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Wang J, Lu J, Zhang X, Kong B, Li Y, Chen Q, Wen R. Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl. Foods 2024; 13:1747. [PMID: 38890975 PMCID: PMC11171772 DOI: 10.3390/foods13111747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/27/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the b*-value, flavor, and texture of the sausages. Notably, L. sakei inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution (p < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.
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Affiliation(s)
- Jiawang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.W.); (J.L.); (X.Z.); (B.K.); (Y.L.)
| | - Jiasheng Lu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.W.); (J.L.); (X.Z.); (B.K.); (Y.L.)
| | - Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.W.); (J.L.); (X.Z.); (B.K.); (Y.L.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.W.); (J.L.); (X.Z.); (B.K.); (Y.L.)
| | - Yongjie Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.W.); (J.L.); (X.Z.); (B.K.); (Y.L.)
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (J.W.); (J.L.); (X.Z.); (B.K.); (Y.L.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China
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2
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Sherpa K, Priyadarshini MB, Mehta NK, Vaishnav A, Singh NS, Pati BK. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature. ACS OMEGA 2023; 8:34431-34441. [PMID: 37779966 PMCID: PMC10536037 DOI: 10.1021/acsomega.3c02756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023]
Abstract
The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.
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Affiliation(s)
- Kusang Sherpa
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - M Bhargavi Priyadarshini
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Anand Vaishnav
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - N Sureshchandra Singh
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Bikash Kumar Pati
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
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Gaurav K, Mehta NK, Majumdar RK, Priyadarshini MB, Pal P, Xavier KAM, Sharma S. Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach. ACS OMEGA 2023; 8:32855-32866. [PMID: 37720773 PMCID: PMC10500647 DOI: 10.1021/acsomega.3c04072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023]
Abstract
In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-making when several variables were changing simultaneously during frying. Carboxy methyl cellulose (CMC), xanthan gum, and carrageenan coatings in different concentrations (0.25-1.50%, w/v) were applied on fish strips to reduce the oil uptake and protein oxidation during frying. The pickup of the strips increased significantly (p < 0.05) with increasing concentration. The CMC was effective in oil uptake reduction and protein oxidation, as revealed by the lower carbonyl and sulfhydryl contents in the fried strip. The hardness and chewiness of the coated fish strips were found to be declined significantly (p < 0.05) with increasing coating concentrations. The moisture, lipid, toughness, hardness, cutting force, oiliness, sulfhydryl content (all min), oil uptake reduction, and carbonyl content (both max) were considered as multiple criteria for the MOO technique, and fried strips coated with 1% CMC, followed by 0.75% xanthan gum and 0.75% carrageenan, emerged as the best optimal coating.
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Affiliation(s)
- Kumar Gaurav
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Naresh Kumar Mehta
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Ranendra Kumar Majumdar
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - M. Bhargavi Priyadarshini
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Prasenjit Pal
- Department
of Extension and Social Sciences, College of Fisheries, Central Agricultural University, Lembucherra, 799210 Tripura, India
| | - K. A. Martin Xavier
- Department
of Post Harvest Technology, ICAR- Central
Institute of Fisheries Education”, Mumbai 400061, India
| | - Sanjeev Sharma
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
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Yi S, Liu X, Huo Y, Li X, Tang Y, Li J. Unrinsed Nemipterus virgatus surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4458-4469. [PMID: 36823492 DOI: 10.1002/jsfa.12520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 02/20/2023] [Accepted: 02/23/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND The rinsing process in the production of surimi can cause the loss of some important nutrients. To investigate the differences in nutritional properties between rinsed surimi (RS) and unrinsed surimi (US), this study compared the elemental composition, amino acid composition, fatty acid composition, proteomics, and an immunosuppression mouse model of surimi before and after rinsing, and analyzed the nutritional and immunological properties of RS and US. RESULTS The results showed that the protein, fat, and ash contents of RS were decreased compared with those of US; specifically, the contents of essential amino acids, semi-essential amino acids, non-essential amino acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were decreased. In the non-labeled quantitative proteomics analysis, three high-abundance quantifiable protein contents and 68 low-abundance quantifiable protein contents were found in RS (P-values < 0.05, ratio > 2). Immune function experiments in mice revealed that both RS and US contributed to the recovery of immunity in immunocompromised mice. The effect of US was better than that of RS. CONCLUSION The rinsing process in surimi processing leads to the loss of nutrients in surimi. US promotes the recovery of immunity in immunocompromised mice more effectively than RS. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shumin Yi
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xiang Liu
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yan Huo
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yunping Tang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jianrong Li
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, China
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Ma M, Liu P, Wang C, Deng X, Zhang L, Zhang J. Oxidation of Cathepsin D by Hydroxy Radical: Its Effect on Enzyme Structure and Activity against Myofibrillar Proteins Extracted from Coregonus peled. Molecules 2023; 28:5117. [PMID: 37446781 DOI: 10.3390/molecules28135117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, cathepsin D was oxidized in vitro with different concentrations of H2O2, and the activity, structure, and extent of myofibrillar protein degradation by oxidized cathepsin D were evaluated. The sulfhydryl content of cathepsin D decreased to 9.20% after oxidation, while the carbonyl content increased to 100.06%. The β-sheet in the secondary structure altered due to oxidation as well. The changes in the intrinsic fluorescence and UV absorption spectra indicated that oxidation could cause swelling and aggregation of cathepsin D molecules. The structure of cathepsin D could change its activity, and the activity was highest under 1 mM H2O2. Cathepsin D could degrade myofibrillar proteins in different treatment groups, and the degree of degradation is various. Therefore, this study could provide a scientific basis for the mechanism of interaction among hydroxyl radical oxidation, cathepsin D, and MP degradation.
