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Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

In order to study the optimum processing conditions of puffed shrimp slices,cassava starch and Penaeusvannamei were used as raw materials. The effects of cooking time, aging time, slice thickness, drying time and frying temperature on the expansion degree and sensory score of the products were studied by single factor test and response surface test. The results showed that optimal processing technology of puffed shrimp slices was determined as follows: cooking time for 33.82 min, aging at 4 °C for 24.72 h, sliced into 1~2 mm slices, air dried at 60 °C for 4.95 h, and fried at 180 °C. Under these conditions, the puffed shrimp slices were crispy and delicious, with strong salty taste, good puffing effect, high protein content and reasonable oil content. The sensory analysis of flavor profile showed that the flavor of puffed shrimp slices was evaluated well, with high scores of crispness and fat aroma, moderate sweetness, but slightly greasy, and there was still room for improvement in oil control. Scanning electron microscope analysis confirmed that before frying, the gap, pore volume and pore diameter of shrimp slices were large, so the fried products were crisp and delicious. 21 kinds of flavor compounds in potato chips before frying and 20 kinds after frying were analyzed by gas chromatography-mass spectrometry (GC-MS). The result of scanning electron microscopy showed that before frying, the relative content of terpenes, alcohols and aldehydes accounted for a large proportion of the total aroma components, while after frying, the relative content of acids, esters and aldehydes accounted for a large proportion of the total aroma components. The above results provided an experimental and theoretical basis for the industrial application of puffed shrimp slices. [ABSTRACT FROM AUTHOR]

In order to reduce the content of biogenic amines in low-salt shrimp paste and develop multiple varieties of new flavor low-salt shrimp paste, low-salt shrimp paste added with ginger, cinnamon, clove and perilla was prepared in this study. Determination of biogenic amines by high performance liquid chromatography; based on sensory quantitative description analysis and gas chromatographyion transfer spectroscopy, the flavor quality and volatile flavor compounds were evaluated. Principal component analysis and partial least squares discriminant analysis were used to screen the key differential compounds in shrimp paste with different spices, and the thermal graph clustering analysis was carried out. The results of test date showed that ginger, cinnamon and clove had inhibitory effects on biogenic amine formation. Compared with the control group, the total biogenic amine content decreased by 67.42%, 42.47% and 3.72%, respectively. The contents of tryptamine and histamine in perilla shrimp paste were 121.7% and 124.1% higher than those in the control shrimp paste. A total of 61 volatile compounds were identified by GC-IMS. Sensory quantitative description analysis, difference spectrum and nearest Euclidean distance map showed that the addition of perilla and cinnamon had little effect on the original flavor of shrimp paste. A total of 19 differential volatile compounds were screened out by PLS-DA model; the thermal diagram cluster analysis showed that the characteristic volatile substances of clove shrimp paste and ginger shrimp paste had high content of low-level saturated aldehydes, which would bring stimulating odor to shrimp paste. The addition of cinnamon and perilla gave shrimp paste more fresh aroma and baking aroma. In summary, cinnamon low-salt shrimp paste is a new flavor low-salt shrimp paste with improved safety. [ABSTRACT FROM AUTHOR]

