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The preservation of harvested fish is important in fisheries production. To investigate the effect of acute cold stress on preserving the freshness of large yellow croaker, which has the highest expression of ISP2 mRNA in its muscle, under ice-temperature storage and frozen storage, acute cold stress durations were investigated first. According to the results of the above test, large yellow croakers were subjected to acute cold stress for 40 min, followed by ice-temperature storage or frozen storage. The K values, sensory attributes, and protein compositions of large yellow croaker under ice-temperature storage or frozen storage for different durations were investigated in this study. The results showed that acute cold stress treatment affects the ice-temperature storage and frozen storage of large yellow croaker. In the muscle of large yellow croaker under ice-temperature storage for 1, 2, 3, and 5 d, the K values of the acute cold stress groups were significantly lower than those of the control groups (not subjected to acute cold stress). In the muscle of large yellow croaker under frozen storage, the sensory evaluation scores of the acute cold stress groups were greater than those of the control group until a storage time of 60 d. With an extension of frozen storage, there were changes in the contents of myofibrillar protein, myogen, muscle matrix protein, and alkali-soluble protein. The myofibrillar protein, myogen, and muscle matrix protein contents of the acute cold stress groups were greater than those of the control groups after short-term frozen storage, while the alkali-soluble protein contents of the acute cold stress groups were lower than those of the control groups, except for durations of 1, 3, 15, 19, and 22 d. In addition, the K values of the acute cold stress groups were significantly lower than those of the control groups after frozen storage for 1, 2, 3, 5, 9, 15, 19, and 22 d. The results indicate that treatment with acute cold stress for 40 min affects the preservation of large yellow croaker. [ABSTRACT FROM AUTHOR]

Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri. [ABSTRACT FROM AUTHOR]

Summary: The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties. [ABSTRACT FROM AUTHOR]

The effects of co-fermentation with Torulaspora delbrueckii on the composition of volatile compounds and sensory characteristics of strawberry fruit wines were investigated by fermenting strawberry pulp with T. delbrueckii in pure fermentation, as well as in simultaneous and sequential inoculations with Saccharomyces cerevisiae. E-nose analysis results showed that these strawberry fruit wines with different fermentation patterns exhibited distinct aromatic characteristics. The sensory attributes intensities of 'fruit', 'strawberry', 'sweet' and 'floral' were significantly enhanced in sequential fermentation compared to pure S. cerevisiae fermentation. Altogether, 87 volatile compounds were detected with HS-SPME-GC/MS in strawberry products, with 32 of them identified as key contributors to the overall aroma due to their high odor activity values. The sequential fermentation increased the concentration of desirable aroma-active compounds, including isoamyl alcohol, phenylethanol, isoamyl acetate, and some ethyl esters in strawberry fruit wines. The partial least squares regression analysis revealed that the fruity, floral and sweet characteristics were primarily attributed to specific aroma-active compounds, including esters such as ethyl caproate, ethyl caprylate, ethyl cinnamate, isoamyl acetate, ethyl cinnamate, ethyl 3-phenylpropionate and ethyl butyrate, as well as terpenes such as limonene, α-terpineol and nerolidol. [ABSTRACT FROM AUTHOR]

The feasibility of enhancing oat cereal bars, widely recognized for their health benefits, was investigated by replacing up to 5% oats with whole seed, almond, or steam-cooked pinhão husk flour. Pinhão contributes with resistant starch, antioxidant compounds, and minerals. The control oat bar (30.5% of the mixture), without pinhão flours but containing brown sugar (25.5%), raisins (15.0%), glucose (15.0%), coconut oil (3.0%), gelatin (0.5%), and water (10.0%), provides 75.53 kcal, with 15.66% carbohydrates (on a dry basis), 2.88% insoluble fiber, 0.70% soluble fiber, 1.82% protein, 0.62% lipids, and 0.32% minerals. Bars replacing up to 5% of oats with almond, husk, or whole seed flour showed statistically similar compositions, except for lipids, few minerals, phenolic compounds, and antioxidant activity. Concerning daily recommendations, a 22 g bar offers low energy (3.78%, Brasil, 1998) and proportionally high mineral content, including potassium (34.64%), zinc (81.58%), magnesium (108.55%), iron (421.18%), copper (192.98%), calcium (395.13%), and manganese (1,027.00%). Additionally, they exhibit a significant content of total phenolic compounds (8.66 mg GAE/g) and antioxidant capacity (24.43 mg Trolox/g). These innovative bars were well-received in sensory evaluations and demonstrated good commercial potential. Notably, a bar that replaced 5% oats with husk flour could be a viable option for microenterprises due to simplified technology, contributing to waste valorization and encouraging the preservation of the Araucaria Forest. [ABSTRACT FROM AUTHOR]

