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Tahir A, Ahmad RS, Khan MK, Imran M, Hailu GG. Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization. ACS OMEGA 2024; 9:22839-22850. [PMID: 38826541 PMCID: PMC11137705 DOI: 10.1021/acsomega.4c01141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 04/30/2024] [Accepted: 05/10/2024] [Indexed: 06/04/2024]
Abstract
The encapsulation of fatty acids, including walnut oil, within complexes is a promising strategy to address challenges, for instance, low water solubility and susceptibility to oxidation while incorporating these oils into food products. Additionally, encapsulation can effectively mask undesirable odor and flavor. The current study focuses on the optimization of walnut oil nanoparticles (WON) using complexes fabricated from gum arabic and whey protein by applying a response surface methodology. The impact of three different independent variables were determined, such as surfactant mixture (33-66%), walnut oil (5-25%), and sonication time (60-300 s), under three distinct desired conditions (low, medium, and high) on four different responses, i.e., particle size, polydispersity index (PDI), moisture level, and encapsulation efficiency (EE). The findings of the present study indicate that the point prediction-based WON resulted in significantly low particle size (82.94 nm), PDI (0.19), moisture content (3.49%), and high EE (77.26%). Fourier transform infrared spectroscopy (FTIR) study demonstrated the successful encapsulation of walnut oil and wall material into nanocapsules. Differential scanning calorimetry (DSC) verified the improved thermal stability property of WON after incorporation, and scanning electron microscopy (SEM) indicated that the WON had relatively fragile and smooth surfaces, along with the presence of few porous structures. The recorded experimental data from the existing study showed that the developed formulation of WON was potentially useful as a value-added ingredient for food industries.
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Affiliation(s)
- Ali Tahir
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
- Biological
Systems Engineering, Washington State University, Pullman, Washington 99164, United States
| | - Rabia Shabir Ahmad
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
| | - Muhammad Kamran Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University Faisalabad Faisalabad, Punjab 38000, Pakistan
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Watkins K, Hastie M, Ha M, Hepworth G, Warner R. Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement. Foods 2024; 13:1110. [PMID: 38611414 PMCID: PMC11011751 DOI: 10.3390/foods13071110] [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: 03/05/2024] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
The colour of seafood flesh is often not homogenous, hence measurement of colour requires repeat measurements to obtain a representative average. The aim of this study was to determine the optimal number of repeat colour measurements required for three different devices [machine vision (digital image using camera, and computer processing); Nix Pro; Minolta CR400 colorimeter] when measuring three species of seafood (Atlantic salmon, Salmo salar, n = 8; rockling, Genypterus tigerinus, n = 8; banana prawns, Penaeus merguiensis, n = 105) for raw and cooked samples. Two methods of analysis for number of repeat measurements required were compared. Method 1 was based on minimising the standard error of the mean and Method 2 was based on minimising the difference in colour over repeat measurements. Across species, using Method 1, machine vision required an average of four repeat measurements, whereas Nix Pro and Minolta required 13 and 12, respectively. For Method 2, machine vision required an average of one repeat measurement compared to nine for Nix Pro and Minolta. Machine vision required fewer repeat measurements due to its lower residual variance: 0.51 compared to 3.2 and 2.5 for Nix Pro and Minolta, respectively. In conclusion, machine vision requires fewer repeat measurements than colorimeters to precisely measure the colour of salmon, prawns, and rockling.
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Affiliation(s)
- Kieren Watkins
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (K.W.); (M.H.); (M.H.)
| | - Melindee Hastie
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (K.W.); (M.H.); (M.H.)
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (K.W.); (M.H.); (M.H.)
| | - Graham Hepworth
- Statistical Consulting Centre, University of Melbourne, Parkville, VIC 3010, Australia;
| | - Robyn Warner
- School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (K.W.); (M.H.); (M.H.)
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3
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Pereira TC, Cruz AG, Guimarães JT, Cravotto G, Flores EMM. Ultrasonication for honey processing and preservation: A brief overview. Food Res Int 2023; 174:113579. [PMID: 37986447 DOI: 10.1016/j.foodres.2023.113579] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/05/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.
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Affiliation(s)
- Thiago C Pereira
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil
| | - Adriano G Cruz
- Department of Food Technology, Federal University Fluminense, Niterói, Brazil
| | - Jonas T Guimarães
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Erico M M Flores
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil.
