51
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Zouelm F, Abhari K, Hosseini H, Khani M. The Effects of Cold Plasma Application on Quality and Chemical Spoilage of Pacific White Shrimp (Litopenaeus vannamei) during Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1627452] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Fatemeh Zouelm
- Faculty of Medical Sciences and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Khadijeh Abhari
- Department of Food Sciences & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Sciences & Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohamadreza Khani
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
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52
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Lalithapriya U, Mariajenita P, Renuka V, Sudharsan K, Karthikeyan S, Sivarajan M, Murugan D, Sukumar M. Investigation of Natural Extracts and Sodium Bisulfite Impact on Thermal Signals and Physicochemical Compositions of Litopenaeus vannamei during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1627453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | | | - V. Renuka
- Centre for Food Technology, Anna University, Chennai, India
| | | | - S. Karthikeyan
- Centre for Food Technology, Anna University, Chennai, India
| | | | - D. Murugan
- Chemical Engineering, Central Leather Research Institute, CSIR, Chennai, Tamilnadu, India
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53
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Xiong X, He B, Jiang D, Dong X, Koosis A, Yu C, Qi H. Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625367] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Xin Xiong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Baoyu He
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Aeneas Koosis
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
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54
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Jia R, Tian W, Bai H, Zhang J, Wang S, Zhang J. Amine-responsive cellulose-based ratiometric fluorescent materials for real-time and visual detection of shrimp and crab freshness. Nat Commun 2019; 10:795. [PMID: 30770837 PMCID: PMC6377604 DOI: 10.1038/s41467-019-08675-3] [Citation(s) in RCA: 178] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Accepted: 01/18/2019] [Indexed: 11/09/2022] Open
Abstract
Herein, we design and prepare cellulose-based ratiometric fluorescent materials with superior amine-response, which offers the real-time and visual detection of seafood freshness. Through utilizing the reactive hydroxyl groups along cellulose chains, we covalently immobilize the fluorescein isothiocyanate (FITC) as indicator and protoporphyrin IX (PpIX) as internal reference onto cellulose acetate (CA), respectively. Subsequently, a series of dual-emission solid fluorescent materials are achieved by simply blending green emitting CA-FITC with red-emitting CA-PpIX with varying ratios. They exhibit a sensitive, color-responsive, rapid and linear response to ammonia in a wide range of 5.0 ppm to 2.5 × 104 ppm. Benefiting from the excellent solubility and processibility of cellulose derivatives, the as-prepared materials are readily processed into different material forms, including printing ink, coating, flexible film, and nanofibrous membrane. The electrospun nanofibrous membrane is successfully employed as a low-cost, high-contrasting, quick-responsive fluorescent trademark for visual monitoring the freshness of shrimp and crab.
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Affiliation(s)
- Ruonan Jia
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China
- College of Chemistry, University of Chinese Academy of Sciences, 100049, Beijing, China
| | - Weiguo Tian
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China
| | - Haotian Bai
- CAS Key Laboratory of Organic Solids, Institute of Chemistry, Chinese Academy of Sciences, 100190, Beijing, China
| | - Jinming Zhang
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China.
| | - Shu Wang
- College of Chemistry, University of Chinese Academy of Sciences, 100049, Beijing, China.
- CAS Key Laboratory of Organic Solids, Institute of Chemistry, Chinese Academy of Sciences, 100190, Beijing, China.
| | - Jun Zhang
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China.
- College of Chemistry, University of Chinese Academy of Sciences, 100049, Beijing, China.
