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Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste,a Chinese traditional fermented condiment

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Food Bioscience 2022年第2期46卷 430-438页

作者： Qian Hua Yingying Sun Yanshun Xu Pei Gao wenshui xia State Key Laboratory of Food Science and Technology 1800 Lihu AveWuxiJiangsu214122China School of Food Science and Technology Jiangnan University1800 Lihu AveWuxiJiangsu214122China

This study evaluated the effects of commercial starter cultures on the microbial counts,protein degradation,biogenic amines and volatile compounds in fermented fish-chili *** inoculated groups with different starter cultures and one group without inoculation were *** results revealed that the application of mixed starter cultures promoted the growth of lactic acid bacteria and yeast,while effectively inhibited the Enterbacteriaceae counts compared with the spontaneously fermented *** inoculation with mixed starter cultures resulted in higher levels of umami-tasting free amino acids(FAAs)in all inoculated *** content of sweet-tasting FAAs was found in group HS(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus+Pediococcus pentosaceus+Pediococcus acidilactici),and much lower bitter-tasting components were presented in group HW(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus),HS and HV(Pichia anomala+Lactobacillus plantarum).In addition,total levels of biogenic amines detected in all inoculated samples were significantly lower compared with control,especially the content of tyramine(P<0.05).For the volatile compounds,more esters as well as less undesirable odor substances such as aldehydes,were exhibited in four inoculated groups.

关键词： Fish-chili paste Commercial starter cultures Biogenic amines Volatile compounds

Profound changes of mitochondria during postmortem condition used as freshness indicator in grass carp(Ctenopharyngodon idella)muscle

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Food Bioscience 2022年第4期48卷 181-190页

作者： Huaimao Tie Junli Dong Qixing Jiang Dawei Yu Fang Yang Yanshun Xu wenshui xia State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxiJiangsu214122China

Flesh quality changes during postmortem condition are involved with apoptosis ***,flesh quality evaluation based on the alteration of apoptosis process is quite ***,the regulation place of apoptosis,undergo profound changes in fish muscle during ***,this study aimed to investigate whether mitochondrial related parameters during apoptosis process constitutes a putative early fish freshness *** profound impairments during postmortem at 4◦C for 5 days demonstrated that the structural changes[double layer membranes and cristae,volume,swelling,membrane potential(ΔΨm),MPTP opening and membrane fluidity]and dysfunctional changes[energy deficiency and disharmony of Ca2+homeostasis]were occurred during postmortem alteration for energy deficiency and the oxidation by ROS *** also investigated energy metabolism related products,TVB-N,lipid and protein *** with the insignificantly increased traditional freshness indicators(except K value)at the initial stage(day 1),the most sensitive parameters based on mitochondrial impairment were[mitochondrial swelling,depolarization ofΔΨm,and membrane fluidity].Therefore,these above parameters might be considered as suitable and early indicators for freshness evaluation.

关键词： Grass carp(Ctenopharyngodon idella) Mitochondria Flesh quality Freshness Apoptosis

Effects of fatty acid chain length and degree of unsaturation on the surface activities of monoacyl trehaloses

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Frontiers of Chemical Science and Engineering 2009年第4期3卷 407-412页

作者： Yue-E SUN wenshui xia Xueyan TANG Zhiyong HE Jie CHEN State Key Laboratory of Food Science and Technology Jiangnan University1800 Lihu RoadWuxi 214122China

The surface properties of monoacyl trehaloses with different acyl chains were investigated at 30℃,40℃,50℃,and 60℃.Monoacyl trehaloses were enzymatically synthesized and purified with silica gel column chromatography and semi-preparative high-performance liquid chromatography(HPLC),and the purity of products was identified by mass spectrometry(MS)and nuclear magnetic resonance(NMR).The surface tension of monoacyl trehalose in pure water was measured using Doüy ring method at different *** critical micelle concentrations(CMC),surface tension at the CMC,γCMC,and residual area per molecule,a,were estimated from the *** CMC value of unsaturated monoacyl trehalose was affected by both the degree of unsaturation and the acyl chain length,and the effect of chain length on the CMC value was much stronger than that of the unsaturation ***,there was no significant dependency of theγCMC value and a values on the chain length or the unsaturated degree.

