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Ji C, Wang Y. Lignin-containing cellulose nanocrystals from maple leaves: A natural Pickering emulsion stabilizer for food preservation. Food Chem 2024; 463:141407. [PMID: 39340918 DOI: 10.1016/j.foodchem.2024.141407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2024] [Revised: 09/08/2024] [Accepted: 09/22/2024] [Indexed: 09/30/2024]
Abstract
Cellulose nanocrystals have been obtained from maple leaves for stabilizing Pickering emulsions, but a chemical modification is required to improve hydrophobicity and the yield is relatively low due to the removal of non-cellulose components. Herein, lignin was retained while isolating cellulose from maple leaves, and the prepared lignin-containing cellulose nanocrystals (LCNCs) were applied as natural Pickering emulsion stabilizers. Rod-like shaped LCNCs with tunable lignin contents had suitable hydrophobicity and high aspect ratios, resulting in long-term stability of LCNC-stabilized Pickering emulsions. The obtained emulsions provided good encapsulation and protection of cinnamaldehyde, and the controlled release of cinnamaldehyde promoted sustained antibacterial efficacy. Both direct-contact and non-contact preservation modes were investigated for shrimp preservation, where headspace release of cinnamaldehyde from emulsions at non-contact mode was more effective in inhibiting bacterial proliferation compared to direct-contact (spray-coating) mode. This work demonstrates the feasibility of developing value-added LCNCs from maple leaves as sustainable Pickering emulsion stabilizers.
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Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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2
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Cocito LL, Permigiani S, Tapella F, Lattuca ME, Tomac A, Czerner M, Romero MC. Shelf-life of cooked meat of southern king crab ( Lithodes santolla) and false king crab ( Paralomis granulosa) during refrigerated storage. Heliyon 2024; 10:e36475. [PMID: 39262967 PMCID: PMC11388567 DOI: 10.1016/j.heliyon.2024.e36475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 08/15/2024] [Accepted: 08/15/2024] [Indexed: 09/13/2024] Open
Abstract
Lithodes santolla (SKC) and Paralomis granulosa (FSKC) are economically important resources exploited in southern South America. The effect of refrigerated storage (4 °C on flake ice) on physico-chemical (pH, thiobarbituric reactive substances (TBARs), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), and water content (WC)), microbiological (total viable mesophilic bacteria (TVMC), psychrotrophic bacteria (TVPC), Staphylococcus spp, coliforms, enterobacteria, molds and yeasts) and sensory (odor, appearance, texture, juiciness, and taste) parameters was analyzed in the cooked SKC and FSKC merus. For each species, cooked merus from 36 animals were randomly distributed into 6 groups, corresponding to 0, 2, 5, 8, 11, and 14 days of storage. On each day, samples were taken for physico-chemical (n = 6), microbiological (n = 3), and sensory (n = 15) analyses. The pH values increased over time (P < 0.01 in both species), the TBARs only increased in FSKC (P = 0.008), whereas the TVB-N significantly rose only in SKC (P = 0.001). The WHC and the WC did not change over time for any of the king crab species (P > 0.05) in all cases. The presence of TVCM, TVCP, and Staphylococcus spp. in both species was observed from day 0. Furthermore, pathogenic microorganisms (S. aureus, coliforms, and enterobacteria) were not detected, and only the TVCP in SFKC reached the suggested microbial limit after 11 days. All sensory scores significantly decreased (P < 0.001) over time, but the quality of both king crab species remained acceptable until the 11th day. These findings suggest that the shelf-life of cooked merus was 11 and 8 days for SKC and SFKC, respectively, when stored at 4 °C with the presence of flake ice. These contributions consist of elucidating the shelf-life of these economically important seafood products and providing insights into their quality maintenance during storage.