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Fortified wine is an important category in the wine world with very famous wines such as Porto or Jerez‐wine type. The quality of fortified wines increased significantly with barrel aging not only because of a long oxidation process, but also because, in Porto wines such as Ruby or Vintage styles, the long period in bottle permits their fining. Reducing the time of oxidation can favor the development of this technique even for less known sweet wines, making them good quality and less expensive. In the present study, we have used Gamay red variety subjected to postharvest controlled dehydration at 20–22 °C and 70–75% relative humidity with an airflow of 1 m s−1. Then the grapes were pressed, and alcohol was added to the must up to an alcohol content of 15.85% (mystelle‐type wine). The mass was split into six glass jars, three were oxygenated (OX) and three not (Control), and the oxygenation lasted 62 days.Wine that was oxygenated had a slightly higher volatile acidity, lower alcohol content (13.00%), and lower anthocyanins and polyphenols content. In term of volatile organic compounds (VOCs), the Control wine had a higher content of alcohols, whereas the OX sample had a higher content of lactones, furans and esters. Sensory evaluation confirmed the VOCs analysis; the two wines had a statistically different profile depending on the oxidation treatment. In general, OX wine was more appreciated in terms of visual attractiveness, taste and olfactory pleasantness.In conclusion, the technique described in the present study could be a valid alternative to traditional aging of fortified sweet wines, reducing time and costs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Maintaining seafood freshness is vital in the fisheries supply chain. The Quality Index Method (QIM), assessing sensory quality with higher scores indicating poorer quality, is widely used for raw seafood. Processed seafood variations, like gutted, filleted, frozen, cooked, or packed suggest modifications to QIM schemes over time. This review highlights current QIM schemes, emphasizing their consistent use across species, especially if researchers use the same process for evaluating and validating the QIM for each species under study. Standardizing this methodology globally is recommended for official inspection and quality control, ensuring its widespread applicability. [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 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.)

Introduction: Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear. Methods: This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties. Results: The locus effect results showed, volume and physical properties of SB were Glu-D1>Glu-B1>Glu-A1, while sensory scores Glu-B1>Glu-D1>Glu-A1. According to individual subunit effects, subunit 1 at Glu-A1 locus, 7+8 and 7+9 subunits at Glu-B1 locus, and 2+10 and 5+12 subunits at Glu-D1 locus were significantly superior to other subunits in physical indices like volume, chewiness, glueyness, and sensory scores, and were less affected by moisture. The effect of subunits combination is mainly affected by subunits, and the combination of superior subunits tends to make SB quality better. The subunit combinations (1, 7+8, 5+12), (N, 7+9, 2+10) and (1, 7+9, 5+12) had better physical properties indexes, sensory scores, dense, uniform and delicate micro-pore structure, and smaller thickness wall. Discussion: The results showed that protein content, wet gluten content and stability time were the main factors affecting the volume and physical properties of SB. The protein content, wet gluten content and stability time of flour in 7+8, 7+9, 2+10 and 5+12 subunits were higher. Therefore, the quality of SB containing these subunits was found better. [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.)

ABSTRACT Despite the therapeutic benefits of sensory approaches being well documented, little research has focused on improving their implementation in acute mental health units. The use of implementation frameworks to improve the use of evidence‐based practices has shown promising results in healthcare; however, there is little evidence for their use in acute mental health units. A pre–post comparison design was used to determine the effect of an 11‐month co‐designed theory‐informed multifaceted implementation strategy on the use of sensory approaches and the use of seclusion/restraint in one acute mental health ward. This study was guided by Integrated Knowledge Translation (IKT) and informed by the Behaviour Change Wheel (BCW) approach. Implementation strategies were co‐designed and included provision of sensory materials/resources; education/training; prompts/reminders; modelling; audit and feedback; workplace coalition; and facilitation. Data were collected through pre‐ and post‐project questionnaires (pre‐ n = 37, post‐ n = 40) and routine clinical data. Data were analysed using SPSS and thematic analysis. Data for matched pairs (n = 19) revealed significant improvements between pre‐ and post‐perceived levels of knowledge and confidence in using sensory approaches. Significant increases were found in the use of sensory kits, weighted modalities and sensory assessment/plans. Post participants' recommendations to sustain the use of sensory approaches in their unit included ongoing training; funding; maintenance and supply of sensory equipment; increased staffing; and support from colleagues. This is the first study to use the IKT and BCW to design, facilitate and evaluate a co‐designed, theory‐informed implementation strategy to improve the use of sensory approaches in an acute mental health unit. [ABSTRACT FROM AUTHOR]