Five Bacillus strains were isolated from the traditional homemade shrimp paste, and were identified as Bacillus amyloliquefaciens Yll, Bacillus velezensis Y12, Bacillus subtilis Y13, Bacillus safensis Y32, and Bacillus cereus BI6Y. All five strains could grow normally at 10% NaCl concentration, had different protease and lipase and antibacterial substances production capacities. Among them, Bacillus cereus BI6Y has β-hemolysis and is insensitive to chloramphenicol, vancomycin and norfloxacin, hence is not suitable for a probiotic. The other four Bacillus strains are y-hemolytic, insensitive to chloramphenicol, with a self-aggregation rate between 25% and 35%, and tolerant to acid and bile salts; they were found to secrete surfactin and could survive after treatment with artificial gastrointestinal fluid, the strain that had the highest survival rate in artificial gastric juice (pH 2.0) was found to be B. subtilis Y13 (95.3%), and in artificial intestinal juice it was B. safensis Y32 (85.1%). The bacterial cell, cell-free supernatant, and cellular contents had different antioxidant activities, and the cell-free supernatant could scavenge 1,1 -diphenyl -2 -trinitrophenylhydrazine (DPPH) and hydroxyl radicals simultaneously, the scavenging rate is between 40% and 60%. The results of the study showed that in addition to B. cereus BI6Y, B. amyloliquefaciens Y11, B. velezensis Y12, B. subtilis Y13, B. safensis Y32 have certain safety and probiotic properties, hence could be used as potential probiotics, which would provide a theoretical basis for the development of Bacillus, spp-based probiotic products. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Rice shrimp co-cultivation, as a circular agriculture model that integrates ecological, economic, and social benefits, has been widely applied in China. Accurately obtaining information on the planting area, spatial distribution, and changes of rice shrimp co-cultivation is of great significance for ensuring safe production, social supply of rice and shrimp, and formulating corresponding management and planning policies by government departments. Most of the existing methods for extracting rice shrimp farming fields used medium-resolution temporal images as data sources to analyze the characteristics of water or vegetation changes within a year to construct models. The accuracy of the extraction depended on the results of water or vegetation analysis, the boundaries were unclear and there was a lot of noise. To solve the problems of complex temporal analysis, low accuracy of extraction results, and incomplete boundaries in existing extraction methods, this paper used high-resolution images of a single temporal phase as the data source, without analyzing the temporal features of rice shrimp farming fields. Only the spatial features of rice shrimp farming fields on high-resolution images were used for high-precision extraction. We proposed a deep learning semantic segmentation model named EASNet (edge assisted segmentation network), which was mainly composed of three modules: feature extraction module (FE Module), edge assist module (EA Module), and information fusion Module (IF Module). The FE Module was used to extract multi-level and fused contextual semantic information features of the target object. The EA module used the unique edge "shrimp groove" of rice and shrimp farming fields as an auxiliary information for separate segmentation in the designed EA Module. The IF Module integrated the outputs of the FE Module and the EA Module, enabling the main task to not only enhanced the boundary structure information of rice shrimp farming fields but also learned the unique spatial and semantic information of rice shrimp farming fields. The experimental results showed that with the enhancement of the EA Module, the segmentation results of rice shrimp farming fields were more complete and the boundaries were clearer. The IoU (Intersection over Union) of semantic accuracy and the F1-Score of boundary accuracy were improved by 1.5% and 5.8%, respectively. The recall, IoU, and F1-Score of overall semantic accuracy reached 0.970, 0.964, and 0.930, respectively. The Recall and F1-Score of boundary accuracy reached 0.864 and 0.859, while the Recall and F1-Score of relaxed boundary accuracy reached 0.876 and 0.913. The trained EASNet model was applied to the whole area of Xuyi County, and the spatial distribution map of rice shrimp farming fields in Xuyi County in 2020 was obtained. In comparison with the results of rice shrimp breeding fields extracted by the traditional Water Seasonal Difference method and the Random Forest method, our method obtained the optimal results with an OA(overall accuracy) of 96.71% and a Kappa coefficient of 0.934. The method used in this paper has higher accuracy, lower missing rate, more regular boundaries, and fewer instances of similar integration in extracting results. It can provide a basis for natural resource surveys, and government departments to formulate corresponding rice shrimp breeding management and planning policies. [ABSTRACT FROM AUTHOR]

Copyright of China Forest Products Industry is the property of China Forest Products 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.)

Chinese herbal medicine is rich in a variety of nutrients and biologically active ingredients, which has advantages of being natural, pollution-free and low residue. Chinese herbal medicine additives can improve production performance of aquatic animals, enhance immunity, prevent diseases, improve meat quality. The paper reviews effective ingredients and biological functions of Chinese herbal medicine, elaborate on current application status of Chinese herbal medicine additives in aquaculture such as fish, shrimp, crab, turtle, etc., in order to provide reference for in-depth research, development, promotion and application of Chinese herbal medicine additives. [ABSTRACT FROM AUTHOR]

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.)

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.)

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.)

Copyright of Nuclear Safety is the property of Nuclear & Radiation Safety Center 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.)