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55
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Gonçalves AA, Lira Santos TC. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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56
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Effect of treatment on quality of black tiger shrimp ( Penaeus monodon
). VIETNAM JOURNAL OF CHEMISTRY 2018. [DOI: 10.1002/vjch.201800086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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57
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Li J, Yang X, Shi G, Chang J, Liu Z, Zeng M. Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp. Food Res Int 2018; 120:679-687. [PMID: 31000286 DOI: 10.1016/j.foodres.2018.11.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2018] [Revised: 10/15/2018] [Accepted: 11/13/2018] [Indexed: 11/16/2022]
Abstract
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the growth of undesirable microorganisms. In this study, the cooperation between lactic acid bacteria (LAB) strains (Lactobacillus plantarum AB-1 and Lactobacillus casei) regulated by the AI-2/LuxS was investigated in vitro and on shrimp. The antimicrobial activity of L. plantarum AB-1 was significantly increased in the co-culture compared with the mono-culture in vitro, and the transcription of the quorum sensing luxS gene and bacteriocin regulatory operons (plnB and plnC) in L. plantarum AB-1 were also significantly increased in co-culture (P < .05), indicating cooperation and that the production of bacteriocin in L. plantarum AB-1 might be related to the LuxS/AI-2 quorum sensing (QS) system. The results were confirmed by adding the exogenous AI-2 molecule signal to L. plantarum AB-1 in vitro. In the on shrimp experiments, the spoilage organisms (mainly Shewanella baltica) in shrimp samples were significantly inhibited after co-inoculation with L. plantarum AB-1 and L. casei, and the values of total volatile basic nitrogen (TVB-N) and pH in co-inoculated shrimp were also significantly decreased (P < .05). In addition, the AI-2 activities in co-inoculated shrimp were significantly higher during refrigerated storage. The results suggest that the cooperation and bacteriocin production of lactic acid bacteria might by regulated by the AI-2/LuxS system, and the co-inoculation of L. plantarum AB-1 and L. casei in shrimp is an effective strategy for biopreservation of shrimp.
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Affiliation(s)
- Jianpeng Li
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Xiaoyuan Yang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Guocui Shi
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Jing Chang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.
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58
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Don S, Xavier KM, Devi ST, Nayak BB, Kannuchamy N. Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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59
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Lv R, Huang X, Aheto JH, Mu L, Tian X. Analysis of fish spoilage by gas chromatography–mass spectrometry and electronic olfaction bionic system. J Food Saf 2018. [DOI: 10.1111/jfs.12557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Riqin Lv
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xingyi Huang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | | | - Lijun Mu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xiaoyu Tian
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
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60
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Yang X, Liu Y, Chen J, Lv Y, Luo Y. Quality Attributes and Shelf Life Modeling of Pacific White Shrimp (Litopenaeus vannamei) Stored at Different Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1518946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Xiaoxue Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yiming Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jie Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yuanmeng Lv
- Shandong Rongsense Aquatic Products & Foods Group Co., Ltd., Rizhao, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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61
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Xu D, Xue H, Sun L, Wang Y. Retardation of melanosis development and quality degradation of Litopenaeus vannamei with starving treatment during cold storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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62
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Niu B, Mu L, Xiao L, Zhang Z, Malakar PK, Liu H, Pan Y, Zhao Y. Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4454-4461. [PMID: 29457648 DOI: 10.1002/jsfa.8969] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 01/22/2018] [Accepted: 02/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Vibrio parahaemolyticus and Listeria monocytogenes are seafood pathogens of public health significance, and predictive models are effective tools for quantitative microbial risk assessment of these pathogens. However, most current predictive models are based on growth of single strains in broth cultures, and interactions of two or more bacteria in a food matrix can skew the outcomes of the predictions. Therefore, the impact of V. parahaemolyticus and L. monocytogenes when co-cultured and in monoculture on cooked shrimp in cold storage was investigated. RESULTS The results indicated that L. monocytogenes co-cultured with V. parahaemolyticus exhibited reduced growth and longer lag phase at 4 °C and 10 °C. V. parahaemolyticus exhibited similar behavior when co-cultured with L. monocytogenes at 4 °C (death rate K = - 0.67 log10 CFU g-1 day . The death rate K at 10 °C when V. parahaemolyticus co-cultured with L. monocytogenes was -1.62 log10 CFU g-1 day-1 . There was no significant reduction of growth in monoculture experiments. CONCLUSION This study has revealed that interaction of V. parahaemolyticus and L. monocytogenes should be considered when quantifying risks posed by these pathogens during consumption of seafood products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ben Niu