To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dynamic changes of microbial communities and volatile flavor compounds (VFCs) during the different fermentation stages were investigated. After the optimization of the fermentation parameters, a novel product, i.e., the coffee flower rice wine (CFRW), was obtained with a bright yellow transparent, fragrant, and harmonious aroma and mellow and refreshing taste by sensory evaluation, when 4.62% of the coffee flowers and 1.93% koji were added and fermented at 24.10°C for 3.88 days. The results showed that Lactococcus was the dominant bacteria, accounting for 87.0-95.7%, while Rhizopus and Cladosporium were the main fungi, accounting for 68.2% and 11.3% on average, respectively, in the fermentation process of the CFRW. Meanwhile, twenty-three VFCs were detected in the CFRW, which included three alcohols, six terpenes, ten esters, three aromatics, and one furan. The correlation analysis revealed that there were 16 significant positive correlations and 23 significant negative correlations between the bacterium and VFCs (|ρ| > 0.6, p < 0.05), while there were 12 significant positive correlations and one significant negative correlation between the fungi and VFCs (|ρ| > 0.6, p < 0.05). Furthermore, five VFCs, including linalool, geraniol, ethyl acetate, 1-hexanol, and 3-methyl-1-butanol, contributed vital flavors to the CFRW, and they were all significantly negatively correlated with the changes of Massilia and Acinetobacter (|ρ| > 0.6, p < 0.05). Moreover a significant positive correlation was found between the relative abundance of Lactococcus and the contents of 3-methyl-1-butanol and ethyl acetate (|ρ| > 0.6, p < 0.05). Therefore, this study provides a valuable theoretical basis for further improving the quality and production technology of CFRW. [ABSTRACT FROM AUTHOR]

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines. [ABSTRACT FROM AUTHOR]

Context: The fate of kids born in dairy goat production systems is a growing concern. Aims: This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods: We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results: There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions: Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications: This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers. We compared Saanen and Saanen × Boer kid meats and found that the Saanen × Boer crossbreed contributes to increased carcass yield and greater acceptance of the meat by consumers. When comparing different slaughter ages (30 and 60 days), we observed that the carcass fat content increased and lipid oxidation in the meat decreased when the kids were slaughtered at 60 days of age. [ABSTRACT FROM AUTHOR]

The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P21), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P21) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P22) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemical properties by projecting test samples onto calibration models established by known samples. Therefore, a combination of sensory and instrumental measures can reliably reflect the texture properties of braised pork. Practical Application: The combination of sensory and instrumental methods is an effective strategy to accurately and objectively evaluate the texture properties of braised pork, which overcomes the limitations caused by the complexity of the composition and texture traits of braised pork. The accurate evaluation and standardization of texture properties is an important premise for the repeatable and stable cooking of traditional braised pork. Furthermore, this research method and findings can also be applied to guide the procedural optimization of smart appliances (e.g., induction cookers) for cooking braised pork. [ABSTRACT FROM AUTHOR]

Summary: In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes based on the nutmeg amounts added in bread production. Also, 'L*' results of the breads changed between 70.85 (1.0%) and 76.09 (0.5%). In addition, 'a*' and 'b*' results of breads with nutmeg powder were assigned to be between 0.47 (0.5%) and 1.93 (2.0%) to 18.44 (2.0%) and 20.42 (0.5%) and 1.93 (0.5%), respectively. Total phenol and flavonoid amounts of breads were established between 24.64 (0.5%) and 47.58 mg GAE per 100 g (2.0%) to 10.71 (control) and 177.38 mg per 100 g (2.0%), respectively. An increase in the redness value was monitored in nutmeg bread added at the rate of 1% and 2%. The amounts of phenolic constituents in the breads fluctuated depending on the added nutmeg concentrations. Gallic acid and 3,4‐dihydroxybenzoic acid values of the breads were stated to be between 2.66 (2.0%) and 6.66 mg per 100 g (1.0%) to 1.48 (2.0%) and 2.71 mg per 100 g (control), respectively. Phosphorus and potassium quantities of the breads were found between 743.60 (control) and 810.50 mg kg−1 (0.5%) to 2077.37 (1.5%) and 2345.42 mg kg−1 (0.5%), respectively. The dominant fatty acids in bread oils were myristic, palmitic, oleic and linoleic acids. It can be seen that the addition of nutmeg in high concentration decreased the consumer's taste. In addition, the added nutmeg increased the colour value of the bread and corrected the textural structure. [ABSTRACT FROM AUTHOR]

