Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder

Foods, Год журнала: 2024, Номер 13(17), С. 2790 - 2790

Опубликована: Сен. 1, 2024

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, effects liquid nitrogen pre-freezing (LNF) and on physical properties flavor FSB were evaluated. Four used for drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, characteristics (by GC-IMS, E-nose, E-tongue) measured clarify differences among four FSBs. The results showed that ND cannot effectively remove moisture as final product stronger sourness in taste. led decrease content collapse fiber structure FSB. Compared HD, LN-HD higher (0.56 g/g) different fingerprint. treated by LN-FD had better qualities terms an attractive color, high (0.79 g/g), low shrinkage, ratio (2.85), soft texture, while also possessing richer characteristic flavors. application may help optimization nutrition level, ability, mouthfeel,

Язык: Английский

Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance

Food Chemistry, Год журнала: 2024, Номер 464, С. 141565 - 141565

Опубликована: Окт. 9, 2024

Язык: Английский

Amelioration of arsenic-induced hepatic injury via sulfated glycosaminoglycan from swim bladder: Modulation of Nrf2 pathway and amino acid metabolism

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138528 - 138528

Опубликована: Дек. 1, 2024

Язык: Английский