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Walnut green husk (WGH) is a common agricultural by-product with high yield and serious pollution problem. The present study aimed to evaluate the impacts of sun drying (SD), pulsed vacuum drying (PVD), short and medium infrared radiation drying (SMIR), hot air drying based on temperature and humidity control (TH-HAD), and heat pump drying (HPD) on the drying characteristics, energy consumption, physico-chemical properties, bioactive compounds content and antioxidant capacity of WGH. Drying characteristics and drying kinetics showed that artificial drying could significantly improve drying efficiency. Compared with SD, the drying time of PVD, SMIR, TH-HAD, and HPD reduced by 63.6, 78.7, 66.3, and 54.0%, respectively. Specific energy consumption analysis demonstrated that HPD showed the lowest specific energy consumption of 2.2 kW·h/kg. Hydration properties analysis revealed that PVD resulted in sample of best water-holding capacity and the HPD sample had the highest water solubility index (43.44%). Structural analysis showed that the cell wall structure of WGH was damaged by different drying methods. Generally, among the five drying methods, HPD was found to be in the middle range in terms of active substance content and antioxidant capacity of dried samples, but it had the least energy consumption. Therefore, HPD has great potential for commercial-scale drying of WGH, offering a new approach for low-energy food processing. [ABSTRACT FROM AUTHOR]

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Abstract This study investigates the impact of environmental factors on the quality changes of mackerel (Scomber japonicus), a globally significant fish species valued for its high nutritional content, especially its unsaturated fatty acids and proteins. In South Korea, marine products like mackerel undergo auction, sorting, packaging, and transportation. Assessing the fish freshness and quality during these processes, before it reaches consumers, is crucial. This research aimed to track the changes in mackerel quality indicators after the auction and correlate them with the environmental factors affecting transportation. Using a transportation model established for both summer and winter, mackerel samples were categorized by their weight (200 and 300 g). Results show poorer quality indicators in summer compared to winter, particularly in the 200 g group. Microbiological indicators such as the total viable count (0.923) and total coliforms (0.958) were most strongly correlated with the season, whereas the lipid oxidation indicators acid value (0.627) and peroxide value (0.536) were moderately correlated with the season. Interestingly, the wider standard deviation distribution observed in summer suggests that individual mackerel characteristics may influence the degree of quality changes. These findings offer insights into mackerel quality fluctuations during auction and transportation, aiding in future efforts to maintain seafood quality amidst climate change.

This study was undertaken in order to explore the correlation between the quality changes and microbial community in sauced duck necks during cold storage. Commercial sauced duck necks in modified atmosphere packaging were stored at 4 ℃ for 1, 4, 7, 10, and 13 days, and the changes in pH, thiobarbituric acid reactive substances (TBARS) value, color, texture, total bacterial count, total volatile base nitrogen (TVB-N) content, and microbial community were analyzed. The results showed that the pH initially decreased and then increased with storage time, while brightness (L*), redness (a*), yellowness (b*) and hardness exhibited a decreasing trend, and elasticity, chewiness, cohesiveness and adhesiveness showed an initial increase followed by a decrease. The total bacterial count, TVB-N and TBARS values all gradually increased during storage, with the total bacterial count and TVB-N exceeding the acceptable limits on the 10th day. Microbial diversity diminished gradually with storage time. At the initial stage of storage, the dominant bacteria were Rhodococcus, Acinetobacter, Ureibacillus and Symbiobacterium, while those in the late storage period were Rhodococcus, Acinetobacter, Leuconostoc and Lactobacillus. Principal co-ordinate analysis indicated the two principal coordinates explained 74.03% of the variation, and differences in microbial community composition occurred after 4 days of storage. Correlation analysis showed that Leuconostoc was positively correlated with pH, total bacterial count, TVB-N content and TBARS value during cold storage of sauced duck necks, indicating that Leuconostoc was the primary spoilage bacteria during storage.