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A Novel Hyperthermostable Recombinant Protein Nanocage. IRANIAN BIOMEDICAL JOURNAL 2022; 26:426-39. [PMID: 36437775 PMCID: PMC9841219 DOI: 10.52547/ibj.3839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Background Background: Ferritin has an important role in iron storage in the cells, and due to its nanocage structure and self-assembly properties, it has wide application prospects in nanobiotechnology. Methods Methods: The maize (Zea mays) ferritin gene ZmFer1 was cloned and expressed in Escherichia coli BL21 (DE3) for the first time. Change in macromolecular structure of ZmFer1 ferritin due to heat treatment was investigated using native PAGE electrophoresis, dynamic light scattering (DLS), and transmission electron microscopy (TEM). Change in the secondary structures of the protein was evaluated using circular dichroism spectroscopy. Moreover, alteration in the conformation of the protein was evaluated using UV-absorption spectra and intrinsic fluorescence spectra. The melting temperature (Tm) of ZmFer1 was obtained using differential scanning calorimetry (DSC). Finally, the effect of heat on the function of ZmFer1 was assessed by iron loading ability. Results Results: The purified ZmFer1 protein showed a homopolymer nanocage structure. The results of native PAGE electrophoresis, DLS, and TEM techniques showed that ZmFer1 protein nanocage is stable to heat treatment up to 90 °C, and some of the protein nanocages retain their macromolecular structures even at 100 °C in liquid aqueous solution. Based on the DSC results, ZmFer1 protein nanocage had a Tm of 81.9 °C. After treatment at 100 °C, stable ZmFer1 protein nanocages were able to store iron atoms. Conclusion Conclusion: Recombinant ZmFer1 ferritin with a Tm > 80°C is a hyperthermostable protein nanocage. The results of this study are beneficial for the development of protein nanocages that are stable under extreme temperature conditions, as well as application of ZmFer1 in nanobiotechnology, biomaterials, and biomedical fields.
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Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02881-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Wu ZX, Fan YC, Guo C, Liu YX, Li DY, Jiang PF, Qin L, Bai YH, Zhou DY. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods 2022; 11:foods11131947. [PMID: 35804764 PMCID: PMC9265745 DOI: 10.3390/foods11131947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
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Affiliation(s)
- Zi-Xuan Wu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ying-Chen Fan
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Guo
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Peng-Fei Jiang
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0411-86323453
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Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle. Food Chem 2022; 394:133470. [PMID: 35716505 DOI: 10.1016/j.foodchem.2022.133470] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 05/17/2022] [Accepted: 06/09/2022] [Indexed: 11/23/2022]
Abstract
Among 26 sous-vide cooking conditions of scallop adductor muscle (SAM), 65 °C-5.5 h, 70 °C-1.5 h and 100 °C-5 min were selected by the differential scanning calorimetry analysis. After sous-vide cooking, the shear force, hardness, springiness, cohesiveness, chewiness and recoverability of SAM increased significantly compared to fresh sample. The cooking also changed the secondary structures of the proteins in SAM with the rising β-sheet and descending α-helix, and the chemical interactions with the rising hydrophobic interactions and disulfide bonds but the descending ionic bonds and hydrogen bonds. These caused the longitudinal shrinkage and transverse aggregation of muscle fibers, and the aggregation and cross-linking between myofibrils which led to the squeeze of immobile water from myofibril network structure. This indicated that the denaturation, oxidation, aggregation and cross-linking of proteins caused by heat treatment changed the microstructure and water distribution, which contributed to the increased textural indicators of sous-vide cooked SAM.
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8
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Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process. Food Chem 2022; 388:132881. [PMID: 35447577 DOI: 10.1016/j.foodchem.2022.132881] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 04/01/2022] [Indexed: 11/22/2022]
Abstract
The quality characteristics of fish products are a key factor influencing consumer acceptance and preference. This study was aimed to investigate the relationship among quality characteristics, protein structural changes and water migration of mandarin fish with different freshness during heating process. The results showed that the protein structure tended to unfold and more loosen in low freshness fish muscle (4-5 d storage) during heating, leading to an obvious decrease in hydrogen bonds, promoting a reduction of water holding capacity in fish muscle, thus resulting in an increase of T23 and a decrease of AW, which in turn affected the hardness, stress, and springiness of fish muscle. The protein conformation and water migration could explain the textural differences after heating of different freshness mandarin fish.
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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10
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Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09690-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar). Food Chem 2021; 367:130721. [PMID: 34371280 DOI: 10.1016/j.foodchem.2021.130721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/26/2021] [Accepted: 07/26/2021] [Indexed: 11/20/2022]
Abstract
High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated. Transversal histological sections revealed a decrease in the fibre size from 200 MPa associated with an expansion of the extracellular spaces. Connective tissue was found to be modified from 400 MPa, resulting in an increase in its surface area. Fourier transform infrared (FT-IR) microspectroscopy revealed a reduction in the α-helix content and an increase in the aggregated β-sheet structure content with increasing pressure, reflecting a change in the secondary structure of proteins from 200 MPa.
