The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious va...
This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. P. arsenicoxydans A1 was identified as SSO by culture-depending method. Further, the ant...
Differential metabolites and potential biomarkers of hybrid grouper and golden pompano muscles were identified in this study. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) we...
This study explored the mechanism by which high-voltage electrostatic field (HVEF) curing improves the textural quality of semi-dried golden pomfret. Dynamic textural variations in three experimental groups, including th...
This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P1 were de...
This study explored the effects of high-voltage electrostatic field (HVEF) curing on the quality of low-salt golden pomfret during frozen storage. Five groups were set, including traditional high-salt, direct low-salt, a...
Response surface methodology (RSM) was employed to optimize the curing parameters for high-voltage electrostatic field (HVEF) treatment. RSM optimization results showed the following optimal curing parameters: cuing volt...
The combined effect of ultrasound and high pressure carbon dioxide (HPCD) on the structure and allergenicity of the tropomyosin (TM) of Litopenaeus vannamei was studied. After sequential treatment with ultrasonic at powe...
[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, ChinaJinfang, Wang Hongliang, Zhong Yinglin, Liu Shuai, Wei Qinxiu, Sun Qiuyu, Xia Zefu, Wang Zongyuan, Han Yang, Liu Shucheng, Liu 出版年：2024
To improve the safety and extend the shelf life of fish fillets, four different temperatures were used to preserve the greater amberjack. The microbial diversity and quality changes were determined. The freezing point of...
JOURNAL OF FOOD ENGINEERINGZhou, Jieqian Sun, Qinxiu Wei, Shuai Wang, Zefu Xia, Qiuyu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
Effects of refrigerator freezing (RF), immersion freezing (IF) and magnetic field assisted immersion freezing (MIF) on the quality of stored golden pompano (Trachinotus ovatus) muscle were investigated. Results showed th...
In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the ana...
In this study, the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxid...
Fish oil contains rich EPA and DHA, but their low absorption rate and bioavailability in the gastrointestinal tract limit their physiological activity. Ultrasonic treatments can modify the spatial structure of myofibrill...
The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid...
Fish oils contain co-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal...
Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the ba...
The study investigated the influence dense phase carbon dioxide (DPCD) treatment on peptide generation from shrimp surimi gels during simulated gastrointestinal digestion. Compared with the untreated and water-bath heate...
The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nucle...
Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sen...
In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stab...
FOOD RESEARCH INTERNATIONALHtwe, Kyi Kyi Duan, Weiwen Wei, Shuai Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamei) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, cro...
FOOD RESEARCH INTERNATIONALYin, Yantao Jiang, Meiyan Liang, Yiwen Htwe, Kyi Kyi Xiao, Naiyong Liu, Yang Wang, Zefu Liu, Shucheng 出版年：2025
The objective of this study was to investigate the effect of ultrasound on the digestibility of oxidized silver carp myofibrillar protein (MP). The MP solutions were oxidized with a hydroxyl radical generating system, an...
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated...
LWT-FOOD SCIENCE AND TECHNOLOGYZhong, Hongliang Liu, Yinglin Wei, Shuai Khan, Imran Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Oh, Deog-Hwan Liu, Shucheng 出版年：2024
This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. Pseudomonas arsenicoxydans A1 was identified as SSO by culture-depending method. Further...
This study investigated the interrelationship among changes in myoglobin (Mb) morphology, myofibrillar protein (MP) oxidation, and water-holding capacity (WHC) of golden pompano under oxidized linoleic acid (OLA). Result...
The present research aimed to assess the protective effects of purslane polyphenols on rabbit meat myofibrillar protein (MP) under malondialdehyde (MDA)-induced oxidation. The major polyphenols in purslane extract were a...
LWT-FOOD SCIENCE AND TECHNOLOGYXu, Jie Sun, Qinxiu Zheng, Ouyang Wang, Zefu Wei, Shuai Han, Zongyuan Ji, Hongwu Liu, Shucheng 出版年：2024
Changes in the microbial diversity of golden pompano (Trachinotus ovatus) under different temperature conditions, including room temperature (RT, 20 degrees C), refrigerated temperature (RF, 4 degrees C), and supercoolin...
The implications of different liquid nitrogen freezing (LNF) temperatures (-35 degrees C, -65 degrees C, -95 degrees C, and -125 degrees C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) wer...
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