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In order to evaluate the relationship between of endogenous enzymes and physiochemical indicators during the processing of dry-salted Decapterus maruadsi produced by the traditional method. The evolution of the endogenous enzymes (cathepsin B, cathepsin L, cathepsin H, acid lipase, neutral lipase, and phospholipase) and physical and chemical parameters (moisture content, salt content and pH) of dry-salted Decapterus maruadsi during processing were investigated. Principal component analysis and Pearson correlation coefficient analysis were used to explore the main factors influencing the endogenous enzyme activity and the interactions between endogenous enzymes. The following results were observed during the processing of dry-salted Decapterus maruadsi: the salt content could stimulate cathepsin (L and B) activity and inhibit lipase activity; a lower moisture content could inhibit lipase activity, while the inhibitory effect on cathepsin was inconspicuous; pH had a minor influence on the endogenous enzyme activities; cathepsin B and L could partially inhibit lipase activity. [ABSTRACT FROM AUTHOR]

During the processing of the large yellow croaker, the further utilization of the by-products (e.g., the liver) generated in the processing process can provide opportunities for value addition and increase profitability, promoting the sustainable use of raw materials. Therefore, we have studied the detailed nutritional composition of the large yellow croaker liver (LYCL), which ultimately helps in the development of nutritional and functional products. The results showed that the LYCL has a lower moisture content (45.71%) than fish meat, 8.25% protein, and 37.97% fats. In addition, LYCL contained the full range of amino acids. Unsaturated fatty acids accounted for 62.63%, of which EPA and DHA account for 9.42%. It was rich in phospholipids, vitamins and trace elements. Heavy metal elements such as Hg, As, Cd were lower than the heavy metal limit standards for fish in China. Aldehydes, ketones and alcohols in the liver have the greatest impact on odor. [ABSTRACT FROM AUTHOR]

In this paper, the physicochemical properties of the Semen Astragali Complanati wine was first investigated including the pH, electrical conductivity (EC), titratable acid, alcohol content, residual sugars, chromatic characteristics and flavonoids, and thereafter thein-vitroantioxidant capacity and its correlation with the total phenolic and flavonoids content were systematically evaluated and analyzed for the different fractions of the Semen Astragali Complanati wine by six antioxidant assays and the Pearson product–moment correlation, respectively. On a whole, there are no significant differences between the Semen Astragali Complanati wine and the grape wine regarding most of the conventional enological parameters. The antioxidant assays showed that the Semen Astragali Complanati wine exerts great antioxidant capacity, which is attributed to the high content of polyphenols and flavonoids contained such as complanatoside A and rhamnocitrin, since high correlations exhibited between the total content of phenols and flavonoids, and thein-vitroantioxidant activity, respectively. All these results indicate that the Semen Astragali Complanati could be fermented to wine and be as a natural source of antioxidants preventing damage associated with free radicals and offer alternatives to develop high value-added products to enhance health benefits. [ABSTRACT FROM PUBLISHER]

The effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF. Differential scanning calorimetry (DSC) analysis indicated that the addition BSDF changed the thermal denaturation temperature of myosin tail and actin, and led to the disappearance of myosin head as the increase of BSDF up to 4%. SDS-PAGE showed that the band intensity of actin was obviously enhanced by the addition of BSDF. Fourier transform infrared (FTIR) spectroscopy showed that BSDF could affect the protein secondary structure. The α-helix content was significantly decreased and the β-sheet content was significantly increased (P<0.05). In conclusion, BSDF could improve gel quality of salt soluble proteins and has a potential to be applied in meat products. [ABSTRACT FROM AUTHOR]

We assessed the effects of ultrasonic frequency, power, temperature and exposure time on the electric conductivity (EC) of wine to evaluate the feasibility of the online EC monitoring as an indicator to reflect the changes of wine quality under the ultrasound irradiation. Results showed that the continuously monitored curve of EC was significantly different from the values recorded at the beginning and end of sonication. An abrupt rise and a rapid drop of wine EC were observed at the start and end points of sonication, respectively, in all working conditions. With regards to the assayed wine temperatures, the effect exerted by this parameter on EC before sonication was totally different from that observed when the samples were cooled down after ultrasound treatment. All in all, these results suggest that the online EC monitoring of wine may be used as an efficient indicator to control and reflect the real changes of wine under ultrasound treatment. [ABSTRACT FROM AUTHOR]