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Zhang H, Wang H, Chen Q, Cao Y, Huang J, Li Y, Yao X, Kong B. Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages. Meat Sci 2024; 217:109614. [PMID: 39089084 DOI: 10.1016/j.meatsci.2024.109614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/03/2024]
Abstract
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.
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Affiliation(s)
- Huan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China; Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China
| | - Huizhu Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yungang Cao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Junrong Huang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710016, China
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xianqi Yao
- Linyi Xincheng Jinluo Meat Products Group Co., Ltd, Linyi, Shandong 276036, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Wu R, Mou X, Dong S, Khoder RM, Xiong S, Liu R. Formation and kinetic analysis of AGEs in Pacific white shrimp during frying. Food Chem 2024; 460:140408. [PMID: 39089035 DOI: 10.1016/j.foodchem.2024.140408] [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: 05/01/2024] [Revised: 07/02/2024] [Accepted: 07/08/2024] [Indexed: 08/03/2024]
Abstract
Advanced glycation end products (AGEs) are complex and heterogeneous compounds closely associated with various chronic diseases. The changes in Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL), Nε-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1), and fluorescent AGEs (F-AGEs) in fried shrimp during frying (170 °C, 0-210 s) were described by kinetic models. Besides,the correlations between AGEs contents and physicochemical indicators were analyzed to reveal their intrinsic relationship. Results showed that the changes of four AGEs contents followed the zero-order kinetic, and their rate constants were ranked as kCML < kCEL ≈ kMG-H1 < kF-AGEs. Oil content and lipid oxidation were critical factors that affected the AGEs levels of the surface layer. Protein content and Maillard reaction were major factors in enhancing the CML and CEL levels of the interior layer. Furthermore, the impact of temperature on the generation of CML and CEL was greater than that of MG-H1 and F-AGEs.
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Affiliation(s)
- Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Xia Mou
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, PR China
| | - Ramy M Khoder
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
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3
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Thongkam P, Chaijan M, Cheong LZ, Panpipat W. Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel ( Auxis thazard) Surimi. Foods 2023; 12:3178. [PMID: 37685111 PMCID: PMC10487100 DOI: 10.3390/foods12173178] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/18/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Mackerel (Auxis thazard), a tropical dark-fleshed fish, has the potential to be used in the production of surimi. It is necessary to identify the optimal washing method to make better use of this species since efficient washing is the most important step in surimi processing to ensure maximal gelling and high-quality surimi. The purpose of this study was to evaluate the combined effect of cold carbonated water (CW) with NaCl and antioxidants in washing media, so-called antioxidant-infused soda-saline solution, on lipid and myoglobin removal efficacy, biochemical characteristics, gelling properties, sensory features, and the oxidative stability of mackerel surimi in comparison with unwashed mince (T1) and conventional water washed surimi (T2). Mackerel mince was washed with CW in the presence of 0.6% NaCl at a medium to mince ratio of 3:1 (v/w) without antioxidant (T3) or with the addition of 1.5 mM EDTA plus 0.2% (w/v) sodium erythorbate and 0.2% sodium tripolyphosphate (T4), 100 mg/L gallic acid (T5), and 5 mM citric acid containing 8 mM calcium chloride (T6). During the first washing cycle, the antioxidants were mixed into the washing medium. The second and third washing cycles were then completed with cold water. The yields of all treatments were roughly 75-83%, based on the gross weight of the raw mince. The pH of the surimi was in a range of 5.47-6.46. All of the surimi had higher reactive sulfhydryl (SH) content and surface hydrophobicity but lower Ca2+-ATPase activity than unwashed mince (p < 0.05). After washing, lipids decreased significantly (p < 0.05), accounted for a 65-76% reduction. The T2 surimi had the highest peroxide value (PV). T1 had the lowest conjugated diene value. T1 and T4 surimi had the lowest TBARS value (p < 0.05). A lower non-heme iron level was found in all antioxidant-treated samples than in T1. Washing can increase the redox stability of myoglobin regardless of the washing media, as seen by the relatively low metmyoglobin levels. According to the dynamic viscoelastic behavior, all surimi and unwashed mince underwent the same degree of sol-gel transition following heat gelation. T1 showed the lowest breaking force, deformation, gel strength, and whiteness (p < 0.05). Surimi made from T4 or T5 had the highest gel strength when both breaking and deformation were considered, but the latter's expressible drip was noticeably higher. Surimi gel appears to be stabilized against lipid oxidation, as demonstrated by low PV and TBARS levels, when produced with T4. Because of the low level of TBARS, all 10 panelists rated rancid odor as low (~1 out of 4), with no significant variations across treatments. Only treatments with T4 and T6 tended to have a lower fishy odor score as compared to unwashed mince. Scanning electron microscope demonstrated that surimi gels washed with all washing media exhibited microstructures that were very comparable, with the exception of the T6 treatment, which had big pores and aggregates. Based on the quality features, T4 appeared to be the optimal medium to enhance the gel functionality of mackerel surimi.