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
| | - Lili Mu
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
| | - Lili Xiao
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
| | - Pradeep K Malakar
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Hu Cheng Huan Road, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Hu Cheng Huan Road, Shanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Hu Cheng Huan Road, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Hu Cheng Huan Road, Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Hu Cheng Huan Road, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Hu Cheng Huan Road, Shanghai, China
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63
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Hamilton KA, Chen A, de-Graft Johnson E, Gitter A, Kozak S, Niquice C, Zimmer-Faust AG, Weir MH, Mitchell J, Gurian P. Salmonella risks due to consumption of aquaculture-produced shrimp. MICROBIAL RISK ANALYSIS 2018; 9:22-32. [PMID: 30525084 PMCID: PMC6277047 DOI: 10.1016/j.mran.2018.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The use of aquaculture is increasing to meet the growing global demand for seafood. However, the use of aquaculture for seafood production incurs potential human health risks, especially from enteric bacteria such as Salmonella spp. Salmonella spp. was the most frequently reported cause of outbreaks associated with crustaceans from 1998 to 2004. Among crustacean species, shrimp are the most economically important, internationally traded seafood commodity, and the most commonly aquaculture-raised seafood imported to the United States. To inform safe aquaculture practices, a quantitative microbial risk assessment (QMRA) was performed for wastewater-fed aquaculture, incorporating stochastic variability in shrimp growth, processing, and consumer preparation. Several scenarios including gamma irradiation, proper cooking, and improper cooking were considered in order to examine the relative importance of these practices in terms of their impact on risk. Median annual infection risks for all scenarios considered were below 10-4, however 95th percentile risks were above 10-4 annual probability of infection and 10-6 DALY per person per year for scenarios with improper cooking and lack of gamma irradiation. The greatest difference between microbiological risks for the scenarios tested was observed when comparing proper vs. improper cooking (5 to 6 orders of magnitude) and gamma irradiation (4 to 5 orders of magnitude) compared to (up to less than 1 order of magnitude) for peeling and deveining vs. peeling only. The findings from this research suggest that restriction of Salmonella spp. to low levels (median 5 to 30 per L aquaculture pond water) may be necessary for scenarios in which proper downstream food handling and processing cannot be guaranteed.
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Affiliation(s)
- Kerry A. Hamilton
- Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104
| | - Arlene Chen
- Maryland Pathogen Research Center, Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, MD 20742
| | - Emmanuel de-Graft Johnson
- Department of Mathematics, Faculty of Physical and Computational Sciences, College of Science, Kwame Nkrumah University of Science and Technology, SCB/AMC SF 24/B6-KNUST, Kumasi Ghana
| | - Anna Gitter
- Water Management and Hydrological Sciences Program, Texas A&M University, 400 Bizzell Street, College Station, Texas 77843
| | - Sonya Kozak
- School of Medicine, Griffith University, Gold Coast, Australia
| | - Celma Niquice
- Faculty of Civil Engineering and Geosciences, Technical University of Delft, Netherlands
| | - Amity G. Zimmer-Faust
- Western Ecology Division, National Health and Environmental Effects Research Laboratory, U.S. Environmental Protection Agency, USA
| | - Mark H. Weir
- Division of Environmental Health Sciences and Department of Civil Environmental and Geodetic Engineering, The Ohio State University
| | - Jade Mitchell
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 S. Shaw Lane, East Lansing, MI 48824
| | - Patrick Gurian
- Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104
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64
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Xie H, Zhou D, Hu X, Liu Z, Song L, Zhu B. Changes in Lipid Profiles of Dried Clams ( Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7764-7774. [PMID: 29965751 DOI: 10.1021/acs.jafc.8b03047] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide value, p-anisidine value, thiobarbituric acid-reactive substances value, total oxidation value, acid value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
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Affiliation(s)
- Hongkai Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
| | - Dayong Zhou
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Xiaopei Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
| | - Zhongyuan Liu
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457 , People's Republic of China
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65
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Xu D, Sun L, Li C, Wang Y, Ye R. Inhibitory effect of glucose oxidase from Bacillus sp. CAMT22370 on the quality deterioration of Pacific white shrimp during cold storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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66
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Zhu S, Wu H, Zhang C, Jie J, Liu Z, Zeng M, Wang C. Spoilage of refrigerated Litopenaeus vannamei: eavesdropping on Acinetobacter acyl-homoserine lactones promotes the spoilage potential of Shewanella baltica. Journal of Food Science and Technology 2018; 55:1903-1912. [PMID: 29666543 DOI: 10.1007/s13197-018-3108-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2017] [Accepted: 03/05/2018] [Indexed: 10/17/2022]
Abstract