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Affiliation(s)
- Laura L Cocito
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Sabrina Permigiani
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Federico Tapella
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - M Eugenia Lattuca
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Alejandra Tomac
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, J. B. Justo 4302, B7608FDQ Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Marina Czerner
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, J. B. Justo 4302, B7608FDQ Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - M Carolina Romero
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
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3
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Ni L, Jiang C, Guo Q, Chi H, Fan C, Shi J, Lin N, Liu Z, Chen S. Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba). Food Res Int 2024; 183:114190. [PMID: 38760127 DOI: 10.1016/j.foodres.2024.114190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
This study aimed to determine the effect of different frozen temperatures during storage on the quality of Antarctic krill (Euphausia superba) and assess the change at the metabolite level via a combination of physicochemical property analysis, liquid chromatography-tandem mass spectrometry (LC-MS) based non-targeted metabolomics profiling. Regarding samples stored at -20 °C, the expressions of 7055 metabolites were elevated, while 2313 were downregulated. Lipids and lipid molecules had the highest proportion of differential metabolites. A total of 432 discriminatory metabolites with Kyoto Encyclopedia of Genes and Genomes (KEGG) IDs was obtained. We also observed that the concentrations of differential bitter free amino acids (FAAs) and oxidation products of arachidonic and linoleic acid increased. Moreover, as the storage temperature increased, the freshness, umami, and sweetness components were considerably reduced. Furthermore, results indicated that the color, pH and water-holding capacity (WHC) were potential indicators of quality deterioration, while inosinic acid was a probable biomarker for umami degradation of frozen Antarctic krill. In conclusion, this study demonstrates that storage at lower temperatures can be beneficial for maintaining the freshness of Antarctic krill from macro and micro perspectives.
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Affiliation(s)
- Ling Ni
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Chaojun Jiang
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Hai Chi
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Chengqi Fan
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Jiangao Shi
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Na Lin
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Zhidong Liu
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
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4
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Zhao S, Bian Y, Zhang G, Yang G, Hou X, Gui J, Mu S, Liu S, Fang Y. Shelf-life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 during cold storage. J Food Sci 2024; 89:1976-1987. [PMID: 38454630 DOI: 10.1111/1750-3841.16969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/02/2023] [Accepted: 01/18/2024] [Indexed: 03/09/2024]
Abstract
Seafood is highly perishable and has a short shelf-life. This study investigated the effect of chitosan and alginate (CH-SA) coating combined with the cell-free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group (400 mL); the CH-SA group (1% chitosan/1% alginate); the CFS-CH-SA group (1% chitosan/1% alginate with 400 mL CFS) are treatment groups, and the control group (400 mL sterile water). The CFS-CH-SA coating effectively suppressed microbial growth total viable count and chemical accumulation (pH, total volatile basic nitrogen, thiobarbituric acid reactive substance) compared with the control. Additionally, the CFS-CH-SA coating improved the texture and sensory characteristics of shrimp during storage. The coated shrimp exhibited significantly reduced water loss (p < 0.05). The combination of CH-SA coating with CFS treatment can extend the shelf life of shrimp. PRACTICAL APPLICATION: Recently, edible films have received more consideration as a promising method to enhance the shelf life of seafood. The presence of Lactic acid bacteria metabolites in edible films reduces spoilage and improves consumer health. Our findings encourage the application of edible coating incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 to design multifubctional foods and preserve the qualities of shrimp.
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Affiliation(s)
- Shuangshuang Zhao
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yingying Bian
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Gewen Zhang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Jiajin Gui
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shuting Mu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
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Ji C, Wei J, Wang Y. Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation. Carbohydr Polym 2024; 326:121590. [PMID: 38142089 DOI: 10.1016/j.carbpol.2023.121590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/10/2023] [Accepted: 11/11/2023] [Indexed: 12/25/2023]
Abstract
The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.
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Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Jiachen Wei
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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6
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Wang W, Niu B, Liu R, Chen H, Fang X, Wu W, Wang G, Gao H, Mu H. Development of bio-based PLA/cellulose antibacterial packaging and its application for the storage of shiitake mushroom. Food Chem 2023; 429:136905. [PMID: 37487388 DOI: 10.1016/j.foodchem.2023.136905] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/01/2023] [Accepted: 07/10/2023] [Indexed: 07/26/2023]
Abstract
This study presents the extraction of cellulose from water bamboo byproducts to prepare polylactic acid (PLA)/cellulose antibacterial packaging material. The cellulose was modified using a silane coupling agent, which improved the interfacial compatibility between cellulose and PLA. Upon coating the PLA onto the modified cellulose sheet, the water contact angle of the composite material increased from 11.42° to 132.12° and the water absorption rate decreased from 182.52% to 55.71%, which improved the water resistance performance of the material. The addition of cinnamaldehyde in the PLA layer imparted antibacterial activity to the PLA/cellulose packaging material. This packaging material effectively inhibited the mycelial growth and spore germination of Aspergillus niger and Trichoderma harzianum isolated from shiitake mushroom. Additionally, the study investigated the effects of the composite on the postharvest quality of shiitake mushroom. Overall, the packaging material contributed to shiitake mushroom storage and can be applied to other perishable food products.
