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Gel properties play a crucial role in evaluating the quality of surimi products, which are favored by consumers for their high nutritional value, delightful taste, and convenient storage and transportation. However, with the rapid development of China's food manufacturing industry and the diversification of consumer groups, traditional surimi products are unable to satisfy the demands for a balanced diet and sensory characteristics. As a result, there is growing interest in developing novel surimi products, particularly in exploring the use of alternative animal- and plant-based raw materials to produce mixed surimi gel with expected gel properties. In this review, the research progress of animal and plant proteins and surimi gel formation mechanism is summarized. The animal and plant proteins can effectively improve the gel properties, water holding capacity and microstructure of surimi by promoting the cross-linking between proteins and inhibiting the activity of surimi protease, respectively is expounded. The issues of suboptimal sensory attributes and an ambiguous modification mechanism during the enhancement of mixed surimi product quality are identified. The aim is to provide theoretical support for the development of novel surimi products with improved gel properties while offering guidance for further advancements. [ABSTRACT FROM AUTHOR]

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (p < 0.05). Additionally, increases in endogenous fluorescence intensity accompanied by a blue shift were observed, indicating that the fluorophores (Trp and Tyr) were sequestered into a more non-polar environment due to conformational changes. The incorporation of PHP enhanced both the quality and digestibility of the blended surimi. This study provides a novel perspective for developing surimi-based food with improved quality, augmented digestion, and enhanced absorption. [ABSTRACT FROM AUTHOR]

BACKGROUND: The quality of surimi‐based products can be improved by combining the flesh of different aquatic organisms. The present study investigated the effects of incorporating diverse ratios of unwashed silver carp (H) and scallop (A) and using various thermal treatments on the moisture, texture, microstructure, and conformation of the blended gels and myofibrillar protein of surimi. RESULTS: A mixture ratio of A:H = 1:3 yielded the highest gel strength, which was 60.4% higher than that of scallop gel. The cooking losses of high‐pressure heating and water‐bath microwaving were significantly higher than those of other methods (P < 0.05). Moreover, the two‐step water bath and water‐bath microwaving samples exhibited a more regular spatial network structure compared to other samples. The mixed samples exhibited a microstructure with a uniform and ordered spatial network, allowing more free water to be trapped by the internal structure, resulting in more favorable gel properties. The thermal treatments comprehensively modified the tertiary and quaternary structures of proteins in unwashed mixed gel promoted protein unfurling, provided more hydrophobic interactions, enhanced protein aggregation and improved the gel performance. CONCLUSION: The findings of the present study improve our understanding of the interactions between proteins from different sources. We propose a new method for modifying surimi's gel properties, facilitating the development of mixed surimi products, as well as enhancing the efficient utilization of aquatic resources. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Freshness and physicochemical properties of myofibrillar protein (MP) from decapitated Harpiosquillid mantis shrimp (HMS) treated with pulsed electric field (PEF), followed by soaking in 2% chitooligosaccharide (D‐P‐COS) and whole HMS (U‐W) during storage in iced water of 3 days were investigated. Lower rate of increase in K‐value, freshness index, in D‐P‐COS was observed in comparison with U‐W. For physicochemical properties of MP, MP from U‐W had gradual decrease in ATPase activity throughout the storage of 3 days, whereas no drastic alteration was attained in MP from D‐P‐COS. Surface hydrophobicity and carbonyl contents of MP from both samples upsurged up to 3 days, nevertheless the increases were more pronounced in D‐P‐COS. The secondary conformation changes were affected by decapitation, treatment and storage time. Decapitation and treatments maintained freshness, however, slightly enhanced physicochemical changes of MP from HMS. [ABSTRACT FROM AUTHOR]

