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Eranda DHU, Chaijan M, Panpipat W, Karnjanapratum S, Cerqueira MA, Castro-Muñoz R. Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review. Int J Biol Macromol 2024; 280:135661. [PMID: 39299417 DOI: 10.1016/j.ijbiomac.2024.135661] [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: 07/10/2024] [Revised: 09/09/2024] [Accepted: 09/12/2024] [Indexed: 09/22/2024]
Abstract
The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.
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Affiliation(s)
- Don Hettiarachchige Udana Eranda
- Doctor of Philosophy Program in Agro-Industry and Biotechnology, College of Graduate Studies, Walailak University, Nakhon Si Thammarat 80160, Thailand; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
| | - Supatra Karnjanapratum
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland.
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2
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Shen L, Chen F, Huang Q, Tan H, Ling Y, Qiu W, Zhou M, Liu D, Qiao Y, Wang L, Wang C, Wu W. Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish. Food Chem X 2024; 22:101464. [PMID: 38817983 PMCID: PMC11137512 DOI: 10.1016/j.fochx.2024.101464] [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: 12/15/2023] [Revised: 05/05/2024] [Accepted: 05/09/2024] [Indexed: 06/01/2024] Open
Abstract
Lighting conditions are an important factor affecting dry-cured products. This study investigated the effects of treatments with different light intensities (0 lx, 1000 lx, 25000 lx) and different light sources including red light, blue light, UV-light on oxidation leve and flavor change in dry-cured Wuchang fish. The results showed that dry-cured Wuchang fish exhibited an attractive brown-yellow color, the highest oxidation degree of myoglobin (Mb), the highest fat oxidation under the light conditions of 25000 lx light intensity and UV-light irradiation. This phenomenon was observed that the degree of Mb oxidation was increased, while the degree of fat oxidation was increased. At 25000 lx light intensity and UV-light irradiation, dry-cured Wuchang fish showed an ignificantly decreased fatty acid conten (especially oleic acid and linoleic acid), significantly increased characteristic volatile compound contents (22 for 25,000 lx light intensity and 27 for UV-light irradiation), which contributed to the improvement of quality stability of dry-cured Wuchang fish. Our findings provide theoretical support for the industrial application of exogenous light in dry-cured Wuchang fish.
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Affiliation(s)
- Lingwei Shen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei University of Technology, School of Biological and Food, Wuhan 430068, China
| | - Fangxue Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Qi Huang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei University of Technology, School of Biological and Food, Wuhan 430068, China
| | - Hongyuan Tan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China
| | - Yuzhao Ling
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wenxing Qiu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei University of Technology, School of Biological and Food, Wuhan 430068, China
| | - Mingzhu Zhou
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Hubei University of Technology, School of Biological and Food, Wuhan 430068, China
| | - Dongyin Liu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chao Wang
- Hubei University of Technology, School of Biological and Food, Wuhan 430068, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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3
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Palanisamy S, Singh A, Zhang B, Zhao Q, Benjakul S. Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna ( Thunnus tonggol) Slices. Foods 2024; 13:1238. [PMID: 38672909 PMCID: PMC11048871 DOI: 10.3390/foods13081238] [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: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, and hyperoside affected the absorption spectra and redox state of metmyoglobin (metMb) at 4 °C for up to 72 h differently. Reduction of metMb to oxymyoglobin (oxyMb) was notably observed for two flavonols (EGCG and quercetin) at 50 and 100 ppm. Based on the reducing ability of metMb, EGCG and quercetin were selected for further study. Longtail tuna slices were treated with EGCG and quercetin at 200 and 400 mg/kg. Color (a* and a*/b*), proportion of myoglobin content, and quality changes were monitored over 72 h at 4 °C. Tuna slices treated with 200 mg/kg EGCG showed better maintenance of oxyMb and color as well as lower lipid oxidation (PV and TBARS) and protein oxidation (carbonyl content) than the remaining samples. Nevertheless, EGCG at 400 mg/kg exhibited lower efficacy in retaining the quality of tuna slices. Thus, EGCG at 200 mg/kg could be used to maintain the color and prolong the shelf life of refrigerated longtail tuna slices.