This study was undertaken in order to explore the correlation between the quality changes and microbial community in sauced duck necks during cold storage. Commercial sauced duck necks in modified atmosphere packaging were stored at 4 °C for 1, 4, 7, 10, and 13 days, and the changes in pH, thiobarbituric acid reactive substances (TBARS) value, color, texture, total bacterial count, total volatile base nitrogen (TVB-N) content, and microbial community were analyzed. The results showed that the pH initially decreased and then increased with storage time, while brightness (L*), redness (a*), yellowness (b*) and hardness exhibited a decreasing trend, and elasticity, chewiness, cohesiveness and adhesiveness showed an initial increase followed by a decrease. The total bacterial count, TVB-N and TBARS values all gradually increased during storage, with the total bacterial count and TVB-N exceeding the acceptable limits on the 10th day. Microbial diversity diminished gradually with storage time. At the initial stage of storage, the dominant bacteria were Rhodococcus, Acinetobacter, Ureibacillus and Symbiobacterium, while those in the late storage period were Rhodococcus, Acinetobacter, Leuconostoc and Lactobacillus. Principal co-ordinate analysis indicated the two principal coordinates explained 74.03% of the variation, and differences in microbial community composition occurred after 4 days of storage. Correlation analysis showed that Leuconostoc was positively correlated with pH, total bacterial count, TVB-N content and TBARS value during cold storage of sauced duck necks, indicating that Leuconostoc was the primary spoilage bacteria during storage. [ABSTRACT FROM AUTHOR]

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旨在为实现鲜食核桃周年供应提供技术支持，以‘强特勒’核桃为研究对象，探究脱青皮鲜核桃在冻藏过程（-10 ℃，10个月）中感官品质、色差、营养成分、油脂理化指标（过氧化值和酸值）等品质的变化。结果表明：‘强特勒’脱青皮鲜核桃在-10 ℃条件下冻藏10个月后，其种皮颜色、种皮分离度、种仁颜色、香气、风味的品质级别均下降，即感官品质下降；种皮和种仁的色差随着冻藏时间的延长不断增大，且种皮色差的变化程度较种仁的大；蛋白质、脂肪和可溶性糖含量下降；脂肪酸组成无变化，但不饱和脂肪酸相对含量上升，饱和脂肪酸相对含量下降；氨基酸组成和矿物元素种类均无变化；油脂过氧化值和酸值均呈上升趋势，但均符合LY/T 3004.8—2018《核桃 第8部分:核桃坚果质量及检测》的限量规定。综上，‘强特勒’脱青皮鲜核桃在冻藏过程中品质变化不大，可实现周年供应。Aiming to provide technical support for the realization of annual supply of fresh walnut, Chandler walnut was used as the research object to investigate the changes of sensory quality, colour difference, nutrient content of the walnut, and physicochemical indexes (peroxide value and acid value) of the oil during the freezing storage of peeled fresh walnut at -10 ℃ for 10 months. The results showed that the quality levels of seed coat colour, seed coat separation, seed kernel colour, aroma and flavour of peeled fresh Chandler walnut declined after 10 months of storage at -10 ℃, indicating the sensory quality decreased. The colour difference between seed coat and seed kernel increased with the prolongation of freezing storage time, and the degree of colour difference of seed coat was greater than that of seed kernel; the relative contents of protein, fat and soluble sugar decreased; the composition of fatty acid did not change, the content of unsaturated fatty acid increased, while the relative content of saturated fatty acid decreased. There was no change in the types of amino acids and mineral elements; both the peroxide value and acid value of the oil increased, but met with the limit of LY/T 3004.8-2018 Walnuts—part 8: Quality and inspection of walnut nuts. To sum up, the quality of peeled fresh Chandler walnut has few changes during freezing storage, so it can be supplied all year round.

Objective: A coupled model for predicting tomato quality during short-term storage and transportation under extreme temperatures, utilizing the Arrhenius equation in conjunction with meteorological temperature data, to forecast the quality changes in tomatoes during the short-term storage and transportation processes under extreme weather conditions. Methods: Analyzing the meteorological temperature data for the year 2020 in Weifang, Baoding, and Daxing, 7 temperature points were selected to simulate the range of temperature variations for short-term storage and transportation of tomatoes. By utilizing the Arrhenius equation and integrating temperature with weight loss rate, hardness, color difference (ΔE), and sensory evaluation scores (SE), a coupled model was developed for predicting tomato quality. The model was validated by using temperatures of -10 ℃ and 12 ℃. Results: Within 48 hours of storage and transportation, Loss rate and ΔE of tomatoes gradually increased, while evaluation scores (SE) and hardness decreased gradually. The quality prediction coupling model based on the Arrhenius equation combined with meteorological temperature data was constructed. Under storage conditions from 0 to 36 ℃, changes in loss rate and SE were fitted with zero-order reactions, while changes in hardness and ΔE were fitted with first-order and half-order reactions, respectively. For storage conditions from -15 to 0 ℃, zero-order reaction fits were applied to model the changes in SE, ΔE, weight loss rate, and hardness. Validation of the predictive model revealed that, under 12 ℃ storage conditions, the relative errors for tomato weight loss rate, hardness, and SE were within 15%, except for the 48 hour prediction. Under -10 ℃ storage conditions, the relative errors for tomato hardness and SE were within 15%, excluding the 48 hour prediction. Conclusion: The coupled model for tomato quality prediction, constructed by integrating the Arrhenius equation with extreme meteorological temperature data, proves to be effective in forecasting the quality of tomatoes under extreme temperature conditions.