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Affiliation(s)
- Mengjie Ma
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Pingping Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Chaoye Wang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jian Zhang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory of Food Nutrition and Safety Control of Xinjiang Production and Construction Crops, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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6
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Bai X, Li Y, Liang W, Xia X, Bian C. Formation of advanced glycation end products of chicken breast meat induced by freeze-thaw cycles and subsequent cooking. Int J Biol Macromol 2023; 244:125387. [PMID: 37330105 DOI: 10.1016/j.ijbiomac.2023.125387] [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: 01/29/2023] [Revised: 05/08/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The impacts of freeze-thaw (F-T) cycles and cooking on the basic composition, protein and lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were studied. During F-T cycles, the moisture and protein contents of raw and cooked chicken breasts decreased, and protein and lipid oxidation occurred, increasing carbonyl and TBARS contents. Meanwhile, the contents of methylglyoxal, glyoxal, and hydroxymethylfurfural in raw meat increased by 2.27, 2.27, and 5 times, respectively, whereas glyoxal and hydroxymethylfurfural contents increased by 2.73 and 3 times, respectively, after cooking as F-T cycles increased. The formation of carboxymethyl lysine, pentosidine, and fluorescent AGEs in cooked samples was confirmed using an ELISA kit and fluorescent intensity. The study also revealed that AGEs contents of chicken meat were negatively correlated with moisture contents and positively correlated with carbonyl and TBARS levels. Therefore, F-T cycles and subsequent cooking promoted AGEs formation in cooked meat.
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Affiliation(s)
- Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Weiwei Liang
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Chun Bian
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
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7
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Jiang Q, Huang S, Du Y, Xiao J, Wang M, Wang X, Shi W, Zhao Y. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chem 2023; 406:135097. [PMID: 36463598 DOI: 10.1016/j.foodchem.2022.135097] [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: 09/08/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations.
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Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yunfan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
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Li H, Wang Y, Zhang J, Li X, Wang J, Yi S, Zhu W, Xu Y, Li J. Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish. Food Chem 2023; 402:134325. [DOI: 10.1016/j.foodchem.2022.134325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 08/30/2022] [Accepted: 09/15/2022] [Indexed: 11/30/2022]
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9
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Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista). FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00115-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
AbstractThe traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability.
Graphical Abstract
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Kamali ND, Alishahi AR, Heidarieh M, Rajabifar S, Mirsadeghi SH, Kordjazi M. Evaluation of the Relationship between Penetration Percent of Chitosan and Its Nanoparticles and Qualitative Traits in Huso huso Fillet Using 67Ga Radiolabeling of Chitosan. RADIOCHEMISTRY 2022. [DOI: 10.1134/s1066362222060157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Zhu X, Shi X, Liu S, Gu Y, Liu J, Fu Q, Wang R. Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems. Front Nutr 2022; 9:1029116. [PMID: 36466406 PMCID: PMC9709213 DOI: 10.3389/fnut.2022.1029116] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 10/31/2022] [Indexed: 09/29/2023] Open
Abstract
This paper focuses on the changes of physicochemical properties and gel-forming ability of duck myofibrillar proteins (DMPs) induced using hydroxyl radical oxidizing systems. DMPs were firstly extracted and then oxidized at various H2O2 concentrations (0, 4, 8, and 12 mmol/L) using Fenton reagent (Fe3+-Vc-H2O2) to generate hydroxyl radicals, and the effects of hydroxyl radical oxidation on the physicochemical changes and heat-induced gel-forming capacity of DMPs were analyzed. We observed obvious increases in the carbonyl content (p < 0.05) and surface hydrophobicity of DMPs with increasing of H2O2 concentrations (0-12 mmol/L). In contrast, the free thiol content (p < 0.05) and water retention ability of DMPs decreased with increasing H2O2 concentrations (0-12 mmol/L). These physicochemical changes suggested that high concentrations of hydroxyl radicals significantly altered the biochemical structure of DMPs, which was not conducive to the formation of a gel mesh structure. Furthermore, the gel properties were reduced based on the significant decrease in the water holding capacity (p < 0.05) and increased transformation of immobilized water of the heat-induced gel to free water (p < 0.05). With the increase of H2O2 concentrations, secondary structure of proteins analysis results indicated α-helix content decreased significantly (p < 0.05), however, random coil content increased (p < 0.05). And more cross-linked myosin heavy chains were detected at higher H2O2 concentrations groups through immunoblot analysis (p < 0.05). Therefore, as H2O2 concentrations increased, the gel mesh structure became loose and porous, and the storage modulus and loss modulus values also decreased during heating. These results demonstrated that excessive oxidation led to explicit cross-linking of DMPs, which negatively affected the gel-forming ability of DMPs. Hence, when processing duck meat products, the oxidation level of meat gel products should be controlled, or suitable antioxidants should be added.
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Affiliation(s)
- Xueshen Zhu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Xiandong Shi
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
- School of Life Science, Nanjing Normal University, Nanjing, China
| | - Shaohua Liu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Ying Gu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Junya Liu
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
| | - Qingquan Fu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
| | - Renlei Wang
- Key Laboratory of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, China
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Zhang L, Li Q, Bao Y, Tan Y, Lametsch R, Hong H, Luo Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:1572-1591. [PMID: 36122384 DOI: 10.1080/10408398.2022.2117788] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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13
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Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi. Foods 2022; 11:foods11162397. [PMID: 36010395 PMCID: PMC9407351 DOI: 10.3390/foods11162397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 08/03/2022] [Accepted: 08/06/2022] [Indexed: 11/27/2022] Open
Abstract
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid reactive substances of the surimi tended to decrease, and the whiteness, pH, gel strength, and water retention tended to increase with the increase of washing times. Meanwhile, washing removed some fatty acids and the fatty acid species showed a decreasing trend. The FTIR spectra showed that washing did not change the functional group composition but changed the content of each group of the functional groups, while decreasing the proportion of β-sheet structures. Compared with the unwashed surimi, washing caused some of the immobilized water in the minced fish to be transferred to free water, and the water fluidity was enhanced. The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. However, the difference between W2 and W3 surimi was not significant (p > 0.05). In practice, W2 can be used to produce surimi to improve its yield and reduce water consumption.
