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Guo L, Hong C, Wang W, Zhang X, Chen J, Chen Z, Ashokkumar M, Ma H. Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds. Meat Sci 2024; 217:109606. [PMID: 39033556 DOI: 10.1016/j.meatsci.2024.109606] [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: 01/05/2024] [Revised: 06/03/2024] [Accepted: 07/15/2024] [Indexed: 07/23/2024]
Abstract
This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased L⁎ values and increased a⁎ values, which was mainly attributed to an elevated proportion of oxymyoglobin and reduced metmyoglobin content. Additionally, ultrasonic marination did not exert a negative impact on the oxidation of pork protein and lipids. After roasting, samples marinated by ultrasound exhibited a significantly higher abundance of volatile flavor compounds compared to static marinated meat (with an increase of 16 flavor substances) and fresh pork (with an increase of 24 flavor substances), demonstrating the efficacy of ultrasonic marination in enhancing the overall flavor and taste profile of pork. Consequently, the application of ultrasonic technology holds great potential for the "home kitchen type" rapid marination.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Chen Hong
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Wenjie Wang
- Institute of Social Welfare, No. 203 Xingsheng Road, Wuhan 430014, Hubei, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Junlin Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
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2
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Bagher Abiri A, Baghaei H, Mohammadi Nafchi A. Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO 2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets. Polymers (Basel) 2023; 15:2889. [PMID: 37447533 DOI: 10.3390/polym15132889] [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: 06/14/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this study was to develop sago starch-based bionanocomposite films containing TiO2 nanoparticles and Penganum harmala extract (PE) to increase the shelf life of chicken fillets. First, sago starch films containing different levels of TiO2 nanoparticles (1, 3, and 5%) and PE (5, 10, and 15%) were prepared. The barrier properties and antibacterial activity of the films against different bacteria strains were investigated. Then, the produced films were used for the chicken fillets packaging, and the physicochemical and antimicrobial properties of fillets were estimated during 12-day storage at 4 °C. The results showed that the addition of nano TiO2 and PE in the films increased the antibacterial activity against gram-positive (S. aureus) higher than gram-negative (E. coli) bacteria. The water vapor permeability of the films decreased from 2.9 to 1.26 (×10-11 g/m·s·Pa) by incorporating both PE and nano TiO2. Synergistic effects of PE and nano TiO2 significantly decreased the oxygen permeability of the sago starch films from 8.17 to 4.44 (cc.mil/m2·day). Application results of bionanocomposite films for chicken fillet storage at 4 °C for 12 days demonstrated that the films have great potential to increase the shelf life of fillets. The total volatile basic nitrogen (TVB-N) of chicken fillets increased from 7.34 to 35.28 after 12 days, whereas samples coated with bionanocomposite films increased from 7.34 to 16.4. For other physicochemical and microbiological properties of chicken fillets, similar improvement was observed during cold storage. It means that the bionanocomposite films could successfully improve the shelf life of the chicken fillets by at least eight days compared to the control sample.
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Affiliation(s)
- Alireza Bagher Abiri
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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3
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Mohamed EFE, Hafez AESE, Seadawy HG, Elrefai MFM, Abdallah K, El Bayomi RM, Mansour AT, Bendary MM, Izmirly AM, Baothman BK, Alwutayd KM, Mahmoud AFA. Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish. Microorganisms 2023; 11:1105. [PMID: 37317079 DOI: 10.3390/microorganisms11051105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 04/13/2023] [Accepted: 04/20/2023] [Indexed: 06/16/2023] Open
Abstract
Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats by evaluating gamma radiation as a good fish preservation method. The aerobic plate count (APC), identification of most common pathogenic bacteria, organoleptic properties, proximate composition, and other chemical evaluations were detected in both untreated and gamma-treated fish. The overall grades of organoleptic evaluations ranged from good to very good. Fortunately, the overall chemical analysis of all examined fish samples was accepted. For the untreated fish samples, the APC was within and above the permissible limit (5 × 107 CFU/g). Pathogenic bacteria were detected with a high prevalence rate, especially S. aureus, which was found in high percentages among examined untreated fish samples. Regarding the treated fish samples, APC and pathogenic bacterial counts were reduced in a dose-dependent manner, and the irradiation at dose 5 KGy resulted in complete eradication of the aerobic plate count (not detectable) with a mean reduction percentage equal to 100%. However, gamma irradiation has no significant effect on proximate composition; particularly, carbohydrates, proteins, and lipids were not significantly affected by low and medium doses of radiation. Therefore, gamma irradiation is a highly effective fish preservation method without any effect on fish quality. Additionally, gamma irradiation as a cold process is an attractive technology for solving the problem arising from fish-borne pathogens, and it has been purposed in this study as a cheap and safe method for reducing microbial contamination of fish.
