No abstract

Mitten crab (Eriocheir sinensis), also known as river crab, is a popular seafood item in Asia including China, South Korea, Vietnam, and Philippines owing to its tasty meat with unique pleasant aroma and high nutritional value (S. Chen et al., 2014). As one of the most commercially important aquatic species (Xu et al., 2009), it is currently cultured in China's 29 provinces and province-level

This study aimed to investigate the effects of storage time on the sensory and biochemical properties as well as the bacterial community composition of the vacuum‐packaged crab meat shucked by high pressure processing (300 MPa/20 min/25°C) stored at 4°C for 8 days. The aerobic plate count (APC), total volatile base nitrogen (TVBN), and histamine content of crab meat reached 5.71 log CFU/g, 24.50, and 0.99 mg/100 g, respectively, on the 8th day, which was below the reference limit. However, the storage limit was recommended to be 6 days by the sensory evaluation. Among quality indicators, the electronic conductivity presented good correlations with APC, TVBN, histamine content, pH, thiobarbituric acid‐reactive substances (TBARS) value, and sensory evaluation. High‐throughput sequencing showed that the community composition at day 8 was obviously varied from that of the others, and Clostridium was found to be the dominant bacteria at the end of the storage. Industrial relevance It has been confirmed that HPP shucking has great potential in the segmentation process of crustaceans. HPP shucking can maintain the fresh state of the crab meat and save energy in comparison to the conventional treatment, which could meet the consumers' demand for fresh and minimally processed seafood products. In this work, the shelf life of HPP‐shucked crab meat stored at 4°C was evaluated to be 6 days and Clostridium was dominant in the spoiled meat. These results can provide basic knowledge for the storage and distribution of HPP‐shucked crab meat. Novelty impact statement The storage quality of HPP‐shucked crab meat was studied, and shelf life of the HPP‐shucked crab meat stored at 4°C was 6 days. The microbial composition at day 8 differed from that of previous time points, and Clostridium was the predominant genera. The electronic conductivity had a good correlation with other indicators.

Postharvest disease is a major factor in the limited shelf life of many fruits and vegetables, and it is often managed using fungicidal spraying or soaking. In this study, we first tested the efficiency of six common fungicides on postharvest head cabbage (Brassica oleracea var. capitata) against Botrytis cinerea. Afterward, the elimination abilities of these six fungicides on different layers of cabbage heads were examined, and the effects of the household processes on residue removal were evaluated. Results showed that very low contents of residues reached the inner layers and that peeling the three outmost leaves of cabbage could eliminate most of the investigated fungicides. All six fungicides disappeared during washing, stir-frying, or boiling, among which cyprodinil was the easiest to be eliminated. Furthermore, the combined processes reduced the residues below the limits of quantification for all six investigated fungicides, even after 2 days of spraying.

The influence of high-temperature treatment (100-120 C, 15 min) on the texture, color, and water-holding capacity of tofu gels was investigated. As the temperature increasing, the hardness and chewiness as well as the values of redness a and yellowness b increased gradually, while the water content and the lightness L value reduced progressively, and these variations were more pronounced at 115 or 120 C. Low field nuclear magnetic resonance showed that the loss of T 22 water led to the decrease of the water content. Scanning electron microscope revealed that the micropore in gels decreased after heating, and almost entirely disappeared at 120 C. Further analysis by SDS-PAGE indicated the soy protein aggregation formed via disulfide linkage was observed in the thermal treated tofu gels, and nondisulfide linkage might also be occurred as temperature reached 110 C or higher. The quality deterioration may be attributed to immobilized water loss combined with the protein aggregation.