Shewanella baltica and Acinetobacter are among the predominant spoilage bacteria in refrigerated shrimp (Litopenaeus vannamei). S. baltica are incapable of producing acyl-homoserine lactone (AHL) quorum sensing signals, but can respond to environmental AHLs. In this paper, Acinetobacter was found to produce three AHLs, i.e. N-butanoyl-l-homoserine lactone (C4-HSL), N-(3-oxohexanoyl)-l-homoserine lactone (O-C6-HSL) and N-(3-oxooctanoyl)-l-homoserine lactone (O-C8-HSL), according to thin-layer chromatography using the bioreporter Agrobacterium tumefaciens A136. The agar diffusion and β-galactosidase assays revealed that S. baltica could eavesdrop on these three AHLs from Acinetobacter. Eavesdropping on Acinetobacter AHLs especially C4-HSL was found to boost the growth of S. baltica particularly under nutrient limiting conditions (up to 40-fold increase) in the co-culture experiments. The azocasein assay revealed that S. baltica produced fourfold more extracellular proteases in response to Acinetobacter AHLs. As demonstrated by the biofilm crystal violet staining assay and confocal laser scanning microscopy, eavesdropping also decreased the biofilm-forming capacity of Acinetobacter. By inoculation of S. baltica and Acinetobacter onto surface-sterilized shrimp, eavesdropping was found to endow a growth advantage to S. baltica in vivo, resulting in a 0.5 day shortened shelf life of shrimp according to total volatile basic nitrogen levels and sensory analysis. Overall, the AHL-dependent eavesdropping increased the spoilage potential of S. baltica, providing a fresh perspective on the spoilage process of refrigerated L. vannamei, and this may inspire the development of novel preservation techniques in the future to further reduce post-harvest loss of shrimp.
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Affiliation(s)
- Suqin Zhu
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Haohao Wu
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Caili Zhang
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Jinxin Jie
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Zunying Liu
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Mingyong Zeng
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Changyun Wang
- 2School of Medicine and Pharmacy, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
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67
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Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.078] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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68
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Bhat TH, Chouksey MK, Balange AK, Nayak BB. Effect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp ( Litopenaeus vannamei). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tariq Hussain Bhat
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Mithlesh Kumar Chouksey
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Amjad Khansaheb Balange
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
| | - Binaya Bhusan Nayak
- Central Institute of Fisheries Education (CIFE); Seven Bungalows, Versova, Andheri (W), Mumbai 400061, India
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69
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Le NT, Doan NK, Nguyen Ba T, Tran TVT. Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp ( Penaeus monodon ). Food Chem 2017; 235:220-226. [DOI: 10.1016/j.foodchem.2017.05.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 05/08/2017] [Accepted: 05/10/2017] [Indexed: 11/15/2022]
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70
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Nondestructive Freshness Discriminating of Shrimp Using Visible/Near-Infrared Hyperspectral Imaging Technique and Deep Learning Algorithm. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1050-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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71
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Zamora-Méndez S, Robles-Romo A, Marin-Peralta E, Arjona O, Apún-Molina JP, Beltrán-Lugo AI, Palacios E, Racotta IS. Postmortem Metabolic, Physicochemical, and Lipid Composition Changes in Litopenaeus vannamei in Response to Harvest Procedures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1376236] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Saúl Zamora-Méndez
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | - Arlett Robles-Romo
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | | | - Olivia Arjona
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | - Juan P. Apún-Molina
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional-Instituto Politécnico Nacional, Unidad Sinaloa, Guasave, Sinaloa, Mexico
| | | | - Elena Palacios
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
| | - Ilie S. Racotta
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, B.C.S., Mexico
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72
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Sun T, Qin Y, Xu H, Xie J, Hu D, Xue B, Hua X. Antibacterial activities and preservative effect of chitosan oligosaccharide Maillard reaction products on Penaeus vannamei. Int J Biol Macromol 2017; 105:764-768. [PMID: 28732733 DOI: 10.1016/j.ijbiomac.2017.07.100] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 07/07/2017] [Accepted: 07/15/2017] [Indexed: 11/29/2022]
Abstract
The purpose of this study was to understand the influence of Maillard reaction (MR) on bioactivity of chitosan oligosaccharide (COS). The antibacterial activity against Pseudomonas aeruginosa and Vibrio parahaemolyticus and preservative effect of two kinds of COS MR products (MRPs) on Penaeus vannamei were evaluated. The structures of CG (MRPs of COS and glucose) and CM (MRPs of COS and maltose) were characterized by FT-IR and their molecular weights were measured by gel permeation chromatography (GPC). The results showed that CG has enhanced antibacterial activity and preservative effect compared to COS by evaluating total volatile base-nitrogen (TVB-N), trimethylamine (TMA), pH, total bacterial count (TBC) and sensory evaluation. Meanwhile, CM showed decreased antibacterial activity and preservative effect compared to COS by evaluating TMA, pH and TBC. The results indicated that antibacterial activity and preservative effect of COS increased or decreased after MR. In other words, the type of reducing sugar involved in MR had a great impact on the functional properties of COS-saccharide MRPs and their application to be used as a food preservative.