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Affiliation(s)
- Porntip Thongkam
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.T.); (W.P.)
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.T.); (W.P.)
| | - Ling-Zhi Cheong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia;
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.T.); (W.P.)
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Liu Y, Cao Y, Yohannes Woldemariam K, Zhong S, Yu Q, Wang J. Antioxidant effect of yeast on lipid oxidation in salami sausage. Front Microbiol 2023; 13:1113848. [PMID: 36726562 PMCID: PMC9885106 DOI: 10.3389/fmicb.2022.1113848] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 12/28/2022] [Indexed: 01/17/2023] Open
Abstract
Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of developing the starter itself deserve more attention. In this study, firstly the antioxidant activities of 5 strains of yeast were measured in vitro, and then the mixture of yeast and Lactobacillus rhamnosus YL-1 was applied to fermented sausage model. The effect of the starter in the sausage model was investigated through physicochemical parameters, degree of fat oxidation, free fatty acid content, and though volatile flavor compound analysis, sensory evaluation and various indexes after storage were observed. Metagenomics was used to explore metabolic pathways, functional genes and key enzymes related to lipid oxidizing substances in sausage in yeast. The results showed that Wickerhamomyces anomalus Y12-3 and Y12-4 had strong tolerance to H2O2, and had higher SOD and CAT enzyme activities. The addition of yeast effectively reduced the material value of peroxidation value and active thiobarbiturate in salami. In flavor analysis, the content of flavor compounds associated with lipid oxidation, such as hexanal, heptanal, nonanal and (E)-2-decenal were significantly lower with the use of Debaryomyces hansenii Y4-1 and Y12-3. Meanwhile, the possible pathways of yeast metabolism of flavor substances related to lipid oxidation (mainly aldehydes) were discussed with the help of metagenomic techniques. According to the results of metagenomics, fatty acid degradation (ko00071) metabolic pathway was related to the degradation of aldehydes through aldehyde dehydrogenase, which was the potential key enzyme.
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Affiliation(s)
- Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Yating Cao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Kalekristos Yohannes Woldemariam
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,Delisi Group Co., Ltd., Weifang, China
| | - Shengjie Zhong
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,*Correspondence: Jing Wang,
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5
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Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment. Food Chem 2022; 387:132886. [PMID: 35397270 DOI: 10.1016/j.foodchem.2022.132886] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 03/27/2022] [Accepted: 04/01/2022] [Indexed: 11/22/2022]
Abstract
The inevitably generated chicken exudate was usually unconsciously discarded, leading to protein waste and environmental pollution. The study is performed to reveal the loss and constitute of different sourced exudate (purge exudate/defrozen exudate, PE/DE), investigate the efficiency of various pH-shifting strategies (Method I: NaOH-HCl, Method II: Ca(OH)2-Critric acid, and Method III: Ca(OH)2-Glucono δ-lactone) in recovering selected exudate, and evaluate the functionality of these recovered protein isolates. Accordingly, PE and DE shared greatly similar (P > 0.05) lipid and ash content. Despite sarcoplasmic protein, there are a small amount of functional myofibrillar protein in the exudate samples. During extraction, Method III had higher recovery yield (85.5%) than other two groups, but the isolates contained higher level of moisture. The protein isolates treated with Method II exhibited highest emulsion ability, while the Method III treated group obtained best gelation properties. Overall, pH-shifting could recover functional protein from chicken exudate for industrial application.
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Filippou P, Mitrouli ST, Vareltzis P. Sequential Membrane Filtration to Recover Polyphenols and Organic Acids from Red Wine Lees: The Antioxidant Properties of the Spray-Dried Concentrate. MEMBRANES 2022; 12:membranes12040353. [PMID: 35448323 PMCID: PMC9030477 DOI: 10.3390/membranes12040353] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 02/01/2023]
Abstract
The vinification process produces a considerable amount of waste. Wine lees are the second most generated byproduct, representing around 14% of total vinification wastes. They are a valuable source of natural antioxidants, mainly polyphenols, as well as organic acids, such as tartaric acid. This paper deals with the application of an integrated, environment friendly membrane separation process to recover polyphenols and organic acids. A two-step membrane process is described, consisting of an ultra- and a nano-filtration process. The physicochemical and antioxidant properties of all the process streams were determined. High Pressure Liquid Chromatography (HPLC) was employed for identifying certain individual organic acids and polyphenols, while the antioxidant potential was determined by the 2,2′-diphenyl-1-picrylhydrazyl radical) (DPPH) radical scavenging ability and ferric reducing ability. A liquid concentrate stream containing 1351 ppm of polyphenols was produced and then spray dried. The resulting powder retained most of the polyphenols and antioxidant properties and was successfully applied to a real food system to retard lipid oxidation, followed by Thiobarbituric Acid Reactive Substances (TBARS) and the determination of oxymyoglobin content. The results show that membrane separation technology is an attractive alternative process for recovering value-added ingredients from wine lees.