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Affiliation(s)
- Eman F E Mohamed
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Abd El-Salam E Hafez
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Hanan G Seadawy
- Agriculture Research Center (ARC), Animal Health Research Institute (AHRI), Dokki, Giza 3751254, Egypt
| | - Mohamed F M Elrefai
- Department of Anatomy, Histology, Physiology and Biochemistry, Faculty of Medicine, Hashemite University, Zarqa 13110, Jordan
- Department of Anatomy and Embryology, Faculty of Medicine, Ain Shams University, Cairo 11566, Egypt
| | - Karima Abdallah
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Rasha M El Bayomi
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Abdallah Tageldein Mansour
- Animal and Fish Production Department, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mahmoud M Bendary
- Department of Microbiology and Immunology, Faculty of Pharmacy, Port Said University, Port Said 42511, Egypt
| | - Abdullah M Izmirly
- Department of Medical Laboratory Science, Faculty of Applied Medical Science, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
- Special Infectious Agents Unit-BSL3, King Fahd Medical Research Center, King Abdul-Aziz University, Jeddah 21589, Saudi Arabia
| | - Bandar K Baothman
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences in Rabigh, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Khairiah Mubarak Alwutayd
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Abdallah F A Mahmoud
- Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt
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4
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Zhao Y, Yu H, Li H, Qiu Y, Xia S, Zhang J, Zhu J. Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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5
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Chen J, Yang R, Wang Y, Koseki S, Fu L, Wang Y. Inhibitory effect of d-Tryptophan on the spoilage potential of Shewanella baltica and Pseudomonas fluorescens and its potential application in salmon fillet preservation. Food Microbiol 2022; 108:104104. [DOI: 10.1016/j.fm.2022.104104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 07/02/2022] [Accepted: 07/30/2022] [Indexed: 11/04/2022]
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6
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García MR, Ferez-Rubio JA, Vilas C. Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review. Foods 2022; 11:foods11152312. [PMID: 35954077 PMCID: PMC9368035 DOI: 10.3390/foods11152312] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
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Affiliation(s)
- Míriam R. García
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
| | - Jose Antonio Ferez-Rubio
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, 30100 Murcia, Spain
| | - Carlos Vilas
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Correspondence:
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7
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Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9063801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Aiming to boost the catfish fillet quality, the consequences of their treatment with Lepidium sativum seeds mucilage (LSSM) and with LSSM-mediated selenium nanoparticles (LSSM-Se NPs) were investigated. The LSSM assessment for phenolic acids contents emphasized higher concentrations. Green-synthesized Se NPs were conjugated with LSSM to form LSSM-Se NPs and characterized; the NPs had spherical shapes, negatively charged with 15.47 nm mean diameters. Fish fillets were immersed in coating solutions for 2 min, drained, and stored for 25 days at 4°C. The fish groups (C: untreated samples, M: LSSM-treated, and G: LSSM-Se NPs treated) were assessed for their physicochemical, bacteriological, and sensorial attributes. On the 25th day, the samples’ pH values were 6.96, 6.6, and 6.3; TVB-N values were 38.8, 28.4, and 16.4 mg/100 g; TBARS values were 1.7, 0.97, and 0.68 malondialdehyde/kg; and overall acceptability scores were 3.9, 5.6, and 8.3, for C, M and G groups, respectively. At day 16, the psychrophilic bacterial count was 6.2, 4.0, and 3.6 log CFU/g for C, M, and G groups, respectively. The application of LSSM and LSSM-Se NPs is recommended to compose active coatings for quality boost and shelf-life extension of stored catfish fillet.