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Affiliation(s)
- Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China.
| | - Yingying Qin
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Honglei Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Dongmei Hu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Xinyi Hua
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
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73
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Bono G, Okpala COR, Vitale S, Ferrantelli V, Noto AD, Costa A, Di Bella C, Monaco DL. Effects of different ozonized slurry-ice treatments and superchilling storage (-1°C) on microbial spoilage of two important pelagic fish species. Food Sci Nutr 2017; 5:1049-1056. [PMID: 29188031 PMCID: PMC5694866 DOI: 10.1002/fsn3.486] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 03/11/2017] [Accepted: 03/19/2017] [Indexed: 11/05/2022] Open
Abstract
Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry-ice treatments and superchilling (-1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as "One-T") and repeatedly/sequentially on European anchovy (herein referred to as "Seq-T"). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone-treated ("Seq-T") showed lower TVC and Pseudomonas spp. values compared with one-time treated ("One-T") slurry-iced and control samples. Thus, combined slurry-ice and superchilling storage at Seq-T produced improved antimicrobial activity over One-T application. Largely, ozonized slurry-ice outcomes/results appear promising thanks to superchilling storage.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy
| | - Charles Odilichukwu R Okpala
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy.,Educare and Skills Training Network Middlesex United Kingdom
| | - Sergio Vitale
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy
| | | | - Annamaria Di Noto
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Antonella Costa
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Calogero Di Bella
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Daniela Lo Monaco
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
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74
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Kaur BP, Srinivasa Rao P. Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13366] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat, Haryana 131028 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur West Bengal 721302 India
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75
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Zhu S, Zhang C, Wu H, Jie J, Zeng M, Liu Z, Wang C, Yang H. Spoilage of refrigerated (4 °C)Litopenaeus vannamei: cooperation betweenShewanellaspecies and contribution of cyclo-(L-Pro-L-Leu)-dependent quorum sensing. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13427] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Suqin Zhu
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Caili Zhang
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Haohao Wu
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Jinxin Jie
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Mingyong Zeng
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Zunying Liu
- College of Food Science and Engineering; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Changyun Wang
- School of Medicine and Pharmacy; Ocean University of China; 5 Yushan Road Qingdao Shandong 266003 China
| | - Huicheng Yang
- Zhejiang Marine Development Research Institute; No.10, Tiyu Road Zhoushan Zhejiang 316021 China
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76
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Yang SP, Xie J, Qian YF. Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method. J Food Sci 2017; 82:1178-1183. [DOI: 10.1111/1750-3841.13705] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 03/05/2017] [Accepted: 03/09/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sheng-Ping Yang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| | - Yun-Fang Qian
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
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77
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Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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78
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Khazaei N, Esmaiili M, Emam-Djomeh Z. Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1837-1845. [PMID: 27491307 DOI: 10.1002/jsfa.7984] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2016] [Revised: 07/09/2016] [Accepted: 08/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L-1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and glycerol (3.5 g L-1 ) as plasticizer. The effects of coating solutions (CS1-4) on the quality changes of shrimps during refrigerated storage over 20 days were investigated. RESULTS The total volatile basic nitrogen (TVB-N) value in shrimps coated with CS4 (containing 10% w/w thymol) was slightly higher than the upper threshold of 300 mg kg-1 on day 18, whereas that of uncoated shrimps increased to, or over, the threshold value on day 7. Active coatings significantly reduced (P < 0.05) microbial growth in shrimps during the cold storage without a negative impact on the organoleptic properties. Using CS4 on the shrimp samples immediately reduced total viable count and psychrotrophic bacteria count by 2 and 1 log colony forming units g-1 , respectively, compared to controls. CONCLUSION The results of the present study revealed that the active edible coatings based on BSG activated with thymol had good potential to be used in the production of active packaging for various food applications. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Naimeh Khazaei