An improved lightweight YOLOv4 model was proposed to realize the accurate, real-time, and robust automatic sorting of bare and shelled shrimp in the shrimp mechanical shelling process under complex scenarios. The CSP-Darknet53 network was replaced by the GhostNet in the YOLOv4 structure. The ability of the model was then improved to extract the features adaptively. The calculation of model parameters was also simplified after improvement. The GhostNet network was used for the YOLOv4 backbone feature extraction, in order to reduce the network model complexity, and the model parameters for better storage capacity and detection efficiency. A lightweight attention mechanism was introduced into the Resblock module of the YOLOv4 backbone feature extraction network, in order to enhance the feature extraction capability of the backbone feature extraction network. The SE attention mechanism module was used to enhance the attention between feature channels. The attention of the network model was improved to the shrimp shell by fitting the relevant feature information to the target channel and suppressing invalid information. The model recognition accuracy was improved to reduce background interference. The original GIoU loss function was replaced with a CIoU loss function to improve the regression effect of the prediction frame. The CIoU loss function made the data obtained from non-maximal suppression more reasonable and efficient. Furthermore, the prediction frame was more accurate to minimize the distance between the centroids of the detection frame and the labelled frame. The lightweight GhostNet-YOLOv4 model was compared with the YOLOv7, EfficientNet Lite3-YOLOv4, ShuffleNetV2-YOLOv4, and MobilenetV3-YOLOv4 models. The results showed that the GhostNet-YOLOv4 model shared the lowest number of parameters and computational effort. An ablation comparison experiment was designed to verify that replacing the backbone feature extraction network and embedding the SE attention mechanism optimized for the module. The replacement of the CSP-Darknet53 backbone feature extraction network with the GhostNet resulted in a 2.9 percentage point improvement in the mAP and a significant reduction in the number of model parameters and output weights, compared with the original model. The addition of the SE attention mechanism improved the anti-interference and feature extraction ability, whereas the mAP was improved by 1.8 percentage points. After replacing the GIoU loss function with the CIoU one, the shrimp recognition accuracy was further improved, where the mAP was improved by 1.4 percentage points. According to the actual operating environment of the shrimp shell inspection test bed, two types of image datasets were produced, namely bare flesh shrimp and shelled shrimp. The GhostNet-YOLOv4, YOLOv3, YOLOv4, and MobilenetV3-YOLOv4 models were used for testing. The results show that the GhostNet-YOLOv4 model achieved detection accuracy and speed of 95.9% and 25 frames/s, respectively. The GhostNet-YOLOv4 model outperformed all other models in terms of detection speed under the condition of guaranteed detection accuracy. The performance of the GhostNet-YOLOv4 network model was evaluated to identify the shrimp shells for four treatments with the changes in light brightness, speed, shrimp posture, and shrimp species. The shrimp shell detection test showed that the average accuracy of shrimp shell recognition reached 90.4%, fully meeting the operational requirements. It indicates that the test bench was suitable for installation on mobile-embedded devices. The GhostNet-YOLOv4 network model still shared excellent generalization performance, when identifying other species of shrimp shells outside the sample set, with an average accuracy of 87.2%. [ABSTRACT FROM AUTHOR]

Copyright of China Rural Water & Hydropower is the property of China Rural Water & Hydropower 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 Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

During the live transportation, shrimp can be affected by temperature, dissolved oxygen, high crowding, vibration and other environmental factors, triggering stress response, which will adversely affect the body function and muscle quality of shrimp. The inducing factors of transport stress and the changes of oxidative stress, endoplasmic reticulum stress and energy metabolism, immune system and muscle quality caused by environmental stress are introduced in this article. It also liste the countermeasures and suggestions about the live transportation of shrimp, which would certainly provide a theoretical reference for the transportation management of shrimp.

In order to explore the changes of nutrients in the fertilized eggs of Australian freshwater lobster during development, the fertilized eggs in the egg-nauplius stage, the embryo with eye pigment forming stage, the prepare-hatchling stage and newly hatched shrimp were systematically analyzed in this study. The results showed that, moisture content in fertilized eggs increased significantly with the development of fertilized eggs to newly hatched shrimp, crude protein and lipid content decreased significantly with the development process, the ash content of newly hatched shrimp was the highest; Total amino acids, essential amino acids, and flavoring amino acids content of fertilized eggs decreased significantly with the development process; Based on the nutritional evaluation by amino acids score (AAS) and chemical score (CS), (Met+Cys) was the first limiting amino acids of fertilized eggs and newly hatched shrimp; EAAI of fertilized eggs and newly hatched shrimp decreased significantly with the development of fertilized eggs to newly hatched shrimp; 10 main fatty acids were detected in fertilized eggs and newly hatched shrimp of Australian freshwater lobster, and the contents of PUFA and DHA in newly hatched shrimp were significantly lower than those in fertilized eggs, but the content of EPA+DHA was significantly higher than that of fertilized eggs. In conclusion, the content of ash and EPA+DHA of newly hatched shrimp were significantly higher than those of fertilized eggs, so the addition of calcium dihydrogen phosphate and EPA+DHA can be appropriately increased in the preparation of open bait for Australian freshwater lobster larvae. [ABSTRACT FROM AUTHOR]

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.)