Summary: The impact of the addition of seaweed to yoghurt was evaluated on its physicochemical, functional and sensory properties. Two different species of brown macroalgae, Saccharina latissima (blanched or not) and Alaria esculenta, were added in four different concentrations (0.25%, 0.50%, 0.75% and 1%) and in two different forms (flakes and powder). The titratable acidity of all yoghurt samples formulated with blanched Saccharina was similar to the control. However, formulations with blanched Saccharina exhibited higher syneresis than the control. Most yoghurt samples containing Alaria at higher concentrations exhibited a lower firmness than the control. Seaweed addition had a significant impact on the colour of yoghurt samples. Quantitative descriptive analysis and hedonic evaluation performed by a trained panel showed that changes in physicochemical properties influenced the organoleptic characteristics of yoghurt samples. Yoghurt samples formulated with 0.25% S. latissima and 0.50% A. esculenta in flakes were selected as the most promising formulations. [ABSTRACT FROM AUTHOR]

Summary: Fermented foods, such as kombucha, have gained popularity due to their rich content of beneficial bioactive compounds. Papaya leaves, known for their abundance of bioactive substances such as alkaloids, flavonoids, and phenolic compounds, have garnered attention for their potential to improve immune function by neutralising free radicals. This study investigates the suitability of papaya leaves and petioles as substrates for kombucha fermentation. Our findings indicate that papaya leaves and petioles were suitable substrates for kombucha fermentation, indicated by the SCOBY mass accumulation during fermentation. The gradual decrease in brix and pH values over a 14 days fermentation period corresponds to sugar metabolism and the accumulation of acetic acid. Additionally, fermentation increases total polyphenol (PPK: 250.07 ± 3.00 mg/L, PLK: 330.87 ± 15.56 mg/L) and total flavonoid content (PPK: 26.67 ± 6.31 mg/L, PLK: 34.44 ± 5.55 mg/L). Moreover, papaya‐derived kombucha demonstrates enhanced antibacterial properties and inhibits ⍺‐amylase linked to diabetes. Sensory evaluations confirm that papaya kombucha achieves a well‐balanced and appealing sensory profile, catering to diverse palates. In summary, papaya leaves and petiole exhibit promise as substrates for kombucha production, offering elevated nutritional value and potential health advantages. [ABSTRACT FROM AUTHOR]

Summary: This study explored the fermentation of defatted wheat germ (DWG) using Lactobacillus plantarum, leading to the release of bioactive peptides with improved technological and health properties. Proteomic analysis of fermented defatted wheat germ (FDWG) and DWG revealed a higher abundance of functional peptides in FDWG, with 27 peaks ranging from 503–1391 m/z compared to 22 peaks ranging from 537–1362 m/z for DWG. The peptides identified in FDWG were enriched in hydrophobic amino acids, known for their antioxidant and radical scavenging capabilities. Furthermore, FDWG‐based bread demonstrated the lowest gliadin content, making it a promising option for coeliac patients. The bread also exhibited a soft texture and higher consumer acceptance, positioning it as a viable alternative in reduced‐gluten bakery products. Overall, fermented wheat germ presents an exciting avenue for obtaining bioactive peptides with diverse potential applications in functional foods and nutraceuticals. [ABSTRACT FROM AUTHOR]

