Article
Acoustics
Chuhan Bian, Hao Cheng, Huijie Yu, Jun Mei, Jing Xie
Summary: Multifrequency ultrasound-assisted thawing (UAT) can enhance the thawing rate and maintain the stability of myofibrils, resulting in improved water-holding capacity and physicochemical quality of frozen large yellow croaker.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Acoustics
Xuan Ma, Jun Mei, Jing Xie
Summary: The study found that multi-frequency ultrasound-assisted freezing (UAF) significantly increased the freezing rate of large yellow croaker samples and better preserved their quality, with triple ultrasound-assisted freezing (TUF) showing the most favorable effects.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Yuanming Chu, Mingtang Tan, Chuhan Bian, Jing Xie
Summary: This study found that ultrasonic treatment improved the thawing efficiency of large yellow croaker while maintaining freshness and color. Sample 240UT showed minimal changes in protein structure and is recommended for quick thawing. Excessive ultrasonic power can damage protein microstructure and the fish's overall structure. Appropriate use of ultrasonic treatment has promising prospects for fish thawing.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Yao-Yao Wang, Jing-Kun Yan, Yanhua Ding, Haile Ma
Summary: The study investigated the impact of dual-frequency sequential ultrasonic thawing on the quality of quick-frozen small yellow croaker using a TMT-labeled quantitative proteomic method. The results identified differentially abundant proteins in the fish meat treated with DUT, with enrichment in enzyme pathways. Correlation analyses revealed potential protein markers related to quality traits in thawed small yellow croaker. These findings contribute to a better understanding of the quality stability of quick-frozen small yellow croaker treated with DUT.
Article
Nutrition & Dietetics
Xuan Ma, Jun Mei, Weiqiang Qiu, Jing Xie
Summary: The purpose of this study was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker. The findings showed that multi-frequency ultrasound-assisted immersion freezing greatly improved the freezing speed, reduced losses, increased water holding capacity, and improved the microstructure of the fish. Additionally, multi-frequency ultrasound-assisted immersion freezing also regulated the accumulation of free amino acids, improving the overall quality of the large yellow croaker.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang
Summary: The study found that appropriate ultrasonic power (300 W) could accelerate the thawing process of common carp and maintain its muscle quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Kun Yang, Xuan Ma, Chuhan Bian, Jun Mei, Jing Xie
Summary: The study investigated the effects of multi-frequency ultrasound-assisted immersion freezing (MUIF) at different ultrasound power levels (160, 175, and 190 W) on the quality of large yellow croaker during frozen storage. It was found that MUIF resulted in lower water loss and texture deterioration compared to immersed freezing (IF) by impacting the morphology of ice crystals. Although the total volatile basic nitrogen (TVB-N) and K values increased continuously during frozen storage for all treatments, MUIF consistently achieved lower values than IF. Among them, MUIF at 175 W (MUIF-175) maintained good quality during frozen storage due to the presence of fine and uniform ice crystals, indicating that MUIF at a specific power level can mitigate the quality degradation of samples during frozen storage.
Article
Chemistry, Applied
Chuhan Bian, Huijie Yu, Kun Yang, Jun Mei, Jing Xie
Summary: This study investigated the effects of multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker. The results showed that multi-frequency UAF improved freezing rate, reduced lipid oxidation, and maintained myofibrillar structure stability.
Article
Food Science & Technology
Yao-Yao Wang, Haiou Wang, Feng Zhou, Yulong Wu, Haile Ma, Ru Zhao, Jian He, Zhujun Gu
Summary: The study aimed to investigate the impact of ultrasonic-assisted low-temperature (U-LT) thawing on the physicochemical quality and structural characteristics of myofibrillar protein (MPs) in quick-frozen small yellow croakers, and to determine the optimal thawing temperature. The results showed that as the thawing temperature increased (2°C, 6°C, 10°C, 15°C), the color difference (Delta E) and total volatile basic nitrogen (TVB-N) value of the small yellow croakers also increased gradually. Thawing at U-LT 6°C (20 kHz, 50 W/L) resulted in the lowest thawing loss, cooking loss, and thiobarbituric acid-reactive substance (TBARS) value. The MPs obtained from U-LT 6°C thawing had the highest total sulfhydryl content and free amino content, with a secondary structure proportion closest to the fresh sample. Therefore, U-LT 6°C thawing method can minimize sample quality loss and preserve the structural integrity of MPs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Hongyue Li, Lei Wang, Jinxiang Wang, Xuepeng Li, Jianrong Li, Fangchao Cui, Shumin Yi, Yongxia Xu, Wenhui Zhu, Hongbo Mi
Summary: Ultrasound-assisted immersed freezing (UIF) technology effectively delays the deterioration of large yellow croaker subjected to repeated freeze-thaw cycles. It improves the water holding capacity, color, and texture properties of the fish, enhances the uniformity and density of muscle tissue microstructures, and reduces the size of ice crystals. UIF also significantly delays lipid oxidation in fish muscle. These findings provide a reference for controlling the deterioration of aquatic products due to temperature fluctuations in the industry.