In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios of original soup (OS), made from the initial cooking of fish, and residue soup (RS), produced from processed leftover fish parts, were alternatively investigated to satisfy the new product development. Comminution combined with pressure-conduction treatment significantly increased the nutrient contents of calcium, soluble proteins and total solids in crucian carp soup (p < 0.05). With the increase in RS ratio, the decomposition of inosine monophosphate (IMP) and free amino acids was accelerated, but the accumulation of aromatic compounds was promoted simultaneously. In addition, the Maillard reaction may lead to a reduction in aldehydes, causing a diminution in the characteristic flavor of fish soup, while the formation of 1-octen-3-ol can enhance the earthiness of the fish soup. The electronic tongue test results and the sensory results showed that the blend ratio of OS and RS at 7:3 had a more significant umami and fish aroma (p < 0.05). Under this condition, the mixed soup has better nutritional values and flavor characteristics. [ABSTRACT FROM AUTHOR]

Summary: Impacts of Maillard reaction on bitterness, physicochemical properties, antioxidant activities of salmon frame protein hydrolysates (PH) and its plastein (PT) using ribose or glucosamine (Glx) were investigated. PT showed higher bitterness than PH after Maillard reaction, regardless of sugars and concentrations used (P < 0.05). PH (10%) and 4% Glx heated at 120 °C for 120 min yielded Maillard reaction products (MRPs) with the least bitterness (score: 5.89) as compared to control sample (P < 0.05). Browning intensity and lightness of aforesaid sample were directly and inversely proportional to treatment time, respectively. MRPs (10% PH with 4% Glx) showed the increased DPPH and ABTS radical scavenging activities (37.06 and 45.65 μmol TE g−1, respectively) up to 60 min (P < 0.05). Moreover, bitterness score of MRPS heated for 60 min was reduced from 9.37 (PH) to 1.44 ascertained by decrease in hydrophobic amino acid contents (P < 0.05). Therefore, Maillard reaction could be used as a promising means to lower bitterness of salmon frame PH. [ABSTRACT FROM AUTHOR]

Hyperspectral image (HSI) classification technology has continuously made breakthroughs. Especially with the emergence of convolutional neural networks (CNNs), its performance has been rapidly enhanced. However, CNN uses kernels with fixed sizes, which cannot flexibly handle data with irregular patterns, affecting the HSI classification results. Therefore, the letter introduces a graph convolutional network (GCN) to assist CNN in further optimizing the HSI representation and proposes a pixel-superpixel level multiscale graph and spectral–spatial representations fusion (Ps-MGSRF) network that mainly includes a pixel-level feature representation module (PFRM) formed with multiple multiscale feature refiltering blocks and a superpixel-level feature representation module (SFRM) composed of different orders’ residual GCN (ResGCN) blocks. Finally, the loss of the PFRM branch (${\mathrm{ loss}}_{1}$), the loss of the SFRM branch (${\mathrm{ loss}}_{2}$), and the loss of the merging of the two branches (${\mathrm{ loss}}_{3}$) are calculated separately, and the Ps-MGSRF network is updated by adaptive weighting three losses. The test results indicate that the proposed Ps-MGSRF model could achieve better experimental performance than the advanced comparison methods. [ABSTRACT FROM AUTHOR]

The unique characteristics of hyperspectral images (HSI) undoubtedly pose significant categorization issues while providing a wealth of information. High redundancy and a lack of samples with labels are two main issues. Since convolutional neural networks were developed, several different network models have been utilized for hyperspectral image categorization. In this research, we introduce a multiscale piecewise spectral-spatial attention network (MPSSAN) that improves accuracy with fewer labelled samples. Concretely, we first randomly partition several groups to address the high dimensionality of hyperspectral data, and then the principal component analysis is utilized for dimension reduction. Following that, two multi-branch structures are employed to extract spectral and spatial features, and the features of multi-branch structures interact with each other to improve information flow. In addition, the designed double-scale attention mechanism could assign greater weight to crucial spectral-spatial features for further capturing effective HSI information. Experiments run on three datasets to test the model's efficacy, and several popular deep-learning methods are selected for comparison experiments. The experimental findings demonstrate that the proposed MPSSAN enhances classification performance when compared to some state-of-the-art methods. Our method's overall accuracy is 98.93% for the Indian Pines (IN) dataset and 99.68% for the Kennedy Space Center (KSC) dataset with 10% samples. On the University of Pavia (UP) dataset, 1% of training samples achieve an overall accuracy of 98.46%. [ABSTRACT FROM AUTHOR]

