The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.
SUMMARY
Effects of frozen storage temperature on the quality and oxidative stability of lightly salted tuna were investigated. The bright and vivid colour became totally brown after 4 weeks at −20 °C and 8 weeks at −30 °C, where the a*/b* value decreased from 1.35 to 0.38 and 0.58, respectively. Discoloration and lipid oxidation occurred concurrently in lightly salted tuna flesh, and it was speculated that the oxidation of oxymyoglobin to metmyoglobin exacerbated lipid oxidation and vice versa. Storage at −40 °C or lower temperatures effectively suppressed the discoloration and maintained the high water‐holding capacity and unique textural properties of lightly salted flesh. It was attributed to the reduction in the conformational changes and particularly hydrophobic interactions among proteins, protecting the myoglobin from oxidative damages during frozen storage. Considering the quality maintenance and energy savings, storage at −40 °C was appropriate for lightly salted tuna flesh.
Conducting β-Ga2O3 single crystals doped with Er3+ were grown using the floating zone method. Electron paramagnetic resonance (EPR) showed that conduction electrons can coexist with the Er3+ dopant. Optical and EPR characterizations of samples nominally doped with 0.5% and 1.5% were performed at low temperature showing that erbium substitution into β-Ga2O3 can only be achieved effectively at the lower concentration because of the appearance of an erbium gallium garnet phase when the erbium concentration is increased. Despite the existence of two cationic sites in β-Ga2O3, EPR measurements demonstrate that Er incorporation occurs at a single crystallographic position. Optical spectroscopy of 0.5% doped samples of the 1.5μm transition allowed us to determine some crystal field levels of the I15∕24 and I13∕24 multiplets. A lifetime of about 12ms was found for the 1.5μm emission, indicating a high quantum yield for the I13∕24 multiplet.
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