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The poor water solubility of myosin hinders the full utilization of its functions and limits its application in the food industry. The aim of this study was to investigate the effect of epigallocatechin gallate (EGCG) on the solubility of myosin in pearl mussel (Hyriopsis cumingii) muscle at low NaCl level and the underlying action mechanism. The results showed that myosin solubility increased with the increase of EGCG concentration at 0.2 M NaCl level. The polyphenol binding equivalent and thermodynamic characterization analysis implied that EGCG was mainly bound to myosin via hydrogen bonding and van der Waals force to form an EGCG-myosin complex, and compared with 0.5 M NaCl, the binding affinity of EGCG and myosin decreased at low NaCl level. Structural analysis suggested that EGCG caused myosin endogenous fluorescence quenching, a wavelength redshift and a β-sheet content increase, exposing the aromatic amino acid residues inside myosin molecules to the surface in a polar environment. Scanning electron microscopy observation and particle size result indicated that the introduction of EGCG reduced the particle size of myosin, which was more distinct at 0.2 M NaCl level. Therefore, EGCG ordered and stabilized the myosin structure at low NaCl level by forming a complex with myosin, effectively improving the myosin solubility. [Display omitted] [ABSTRACT FROM AUTHOR]

The effects of heating temperatures (60–100 °C) on the morphology and structure of surimi gels with or without starch addition (potato and tapioca starch) were investigated in order to determine the reasons behind variations in the textural properties of starch-surimi gels. As shown by an improvement in hardness and gel strength as well as microstructural homogeneity, starch addition was beneficial in mitigating gel deterioration caused by rising temperatures. Scanning electron microscope and light microscope images showed that the starch swelling ratio improved as heating temperatures increased, resulting in an enhancement in cohesiveness and water holding capacity. Fourier transform infrared spectroscopy results revealed that an absorption peak of 900–1200 cm−1 indicated the turning point for starch structural alterations. Despite the fact that starch attained active filling at high temperatures, surimi proteins aggregated and starch cavities developed, which reduced the gel texture. This study laid the groundwork for understanding the effect of morphological and structural changes in starch on surimi gels. [ABSTRACT FROM AUTHOR]

Pacific saury ( Cololabis saira ) is an important marine commercial fish in the world. The crude Pacific saury viscera (PSV) phospholipids were extracted with supercritical carbon dioxide and organic solvent method using ethanol, yielding 24/100 g phospholipids and 21/100 g (dry weight), respectively. Their fatty acid profiles were obtained using gas chromatography. Docosahexaenoic acid (DHA) and palmitic acid were the major fatty acids. High-performance liquid chromatography equipped with an evaporation scattered light detector was used to quantitatively analyse the major component of the phospholipid extract. Phosphatidylcholine (89 mg/g), phosphatidylinositol (53 mg/g) and phosphatidylethanolamine (40 mg/g) were the main phospholipids, while phosphatidylserine, lysophosphatidylcholine and lysophosphatidylcholine were the minor phospholipids at 5, 15 and 19 mg/g, respectively. The inhibitory effects of PSV phospholipids and the PC fraction, obtained using silica gel column chromatography, on the secretion of amyloid beta (Aβ) 1–42 in the supernatant of Chinese hamster ovary cells stably transfected with amyloid precursor protein and presenilin 1 were studied, with soybean phospholipids as the positive control. The results showed that, compared with the model control group, the Aβ 1–42 was decreased 69% with PSV phospholipid, 62% with PC fraction and 36% with soybean phospholipids. Taken together, PSV phospholipids were rich in n-3 fatty acids, especially DHA, and may have potential for the treatment of neurodegenerative diseases such as Alzheimer disease. [ABSTRACT FROM AUTHOR]

