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Carboxymethyl chitosan has anti-bacterial activity and good coating forming ability, and glutathione has antioxidant and browning-inhibiting capacity. This study investigated the effects of carboxymethyl chitosan-based coatings alone (1% carboxymethyl chitosan) or loaded with glutathione (1% carboxymethyl chitosan + 0.2% glutathione) on the refrigeration of harvested enoki mushrooms (Flammulina velutipes) for preservation. Compared with the control group, all the treated samples exhibited decreased total viable count, respiratory rate, weight loss and browning degree and increased soluble solid content and sensory overall likeness after 12 days of refrigeration (P < 0.05). Additionally, carboxymethyl chitosan-based coatings incorporated with glutathione were more efficient for the preservation of enoki mushrooms than carboxymethyl chitosan-based coatings alone. Therefore, treatment with carboxymethyl chitosan-based coatings could be a promising preservation method for harvested enoki mushrooms. • Chitosan coatings reduced total viable count in mushrooms. • Chitosan coatings decreased respiratory rate and weight loss of mushrooms. • Chitosan coatings increased soluble solid content in mushrooms. • Chitosan inhibited browning in mushrooms. • Chitosan coatings improved overall likeness of mushrooms. [ABSTRACT FROM AUTHOR]

The process of replacing animal proteins with plant-based proteins is still faced with the uncertain structural and processing properties of the isolated plant proteins. This study evaluated pea proteins obtained by dry (air classification combined with electromagnetic separation) and wet (isoelectric point precipitation) separation at the process-function-product level. The results showed that there was a significant difference in the purity of the isolated pea proteins obtained by dry (72.3 ± 0.7 g/100 g) and wet (89.2 ± 0.5 g/100 g) separation. High performance liquid chromatography, SDS gel electrophoresis and fluorescence analysis techniques showed that the dry-separated proteins maintained their native structure and presented excellent solubility and water absorption property, which lead to a porous and soft meat analogue. Although the wet separation resulted in denaturation of the protein, the essential amino acids contents were closer to the recommended level. Due to its higher purity, wet-separated proteins had better emulsification and foaming properties, and the resulting dough was more solid-like with higher hardness than dry-separated proteins. This study allowed a deeper understanding of pea proteins obtained by dry and wet separation and their potential use in the development of meat analogues. [Display omitted] • Wet separation improves the ratio of essential amino acids in pea proteins. • Dry separation maintains the natural structure and composition of the proteins. • Dry protein concentrate has high solubility and water holding capacity. • High purity wet protein isolate has better emulsification and foaming properties. • The meat analogues prepared by dry protein concentrate are soft and juicy. [ABSTRACT FROM AUTHOR]

Pediococcus pentosaceus , Lactobacillus curvatus , Lactobacillus sakei and Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid oxidation in Harbin dry sausages and their relation to flavour development. The free fatty acid (FFA) contents of both muscle and fat tissues were higher in the inoculated sausages than those of the non-inoculated control, especially with mixed strains ( P < 0.05). The predominant FFAs in both tissues at the end of the fermentation were palmitic acid, stearic acid and oleic acid. The inoculation of dry sausages with bacterial strains, especially mixed strains, significantly decreased the peroxide value and thiobarbituric acid reactive substances ( P < 0.05). Furthermore, a lower level of volatile compounds related to lipid-oxidation, such as aldehydes, ketones and hydrocarbons, was observed in the inoculated sausage ( P < 0.05). The results demonstrate that Harbin dry sausage can be inoculated with a starter culture mixture of P. pentosaceus , L. curvatus and S. xylosus to promote lipid hydrolysis, inhibit lipid autoxidation and improve fermented flavour development. [ABSTRACT FROM AUTHOR]

The poor freeze-thaw stability of konjac glucomannan (KG) hydrogel will greatly affect its application in the frozen prepared foods. In this study, the filling effects of natural tapioca starch (TS) and corn starch (CS) on the properties of freeze-thaw KG hydrogel were evaluated. The addition of starches significantly improved the gel strength and water holding capacity and inhibited the freeze-induced syneresis of composite hydrogels, where CS is superior to TS. These beneficial effects could be the results of concurrent effects of the decrease of frequency dependence/freezing point, the formation of dense microstructure and the reinforced hydrogen bonds and hydrophobic interactions of composite hydrogels. The foregoing results suggested the potential feasibility of low-cost natural starches to improve the textural properties and freeze-thaw stability of KG hydrogels. • Strong interactions occurred between the konjac glucomannan and starches. • Addition of starch decreased the freezing-induced syneresis of composite gel. • Konjac glucomannan/starch composite gel exhibited well-arranged network structure. • Corn starch was superior to tapioca in improving the properties of the composite gel. [ABSTRACT FROM AUTHOR]