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Li Y, Liu T, Meng X, Qian Y, Yan S, Liu Z. AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application. Foods 2022; 11:foods11152273. [PMID: 35954040 PMCID: PMC9368648 DOI: 10.3390/foods11152273] [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: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Taige Liu
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Shijie Yan
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
- Correspondence: (S.Y.); (Z.L.)
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
- Correspondence: (S.Y.); (Z.L.)
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Shang X, Guo J, Liu W, Wu H, Zhou Z. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents. J Food Biochem 2022; 46:e14319. [PMID: 35833530 DOI: 10.1111/jfbc.14319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/21/2022] [Accepted: 06/27/2022] [Indexed: 11/28/2022]
Abstract
Storing at -18°C, the surimi was processed from fresh grass carp, supplemented with pork backfat of 50, 100, or 150 g kg-1 (groups F0 , F50 , F100 , and F150 , respectively). The surimi was thawed and refrozen weekly afterward, with changes in surimi protein structure (primary structure, secondary structure, and tertiary structure), protein oxidation index (carbonyl and sulfhydryl), lipid oxidation index (TBARS), protein solubility, as well as surimi quality (texture characteristics and whiteness), were determined. The results showed that the texture characteristics of surimi increased after the first freezing and thawing (F-T) cycle and then decreased. The whiteness of the surimi decreased with the increase of F-T cycle times, while the whiteness of the surimi increased with the increase in fat content. With the F-T cycle times and fat content rising, the relative content of α-helix structures, sulfhydryl content, and protein solubility decreased. In contrast, carbonyl content was in reverse, being an increasing trend. The free amino content showed a decrease after an increase at the early stage with the F-T cycles growing, while it showed a decrease with an increase in fat content. Meanwhile, the redshift in the maximum absorption peak of the tryptophan fluorescence was caused by the F-T cycles, so was the decline in fluorescence intensity; however, there was little difference in tryptophan spectra with the same fat content. The association among protein structure, protein oxidation, lipid oxidation and surimi quality were elucidated by Pearson's two-tailed correlation. The lipid oxidation in the repeated freezing and thawing process of surimi led to the decrease in whiteness. The protein oxidation led to the change of protein structure and the decrease of protein solubility. Lipid oxidation caused by the increase of fat content led to the decrease of free amino content and protein solubility, and finally led to the increase of whiteness and the deterioration of texture characteristics. PRACTICAL APPLICATIONS: In this study, changes in various components of surimi were measured to examine the interrelationship among protein structure, protein oxidation, lipid oxidation and surimi quality. Freeze-thaw cycle and high-fat content are easy to cause lipid oxidation, protein oxidation, a decrease in protein solubility, and deterioration of surimi quality. Therefore, temperature fluctuations must be avoided to extend the shelf life of such products. An appropriate fat content level must be selected to prevent protein and lipid oxidation and maintain quality.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China.,Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China.,Langfang Key Laboratory of Food Nutrition and Safety, Langfang, P. R. China.,Langfang Key Laboratory of Microbial Fermentation, Langfang, P. R. China
| | - Jingjing Guo
- College of Chemistry and Materials Science, Langfang Normal University, Langfang, P. R. China
| | - Wangying Liu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Haifeng Wu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China.,Langfang Key Laboratory of Food Nutrition and Safety, Langfang, P. R. China
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16
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Gao Y, Qiu Y, Nan H, Wang L, Yang D, Zhang L, Yu Q. Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties. Food Res Int 2022; 157:111260. [DOI: 10.1016/j.foodres.2022.111260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 11/04/2022]
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17
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Hu Z, Chin Y, Huang J, Zhou J, Li G, Pei Z, Shang W, Hu Y, Yuan C, Chen J. Fresh keeping mechanism of
Fenneropenaeus chinensis
by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhiheng Hu
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Yaoxian Chin
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
| | - Jiangyin Huang
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Jiaying Zhou
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Gaoshang Li
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Zhisheng Pei
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
| | - Wenhui Shang
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
| | - Yaqin Hu
- Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture Iwate University Morioka Japan
| | - Jianchu Chen
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University Hangzhou China
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Jiang Q, Du Y, Nakazawa N, Hu Y, Shi W, Wang X, Osako K, Okazaki E. Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Qingqing Jiang
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Yufan Du
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Naho Nakazawa
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Wenzheng Shi
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Xichang Wang
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Kazufumi Osako
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Emiko Okazaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
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19
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Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01153-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Yang H, Li Q, Xu Z, Ge Y, Zhang D, Li J, Sun T. Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout. Int J Biol Macromol 2022; 194:510-520. [PMID: 34822827 DOI: 10.1016/j.ijbiomac.2021.11.094] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/24/2022]
Abstract
Plant essential oils lose their activity due to unstable chemical properties and volatility, and the coating can improve their stability by encapsulating. The three-layer coatings were prepared by tape casting method with flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives. The composite coatings were characterized, and their physicochemical properties, release properties, antibacterial and antioxidant properties were determined. Meanwhile, the protective effect of the composite coatings on rainbow trout fillets myofibril protein was studied. The mechanical properties of the FG/CS/FG coatings are better than FG coating. The release of EG and LEO from the coatings are followed simple diffusion mechanism. After added essential oils, the antibacterial and antioxidant properties of the composite coatings are significantly enhanced. In the preservation process of the rainbow trout fillets, the composite coatings can reduce the carbonyl content, increase the sulfhydryl content and Ca2+-ATPase activity. The β-sheet content is 6.09%-15.63% higher than that of control, indicating the coatings are helpful to maintain the order of myofibril protein. The composite coatings slowed down the decrease of antioxidant enzyme activity, thus delay the protein oxidation. Because of long-term antibacterial and antioxidant properties, the composite coatings have potential value in food preservation or food packaging materials.