关键词： monoacyl trehalose surface properties degree of unsaturation critical micelle concentration

Non-enzymatic browning path analysis of ready-to-eat crayfish(Promcambarus clarkii)tails during thermal treatment and storage

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Food Bioscience 2023年第1期51卷 1100-1108页

作者： Qixing Jiang Huimin Shen Pei Gao Peipei Yu Fang Yang Yanshun Xu Dawei Yu wenshui xia Lishi Wang State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan UniversityWuxiJiangsu214122China Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province Jiangnan UniversityWuxiJiangsu214122China

This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path *** reactions,lipid oxidation,and phenol oxidation were evaluated in combination with free radical content and FTIR analysis,and direct path coefficients as well as determination coefficients were obtained based on these parameters,such as the absorbance at 294 nm(A294),5-hydroxymethylfurfural(5-HMF),thiobarbituric acid-reactive substances(TBARS),and total phenols(TP).The result showed that the browning of seasoned RTE crayfish tails was ascribe to the synergistic effect of Maillard reaction and lipid oxidation by the order of determination *** the crayfish hepatopancreas were removed,the content of A294,5-HMF,TBARS,and TP declined more than 30%,specifically affecting the direct pathway from lipid oxidation to Maillard reaction and alleviating the ***,no significant change of color was observed in the group without thirteen-spices,while TBARS and free radical content increased by at least 16.7%.The removal of hepatopancreas and the control of Maillard reaction were deemed to be a good measure for inhibiting the non-enzymatic browning of RTE crayfish tails.

关键词： RTE crayfish Tails Non-enzymatic browning Path analysis Maillard reaction Lipid oxidation

Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone

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Food Bioscience 2022年第6期50卷 1531-1539页

作者： Pei Gao Zhiqing Zhang Yi Ge Shining Cao xiaojing Zhang Qixing Jiang Yanshun Xu wenshui xia Shaoquan Liu State Key Laboratory of Food Science and Technology School of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityLihu 1800WuxiJiangsu214122China Department of Food Science and Technology National University of SingaporeScience Drive 2Singapore117546Singapore National University of Singapore (Suzhou) Research Institute No.377 Linquan StreetSuzhou Industrial ParkSuzhouJiangsu215123China

The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate (FBH) without salt addition. Individual inoculation (Lactiplantibacillus pentosus 1, LP and Saccharomyces cerevisiae 31, SC), and co-inoculation of both strains (FS) were employed, including an uninoculated control. Both strains exhibited good growth in FBH without salt addition. Compared with individual inoculation and uninoculated control, co-inoculation (FS) produced acid and amino nitrogen more quickly, as well as displaying higher sugar consumption. No significant difference was observed in trichloroacetic acid (TCA)-soluble peptides among all groups (P > 0.05). Moreover, significantly lower levels of six bitter amino acids were observed after co-fermentation (P < 0.05). In addition, more alcohols, esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation, in the absence of traditional fish sauce off-odor notes. The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.

关键词： Ietalurus punetaus Fish bone hydrolysate Fish sauce Co-inoculation Flavor

Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia

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Food and Nutrition Sciences 2019年第3期10卷 333-348页

作者： Wildan Suhartini Fang Yang wenshui xia State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China

Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.

关键词： Chili Sauce Shrimp Paste Volatile Compound Rheological Properties Sambal Terasi Free Amino Acid

无外界氧补偿条件下乳状液中多不饱和脂肪酸氧化模型

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化学反应工程与工艺 2006年第1期22卷 21-26页

作者：吕兵夏文水陈洁江南大学食品科学与安全教育部重点实验室食品学院江苏无锡214036

建立了在无外界氧补偿条件下乳状液中多不饱和脂肪酸(PUFA)氧化的数学模型。该模型综合考虑了乳化剂形成的液膜边界层阻力、PUFA自催化氧化反应以及油水相比表面积等因素的影响。实验验证了该模型能较好地拟合无外界氧补偿条件下乳状液... 详细信息

