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Harpadon nehereus is a high protein marine fish. A valuable way to increase the added value of Harpadon nehereus is to convert them into protein hydrolysate. Maillard reaction is an effective way to improve the functional properties of peptides and proteins, which is affected by many factors such as reactant concentration, water activity, pH, temperature, and heating time. However, the traditional Maillard reaction method is inefficient. Therefore, the purpose of this study is to explore the effect of ultrasound assisted wet heating method on Maillard reaction of Harpadon nehereus protein hydrolysate (HNPH) in a new type green solvent (i.e. natural hypereutectic solvent (NADES)).HNPH-xylose (Xy) conjugates were prepared via Maillard reaction in NADES system by ultrasound assisted wet heating method. The effects of different treatment conditions on Maillard reaction were studied. The optimized glycation degree (DG) of HNPH-Xy conjugates were obtained with the water content of 10%, reaction temperature of 80 °C, reaction time of 35 min and ultrasonic power of 300 W. Compared with HNPH, the structure of HNPH-Xy conjugates were significantly changed. Moreover, the functional properties and antioxidant activities of HNPH-Xy were all superior to the HNPH.Ultrasound assisted wet heating Maillard reaction between HNPH and Xy in NADES system could be a promising way to improve functional properties of HNPH. This article is protected by copyright. All rights reserved.

This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content (P

The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low temperature vacuum heating (LTVH) in an in vitro anti-glycation model was investigated. The result indicated that the protein cross-linking during LTVH treatment were mainly induced by tea polyphenols. The loss rate of free arginine (Arg) and free lysine (Lys) of SMP at the late stage of LTVH treatment (15 min) was 73.95 % and 83.16 %, respectively. The hydrophobic force and disulfide bond were the main force between tea polyphenols and SMP in the middle and late stage of LTVH treatment. The benzene ring and phenolic hydroxyl group of tea polyphenols can interact with the amino acid residues of SMP, which was exothermic and entropy-increasing. This study provides new insights in the interaction mechanisms between tea polyphenols-protein during heat treatment process.

The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4 °C were researched over 12 days in this study. The combination of sorbitol solution and SVC had a beneficial effect on maintaining the quality of Russian sturgeon fillets during refrigerated storage. The fillets were on the verge of spoilage on the 12th day of storage, and compared with the control group, there was a 6-day lag period. In addition, the sorbitol solution and SVC can effectively reduce the growth of Pseudomonas, the main microbial group in the final storage period. The results showed that 10% sorbitol solution (w/v) and SVC treatment can extend the shelf life of Russian sturgeon fillets at 4 °C mainly due to their inhibitory effects on the main spoilage bacteria.