In this study, the effects of three cleaning pretreatment methods for Procambarus clarkii (cleaning agent, CA; ultrasonic cleaning, UL; cleaning agent with ultrasonic cleaning, CA+UL; control group, CK) on the bacterial community and physicochemical properties of the flesh of Procambarus clarkii were investigated. The changes in the total numbers of bacteria, pseudomonas, yeast, thermophilic bacteria, psychrotrophic bacteria, pH, texture characteristics and flavor substances of crayfish meat before and after cleaning were examined. The results showed that the CA+UL treatment had the greatest bacteriostatic effect, and the total number of bacteria decreased by 1.12 lg CFU/g after cleaning, and also exhibited good bacteriostatic effects on mold yeast, sulfide-producing bacteria and thermophilic bacteria (decreased by 0.66 lg CFU/g, 0.9 lg CFU/g and 0.82 lg CFU/g, respectively). However, the effects of CA and UL treatments on the reduction of bacteria such as mold and thermophilic bacteria were not obvious, and the pH of shrimp flesh increased after cleaning. The pH of the CA+UL group underwent minimal change, with the overall quality of shrimp flesh decreased slightly after cleaning. Different cleaning methods also affected greatly the volatile substances, causing the production of n-methyl isopropyl amine and other bad smell substances. Therefore, considering the results of bacterial community and physicochemical properties of shrimp flesh, the combined use of ultrasonic and cleaning agent is more desirable. [ABSTRACT FROM AUTHOR]

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 match the Antarctic krill continuous pumping fishing system, change the current situation of traditional Antarctic krill fishing with high damage and low value-added processing, improve the automation process of water separation and shipboard krill transportation, aiming at the problems of krill-water separation and transmission in the new continuous pumping system of Antarctic krill, and reduce the damage during continuous underwater pumping fishing and transportation, a krill-water separator with spiral conveying structure is developed, its separation efficiency, transportation speed, and other relevant parameters are studied according to the fluid model analysis. It is shown that the krill-water separator can meet the separation and transportation of Antarctic krill under the designing flow rate, without a large number of Antarctic krill accumulation and extrusion resulting in shrimp body damage, and also could realize the separation of shrimp water mixture under the variable flow rate of pumping and transportation by adjusting the rotation speed and inclination angle of the main body. The design can be scaled and arranged in parallel to meet the needs of Antarctic krill continuous pumping fishing vessels with different tonnage and layout, and can provide a reference for the practical application of krill-water separation. [ABSTRACT FROM AUTHOR]

Copyright of South China Fisheries Science is the property of South China Fisheries Science 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.)

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.)

Copyright of South China Fisheries Science is the property of South China Fisheries Science 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.)

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.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

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 China Rural Water & Hydropower is the property of China Rural Water & Hydropower 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 Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

Haematococcus pluvialis is one of the sources of natural astaxanthin. It contains nutrients such as protein, carbohydrate, minerals and water-soluble vitamins, as well as bioactive substances such as β-carotene and algal protein, which has strong antioxidant activity. The paper reviews the nutritional characteristics and the application of Haematococcus pluvialis in shrimp and crab feed, to provide reference for the research and application of Haematococcus pluvialis in shrimp and crab feed. [ABSTRACT FROM AUTHOR]

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.)

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.)