Article
Acoustics
Yao-Yao Wang, Muhammad Tayyab Rashid, Jing-Kun Yan, Haile Ma
Summary: Dual-frequency ultrasonic thawing (DUT) had significant effects on the structure and thermal stability of small yellow croaker MPs, effectively minimizing structural changes and protecting protein thermal stability.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Yao-Yao Wang, Jing-Kun Yan, Muhammad Tayyab Rashid, Yanhua Ding, Fadzai Chikari, Shanfen Huang, Haile Ma
Summary: Based on the research results, the use of combined dual-frequency sequential ultrasound at 20/40 kHz can significantly improve the quality of quick-frozen small yellow croaker, including physicochemical properties, water holding capacity, microbial evaluation, etc.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Hao Cheng, Chuhan Bian, Huijie Yu, Jun Mei, Jing Xie
Summary: This research evaluated the effects of ultrasound-assisted freezing combined with potassium alginate on the physicochemical quality and myofibril characteristics of large yellow croaker. The results showed that the UAF-175 treatment with potassium alginate as the freezing medium retained better performance in terms of color, texture, water-holding capacity, and water distribution, while maintaining the stability of the myofibrils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Xuan Ma, Dazhang Yang, Weiqiang Qiu, Jun Mei, Jing Xie
Summary: Multifrequency ultrasound-assisted freezing (UAF) had a significant impact on the flavor and MP characteristics of large yellow croaker samples, improving food quality and increasing nutritional content.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Applied
Li Huang, Linfan Shi, Zhongyan Ren, Gengxin Hao, Wuyin Weng
Summary: This study investigated the effect of adding transglutaminase (TGase) to the curing solution on the physicochemical properties of salted fish. The results showed that an appropriate amount of TGase can increase the hardness and immobilized water ratio of the fish, and form a compact meat surface structure.
Article
Biochemistry & Molecular Biology
Huijie Yu, Chi Zhang, Yao Xie, Jun Mei, Jing Xie
Summary: This study aimed to develop active films based on CMCS/LBG films containing MOEO nanoemulsions. The addition of MOEO nanoemulsion improved the elongation of break, water resistance and hydrophilicity of the films. However, it decreased the water vapor barrier properties and tensile strength. The MOEO was compatible with the film materials and dispersed evenly in the films. Furthermore, the addition of MOEO nanoemulsion significantly enhanced the antioxidant and antibacterial activities of the films. Overall, C/L-MOEO film has great application prospects.
Article
Food Science & Technology
Hao Cheng, Chuhan Bian, Huijie Yu, Jun Mei, Jing Xie
Summary: This research evaluated the effects of ultrasound-assisted freezing combined with potassium alginate on the physicochemical quality and myofibril characteristics of large yellow croaker. The results showed that the UAF-175 treatment with potassium alginate as the freezing medium retained better performance in terms of color, texture, water-holding capacity, and water distribution, while maintaining the stability of the myofibrils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Zhenkun Xu, Hongzhi Zhang, Meijie Guo, Dan Fang, Jun Mei, Jing Xie
Summary: Nitrite exposure negatively affects the stress response of large yellow croaker, leading to oxidative stress, immune response, and changes in gill morphology.
Article
Microbiology
Juxin Pei, Huijie Yu, Weiqiang Qiu, Jun Mei, Jing Xie
Summary: The study evaluates the antimicrobial effects of EGCG on Shewanella putrefaciens ATCC 8071 and its impact on biofilm formation. EGCG exhibits strong antimicrobial activity, causing damages to the bacterial cell wall and membrane. Additionally, it promotes biofilm formation.
CURRENT MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Huijie Yu, Chuhan Bian, Hao Cheng, Jun Mei, Jing Xie
Summary: This research found that Melissa officinalis essential oil can inhibit the growth of Shewanella putrefaciens at a low concentration by destroying the cell membrane. Microscopic observations revealed that the essential oil irreversibly damaged the cell membrane of the bacteria. Furthermore, it also inhibited the formation and motility of biofilm as well as the production of extracellular polysaccharide.
