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Liu J, Zhu F, Yang J, Wang Y, Ma X, Lou Y, Li Y. Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism. Food Chem 2023; 411:135499. [PMID: 36696717 DOI: 10.1016/j.foodchem.2023.135499] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 01/11/2023] [Accepted: 01/14/2023] [Indexed: 01/19/2023]
Abstract
Shrimp meat is prone to autolysis and decay due to the abundance of endogenous enzymes and contamination from microorganisms. HVEF freezing can slow the spoilage of shrimp, producing small and uniform ice crystals, resulting in less damage to muscle tissue. In this study, HVEF technique was used to freeze the shrimp (Solenocera melantho), and the UPLC-MS metabolic technique was used to investigate the metabolites of frozen shrimp meat. Compared with the control group, 367 differential metabolites were identified in the HVEF group. Mapping them to the KEGG database, there were 108 with KEGG ID. Purine metabolism and pyrimidine metabolism were the most enriched pathways. In addition, phosphatidylcholines (PCs), inosine (HxR), and l-valine were identified as potential biomarkers associated with lipid, nucleotide, and organic acid metabolism, respectively. Overall, HVEF can improve freezing quality of shrimp meat by slowing down the metabolism of substances in the muscle of S. melantho.
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Affiliation(s)
- Jiao Liu
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
| | - Feixia Zhu
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
| | - Jing Yang
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
| | - Yue Wang
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
| | - Xiaohan Ma
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
| | - Yongjiang Lou
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China
| | - Yongyong Li
- Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, PR China.
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Ezz El-Din Ibrahim M, Alqurashi RM, Alfaraj FY. Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers. Antioxidants (Basel) 2022; 11:antiox11030496. [PMID: 35326147 PMCID: PMC8944647 DOI: 10.3390/antiox11030496] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/26/2022] [Accepted: 02/26/2022] [Indexed: 12/12/2022] Open
Abstract
Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns. In this study, the effects of leaf powder and crude extracts of both Moringa oleifera and olive in chicken burgers were studied for their antioxidant potential in preventing fat oxidation during storage. Antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl). The results showed the highest DPPH radical scavenging with IC50 values of 2.397 ± 0.10 mg/mL in the Moringa leaf. Total phenolic content (TPC) was crude olive extract > crude Moringa extract > olive leaf > Moringa leaf. The total flavonoid content (TFC) was significantly higher in the olive leaf and its crude extract than in the Moringa leaf and its crude extract. The pH, total volatile nitrogen, and sensory properties were affected by the addition of olive and Moringa (leaf and crude extracts) to chicken burgers refrigerated for 20 days. The addition of Moringa and olive leaf powder decreased lipid oxidation and PV after 10 days of storage. In general, Moringa and olive leaf treatments slowed the deterioration of meat, suggesting their use as preservatives to extend the shelf-life of chicken burgers.
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Affiliation(s)
- Marwa Ezz El-Din Ibrahim
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
- Department of Nutrition and Food Science, College of Home Economic, Helwan University, Cairo 11795, Egypt
| | - Randah Miqbil Alqurashi
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
- Correspondence:
| | - Fatimah Yousef Alfaraj
- Department of Food and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (M.E.E.-D.I.); (F.Y.A.)
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Bono G, Okpala COR, Vitale S, Ferrantelli V, Noto AD, Costa A, Di Bella C, Monaco DL. Effects of different ozonized slurry-ice treatments and superchilling storage (-1°C) on microbial spoilage of two important pelagic fish species. Food Sci Nutr 2017; 5:1049-1056. [PMID: 29188031 PMCID: PMC5694866 DOI: 10.1002/fsn3.486] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 03/11/2017] [Accepted: 03/19/2017] [Indexed: 11/05/2022] Open
Abstract
Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry-ice treatments and superchilling (-1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within <5 hr) and at defined scheduled storage times, ozone has been discharged once on sardine (herein referred to as "One-T") and repeatedly/sequentially on European anchovy (herein referred to as "Seq-T"). Microbiological analyses enumerated total viable count (TVC), Bacillus spp., Enterobacteriaceae, Lactobacillus spp., Moraxella spp., Shewanella spp., Listeria monocytogenes and Pseudomonas spp. Independent of potential antimicrobial effects of ozone during superchilling storage, no Listeria spp., Shewanella spp., Moraxella spp., and Bacillus spp. were found in all processed samples. While Enterobacteriaceae and Lactobacillus spp. were detected at below 1 log cfu/g, both TVC and Pseudomonas spp. proliferated at different rates throughout superchilling storage. The repeated ozone-treated ("Seq-T") showed lower TVC and Pseudomonas spp. values compared with one-time treated ("One-T") slurry-iced and control samples. Thus, combined slurry-ice and superchilling storage at Seq-T produced improved antimicrobial activity over One-T application. Largely, ozonized slurry-ice outcomes/results appear promising thanks to superchilling storage.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy
| | - Charles Odilichukwu R Okpala
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy.,Educare and Skills Training Network Middlesex United Kingdom
| | - Sergio Vitale
- Istituto per l'Ambiente Marino Costiero - Consiglio Nazionale delle Ricerche (IAMC-CNR) Mazara del Vallo Italy
| | | | - Annamaria Di Noto
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Antonella Costa
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Calogero Di Bella
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
| | - Daniela Lo Monaco
- Istituto Zooprofilattico Sperimentale della Sicilia (IZSS) Palermo Italy
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Bono G, Okpala COR, Badalucco CV, Milisenda G, Vitale S. Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus). EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gioacchino Bono
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | | | - Cinzia V. Badalucco
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Giacomo Milisenda
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Sergio Vitale
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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