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Affiliation(s)
- Polychronis Filippou
- Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, GR541 24 Thessaloniki, Greece;
| | - Soultana T. Mitrouli
- Laboratory of Natural Resources and Renewable Energies, Chemical Process and Energy Resources Institute (CPERI), Centre for Research and Technology-Hellas (CERTH), 6th km Charilaou-Thermi Road, GR570 01 Thessaloniki, Greece;
| | - Patroklos Vareltzis
- Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, GR541 24 Thessaloniki, Greece;
- Correspondence:
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Kanatt SR. Irradiation as a tool for modifying tapioca starch and development of an active food packaging film with irradiated starch. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.108873] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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8
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Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles. Journal of Food Science and Technology 2019; 57:1049-1060. [PMID: 32123426 DOI: 10.1007/s13197-019-04139-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2019] [Accepted: 10/23/2019] [Indexed: 01/01/2023]
Abstract
This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found that within the pH range of 7 < pH < 11, with an increase in pH, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.63 μmol/g (pH = 7) to 18.26 ± 0.93 μmol/g (pH = 10); and the content of disulfide bonds decreased from 44.62 ± 0.48 μmol/g (pH = 7) to 34.26 ± 2.03 μmol/g (pH = 11). In the ultrasonic power range (P < 300 W), with an increase in power, the content of free mercapto group in peanut protein isolate gradually increased from 12.44 ± 0.73 μmol/g to 19.46 ± 0.24 μmol/g (P = 250 W); and the content of disulfide bonds decreased from 42.29 ± 1.24 μmol/g to 33.28 ± 0.64 μmol/g (P = 300 W). Within the temperature range of 70 °C < T < 90 °C, with an increase in temperature, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.94 μmol/g (T = 70 °C) to 19.67 ± 0.68 μmol/g (T = 90 °C), and the content of disulfide bonds decreased from 45.02 ± 2.84 μmol/g (T = 70 °C) to 34.26 ± 2.03 μmol/g (T = 90 °C). Response surface test was used to optimize the preparation conditions of nanoparticles from curcumin. The results showed that the optimum parameters of ultrasonic-assisted modification of peanut protein embedding curcumin were pH = 9.8, heating temperature T = 90 °C, ultrasonic power Q = 225 W, and heating time S = 21 min. Under these conditions, the embedding rate of curcumin reached 83.27 + 1.06%, the ABTS+ scavenging activity generally decreases with time over the 2 days period measured in PPI solution and PPI nanoparticles (PPN), the ABTS+ scavenging activity decreased from 40.8%, 52.2% and 67.3% to 27.1%, 39.0% and 60.5%, respectively. Compared with pure curcumin, the antioxidant activity was increased at presence of PPI.