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Urmia University, Iran
| | - Mohsen Esmaiili
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Urmia University, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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79
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80
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Alparslan Y, Baygar T. Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1862-y] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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81
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Li Y, Yang Z, Li J. Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:291-298. [PMID: 27013186 DOI: 10.1002/jsfa.7730] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 03/16/2016] [Accepted: 03/16/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Shrimp is a low-fat, high-protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L-1 polyphenols, and 8 g L-1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), K-value, thiobarbituric acid (TBA), polyphenol oxidase (PPO) activity, and were also assessed by sensory evaluation. RESULTS The results showed that PP, PS, and the mixture of polyphenols and polysaccharides (PP+PS) could inhibit the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K-value, and reduce total viable count (TVC) compared with the control group. PP could also inhibit polyphenol oxidase (PPO) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP+PS could extend the shelf-life of shrimp by 3-4 days compared with the control group. CONCLUSION PP+PS could more effectively maintain quality and extend shelf-life during refrigerated storage. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yingchang Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Zhongyan Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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82
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Okpala COR, Bono G, Geraci ML, Sardo G, Vitale S, Schaschke CJ. Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.07.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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83
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Okpala COR, Bono G, Pipitone V, Vitale S, Cannizzaro L. Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons. Food Nutr Res 2016; 60:30955. [PMID: 27799084 PMCID: PMC5088346 DOI: 10.3402/fnr.v60.30955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 08/23/2016] [Accepted: 09/07/2016] [Indexed: 11/26/2022] Open
Abstract
Background To date, there seems to be limited-to-zero emphasis about how consumers perceive crustacean products subject to either chemical and or non-chemical preservative treatments. In addition, studies that investigated price comparisons of crustacean products subject to either chemical or chemical-free preservative methods seem unreported. Objective This study focused on providing some foundational knowledge about how consumers perceive traditionally harvested crustaceans that are either chemical-treated and or free of chemicals, incorporating price comparisons using a descriptive approach. Design The study design employed a questionnaire approach via interview using a computer-assisted telephone system and sampled 1,540 participants across five key locations in Italy. To actualize consumer sensitivity, ‘price’ was the focus given its crucial role as a consumption barrier. Prior to this, variables such as demographic characteristics of participants, frequency of purchasing, quality attributes/factors that limit the consumption of crustaceans were equally considered. Results By price comparisons, consumers are likely to favor chemical-free (modified atmosphere packaging) crustacean products amid a price increase of up to 15%. But, a further price increase such as by 25% could markedly damage consumers’ feelings, which might lead to a considerable number opting out in favor of either chemical-treated or other seafood products. Comparing locations, the studied variables showed no statistical differences (p>0.05). On the contrary, the response weightings fluctuated across the studied categories. Both response weightings and coefficient of variation helped reveal more about how responses deviated per variable categories. Conclusions This study has revealed some foundational knowledge about how consumers perceive traditionally harvested crustaceans that were either chemical-treated or subject to chemical-free preservative up to price sensitivity using Italy as a reference case, which is applicable to other parts of the globe.