【Objective】The study aims to explore the change law of fruit quality of the main citrus varieties in Ruili area of Yunnan Province during maturity, offering a theoretical foundation for identifying the appropriate time for fruit harvesting.【Method】Four citrus varieties including Orah, Bingtang, Murcott, and W·Murcott were used as tested materials. Fruits were harvested 150-330 d after flowering (August 12, 2020 to February 8, 2021) and 240-405 d after flowering (November 8, 2021 to April 28, 2022). Samples were taken every fifteen days routinely, and the quality of the fruits was determined.【Result】The single fruit quality and the fruit horizontal and longitudinal diameters of the four citrus varieties exhibited a trend of growing first and then flattening as the maturity of fruits. Orah, Bingtang, Murcott and W·Murcott fruits terminated their rapid growth and expansion period before 270, 255, 300 and 285 days after flowering, respectively. In a span of two years, except for Murcott (with transition period being consistent in the first and the second year), the color transition period of W·Murcott peel was earlier in the first year, and the color transition period of Orah and Bingtang was later than the first year. Bingtang, Orah, Murcott and W·Murcott all showed stable mass fractions of total soluble solids content (TSS) after 240, 315, 300 and 270 days of flowering, respectively; while the mass fractions of titratable acid content (TA) showed no significant change at 180, 210, 240 and 240 d of flowering, respectively.【Conclusion】Combining the indicators such as single fruit weight, horizontal and longitudinal diameter, peel colour, and mass fraction of internal substance content, the fruits of Orah, Bingtang, Murcott, and W·Murcott reach harvest maturity at 315, 255, 300, and 285 d after flowering, which are suitable for harvesting.

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation and eventual loss of commercial value, leading to economic loss. High quality fruits are a key guarantee for the healthy development of economic advantages. However, the understanding of postharvest conservation technology and the regulation of maturation, and senescence of pitaya are lacking. To better understand the means of postharvest storage of pitaya, extend the shelf life of pitaya fruit and prospect the postharvest storage technology, this paper analyzes and compares the postharvest quality changes of pitaya fruit, preservation technology, and senescence regulation mechanisms. This study provides research directions for the development of postharvest storage and preservation technology. [ABSTRACT FROM AUTHOR]

【Objective】The study aims to explore the change law of fruit quality of the main citrus varieties in Ruili area of Yunnan Province during maturity, offering a theoretical foundation for identifying the appropriate time for fruit harvesting. 【Method】Four citrus varieties including Orah, Bingtang, Murcott, and W·Murcott were used as tested materials. Fruits were harvested 150-330 d after flowering (August 12, 2020 to February 8, 2021) and 240-405 d after flowering (November 8, 2021 to April 28, 2022). Samples were taken every fifteen days routinely, and the quality of the fruits was determined.【Result】 The single fruit quality and the fruit horizontal and longitudinal diameters of the four citrus varieties exhibited a trend of growing first and then flattening as the maturity of fruits. Orah, Bingtang, Murcott and W·Murcott fruits terminated their rapid growth and expansion period before 270, 255, 300 and 285 days after flowering, respectively. In a span of two years, except for Murcott (with transition period being consistent in the first and the second year), the color transition period of W·Murcott peel was earlier in the first year, and the color transition period of Orah and Bingtang was later than the first year. Bingtang, Orah, Murcott and W·Murcott all showed stable mass fractions of total soluble solids content (TSS) after 240, 315, 300 and 270 days of flowering, respectively; while the mass fractions of titratable acid content (TA) showed no significant change at 180, 210, 240 and 240 d of flowering, respectively.【Conclusion】Combining the indicators such as single fruit weight, horizontal and longitudinal diameter, peel colour, and mass fraction of internal substance content, the fruits of Orah, Bingtang, Murcott, and W·Murcott reach harvest maturity at 315, 255, 300, and 285 d after flowering, which are suitable for harvesting. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To solve the problem of taste loss of new retail prepared fish after freezing and reheating. The changes of moisture content, water holding capacity, water distribution, and microstructure in pre-fried fish were analyzed during frying, freezing and reheating processes. The results showed that with the increase of freezing-thawing cycles, a significant decrease of the moisture content (P