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8
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Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01440-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Fu L, Du L, Sun Y, Fan X, Zhou C, He J, Pan D. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Foods 2022; 11:foods11071055. [PMID: 35407142 PMCID: PMC8997726 DOI: 10.3390/foods11071055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.
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Affiliation(s)
- Li Fu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
- Correspondence: ; Tel.: +86-574-8760-9573
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10
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YEHIA HM, ALKHURIJI AF, AL-MASOUD AH, TSIRAKI M, MOSILHEY SH. The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.53722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Huynh TKD, Nguyen LAD, Nguyen TNH, Nguyen Q, Tomoaki H, Tran MP. Effects of green tea (
Camellia sinensis
) and guava (
Psidium guajava
) extracts on the quality of snakehead (
Channa striata
) fillets during ice storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Thi Kim Duyen Huynh
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Le Anh Dao Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Thị Nhu Ha Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Quoc Thinh Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Hagiwara Tomoaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Minh Phu Tran
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
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12
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Wang Y, Huang H, Shi W. Effect of different drying time on physicochemical properties of black carp (
Mylopharyngodon piceus
) by hot air. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yixin Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Haiyuan Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
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13
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Yi Z, Xie J. Comparative Proteomics Reveals the Spoilage-Related Factors of Shewanella putrefaciens Under Refrigerated Condition. Front Microbiol 2021; 12:740482. [PMID: 34925259 PMCID: PMC8678035 DOI: 10.3389/fmicb.2021.740482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 11/09/2021] [Indexed: 11/13/2022] Open
Abstract
Shewanella putrefaciens is a microorganism with strong spoilage potential for aquatic products. This study aimed to investigate the potential spoilage factors of S. putrefaciens by comparative proteomic analysis. The spoilage potential of two strains of S. putrefaciens (00A and 00B) isolated from chilled spoiled bigeye tuna was investigated. The results of total volatile basic nitrogen (TVB-N), trimethylamine (TMA) in fish inoculated with S. putrefaciens, extracellular protease activity of S. putrefaciens, and degradation of fish proteins indicated that the spoilage potential of S. putrefaciens 00A was much higher than that of 00B. Fish proteins are usually degraded by spoilage microorganism proteases into small molecular peptides and amino acids, which are subsequently degraded into spoilage metabolites in bacterial cells, leading to deterioration of fish quality. Thus, proteomic analysis of the extracellular and intracellular proteins of 00A vs. 00B was performed. The results indicated that the intracellular differentially expressed protein (IDEP) contained 243 upregulated proteins and 308 downregulated proteins, while 78 upregulated proteins and 4 downregulated proteins were found in the extracellular differentially expressed protein (EDEP). GO annotation revealed that IDEP and EDEP were mainly involved in cellular and metabolic processes. KEGG annotation results showed that the upregulated proteins in IDEP were mainly involved in sulfur metabolism, amino acid metabolism, and aminoacyl-tRNA biosynthesis, while downregulated proteins were related to propanoate metabolism. In contrast, EDEP of KEGG annotation was mainly involved in ribosomes, quorum sensing, and carbohydrate metabolism. Proteins associated with spoilage containing sulfur metabolism (sulfite reductase, sulfate adenylyltransferase, adenylyl-sulfate kinase), amino acid metabolism (biosynthetic arginine decarboxylase, histidine ammonia-lyase), trimethylamine metabolism (trimethylamine-N-oxide reductase), and extracellular proteins (ATP-dependent Clp protease proteolytic subunit) were identified as upregulated. These proteins may play a key role in the spoilage potential of S. putrefaciens. These findings would contribute to the identification of key spoilage factors and understanding of the spoilage mechanism of microorganisms.
