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Summary: The effect of immersion treatment with different concentration (0, 1.0, 5.0, 20.0 and 100.0 mm) of hydrogen peroxide (H2O2) on volatile profiles and gel properties of silver carp surimi gel were investigated. The results showed that the immersion treatment with H2O2 obviously changed flavour characteristic of surimi gel depending on H2O2 concentration and different layers (outside, middle and inner). The contents of typical fishy off‐flavour substances such as 1‐octen‐3‐ol, heptanal, nonanal, octanal and decanal were largely reduced in the outside layer of surimi gel after H2O2 treatment, with no obvious change in the inner portion. The gel strength and whiteness were increased after H2O2 treatment with concentration higher than 20 mm. The content of carbonyl compounds was positively correlated with the concentration of H2O2, suggesting that the volatiles variation of surimi gel probably be highly related to the protein oxidation. In conclusion, immersion treatment with H2O2 provided a promising method to remove fishy odour of surimi gel with improved gel properties. [ABSTRACT FROM AUTHOR]

Summary: The aim of the present study was to investigate the underlying mechanisms of softening texture in chilled grass carp filletsunderpinning collagen solubility, gelatinolytic proteinase activity and physicochemical parameters. Acid‐soluble collagen (ASC) and heat soluble collagen (HSC) increased markedly, while a significant decline was detected in total collagen and insoluble collagen (ISC) during the first 3 days of storage, coinciding with a loss of shear force and water‐holding capacity (WHC) (P < 0.05). Moreover, the activity of gelatinolytic proteinases was gradually activated and reached the peak at day 3 (P < 0.05). Pearson coefficient analysis showed that gelatinolytic proteinase activity revealed a significant correlation with collagen solubility. Total collagen, ASC, ISC and HSC were significantly correlated with shear force and WHC. Our study clarified that the increase of collagen solubility by gelatinolytic proteinases played an important role for texture softening in the early stage of chilled grass carp fillets. [ABSTRACT FROM AUTHOR]

Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed. [ABSTRACT FROM AUTHOR]

Summary: To evaluate the effects of irradiation and thermal treatments on the quality characteristics of the vacuum‐packaged low‐salted fermented fish (Suanyu) during 90‐day storage, thermal‐treated group (TTG), irradiated‐treated group (ITG) and non‐treated group (CG) were prepared. The results showed that total viable counts reduced by 4.49 and 4.67 log CFU/g after thermal and irradiation treatments, respectively, and no coliforms and pseudomonas growth occurred during storage. Compared with CG, lower levels in L*, springiness, chewiness of TTG and higher levels in L*, b* and chewiness of ITG were detected after 90‐day storage. Total biogenic amines content was significantly reduced in ITG compared with CG and TTG (P < 0.05). Both irradiation and thermal treatments have the potential to maintain quality of Suanyu during room storage. Compared with irradiation, thermal treatment could better stabilise the free amino acids and volatile compounds of Suanyu during room storage, but had some negative effects on texture quality. [ABSTRACT FROM AUTHOR]

Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking. However, fishery products after being removed from water have a short shelf life due to their intrinsic characteristics. Therefore, developing effective preservation technology to extend postmortem shelf life of fishery products has been an on-going area of study. This review summarizes the patterns of quality deterioration and external factors that affect postmortem quality of fishery products, and then updates the recent advances with preservation methods for fishery products including superchilling, modified atmosphere packaging, active packaging, edible coatings, irradiation and high hydrostatic pressure. Moreover, the advantages and disadvantages of each technology are discussed, and future trends for improving the preservation of fishery products are also discussed. [ABSTRACT FROM AUTHOR]

Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits. [ABSTRACT FROM AUTHOR]

The aim of this work was to develop a novel, nontoxic, bioactive antimicrobial material based on a natural polymer, chitosan oligosaccharides (COS), a natural pyrone compound, kojic acid (KA), and piperazine. The COS-based polymer (COS-O-MB) has been synthesized by selective partial alkylation reaction to graft kojic acid, KA, and piperazine onto the COS molecular chain. Then, physicochemical properties and bioactivity of the COS-O-MBs were evaluated and it was characterized by FT-IR, NMR spectroscopy, Mw, PID, antimicrobial activity, hemolysis assay, biocompatibility, animal toxicity, and antimicrobial action mode studies. The results revealed that the alkylation reaction took place at the C-6 position of COS, and the as-prepared COS-O-MB significantly enhanced the antimicrobial activity and biocompatibility and reduced the hemolytic activity in vitro in comparison with that of the free COS and KA. Meanwhile, the antimicrobial action mode studies proved that COS-O-MB can pass through the anionic microbial membrane, destroy the cytomembrane integrity, and potentially affect protein denaturation, demonstrating that exposure to COS-O-MB results in the death of microbial cells. But importantly, COS-O-MB is not toxic to human cells. Hence, low hemolytic activity to human red blood cells, and nontoxic nature to female mice of SLAC KM strain, made this novel polymer material a promising and effective compound for food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The popularity of preprocessed fresh fishery products such as fillets and peeled shrimps is growing in today s market due to their convenience for subsequent processing and cooking. However, fishery products are highly perishable because of the combined actions of biochemical reactions and microbial metabolism. Various methods have been proposed to address this problem. Among these methods, bio-based edible coating has been highlighted as a promising solution. This review updates and summarizes the recent literature on the application of coatings for the preservation of fishery products including the aspects of coating carriers, composite natural preservatives and coating methods, and a discussion of the protective effects based on microbial, physicochemical and sensorial evaluations. Moreover, some challenges and future research directions regarding optimization of formulas and exploration of mechanisms of coating are also discussed. Given consumer demand for fresh fishery products with long shelf life, edible coatings that are environmentally friendly and effective alternative will be used to extend the shelf life of fishery products. [ABSTRACT FROM AUTHOR]