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Rusanova P, Bono G, Dara M, Falco F, Gancitano V, Lo Brutto S, Okpala COR, Nirmal NP, Quattrocchi F, Sardo G, Hassoun A. Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp ( Parapenaeus longirostris) during frozen storage. Front Nutr 2022; 9:955216. [PMID: 35967817 PMCID: PMC9363887 DOI: 10.3389/fnut.2022.955216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at -35°C and stored for 12 months at -18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.
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Affiliation(s)
- Polina Rusanova
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.,Department of Biological, Geological and Environmental Sciences (BiGeA)-Marine Biology and Fisheries Laboratory of Fano (PU), University of Bologna, Bologna, Italy
| | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Manuela Dara
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), Rome, Italy
| | - Francesca Falco
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Vita Gancitano
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Sabrina Lo Brutto
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Federico Quattrocchi
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Giacomo Sardo
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.,Syrian Academic Expertise (SAE), Gaziantep, Turkey
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Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.08.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ofoedu CE, Osuji CM, Omeire GC, Ojukwu M, Okpala COR, Korzeniowska M. Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study. J Food Sci 2020; 85:3081-3093. [PMID: 32966598 DOI: 10.1111/1750-3841.15446] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/04/2020] [Accepted: 08/14/2020] [Indexed: 11/30/2022]
Abstract
The continued increase in Nigeria's rice production makes product diversification very fitting, even to underutilized indigenous/local varieties. Further, rice converted to malt can bring about useful products like syrup with enhanced characteristics. In this context, a comparative study involving some functional properties of syrup from malted and unmalted rice of different varieties was carried out. Syrup from either filtered or centrifuged starch hydrolysates of enzyme hydrolyzed rice (malted/unmalted) flours gave rise to filtered unmalted (FUHR), filtered malted (FMHR), centrifuged unmalted (CUHR), and centrifuged malted hydrolyzed rice (CMHR) groups. From these, functional properties, that is, pH, total soluble proteins (TSP), total dissolved solids (TDS), total solids (TS), dextrose equivalent (DE), titratable acidity (TA), apparent brix (°B), specific gravity (SG), syrup yield (SY), and some minerals [calcium (Ca), iron (Fe), magnesium (Mg), and zinc (Zn)] were determined. Results showed syrup from malted with significantly higher (P < 0.05) SY, Brix, pH, SG, TS, TDS, and TSP, but significantly lower (P < 0.05) TA, DE, and mineral contents (Ca, Zn, Fe, and Mg) over the unmalted group. Some significant interactions (P < 0.05) were found, between rice variety, treatment and separation method (TS, TDS, DE, Brix, SY, and Ca), rice variety and treatment (TSP, Zn, Mg, and Fe), as well as rice variety and separation method (TSP, pH). In addition, some positive and negative significant (P < 0.05) correlations between the studied functional properties were found. Overall, malting and processing methods can influence the functional properties of rice syrup-an acceptable specialty ingredient for brewing/beverage production. PRACTICAL APPLICATION: Through the application of exogenous enzymes, rice syrup has been successfully produced from locally bred/improved rice varieties commercially available in Nigeria. By comparing some functional properties of syrup from malted and/or unmalted rice, the current research provides useful evidence that locally available rice varieties are potential candidates for product diversification to the food/brewing, pharmaceuticals, and other industries, not only in Nigeria but also in the West Africa subregion.
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Affiliation(s)
- Chigozie E Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - Chijioke M Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - Gloria C Omeire
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - Moses Ojukwu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Nigeria
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
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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: 58] [Impact Index Per Article: 11.6] [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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Okpala COR, Bono G, Cannizzaro L, Jereb P. Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500347] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Charles Odilichukwu R. Okpala
- School of Science; Monash University Sunway Campus; Bandar Sunway Selangor D.E. Malaysia
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Leonardo Cannizzaro
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Patrizia Jereb
- Istituto per l'Ambiente Marino Costiero − Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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Okpala COR, Bono G, Falsone F, Cani MV, Scannella D, Di Maio F. Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage? ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.profoo.2016.02.084] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bono G, Okpala COR, Alberio GRA, Messina CM, Santulli A, Giacalone G, Spagna G. Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage. Food Chem 2015; 197:581-8. [PMID: 26616991 DOI: 10.1016/j.foodchem.2015.10.146] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Revised: 10/29/2015] [Accepted: 10/31/2015] [Indexed: 11/16/2022]
Abstract
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2+50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P<0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P<0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy.
| | - Charles Odilichukwu R Okpala
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giuseppina R A Alberio
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
| | - Concetta M Messina
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Andrea Santulli
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Gabriele Giacalone
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giovanni Spagna
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
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