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Affiliation(s)
- Zhengkai Yi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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14
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Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre ( Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products. Foods 2021; 10:foods10112522. [PMID: 34828803 PMCID: PMC8619432 DOI: 10.3390/foods10112522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 01/29/2023] Open
Abstract
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.
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15
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Bahmani Z, Hosseini SV, Amanpour A. Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zabihalh Bahmani
- Persian Gulf & Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (Ifsri), Agricultural Research Education and Extension Organization (Areeo), Bandar Abbas, Iran
| | - Seyed Vali Hosseini
- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | - Asghar Amanpour
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Biruni University, Istanbul, Turkey
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16
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Yi Z, Xie J. Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna ( Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures. Foods 2021; 10:foods10092132. [PMID: 34574241 PMCID: PMC8472656 DOI: 10.3390/foods10092132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/31/2021] [Accepted: 09/07/2021] [Indexed: 12/02/2022] Open
Abstract
Shewanella putrefaciens have a faster growth rate and strong spoilage potential at low temperatures for aquatic products. This study developed a nondestructive method for predicting the kinetic growth and spoilage of S. putrefaciens in bigeye tuna during cold storage at 4, 7 and 10 °C by electronic nose. According to the responses of electronic nose sensor P30/2, the fitted primary kinetic models (Gompertz and logistic models) and secondary model (square root function model) were able to better simulate the dynamic growth of S. putrefaciens, with high R2 and low RMSE values in the range of 0.96–0.99 and 0.021–0.061, respectively. A partial least squares (PLS) regression model based on both electronic nose sensor response values and electrical conductivity (EC) values predicted spoilage of S. putrefaciens in bigeye tuna more accurately than the PLS model based on sensor signal values only. In addition, SPME/GC-MS analysis suggested that 1-octen-3-ol, 2-nonanone, 2-heptanone, dimethyl disulfide and methylamine, N, N-dimethyl- are the key VOCs of tuna inoculated with S. putrefaciens.
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Affiliation(s)
- Zhengkai Yi
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
- Correspondence: ; Tel.: +86-021-6190-0391
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17
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Sayadi M, Mojaddar Langroodi A, Jafarpour D. Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01096-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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18
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Effects of Different Freezing Methods on Water Distribution, Microstructure and Protein Properties of Cuttlefish during the Frozen Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11156866] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To study the effect of different freezing methods on the quality changes of cuttlefish during the frozen storage of cuttlefish, fresh cuttlefish was treated with six freezing methods (refrigerator direct-freezing, saline solution impregnation freezing, flat freezing, tunnel type continuous freezing, air-blast freezing and liquid nitrogen freezing) and then stored at −18 °C for 90 days. The time to pass the maximum ice crystal generation zone for the above six freezing methods in this experiment was 165.5, 67.5, 34.5, 21.8, 20.4 and 1.5 min, respectively. In this study, water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured by attenuated total reflection infrared spectroscopy (ATR-FTIR), water migration was determined by low-field NMR, and muscle microstructure was observed by scanning electron microscopy. The results showed that among the six freezing methods, liquid nitrogen freezing took the shortest time to pass through the maximum ice crystal generation zone. And it had the highest water retention, the lowest TVB-N content, the highest sulfhydryl content and the least irregular curling of protein secondary structure after 90 days of frozen storage. However, liquid nitrogen freezing can cause cracks and breakage in cuttlefish due to cryogenic fracture caused by ultra-low temperature, which affects its sensory evaluation. Although the freezing speed of flat freezing is faster than refrigerator direct-freezing and saline solution impregnation freezing, the muscle is extruded and deformed during the freezing process, and the damage is more serious, and the frozen storage quality is the worst. The comprehensive analysis results showed that the freezing speed of air- blast freezing was faster and the quality of cuttlefish in the freezing process was better, which was the more recommended freezing method, and this study provided some theoretical basis for the selection of freezing method in the actual production of cuttlefish.