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Affiliation(s)
- Hua Yang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Zhaomeng Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Yonghong Ge
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Defu Zhang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
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21
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Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112423] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Domínguez R, Pateiro M, Munekata PES, Zhang W, Garcia-Oliveira P, Carpena M, Prieto MA, Bohrer B, Lorenzo JM. Protein Oxidation in Muscle Foods: A Comprehensive Review. Antioxidants (Basel) 2021; 11:60. [PMID: 35052564 PMCID: PMC8773412 DOI: 10.3390/antiox11010060] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 12/26/2022] Open
Abstract
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Benjamin Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
- Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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23
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Al-Dalali S, Li C, Xu B. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chem 2021; 376:131881. [PMID: 34971888 DOI: 10.1016/j.foodchem.2021.131881] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 12/14/2021] [Accepted: 12/14/2021] [Indexed: 01/09/2023]
Abstract
This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different times of frozen storage using HS-SPME-GC-MS. Frozen storage affected the contents of flavor compounds, in which their concentrations fluctuated along with the frozen storage. Partial least squares-discriminant analysis screened six flavors as markers, indicating the effect of frozen storage in all the beef samples. They included octanal, 2-ethyl-1-hexanol, benzeneacetaldehyde, 1-heptanol, isoeugenol, and hexanal. Most of the screened markers belonged to aldehydes and alcohols, indicating that these components were derived from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly. Carbonyl content was increased linearly in all the samples during frozen storage.
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Affiliation(s)
- Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
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Machado SC, Souza BM, de Aguiar Marciano LP, Souza Pereira AF, Lima Brigagão MRP, Machado Viana AL, Rodrigues MR, Martins I. Endpoints as human biomarkers in exposure assessment of triazoles fungicides. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2021; 87:103703. [PMID: 34265456 DOI: 10.1016/j.etap.2021.103703] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 07/06/2021] [Accepted: 07/09/2021] [Indexed: 06/13/2023]
Abstract
Potential endpoint biomarkers were evaluated in the assessment of exposure to triazoles, in the southern region of Minas Gerais, Brazil. Volunteers were divided into three groups: occupationally exposed and rural residents (n = 21), non-occupationally exposed and rural residents (n = 35) and non-occupationally exposed and urban residents (n = 30). Of all endpoints evaluated, plasma concentration of androstenedione (p < 0.001) and glycine-conjugated bile acids presented statistical differences in the three studied groups (p < 0.05). However, our findings concerning oxidative stress and testosterone levels, plus that related to unconjugated and taurine conjugated bile acids, suggested that more studies are necessary to evaluate their potential as biomarkers for triazole exposure, as statistical significance was not attained between the groups. Our human population data contributes to the development of triazole exposure risk assessment with respect to these potential effect biomarkers, in potentially vulnerable groups and individuals.
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Affiliation(s)
- Simone Caetani Machado
- Laboratory of Toxicants and Drugs Analysis - LATF, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil
| | - Bruna Maciel Souza
- Laboratory of Toxicants and Drugs Analysis - LATF, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil
| | - Luiz Paulo de Aguiar Marciano
- Laboratory of Toxicants and Drugs Analysis - LATF, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil
| | - Ana Flávia Souza Pereira
- Laboratory of Toxicants and Drugs Analysis - LATF, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil
| | | | - André Luiz Machado Viana
- Laboratory of Clinical Analysis - LACEN, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil
| | - Maria Rita Rodrigues
- Laboratory of Clinical Analysis - LACEN, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil
| | - Isarita Martins
- Laboratory of Toxicants and Drugs Analysis - LATF, Faculty of Pharmaceutical Sciences, Federal University of Alfenas - Unifal-MG, Gabriel Monteiro da Silva street, 700, 37130-000, Alfenas, MG, Brazil.
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25
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Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp ( Cyprinus carpio) Fillets. Polymers (Basel) 2021; 13:polym13193243. [PMID: 34641059 PMCID: PMC8512069 DOI: 10.3390/polym13193243] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/25/2022] Open
Abstract
Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oils of various spices that have antioxidant and antimicrobial activity, as well as being friendly to the environment. The objective of this research was to develop a new edible coating based on chitosan enriched with peppermint extract and to evaluate its effectiveness to inhibit microbial development in vitro and improve both the quality and shelf life of common carp (Cyprinus carpio) during refrigerated storage (4 ± 1 °C). Three treatments were used: edible coating (C + EC), edible coating +, 5% chitosan (C + ECCh) and edible coating + 1.5% chitosan + 10% peppermint (C + ECChP). Prior the coating carp fillets; the antibacterial activity and antioxidant capacity were evaluated in the peppermint extract and coating solutions. After coating and during storage, the following were determined on the fillet samples: microbiological properties, observed for ECP, an inhibition halo of 14.3 mm for Staphylococcus aureus, not being the case for Gram-negative species, for ECCh, inhibition halos of 17.6 mm, 17.1 mm and 16.5 mm for S. aureus, Salmonella typhimurium and Escherichia coli, respectively; for the ECChP, inhibition halos for S. aureus, S. typhimurium and E. coli of 20 mm, 17 mm and 16.8 mm, respectively. For the physicochemical characteristics: an increase in solubility was observed for all treatments during storage, reaching 46.7 mg SN protein/mg total protein for the control, and values below 29.1 mg SN protein/mg total protein (p < 0.05), for fillets with EC (C + EC > C + ECCh > C + ECChP, respectively at the end of storage. For the pH, maximum values were obtained for the control of 6.4, while for the fillets with EC a maximum of 5.8. For TVB-N, the fillets with different CE treatments obtained values (p < 0.05) of 33.3; 27.2; 25.3 and 23.3 mg N/100 g (control > C + E C > C + ECCh > C + ECChP respectively). Total phenolic compounds in the aqueous peppermint extract were 505.55 mg GAE/100 g dried leaves, with 98.78% antioxidant capacity in the aqueous extract and 81.88% in the EC. Biomolecule oxidation (hydroperoxide content) had a significant increase (p < 0.05) in all treatments during storage, 1.7 mM CHP/mg protein in the control, to 1.4 in C + EC, 1.27 in C + ECCh and 1.16 in C + ECChP; TBARS assay values increased in the different treatments during refrigerated storage, with final values of 33.44, 31.88, 29.40 and 29.21 mM MDA/mg protein in the control; C + EC; C + ECCh and C + ECChP respectively. In SDS -PAGE a protective effect was observed in the myofibrillar proteins of fillets with ECChP). The results indicate that the C + ECCh and C + ECChP treatments extend the shelf life of 3–5 days with respect to microbiological properties and 4–5 days with respect to physicochemical characteristics. A reduction in lipid and protein oxidation products was also observed during refrigerated storage. With these findings, this is considered a promising method to increase the shelf life of fish fillets combined with refrigeration and we are able to recommend this technology for the fish processing industry.
