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BACKGROUND: The present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation. RESULTS: LYCRPLs could improve the gel strength, textural properties, rheological properties and water‐holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross‐linking of MPs. CONCLUSION: These results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study aimed to investigate the effects of large yellow croaker (Larimichthys crocea) roe protein hydrolysate (LYCPH)–polyphenol (catechin (CA), gallic acid (GA), and tannic acid (TA)) conjugates on the oxidative stability of fish oil in an oleogel system. RESULTS: Scanning electron microscopy and Fourier transform infrared spectroscopy suggested that the LYCPH–polyphenol conjugates were nearly spherical and non‐covalent and that covalent effects could coexist between LYCPH and polyphenols. LYCPH–TA exhibited the highest ABTS scavenging, reducing capacities, and emulsifying stability. Raman spectra and chemometrics revealed that LYCPH–TA loaded with oleogels had the best oxidative stability. Additionally, 32 volatile compounds were identified in fish oil by headspace gas chromatography–ion mobility spectrometry. CONCLUSION: Overall, this study demonstrated that fish oil oleogels loaded with LYCPH–polyphenol conjugates could inhibit fish oil oxidation. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Large yellow croaker roes were used as raw materials to produce fish sauce. • The quality of fish sauce was evaluated via chemical properties. • The connection between fermentation temperature and chemical properties of fish sauce was revealed. • Metabolomics technique was used to analyze the metabolic expression of fish sauce. • Temperature could influence the expression of metabolic substances in fish sauce. Fish sauce is a popular aquatic condiment with unique flavor. In this study, the changes in the chemical properties and metabolite profiling of fish sauce from large yellow croaker roes during fermentation at different temperatures were revealed. The results found that the contents of total acid, amino acid nitrogen, total soluble nitrogen and soluble salt-free solids of fish sauce fermented at 40 °C were higher than those in other temperatures groups (25 °C and 32 °C), while the contents of total volatile basic nitrogen were lower than other temperatures. Therefore, 40 °C was the ideal fermentation temperature for fish sauce. The metabolomics analysis showed that organic acids, amino acids, nucleotide, and lipid compounds were found to participate in the biosynthesis pathway. Compared to 25 °C and 32 °C, fermented at 40 °C could increase the abundance of metabolic substances in the fish sauce, such as sugar alcohols, L-Citrulline, L-Aspartic acid, L-Cysteine, Glutathione, and L-Arginine. These results provide a theoretical basis for the production of high-quality fish sauce and the high-value utilization of fish roes. [ABSTRACT FROM AUTHOR]

[Display omitted] • Oxidative stability of marine phospholipids at different temperatures (100 °C, 140 °C and 180 °C) were elucidated. • 94 volatile compounds were identified in LYCPLs after heating treatment by HS-SPME-GC-MS. • 4-hydroxy-4-methyl-2-pentanone was the typical volatile compound at unheated and 100 °C, while 3-hexene-2-one was the typical volatile compound at 140 °C and 180 °C. Large yellow croaker roe phospholipids (LYCPLs) have various functions and high nutritional value, which are expected to be functional foods ingredients. The aim of this study is to investigate the oxidative stability of LYCPLs at different temperatures (100 °C, 140 °C and 180 °C) in terms of peroxide value (POV), thiobarbituric acid-reactive substances value (TBARS), acid value (AV) and fatty acids compositions of phospholipids. The volatile compounds were also identified and analyzed via headspace solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that the highest POV was 192.92, 133.70 and 121.25 meq/kg at 100 °C, 140 °C and 180 °C within 10–20 min, respectively, then fell along with the increment of heating time, while the highest TBARS was 6.38, 7.66 and 8.19 mg/kg at 30 min, respectively. The AV was increased, but monounsaturated fatty acid and polyunsaturated fatty acid content were decreased with the increment of temperatures. A total of 94 volatile compounds were identified, and the content of alkanes, aldehydes, and heterocyclic compounds were reasonably increased, while the aromatic compound and amide compound content were decreased when LYCPLs heated at 180 °C. The present research improves the comprehensive understanding of oxidative stability of marine phospholipids. [ABSTRACT FROM AUTHOR]

[Display omitted] • FNN was developed for monitoring color changes in large yellow croaker fillets. • FNN presented high predictive power for color changes based on optimal spectra. • Different freshness of fish fillets can be distinguished by distribution maps. Vis-NIR hyperspectral imaging (HSI) system combined with artificial neural networks was investigated for the first time to monitor color changes of large yellow croaker (Larimichthys crocea) fillets during low-temperature storage. Feed-forward neural networks (FNN) empowered with the leaky rectified linear unit (Leaky-Relu) have been developed as a non-linear quantitative analysis model. It presented accurate predictive power for color changes based on optimal spectra (with R2 P of 0.908, 0.915, and 0.977; and RMSEP of 1.062, 3.315, and 0.082 for L *, a *, and b *, respectively). In final, the simplified FNN-Leaky-Relu model (S-FNN-L) was utilized to visualize the distribution maps of color parameters in the fillets. The results demonstrated the feasibility of HSI could replace the traditional colorimeter to determine the spatial distribution in the color measurement of fish fillets with a rapid and non-invasive technique. [ABSTRACT FROM AUTHOR]

Large yellow croaker roe phospholipid (LYCRPLs) is a kind of multi-functional marine phospholipids. Advanced insights into its emulsifying properties and stability require a deeper exploring. In this study, the chemical composition of LYCRPLs, egg yolk phospholipids (EYPLs) and soybean phospholipids (SPLs) were determined, and their emulsifying properties were investigated systematically. Results suggested that the contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in LYCRPLs were the highest (39.35 ± 1.05%) and LYCRPLs had a different phospholipid composition compared with EYPLs and SPLs, but FTIR analysis shows there was no significant difference in the composition of the main functional groups among LYCRPLs, EYPLs and SPLs. Meanwhile, the initial astaxanthin nanoemulsions showed small particle size (0.23–0.27 μm) and had the lowest surface tension (34.29 ± 0.33 mN/m). Furthermore, LYCRPLs was the best one when they prevented nanoemulsions aggregation and phase separation. Findings indicate that LYCRPLs might be used as a reasonable emulsifier in the future. • The emulsifying properties of marine phospholipids from large yellow croaker roe were evaluated. • Large yellow croaker roe phospholipids are rich in EPA and DHA. • Lysophosphatidic of marine phospholipids may enhance its emulsifying properties. • The astaxanthin nanoemulsions stabilized by Large yellow croaker roe phospholipids has the best stability. [ABSTRACT FROM AUTHOR]