In order to study the quality change of coffee malt premixed powder with the extension of storage period, the coffee malt premixed powder was stored at the environment where the temperature is 25 ℃ and 35 ℃, respectively, and the relative humidity is 50% respectively. Its moisture, fatty acid value and falling value were monitored during the whole storage period. The volatile compounds were separated and identified by solid phase microextraction accompanying gas chromatography-mass spectrometry during the whole storage period. The results demonstrated that with the extension of storage period, the overall moisture content shows a falling trend, while the fatty acid value and falling value show an overall rising trend. The higher the storage temperature, the more significant the change is 41 kinds of main volatile compounds of coffee malt ready mixed powder were identified. It mainly includes 13 kinds of aldehydes, 15 kinds of heterocycles, 7 kinds of esters, 4 kinds of alcohols and 2 kinds of ketones. Among them, the relative concentration of aldehydes (n-hexanal, nonanal, trans-2-nonenal) showed an increasing trend with the extension of storage period.

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The folk proverb "the older, the better" is usually used to describe the quality of Citrus grandis "Tomentosa" (CGT) in China. In this study, CGT aged for 6‐, 12‐, 16‐, and 19‐years were collected for the investigation of infusion color, main bioactive components, antioxidant activity, metabolic composition, and pathway. The results found that infusion color, the total phenolic and flavonoid, and antioxidant activity of CGT were obviously changed by aging process. Through untargeted metabolomics, 55 critical metabolites were identified to in discrimination of CGT with different storage ages, mainly including phenylpropanoids, lipids, and organic oxygen compounds. Twenty compounds that showed good linear relationships with storage ages could be used for year prediction of CGT. Kyoto encyclopedia of genes and genomes enrichment pathway analysis uncovered important metabolic pathways related to the accumulation of naringin, kaempferol, and choline as well as the degradation of benzenoids, thus supporting that aged CGT might be more beneficial to health. Correlation analysis provided that some key metabolites with bitter taste and biological activity were involved in the darkening and reddening of CGT infusion during aging, and total phenolic and flavonoid were more strongly associated with the antioxidant activity of CGT. This study systematically revealed the quality changes and key metabolic pathways during CGT aging at first time. Practical Application: This study reveals the differences in quality attributes and metabolic profile between CGT with different storage ages, providing guidance for consumers' consumption, and also providing more scientific basis for the quality evaluation and improvement of CGT. [ABSTRACT FROM AUTHOR]

Objective:$ in order to explore the effect of magnetic field assisted freezing on the quality of glutinous rice balls to develop a new type of auxiliary freezing method for rice flour products' and to study the effect of auxiliary freezing on the quality of glutinous rice balls under different magnetic field intensities. Methods: the method of plate freezing and magnetic field assisted freezing was used in this study. The freezing rate, water loss rate, chromaticity, texture characteristics, gelatinization characteristics' freezing water content and water binding state of Tangyuan powder were measured to reveal the influence of magnetic field assisted freezing on its quality change. The results showed that compared with the control group there were significant differences in the freezing rate water loss rate chromaticity texture characteristics gelatinization characteristics and freezing water content of Tangyuan powder after magnetic field assisted freezing (P<0.05). It was found that the freezing rate of Tangyuan powder frozen by magnetic field was accelerated at 24 Gs and the time of entering the maximum ice crystal formation zone was advanced by 4 min' making the ice crystal volume smaller; The water loss rate decreased by 37.57% the brightness increased by 3.63% the transmittance increased by 14.92% and the hardness decreased by 11.74%. From the water binding state' the frozen water content of Tangyuan powder was significantly lower than that of the control group' and decreased by 11.64% at 24 Gs; However' after the magnetic field assisted freezing the peak viscosity of the dumplings increased by 7.81% and the retrogradation value increased by 3.93% ; There was no significant difference in water binding state. Conclusion: when the magnetic field strength is 24 Gs the frozen quality of Tangyuan powder is the best which can obviously improve the quality indexes of Tangyuan powder such as water loss rate chroma hardness and frozen water content and provide a theoretical reference for the development of magnetic field assisted freezing on rice flour products in the future. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). “Electronic-tongue” taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.