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Affiliation(s)
- Weitao Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ben Niu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ruiling Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hangjun Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangjun Fang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weijie Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Guannan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Haiyan Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Honglei Mu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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7
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Yan F, Zhong J, Chen J, Liu W, Chen X. Application of alginate oligosaccharide produced by enzymatic hydrolysis in the preservation of prawns. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101897] [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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9
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Liu Y, Zhu Y, Yang Y, Hu S, Jiang W. Quality improvement of shrimp ( Litopenaeus vannamei) during refrigerated storage by application of Maillard peptides/water-soluble chitosan coating. Food Sci Nutr 2022; 10:2980-2988. [PMID: 36171773 PMCID: PMC9469853 DOI: 10.1002/fsn3.2894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of squid Maillard peptides (SMPs) on the shelf life and quality of shrimp for 20 days. Water-soluble chitosan coatings incorporated with SMPs (SMPs + chitosan) were applied to shrimp under chilled conditions. Untreated samples were used as control, along with samples treated with water-soluble chitosan and SMPs alone. The pH increase was observed in all samples, as well as increased total plate count, total volatile basic nitrogen, peroxide value, and thiobarbituric acid index. However, these indexes in the SMPs + chitosan group were lower than the other three groups, which suggested SMPs + chitosan might play a role in retarding quality loss of shrimp, and there might be a combined effect between water-soluble chitosan and SMPs. Based on hardness, springiness, and sensory evaluation, shrimp coated with SMPs + chitosan was the best preserved, with a shelf life of 16 days but only 8-12 days for other samples. The present work demonstrates the effectiveness of SMPs + chitosan, offering a promising alternative to inhibit microbial growth and lipid oxidation on shrimps during refrigerated storage.
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Affiliation(s)
- Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Yanling Zhu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Yang Yang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Shiwei Hu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
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10
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Peng Z, Li Y, Tan L, Chen L, Shi Q, Zeng QH, Liu H, Wang JJ, Zhao Y. Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps. Food Chem 2022; 378:132127. [PMID: 35033723 DOI: 10.1016/j.foodchem.2022.132127] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 01/02/2022] [Accepted: 01/08/2022] [Indexed: 11/04/2022]
Abstract
A series of gallic acid-benzylidenehydrazine hybrids were synthesized and evaluated for their tyrosinase inhibitory activity. Thereinto, compounds 5d and 5f potently inhibited tyrosinase with IC50 of 15.3 and 3.3 μM, compared to kojic acid (44.4 μM). The inhibition mechanism suggested that 5d and 5f not only chelated with Cu2+, but also reduced Cu2+ to Cu1+ in the tyrosinase active site. Additionally, 5d and 5f exhibited strong DPPH scavenging and antibacterial activities against Vibrio parahaemolyticu and Staphylococcus aureus, which can be attributed to the function of gallic acid and hydrazone moiety. These compounds also exhibited capacity to preserve fresh-cut apples and shrimps. Finally, 5d and 5f exhibited low cytotoxic activity in a human cell line (HEK293). Therefore, these compounds possess anti-tyrosinase, antioxidant, and antibacterial activities, and can be used in the development of novel food preservatives.
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Affiliation(s)
- Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lijun Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China.
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
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11
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Salarbashi D, Tafaghodi M, Fathi M, aboutorabzade SM, Sabbagh F. Development of curcumin-loaded Prunus armeniaca gum nanoparticles: Synthesis, characterization, control release behavior, and evaluation of anticancer and antimicrobial properties. Food Sci Nutr 2021; 9:6109-6119. [PMID: 34760242 PMCID: PMC8565235 DOI: 10.1002/fsn3.2562] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/23/2021] [Accepted: 08/09/2021] [Indexed: 12/21/2022] Open
Abstract
The present work was conducted to develop a new polysaccharide-based encapsulation system via electrostatic interactions between Prunus armeniaca gum exudates (PAGE) and Ca2+ ions to enhance the biological activity and bioavailability of curcumin. The effects of different levels of pH (6, 7, and 8) and ion concentrations (1, 3, and 5) on the particle diameter and surface charge of the samples were examined. The encapsulation efficiency in the PAGE-based nanoparticles was realized to be 86.1%, indicating the encapsulation technique applied in this study was effective to entrap most of the curcumin within the PAGE matrix. The nanoparticles showed a smooth surface with spherical shape. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (X-ray) studies confirmed the formation of polyelectrolyte complexation. The cumulative release of curcumin in simulated gastrointestinal tract was less than 75%, revealing a gradual release trend. Both pure curcumin and curcumin-loaded nanoparticles were toxic to the cancer cell lines.