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9
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Raizi P, Vareltzis P, Petridis D. Processing and Digestion of Press Juices from Different Fish Muscles; Temperature and Lyophilization Effects on Their Anti-Oxidative Properties. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Poulheria Raizi
- Food Technology Department, Alexandrian Institute of Technology, Thessaloniki, Greece
| | - Patroklos Vareltzis
- Chemical Engineering Department, Laboratory of Food Industries & Αgricultural Industries Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Dimitrios Petridis
- Food Technology Department, Alexandrian Institute of Technology, Thessaloniki, Greece
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10
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Bou R, Claret A, Stamatakis A, Martínez B, Guerrero L. Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5352-5360. [PMID: 28497482 DOI: 10.1002/jsfa.8424] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/25/2017] [Accepted: 05/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg-1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. RESULTS Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg-1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). CONCLUSIONS The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ricard Bou
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Anna Claret
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Antonios Stamatakis
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Brigitte Martínez
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Luis Guerrero
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
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Wu T, Wu C, Fang Z, Ma X, Chen S, Hu Y. Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.075] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle. Food Chem 2016; 212:213-24. [DOI: 10.1016/j.foodchem.2016.05.165] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 04/18/2016] [Accepted: 05/26/2016] [Indexed: 11/21/2022]
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14
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Plíšek J, Pospíchalová N, Khalikova M, Aufartová J, Solichová D, Krčmová LK, Solich P. Combination of ultracentrifugation and solid-phase extraction with subsequent chromatographic analysis of α-tocopherol in erythrocyte membranes. J Sep Sci 2015; 38:634-40. [DOI: 10.1002/jssc.201401036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Revised: 11/24/2014] [Accepted: 11/24/2014] [Indexed: 11/10/2022]
Affiliation(s)
- Jiří Plíšek
- Department of Analytical Chemistry; Faculty of Pharmacy; Charles University; Hradec Králové Czech Republic
- 3rd Internal Gerontometabolic Clinic; University Hospital; Hradec Králové Czech Republic
| | - Naďa Pospíchalová
- Department of Analytical Chemistry; Faculty of Pharmacy; Charles University; Hradec Králové Czech Republic
| | - Maria Khalikova
- Department of Analytical Chemistry; Faculty of Pharmacy; Charles University; Hradec Králové Czech Republic
| | - Jana Aufartová
- Department of Analytical Chemistry; Faculty of Pharmacy; Charles University; Hradec Králové Czech Republic
- 3rd Internal Gerontometabolic Clinic; University Hospital; Hradec Králové Czech Republic
| | - Dagmar Solichová
- 3rd Internal Gerontometabolic Clinic; University Hospital; Hradec Králové Czech Republic
| | - Lenka Kujovská Krčmová
- Department of Analytical Chemistry; Faculty of Pharmacy; Charles University; Hradec Králové Czech Republic
- 3rd Internal Gerontometabolic Clinic; University Hospital; Hradec Králové Czech Republic
| | - Petr Solich
- Department of Analytical Chemistry; Faculty of Pharmacy; Charles University; Hradec Králové Czech Republic
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15
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Contini C, Katsikogianni M, O'Neill F, O'Sullivan M, Dowling D, Monahan F. Mechanism of action of an antioxidant active packaging prepared with Citrus extract. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Contini C, Álvarez R, O'Sullivan M, Dowling DP, Gargan SÓ, Monahan FJ. Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci 2014; 96:1171-6. [DOI: 10.1016/j.meatsci.2013.11.007] [Citation(s) in RCA: 97] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2013] [Revised: 09/19/2013] [Accepted: 11/04/2013] [Indexed: 11/27/2022]
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Yarnpakdee S, Benjakul S, Kristinsson HG. Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:219-226. [PMID: 23696369 DOI: 10.1002/jsfa.6235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 05/10/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Although protein isolates have been proven as a potent raw material for protein hydrolysate preparation, the fishy odour associated with lipid oxidation is still detected. The remaining haemoglobin (Hb) in protein isolates can effectively induce lipid oxidation, leading to the formation of fishy odour in the resulting hydrolysate. The aim of this study was to elucidate the impact of Hb with different forms, oxyhaemoglobin (oxy-Hb) and methaemoglobin (met-Hb), on lipid oxidation and the development of fishy odour during hydrolysis of protein isolates. RESULTS During hydrolysis of protein isolate up to 120 min, non-haem iron content, peroxide value and thiobarbituric acid reactive substances slightly increased (P < 0.05). When oxy-Hb or met-Hb was incorporated, the marked increases in all parameters were observed, especially within the first 60 min of hydrolysis. The higher increases were obtained with the latter, suggesting that met-Hb was more pro-oxidative than oxy-Hb. However, no differences in degree of hydrolysis of all samples were observed (P > 0.05). The marked increases in the b*, ΔE*, ΔC* values, fishy odour/flavour and volatile compounds were also found in the resulting hydrolysate containing either oxy-Hb or met-Hb. CONCLUSION Hb, particularly met-Hb, induced lipid oxidation and the development of a fishy odour/flavour in fish protein hydrolysate.
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Affiliation(s)
- Suthasinee Yarnpakdee
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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Huang L, Xiong YL, Kong B, Huang X, Li J. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat Sci 2013; 95:295-301. [DOI: 10.1016/j.meatsci.2013.04.034] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2012] [Revised: 01/24/2013] [Accepted: 04/10/2013] [Indexed: 10/26/2022]
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Hrynets Y, Omana D, Xu Y, Betti M. Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: Effect on lipid and pigment content. Poult Sci 2011; 90:458-66. [DOI: 10.3382/ps.2010-00859] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Nolsøe H, Undeland I. The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0088-4] [Citation(s) in RCA: 123] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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