Polymer geosynthetic reinforcements exhibit obvious viscous behaviours depending on the loading strain rate. These behaviours can be accurately described using a nonlinear three-component constitutive model. After implementing this model into the finite element software ABAQUS, it can be widely used for the analysis of geosynthetic-reinforced soil problems. The algorithm for the numerical integration of this elasto-viscoplastic model is explained in detail. Simulations of both in-isolation geosynthetic reinforcement and geosynthetic-reinforced soil specimen are performed to analyse the viscous behaviours of polymer geosynthetics under complex loading histories. The corresponding user subroutines are provided in the supplementary data for potential readers. [ABSTRACT FROM AUTHOR]

• The prepared GMP particles have an irregular polyhedral structure. • The O/W type Pickering emulsion can be stabilized by GMP. • The increased concentration of GMP improves the stability of Pickering emulsions. In this study, edible Pickering emulsions stabilized with GMP particles were prepared for the first time using low-value grass carp myofibrillar protein (GMP). To elucidate the emulsion formation mechanism, the grass carp myofibrillar protein particles were first characterized, and the results showed that the lyophilized GMP particles had an irregular polyhedral structure and were amphiphilic nanoparticles. The stability of GMP-based emulsions tended to stabilize with the increase of GMP concentration at an appropriate oil-to-water volume ratio, with a decrease in droplet particle size and an increase in water-holding capacity, storage stability, and rheological stability, whereas the phenomenon of droplet aggregation after storage appeared at 4.0% additive level. Therefore, appropriate concentrations of GMP at a certain oil-to-water volume ratio can stabilize Pickering emulsions, which have an important future as a potential food-grade active substance delivery carrier for biological applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound combined with SPI enhanced the hardness and strength of low-salt surimi gel. • Ultrasonic and SPI enhanced the WHC of the gel, and quicker the T 2b , T 21 and T 22. • Ultrasound and SPI improved salt-soluble protein content and transform α-helix to β-sheet. • The gel had tighter and smaller pores of ultrasound combined with SPI. The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in α-helix and total sulfhydryl contents, and the increase in β-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened. The low-field NMR results showed that the initial relaxation time of T 2 was apparently shorter, the free water content decreased and the bound water content increased under the action of ultrasound. Scanning electron microscope observation found that the surimi gel treated by ultrasound exhibited smaller holes, and had a more stable and denser network structure. In conclusion, the results of our work demonstrated that ultrasound combined with soy protein isolate can significantly improve the gel quality properties of low-salt silver carp. [ABSTRACT FROM AUTHOR]

In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water-holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively (P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca2+-ATPase activity decreased from 119.33 to 89.29 μmol/g prot and 0.85 to 0.46 μmolPi/mg prot/h, respectively (P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca2+-ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation. • Myofibrillar protein phosphorylation was negatively correlated with cohesion and WHC. • Phosphorylation was positively correlated with hardness and Ca2+-ATPase activity. • Phosphorylation affects tilapia quality by influencing dissociation of actomyosin. [ABSTRACT FROM AUTHOR]

The effects of microwave drying (MD), hot air drying (HAD), vacuum hot air drying (VD), and vacuum freeze drying (VFD) on the volatile profiles of Penaeus vannamei were investigated. A total of 89 and 94 volatile compounds were identified by headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) and monolithic material sorptive extraction gas chromatography–mass spectrometry (MMSE-GC–MS), respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable influence on projection (VIP) models were utilized to select characteristic volatiles and key marker compounds (e.g., octanal, 1-octen-3-ol, 2-methyl-butanal, 2-ethyl-furan, and trimethyl-pyrazine) to discriminate among four drying methods. Based on synthesis of odor descriptions and sensory evaluation, it was found that P. vannamei via MD, HAD, and VD greatly reduced the fishy and generated roasted, fatty, and smoked odors. This study systematically analyzed the aroma characteristics of four traditional dried P. vannamei products, which may provide theoretical guidance for industrial production. [Display omitted] • Drying reduced fishy odor and provided roasted and smoked smells. • Marker chemicals were found to distinguish among drying methods. • Combining OAV and VIP to analyze the distinctive aroma formation. • Combining MMSE and SPME extractions for precise detection. [ABSTRACT FROM AUTHOR]