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Affiliation(s)
- Davoud Salarbashi
- Nanomedicine Research CenterSchool of MedicineGonabad University of Medical SciencesGonabadIran
- Department of food science and nutritionSchool of MedicineGonabad University of Medical SciencesGonabadIran
| | - Mohsen Tafaghodi
- Nanotechnology Research CenterPharmaceutical Technology InstituteMashhad University of Medical SciencesMashhadIran
- Pharmaceutics DepartmentSchool of PharmacyMashhad University of Medical SciencesMashhadIran
| | - Morteza Fathi
- Health Research CenterLife Style InstituteBaqiyatallah University of Medical SciencesTehranIran
| | | | - Farzaneh Sabbagh
- Department of Chemical EngineeringChungbuk National UniversityCheongjuKorea
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12
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Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6649583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Phase changes of carbon dioxide (supercritical or subcritical) depend on its proximity to a pressure of 7.35 MPa and temperature of 31.1°C. Carbon dioxide becomes supercritical and subcritical when it is above and slightly below its critical point, respectively. This study aims to determine the effect of high-pressure CO2 treatments at a pressure of 900 psi, 950 psi (subcritical), and 1100 psi (supercritical) and at holding times of 5, 10, and 15 min on the quality parameters of white shrimp (Litopenaeus vannamei) and to determine the shelf life of white shrimp processed with the best treatment. The results showed that the interaction between pressure and holding time had a significant
effect on cholesterol, protein, moisture content, and
value, but pressure had a significant effect on carotene content. The best treatment was a supercritical CO2 treatment at 1100 psi for 10 min, which was determined based on a significant reduction in the number of microorganisms and no significant changes in color, texture, and fat content were observed compared with control. The best treatment was applied to process shrimps, which were then stored at 4°C to evaluate the effectiveness of scCO2 treatment on the shelf life. No significant changes were found in PV and lipid in treated and scCO2-treated shrimps during storage, but the treatment significantly affected pH, TVBN, and microbial counts. Among the samples, there was no hedonic difference in all sensory attributes. Supercritical CO2 treatment at 1100 psi for 10 min can be an alternative method for preservation of shrimps.
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13
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Rathod NB, Ranveer RC, Benjakul S, Kim SK, Pagarkar AU, Patange S, Ozogul F. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Compr Rev Food Sci Food Saf 2021; 20:4182-4210. [PMID: 34146459 DOI: 10.1111/1541-4337.12787] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/18/2021] [Accepted: 05/18/2021] [Indexed: 12/23/2022]
Abstract
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Rahul Chudaman Ranveer
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Se-Kwon Kim
- Department of Marine Science & Convergence Engineering, College of Science & Technology Hanyang University Erica, Ansan-si, Gyeonggi-do, South Korea
| | - Asif Umar Pagarkar
- Marine Biological Research Station, (DBSKKV), Ratnagiri, Maharashtra, 415 612, India
| | - Surendra Patange
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey, 01330, Turkey
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14
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Enhancing microbial management and shelf life of shrimp Penaeus vannamei by using nanoparticles of metallic oxides as an alternate active packaging tool to synthetic chemicals. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100652] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Lama-Muñoz A, Gómez-Carretero A, Rubio-Senent F, Bermúdez-Oria A, Maya I, Fernández-Bolaños JG, Vioque B, Fernández-Bolaños J. Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps. Antioxidants (Basel) 2021; 10:antiox10050728. [PMID: 34063093 PMCID: PMC8147989 DOI: 10.3390/antiox10050728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/27/2021] [Accepted: 04/30/2021] [Indexed: 11/16/2022] Open
Abstract
Melanosis is an unsolved problem of the crustacean industry and the cause of great loss of value. This study investigates the effect of two potent, natural antioxidants isolated from olive waste (hydroxytyrosol, HT and 3,4-dihydroxyphenylglycol, DHPG) and three novel HT-derivatives containing selenium and sulfur (dihydroxytyrosyl diselenide, N-hydroxytyrosyl selenourea, and N-hydroxytyrosyl thiourea) on the prevention of melanosis in Atlantic ditch shrimp (Palaemonetes varians) during refrigerated storage. These results clearly demonstrate the positive inhibitory effect of DHPG and dihydroxytyrosyl diselenide on delaying melanosis in vivo, although this effect was not dose dependent. The effect was associated with a concomitant-inhibitory effect on tyrosinase activity in vitro. To our knowledge, so far no studies on the prevention of melanosis have been conducted on this small specie of shrimp which is available in large quantities at any time of the year at low cost. Studies with these promising compounds could then be extended to other more economically important species with a greater guarantee of success.