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Jiao X, Su R, Zhu H, Yan B, Wang Q, Cao H, Huang J, Zhao J, Zhang H, Fan D. Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4498-4505. [PMID: 33448433 DOI: 10.1002/jsfa.11090] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 01/12/2021] [Accepted: 01/15/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Recently, fatty fish have been utilized as a potential approach for the fabrication of surimi products, with the yield of fatty fish surimi being > 10 000 tons in 2019. However, the gelling properties of catfish surimi can be influenced by intermuscular lipid. Lipase could effectively enhance the gel quality of catfish surimi gels, although the chemical forces involved in gel formation and alteration in lipid and protein oxidation status are not well understood. The present study investigated the gelation-enhancing effects of lipase on catfish surimi based on changes in chemical oxidation interactions. RESULTS The addition of 7.5 g kg-1 lipase significantly increased the hydrophobic interactions and disulfide bond contents, both of which facilitated gel formation, in surimi gels. The 2-thiobarbituric acid reactive substance and carbonyl concentrations demonstrated that lipase promoted lipid and protein oxidations. Furthermore, an appropriate dose of malondialdehyde accelerated protein oxidation, thereby resulting in the covalent cross-linking of proteins. Consequently, the gel strength increased from 55.72 to 127.71 g × cm with lipase contents of up to 7.5 g kg-1 , and strong chemical cross-linking and a compact network were observed via sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. However, excessive oxidation led to the degeneration of the gel matrix. A schematic mechanism, mainly based on the chemical changes, is proposed. CONCLUSION The present study revealed the gelation mechanism of catfish surimi gels with lipase, and suggested that lipase treatments may be an effective approach for improving the textural properties of fatty fish surimi gels. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xidong Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruihua Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qian Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hongwei Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianlian Huang
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Comparison of Quality Changes in Eurasian Perch ( Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage. Foods 2021; 10:foods10061405. [PMID: 34204538 PMCID: PMC8233806 DOI: 10.3390/foods10061405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 06/10/2021] [Accepted: 06/10/2021] [Indexed: 01/23/2023] Open
Abstract
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated-10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions-in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.
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Pourmollaei F, Sarvari Nouri S, Jafarpour A, Mokhtarpour A. The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1937423] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Fatemeh Pourmollaei
- Department of Fishery Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Sahand Sarvari Nouri
- Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Jafarpour
- Research Group for Bioactives – Analysis and Application, Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Amir Mokhtarpour
- Research Center of Special Domestic Animals, University of Zabol, Zabol, Iran
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Phetsang H, Panpipat W, Undeland I, Panya A, Phonsatta N, Chaijan M. Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus). Food Chem 2021; 364:130365. [PMID: 34153601 DOI: 10.1016/j.foodchem.2021.130365] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 11/28/2022]
Abstract
Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-raised hybrid catfish while at the same time documenting de-novo formation of other volatile compounds. In comparison with crude mince and conventional surimi, the alkali pH-shift process gave larger reductions in geosmin, 2-methylisoborneol, undesirable volatile compounds (e.g. hexanal, (E)-2-nonenal, (E)-2-heptenal, 2-butanone, and hexadecane), lipids, myoglobin, total volatile basic nitrogen, and TCA-soluble peptides (p < 0.05). The acid-produced protein isolate showed the highest TBARS and processing-induced evolution of the following volatiles: octanal, nonanal, decanal, 2-butyl-2-octenal, pentadecanal, 1-hexanol, 1-octanol, 1-octen-3-ol, and 2,3-octanediol (p < 0.05). Alkali-aided process provided better overall gelling characteristics (i.e. breaking force, deformation, and texture profile) and gave lower fishy, earthy, and rancid off-odour scores (p < 0.05). Thus, alkali pH-shift process can be used to isolate gel-forming proteins from hybrid catfish while minimizing the accumulation of undesirable volatile compounds.
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Affiliation(s)
- Hatairad Phetsang
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Centre for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Centre for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
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Nagarajan M, Rajasekaran B, Benjakul S, Venkatachalam K. Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp ( Penaeus monodon). Curr Res Food Sci 2021; 4:345-353. [PMID: 34142095 PMCID: PMC8188118 DOI: 10.1016/j.crfs.2021.05.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 05/08/2021] [Accepted: 05/13/2021] [Indexed: 11/30/2022] Open
Abstract
Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (Penaeus monodon) during refrigerated storage (4 °C) for 20 days. Shrimp coated with CHI-Gel-LPE (1.5%) had better quality indices than control (no coating), those coated with CHI, CHI-Gel, and CHI-Gel-LPE at lower concentrations (0.5 and 1%). The CHI-Gel-LPE inhibited melanosis and polyphenol oxidase (PPO) and controlled the pH changes in a dose-dependent manner. Lipid oxidation indices such as TBARS, PV, p-anisidine, and totox values were significantly controlled by the treatments throughout the storage. The CHI-GEL-LPE-1.5% coated sample had the lowest protein oxidation, and it's ascertained by the lowest loss of sulfhydryl groups, with the lowest carbonyl content throughout the storage (P < 0.05). CHI-Gel-LPE (0.5-1.5%) coated samples had the lowest microbial growth (total viable count, lactic acid bacteria, Enterobacteriaceae, and Psychrotrophic bacteria) relative to the other treatments. Efficacy in quality maintenance of shrimp by LPE incorporated coating was improved with augmenting concentration used. Overall, LPE in the CHI-Gel edible coating served as a natural antioxidant, with antimicrobial activity and inhibiting melanosis, thus retain the quality and extend the shelf-life of shrimp stored at a refrigerated temperature.