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12
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Xiang P, Qiu W, Zheng R, Jin Y, Row KH, Jiao Y, Jin Y. Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02629-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106328] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Lerfall J, Hoel S. Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (
Salmo salar
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jørgen Lerfall
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
| | - Sunniva Hoel
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
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15
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Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly ( Hermetia illucens) Protein. INSECTS 2020; 11:insects11120876. [PMID: 33316988 PMCID: PMC7763077 DOI: 10.3390/insects11120876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/29/2022]
Abstract
Simple Summary According to the FAO, the world’s population will reach 9 billion by 2050, and in order to provide enough food, meat production must increase by 100% and food production by 70%. Furthermore, more than 80% of fresh water resources are being used for agriculture, and 40% of the total food produced annually, is wasted. One sustainable agricultural practice involves converting by-products from the food and agriculture industry into valuable biomass, such as black soldier flies. Black soldier fly larvae can feed on by-products, and convert them to protein, carbohydrates, and oil. Black soldier flies could be used for feed and food development using different processing methods including enzymatic hydrolysis. Abstract The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.
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Orlando P, Giardinieri A, Lucci P, Nartea A, Balzano M, Pacetti D, Frega NG, Silvestri S, Tiano L. Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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17
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Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Głuchowski A, Czarniecka-Skubina E, Rutkowska J. Salmon ( Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products. Molecules 2020; 25:E5661. [PMID: 33271777 PMCID: PMC7729892 DOI: 10.3390/molecules25235661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/02/2022] Open
Abstract
This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3-9.1%) than in conventional methods (11.6-16.2%). The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Analysis of the fatty acids profile only revealed significant differences in six fatty acids. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive Staphylococcus, E. coli, Listeria monocytogenes, and Salmonella spp. However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (<104) was detected. Summing up, high parameters of sous-vide salmon cooking, when considering both technological parameters, nutritional value, and microbiological status should be recommended.
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Affiliation(s)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Str. Nowoursynowska 166, 02-787 Warsaw, Poland; (A.G.); (J.R.)
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Wang K, Lin X, Zhao W, Fan X, Yu W, Ma Z, Yu C, Dong X. Low‐temperature steaming improves eating quality of whitefish. J Texture Stud 2020; 51:830-840. [DOI: 10.1111/jtxs.12540] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 05/22/2020] [Accepted: 05/24/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Kexin Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Xiaoyu Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Wenyu Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Xinru Fan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Wanying Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Zhuang Ma
- Xinjiang Saihu Fishery Technology Develop. Co., Ltd., Bagedahl Town Industrial Park Wenquan County, Xinjiang Bozhou China
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Department of Agricultural and Biosystems Engineering Iowa State University Ames Iowa USA
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China
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22
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Hassoun A, Heia K, Lindberg SK, Nilsen H. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 2020; 9:E767. [PMID: 32532043 PMCID: PMC7353598 DOI: 10.3390/foods9060767] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/22/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022] Open
Abstract
Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized. In this review paper, the most common cooking methods and some innovative ones will first be presented with a brief discussion of their impact on seafood quality. The main methods used for monitoring heat treatments will then be reviewed with a special focus on spectroscopic techniques, which are known to be rapid and non-destructive methods compared to traditional approaches. Finally, viewpoints of the current challenges will be discussed and possible directions for future applications and research will be suggested. The literature presented in this review clearly demonstrates the potential of spectroscopic techniques, coupled with chemometric tools, for online monitoring of heat-induced changes resulting from the application of thermal treatments of seafood. The use of fluorescence hyperspectral imaging is especially promising, as the technique combines the merits of both fluorescence spectroscopy (high sensitivity and selectivity) and hyperspectral imaging (spatial dimension). With further research and investigation, the few current limitations of monitoring thermal treatments by spectroscopy can be addressed, thus enabling the use of spectroscopic techniques as a routine tool in the seafood industry.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS Norwegian Institute of Food, Fisheries, and Aquaculture Research Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
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23
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Tang M, Dai H, Ma L, Yu Y, Liu T, Feng X, Hu W, Li Y, Zhang Y. Degradation of structural proteins and their relationship with the quality of Mandarin fish (
Siniperca chuatsi
) during post‐mortem storage and cooking. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mi Tang
- College of Food Science Southwest University Chongqing 400715 China
| | - Hongjie Dai
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Soft‐Matter Material Chemistry and Function Manufacturing Chongqing China
| | - Liang Ma
- College of Food Science Southwest University Chongqing 400715 China
- Biological Science Research Center of Southwest University Chongqing China
| | - Yong Yu