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Affiliation(s)
- Antonio Lama-Muñoz
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.L.-M.); (F.R.-S.); (A.B.-O.); (B.V.)
| | - Antonio Gómez-Carretero
- Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Profesor García González 1, 41012 Seville, Spain; (A.G.-C.); (I.M.); (J.G.F.-B.)
| | - Fátima Rubio-Senent
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.L.-M.); (F.R.-S.); (A.B.-O.); (B.V.)
| | - Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.L.-M.); (F.R.-S.); (A.B.-O.); (B.V.)
| | - Inés Maya
- Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Profesor García González 1, 41012 Seville, Spain; (A.G.-C.); (I.M.); (J.G.F.-B.)
| | - José G. Fernández-Bolaños
- Department of Organic Chemistry, Faculty of Chemistry, University of Seville, Profesor García González 1, 41012 Seville, Spain; (A.G.-C.); (I.M.); (J.G.F.-B.)
| | - Blanca Vioque
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.L.-M.); (F.R.-S.); (A.B.-O.); (B.V.)
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.L.-M.); (F.R.-S.); (A.B.-O.); (B.V.)
- Correspondence:
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16
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Chen S, Tao F, Pan C, Hu X, Ma H, Li C, Zhao Y, Wang Y. Modeling quality changes in Pacific white shrimp (
Litopenaeus vannamei
) during storage: Comparison of the Arrhenius model and Random Forest model. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14999] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Jiangsu Ocean University Lianyungang China
| | - Feiyan Tao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- College of Food Science & Technology Shanghai Ocean University Shanghai China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Jiangsu Ocean University Lianyungang China
| | - Haixia Ma
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou China
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17
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Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp ( Parapenaeus longirostris) during the Shelf-Life. Foods 2020; 9:E1647. [PMID: 33187361 PMCID: PMC7696022 DOI: 10.3390/foods9111647] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
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Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
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18
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Javith MA, Balange AK, Xavier M, Hassan MA, Sanath Kumar H, Nayak BB, Krishna G. Comparative Studies on the Chemical Composition of Inland Saline Reared Litopenaeus vannamei. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1840474] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mohammed Akram Javith
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - Md. Aman Hassan
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - H. Sanath Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - Binaya Bhushan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - Gopal Krishna
- NAHEP PI, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
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19
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Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration. Int J Food Microbiol 2020; 312:108375. [DOI: 10.1016/j.ijfoodmicro.2019.108375] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 09/25/2019] [Accepted: 09/26/2019] [Indexed: 02/07/2023]
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20
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Qian YF, Xiong Q, Yang SP, Xie J. Formula optimization for melanosis-inhibitors of Pacific white shrimp ( Litopenaeus vannamei) by response surface methodology. Food Sci Biotechnol 2019; 28:1687-1692. [PMID: 31807341 DOI: 10.1007/s10068-019-00612-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 01/10/2019] [Accepted: 04/03/2019] [Indexed: 11/25/2022] Open
Abstract
Melanosis is major problem of crustaceans during their rigor mortis storage. This study for the first time was designed to optimize the formula of preservatives to maintain the color feature of Pacific white shrimp using response surface methodology. A three-factors-three-levels Box-Behnken design was applied to evaluate the effect of chitosan, citric acid and l-cysteine on color features (L*, a*, b* and ΔE) of Pacific white shrimp. It was found that the increasing rate of ΔE was retarded by the higher concentrations of chitosan, citric acid and l-cysteine in a certain range. The optimal formula for inhibiting the increase of ΔE was 1.36% chitosan, 0.47% citric acid and 0.31% l-cysteine. Under the optimal pretreated conditions, the predicted ΔE of shrimp after 8 days of storage was 14.59, close to the measured values (14.49). These results indicated that the optimal combined preservatives could retard the decrease of lightness and the aggregation of ΔE and melanosis effectively, and might be a potential application for retarding melanosis and extending shelf life of Pacific white shrimp.
