Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds.

This study explored the preservation process of liquid nitrogen spray freezing (LNSF) technology for Sebastes schlegelii during freezing and frozen storage. The findings demonstrated that Sebastes schlegelii achieved optimal storage quality at -100 °C LNSF technology and -40 °C frozen storage conditions. The -100 °C LNSF group exhibited water holding capacity and water migration patterns closest to the control group, maintaining firm fish texture and myogenic fiber integrity by decresing ice crystal formation by 39.

Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat.

Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups.

Application of "Behind the Barriers" Model at Neighbourhood Scale to Improve Water Management under Multi-Risks Scenarios: A Case Study in Lyon, France.

In modern urban areas, water management highly depends on the socio-ecological urban water cycle (UWC) that heavily relies on water infrastructures. However, increasing water-related hazards, natural and/or human-based, makes it difficult to balance water resources in the socio-ecological UWC. In the last decade, urban infrastructure resilience has rapidly become a popular topic in disaster risk management and inspired many studies and operational approaches.