Color, texture and water activity of microwave-vacuum dried cranberries were evaluated compared with the corresponding properties hot-air store-bought cranberries. The microwave drying was done both in pulsed continuous modes. redder had a softer than those by conventional method. storage stability product method comparable to that conventionally-dried operating conditions have an effect on quality

The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains T. isolated from mashes were inoculated to anchovy mixed with 25% NaCl an approximate cell count 10(6) CFU/mL. α-amino content 6-month-old samples 780-784 mM. addition MRC10-1-3 and MCD10-5-10 resulted reduction histamine (P < 0.05). Fish showed high contents total amino acids predominantly glutamic acid. Major volatile compounds 2-methylpropanal,...

Microwave-vacuum drying was investigated as a potential method for cranberries. Cranberries were pretreated with either 30°B or 60°B high fructose corn syrup solution 24 h. They dried using laboratory-scale microwave-vacuum oven operating in continuous pulsed mode until the final moisture content reached 15% (wet basis). In mode, two levels of microwave power (250, 500 W) and absolute pressure (5.33, 10.67 kPa) applied. 250 W used power-on time (30, 60s) three power-off (60, 90, 150s)....

ABSTRACT: Solubility of rockfish whole muscle and actomyosin was minimum at pH 5 gradually increased as the shifted to acidic or alkaline pH. Acidic solubilization followed by isoelectric precipitation induced degradation myosin heavy chain, resulting in a protein band about 120 kDa. Both myofibrillar sarcoplasmic proteins underwent denaturation after treatment, exhibiting minimal solubility absence endothermic peaks. Acid‐ alkali‐treated readily aggregated upon heating, showing different...

A means to accelerate fish sauce fermentation without adversely affecting quality was investigated. Starter cultures prepared from Virgibacillus sp. SK33, SK37, and Staphylococcus SK1-1-5 were added separately anchovy that hydrolyzed by 0.25% Alcalase at 60 degrees C for 2 h followed 0.5% Flavourzyme 50 4 h. The mixtures then adjusted contain 25% solar salt incubated 35 mo. alpha-Amino contents of all inoculated samples higher than the control (without addition starter culture) during course...

Meat quality attributes vary with chicken age. Understanding the relationship between poultry age and of meat would be beneficial for efficient farming to meet market needs. The Korat hybrid (KC) is a new crossbred whose distinct from that commercial broiler (CB) chickens has not been well characterized. In this study, we characterized physico-chemical properties KC correlate findings Raman spectral data. protein content breast thigh increased pH decreased, while water-holding capacity as...

Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored ice for 14 days and that its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) monounsaturated (MUFA) contents skin, belly flap decreased as storage time increased. The washing process but concentrated their phospholipid counterparts. fish exhibited highest thio-barbituric reactive substances (TBARS) value, while had lowest. 1-Hexanol, 1-octen-3-ol, 1-hexanal...

Egg yolk is a coproduct of egg white processing. The protein hydrolysis yolks to exhibit antimicrobial activity strategy for its valorization. objective this study fractionate antibacterial peptides from pepsin-hydrolyzed using flash chromatography. In addition, the mode actions fractionated were elucidated and plausible reported. fraction 6 (F6) obtained C18-flash column exhibited against Staphylococcus aureus ATCC 29213 Salmonella typhimurium TISTR 292 at minimal inhibitory concentration...

Wolffia is a protein-rich aquatic plant with the potential to help address food sustainability issues; however, more efficient extraction process must be sought due limited yield conventional methods. This study aimed investigate effects of duckweed forms (fresh and dried), duckweed-to-aqueous solution ratio (DSR), as well alkaline ultrasonication extractions on yields, physicochemical techno-functional properties protein extracts (DPE). Three methods were used: (AE), ultrasound-assisted...

The protein solubility and molecular-weight distribution of freeze-dried sarcoplasmic proteins (SPs) from rockfish treated under low high pH as well various NaCl concentrations were elucidated. SPs was significantly suppressed at an acidic (2.0–4.0) in the presence salt concentration (0.5 M NaCl). least amount lost when 2.0 or 3.0 followed by precipitation 5.5. interaction with Alaska pollock surimi (myofibrillar proteins) also investigated. addition appeared to delay thermal denaturation...

Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use complementary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry. Odorants intermediate low volatility were determined direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) aroma extract dilution (AEDA). Meanwhile, static headspace (SHDA) solid-phase microextraction (H-SPME) used to determine highly odorants. Results...