To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei , relevant indicators such as free amino acids, 5′-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400–900 cm−1 were screened using second-derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR). Variations in functional groups were the major contributors to taste profiles. The TAV of glutamic acid (Glu), guanine (GMP), and inosinemonphosphate (IMP) were greater than one and had notable impacts on taste profiles. VD had the highest equivalent umami value, followed by VFD, HAD, and MD. This study may provide a theoretical guide for the production of dried P. vannamei products on an industrial scale. [Display omitted] • Drying under vacuum conditions improves concentration of umami taste. • Compare variations in taste compounds with multidimensional spectroscopy view. • Various drying methods can improve the taste profiles of Penaeus vannemei. • Establish correlations of taste-presenting among non-volatile compounds. [ABSTRACT FROM AUTHOR]

• Ice crystal formation combined with protein denaturation to predict shelf life was first reported. • The prediction accuracy of the kinetic model was decreased at later stages of storage. • IFI λmax could be accurately described the quality changes of tilapia. • ANN could successfully predict the quality changes throughout the whole period. • It is the first time to use K value to predict the freshness range of other indexes. The objectives of this study were to study the quality changes (ice crystal morphology, Ca2+-ATPase activity, total sulfhydryl [SH] content, intrinsic fluorescence intensity [IFI], and K value [freshness determination]) of tilapia at different storage temperatures for 112 days, and kinetic models and artificial neuronal network (ANN) were developed to predict the changes. There was a dramatic increase in cross-section area and equivalent diameter and a sharp decrease in Ca2+-ATPase activity and SH content during the first 4 weeks (p < 0.05). IFI λmax decreased by 43.95%, 29.77%, 28.97% and 18.58% after 16 weeks at 265 K, 259 K, 253 K, and 233 K. The kinetic model established by IFI λmax could be accurately described the quality changes during storage at 233–265 K. However, the prediction accuracy established by other indices decreased at later stages (14–16 weeks). The ANN model was superior to Arrhenius models and performed better for all indicators. [ABSTRACT FROM AUTHOR]

[Display omitted] • Myosin bound to heptanal or hexanal via non-covalent interactions. • The binding ability of hexanal to myosin was stronger than that of heptanal. • Ultrasonic treatment enhanced the binding ability of aldehydes to myosin and the stability of the complex. • The flavor regulation of pearl mussel myosin could be achieved by ultrasound. This study was aim to investigate the influencing mechanism of ultrasonic treatment on the interaction between volatile aldehydes and myosin. The results showed that when the mass concentration ratio of myosin to heptanal/hexanal was 1:0.3, ultrasonic treatment could enhance the binding capacity of myosin to heptanal/hexanal, especially the binding of myosin to hexanal. The entropy and enthalpy values of their interaction were negative, indicating that the interaction was mainly driven by hydrogen bond and van der Waals force. After ultrasonic treatment, the fluorescence wavelength of myosin-heptanal/hexanal complex was redshifted, the α-helix content was increased, while its roughness values, particle size and the polydispersity index were decreased. These demonstrated that ultrasonic treatment was conducive to myosin binding to heptanal/hexanal, thereby restraining the release of volatile flavor compounds from myosin, which could provide new insights for the regulation of volatile flavor compounds. [ABSTRACT FROM AUTHOR]

