Chunming Tan
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View article: Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies
Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies Open
Frozen storage is a prevalent technique for maintaining the freshness of fish. However, fish quality is susceptible to decline throughout the freezing period, substantially impacting its flavor and nutritive content. Hence, this article ex…
View article: Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup Open
In this study, silver carp by-products were used as raw materials to prepare silver carp bone soup under four processing conditions: CF, CY, GF, and GY. The results showed that the content of soluble protein and FAA content in fish soup in…
View article: Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade
Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade Open
Marinating is a traditional cooking medium primarily used in preparing braised dishes, with its flavor profile largely determined by the characteristics and processing properties of the spices involved. This study investigated the effects …
View article: Effect of optimizing sodium substitution formula on the storage quality and shelf life of <i>Oncorhynchus masou</i> caviar
Effect of optimizing sodium substitution formula on the storage quality and shelf life of <i>Oncorhynchus masou</i> caviar Open
This study aimed to investigate the effect of using an optimized complex sodium salt substitute formulation, comprising potassium lactate (17.64%), potassium chloride (14.61%), magnesium chloride (34.36%), and sodium chloride (33.39%), on …
View article: Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat Open
This study investigates the effects of five thermal processing methods on fish nutritional components, oxidation, thermal degradation and flavor characteristics of grass carp meat, including steam (SM), boil (BO), fry (FY), roast (RO) and …
View article: Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage
Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage Open
This study aims to investigate the impact of nonspecific spoilage dominant bacteria on fish protein degradation and elucidate the effect of dominant bacteria interactions on the spoilage of sturgeon fillets during refrigeration. Macrococcu…
View article: <i>Weizmannia coagulans</i>: an Ideal Probiotic for Gut Health
<i>Weizmannia coagulans</i>: an Ideal Probiotic for Gut Health Open
Weizmannia coagulans (formerly Bacillus coagulans) is a spore-forming and lactic acid-producing bacterium. It has recently attracted much attention from researchers and food manufacturers due to its probiotic functions and stability in pro…
View article: Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role
Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role Open
Aeromonas sobria, a specific spoilage organism (SSO) in refrigerated (4 °C) sturgeon fillets, is considered as the main contributor for sturgeon spoilage. However, the spoilage metabolism of A. sobria is influenced by bacterial interaction…
View article: Unraveling the effects of sulfamethoxazole on the composition of gut microbiota and immune responses in Stichopus variegatus
Unraveling the effects of sulfamethoxazole on the composition of gut microbiota and immune responses in Stichopus variegatus Open
The aim of this work was to reveal the changes in gut microbiota composition and immune responses of sea cucumber ( Stichopus variegatus ) after being affected by different doses of sulfamethoxazole. In this study, the bacterial 16S rRNA o…
View article: Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Acipenser baeri♀× Acipenser schrenckii♂) Fillets during Refrigerated Storage at 4 °C
Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Acipenser baeri♀× Acipenser schrenckii♂) Fillets during Refrigerated Storage at 4 °C Open
Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was pr…
View article: The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development
The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development Open
Bananas are among the world’s main economic crops and one of the world’s most-selling fresh fruits. However, a great deal of waste and by-products is produced during banana harvesting and consumption, including stems, leaves, inflorescence…
View article: Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review
Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review Open
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP tech…
View article: Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C
Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C Open
Spoilage bacteria seriously influence the flavor and quality of fish meat. In this study, we investigated the quality characteristics, bacterial community, and volatile profiles of refrigerated (4°C) sturgeon filets during 10-day storage. …
View article: Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends
Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends Open
Food microbial contamination not only poses the problems of food insecurity and economic loss, but also contributes to food waste, which is another global environmental problem. Therefore, effective packaging is a compelling obstacle for s…
View article: Marine killer yeast Metschnikowia saccharicola active against pathogenic yeast in crab and an optimization of the toxin production
Marine killer yeast Metschnikowia saccharicola active against pathogenic yeast in crab and an optimization of the toxin production Open
A marine yeast strain, DD21-2 was isolated from sediments in Dandong, China, which has killer activity against yeast Metschnikowia bicuspidata WCY (pathogenic to crab, Portunus trituberculatus). Routine identification, sequence analysis of…
View article: Purification and molecular characterization of a Metschnikowia saccharicola killer toxin lethal to a crab pathogenic yeast
Purification and molecular characterization of a Metschnikowia saccharicola killer toxin lethal to a crab pathogenic yeast Open
The marine yeast strain Metschnikowia saccharicola DD21-2, isolated from sediments in the Yalu River, produces a killer toxin with a lethal effect on Metschnikowia bicuspidate strain WCY, a pathogenic yeast strain that infects crabs. In th…