Xiaopeng You

Yangtze University

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Weiqing Sun

Yangtze University

Guangquan Xiong

Hubei Academy of Agricultural Sciences

Yunhua Zhang

Nanjing University

Xian Wang

Affiliated Hospital of Jiangsu University

Liu Shi

Ministry of Agriculture and Rural Affairs

Lan Wang

California State University, East Bay

Kun Yang

Yangtze University

Jing Ma

Tsinghua University

Yiwen Wu

Hubei Academy of Agricultural Sciences

Wenjing Wu

Northwest A&F University

Cooperative Institutions

Ministry of Agriculture and Rural Affairs

Hubei Academy of Agricultural Sciences

Yangtze University

Huazhong Agricultural University

Zhejiang University

Jiangsu University

Chinese Academy of Agricultural Sciences

Institute of Food Science and Technology

Peking University

Northwest A&F University

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Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid

LWT (2021)

Manman Zhao Xiaopeng You Yiwen Wu Lan Wang Wenjin Wu

The work was to investigate the impacts of acute heat stress during transportation on the tissue structure, physicochemical and microbial qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. Different transportation groups were performed: transported samples under controlled temperature, T1; transported samples without temperature control, T2; and transported samples with the addition of 30 mg L-1 ascorbic acid, T3. Rainbow trout without transportation were set as the control. In comparison with non-heat stress treatment (control and T1 group), the acute heat stress (T2 and T3 group) significantly increased the relaxation time of free water (T22), total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA) content, total viable count (TVC) and K value of fillets during chilling storage. T3 group had tissue with relative integrity cell shapes and lower expressible moisture (0–3 d), TVB-N and MDA content and TVC (0–7 d) compared with acute heat stress group (T2 group). Therefore, acute heat stress during transportation accelerated the quality deterioration of fillets during the storage, and treatment of control water temperature or the addition of ascorbic acid partially relieved the damage caused by acute heat stress.

Malondialdehyde

10.1016/j.lwt.2021.112844

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Citations (13)

Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field

Journal of Food Science (2022)

Limei Wang Kun Yang Xian Wang Di Wu Xiaopeng You

This study evaluated the effects of radio frequency (RF)-replaced water bath (WB) or/and magnetic field (MF)-assisted WB heating on various quality parameters of grass carp myofibrillar protein (GCMP) gel and to understand the thermal gelling mechanism. Compared with the control, RF-replaced 40°C WB combining MF-assisted 80°C WB heating promoted GCMP structural changes, that was random coil content observably increased from 28.87% to 32.3% at the expense of α-helix reducing from 17.93% to 15.80%, even promoting the self-assembly of exposed residues. These structural changes were conducive to form relatively smooth and loose gel network structures, thus significantly increasing immobilized and bound water and improving water holding capacity. The electrostatic repulsion between exposed residues was conducive to the stability of protein molecules and gel structure. Overall, the RF-replaced 40°C WB combining MF-assisted 80°C WB heating was a desirable thermal alternative to conventional WB heating for improving gel quality.

Grass carp

Myofibril

Thermal Stability

Random coil

10.1111/1750-3841.16103

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Citations (6)

Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

Food Chemistry (2020)

Limin Wang Xian Wang Jing Ma Kun Yang Xiao‐Long Feng

Myofibril

Grass carp