This study investigated the effect of rutin-grass carp myofibrillar protein (R-GMP) co-stable fish oil high internal phase emulsion on the quality of surimi gel compared with the direct addition of soybean oil. Combined with the stability, microstructure and rheological properties, R-GMP (GMP: 3.0%, rutin: 12%,/GMP, w/w) could form a stable O/W type high internal phase Pickering emulsion with an oil-water ratio of 0.75. The L*, a *, and b * values and whiteness of silver carp surimi gel were increased significantly (P < 0.05) after fish oil-based high internal phase emulsion was added as oil. Meanwhile, compared with the direct addition of soybean oil, the hardness, chewiness, gel strength and water-holding capacity of surimi gel were significantly enhanced (P < 0.05) after the addition of R-GMP high internal phase emulsion, and more free water was bound to the gel network. The microstructure showed that the R-GMP high internal phase emulsion could be evenly distributed in the dense and ordered protein network gel in the form of small oil droplets, while the direct addition of soybean oil would produce an aggregation of oil droplets and destroy the network structure of the gel. In conclusion, R-GMP stabilized fish oil high internal phase emulsion optimizes the gel quality of oil-enhanced surimi gel, providing new ideas for healthy fat replacement and the development of functional emulsified surimi products. [Display omitted] • A stable HIPE gel with R-GMP synergistic stabilization was constructed. • Compared with soybean oil, HIPE improved the gel strength and TPA of the surimi gel. • The free water content of surimi gel with HIPE was reduced, the WHC was enhanced. • The oil of small droplets in HIPE was evenly distributed in the surimi gel network. [ABSTRACT FROM AUTHOR]

[Display omitted] • The molecular properties of Eriocheir sinensis HC were revealed for the first time. • Heat treatment induced an increase in β-sheet of HC and reduced its allergenicity. • Anti-digestibility of HC was different from allergen tropomyosin of crustaceans. • Five allergenic epitopes of HC were validated by murine sensitization model. Hemocyanin in crustaceans is an allergen for humans. However, little information was available on its molecular, structural and allergenic properties. In this study, the purified natural protein was identified as Eriocheir sinensis HC by LC-MS/MS, which was allergenic because its reaction with the serum IgE of crustacean patients. Results of the molecular properties showed that, HC was resistant to trypsin digestion, but not a heat-stable protein. Boiling (55.05 ± 3.50 %) and steaming (66.84 ± 1.65 %) induced an increase in β-sheet and decreased allergenicity of HC. By comparing the amino acid sequences of eight crustaceans, HC was found to be highly conserved. Five epitopes of HC were identified and validated by murine sensitization model, and two of them (P3 and P10) were exactly as the predicted by six types of bioinformatics. Multiple bioinformatics analysis combining with murine sensitization model seemed to be effective way for identification of allergenic epitopes. [ABSTRACT FROM AUTHOR]

[Display omitted] • A novel model, IR-CAM, was developed by infrared spectroscopic chemometrics. • TM could be identified within 10 min by shared and unique fingerprint peaks group. • Rapid species differentiation of TM at the Class/Family level was achieved by IR-CAM. • The IR-CAM was a new tool for identification and traceability of food allergens. To solve the lack of rapid and accurate methods for allergen identification and traceability, an infrared spectroscopic chemometric analytical model (IR-CAM) was established by combining infrared spectroscopy with principal component and cluster analysis. By comparing the second derivative infrared (SD-IR) spectra of 5 proteins and 14 crustaceans and shellfish tropomyosin (TM), 8 shared peaks and unique fingerprint peaks in the amide III region were found for crabs, shrimps, and shellfish. Based on the unique fingerprint peaks coexisting with shared peaks, allergen TM in crustaceans and shellfish could be identified within 10 min (cf. ELISA ∼ 4 h). Concurrently, the species differentiation of TM at the Class/Family level was achieved based on IR-CAM. Validation by fermented aquatic products TM (n = 60) demonstrated that the developed IR-CAM could simultaneously identify and differentiate TM in crustaceans and shellfish accurately. It could be applied for allergen detection and traceability of aquatic products on an antibody-free basis. [ABSTRACT FROM AUTHOR]

• Light salting improves water-holding capacity of tilapia during freezing-thawing. • Presalting decelerates softening of tilapia fillet during repeated freezing-thawing. • Myofibril disassembly and reorganization contribute to quality improvement. • Titin is better preserved in lightly salted fillets during repeated freezing-thawing. The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations. [ABSTRACT FROM AUTHOR]

