Low‐temperature steaming improves eating quality of whitefish

Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups. Finally, lipid substances containing eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) were screened out from 32 kinds of differential phospholipids. Through Pearson correlation analysis, it was observed that certain differential phospholipids such as PC (22:6) and PC (22:5) exhibited varying correlations with odor substances like hexanal and isovaleraldehyde. These findings suggest that PLB specifically affects certain phospholipids, leading to the production of distinct volatile substances through oxidative degradation.

Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels

BACKGROUND

The quality of surimi-based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi.

RESULTS

A mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high-pressure heating and water-bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two-step water bath and water-bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance.

CONCLUSION

The findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry.

Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system

The effect of steaming treatment on salmon quality was explored by different multi-omics and electronic sensory system in this study. A comparison between conventional steaming (CS) and anaerobic steaming (AS) was conducted in organoleptic quality of salmon. Twelve key volatile compounds were identified, which contributed to the flavor difference. The concentrations of hexanal, (E)-2-octen-1-al, and decanal in AS salmon were significantly lower than in CS salmon, which account for 68.9-80.5 % of the latter. During steaming, the fatty acids and diacylglycerols decreased significantly by 37.4 % and 57.9 %, respectively. Anaerobic steaming limited the degradation of some oxidized lipids, further reduced some volatile secondary oxidation products. Nucleotides and derivatives, succinic acid, glutamic acid, hydroxyproline and betaine contributed to the saltness, umami, richness of steamed salmon. Metabolomics data revealed that the higher creatinine, Ala-Ala and Ala-Leu provided more umami and less bitterness to AS salmon.

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.

Insights into application progress of seafood processing technologies and their implications on flavor: a review

Seafood tends to be highly vulnerable to spoilage and deterioration due to biochemical reactions and microbial contaminations, which requires appropriate processing technologies to improve or maintain its quality. Flavor, as an indispensable aspect reflecting the quality profile of seafood and influencing the final choice of consumers, is closely related to the processing technologies adopted. This review gives updated information on traditional and emerging processing technologies used in seafood processing and their implications on flavor. Traditional processing technologies, especially thermal treatment, effectively deactivate microorganisms to enhance seafood safety and prolong its shelf life. Nonetheless, these methods come with limitations, including reduced processing efficiency, increased energy consumption, and alterations in flavor, color, and texture due to overheating. Emerging processing technologies like microwave heating, infrared heating, high pressure processing, cold plasma, pulsed electric field, and ultrasound show alternative effects to traditional technologies. In addition to deactivating microorganisms and extending shelf life, these technologies can also safeguard the sensory quality of seafood. This review discusses emerging processing technologies in seafood and covers their principles, applications, developments, advantages, and limitations. In addition, this review examines the potential synergies that can arise from combining certain processing technologies in seafood processing.

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5'-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and gas chromatography-ion migration spectrometry (GC-IMS). The results indicated that the content of flavor substances in C. peled meat varied significantly. The electronic tongue results indicated that the richness and umami aftertaste of roasting were significantly greater. The content of sweet free amino acids, 5'-nucleotides, and organic acids was also higher in roasting group. Electronic nose principal component analysis can distinguish C. peled meat cooked (the first two components accounted for 98.50% and 0.97%, respectively). A total of 36 volatile flavor compounds were identified among different groups, including 16 aldehydes, 7 olefine aldehydes, 6 alcohols, 4 ketones, and 3 furans. In general, roasting was recommended and gave more flavor substances in C. peled meat.

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

Three-dimensional printing (3DP) has attracted significant attention for its use in additive manufacturing techniques because it provides customizability and flexibility for fabricating structures with arbitrary shapes. Certain applications in the food and medicine industries require 3D printable materials that are both biocompatible and biodegradable. Consequently, this study reports 3D printable materials constructed from food-grade high internal phase emulsions (HIPEs). The studied HIPEs (phase ratio 85%) were stabilized by the efficient adsorption behavior of cod proteins (concentration range, 10-50 mg mL^-1) at the oil-water interface. The stability of the oil-in-water HIPEs was improved by the formation of a concentration-dependent percentage of adsorbed proteins and cross-linking networks, and homogeneous and self-supporting structures were generated after 7 days of storage at 4 °C. The gel-like shear thinning rheological behavior induced by the cross-linking networks in the studied HIPEs can be tuned to obtain the desired printability and extrudability during 3DP. In the present study, the HIPEs stabilized with 50 mg mL^-1 of cod proteins exhibited the highest printing resolution, gel strength, hardness, adhesiveness, and chewiness during 3DP. These food-grade HIPE inks have the potential to diversify the applications of 3DP in foods, cosmetics, drug delivery systems, and packaging materials.