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Affiliation(s)
- Yun-Fang Qian
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong District, Shanghai, 201306 People's Republic of China
| | - Qing Xiong
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong District, Shanghai, 201306 People's Republic of China
| | - Sheng-Ping Yang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong District, Shanghai, 201306 People's Republic of China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong District, Shanghai, 201306 People's Republic of China
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21
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Zhang Z, Xia G, Yang Q, Fan X, Lyu S. Effects of chitosan-based coatings on storage quality of Chinese shrimp. Food Sci Nutr 2019; 7:4085-4094. [PMID: 31890188 PMCID: PMC6924340 DOI: 10.1002/fsn3.1275] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/10/2019] [Accepted: 10/15/2019] [Indexed: 01/03/2023] Open
Abstract
We investigated the effects of chitosan-based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε-polylysine (CH + ε-PL), chitosan combined with ε-polylysine and carrageenan (CH + ε-PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K-value, and total volatile basic nitrogen (TVB-N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K-value, and TVB-N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε-polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε-polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε-polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.
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Affiliation(s)
- Zhen Zhang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Guanghui Xia
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Qiang Yang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Xinwen Fan
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Shuxia Lyu
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
- College of Bioscience and BiotechnologyShenyang Agricultural UniversityShenyangChina
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22
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Xie J, Wang Z, Wang S, Qian YF. Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics. FOOD SCI TECHNOL INT 2019; 26:291-299. [DOI: 10.1177/1082013219888306] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.
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Affiliation(s)
- Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Zun Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Shuo Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Yun-Fang Qian
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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23
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Pan C, Chen S, Hao S, Yang X. Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6121-6128. [PMID: 31260117 DOI: 10.1002/jsfa.9905] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 06/09/2023]
Abstract
Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shuxian Hao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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25
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Using deep learning and hyperspectral imaging to predict total viable count (TVC) in peeled Pacific white shrimp. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00129-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Velu S, Cheong Yew C, Zaman MZ, Abu Bakar F. Inhibition of Melanosis, Microbial and Quality Changes of White Shrimp ( Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1595800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Selvi Velu
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Chong Cheong Yew
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak, Kuala Lumpur, Malaysia
| | - Muhammad Zukhrufuz Zaman
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jawa Tengah, Indonesia
| | - Fatimah Abu Bakar
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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27
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Khodanazary A. Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1580719] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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28
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Chen K, Shao LL, Huo YF, Zhou JM, Zhu Q, Hider RC, Zhou T. Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Novel approach to identify phenoloxidases inhibitors: Optimization of spectrophotometric MBTH assay for high throughput use enzymatic assays and analysis. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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30
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Qian Y, Yang S, Ye JX, Xie J. Effect of quercetin-containing preservatives and modified atmospheric packaging on the production of biogenic amines in Pacific white shrimp (Litopenaeus vannamei). AQUACULTURE AND FISHERIES 2018. [DOI: 10.1016/j.aaf.2018.09.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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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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32
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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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33
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Licciardello F, Kharchoufi S, Muratore G, Restuccia C. Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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34
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Jin L, Ding G, Li P, Gu J, Zhang X. Changes in quality attributes of marine-trawling shrimp ( Solenocera crassicornis) during storage under different deep-frozen temperatures. Journal of Food Science and Technology 2018; 55:2890-2898. [PMID: 30065398 DOI: 10.1007/s13197-018-3207-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2018] [Accepted: 05/09/2018] [Indexed: 11/26/2022]
Abstract
The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (- 11, - 18, - 26 and - 37 °C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at - 37 °C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at - 26 and - 37 °C were significantly better than those stored at - 11 and - 18 °C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.
