SUPERCHILLING

作品数：8被引量：28H指数：3
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Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage
《Food Science and Human Wellness》2024年第6期3461-3471,共11页Chuang Pan Kaiying Yang Xianqing Yang Haiyun Wu Chunsheng Li Shuxian Hao Yongqiang Zhao Shengjun Chen Xiaoshan Long 
supported by the Guangdong Basic and Applied Basic Research Foundation(2020A1515110360);Hainan Provincial Joint Project of Sanya Yazhou Bay Science and Technology City(320LH037);Hainan Provincial Natural Sciences Foundation of China(322QN434);Guangzhou Basic and Applied Basic Research Foundation(202102021062);Research and Development Projects in Key Areas of Guangdong Province,China(2021B0202060002);Postgraduate Education Innovation Project of Guangdong Ocean University(202242).
Quality deterioration induced by microbial community in Litopenaeus vannamei during superchilling storage were demonstrated in this study.In this study,6 microorganisms were identified as the biomarkers by 16S rDNA se...
关键词：SUPERCHILLING PSYCHROPHILES Untargeted metabolomics Litopenaeus vannamei Quality 
Effect of gum tragacanth-sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker(Larimichthys crocea)during superchilling storage被引量：1
《Food Quality and Safety》2024年第3期577-588,共12页Zhilong Xu Juxin Pei Jun Mei Huijie Yu Siyuan Chu Jing Xie 
supported by the China Agriculture Research System of MOF and MARA(CARS-47);the Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation(Nos.20DZ2292200 and 19DZ1207503);China.All authors have read and agreed to the published version of the manuscript.
The effect of gum tragacanth(GT)and sodium alginate(SA)active coatings incorporated with epigallocatechin gallate(EGCG;0.16%,0.32%,and 0.64%,respectively)on the quality of large yellow croaker fillets was evaluated du...
关键词：Large yellow croaker epigallocatechin gallate active coatings SUPERCHILLING QUALITY 
Analysis of quality-related proteins in golden pompano(Trachinotus ovatus)fillets with modified atmosphere packaging under superchilling storage
《Food Science and Human Wellness》2024年第4期2253-2265,共13页Chuang Pan Xiaofan Zhang Shengjun Chen Yong Xue Yanyan Wu Yueqi Wang Di Wang 
supported by Central Public-Interest Scientific Institution Basal Research Fund,CAFS(2023TD74,2023TD78);the Earmarked Fund for CARS-47(CARS-47);Guangdong Provincial Science and Technology Plan Project(2023B0202010015);Central Public-Interest Scientific Institution Basal Research Fund,CAFS(Sanya Yazhou Bay Science and Technology City(SKJC-2020-02-013));Special Funds for Promoting Economic Development in Guangdong Province(For Modern Fishery)(YueNong 2019B14).
Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between pr...
关键词：Tandem mass tags(TMT)proteomics Trachinotus ovatus Modified atmosphere packaging Superchilling storage Low-field nuclear magnetic resonance Protein deterioration 
Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster(Crassostrea gigas)被引量：3
《Food Quality and Safety》2023年第2期217-225,共9页Shiliang Dong Yabin Niu Huamao Wei Yumeng Lin Xin Lu Tetsuro Yamashita Kefeng Yu Koichi Takaki Chunhong Yuan 
supported by the Japan Society for the Promotion of Science(19H05611).
The quality changes of shelled Pacific oysters(Crassostrea gigas)were examined in relation to the effects of superchilling storage at-1 C for 28 d by measuring changes in biochemical properties(microbial analysis,aden...
关键词：Shelled oyster SUPERCHILLING ATP-related compounds sensory evaluations shelf life 
Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling被引量：4
《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2022年第7期578-586,共9页Haoxin CUI Naymul KARIM Feng JIANG Haimei HU Wei CHEN 
This work was supported by the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study(No.SN-ZJU-SIAS-0013);the National Key Technology R&D Program of China(No.2016YFD0401201).
Superchilling is an emerging technology for meat preservation;however,the temperature changes during the process have been commonly ignored.Thus,the effects of temperature fluctuations on meat quality during superchil...
关键词：PORK SALMON SUPERCHILLING Temperature fluctuation Meat quality 
Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets被引量：3
《Marine Life Science & Technology》2022年第1期117-126,共10页Nana Zhao Xianqing Yang Yujin Li Haohao Wu Yiping Chen Ruichang Gao Feng Xiao Fan Bai Jinlin Wang Zunying Liu Xin Gao Yuanhui Zhao 
financial support from the Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,P.R.China(NYJG201901);Natural Science Foundation of Shandong Province(ZR2019MC014);China Agriculture Research System of MOF and MARA(CARS-46);Jiangsu Provincial Science and Technology Program(LYG-SZ201815).
Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freez...
关键词：STURGEON SUPERCHILLING Protein oxidation CATHEPSIN Microstructure 
A Critical Review on Superchilling Preservation Technology in Aquatic Product被引量：14
《Journal of Integrative Agriculture》2014年第12期2788-2806,共19页WU Chun-hua YUAN Chun-hong YE Xing-qian HU Ya-qin CHEN Shi-guo LIU Dong-hong 
financial support of this study from the National Key Technologies R&D Program of China during the 12th Five-Year Plan period (2012BAD38B09);the National Natural Science Foundation of China (NSFC31301417)
aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards...
关键词：aquatic product SUPERCHILLING FRESHNESS growth mechanism of ice crystals computational lfuid dynamics 
The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures被引量：4
《Food and Nutrition Sciences》2014年第15期1506-1520,共15页Copes Julio Pellicer Karina Bigeon Giselda Giannuzzi Leda 
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in s...
关键词：Mathematical Modeling PRESERVATIVES Vacuum-Packaging Fish SPOILAGE STORAGE Life Chill and SUPERCHILLING STORAGE 
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