic products, with a special focus on the current applications of the traditional (sensory, microbiological and physicochemical evaluation) and new (proteomics and sensory bionics) methods to evaluate the quality of aquatic products. This paper also includes a summary of the advantages and disadvantages of different methods and techniques for the quality evaluation of aquatic products. We wrap up this review by discussing future trends in the development of basic tests for the quality evaluation of aquatic products. 2022 Vol. 36 (6): 53-59 [Abstract] ( 327 ) 全文 ( 294 ) 60 Recent Progress of Cold Plasma Technology in the Preservation of Aquatic Products LAN Weiqing, CHEN Xuening, XIE Jing DOI: 10.7506/rlyj1001-8123-20220406-032 Aquatic products are easily affected by microorganisms and endogenous enzymes during distribution, resulting in their quality deterioration. Non-thermal sanitization technology can maintain the nutritional value, delay the process of spoilage, prolong the shelf-life and enhance the commodity value of aquatic products. This review paper compares the principles and main characteristics of the common non-thermal sterilization technologies, describes the sterilization mechanism of cold plasma technology, and summarizes recent progress in its application in the quality improvement, bacterial decontamination, blackening inhibition, and safety control of aquatic products. Moreover, possible solutions to the problems of applying cold plasma technology alone are proposed, and future trends in the development of cold plasma technology are discussed. Through this review, we hope to provide a theoretical rationale for the application of this technology in the preservation of aquatic products. 2022 Vol. 36 (6): 60-66 [Abstract] ( 195 ) 全文 ( 284 )

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