As the title indicates, the papers found in this issue cover a wide span of both technologies and species. Youwill find a paper on how tomicroencapsulate fish oil using a combination of fish protein hydrolysate, maltodextrin, and gum Arabic to protect the oil from oxidation and enabling the use of fish oil with high content of PUFA into cereal or meat products without giving them a “fishy” flavor. This is a good approach for those who avoid eating seafood but still want the health benefits. High pressure processing is mainly used as a cold-pasteurization technology, but for shellfish, it also enables chucking or raw peeling of the shell. However, since high pressure influences the spatial structure of the myofibrillar proteins in shrimp (and other muscle foods) and thus affects the waterholding capacity when too high pressures are applied, the pressure must be limited in shelling processes. In a paper from this issue, the authors recommend pressures of around 100–200 MPa during shelling of shrimp. Antarctic krill is a product with a high nutritional potential, a huge biomass of 379 million metric tons, and thus can be an important and sustainable source for proteins if harvested correctly in the future. The main challenge of using krill in the food industry is the high level of fluoride, and the typical defluoridation methods result in a krill hydrolysate with a too bitter taste. An approach using electronic nose, GC-MS, and sensory analyses reported in this issue aims to identify howMaillard reaction products can enhance the flavor of the defluoridated krill hydrolysates and make them more usable in foods. Finally, among the other papers in this issue, you can find two focusing on tilapia, the second most farmed fish in the world. One describes the development of a QIM method for iced, whole gutted tilapia. The other focuses on extension of shelf-life of tilapia fillets during chilled storage using a bio-coating of microencapsulated gelatin (from the tilapia skin), carrageenan, and added pomegranate extract. The authors report a very impressive increase in shelf-life of tilapia fillets for up to 30 days of refrigerated storage.

中文翻译：

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从微囊化到高压加工，从磷虾到罗非鱼

正如标题所示，本期发现的论文涵盖了广泛的技术和物种。您会找到一篇关于如何使用鱼蛋白水解物、麦芽糖糊精和阿拉伯树胶的组合对鱼油进行微胶囊化，以防止鱼油氧化并能够将高 PUFA 含量的鱼油用于谷物或肉制品中的论文，而不会给它们“鱼腥味。对于那些避免吃海鲜但仍希望获得健康益处的人来说，这是一个很好的方法。高压处理主要用作冷巴氏杀菌技术，但对于贝类，它也可以将壳夹住或生剥。然而，由于高压会影响虾（和其他肌肉食物）中肌原纤维蛋白的空间结构，因此在施加过高压力时会影响持水能力，在脱壳过程中必须限制压力。在本期的一篇论文中，作者建议在对虾脱壳过程中施加大约 100-200 兆帕的压力。南极磷虾是一种具有高营养潜力的产品，其生物量高达 3.79 亿公吨，因此如果在未来正确收获，可以成为重要且可持续的蛋白质来源。在食品工业中使用磷虾的主要挑战是高含量的氟化物，典型的脱氟方法会导致磷虾水解物的味道太苦。本期报道的一种使用电子鼻、GC-MS 和感官分析的方法旨在确定美拉德反应产物如何增强脱氟磷虾水解物的风味并使它们在食品中更有用。最后，在本期的其他论文中，您可以找到两个专注于罗非鱼的鱼，这是世界上第二大养殖鱼类。一个人描述了一种用于冰冻全内脏罗非鱼的 QIM 方法的开发。另一个重点是使用微胶囊明胶（来自罗非鱼皮）、角叉菜胶和添加的石榴提取物的生物涂层，在冷藏期间延长罗非鱼片的保质期。作者报告了长达 30 天的冷藏储存罗非鱼片的保质期的显着增加。