A5028481158- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Neurobiology and Insect Physiology Research
- Nanocomposite Films for Food Packaging
- Microbial Inactivation Methods
- Biosensors and Analytical Detection
- Phytochemicals and Antioxidant Activities
- Bee Products Chemical Analysis
- Enzyme Catalysis and Immobilization
- Edible Oils Quality and Analysis
- Animal Nutrition and Physiology
- Advanced Proteomics Techniques and Applications
- Aquaculture Nutrition and Growth
Zhejiang Ocean University
2022-2024
The aim of this study is to investigate the effects deep frying (DF) and air (AF) on quality flavour profile hairtail (Trichiurus lepturus) fillets. changes some physicochemical indices such as moisture content, oil colour, thiobarbituric acid reactive substances (TBARS) peroxide values (POV) in fillets were detected with increasing time. According these sensory evaluation, for 7 min under 190 °C (DF7) 24 (AF24) selected samples their great quality. fingerprint (Raw, DF7, AF24) was developed...
In the present study, changes in volatile compounds during processing were analyzed using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate generation of aroma hairtails ( Trichiurus lepturus ) air-drying. Physicochemical indices, such as moisture content and thiobarbituric acid reactive substances (TBARS), also detected. Flavor fingerprints studied developed distinguish samples fresh (0 day) from air-dried (2 4 days). A total 75 organic (VOCs) identified...
Chemical and liquid chromatography-mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the alterations in lipid profiles hairtail muscle during air-drying. The peroxide value (POV) carbonyl group (CGV) air-dried (ADH) significantly increased with air-drying time. Lipidomics results revealed 1,326 lipids, which grouped into 33 categories, including 422 triglycerides (TGs), 170 phosphatidylcholines (PCs), 110 phosphatidylethanolamines (PEs), among others. In addition,...
A novel food processing technique based on the combination of cold atmospheric plasma (CAP) and chitosan oligosaccharide treatment (COS) was developed to enhance antibacterial performance extend shelf life Pacific white shrimp (Litopenaeus vannamei). Effects different treatments microbial community composition, physicochemical properties, post-storage behaviors were evaluated during chilled storage for up 10 days. Results showed that synergistic effects COS CAP could be obtained, largely...
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by corresponding decrease thiobarbituric acid reactive substances (TBARS) total viable count over time. Lower exhibited an effective capacity to delay lipid oxidation microbiological growth fillets. Subsequently, alterations microbiota...