建立了在无外界氧补偿条件下乳状液中多不饱和脂肪酸(PUFA)氧化的数学模型。该模型综合考虑了乳化剂形成的液膜边界层阻力、PUFA自催化氧化反应以及油水相比表面积等因素的影响。实验验证了该模型能较好地拟合无外界氧补偿条件下乳状液中氧的扩散和亚油酸的氧化过程,并模拟计算了乳化剂膜传质系数和油水相比表面积等因素对扩散-氧化的影响程度。结果表明,乳化剂膜传质系数和油水相比表面积是影响乳状液中PUFA的氧化的主要因素。

关键词：无外界氧补偿乳状液多不饱和脂肪酸氧化数学模型

Mathematical Modeling of the Oxidation of Polyunsaturated Fatty Acids in Emulsions with Stirring and Limited Oxygen Compensation

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Chinese Journal of Chemical Engineering 2008年第2期16卷 218-222页

作者：吕兵陈洁夏文水 State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China School of Food Science and Technology Jiangnan University Wuxi 214122 China

The oxidation of polyunsaturated fatty acids （PUFA） in emulsion with stirring and limited oxygen compensation was studied. A mathematical model of diffusion-oxidation was developed considering the mass transfer resistance of a gas-liquid boundary, the resistance of the boundary layer from the emulsifier membrane, and the autocatalytic-type autoxidation reaction of PUFA. The dynamic mass transfer coefficient of the emulsifier membrane, k0, was introduced. The model was verified by comparing the predictions of the model with the experi- mental data. The results indicated that the model was in good agreement with the oxygen diffusion and linoleic acid oxidation in the emulsion, and showed good applicability in the prediction of the effect of the emulsifier type on the oxidation of PUFA in the emulsion. It indicated that the oxidation of PUFA in emulsions, with stirring and limited oxygen compensation from the atmosphere, was controlled mostly by mass transfer resistance from the emulsifier membrane.

关键词： polyunsaturated fatty acids oxidation emulsion mathematical model limited oxygen compensation

壳寡糖对酒精诱导的新生大鼠脑组织氧化应激损伤和凋亡因子的影响

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食品科学 2022年第7期43卷 105-111页

作者：王斌陈逸伦夏文水江南大学食品学院江苏无锡214122 江苏省食品安全与质量控制协同创新中心江苏无锡214122

目的:研究壳寡糖对酒精诱导的新生大鼠脑组织氧化应激损伤和细胞凋亡的抑制作用。方法:将56只SD新生大鼠随机分为正常组(NC)、药理组(COS)、模型组(Mod)、壳寡糖干预组(COS+Mod),通过对SD新生大鼠进行灌胃酒精干预造模。通过体质量变化... 详细信息

目的:研究壳寡糖对酒精诱导的新生大鼠脑组织氧化应激损伤和细胞凋亡的抑制作用。方法:将56只SD新生大鼠随机分为正常组(NC)、药理组(COS)、模型组(Mod)、壳寡糖干预组(COS+Mod),通过对SD新生大鼠进行灌胃酒精干预造模。通过体质量变化、病理学观察、氧化应激损伤和凋亡相关蛋白表达情况评估壳寡糖的保护作用。结果显示,壳寡糖干预后能缓解酒精诱导新生大鼠的体质量增长缓慢,缓解脑神经细胞坏死变形,提高脑组织中超氧化物歧化酶(superoxide dismutase,SOD)、谷胱甘肽(glutathione,GSH)水平和总抗氧化能力(total antioxidant capacity,T-AOC),明显降低脑组织的丙二醛(malondiadehyde,MDA)含量。壳寡糖干预能明显改善酒精造成的新生大鼠脑部氧化应激损伤,降低促凋亡蛋白Cleaved Caspase-3的表达。结论:壳寡糖对酒精诱导的新生大鼠脑损伤具有明显的保护作用,其机制可能与壳寡糖能够缓解酒精诱导的脑组织氧化应激损伤和抑制神经细胞凋亡有关。

关键词：壳寡糖酒精诱导脑损伤氧化应激凋亡