The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

SUMMARY Effects of frozen storage temperature on the quality and oxidative stability of lightly salted tuna were investigated. The bright and vivid colour became totally brown after 4 weeks at −20 °C and 8 weeks at −30 °C, where the a*/b* value decreased from 1.35 to 0.38 and 0.58, respectively. Discoloration and lipid oxidation occurred concurrently in lightly salted tuna flesh, and it was speculated that the oxidation of oxymyoglobin to metmyoglobin exacerbated lipid oxidation and vice versa. Storage at −40 °C or lower temperatures effectively suppressed the discoloration and maintained the high water‐holding capacity and unique textural properties of lightly salted flesh. It was attributed to the reduction in the conformational changes and particularly hydrophobic interactions among proteins, protecting the myoglobin from oxidative damages during frozen storage. Considering the quality maintenance and energy savings, storage at −40 °C was appropriate for lightly salted tuna flesh.

Conducting β-Ga2O3 single crystals doped with Er3+ were grown using the floating zone method. Electron paramagnetic resonance (EPR) showed that conduction electrons can coexist with the Er3+ dopant. Optical and EPR characterizations of samples nominally doped with 0.5% and 1.5% were performed at low temperature showing that erbium substitution into β-Ga2O3 can only be achieved effectively at the lower concentration because of the appearance of an erbium gallium garnet phase when the erbium concentration is increased. Despite the existence of two cationic sites in β-Ga2O3, EPR measurements demonstrate that Er incorporation occurs at a single crystallographic position. Optical spectroscopy of 0.5% doped samples of the 1.5μm transition allowed us to determine some crystal field levels of the I15∕24 and I13∕24 multiplets. A lifetime of about 12ms was found for the 1.5μm emission, indicating a high quantum yield for the I13∕24 multiplet.

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Background: Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining.Results: Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg −1 to 4.9160 g kg −1 in the brining group and from 3.8039 g kg −1 to 5.4061 g kg −1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. Conclusion:The appropriate Flavourzyme dose was 10 LAPU kg −1 in the injection group and 20 LAPU kg −1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme.

BACKGROUND Frozen tilapia fillet has become a leading aquatic product. High drip loss, dry and fibrous mouthfeel, and an unappealing appearance are its main problems. It was hypothesized that light salting could improve the quality, and that the preparation conditions would affect the storage stability of frozen tilapia fillets. RESULTS The quality changes of lightly salted tilapia fillets were evaluated during frozen storage, and the underlying mechanisms were studied from the physicochemicaland microstructural perspectives. Though the salt content was 1.5% in all samples,the amount of ice crystals in frozen tissues decreased with the descending water content and freezing point (P < 0.05). No intracellular voids were observed in the samples prepared under proper salting conditions, and the myofibers were plump and smooth after freezing‐thawing, which contributed to the high water‐holding capacity of lightly salted fillets. After 28 days,the water‐binding capacity of the salted groups was 14.69%−18.62% higher than that of their unsalted counterparts (P < 0.05). The reduced protein solubility in the salted fillets was likely to have occurred because the solubilized and unfolded proteins interacted more easily during frozen storage. The oxidation degree of myofibrillar proteins was also affected by salting condition, and the fillets with less oxidized sulfhydryl groups maintained high springiness after 28 days of frozen storage. CONCLUSION The salting condition of 9% NaCl solution for 1 h was recommended for the preparation of lightly salted fillets from freshwater fish, taking into account quality, processing efficiency, and storage stability. The enhanced water‐holding capacity and texture of lightly salted tilapia fillets were attributed to modified physicochemical and microstructural properties. These results could provide a scientific basis for the processing and storage of high‐quality, frozen, lightly salted fillets from freshwater fish. © 2022 Society of Chemical Industry.

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