To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor. [ABSTRACT FROM AUTHOR]

Flos Sophorae (FS), or the dried flower buds of Sophora japonica L., is widely used as a food and medicinal material in China. The quality of S. japonica flowers varies with the developmental stages (S1-S5) of the plant. However, the relationship between FS quality and maturity remains unclear. Inductively coupled plasma optical emission spectrometry (ICP-OES) and ultra-high performance liquid chromatography coupled with electrospray ionization-triple quadrupole-linear ion trap mass spectrometry (UPLC-ESI-Q TRAP-MS/MS) were used to analyze inorganic elements and flavonoid metabolites, respectively. A combined analysis of the inorganic elements and flavonoid metabolites in FS was conducted to determine the patterns of FS quality formation. Sixteen inorganic elements and 173 flavonoid metabolites that accumulated at different developmental stages were identified. Notably, 54 flavonoid metabolites associated with the amelioration of major human diseases were identified, and Ca, P, K, Fe, and Cu were postulated to influence flavonoid metabolism and synthesis. This study offers a novel perspective and foundation for the further exploration of the rules governing the quality of plant materials. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Marine-capture shrimp is a general term for a type of shrimp that is different from marine-aquaculture shrimp. It is rich in protein, trace elements, and essential amino acids. It is an aquatic product with delicious meat and high nutritional and economic value. Most marine-capture shrimp are consumed fresh, with a small proportion subjected to processing. However, marine-capture shrimp is a highly perishable aquatic product, and hence, extensive preservation and processing methods have been developed to extend its shelf life. This review presents the current status of marine-capture shrimp in the world and the key issues (spoilage and melanization inhibition) regarding marine-capture shrimp preservation. Low-temperature preservation remains the predominant strategy for preserving marine-capture shrimp. Different preservation strategies combined with low temperature would maintain the quality of marine-capture shrimp more effectively, thereby extending the shelf life of the shrimp. The advantages and disadvantages of various preservation technologies are comprehensively considered and compared, as well as their scope of application. New processing technologies should be introduced, and various preservation technologies with complementary advantages should be organically combined to achieve the best preservation effect on marine-capture shrimp. This review provides a useful theoretical reference and a practical basis for future research on the shelf life extension of marine-capture shrimp. [ABSTRACT FROM AUTHOR]

In order to study the quality changes and quality influencing factors of duck meat in the process of stewing' this experiment took the moisture content' salt content' yield' hardness' sensory score and comprehensive score that could reflect the product quality as the evaluation indexes' and used single factor test and response surface test design to study the stewing time' brewing soy sauce dosage. The meat to liquid ratio and meat to liquid ratio affected the quality of marinated duck, and the mathematical model of the factors affecting the quality of marinated duck was established. The results showed that the yield of salted duck gradually decreased, the moisture gradually lost, the hardness decreased, the salt content increased, and the sensory score and comprehensive score gradually increased. Stewing time, brewing soy sauce dosage, meat liquid ratio and meat material ratio have different degrees of influence on the quality of Sansui characteristic stewed duck. The order of size was: meat fo feed ratio > stewing time > meat to liquid ratio > brewing soy sauce dosage. The coefficient of determination R² of the quadratic polynomial regression equation model was 0.9882, which showed that the experimental data have good experimental correlation with the model, and could be used to study the influencing factors of the quality of Sansui halogen flavored duck. Through comprehensive evaluation, when the brine time was 120 min, the amount of brewing soy sauce was 0.7%, the meat liquid mass ratio was 1:1.7, and the meat material mass ratio was 1 $0.05, the comprehensive score of the product was 0.75, which was the best quality control point9 This study provided an important reference for enterprises to produce Sansui characteristic stewed duck9 [ABSTRACT FROM AUTHOR]