[Display omitted] • A total of 45 volatile compounds were identified from naturally fermented grass carp. • 13 volatile compounds (OAV ≥ 1) were identified as the key volatile compounds. • Lactiplantibacillus contributed significantly to the volatile flavor formation during natural fermentation of grass carp. Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor formation in traditional fermented grass carp products is still unclear. In this study, the diversity and succession of microbial communities and the variation of volatile compounds during natural fermentation of grass carp were analyzed using high-throughput sequencing of 16S rRNA and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. The core functional microorganism and key volatile compounds were identified, and their potential relationship was revealed using a correlation network model analysis. The microbial community analysis result showed that the microbial diversity during natural fermentation of grass carp decreased markedly with increasing fermentation time, and Lactiplantibacillus , Staphylococcus , and Enterobacter were the dominant genera in naturally fermented grass carp. HS-SPME-GC-MS analysis result showed that 45 volatile compounds were identified from fermented samples, among which 13 compounds (e.g., hexanal, heptanal, nonanal, decanal, 3-octanone, 3-methyl-1-butanol, 1-hexanol, 1-heptanol, 1-octen-3-ol, 1-octanol, ethyl acetate, 3-methyl-1-butanol acetate, and 2-methoxy-4-vinylphenol) were identified as the key volatile compounds. Additionally, the correlation network model analysis result revealed that Lactiplantibacillus showed significantly positive correlations with most of the key volatile compounds, making an important contribution to the formation of volatile flavor in naturally fermented grass carp. This study may lead to an understanding of the role of core functional microorganisms in the formation of volatile flavor during the natural fermentation of grass carp and provide some theoretical guidance for the industrial production of high-quality fermented grass carp products. [ABSTRACT FROM AUTHOR]

• MP was oxidatively modified by both HOS and LOS but through different pathways. • The cross-linking was attributed to disulfide links in HOS and covalent links in LOS. • All the six amino acids and ten specific oxidant products were identified in HOS. • Only three amino acids and three specific oxidative products were identified in LOS. To compare the differences between direct protein oxidation (PO) and lipid-derived PO, the myofibrillar protein (MP) of obscure pufferfish was oxidatively modified by the hydroxyl radical oxidizing system (HOS) and the lipid-oxidizing system (LOS). The degree of oxidation, structural characteristics, and oxidation sites in MP were assessed. The results showed there was no significant thiol loss in LOS, compared with a 77.64% loss observed in case of the HOS. The secondary structure of MP was more vulnerable to HOS, but the tertiary structure was more susceptible to LOS. The cross-linking was largely attributed to the reversible disulfide links in HOS and the irreversible covalent linkages in LOS. Six amino acids and 10 specific oxidant products were identified in HOS. Only three amino acids and three specific oxidant products were identified in LOS. These findings may help deepen the understanding regarding the mechanism underlying PO in protein- and lipid-rich food materials. [ABSTRACT FROM AUTHOR]

• The addition of glucose promoted the glycation reaction rate of silver carp mince (SCM). • Lysine and cysteine were the main amino acids involved in the glycation of SCM. • Glycation accelerated lipid oxidation and the production of Strecker aldehydes of SCM. • Glycation was positively correlated with volatile compounds. • Glycation can be used as a flavor enhancement technology for low-value fish. The purpose of this study was to explore the effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The changes in the degree of grafting, chemical composition, pH, color, total amino acid composition, and volatile flavor compounds of SCM with or without glucose were studied at different heating times. The results showed that the addition of glucose could promote the glycation reaction rate of SCM. Lysine and cysteine were the main amino acids involved in glycation. Glycation enhanced the overall aroma of SCM by accelerating lipid oxidation and Strecker degradation. In conclusion, these results suggest that glycation can enhance the volatile flavor of SCM during thermal processing and can be used as a volatile flavor enhancement technology for the development of protein nutrition food with good flavor from low-value fish. [ABSTRACT FROM AUTHOR]