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Affiliation(s)
- Muralidharan Nagarajan
- Department of Fish Processing Technology, Dr. MGR Fisheries College and Research Institute, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Ponneri-601 204, Thiruvallur District, Tamil Nadu, India
| | - Bharathipriya Rajasekaran
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Karthikeyan Venkatachalam
- Department of Food Technology, Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University (Surat Thani Campus), Makhamtia, Muang, Surat Thani, 84000, Thailand
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Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Theerawitayaart W, Prodpran T, Benjakul S, Nilsuwan K, de la Caba K. Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106481] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ellagic acid solid dispersion: Characterization and bioactivity in the hydroxyl radical oxidation system. Food Res Int 2021; 142:110184. [PMID: 33773661 DOI: 10.1016/j.foodres.2021.110184] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/21/2022]
Abstract
Ellagic acid solid dispersion (EASD) was prepared using polyvinylpyrrolidone (PVP) as a carrier to improve its solubility. The solubility of EASD enhanced to 0.593 mg/mL, more than 20 times of the solubility on pure EA. The structure of EASD was analyzed by UV-visible spectroscopy, Fourier transforms infrared spectrometer (FT-IR) and X-ray diffraction (XRD), and results indicated the successful preparation of EASD, with a decrease in crystallinity. Differential scanning calorimetry (DSC) spectrums showed a lower endothermic peak of EASD than EA. By antioxidant analysis, the EASD with the concentration of 3 mg/mL was used in the protein oxidation analysis in hydroxyl radical oxidation simulation system, which was established by the myofibrillar of hairtail. EASD exhibited an excellent inhibit effect on protein oxidation. By increasing the solubility, EASD broadens the application range of EA, providing a theoretical basis for its application in the preservation of aquatic products.
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Kvangarsnes K, Rustad T, Barnung T, Emblem Larssen W, Aas GH. Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel ( Scomber scombrus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1869128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Kristine Kvangarsnes
- Faculty of Natural Sciences, Department of Biological Sciences Ålesund, Norwegian University of Science and Technology (NTNU), Norway
| | - Turid Rustad
- Faculty of Natural Sciences, Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | | | | | - Grete Hansen Aas
- Faculty of Natural Sciences, Department of Biological Sciences Ålesund, Norwegian University of Science and Technology (NTNU), Norway
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Dragojlović D, Popović L, Čakarević J, Spasevski N, Rakita S, Čolović D, Đuragić O. Determination of protein oxidation in aquaculture feed. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr48-34712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
This research aimed to develop a reliable, easy-to-perform and cheap method for measuring protein oxidation in complex samples such as aquaculture feed within various protein sources. For that purpose modified 2,4-dinitrophenylhydrazine (DNPH)-based method for quantification of protein carbonyls was employed whilst the modification of the method consisted of using different solutions for the extraction (distilled water and different concentrations of KCl and NaCl solutions), time of protein extraction (after homogenization and over the night) and concentration of trichloroacetic acid (10 and 25% TCA) for protein precipitation. Extraction during the night, higher TCA concentration and the use of 0.5 M KCl extraction solution resulted in the highest protein amount measured by the Lowry method and 280 nm protein estimation. On the other hand, the lowest protein yield was obtained by using distilled water for the extraction. Furthermore, the lowest amount of protein carbonyls was in the case when extraction was performed with distilled water (DW), while the highest content of protein carbonyls was reached with 0.15 M KCl and 0.5 M KCl extraction solutions. It was observed that the amount of proteinbound carbonyls compounds was increasing during storage under accelerated conditions and, in comparison to the original method, the modified method for measuring protein oxidation resulted in a higher amount of carbonyls during all points of storage.
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Li Y, Huang J, Zhou Y, Wu T, Ma P, Yuan C, Chen S, Hu Y. Structure-related differential proteins identification for sous-vide cooking hairtail ( Trichiurus lepturus) product. Food Funct 2020; 11:9960-9972. [PMID: 33112346 DOI: 10.1039/d0fo00866d] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Optimal heating parameters for sous-vide cooking hairtail (Trichiurus lepturus) were selected and the differential proteins related to texture change were clarified using proteomics. Heating under 68 °C for 20 min was chosen to be the desirable heating parameter. Texture profile analysis (TPA) showed the texture of hairtail changed more severely during heat-up process than heating preservation process. Most of the high-content proteins did not change much during heating preservation. 169 kinds of proteins were identified as differential expressed proteins. Actin cytoplasmic 1, myosin heavy chain 1 and myosin heavy chain were the most variable structural proteins during heat-up process, with the change fold of 32.4, 29.1 and 18.8, respectively, while the highest structure proteins changing fold during heat preservation process were 16.7, 4.7 and 3.9, respectively, much lower than that of heat-up process. The partial deformation of structure-related proteins under sous-vide cooking was a vital factor in reserving the texture of hairtail.
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Affiliation(s)
- Yuan Li
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China.
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Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean. Foods 2020; 9:foods9101485. [PMID: 33080879 PMCID: PMC7603036 DOI: 10.3390/foods9101485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/08/2020] [Accepted: 10/15/2020] [Indexed: 11/21/2022] Open
Abstract
Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: −26 °C; domestic: −18 °C and abuse: −10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (1H-NMR). The mechanical separation process accelerated the initial oxidation phenomena, promoting color alterations, compared to manual separation. The main degradation phenomena during storage were significantly affected by temperature and were related to changes in luminosity, oxidation of n-3 polyunsaturated fatty acids (PUFA), increased lipolysis with release of free FA, production of TMA and DMA by residual enzymatic activity, and changes in amino acids due to proteolysis. The inter-disciplinary approach permitted important findings to be made, in terms of the extent of different degradative phenomena, bound to processing and storage conditions of mechanically separated mantis flesh.