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19
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Luo X, Dong K, Liu L, An F, Tang D, Fu L, Teng H, Huang Q. Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3489-3499. [PMID: 33274442 DOI: 10.1002/jsfa.10980] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 11/19/2020] [Accepted: 12/03/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis. RESULTS The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, α-1,4-glucan phosphorylase, phosphoglucomutase 1, heat shock protein β-1, tubulin β-7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast. CONCLUSION The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xin Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Kai Dong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lan Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Daobang Tang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Lingyun Fu
- Fujian Zhengda Food Company Limited, Longyan, Fujian, China
| | - Hui Teng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qun Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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20
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Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110452] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Alexi N, Hvam J, Lund BW, Nsubuga L, de Oliveira Hansen RM, Thamsborg K, Lofink F, Byrne DV, Leisner JJ. Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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22
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Pizarro-Oteíza S, Briones-Labarca V, Pérez-Won M, Uribe E, Lemus-Mondaca R, Cañas-Sarazúa R, Tabilo-Munizaga G. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102451] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish. Food Chem 2020; 340:128104. [PMID: 33010644 DOI: 10.1016/j.foodchem.2020.128104] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 12/16/2022]
Abstract
Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic Lactobacillus plantarum to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from L. plantarum after 8, 24, and 48 hr incubation. The L. plantarum-derived EVs were collected and used to confirm the anti-bacterial activity versus Shewanella putrefaciens. Finally, the tuna fish was stored at 4 °C for 5 days after coating with EVs or sodium erythorbate, and the quality indexes were assayed. Results indicated that EVs markedly inhibited oxidation reaction, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria levels. These results finding out that EVs from L. plantarum may have potential for application in food storage technology. Overall, we indicated this new material may be developed as an anti-bacterial agent for prolonging the shelf life of tuna fish.
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24
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Qiao N, Tao Z, Xie S, Zhang H, Zhang T, Jiang Y. Investigation of Biogenic Amines in Dried Bonito Flakes from Different Countries Using High-Performance Liquid Chromatography. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01830-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage. Curr Microbiol 2020; 77:1637-1646. [DOI: 10.1007/s00284-020-01978-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Accepted: 03/30/2020] [Indexed: 12/18/2022]
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26
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Sun X, Hong H, Jia S, Liu Y, Luo Y. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Microbiol 2020; 86:103313. [DOI: 10.1016/j.fm.2019.103313] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 07/09/2019] [Accepted: 08/24/2019] [Indexed: 02/05/2023]
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27
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Wang X, Xie J. Water dynamics and microbial communities of bigeye tuna (
Thunnus obesus
) during simulated cold chain logistics. J Food Saf 2020. [DOI: 10.1111/jfs.12766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Xin‐Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving EvaluationShanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and EngineeringShanghai Ocean University Shanghai China
- College of Food Science and TechnologyShanghai Ocean University Shanghai China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and PreservationShanghai Ocean University Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving EvaluationShanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and EngineeringShanghai Ocean University Shanghai China
- College of Food Science and TechnologyShanghai Ocean University Shanghai China
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28
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Aitboulahsen M, Chairi H, Laglaoui A, Zantar S, Abdelhay A, Bakkali M, Zerrouk MH. Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration. J Food Saf 2020. [DOI: 10.1111/jfs.12774] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Mohamed Aitboulahsen