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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effect of Nisin on the storage of roasted shrimp with high water content at room temperature, different concentrations of Nisin (20, 60 and 100 mg/kg) were added to the rosted shrimp samples. Sensory evaluation combined with the total viable count (TVC), the Bacillus cereus count, the total volatile basic nitrogen (TVB-N) and the pH value were used as indicators, to evaluate the quality of rosted shrimp samples. The results showed that the sensory evaluation scores decreased during storage of samples, and the TVC, the Bacillus cereus count, the TVB-N and the pH value of the samples increased gradually. With the increase of added Nisin, the growth of the TVC, the Bacillus cereus count and the TVB-N slowed down. On the 6th day, the TVC of the control group reached the threshold specified in the Chinese industry standard "Seasoned roasted shrimp" (3×104 CFU/g), while the shelf life of samples with 20, 60 and 100 mg/kg Nisin were extended to 8, 12 and 14 days, respectively. This study showed that Nisin had an inhibitory effect on the growth of microorganisms such as Bacillus cereus in the roasted shrimp with high water content, and it could effectively prolong the shelf life of the product.

Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation and eventual loss of commercial value, leading to economic loss. High quality fruits are a key guarantee for the healthy development of economic advantages. However, the understanding of postharvest conservation technology and the regulation of maturation, and senescence of pitaya are lacking. To better understand the means of postharvest storage of pitaya, extend the shelf life of pitaya fruit and prospect the postharvest storage technology, this paper analyzes and compares the postharvest quality changes of pitaya fruit, preservation technology, and senescence regulation mechanisms. This study provides research directions for the development of postharvest storage and preservation technology.

To better predict quality changes during food heating, a kinetic approach was used to determine and analyze the reaction kinetics of changes in ripening quality factors (color and hardness). The moisture content as a superheated quality factor was superheated to improve the quality of shiitake dishes during the cooking of shiitake mushroom. The results showed that the changes in L*, a*, hardness, and moisture content of the shiitake mushroom followed the first‐order reaction kinetics model, and the changes in h* and △E of the shiitake mushroom followed the zero‐order reaction kinetics model as the temperature increased during cooking. The z values of L*，a*，h*, and △E were 56.22,42.19,45.02 and 47.90°C and the Ea values were 34.20, 34.78, 41.33, and 26.43 kJ/mol, respectively. The z value for hardness was 49.67°C and Ea value was 25.92 kJ/mol. The z value for moisture content was 67.31°C and Ea value was 37.32 kJ/mol, which was greater than the z values of color and hardness. The z values of mature quality factors were less than the z value of overheating quality factor, which was in accordance with the requirement of cooking operation optimization. Our results proved that there was room for optimization of shiitake mushroom in the cooking process. Practical application: This study investigated the kinetics of quality changes of shiitake mushroom during cooking. In practical application, it could better predict the quality changes of shiitake mushroom during heating, determine the optimal cooking time by monitoring the changes of ripeness factor and overheating factor during cooking, facilitate food enterprises to design heat supply more scientifically, and provide basic data to promote the industrial production of shiitake pre‐prepared dishes. [ABSTRACT FROM AUTHOR]

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The effects of dimethyl dicarbonate (DMDC), mild heat and their combination on the microorganisms and physicochemical indices of litchi juice were compared. The results showed that the sterilization effect of DMDC alone or mild heat alone was poor, whilst the number of residual microorganisms in the litchi juice treated by the combination was the lowest, with the total number of colonies and lactic acid bacteria being 0.41 and 0.36 lg CFU/mL, respectively, and no yeast and mold being detected. Compared to fresh litchi juice, DMDC treatment had no effect on the quality of Litchi juice, and the changes in ascorbic acid content and color of the mild heat alone group and the combined treatment group were insignificant, causing the increases in the total phenolics (total flavonoids) by 40.16% (7.16%) and 38.01% (4.35%), respectively, and increases in the ferric ion reducing antioxidant power (DPPH free radical scavenging ability) by 15.55% (11.85%) and 7.61% (3.71%), respectively. These results indicated that mild heat could promote the release of phenolics and improve the antioxidant activity. Correlation analysis showed that the ΔE of litchi juice was negatively correlated with Vc content, and the antioxidant activity was positively correlated with the contents of total phenolics and total flavonoids. Cluster heat map analysis and sensory evaluation revealed that the combined treatment could promote the release of flavor substances without causing a pronounced cooking flavor. The total number of colonies in the combined treatment group stored at 4 °C for 21 days was less than 100 CFU/mL. In conclusion, the combination of mild heat and DMDC treatment led to a good sterilization effect on the microorganisms in the litchi juice without causing adverse effects, and the shelf life of the juice was up to 21 d. This study provides a scientific basis for the industrialization of high-quality litchi juice. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (Solenocera crassicornis) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respectively). The shelf-life of the E2 group was 20 days longer than that of the control group. Sensory scores, color, and textural results confirmed the E2 group exhibited better sensory scores and color, and the degradation of the physical structure of shrimp muscle was delayed during chilled storage. In addition, the total volatile basic nitrogen (TVB-N), total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) of shrimp muscle in each group all showed an increasing trend, but these values were significantly lower in the E2 group than those in the control and E1 groups during chilled storage. The results of gas chromatography–ion mobility spectrometry (GC–IMS) and principal components analysis (PCA) showed that the volatile organic compounds (VOCs) in the three groups of RTE shrimp muscle changed, but small changes in VOCs were observed in E2 during chilled storage. These results provide new ideas and references for peeled shrimp product development and quality assurance technology. [ABSTRACT FROM AUTHOR]