Summary: Sea cucumber is consumed as a traditional, luxury, medicinal and health‐benefit seafood product. Thermal treatment is a necessary step in sea cucumber processing. The quality of cooked sea cucumbers is affected by heating temperature, heating time, heating degree and heating pressure. Furthermore, the storage stability and shelf‐life of mature products are influenced by the processing methods. The loss of nutrients, changes in textural properties and apparent morphology of goods affect consumer preferences. Although some machining techniques, such as high‐pressure and high‐temperature treatments, have been applied to shorten the processing time, negative effects during storage cannot be ignored. In this review, the physical and chemical changes to sea cucumbers during different thermal treatments are compared and summarised, and future work is described. These future efforts are expected to provide suitable thermal treatment and promote innovation in sea cucumber processing technology. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. Rigor mortis, ATP‐related components, K‐value, and hardness of rainbow trout muscle during storage were monitored along with impedance. The results showed that the progress of rigor mortis was accompanied by an increase in impedance. Impedance kept decreasing even in rigor state, and during the gradual resolution of rigor mortis with impedance change upon storage of fish was biphasic (r = −0.944, p <.01). Thus, when impedance decreased close to the lowest value, K‐value was only about 61.57 ± 0.52%, but still exhibited a high pertinence (r = −0.959, p <.01). A gradual decrease of the hardness of fish muscle upon storage of fish showed a close correlation (r = 0.981, p <.01) with impedance decrease. These results suggested that the impedance measurement has a great potential for predicting the freshness of the rainbow trout during ice storage. [ABSTRACT FROM AUTHOR]

In this study, effects of different steaming conditions (temperature–time scales) on quality characteristics of cooked whitefish (Coregonus peled) were characterized to guide product development. Investigation of three cooking conditions, including 60°C (3–20 min) 80°C (1–12 min) and 100°C (1–6 min) indicated that properties including textural properties, cooking loss, color change, water holding capacity (WHC), and protein content were all significantly correlated to the cooking condition. It was observed that the color changes of fish meat, especially the brightness L* were strongly correlated to the relative extraction rate (RER) of myofibrillar proteins (MFPs), which could be considered as a marker for the doneness of the cooked whitefish. Our results indicated that during the steaming process, the water holding capacity of the fish continued to decline, and the cooking loss continued to increase. However, a sudden jump in cooking loss occurred when the fish sample became overcooked. To minimize cooking loss, a good control of the doneness hence is needed to avoid overcooking. Moreover, results of this study demonstrated that low‐temperature steaming could better maintain the springiness and cohesiveness of the fish as the myofibrillar proteins experienced less sudden swelling and shrinkage. Hence, low temperature steaming should be the preferred method for whitefish processing to minimize the negative impact on fish sensory qualities. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize the effects of different pretreatments on ready-to-eat jellyfish products. Salted jellyfish umbrella edges were used as raw materials. After desalting, samples were blanched under different temperatures for different periods of time. Moisture contents and color characteristics of the pretreated samples were determined, and texture characterized. Masson staining was used to image microstructures, and sensory evaluation was performed. Microbial growth at 37 °C was monitored for samples which underwent the different treatments. Moisture content and whiteness decreased with extended heating, and the higher the temperature, the faster these changes occurred. The moisture content of samples with no heat treatment was 97.89 ± 0.23%, which was nearly 3% higher than that of samples which had undergone heating. The 70 °C heat treatment had a greater effect on the whiteness of jellyfish. Samples exposed to the 60 °C treatment for 1 min had the highest sensory scores, and in conjunction with other results, this temperature was chosen to be the optimal heat treatment. The combination of heating, acid soaking, ultraviolet sterilization and potassium sorbate treatment was shown to prolong the shelf life of jellyfish products effectively. [ABSTRACT FROM AUTHOR]