• Biodegradable PLA/PHA composite active packaging was successfully prepared. • Simulated liquid release was combined with the actual release of pufferfish fillets. • The effect of oregano essential oil on the flavor of pufferfish was investigated. Active packaging is an innovative and effective way to extend the shelf life of food, but few studies have focused on the effect of its active ingredients on food flavor. This study aimed to develop slow-release polylactic acid/polyhydroxyalkanoates (PLA/PHA) active packaging containing oregano essential oil (OEO) and investigate the effect of active composite packaging on the flavor and quality of pufferfish fillets. The plasticizing effect of OEO increased the elongation at break (EAB) of the films from 23.36% to 65.80%. The adsorption of montmorillonite (MMT) reduces the loss of OEO during processing. The amount of active substance (carvacrol) released from PLA/PHA/OEO/MMT film to pufferfish was 9.70 mg/kg. The pufferfish fillets packed in PLA/PHA/OEO/MMT film showed the slightest difference on the 8th day from the beginning of storage. The slow-release composite films could extend the shelf life of pufferfish fillets by 2–3 days at 4 °C ± 1 °C. [ABSTRACT FROM AUTHOR]

[Display omitted] • Rinsing could significantly affect the aroma profiles of grass carp mince. • HS-SPME-GC-MS identified 57 volatile compounds in grass carp mince. • HS-GC-IMS identified 20 volatile compounds in grass carp mince. • The washing sample with a weak alkaline solution has better sensory acceptability. The aroma characteristics of grass carp mince washed in four processes were analyzed via electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and sensory analysis techniques. Significant differences were revealed in the E-nose and sensory analysis results of the aroma characteristics of grass carp mince samples washed via different washing processes, while fifty-seven volatile compounds (thirteen aldehydes, eighteen alcohols, two ketones, eighteen hydrocarbons, two aromatic compounds, one furan, and two other compounds) and twenty volatile compounds (five aldehydes, four ketones, six alcohols, four esters, and one acid) were identified via HS-SPME-GC-MS and HS-GC-IMS of the Raw and washed grass carp mince samples, respectively. All these techniques revealed that the types and relative contents of volatile compounds in the grass carp mince decreased significantly and differently after each of the four washing processes. Moreover, compared with the water and saline solution washing processes, washing with weak alkaline solution processes exhibited the most significant removal effect on the volatile compounds of grass carp mince. Besides, the sensory analysis results also showed that weak alkaline solution washing processes (washing twice with pure water and once with 0.3% sodium bicarbonate solution) may be most effective in removing fishy off-odor compounds and contributing to a better overall aroma profile in grass carp mince. The findings of this study may provide some basic knowledge for the rational screening of washing methods in the production of high-quality grass carp surimi. [ABSTRACT FROM AUTHOR]

• First report about the preparation of CNCs stabilized Lys loaded LMW β-CS NPs. • Physicochemical characteristics of CNCs stabilized Lys loaded LMW and HMW β-CS NPs were compared. • CNCs stabilized Lys loaded LMW β-CS NPs exhibited better antibacterial properties than controls. • Stabilization mechanisms of CNCs on Lys loaded LMW β-CS NPs were discussed. Cellulose nanocrystals (CNCs) were added to lysozyme (Lys) loaded β-chitosan (β-CS) nanoparticles (NPs) based on ionic gelation technique for enhancing their antibacterial stability. Particle size of CNCs stabilized Lys loaded low (L) and high (H) molecular weight (MW) β-CS NPs reached 140.93 and 284.03 nm with encapsulation efficacy (EE) of 59.38 and 51.23 %, respectively. CNCs stabilized Lys loaded LMW β-CS NPs with smaller particle size showed higher antibacterial activity against E. coli and L. innocua than that of LMW β-CS NPs and Lys loaded LMW β-CS NPs. Inhibition zones (IZ) of CNCs stabilized Lys loaded LMW β-CS NPs against E. coli and L. innocua were 13.29 and 15.29 mm, respectively. in vitro release study conducted at pH 4.5 and 7.4 showed that CNCs stabilized Lys loaded β-CS NPs sustained the release of Lys over 12 h. CNCs, as stabilizers and fillers, enhanced and extended antibacterial property of Lys loaded β-CS NPs through electrostatic interaction and colloidal stability. It was demonstrated that CNCs stabilized Lys loaded β-CS NPs could be used as packaging material for shelf life extension. [ABSTRACT FROM AUTHOR]