Summary: The unpolished red rice (URR) previously has been heat‐moisture treated to significantly improve resistant starch content. Continuously, this study aimed to investigate cooking quality, textural characteristics, and sensory evaluation of the URR, and heat‐moisture‐treated URR (HMT‐URR), cooked with water or 0.5 m acetic acid solution (AAS) at 80 or 100 °C for different cooking time ranging from 30 to 70 min. The degree of gelatinisation (DG), water absorption index (WAI) and cooking loss (CL) of the cooked URR and HMT‐URR significantly increased with the increased cooking temperature or time. The results of DG also showed that whole URR and HMT‐URR were well cooked with water at 80 °C for 70 min or with the AAS at 80 °C for 60 min or at 100 °C for 40 min for both. Although the cooked HMT‐URR was much harder than the cooked URR, the hardness of the HMT‐URR was significantly reduced when cooking with the AAS. The morphological structure also indicated that the URR and HMT‐URR cooked with the AAS were more well gelatinised. As a result, the HMT‐URR cooked with 0.5 m acetic acid solution had high scores in terms of all organoleptic attributes even though their odour and flavour were less preferable. [ABSTRACT FROM AUTHOR]

Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along with the production process specify the nutritional value and sensory properties of the final product. Therefore, the first objective of the present study was to process a dried "chicken meat powder (CMP)" that could be used in food formulations. The second objective was to determine the impact of CMP addition on the nutritional and sensorial properties of Uşak tarhana recipe with geographical indication. In order to fulfill these challenges dried chicken meat powder (CMP) at levels of 20, 25, 30, and 35% were included in tarhana recipes for the very first time. Within the scope of the study, organoleptic properties of tarhana soups (control and CMP added) were determined, and the formulation with 30% CMP (TCMP30) achieved the highest sensory evaluation scores. This sample was analyzed further, and its physicochemical properties were compared to a control sample strictly following the traditional Uşak tarhana recipe. In the tarhana samples, the moisture, protein, and total fat content increased with higher CMP additions, while the ash, crude cellulose, carbohydrates, energy, salt, and dietary fiber decreased significantly (p < 0.05). The calcium and sodium contents decreased, however, potassium, phosphorus, and zinc contents increased. The fatty acid composition analysis revealed that Uşak tarhana contained more saturated fatty acids than either CMP or TCMP30; adding 30% CMP reduced the total saturated fatty acids while increasing the monounsaturated fatty acids. The main fatty acids in traditional samples were linoleic, palmitic, and oleic acids, comprising 83.82% of the total fat. In TCMP30, the order changed to oleic > linoleic > palmitic with 83.89% of total fat. Over time, the total phenolic content and antioxidant capacity decreased in the control sample but increased in TCMP30. These results suggest that a formulation including 30% CMP effectively enhances the sensory, functional, and nutritional aspects in tarhana. [ABSTRACT FROM AUTHOR]

In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined as 3.38, 0.09% and 6.02 g/100 mL, respectively. The oil results of pepper samples were found between 2.0% (microwave and air) and 2.60% (oven). Total carotenoid and total phenolic amounts of fresh (control) and processed peppers (air, conventional, microwave and fermentation) were characterized to be between 3.38 (fermented) and 65.68 µg/g (air) to 45.81 (fermented) and 350.69 mg GAE/100 g (microwave), respectively. Total flavonoid quantities of fresh and processed pepper samples were defined to be between 14.17 (fresh) and 482.74 mg/100 g (microwave). 3,4-dihydroxybenzoic acid and catechin amounts in fresh and processed jalapeño peppers were defined to be between 0.43 (fermented) and 11.0 mg/100 g (microwave) to 1.36 (fermented) and 44.87 mg/100 g (microwave), respectively. The predominant fatty acids of pepper oils were palmitic, oleic and linoleic acid. The oleic acid amounts of fresh and processed jalapeño pepper oils were specified to be between 9.52% (air drying) and 29.77% (fermented), while the linoleic acid values of pepper oils vary between 10.84% (fermented) and 68.38% (air drying). The major elements of fresh and processed peppers were K, P, S, Ca, Mg, Fe and Zn in decreasing order. Protein amounts in fresh and processed jalapeño peppers were characterized to be between 8.59 (fermented) and 12.22% (oven). As a result of panelist evaluations, the most appreciated features (4.83 score) were the flavor, color and texture feature. [ABSTRACT FROM AUTHOR]

Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products. [ABSTRACT FROM AUTHOR]

