Search

Summary: The fermented vegetable is a long‐history food, and the addition of probiotics in recent years has pushed it in a novel direction. This study explored the impact of a direct‐vat set (DVS) starter, comprising Lactiplantibacillus plantarum MC14 and Leuconostoc mesenteroides, on pickled radish (PR). The addition of DVS triggered a rapid reduction in pH and titratable acidity, leading to lowered nitrite levels and increased viable count. Textural analysis showed that DVS increased the springiness and chewiness of PR by about 55.07% and 25.73%, respectively. Organic acid analysis unveiled eight compounds. The addition of probiotics did not significantly affect the antioxidant properties but was able to significantly enhance the XO inhibitory activity of PR. DVS decreased undesirable flavour compounds such as isothiocyanates and sulphides, while elevating esters, aldehydes and acids. Our results suggested that DVS is a promising starter culture that can enhance the texture and flavour of fermented vegetables. [ABSTRACT FROM AUTHOR]

The study aims to evaluate the rheological, textural, and antioxidant activity of fermented milks with the addition of roselle (Hibiscus sabdariffa L.) extracts at concentrations of 0.0, 0.1, 0.2, and 0.3% (CFM, RFM1, RFM2, and RFM3). The chemical composition of the fermented milks, including crude protein, fat, ash, total solids and non‐fat solids, were also determined. Gas chromatography–mass spectroscopy (GC‐MS) detected 42, 46, 47, and 49 kinds of volatile flavour compounds in CFM, RFM1, RFM2, and RFM3, respectively. The antioxidant activity of fermented milks was measured using ferric reducing antioxidant power and scavenging capacities for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radicals during 28 days of refrigerated storage. The results of this study are of great significance to improve the understanding and application of roselle extracts in the food industry. Both roselle and fermented milk are beneficial to human health, with many biological activities, such as antioxidant, hypoglycaemic, liver‐protecting, and antihypertensive properties; however, no attention has been paid to the combined effects of roselle and fermented milks. The study created a novel fermented milk and the results indicate that 0.3% roselle extracts can play the most important role in affecting the rheological, textural properties, and antioxidant activity of fermented milks, so this modification of fermented milk shows promise for potential application in the food industry. [ABSTRACT FROM AUTHOR]

Abstract: In this study, effects of equal channel angular pressing (ECAP) on the mixed‐mode fracture toughness of Al‐6063 were investigated. The ECAP process continued up to 5 passes without failure. Grain refinement was obvious after 5 passes of the ECAP process. The average grain size reduced from 45μm to less than 1μm, and textural studies shows aligning the grains in known directions. After 4 passes, yield and ultimate strengths increase respectively from 100 and 209 MPa to 300 and 375 MPa and reduction in elongation was also observed. The microhardness improved after the process. The fracture toughness for different orientations was measured. For pure mode I (opening mode), its value decreased after the first pass from 18.4 to 15.71  MPa m; however, it increased to about 18.8  MPa m after the fifth pass. For mixed‐mode loading condition, different orientations were investigated. The results revealed different fracture toughness reductions after the first passes of the process for specimens with different orientations. The fracture surfaces were studied by using scanning electron microscope, and refined equiaxed dimples were observed after the ECAP process. [ABSTRACT FROM AUTHOR]

This study aims to investigate the nutritional value of sufu and reduce environmental problems caused by okara, which results from the traditional processing method of sufu. The feasibility of the whole-soya bean cotyledon sufu ( WSCS) processing method, which does not produce okara, was investigated. WSCS was prepared by ripening okara-containing tofu through various hydrolytic enzymes secreted by Actinomucor elegans for 70 days. After fermentation, total nitrogen, amino nitrogen and lipid contents were found to be lower in WSCS than in traditional sufu ( TS), whereas contents of reducing sugar, dietary fibre, isoflavone aglycone and soya bean polysaccharide were higher in WSCS than in TS. The hardness, springiness and adhesiveness of WSCS were 249.703 ± 0.500 g, 0.606 ± 0.008 and 8.393 ± 0.032 J, respectively. The corresponding values for TS were 264.863 ± 0.572 g, 0.615 ± 0.007 and 7.516 ± 0.031 J, respectively. In addition, microstructural changes in WSCS and TS during fermentation were observed through scanning electron microscopy. The results from this study may provide a basis for industrial production of WSCS. [ABSTRACT FROM AUTHOR]

The effect of salting method, dry salting (DS), brine salting (BS), brine salting with sucrose addition (BSS) or dry salting with sucrose addition (DSS) on the quality of Atlantic salmon treated with a liquid smoke flavouring was investigated over a 45-day storage period. Sugar-added samples were the ones with the significantly lowest values for TBARS (β0, DS = 0.09b; BS = 0.18a; DSS = 0.07c; BSS = 0.07c). BSS and DSS fillets showed faster production rates of trimethylamine (TMA), 0.57 and 1.46, than the DS and BS fillets, 0.81 and 1.19, respectively. The DS and DSS fillets showed long delay periods before the TMA concentration started to increase (16.18; 20.60), and 90% of the panellists preferred these to BS or BSS fillets. In fact, only the BSS fillets were rejected during the storage, after 34 days; and the fillets with the most overall desirable characteristics at the end of the storage period were those of the DSS group. [ABSTRACT FROM AUTHOR]