Article
Food Science & Technology
Haiping Zhang, Yijun Zhang, Miral Javed, Mengying Cheng, Shanbai Xiong, Youming Liu
Summary: The gelatin hydrolysates of flavourzyme from silver carp skin showed promising results in improving the storage stability of unwashed fish mince during freeze-thaw cycles, displaying high antioxidant and water holding properties.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Thermodynamics
Sakonwat Kuepethkaew, Sappasith Klomklao, Soottawat Benjakul, Mirko Betti, Benjamin K. Simpson
Summary: This study investigated the potential of gelatin hydrolysates prepared from threadfin bream skin using lizardfish stomach pepsin as an alternative cryoprotectant in frozen surimi. The results showed that the addition of gelatin hydrolysates with 20% degree of hydrolysis effectively retarded protein changes and prevented lipid oxidation. The cryoprotective properties of gelatin hydrolysates prepared with lizardfish stomach pepsin were similar to those prepared with papain.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2022)
Article
Food Science & Technology
Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, Xinyan Peng
Summary: Whey protein hydrolysate (WPH) has shown breakthrough in inhibiting oxidative deterioration and improving meat product quality. The study revealed that fraction I (FI) from WPH could stabilize the structure of myofibrillar proteins (MP) and effectively inhibit protein oxidation, preserving the functional properties of MP.
Review
Food Science & Technology
Jing Tian, Noman Walayat, Yuting Ding, Jianhua Liu
Summary: This study discusses the freeze-induced changes in aquatic foods and the use of trifunctional cryoprotectants to prevent protein denaturation, ice crystal formation, and lipid oxidation. Trifunctional cryoprotectants are shown to have exceptional cryoprotective abilities in preventing quality deterioration. Recent advances in cryoprotectants, including antifreeze proteins and protein hydrolysates, are also highlighted as potential ingredients for improving cryoprotection.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Rodrigo Melgosa, Marta Marques, Alexandre Paiva, Ana Bernardo, Naiara Fernandez, Isabel Sa-Nogueira, Pedro Simoes
Summary: This study investigated the valorization of Atlantic cod frames through subcritical water extraction and hydrolysis, yielding protein-rich extracts with potential anti-inflammatory properties and mineralized residues suitable for biomedical and tissue engineering applications.
Article
Food Science & Technology
Lingru Kong, Chunyun Liu, Hexin Tang, Pengjuan Yu, Rongxin Wen, Xinyan Peng, Xinglian Xu, Xiaobo Yu
Summary: This study investigated the antioxidant capacity and hygroscopic properties of whey protein hydrolysates and their ability to improve the water holding capacity of pork patties during repeated freeze-thaw cycles (F-T cycles). The optimal hydrolysis time of native whey protein (NWP) was found to be 4 hours. Fraction I (FI < 1 kDa) was identified as the most important antioxidant component. Incorporating 15 g of FI per 100 g of pork patties significantly improved the cooking loss, with only an 18.52 percentage unit increase after 7 F-T cycles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Fisheries
J. Nynca, S. Judycka, E. Liszewska, S. Dobosz, M. Krzys, A. Ciereszko
Summary: Freezing-thawing cycles have been found to preserve sperm motility in different fish species, but with a decrease in motility. Fertilizing ability of rainbow trout sperm did not differ after one freeze-thaw cycle, but significant decreases were recorded after two cycles. Double cryopreservation of fish semen shows potential benefits for preserving endangered fish species and valuable breeding aquaculture individuals.
Article
Food Science & Technology
Meili Cui, Haidong Liu, Yongle Liu, Jian Yu, Xianghong Li, Yiqun Huang, Faxiang Wang
Summary: The study found that the addition of SCMH to frozen dough significantly improved yeast survival rates and fermentation capacity, resulting in bread with increased specific volume and reduced hardness. SCMH also led to a lower increase in freezable water content after freeze-thaw cycles compared to control and trehalose treated dough, indicating its role in reducing freeze-damage and maintaining gluten structure.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Physiology
Elizabeth E. Yokum, Matthew Wascher, David L. Goldstein, Carissa M. Krane
Summary: The freeze-tolerant anuran Dryophytes chrysoscelis mobilizes a cryoprotectant system to minimize damage induced by freezing and thawing, including elevated glycerol and glucose levels. Repeated freeze-thaw cycles can lead to glycerol accumulation and glycogen depletion, which delays postfreeze recovery of locomotor function. This research provides insights into the winter survival of D. chrysoscelis under climate change.
AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Ning Li, Zhihui Zhang, Yifan Cui, Jiahui Shi, Xiaotong Sun, Yi-an Liu, Xibo Wang, Ning Xu
Summary: This article studied the use of TGase to promote protein glycosylation and improve the freeze-thaw stability of emulsion. The optimal conditions for preparing SPI-G conjugate were determined using a response surface optimization model, and the enhanced freeze-thaw stability of the modified product was confirmed by creaming index and optical microscopy results.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biotechnology & Applied Microbiology
Amahle Bokveld, Nonso E. Nnolim, Uchechukwu U. Nwodo
Summary: Microbial keratinases, like the one produced by Chryseobacterium aquifrigidense FANN1, show potential in converting keratinous waste biomass into valuable products. FANN1 keratinase exhibited high enzyme activity when degrading chicken feathers, suggesting its potential for industrial applications in waste recycling and detergent formulation.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul
Summary: In this study, gelatin hydrolysate (TGH) was prepared from Nile tilapia skin using papaya latex enzymes. The TGH products with different degrees of hydrolysis were obtained. TGH-3 and TGH-6 showed the highest cryoprotective and antioxidative activities. TGH also exhibited increased radical scavenging and chelating activities as the hydrolysis time increased. TGH-3 could maintain the protein structure and slow down lipid oxidation in freeze-thawed shrimp.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Supattra Supawong, Jae W. Park, Supawan Thawornchinsombut, Joodong Park
Summary: RBH can effectively protect the quality of frozen fish proteins, especially when blended with S/S.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2021)
Article
Zoology
Masood Sadiq Butt, Sadia Aslam, Rizwan Shukat, Syed Qamar Abbas, Muhammad Issa Khan, Shadab Shaukat, Muhammad Shahid
Summary: This study optimized the hydrolysis conditions for producing protein hydrolysate from fish waste, resulting in a product with high concentration of protein and amino acids. The obtained protein hydrolysate showed potential as a food ingredient in functional foods.
PAKISTAN JOURNAL OF ZOOLOGY
(2021)
Article
Fisheries
Yuliang Wei, Jun Wang, Xiao Zhang, Mei Duan, Linlin Jia, Houguo Xu, Mengqing Liang, Jinshi Liu
Summary: The study showed that supplementing fish protein hydrolysate in plant protein based diets has a sparing effect on fish meal and does not negatively impact the growth of tiger puffer. This supplementation also led to changes in intestinal peptide and amino acid transporters, protein synthesis-related gene expression, and muscle texture parameters.
AQUACULTURE REPORTS
(2021)
Article
Food Science & Technology
Lennie K. Y. Cheung, Rotimi E. Aluko, Margaret A. Cliff, Eunice C. Y. Li-Chan
JOURNAL OF FUNCTIONAL FOODS
(2015)
Article
Chemistry, Applied
Siriphon Siriangkanakun, Eunice C. Y. Li-Chan, Jirawat Yongsawadigul
Review
Food Science & Technology
Isabelle M. E. Lacroix, Eunice C. Y. Li-Chan
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2016)
Article
Acoustics
Peipei Zhang, Tan Hu, Shaolong Feng, Qi Xu, Ting Zheng, Moxi Zhou, Xueqi Chu, Xingjian Huang, Xiaonan Lu, Siyi Pan, Eunice C. Y. Li-Chan, Hao Hu
ULTRASONICS SONOCHEMISTRY
(2016)
Article
Food Science & Technology
Isabelle M. E. Lacroix, Guangtao Meng, Imelda W. Y. Cheung, Eunice C. Y. Li-Chan
JOURNAL OF FUNCTIONAL FOODS
(2016)
Article
Pediatrics
Kyly C. Whitfield, Crystal D. Karakochuk, Hou Kroeun, Daniela Hampel, Ly Sokhoing, Benny B. Chan, Mam Borath, Prak Sophonneary, Judy McLean, Aminuzzaman Talukder, Larry D. Lynd, Eunice C. Y. Li-Chan, David D. Kitts, Lindsay H. Allen, Timothy J. Green
Article
Pediatrics
Kyly C. Whitfield, Crystal D. Karakochuk, Hou Kroeun, Ly Sokhoing, Benny B. Chan, Mam Borath, Prak Sophonneary, Kirsten Moore, Jeffery K. T. Tong, Judy McLean, Aminuzzaman Talukder, Larry D. Lynd, Eunice C. Y. Li-Chan, David D. Kitts, Tim J. Green
JOURNAL OF PEDIATRICS
(2017)
Article
Food Science & Technology
Imelda W. Y. Cheung, Eunice C. Y. Li-Chan
JOURNAL OF FUNCTIONAL FOODS
(2017)
Article
Biochemistry & Molecular Biology
Isabelle M. E. Lacroix, Xiu-Min Chen, David D. Kitts, Eunice C. Y. Li-Chan
Article
Chemistry, Applied
Peter J. Jenkelunas, Eunice C. Y. Li-Chan
Article
Chemistry, Applied
Anisa Loewen, Benny Chan, Eunice C. Y. Li-Chan
Article
Chemistry, Applied
Papungkorn Sangsawad, Sittiruk Roytrakul, Kiattawee Choowongkomon, David D. Kitts, Xiu-Min Chen, Guangtao Meng, Eunice C. Y. Li-Chan, Jirawat Yongsawatdigul
Article
Food Science & Technology
Papungkorn Sangsawad, Kiattawee Choowongkomon, David D. Kitts, Xiu-Min Chen, Eunice C. Y. Li-Chan, Jirawat Yongsawatdigul
JOURNAL OF FUNCTIONAL FOODS
(2018)
Meeting Abstract
Endocrinology & Metabolism
Kyly C. Whitfield, Crystal Karakochuk, Kirsten Moore, Benny Chan, Hou Kroeun, Mam Borath, Prak Sophonneary, Eunice C. Y. Li-Chan, David D. Kitts, Timothy J. Green
ANNALS OF NUTRITION AND METABOLISM
(2017)
Meeting Abstract
Biochemistry & Molecular Biology
Kyly C. Whitfield, Crystal D. Karakochuk, Hou Kroeun, Benny Chan, Mam Borath, Larry D. Lynd, Eunice C. Y. Li-Chan, David D. Kitts, Timothy J. Green