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TPC), of UHP coffee were similar to those of conventional CB coffee regardless of the degree of roasting. However, the majority of physicochemical characteristics, non-volatile components, including the antioxidant capacity (measured based on DPPH and ABTS) and melanoidin, caffeine, trigonelline, and CGA contents increased significantly with an increase in roasting degree. The sensory evaluation revealed that as the roasting degree rose, the nutty flavor, astringency, bitterness, body, and aftertaste intensities increased, while floral, fruity, and sourness attributes decreased. The HS-SPME-GC/MS analysis showed that most volatile components increased from light to dark roasting. Moreover, 15 representative differential compounds, including hazelnut pyrazine, linalool, butane-2,3-dione, and 3-methylbutanal, were identified by calculating the odor-active values (OAVs), indicating that these contributed significantly to the odor. The PCA showed that the distance between the three roasting degree samples in UHP coffee was smaller than that in CB coffee. Overall, the effect of roasting degrees on UHP coffee was less than that on CB coffee, which was consistent with the results of physicochemical characteristics, volatile components, and sensory evaluation. [ABSTRACT FROM AUTHOR]

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles. [ABSTRACT FROM AUTHOR]

Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermented products were evaluated for pH, moisture content, water activity, and viscosity, and their descriptive sensory properties were noted. The isolate that resulted in sensory properties most similar to traditional nono was then used as the primary strain for subsequent starter culture blends made with the NRRL cultures. These blends were used for the fermentation of nono and compared with commercial nono samples. Isolates obtained from nono were as follows: Lactobacillus fermentum, Lactobacillus paracasei, and, surprisingly, Lactobacillus rhamnosus, which has not been previously reported as a part of the nono microflora. There was no significant difference in the physical parameters of nono made from the individual indigenous isolates and a similar pattern was observed for the organisms from NRRL, except that their total titratable acidity and viscosities were significantly (p < 0.05) higher than those of the indigenous organisms. Compounded starter made with L. rhamnosus and NRRL cultures was then used to make nono that showed significantly (p < 0.05) different pH and viscosity values than commercially purchased nono, while sensory evaluation showed that nono made from the new starter culture had a high overall consumer acceptance score. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers. [ABSTRACT FROM AUTHOR]

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor. [ABSTRACT FROM AUTHOR]

There are challenges in the utilization of soybean‐based foods due to undesirable associated flavors. This study aimed to prepare soybean based yoghurt with different amounts of lemon grass extract in the ratios of 0, 25, 50, 75, and 100 µL/L of soy yoghurt as shown by Figure 1. The Table 1 and 2 summarized results of different treatments of Soybeans based yoghurt analyzed for protein by Kjedhal method, fats by Soxhlet method, total ash by muffle furnace method. Soluble crude fiber was determined by dry oven method, pH, titratable acidity, syneresis and viscosity, by AOAC method, total phenolic compounds by spectrophotometric method. Sensory analysis was done by effective tests with 10 panelists using five hedonic scale tools. From the study, the results indicate that moisture content range from (89.3 to 89.6%); protein content (5.5−6.8%); fat (2.7−3.6%); total ash (0.43−0.53%); crude fiber (0.06−0.33%) and carbohydrate (0.59−0.93%). The level of pH range from 4.30 to 5.59; viscosity (2.85−3.17 pa.s); titratable acidity, (0.01−0.07 g\L) and synersis (6.44−7.56) and total phenolic compound (8.59−18.40 mg/g). Most of the parameters did not show any significant variations while the pH and total phenolic compounds varied significantly between the treatments. In addition, Figure 2 detailed sensory evaluation results of treatments and that the treatment with highest level of lemon grass extract was the most liked. In conclusion, incorporation of lemon grass extract can help improved the level of phenolic compounds and sensory properties of yoghurt. [ABSTRACT FROM AUTHOR]

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine 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.)

Introduction: Carotenoids are important precursors of various aroma components in tobacco and play an important role in the sensory quality of tobacco. Phaffia rhodozyma is a species of Xanthophyllomyces capable of synthesizing a highly valuable carotenoid-astaxanthin, but has not yet been used in improving tobacco quality. Methods: The dynamic changes of microbial community and metabolites during tobacco fermentation were analyzed in combination with microbiome and metabolome, and the quality of tobacco after fermentation was evaluated by sensory scores. Results: P. rhodozyma could grow and produce carotenoids in tobacco extract, with a maximum biomass of 6.50 g/L and a maximum carotenoid production of 36.13 mg/L at 100 g/L tobacco extract. Meanwhile, the correlation analysis combined with microbiome and metabolomics showed that P. rhodozyma was significantly positively correlated with 11 metabolites such as 6-hydroxyluteolin and quercetin. Furthermore, the contents of alcohols, ketones and esters, which were important aromatic components in fermented tobacco, reached 77.57 μg/g, 58.28 μg/g and 73.51 μg/g, increasing 37.39%, 265.39% and 266.27% compared to the control group, respectively. Therefore, the aroma and flavor, and taste scores of fermented tobacco increased by 0.5 and 1.0 points respectively. Discussion: This study confirmed that P. rhodozyma fermentation could effectively improve the sensory evaluation of tobacco, and provided a novel microbial fermentation method to improve tobacco quality. [ABSTRACT FROM AUTHOR]