JOURNAL OF FOOD SAFETY
(2022)
Article
Chemistry, Applied
Juxin Pei, Jun Mei, Gan Wu, Huijie Yu, Jing Xie
Summary: The active coatings supplemented with EGCG effectively reduced H2O2 content and inhibited lipid and protein oxidations in large yellow croaker during superchilling storage. The coatings maintained structural integrity, improved water-protein association, and delayed myofibrillar degradation, demonstrating their protective effect.
Article
Biology
Hongzhi Zhang, Qi Wang, Yixuan Dong, Jun Mei, Jing Xie
Summary: The addition of 30 mg/L MS-222 can reduce water quality deterioration, alleviate stress response, and improve meat flavor in sea bass during high-density transportation.
Article
Plant Sciences
Chi Zhang, Pengcheng Zhou, Jun Mei, Jing Xie
Summary: The sweet corn samples were pre-cooled using different techniques, including SWPC, IWPC, VPC, NCPC, and SIPC, and then stored at 4℃ for 28 days. The results showed that pre-cooling with SWPC and IWPC methods effectively reduced the loss of fruit quality, maintained good color and hardness, inhibited the decrease of water, soluble solids, soluble sugars, and carotenoid contents, and extended the shelf life of sweet corn. The shelf life of SWPC and IWPC corn reached 28 days, which was longer than samples treated with SIPC, VPC, and NCPC.
Article
Plant Sciences
Chi Zhang, Yao Xie, Weiqiang Qiu, Jun Mei, Jing Xie
Summary: Ginger has unique medicinal value and can be used to treat colds and cold-related diseases. This study determined the chemical composition and antibacterial activity of ginger essential oil (GEO) against Shewanella putrefaciens. GEO displayed significant antibacterial activity against S. putrefaciens by disrupting the membrane integrity and destroying the biofilm, making it a potential natural food preservative.
Article
Biology
Meijie Guo, Qi Yan, Yixuan Dong, Zhaoyang Ding, Jun Mei, Jing Xie
Summary: This study investigated the effects of NH3-N stress on tissue damage, oxidative stress, apoptosis, and immunity in Japanese seabass during transport. The findings provide insights into the impact of environmental factors on the quality of transport water and suggest optimal procedures to improve survival rates during transport.
Article
Fisheries
Dan Fang, Jun Mei, Jing Xie, Weiqiang Qiu
Summary: This study evaluated the effects of transport temperature and vibration frequency on various aspects of pearl gentian groupers after transport. The results showed that transport caused changes in water quality, blood biochemical parameters, gill histomorphology, oxidative stress, and meat quality. The study provides important information for selecting suitable transportation conditions for pearl gentian groupers.
Article
Chemistry, Applied
Yixuan Dong, Hongzhi Zhang, Jun Mei, Jing Xie
Summary: This study investigated the impact of different stunning methods on the myofibrillar proteins (MPs) of large yellow croaker fillets. The results showed that gill cut and immersion in ice/water slurry caused significant damage to the proteins, resulting in oxidation, reduced calcium ion pump activity, and decreased protein solubility. In contrast, the use of CO2 narcosis resulted in the least damage to MPs and gel structure during cold storage.
Article
Chemistry, Applied
Hao Cheng, Jun Mei, Jing Xie
Summary: In this study, HS-SPME-GC-MS and metabolomic analysis were used to investigate the volatile compounds, differential metabolites, and metabolic pathways related to the odor deterioration of tilapia during cold storage. A total of 29 volatile compounds and 485 differential metabolites were detected. Three major metabolic pathways including linoleic acid metabolism, alanine, aspartate, glutamate metabolism, and nucleotide metabolism were obtained. This study contributes to revealing the metabolic mechanisms of odor deterioration in tilapia during cold storage and providing a theoretical reference for the regulation of flavor and quality.
Article
Agriculture, Dairy & Animal Science
Meijie Guo, Zhenkun Xu, Hongzhi Zhang, Jun Mei, Jing Xie
Summary: The study aimed to evaluate the effects of acute ammonia exposure on the hematological parameters, hepatic oxidative stress, gill morphological changes, and meat quality of large yellow croakers. The results showed that exposure to ammonia caused changes in serum composition, oxidative stress in liver and gills, tissue damage, accumulation of free amino acids, and loss of nucleotides. The exposed fish also exhibited changes in liver enzymes, blood urea nitrogen, creatinine, and serum protein levels. Overall, acute ammonia exposure had detrimental effects on the large yellow croaker's health and meat quality.
Article
Fisheries
Hongzhi Zhang, Dan Fang, Jun Mei, Jing Xie, Weiqiang Qiu
Summary: The study evaluated the effects of nitrite exposure on pearl gentian grouper, showing that high concentrations of nitrite disrupted blood physiology and oxidative stress, leading to dysfunction and mortality in the fish.