Objective: In this paper, the inhibition of protein degradation in autolysis of white shrimp (Penaeus vannamei) surimi by extracts from the coelomic fluid of sea cucumber (Stichopus japonicus), a by-product of sea cucumber processing, was studied. Methods: The protein degradation in autolysis of white shrimp was studied by SDS-PAGE assay. Furthermore, the effect of sea cucumber coelomic fluid and its extracts on white shrimp protein degradation was determined by SDS-PAGE and TCA-soluble oligopeptide assay. Results: The optimal conditions of white shrimp autolysis were incubation at pH 3.0, 50 °C for 2 h. The bond intensities of myosin heavy chain around (200 kDa) and actin around (44.3 kDa) decreased suggesting the protein degradation of white shrimp. The sea cucumber coelomic fluid showed inhibitory effect on protein degradation in autolysis of white shrimp. When the concentration of coelomic fluid extract of sea cucumber was in the range of 6.25% ~ 25.00%, the protein degradation was significantly inhibited. The release of TCA-soluble oligopeptide was also significantly inhibited by coelomic fluid extract at 12.50%~25.00%. Conclusion: Sea cucumber coelomic fluid extracts possess inhibitory effect on protein degradation of white shrimp, indicating suppression of white shrimp surimi autolysis. [ABSTRACT FROM AUTHOR]

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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

A kneading pretreatment was proposed to reduce the connection force between the shell and meat in a typical fresh shrimp (Penaeus vannamei). The influencing factors were optimized using measured parameters to improve the efficiency of shrimp shelling and the quality of meat. Fresh Penaeus vannaeus were taken as the research object in the experiment with the body length of (12.1±0.5) cm, the first segment thickness of (10.9±0.9) mm, the total weight of (10.6±1.5) g, the lateral wedge angle of 4.8°±1°, as well as the ventral and dorsal wedge angle of 5.9°±0.6°. Prior to the experiment, the key factors were determined to influence the shrimps kneading, including the normal pressure, the total kneading distance, and kneading direction (inverse proportion of direction). A belt-type kneading device was designed according to the needs of experiments and the body characteristics of shrimps. The upper and lower kneading belt in the device were in relative motion to achieve the kneading of the middle shrimp. The dip angle of two kneading belts was set at 5.4°, in order to make the kneading belt better fit the shrimp body. Specifically, the distance between two kneading belts was utilized to control the amount of normal pressure of shrimps kneading, whereas, the relative rotation distance was to adjust the total kneading distance. The relative direction of kneading belt movement was used to tailor the inverse proportion of direction. Before the rolling test, fresh shrimps were treated at 1℃ for 15min, further to simulate the environment of shrimp in the modern processing section (washing and grading in a mixture of ice and water). Just then, fresh shrimps had already passed out in such an environment, which was also helpful for the later rubbing work. The influencing factors were set as the normal kneading pressure, the total kneading distance, and direction, whereas, the evaluation indexes were the stripping index, juice loss rate, and breakage rate. Box Behnken design (BBD) in the Design-Expert8.06 software was selected to first conduct a single-factor experiment, and then a multi-factor one. A regression equation was also established using a Response Surface Method (RSM). A combination of optimal parameters was obtained: 11.8 N of kneading normal pressure, 70 cm of total kneading distance, inverse proportion of direction 30%, while the stripping index of 1.41, juice loss rate of 3.44%, and breakage rate of 4.9%. The experiment was carried out again under the optimal parameter condition, where the error between predicted and true value was less than 5%, indicating a reliable performance. The stripping index was the average of shucking grades for each shrimp in the group, whereas, the inverse proportion of direction was the percentage of the total distance kneaded in the opposite direction. The force of shrimp was calculated according to the three-layer shell, epithelium and muscle of shrimp during kneading. A specific mechanism was proposed for the shell loosening of shrimps, combined with the force and experimental observation of kneading. The first was the deformation of the shrimp body caused by extrusion pressure; the second was the tearing effect of shearing force on the shell; the third was the rolling to transmit both deformation and tearing of shell into the whole circumference of the shrimp body. The structures of kneaded and unrubbed shrimp were compared under a scanning electron microscope (SEM). It was found that the separation between the shell and muscle of kneading shrimps was significantly higher than that of unrubbed ones, indicating that the kneading significantly promoted the separation. There was an obvious shell/meat separation, such as fold fractures in rolling, but no separation of epithelium from shrimp for less loss of juice. Consequently, the kneading can keep the fresh characteristics of shrimps with a nice taste for a longer shelf life. There were also no additives and high-energy consumption for both environmental protection and energy-saving during fresh shrimps processing. [ABSTRACT FROM AUTHOR]

Copyright of South China Fisheries Science is the property of South China Fisheries Science 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.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis 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 Shipin Kexue/ Food Science is the property of Food Science 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.)

Copyright of China Brewing is the property of China Brewing 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 South China Fisheries Science is the property of South China Fisheries Science 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.)