Summary Superfine and regular grinding methods were used to mill mulberry leaves (ML), and the chemical composition and physical characteristics of the powders were investigated. Compared to regular grinding, superfine grinding reduced particle size from 121.44 μm to 18.69 μm. Compared to coarse mulberry leaf (CML), the fine mulberry leaf (FML) powder had a greater water solubility index, soluble dietary fibre content and 1‐deoxynojirimycin (DNJ) content. Both types of ML powders were substituted for flour at various percentages (3%, 6%, 9% and 12%), and their effects on the biscuits' textural qualities and sensory assessment were examined. The adhesiveness, cohesiveness and springiness of biscuit doughs were all reduced by ML powder addition, while their hardness was raised. The inclusion of ML powders increased the hardness of the biscuits significantly, whereas only the addition of FML powders decreased their fracturability. Additionally, the DNJ contents in FML biscuits were significantly higher than that in CML biscuits. The sensory assessment revealed that biscuits containing 9% FML powder received the best rating. [ABSTRACT FROM AUTHOR]

The purpose of the present research was to prepare a novel biodegradable coating of whey protein (whey) and essential oil of Trachyspermum copticum L. (forms of free (EO) and Pickering emulsion (NEO)) to improve the shelf life of beef. In this study, various microbiological, chemical, and sensory analyses were performed. The results showed that after 18 days, the highest and lowest microbiological counts were related to control samples and whey‐NEO treatments, respectively. The total viable count (TVC) was 8.2 and 6.8 log CFU/g, the total psychrotrophic count (TPC) was 8.5 and 6.7 log CFU/g, and the lactic acid bacteria (LAB) count was 7.7 and 6.5 log CFU/g for control and whey‐NEO treatments, respectively. Chemical analysis of whey‐NEO treatment and control sample were 6.3 and 7.5 for pH, 9.8 and 13.9 meq/kg for PV (peroxide value), 5.45 and 8.85 mg/kg for TBARS (thiobarbituric acid reactive substances), and 25.1 and 39.4 mgN/100 g for TVB‐N (total volatile basic nitrogen), respectively. The best result was associated with the whey‐NEO treatment; consequently, coatings with whey and EO Pickering emulsion should be considered as a potential active coating in the meat industry. [ABSTRACT FROM AUTHOR]

This study examined chemical and textural attributes as well as sensory acceptability of chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to create eight formulations of chicken-oyster mushroom (COM) and chicken-big cup mushroom (CBM), respectively. The samples were analyzed for proximate and mineral composition, crust and crumb color, pH, and texture. The optimized meatloaf samples were subjected to sensory evaluation. The optimized chicken-mushroom ratios were determined to be 83.82% chicken meat and 16.18% oyster mushroom, and 84.78% chicken meat and 15.22% big cup mushroom. Chicken-oyster meatloaf was rated as more acceptable than chicken-big cup meatloaf and control samples in all aspects by sensory panelists. There was no significant difference (p > 0.05) between the sensory attributes, except for aroma (p < 0.05). The study concluded that inclusion of oyster or big cup mushroom in chicken meatloaf had significant influence (p < 0.05) on nutritional, color, pH, and texture characteristics of chicken meatloaf. [ABSTRACT FROM AUTHOR]