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Affiliation(s)
| | - Gioacchino Bono
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy;
| | - Vito Pipitone
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy
| | - Sergio Vitale
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy
| | - Leonardo Cannizzaro
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Mazara del Vallo, Italy
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84
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Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus). Journal of Food Science and Technology 2016; 53:3651-3660. [DOI: 10.1007/s13197-016-2331-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2016] [Accepted: 08/25/2016] [Indexed: 12/18/2022]
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85
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Abbasvali M, Ranaei A, Shekarforoush SS, Moshtaghi H. The Effects of Aqueous and Alcoholic Saffron (Crocus sativus) Tepal Extracts on Quality and Shelf-Life of Pacific White Shrimp (Litopeneous vannamei) During Iced Storage. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12225] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Maryam Abbasvali
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Shahrekord University; Shahrekord Iran
| | - Afshin Ranaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Shahrekord University; Shahrekord Iran
| | | | - Hamdollah Moshtaghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Shahrekord University; Shahrekord Iran
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86
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Meenatchisundaram S, Chandrasekar CM, Udayasoorian LP, Kavindapadi Rajasekaran R, Kesavan RK, Srinivasan B, Muthusamy S. Effect of spice-incorporated starch edible film wrapping on shelf life of white shrimps stored at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4268-4275. [PMID: 26800104 DOI: 10.1002/jsfa.7638] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/10/2015] [Accepted: 01/15/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND White shrimps (Litopenaeus vannamei) are a major aquaculture product in the world fishery market. The main aim of this study was to investigate the effect of clove- and cinnamon-assimilated starch edible films on the shelf life of white shrimps in terms of maintaining their freshness and other organoleptic properties. Physical, chemical, microbial and sensory qualities of edible film-wrapped white shrimps were studied until they reached their limit of acceptability during storage at different temperatures (10 and 4 °C). RESULTS Shrimp samples wrapped with spice-assimilated edible films showed lower bacterial counts. Shelf life extension of edible film-wrapped white shrimps was estimated to be 14 and 12 days for storage at 10 and 4 °C respectively. Reduced lipid oxidation and release of nitrogen base compounds were noted for edible film-wrapped shrimp samples. Good consumer acceptance was noted for edible film-wrapped shrimp samples through sensory evaluation. CONCLUSION The results of this study show that spice-fused edible films were effective in inhibiting the growth of microbial populations. Reductions in lipid oxidation and total volatile base nitrogen were also achieved through edible film wrapping of shrimps, which increased their consumer acceptance during sensory evaluation. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | - Sukumar Muthusamy
- Centre for Food Technology, Anna University, Chennai, Tamilnadu, India
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87
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Bono G, Okpala COR, Badalucco CV, Milisenda G, Vitale S. Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus). EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gioacchino Bono
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | | | - Cinzia V. Badalucco
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Giacomo Milisenda
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Sergio Vitale
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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88
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Ghasemi-Varnamkhasti M, Goli R, Forina M, Mohtasebi SS, Shafiee S, Naderi-Boldaji M. Application of Image Analysis Combined with Computational Expert Approaches for Shrimp Freshness Evaluation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1118386] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Reza Goli
- Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
| | - Michele Forina
- Department of Drug and Food Chemistry and Technology, University of Genoa, Genoa, Italy
| | | | - Sahameh Shafiee
- Department of Agricultural Machinery Engineering, Tarbiat Modares University, Tehran, Iran
| | - Mojtaba Naderi-Boldaji
- Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord, Iran
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89
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Okpala COR. Lipid autoxidation in ozone-processed crustacea under cold storage: A treatise. ACTA ACUST UNITED AC 2016. [DOI: 10.1002/lite.201600026] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- Istituto per l'Ambiente Marino Costiero; Consiglio-Nazionale delle Ricerche (IAMC-CNR); Via L. Vaccara 61 91026 Mazara del Vallo Italy
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90
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Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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91
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Okpala COR, Bono G, Cannizzaro L, Jereb P. Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500347] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- School of Science; Monash University Sunway Campus; Bandar Sunway Selangor D.E. Malaysia
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Leonardo Cannizzaro
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Patrizia Jereb
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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92
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Okpala COR, Bono G. Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1231-1240. [PMID: 25866918 DOI: 10.1002/jsfa.7211] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 03/29/2015] [Accepted: 04/07/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses. RESULTS No significant correlation (P > 0.05) was found between the biometric and physicochemical indices of the sampled L. vannamei specimens. Possibly the lack of post-mortem and physical change(s) at day of harvest together with the absence of temporal variable may have collectively limited the degree of any significant correlation between biometric and physicochemical data points measured in this study. Although the TWs of freshly harvested L. vannamei shrimp resembled (P > 0.05), SL and CF differed significantly (P < 0.05) with minimal explained variance. Moreover, some biometric and physicochemical variables were independently correlated (P < 0.05). CONCLUSION Data indicated that no significant correlation existed between biometric and physicochemical characteristics of freshly harvested L. vannamei shrimp. Across the farms studied, however, the biometric data were comparable. To best knowledge, this is the first study to investigate the biometric and physicochemical properties of freshly harvested shrimp using a comparative approach, which is also applicable to other economically important aquaculture species. Overall, this work provides useful information for competent authorities/stakeholders of the fishery industry and serves as a baseline for preservative treatments.