- Department of Biology, Polydisciplinary Faculty of LaracheAbdelmalek Essaâdi University Larache Morocco
| | - Hicham Chairi
- Department of Biology, Polydisciplinary Faculty of LaracheAbdelmalek Essaâdi University Larache Morocco
| | - Amine Laglaoui
- Department of Biology, Faculty of Science and TechnologyAbdelmalek Essaâdi University Tangier Morocco
| | - Said Zantar
- Research Unit of Nuclear Technology, Environment and QualityNational Institute of Agronomic Research Tangier Morocco
| | - Arakrak Abdelhay
- Department of Biology, Faculty of Science and TechnologyAbdelmalek Essaâdi University Tangier Morocco
| | - Mohammed Bakkali
- Department of Biology, Faculty of Science and TechnologyAbdelmalek Essaâdi University Tangier Morocco
| | - Mounir Hassani Zerrouk
- Department of Biology, Polydisciplinary Faculty of LaracheAbdelmalek Essaâdi University Larache Morocco
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29
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Determination of the quality of liquid smoked tilapia fillets based on physicochemical analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00347-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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31
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Durmus M, Ozogul Y, Küley Boga E, Uçar Y, Kosker AR, Balikci E, Gökdogan S. The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14282] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Mustafa Durmus
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Yesim Ozogul
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Esmeray Küley Boga
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Yilmaz Uçar
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Ali Riza Kosker
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
| | - Esra Balikci
- Department of Gastronomy Faculty of Tourism Bozok University Yozgat Turkey
| | - Saadet Gökdogan
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Balcali Turkey
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32
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Durmus M. The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (
Oncorhynchus mykiss
) fillets at 4 ± 2°C. J Food Saf 2019. [DOI: 10.1111/jfs.12718] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mustafa Durmus
- Department of Seafood and Processing Technology, Faculty of FisheriesÇukurova University Adana Turkey
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33
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Liu X, Xiong G, Wang X, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Wang L. Quality changes of prepared weever (
Micropterus salmoides
) by base trehalose solution during repeated freeze‐thaw cycles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiaoyue Liu
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
- College of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Xiaohong Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Chunhai Jiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Wenjin Wu
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Xin Li
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Jun Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Anzi Ding
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
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34
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Evaluation of the preservation effect of gelatin-water soluble chitosan film incorporated with maillard peptides on bluefin tuna (Thunnus thynnus) slices packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108294] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Wang XY, Xie J. Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna ( Thunnus obesus) during Cold Storage. Molecules 2019; 24:molecules24173119. [PMID: 31466228 PMCID: PMC6749214 DOI: 10.3390/molecules24173119] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 08/23/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022] Open
Abstract
Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0 °C and 4 °C for 6 days were investigated. The results showed that the values of ATP, adenosine diphosphate (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p < 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed. VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odour volatiles. T21 was positively correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was negatively correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
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36
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DU H, Li X, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp ( Carassius auratus). J Food Prot 2019; 82:1283-1291. [PMID: 31310169 DOI: 10.4315/0362-028x.jfp-18-439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.