Practical Application Fermentation is critical for producing high‐quality cocoa, yet its kinetics and resulting chemical and sensory outcomes are poorly understood and thus difficult to manage. Cocoa sweatings (CS), the liquid runoff produced early during fermentation and typically drained off, may beneficially affect fermentation outcome when added back into the fermenting mass. Here, we report how back‐addition of CS affects composition and sensory perception of roasted cocoa liquor after 5, 6, and 7 days of fermentation. Cocoa liquor (= 100% chocolate) made from beans fermented for 5 days with the addition of CS were similar in sensory perception to those fermented for 7 days without added CS. Twenty‐one flavor compounds showed similar patterns to the sensory results: In the beans fermented with CS, these compounds remained at similar levels after 5, 6, and 7 days of fermentation, while the same compounds significantly changed in the samples fermented conventionally, without CS addition. These results suggest a link between changes in flavor composition and sensory differences in roasted cocoa. Future work is needed to reveal the mechanism of flavor stabilization throughout fermentation resulting from the back‐addition of CS.Roasted cocoa liquor fermented with cocoa sweating (CS) is sensorily similar when fermented for 5 or 7 days and produces cocoa that is sensorily similar to traditionally fermented cocoa in shorter time (5 days vs. 7 days). The addition of CS seems to stabilize 21 flavor compounds throughout fermentation mimicking changes in sensory perception. The back‐addition of CS could help standardize cocoa fermentation as indicated by more consistent temperature evolution. [ABSTRACT FROM AUTHOR]

Summary This study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins. [ABSTRACT FROM AUTHOR]

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Not-from-concentrate (NFC) juice effectively retains the original characteristics of the fruit. Despite the various health benefits of Goji berries, reports on the processing technology and quality changes of NFC goji juice are lacking. We optimised the processing technology of NFC goji juice. Employing fuzzy mathematics evaluation combined with response surface methodology based on single-factor experiments, the physicochemical, nutritional, and microbiological indicators of the juice were determined. Gas chromatography-ion mobility spectroscopy was used to analyse changes in volatile compounds before and after processing. The optimal processing parameters were: times for homogenisation, ultrasonication, and sterilisation of 2 min, 3 min, and 85 s, respectively, and sterilisation temperature of 102 °C. The resulting product had a sensory evaluation score of 85.5 and a rich, pleasant taste. The ratio of total soluble solids to titratable acidity and turbidity were 12.8 and 1420 NTU, respectively. Post-processing, the contents of β-carotene, polysaccharides, and betaine increased by 57.3%, 26.7%, and 31.5%, respectively. Microbiological indicators met Chinese national limits for food pollutants and microorganisms. The total relative content of volatile substances in NFC goji juice decreased by 19.86% after processing. This study provides a theoretical reference for the intensive processing and development of high-value goji berries. [ABSTRACT FROM AUTHOR]

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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food 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.)

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.)

This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes population. The different PL parameters generated a fluence ranging from 2.64 to 6.57 J/cm2 and irradiance ranging from 1046.9 to 1738.8 W/cm2. The PL slightly increased the temperature and pH of the samples, and this elevation was well correlated to the higher number of pulses and higher fluence. The color parameter a* was reduced while b* values increased after PL application, with these effects being more significant in treatments with a higher number of pulses and higher fluence. The highest values of TBARS were found in treatments with higher fluence (5.28 and 6.57 J/cm2), which were characterized by the attribute "oxidized color" in sensory evaluation. The different PL conditions reduced the count of L. monocytogenes by up to 1.44 Log CFU/cm2. The treatment with a pulse width of 1260 µs, two pulses, fluence of 4.38 J/cm2, and irradiance of 1738.3 W/cm2 achieved the same efficacy in pathogen reduction as the treatments with higher fluence. Moreover, these PL conditions had a minimal impact on the color and oxidative stability of mortadella, demonstrating an effective balance between microbiological safety and quality preservation. [ABSTRACT FROM AUTHOR]

Seafood is highly perishable after being caught, making effective preservation technology essential. A few studies have explored the mechanisms of near-freezing storage combined with high-voltage electric fields for seafood preservation. This study uses near-freezing storage at −1 °C in conjunction with three high-voltage electric fields (5 kV/m, 8 kV/m, and 16 kV/m) to store large yellow croakers for 21 days and assesses their quality through sensory evaluation, pH values, malondialdehyde, total volatile basic nitrogen, and total viable counts. The results indicate that high-voltage electric fields effectively inhibit endogenous enzyme activity and microbial growth while reducing lipid oxidation in large yellow croakers. The preservation effect is optimal at an electric field strength of 16 kV/m, extending their shelf life by 9 days. These findings offer valuable theoretical and data-driven insights for applying near-freezing storage and electric field preservation technology in cross-regional fish transportation. [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 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.)