Based on social exchange theory, the aim in this paper was to provide theoretical guidance and empirical evidence on how to optimize a motivational voice mechanism for millennial employees. Data from 141 millennial employees in China offer considerable support for our hypothesized moderated mediation model. Results revealed that (a) empowering leadership is positively related to millennial employees' voice; (b) millennial employees' intrinsic motivation partly mediates the relationship between empowering leadership and the employees' voice; (c) autonomous job design moderates the direct relationship between empowering leadership and millennial employees' intrinsic motivation; and (d) autonomous job design moderates the indirect relationship between empowering leadership and employee voice behavior via the employees' intrinsic motivation, such that the relationship is stronger when job design is highly autonomous rather than less autonomous. Our findings not only elucidate the motivating factors and intrinsic mechanisms of millennials' voice, but also hold the means to motivate millennials in practical contexts. [ABSTRACT FROM AUTHOR]

Impact of high-pressure processing (HP-P) on hemolymph and lipid globular structures of the edible portion (EP) of blood clams (BC) was investigated. HP-P above 400 MPa decreased heme iron content, while upsurged non-heme iron content. Increasing pressure induced gaps and abnormal hemocyte cell arrangements. However, HP-P at 300 MPa improved and maintained total hemocyte counts, the heme iron content, and a *-value in BC-EP. For lipid globular structures, the mean diameter drastically decreased when an HP-P pressure of 600 MPa was employed. HP-P at higher pressure induced lipid oxidation, along with decreases in monounsaturated and polyunsaturated fatty acids as well as increases in thiobarbituric acid reactive substances and peroxide value. FTIR spectra displayed a reduction in phosphate groups and cis double bonds in lipids from HP-P treated BC, compared to controls. Therefore, HP-P at 300 MPa is recommended for preparing ready-to-cook BC with less tissue damage and lipid oxidation. [Display omitted] • HP-P at 300 MPa did not affect hemocyte, heme iron and redness of blood clam (BC). • HP- P > 400 MPa damaged hemolymph and caused gaps of tissue of BC edible portion. • HP-P at 600 MPa reduced lipid globular structure diameter from 16 μm to 3 μm. • Lipid oxidation of BC edible portion was enhanced with increasing pressure levels. • Phosphate group and cis-double bond in lipid were reduced by HP-P at high pressure. [ABSTRACT FROM AUTHOR]

The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall "melting" occurs, which seriously affects the food quality of products and the degree of acceptance by consumers. To satisfy the growing demand for fresh or processed sea cucumbers, we must clarify the autolysis mechanism of sea cucumbers and the methods to achieve autolysis regulation. In this paper, the factors leading to the quality deterioration and texture softening of sea cucumbers are reviewed, with emphasis on enzymatic characteristics, the autolysis mechanism, the effects of autolysis on the physicochemical properties of the body wall of the sea cucumber, and the development of potential natural protease inhibitors. We aim to provide some reference in future preservation and processing processes for sea cucumbers, promote new processing and preservation technologies, and advance the sea cucumber industry's development.

Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein's structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or sub-frozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides.

Introduction: Previous research suggests that high-power (HP) individuals are stereotyped as positive competence but negative warmth., Object: By subdividing HP individuals into junior and senior HP individuals, the current research conducted five studies to examine the warmth perception differences toward senior and junior HP individuals in Confucian culture and the downstream effects on spontaneous trait inference (STI)., Method and Results: By using different paradigms, Study 1 and 2 found that participants tended to perceive junior HP individuals as negative on the warmth dimension and perceive senior HP individuals as positive on the warmth dimension. The following Study 3 and 4 further found that the warmth perception difference toward senior and junior HP individuals had an influence on STI. Specifically, participants were inclined to make STI from behaviors implying negative warmth traits when behavioral actors were junior HP individuals while they were inclined to make STI from behaviors implying positive warmth traits when behavioral actors were senior HP individuals. Additionally, Study 4 found that perceived social responsibility about HP individuals accounted for the power stereotype effects in STI, the more social responsibility participants perceived about senior HP individuals, the stronger power stereotype effects they showed in STI. The final Study 5 revealed that the different power stereotype effects in STI induced by senior and junior HP actors were observed only in Confucian culture, but not in non-Confucian culture., Conclusion: The present research firstly demonstrated that the warmth perceptions about senior and junior produced different influences on STI in Confucian culture, and also enriched the understanding about the culture-specificity of the stereotype content model., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Yang, Li, Han, Fan and Zhang.)