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Affiliation(s)
- Hechao DU
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiuxiu Li
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
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37
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A Clustering-Based Partial Least Squares Method for Improving the Freshness Prediction Model of Crucian Carps Fillets by Hyperspectral Image Technology. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01541-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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38
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Quality and Shelf Life of Sodium-Acetate-Treated Seer Fish (Scomberomorus commerson) Steaks Packed in EVOH Pouches During Chilled Storage. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s41783-019-00059-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Rezanejad R, Ojagh SM, Heidarieh M, Raeisi M, Alishahi A, Rafiee G. The Impact of Diets Supplemented with Different Forms of Rosemary and BHA on Chemical, Microbial and Sensory Properties of Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Reza Rezanejad
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
- Nuclear Agriculture Research School, Nuclear Science and Technology Research Institute, Karaj, Iran
| | - Seyed Mahdi Ojagh
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Marzieh Heidarieh
- Nuclear Agriculture Research School, Nuclear Science and Technology Research Institute, Karaj, Iran
| | - Mojtaba Raeisi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Alireza Alishahi
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Gholamreza Rafiee
- Department of Fisheries, Faculty of Natural Resources, University Of Tehran, Karaj, Iran
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Yang ZQ, Tao XY, Zhang H, Rao SQ, Gao L, Pan ZM, Jiao XA. Isolation and characterization of virulent phages infecting Shewanella baltica and Shewanella putrefaciens, and their application for biopreservation of chilled channel catfish (Ictalurus punctatus). Int J Food Microbiol 2019; 292:107-117. [DOI: 10.1016/j.ijfoodmicro.2018.12.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/21/2018] [Accepted: 12/20/2018] [Indexed: 10/27/2022]
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41
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Guan W, Ren X, Li Y, Mao L. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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42
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Lahreche T, Uçar Y, Kosker AR, Hamdi TM, Ozogul F. Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C. Vet World 2019; 12:155-164. [PMID: 30936670 PMCID: PMC6431800 DOI: 10.14202/vetworld.2019.155-164] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Accepted: 12/12/2018] [Indexed: 11/16/2022] Open
Abstract
Aim The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
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Affiliation(s)
- Talal Lahreche
- Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria.,Department of Biology, Faculty of Natural Sciences, Ziane Achour University, Djelfa, Algeria
| | - Yilmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Ali Riza Kosker
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Taha-Mossadak Hamdi
- Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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43
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Jia S, Huang Z, Lei Y, Zhang L, Li Y, Luo Y. Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols. Food Microbiol 2018; 76:52-61. [DOI: 10.1016/j.fm.2018.04.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 03/28/2018] [Accepted: 04/15/2018] [Indexed: 12/28/2022]
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44
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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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45
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Abdeldaiem MH, Mohammad HG, Ramadan MF. Improving the Quality of Silver Carp Fish Fillets by Gamma Irradiation and Coatings Containing Rosemary Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461157] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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Ozogul Y, Durmus M, Kuley Boga E, Uçar Y, Ozogul F. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging. J Food Sci 2018; 83:318-325. [PMID: 29337364 DOI: 10.1111/1750-3841.14026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 11/28/2017] [Accepted: 12/04/2017] [Indexed: 11/28/2022]
Abstract
The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant amines in sea bass fillets stored under vacuum packaging. Significant differences (P < 0.05) in biogenic amines concentrations of vacuumed packed sea bass treated with emulsions were observed. All groups contained histamine lower than 5.0 mg/100 g, regarded as the allowable limit by the U.S. Food and Drug Administration. Polyamine levels were not affected by application of emulsion. Quality index (QI) showed an increase and after 14 d of storage it decreased in all groups. The control generally seemed to higher QI value than those of treatment groups except at 14 and 18 days while soybean and corn gave lower QI among treatment groups. Only biogenic amine index correlated with sensory acceptability of vacuumed packed sea bass, indicating that this index can be used for determination of the degree of spoilage of vacuumed packed sea bass. Emulsions extended the shelf-life (approximately 2 to 4 d) of vacuumed packed sea bass fillets by inhibiting microbial growth compared to the control. PRACTICAL APPLICATION Emulsions have become popular since they are regarded as ideal carrier for the delivery of lipophilic substances due to the ease of preparation, small particle size, their enhanced bioavailability, and long term kinetic stability. They have been proven to be self-preserving antimicrobials due to bound water in their structure and thus no available water to microorganisms. Antimicrobial emulsions have potential applications in many fields because they are inexpensive, stable, and nontoxic agents.