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Domiszewski Z, Duszyńska K, Stachowska E. Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1817219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Zdzislaw Domiszewski
- Faculty of Mechanical Engineering, Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
| | - Katarzyna Duszyńska
- Faculty of Mechanical Engineering, Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
| | - Ewa Stachowska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, Szczecin, Poland
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Tenyang N, Ponka R, Tiencheu B, Djikeng FT, Womeni HM. Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon. GLOBAL CHALLENGES (HOBOKEN, NJ) 2020; 4:2000007. [PMID: 32782822 PMCID: PMC7408053 DOI: 10.1002/gch2.202000007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 06/11/2023]
Abstract
The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly (p < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases (p < 0.05). The highest content of proteins is obtained for sun-dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios of the two fish oils. The higher percentages of unsaturated fatty acid present in raw samples are responsible for the major changes in fatty acid profile occurring during drying methods. It is concluded that based on lipid oxidation, sun-drying is found to be the better method to dry fish.
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Affiliation(s)
- Noël Tenyang
- Department of Biological SciencesFaculty of ScienceUniversity of MarouaP.O. Box 814MarouaCameroon
| | - Roger Ponka
- Department of AgricultureLivestock and By‐ProductsNational Advanced School of EngineeringUniversity of MarouaP.O. Box 46MarouaCameroon
| | - Benard Tiencheu
- Department of BiochemistryFaculty of ScienceUniversity of BueaP.O. Box 63BueaCameroon
| | - Fabrice Tonfak Djikeng
- School of Agriculture and Natural ResourcesCatholic University Institute of BueaP.O. Box 563BueaCameroun
| | - Hilaire Macaire Womeni
- Department of BiochemistryFaculty of ScienceUniversity of DschangP.O. Box 67DschangCameroon
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Oxidized Oils and Oxidized Proteins Induce Apoptosis in Granulosa Cells by Increasing Oxidative Stress in Ovaries of Laying Hens. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2020; 2020:2685310. [PMID: 32831991 PMCID: PMC7422066 DOI: 10.1155/2020/2685310] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/27/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022]
Abstract
The storage and preparation of corn for animal feed inevitably lead to lipid and protein peroxidation. Granulosa cells play an important role in follicular development in the ovaries, and hen laying productivity is likely to be dependent on follicle health and number. We hypothesized that oxidized oil and protein induce apoptosis via oxidative stress in laying hen granulosa cells. A sample of 360 38-week-old Lohmann commercial laying hens was used in a 2 × 2 factorial design for 8 weeks. Dietary treatments included dietary oil (fresh corn oil (FO) or oxidized corn oil (OO)) and corn gluten meal (fresh corn gluten meal (FP) or oxidized corn gluten meal (OP)). Productivity, ovarian histology, granulosa cell apoptosis, and indicators of oxidative stress were evaluated in all groups. Both dietary OO and OP decreased egg production and the average daily feed intake (ADFI) of laying hens. Flow cytometry, TUNEL, and real-time PCR revealed that both dietary OO and OP induced granulosa cell apoptosis in prehierarchical and hierarchical follicles. Furthermore, dietary OO and OP caused oxidative stress in prehierarchical and hierarchical follicles, as indicated by the downregulation of antioxidant-related-gene expression. Moreover, forkhead box O1 (FoxO1), extracellular regulated protein kinase (ERK), and c-Jun NH2 kinase (JNK) are involved in potential apoptosis regulation pathways in the granulosa cells of laying hens fed OO and OP, as indicated by the upregulation of FoxO1 expression and downregulation of ERK/JNK expression. These results indicate that OO and OP induce granulosa cell apoptosis via oxidative stress, and the combined use of OO and OP aggravates the adverse effects of oxidative stress in laying hens.
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41
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Li D, Zhao H, Muhammad AI, Song L, Guo M, Liu D. The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chem 2020; 320:126614. [DOI: 10.1016/j.foodchem.2020.126614] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 02/16/2020] [Accepted: 03/13/2020] [Indexed: 01/01/2023]
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42
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Hou R, Liu Y, Li W, Zhao W, Wang C, Li Y, Yan Q, Zhu W, Dong J. Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, sauce lamb tripe was used as the research object. High pressure processing (HPP) was carried out at 100, 250, and 400 MPa, with holding times of 5, 10, 15, 20, and 25 min at 25 °C, respectively. The effects of HPP on the microstructure and volatile compound content of sauce lamb tripe and the properties of myofibrillar protein were studied. The degree of protein oxidation was most significant at 400 MPa for 25 min. The secondary structure of myofibrillar protein became unstable and the microstructure of the sauce lamb tripe became loose at 400 MPa. The retention of hydrocarbons, aldehydes, alcohols, and ketones was maximum at 250 MPa for 15 min, and the flavor-contributing compound (3-Hydroxy-2-butanone) was also retained by 11.9% on ketones at 250 MPa for 15 min. The results showed that myofibrillar protein was appropriately oxidized; the sauce lamb tripe had better microstructure and several representative volatile compounds after HPP. Therefore, better processing conditions for sauce lamb tripe were 250 MPa for 15 min.
