Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.

To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.

This study analyzed the quality of large yellow croaker (Larimichthys crocea) of different sizes cultured in farmed floating sea-cage (common cage, CC) or deep-water cage (DWC) models. The quality was assessed based on several factors: condition factors, ventral color, texture, protein and lipid content, and fatty acid composition. In addition, we analyzed and identified taste characteristics and volatile substances. The results showed that large yellow croaker cultured in DWC had a better body shape than CC with lower condition factors and higher body length-to-height ratio. The DWC cultured fish were yellower with lower lipid content than the CC cultured fish. The springiness of the flesh from fishes cultured in DWC was significantly higher than those cultured in CC. The level of immobilized water and n-3 polyunsaturated fatty acid was higher in DWC. The DWC culture model contributed to the sweetness, saltiness, and umami of the flesh. The flesh from DWC had a higher content of aldehydes, such as pentanal, heptanal, and hexanal. The results demonstrated that the DWC culture model is a better choice to improve the quality of large yellow croaker in terms of organoleptic properties, nutritional value, and taste.

The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.

The large yellow croaker, or Larimichthys crocea, is highly prized for its golden color and nutritional content. The purpose of this study was to investigate the differences in body composition, mucus biochemical indices and body color in five strains of large yellow croakers (body weight: 347.01 ± 5.86 g). To conduct genetic diversity analyses of the populations, a total of 50 tailfin samples were randomly chosen from the following populations of large yellow croakers: wild (LYC1), Dai-qu population (LYC2), Yongdai 1 (LYC3), Min-yuedong population (LYC4), and Fufa 1 (LYC5). The findings demonstrated that the LYC3 group’s pigment contents, crude protein, crude lipid, and chromatic values were comparable to those of the LYC1 group (p > 0.05). There was no significant difference between the LYC1 and LYC5 groups’ mucus superoxide dismutase (SOD) and catalase (CAT) activities (p > 0.05). The alkaline phosphatases (ALP), acid phosphatases (ACP), and lysozyme (LYS) activities of the mucus in the LYC1 group were not significantly different from the LYC3 group (p > 0.05). The back skin mRNA expressions of tyrosinase (tyr), tyrosinase-related protein 1 (tyrp1), dopachrome tautomerase (dct), microphtalmia-associated transcription factor (mitf), and melanocortin 1 receptor (mc1r) were significantly up-regulated in the LYC2 and LYC4 groups compared to the LYC1, LYC3, and LYC5 groups (p < 0.05). Forkhead box d3 (foxd3), paired box 3 (pax3), purine nucleoside phosphorylase 4a (pnp4a), aristaless-like homeobox 4a (alx4a), cAMP dependent protein kinase (pka), anaplastic lymphoma kinase (alk), leukocyte receptor tyrosine kinase (ltk), and colony stimulating factor (fms) were among the mRNA expressions of the abdominal skin in the LYC1, LYC3, and LYC5 groups significantly higher than those in the LYC2 and LYC4 groups (p < 0.05). In conclusion, the LYC3 group’s crude protein, crude lipid, carotenoid, and lutein contents were most similar to those of the large yellow croaker found in the wild. Furthermore, the molecular mechanism underlying the variations in body color among the various strains of large yellow croakers was supplied for additional research.

The large yellow croaker (Larimichthys crocea) is an economically significant aquaculture species in Asia, with skin coloration being a key quality attribute affecting consumer choice and commercial value. This study integrated morphological, biochemical, and proteomic approaches to investigate chromatophore characteristics, pigment composition, and diurnal body color variation in the large yellow croaker. Colorimetric analysis showed the highest yellowness, redness, and lightness values in ventral skin, followed by caudal skin, with dorsal skin showing the least yellowness. Three major chromatophores were identified: melanophores, xanthophores, and iridophores. Xanthophores were abundant in ventral and caudal skin, showing larger size and deeper pigmentation ventrally, while melanophores dominated dorsally and iridophores were mainly on scales. Skin and fins were key sites for carotenoid deposition, with lutein as the predominant carotenoid. Esters of lutein and zeaxanthin were the main contributors to yellow coloration in fish. A strong positive correlation was found between skin yellowness and total carotenoid content (R = 0.91, p < 0.05). The aggregation and dispersion of xanthosomes within xanthophores appeared to be the key driver behind the light-influenced diurnal body color variation. Proteomic analysis revealed motor proteins (such as KIF21, DYNC1L1, and MYO9) and pathways related to intracellular granule movement were probably related to the pigment transport in chromatophores of large yellow croaker. In addition, tubulin dynamics also appeared to participate in pigment translocation. This study is helpful to understand the pigmentary basis of this important farmed sea fish and provides a foundation for improving the golden color traits and further molecular research on diurnal color changes in large yellow croaker.