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Affiliation(s)
- Yesim Ozogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Mustafa Durmus
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Esmeray Kuley Boga
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Yılmaz Uçar
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Fatih Ozogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
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Li L, Pan Z, Shen Z. Identification of the Dominant Microbial Species of Spoiled Crisp Grass Carp ( Ctenopharyngodon idellus C. et V.) and Grass Carp ( Ctenopharyngodon idellus) Fillets during Cold Storage by Culture-Independent 16S rDNA Sequence Analysis. J Food Prot 2018; 81:84-92. [PMID: 29271684 DOI: 10.4315/0362-028x.jfp-17-141] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A new freshwater cultivation species, crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.) has a special texture and is popular with consumers; thus, we should pay close attention to its storage conditions and bacterial degradation. CGC and grass carp (GC; Ctenopharyngodon idellus) were commercialized as fillets and subsequently stored at 4 and 8°C. Microbial growth parameters (total viable counts, psychrotrophic bacteria, and Pseudomonas spp.), physicochemical data (pH and total volatile base nitrogen), and sensory analysis were monitored during the storage period. Dominant microorganisms were identified using a 16S rDNA clone library and restriction fragment length polymorphism (RFLP) analysis after the fillets had spoiled completely. The results showed that Pseudomonas spp. lagged behind the psychrotrophic population and the total viable counts initially and increased more rapidly after storage for 2 days. Total volatile base nitrogen contents were found to increase with storage time in both species, coinciding with ongoing microbial change. The pH results obtained for both species during storage showed an overall increase at the end of storage. Sensory evaluation showed a shelf life of 3 and 6 days for both species at 8 and 4°C, respectively. RFLP analysis of the 16S rDNA clone library revealed that there were seven and five distinct RFLP pattern groups in the microflora of the spoiled CGC and GC fillets, respectively. Through RFLP patterns and 16S rDNA sequencing from the clones, it was determined that CGC fillets stored at 4°C were dominated by Pseudomonas spp. at the point of sensory rejection, whereas GC fillets were dominated by populations affiliated with Pseudomonas sp., Acinetobacter sp., and Aeromonas sp.
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Affiliation(s)
- Lin Li
- University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, People's Republic of China
| | - Ziqiang Pan
- University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, People's Republic of China
| | - Zhihua Shen
- University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, People's Republic of China
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Barbosa RG, Gonzaga LV, Lodetti E, Olivo G, Costa ACO, Aubourg SP, Fett R. Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis
). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13703] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Roberta Garcia Barbosa
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Eduarda Lodetti
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Gisele Olivo
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Santiago Pedro Aubourg
- Department of Food Technology; Marine Research Institute (CSIC); c/Eduardo Cabello, 6 36208 Vigo Spain
| | - Roseane Fett
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
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Echeverría I, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. Int J Food Microbiol 2017; 266:142-149. [PMID: 29216554 DOI: 10.1016/j.ijfoodmicro.2017.10.003] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 08/28/2017] [Accepted: 10/01/2017] [Indexed: 12/01/2022]
Abstract
This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control. Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.
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Affiliation(s)
- Ignacio Echeverría
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
| | - María Carmen Gómez-Guillén
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina.
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
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Effects of whey protein films on the quality of thawed bigeye tuna ( Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions. Food Sci Biotechnol 2017; 26:937-945. [PMID: 30263622 DOI: 10.1007/s10068-017-0125-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 04/13/2017] [Accepted: 05/01/2017] [Indexed: 11/27/2022] Open
Abstract
To improve the quality of modified atmosphere (60% CO2/15% O2/25% N2)-packaged or vacuum-packaged bigeye tuna (Thunnus obesus) chunks, an edible film containing whey protein isolates (WPI) were added. During storage at 2 °C, the samples coated with WPI prior to packaging exhibited slower microbial growth, thiobarbituric acid (TBA), and total volatile basic-nitrogen (TVB-N) values than did those without films. On comparing the two formulations of WPI with 4 and 8% (v/v) glycerol, it was observed that WPI containing 8% glycerol induced more severe weight loss but retarded the lipid oxidation more effectively. The usage of WPI films with 8% glycerol is proved to be helpful to enhance the effect of modified atmosphere packaging on the quality of tuna, as the samples (MAP-2) displayed the lowest bacterial counts (3.63 log CFU/g) and TBA (0.349 mg malondialdehyde (MDA)/kg) and TVB-N (12.94 mg N/100 g) contents.
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