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Affiliation(s)
- Ran Hou
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yangming Liu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wenhui Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Wei Zhao
- College of Food, Jiangnan University, Wuxi 214122, China
| | - Chunyan Wang
- College of Food, Shihezi University, Shihezi 832000, China
| | - Yingbiao Li
- College of Food, Shihezi University, Shihezi 832000, China
| | - Qingqing Yan
- College of Food, Shihezi University, Shihezi 832000, China
| | - Weichao Zhu
- College of Food, Shihezi University, Shihezi 832000, China
| | - Juan Dong
- College of Food, Shihezi University, Shihezi 832000, China
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43
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Hematyar N, Policar T, Mohagheghi Samarin A, Sampels S, Gazo I, Mraz J. Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (
Pacifastacus leniusculus
). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Nima Hematyar
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Tomas Policar
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Azadeh Mohagheghi Samarin
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Sabine Sampels
- Department of Molecular Sciences Swedish University of Agricultural Sciences PO Box 7015 Uppsala75007Sweden
| | - Ievgeniia Gazo
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters University of South Bohemia in České Budějovice Husova tř. 458/102 České Budějovice370 05Czech Republic
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44
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Zhang H, Wu D, Huang Q, Liu Z, Luo X, Xiong S, Yin T. Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince. Food Chem 2020; 319:126232. [DOI: 10.1016/j.foodchem.2020.126232] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 12/26/2019] [Accepted: 01/15/2020] [Indexed: 01/15/2023]
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45
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Oxidative stability of cod liver oil in the presence of herring roe phospholipids. Food Chem 2020; 310:125868. [PMID: 31767484 DOI: 10.1016/j.foodchem.2019.125868] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/13/2019] [Accepted: 11/05/2019] [Indexed: 11/22/2022]
Abstract
The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil. The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.
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46
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Khan IA, Xu W, Wang D, Yun A, Khan A, Zongshuai Z, Ijaz MU, Yiqun C, Hussain M, Huang M. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage. J Food Sci 2020; 85:618-627. [PMID: 32052442 DOI: 10.1111/1750-3841.15036] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 11/27/2019] [Accepted: 12/15/2019] [Indexed: 01/01/2023]
Abstract
Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.
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Affiliation(s)
- Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Weimin Xu
- Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Daoying Wang
- Inst. of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, People's Republic of China
| | - Ang Yun
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Asad Khan
- Key Lab of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Zhu Zongshuai
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Muhammad Umair Ijaz
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Cheng Yiqun
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China.,College of Environmental Science & Engineering, Inst. of Functional Food, Anhui Normal Univ., Wuhu, Anhui, 241000, People's Republic of China
| | - Muzahir Hussain
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, People's Republic of China
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Pérez-Andrés JM, de Alba M, Harrison SM, Brunton NP, Cullen P, Tiwari BK. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108697] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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48
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Li X, Liu C, Wang J, Zhou K, Yi S, Zhu W, Xu Y, Lin H, Li J. Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). J Food Biochem 2019; 44:e13084. [PMID: 31642545 DOI: 10.1111/jfbc.13084] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/27/2019] [Accepted: 10/01/2019] [Indexed: 12/01/2022]
Abstract
The oxidative modification effect of hydroxyl radicals generated by an H2 O2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker (Pseudosciaena crocea) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H2 O2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS-PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H2 O2 ) slightly improved MP gel strength and water-holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. PRACTICAL APPLICATIONS: Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.
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Affiliation(s)
- Xuepeng Li
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China.,National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Cikun Liu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jinxiang Wang
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Kai Zhou
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Yi
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wenhui Zhu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hong Lin
- College of Food Science and Engineering, The Ocean University of China, Qingdao, China
| | - Jianrong Li
- National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
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49
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Maghami M, Motalebi AA, Anvar SAA. Influence of chitosan nanoparticles and fennel essential oils ( Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food Sci Nutr 2019; 7:3030-3041. [PMID: 31572596 PMCID: PMC6766549 DOI: 10.1002/fsn3.1161] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/03/2019] [Accepted: 06/05/2019] [Indexed: 11/10/2022] Open
Abstract
Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.
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Affiliation(s)
- Mohadeseh Maghami
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abbas Ali Motalebi
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
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50
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Wu Y, Cai Q, Li L, Wang Y, Yang X. Comparison of the Changes in Fatty Acids and Triacylglycerols between Decapterus maruadsi and Trichiurus lepturus during Salt-dried Process. J Oleo Sci 2019; 68:769-779. [PMID: 31292339 DOI: 10.5650/jos.ess19032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In order to reveal changes in fatty acids and triglycerides during the pickling process of white-fleshed and dark-fleshed fish with high-fat, to compare the changes of triacylglycerols (TAGs) and fatty acids (FAs) in round scad (Decapterus maruadsi, dark-fleshed) and hairtail (Trichiurus lepturus, white-fleshed) during salt-dried processing, ESI-MS/MS and GC-MS techniques were used to quantify. Lipid oxidation was evaluated via peroxide values (POVs), and thiobarbituric reactive substances (TBARS). A total of 31 and 27 FAs, 45 and 44 TAGs were quantified in round scad and hairtail, respectively. DHA (C22:6n3), palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1n9) were the main FAs in round scad. POO (16:0/18:1/18:1), PPO (16:0/16:0/18:1), POD (16:0/18:1/22:6), and PPaO (16:0/16:1/18:1) were dominant TAGs in both species. Salt-dried processing significantly affected (p < 0.001) 7/5 FAs and 24/29 TAGs in round scad/hairtail. MUFAs changed significantly (p < 0.05) in dark-fleshed round scad; only SFAs and PUFAs changed in white-fleshed hairtail. Both species exhibited near-identical TAG compositions with different variation trends. More significant changes were observed in FAs at the half-dried stages and in TAGs (p < 0.05) at the salted stage. This coincided with the changing stages of POV and TBARS values that also increased significantly (p < 0.05) at the salted stages but peaked at the half-dried stages of both species.
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Affiliation(s)
- Yanyan Wu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China
| | - Qiuxing Cai
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China.,Guangxi College and Universities Key Laboratory Development and High-value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University.,College of Food Science and Engineering, Ocean University of China
| | - Laihao Li
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China
| | - Yueqi Wang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China.,College of Food Science and Engineering, Ocean University of China
| | - Xianqing Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China
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