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Affiliation(s)
- Charles Odilichukwu R Okpala
- School of Science, Monash University, 46150, Bandar Sunway, Selangor DE, Malaysia
- Department of Chemical and Environmental Engineering, Masdar Institute, PO Box 54224, Abu Dhabi, United Arab Emirates
- Istituto per l'Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara 61, 91026, Mazara del Vallo, Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara 61, 91026, Mazara del Vallo, Italy
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93
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Dai XY, Zhang MX, Wei XY, Hider RC, Zhou T. Novel Multifunctional Hydroxypyridinone Derivatives as Potential Shrimp Preservatives. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1694-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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94
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Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.011] [Citation(s) in RCA: 135] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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95
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Okpala COR, Bono G, Falsone F, Cani MV, Scannella D, Di Maio F. Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage? ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.profoo.2016.02.084] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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96
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Xu Z, Liu X, Wang H, Hong H, Yu X, Luo Y. Establishment of the Arrhenius Model and the Radial Basis Function Neural Network (RBFNN) Model to Predict Quality of Thawed Shrimp (S
olenocera melantho
) Stored at Different Temperatures. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12666] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zihan Xu
- College of Food Science and Nutritional Engineering; China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Xiaochang Liu
- College of Food Science and Nutritional Engineering; China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Huiyi Wang
- College of Food Science and Nutritional Engineering; China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Hui Hong
- College of Food Science and Nutritional Engineering; China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
| | - Xunpei Yu
- Taizhou Tianhe Aquatic Products Co., Ltd; Zhejiang China
| | - Yongkang Luo
- College of Food Science and Nutritional Engineering; China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product; Beijing 100083 China
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97
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Bono G, Okpala COR, Alberio GRA, Messina CM, Santulli A, Giacalone G, Spagna G. Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage. Food Chem 2015; 197:581-8. [PMID: 26616991 DOI: 10.1016/j.foodchem.2015.10.146] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Revised: 10/29/2015] [Accepted: 10/31/2015] [Indexed: 11/16/2022]
Abstract
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2+50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P<0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P<0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy.
| | - Charles Odilichukwu R Okpala
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giuseppina R A Alberio
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
| | - Concetta M Messina
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Andrea Santulli
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Gabriele Giacalone
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giovanni Spagna
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
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98
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Qian YF, Xie J, Yang SP, Huang S, Wu WH, Li L. Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.077] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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99
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Okpala COR, Bono G, Abdulkadir A, Madumelu CU. Ozone (O3) Process Technology (OPT): An Exploratory Brief of Minimal Ozone Discharge applied to Shrimp Product. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.egypro.2015.07.206] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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100
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Li XX, Tian X, Li JR. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei. FOOD SCI TECHNOL INT 2015. [PMID: 26199222 DOI: 10.1177/1082013215596650] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Using thermal processing (TP) treatment (100 ℃, 1-8 min) as a control, the effects of high hydrostatic pressure (HHP, 200-500 MPa, 2.5-20 min) on the microbiological and biochemical characteristics of white shrimp Litopenaeus vannamei were investigated. The results showed that the efficiency of polyphenol oxidase (PPO) inactivation and log reduction of total plate count (TPC) by HHP treatment were all significantly lower than by TP treatment (p < 0.05). The rate of inactivation for TPC and PPO all increased with the increase of HHP pressure and holding time (p < 0.05). The inactivation of PPO was in accordance with a first-order kinetics with the HHP treating time. Hardness of HHP-treated samples at the pressure of 300-500 MPa was higher than TP-treated samples, while the yield loss of HHP treatment was significantly lower than with TP treatment (p < 0.05), long time and high pressure of HHP treatment turned the appearance of shrimps slightly pink.
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Affiliation(s)
- Xiu-Xia Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
| | - Xin Tian
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
| | - Jian-Rong Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
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