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Affiliation(s)
- Lei Jin
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
- Key Research Station for Fisheries Resources of Main Fishing Ground Ministry of Agriculture, Zhoushan, 316021 Zhejiang China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Guofang Ding
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Peipei Li
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Jie Gu
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Xiaojun Zhang
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
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35
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Hatab S, Lin K, Miao W, Chen M, Lin J, Deng S. Potential Utilization of Green Tea Leaves and Fenugreek Seeds Extracts as Natural Preservatives for Pacific White Shrimp During Refrigerated Storage. Foodborne Pathog Dis 2018; 15:498-505. [DOI: 10.1089/fpd.2017.2422] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Affiliation(s)
- Shaimaa Hatab
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt
| | - Kaihe Lin
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Wenhua Miao
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- United Key Laboratory of Aquatic Products Processing of Zhejiang Province, Zhoushan, China
| | - Meiling Chen
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- United Key Laboratory of Aquatic Products Processing of Zhejiang Province, Zhoushan, China
| | - Jiheng Lin
- Zhoushan Institute of Food and Drug Inspection, ZhouShan, China
| | - Shanggui Deng
- College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- United Key Laboratory of Aquatic Products Processing of Zhejiang Province, Zhoushan, China
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36
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Alotaibi S, Tahergorabi R. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.022] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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Friedman M. Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10406-10423. [PMID: 29155570 DOI: 10.1021/acs.jafc.7b04344] [Citation(s) in RCA: 120] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods. Solid foods include various fruits (bayberries, blueberries, raspberries, and strawberries), vegetables (carrots, celery, lettuce, spinach, cucumbers, and tomatoes), meats (beef, ham, pork, and frankfurters), poultry (chickens and turkeys), seafood (oysters and shrimp), bread, cheese, eggs, infant formula, and peanut paste. The described findings are not only of fundamental interest but also have practical implications for food safety, nutrition, and animal and human health. The collated information and suggested research needs will hopefully facilitate and guide further studies needed to optimize the use of cinnamaldehyde alone and in combination with other natural antimicrobials and medicinal antibiotics to help prevent and treat food animal and human diseases.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , Albany, California 94710, United States
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38
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Yang J, Cui C, Feng W, Zhao H, Wang W, Dong K. Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp ( Metapenaeus affinis
). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juan Yang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Wanzhen Feng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Wei Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Keming Dong
- Guangdong Weiwei Biotechnology Co., LTD; Guangzhou 510640 China
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39
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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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40
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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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41
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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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42
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Khalil MNA, Fekry MI, Farag MA. Metabolome based volatiles profiling in 13 date palm fruit varieties from Egypt via SPME GC-MS and chemometrics. Food Chem 2016; 217:171-181. [PMID: 27664623 DOI: 10.1016/j.foodchem.2016.08.089] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 08/21/2016] [Accepted: 08/24/2016] [Indexed: 01/18/2023]
Abstract
Dates (Phoenix dactylifera L.) are distributed worldwide as major food complement providing a source of sugars and dietary fiber as well as macro- and micronutrients. Although phytochemical analyses of date fruit non-volatile metabolites have been reported, much less is known about the aroma given off by the fruit, which is critical for dissecting sensory properties and quality traits. Volatile constituents from 13 date varieties grown in Egypt were profiled using SPME-GCMS coupled to multivariate data analysis to explore date fruit aroma composition and investigate potential future uses by food industry. A total of 89 volatiles were identified where lipid-derived volatiles and phenylpropanoid derivatives were the major components of date fruit aroma. Multivariate data analyses revealed that 2,3-butanediol, hexanal, hexanol and cinnamaldehyde contributed the most to classification of different varieties. This study provides the most complete map of volatiles in Egyptian date fruit, with Siwi and Sheshi varieties exhibiting the most distinct aroma among studied date varieties.
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Affiliation(s)
- Mohammed N A Khalil
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini st., Cairo P.B. 11562, Egypt
| | - Mostafa I Fekry
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini st., Cairo P.B. 11562, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini st., Cairo P.B. 11562, Egypt.
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43
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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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44
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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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45
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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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46
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Luo Z, Qin Y, Ye Q. Effect of nano-TiO2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12807] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Zisheng Luo
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Yu Qin
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Qingyang Ye
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
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47
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Okpala COR. The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.610095] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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48
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Effect of Chitosan Nanoparticle Coatings on the Quality Changes of Postharvest Whiteleg Shrimp, Litopenaeus vannamei, During Storage at 4 °C. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1458-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Okpala COR. Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Aşik E, Candoğan K. Effects of Chitosan Coatings Incorporated with Garlic Oil on Quality Characteristics of Shrimp. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12088] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Emine Aşik
- Sarkikaraagac Vocational School; Suleyman Demirel University; Isparta Turkey
| | - Kezban Candoğan
- Department of Food Engineering; Faculty of Engineering; Dışkapı Campus; Ankara University; Ankara 06110 Turkey
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