为了对中包装的大豆油棕榈油煎炸专用调和油配方的开发和煎炸稳定性相关理化指标的选择提供参考，分别以一级大豆油、分提18 ℃棕榈油（一次精炼）及同批次的二次精炼18 ℃棕榈油为煎炸油，模拟薯条在180 ℃下高温煎炸32 h，对3种油品在煎炸过程中的酸值、过氧化值、p-茴香胺值、脂肪酸组成、极性组分含量、生育酚含量等理化指标进行了检测，并对18 ℃棕榈油中的风险因子，如PAH4、苯并（a）芘、3-氯丙醇酯（3-MCPDE）、反式脂肪酸含量进行了分析。结果表明：3种油品的酸值、过氧化值在煎炸过程中变化不明显，而p-茴香胺值、脂肪酸组成、极性组分含量在煎炸过程中变化比较明显；3种油品的生育酚氧化速度总体偏差不大；分提18 ℃棕榈油、二次精炼18 ℃棕榈油中的苯并（a）芘、反式脂肪酸含量均随煎炸时间延长呈缓慢升高的趋势；二次精炼18 ℃棕榈油的3-MCPDE在未煎炸时远高于分提18 ℃棕榈油的，3-MCPDE在煎炸初期降解剧烈，最终达到平衡；分提18 ℃棕榈油与二次精炼18 ℃棕榈油在煎炸稳定性方面没有明显区别，二次精炼不仅损失了部分有益的微量营养成分（如生育酚），还伴生出新的风险因子，如增加了3-MCPDE、反式脂肪酸。综上，酸值、过氧化值不能作为评价煎炸稳定性的敏感指标，而p-茴香胺值、脂肪酸组成、极性组分含量可作为敏感指标联合应用于评价煎炸油煎炸稳定性，另外，应倡导适度加工，以降低精炼过程营养成分的损失，同时避免风险因子的生成。 In order to provide a reference for the development of the formulation of a medium-packed special blend oil soybean oil and palm oil for frying and the selection of physicochemical indexes related to the stability of frying, soybean oil, fractionated 18 ℃ palm oil (primary refining) and secondary refined 18 ℃ palm oil from the same batch were used as frying oils to simulate the frying conditions of French fries at a high temperature of 180 ℃ for 32 h, and the physicochemical indexes of the three oils during frying such as acid value, peroxide value, p-anisidine value, fatty acid composition, polar fraction content and tocopherol content were investigated. In addition, risk factors such as PAH4, benzo(a)pyrene, 3-chloropropanol ester (3-MCPDE) and trans fatty acids in the 18 ℃ palm oil were also analyzed. The results showed that the acid value and peroxide value of the three oils did not change significantly during frying, while p-anisidine value, fatty acid composition and polar fraction content changed significantly, and the oxidation rate of tocopherols did not deviate significantly overall. The benzo(a)pyrene and trans fatty acids contents in the fractionated 18 ℃ palm oil and the secondary refined 18 ℃ palm oil showed a slow increase trend. The 3-MCPDE content of the secondary refined 18 ℃ palm oil was much higher than that of the fractionated 18 ℃ palm oil at the time of unfrying, and the 3-MCPDE degraded dramatically at the beginning of frying and eventually reached equilibrium. There was no significant difference in frying stability between fractionated 18 ℃ palm oil and secondary refined 18 ℃ palm oil, and secondary refining not only could lose some beneficial micronutrients (e.g. tocopherols), but also could generate new risk factors, such as an increase in 3-MCPDE and trans fatty acids. In conclusion, the acid value and peroxide value can not be used as sensitive indicators for frying stability of frying oils, while p-anisidine value, fatty acid composition and polar fraction content can be used as sensitive indicators for frying stability of frying oils. In addition, moderate processing should be advocated to reduce the loss of nutrients during refining and to avoid the generation of risk factors.

