This study investigated the effects of different thawing methods on the quality of largemouth bass. The viscoelastic properties of proteins in Ultrasonics combined with microwave thawing (UMT) and Ultrasonics combined with far-infrared thawing (UIT) samples were closer to FS, which was an indication of good gelation and gel quality. Zeta potential, Raman spectra before and after H/D isotope exchange were used to measure the protein aggregation and the secondary structure of protein. Fourier transform Raman spectra and Raman spectra have been used to investigate the chemical changes in fish lipid during lipid oxidation. Results indicated that both UMT and UIT showed protein stability and gelation property. Thus, it was proved that UMT and UIT could be potentially used to improve the fish quality during thawing process.
In this study, the influences of organic selenium (Se, 0.002 mg/L) on the muscle flavor and texture properties of Micropterus salmonides under fasting temporary rearing (8 weeks) was investigated. Electronic nose and headspace solid-phase microextraction-gas chromatography – mass spectrometry analysis suggested that organic Se regulated the types and contents of volatile compounds, especially aldehydes and ketones, which were increased in the early temporary rearing but decreased in the late stage. Organic Se significantly increased the content of 5′-inosine monophosphate by approximately 15 % ( p < 0.05), and decreased the content of hypoxanthine and hypoxanthine ribonucleoside by more than 20 % ( p < 0.05). After the 8th temporary rearing week, muscle hardness and springiness increased by at least 10 % ( p < 0.01), resilience and gumminess improved by at least 18 % ( p < 0.05) and 5.9 % ( p < 0.05), respectively. In conclusion, organic Se ameliorates the flesh quality of M. salmonides during long-term temporary rearing.
危险品化学品经营许可证（带存储）