- College of Food Science Southwest University Chongqing 400715 China
| | - Tingwei Liu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Feng
- College of Food Science Southwest University Chongqing 400715 China
| | - Weijie Hu
- College of Food Science Southwest University Chongqing 400715 China
| | - Yuan Li
- College of Food Science Southwest University Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Soft‐Matter Material Chemistry and Function Manufacturing Chongqing China
- Biological Science Research Center of Southwest University Chongqing China
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24
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Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108702] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Abel N, Rotabakk BT, Rustad T, Ahlsen VB, Lerfall J. Physiochemical and Microbiological Quality of Lightly Processed Salmon (
Salmo salar L
.) Stored Under Modified Atmosphere. J Food Sci 2019; 84:3364-3372. [DOI: 10.1111/1750-3841.14852] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 08/26/2019] [Accepted: 09/23/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Nanna Abel
- Dept. of Biotechnology and Food ScienceNorwegian Univ. of Science and Technology Sverresgate 12 7012 Trondheim Norway
| | | | - Turid Rustad
- Dept. of Biotechnology and Food ScienceNorwegian Univ. of Science and Technology Sverresgate 12 7012 Trondheim Norway
| | - Vidar B. Ahlsen
- Dept. of Biotechnology and Food ScienceNorwegian Univ. of Science and Technology Sverresgate 12 7012 Trondheim Norway
| | - Jørgen Lerfall
- Dept. of Biotechnology and Food ScienceNorwegian Univ. of Science and Technology Sverresgate 12 7012 Trondheim Norway
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26
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Głuchowski A, Czarniecka-Skubina E, Wasiak-Zys G, Nowak AD. Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar). Foods 2019; 8:E323. [PMID: 31394833 PMCID: PMC6723074 DOI: 10.3390/foods8080323] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/06/2019] [Accepted: 08/06/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.
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Affiliation(s)
- Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland.
| | - Grażyna Wasiak-Zys
- Department of Functional Food, Ecological Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
| | - And Dorota Nowak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
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27
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Blikra MJ, Skipnes D, Feyissa AH. Model for heat and mass transport during cooking of cod loin in a convection oven. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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28
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Dericioglu BN, Alak G, Atamanalp M. Determining protein denaturation of sardine ( Sardina pilchardus) marinates before and after the maturation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
| | - Gonca Alak
- Department of Aquaculture, Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture, Faculty of Fisheries Atatürk University Erzurum Turkey
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29
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Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing? Meat Sci 2019; 150:14-22. [DOI: 10.1016/j.meatsci.2018.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 10/09/2018] [Accepted: 10/09/2018] [Indexed: 12/23/2022]
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30
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Lerfall J, Jakobsen AN, Skipnes D, Waldenstrøm L, Hoel S, Rotabakk BT. Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods. J Food Sci 2018; 83:3099-3109. [PMID: 30440091 DOI: 10.1111/1750-3841.14384] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/13/2018] [Accepted: 10/05/2018] [Indexed: 01/01/2023]
Abstract
A comparative evaluation on the effect of carbon dioxide (CO2 ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2 . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface temperature was equal to the oven temperature (62 °C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6 ± 1.4 °C). Microwave-heated samples showed higher microbial growth; decreased shelf life; and darker (lower L* -value), more reddish (higher a* -value), and yellowish (higher b* -value) colors compared to conventional-heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO2 , independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave- or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO2 emitter. PRACTICAL APPLICATION: Recent developments with increased time pressure from both work and past time activities have led to a tremendous increase in the demand for convenient, tasty ready-to-use food options. Furthermore, contemporary trends for consumption of fresh or lightly processed seafood stress the need to develop processing methods that allow a fulfillment of these demands, while still offering a reasonable shelf life. Carbon dioxide in combination with either microwave or conventional pasteurization is innovative processing technology that can meet consumer's demand of such products.
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Affiliation(s)
- Jørgen Lerfall
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Dagbjørn Skipnes
- Dept. of Processing Technology, Nofima AS, P.O. Box 327, NO-4002, Stavanger, Norway
| | - Lene Waldenstrøm
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Dept. of Biotechnology and Food Science, Norwegian Univ. of Science and Technology (NTNU), NO-7491, Trondheim, Norway
| | - Bjørn Tore Rotabakk
- Dept. of Processing Technology, Nofima AS, P.O. Box 327, NO-4002, Stavanger, Norway
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31
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Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. Int J Food Microbiol 2018; 276:10-19. [DOI: 10.1016/j.ijfoodmicro.2018.04.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Revised: 02/12/2018] [Accepted: 04/02/2018] [Indexed: 12/25/2022]
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32
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Martínez-Maldonado MA, Ramírez-De León JA, Méndez-Montealvo MG, Morales-Sánchez E, Velazquez G. Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1447060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
| | - José Alberto Ramírez-De León
- Dirección General de Innovación Tecnológica, Universidad Autónoma de Tamaulipas, Edificio Centro de Excelencia, Centro Universitario, Ciudad Victoria, Tamaulipas, México
| | | | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, Querétaro, México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, Querétaro, México
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