To investigate the effect of different packaging methods on the quality characteristics of buffalo meat during refrigerated storage, buffalo meat was used as raw material, and meat samples were packaged with pallet packaging, film-coating with pallet packaging, vacuum packaging, respectively, and then stored at 4 ℃. The quality indicators, including the color, pH, centrifugal loss, cooking loss, volatile basic nitrogen (TVB-N), carbonyl content, total number of colonies and the number of coliforms, etc. were analyzed. The results showed that with the extension of the refrigeration time，the L* and a* values of buffalo meat with three packaging methods continued to decrease, but the cooking loss, b* value, volatile basic nitrogen, carbonyl content, total number of colonies and number of coliforms continued to increase, and the pH and centrifugal loss showed a dynamic change trend of first decline and then rise. The TVB-N value of the pallet packaging group reached 17.56 mg/100 g at the 6th day of cold storage, the TVB-N value of the film-coating with pallet packaging group reached 19.17 mg/100 g at the 10th day of cold storage, and the TVB-N value of the vacuum packaging group reached 16.20 mg/100 g at the 15th day of cold storage, exceeding the national standard limit (15 mg/100 g). Among the three packaging methods, vacuum packaging could not only maintain the color and water holding capacity of buffalo meat, decrease TVB-N, the total number of colonies and the number of coliforms, but also effectively inhibit the protein oxidation. Therefore, vacuum packaging had the best effect on maintaining the quality of buffalo meat, and its fresh-keeping effect was better than that of pallet packaging and film-coating with pallet packaging.

The effects of NaCl concentrations (0%, 2%, 4% and 6%) on the changes in muscle quality of ready-to-eat shrimp (Solenocera crassicornis) were investigated during 50 days of chilled storage. During 0~50 day of chilled storage, the color, texture, moisture content, water-holding capacity, pH, total volatile base nitrogen (TVB-N) content, total bacterial count, TBA values, and histological changes were determined in the shrimp muscle tissues pre-treated with different NaCl solutions. The results showed that 4% and 6% NaCl treatments significant (P

In order to explore the quality changes of grass carp visceral fish oil under different storage temperatures, the grass carp visceral fish oil was extracted by enzymatic method. The visceral fish oil of grass carp was stored at cold storage (4 ℃), normal temperature (25 ℃) and 37 ℃ for 60 days at constant temperature, and its acid value and peroxide value were determined regularly. Fingerprint characteristic analysis, principal component analysis (PCA) and linear discriminant analysis (LDA) and load analysis and other electronic nose technologies regularly were used to analyze the changes of volatile components. The results showed that the changes of acid value, peroxide value and volatile odor components of grass carp viscera were not obvious during storage at low temperature (4 ℃); The acid value and peroxide value of grass carp visceral crude oil increased significantly at room temperature (25 ℃) and 37 ℃, and the volatile odor components changed significantly, especially at 37 ℃; Taking the acid value and peroxide value as the criteria for judging whether the fish oil was deteriorated, the shelf life was about 55 days at 4 ℃, 40 days at 25 ℃ and 30 days at 37 ℃; The volatile components of fish oil during storage were mainly nitrogen oxides, sulfides and aromatic components. This study provides a theoretical basis for the effective utilization of grass carp viscera.

In this study, electrolyzed water (EW), which is being used for disinfection in various food production applications, is discussed. Today, research on green production has intensified, aiming to preserve food for a longer time, using fewer chemicals or none, in order to preserve the initial nutritional properties of the food and deliver it to the consumer. In this context, it is an undeniable fact that there is a need to improve existing methods and practices and develop new technologies for the long-term storage of foods without quality losses and health concerns. One of the methods developed for this purpose is the use of electrolyzed water in food disinfection. While the use of electrolyzed water in various stages of the food processing industry creates a relatively new field of application, many studies have focused on its antimicrobial and antioxidant activity. However, studies on the use of this method in the fish processing industry are very limited and need to be developed. Previous studies are mainly related to the antimicrobial properties of electrolyzed water and there are limited studies on the effects of seafood products on storage times (shelf life). However, in light of the studies, it is seen that electrolyzed water has potential uses for the seafood processing industry.