Nonlinear softening mechanism during inoculated fermentation of Zaoyu based on histology and 4D-DIA proteomics.

Inoculated fermentation softens Zaoyu muscles, but the underlying mechanism remains unknown. Herein, histology and 4D data-independent acquisition (4D-DIA) quantitative proteomics were used to elucidate the texture evolution mechanism of Zaoyu. The hardness and chewiness of Zaoyu decreased early (1-3 days) and increased later (4-6 days), decreasing by 56.

Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches.

This study investigated the succession of metabolites and microorganisms during vinasse grass carp fermentation and their relationships. A total of 160 volatile compounds (VCs) were identified, among which 17 were recognized as key VCs (OAV > 1 and VIP > 1), including ethyl hexanoate, isopentyl hexanoate, ethyl palmitate, ethyl linoleate, ethyl oleate, ethyl stearate, eugenol, methionol, phenylethyl alcohol, 4-methyl-5-thiazoleethanol, isoamyl alcohol, 1-octen-3-ol, 2,3-butanedione, hexanal, (E)-2-octenal, nonanal, and β-caryophyllene. Significant differences in microbial community composition were observed throughout fermentation.

Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor.

This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium.

Unlocking aroma in three types of vinasse fish by sensomics approach.

Vinasse fish (VF), a traditional Chinese food, is unique in flavor. However, the key aroma compounds influencing consumer acceptance of VF remain unclear. In this study, the key aroma compounds in three types of VF were explored by a sensomics approach.

Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi.

This work investigated the effects and mechanisms of soluble and insoluble dietary fiber (SDF and IDF) on the gelation performance and fishy odors of silver carp surimi. The results showed that the gel properties of surimi increased and then decreased with increasing SDF content, and the best gel properties were achieved at 1 wt% SDF. The gel strength, elasticity and deformation resistance of surimi increased in a dose-dependent manner as affected by IDF, but its effect on viscosity and recovery ratio was similar to SDF.

Optimization and kinetic modeling of ultrasonic-assisted extraction of fucoxanthin from edible brown algae Sargassum fusiforme using green solvents.

The development of green and sustainable extraction technologies for various naturally active biomaterials is gaining increasing attention due to their environmentally friendly advantages. In this work, the ultrasonic-assisted extraction of fucoxanthin from edible brown algae Sargassum fusiforme using different green solvents was presented. Ethyl lactate, limonene, soybean oil, and sunflower oil were used in place of traditional organic solvents.