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Affiliation(s)
- Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Qiancheng Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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4
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Huang S, Tang M, Chen F, Zhao S, Chen D. Effects of Supercritical CO 2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork. Food Sci Anim Resour 2024; 44:408-429. [PMID: 38764518 PMCID: PMC11097026 DOI: 10.5851/kosfa.2024.e77] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/26/2023] [Accepted: 10/30/2023] [Indexed: 05/21/2024] Open
Abstract
The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2 h) and subsequent storage at 4°C were evaluated during 9-day period. Supercritical CO2 treatment significantly increased CIE L* and CIE b* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a* value and metmyoglobin content were decreased. Supercritical CO2 treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40°C or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35°C to 45°C could increase CIE L*, CIE a*, CIE b* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L*, CIE b* and TBARS values, HI contents, while decreasing CIE a* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40°C or above for 2 h.
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Affiliation(s)
- Shirong Huang
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Min Tang
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Fenfen Chen
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Shengnan Zhao
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
| | - Dongfang Chen
- Department of Biological and Food
Engineering, Xiangtan University, Xiangtan 411105, China
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5
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Cao J, Yan H, Ye B, Shen Y, Liu L. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem 2024; 434:137465. [PMID: 37716148 DOI: 10.1016/j.foodchem.2023.137465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of Maillard reaction products (MRPs) in Mb-mediated lipid oxidation in common carp (Cyprinus carpio). MRPs exhibited promising antioxidant and antimicrobial capacities based on the reduced content of peroxide and thiobarbituric acid-reactive substances and inhibited microbial growth. MRPs inhibited the oxidation of Mb by lowering the transfer from oxymyoglobin to metmyoglobin and improving the stability of heme iron. The correlation analysis showed that MRPs regulated the formation of free radicals by maintaining the reduced structure of Mb and the integrity of heme iron, and also directly inhibited the formation of oxidation products in a chain radical reaction. The texture and electronic nose analysis indicated that MRPs could delay the structural disruption and flavor deterioration of surimi. Therefore, MRPs could effectively inhibit Mb-induced lipid oxidation and further control the resulting changes in the flavor and texture of surimi.
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Affiliation(s)
- Jiarong Cao
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Haixia Yan
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Bo Ye
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, Shenyang, Liaoning 110031, China
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China.
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6
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Chung C, Baier S, McClements DJ, Decker EA. Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Res Int 2024; 178:113965. [PMID: 38309880 DOI: 10.1016/j.foodres.2024.113965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources. The electrical characteristics and water-solubility of the different myoglobin samples were measured from pH 2.5 to 8.5. The isoelectric point of the myoglobin samples depended on the species, being pH 5.5 for equine, pH 4.5 for leopard and bovine, and pH 6.5 for sperm whale. All myoglobin samples had a solubility greater than 80% across the entire pH range studied. All myoglobin solutions appeared red and had two peaks in their UV-visible absorbance spectra after one day, which is consistent with oxymyoglobin formation. Equine myoglobin at pH 8 was selected to study its redox and color stability over time, where the oxymyoglobin oxidative status closely paralleled with the redness of the solutions. The effects of antioxidants (ascorbic acid, caffeic acid, catechin, gallic acid, quercetin, taxifolin, Trolox, and 4-methylcatechol) on the redox and color stability (redness) of the equine myoglobin (pH 8.0) was also studied. Antioxidants with low reduction potential values (ascorbic acid and quercetin) were particularly effective at enhancing the color stability of oxymyoglobin. The computational modeling study showed that amino acids on the myoglobin interacted with antioxidants through hydrogen bonds. The insights obtained may have important implications for the use of cellular agriculture to produce myoglobin for food applications.
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Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Stefan Baier
- Motif Foodworks, Design Building, 27 Drydock Ave, Boston, MA 02210, USA
| | | | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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7
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Álvarez-Armenta A, Huerta-Ocampo JA, López-Zavala AA, Pacheco-Aguilar R, Sotelo-Mundo RR, Corona-Martínez DO, Ramírez-Suárez JC. Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17485-17493. [PMID: 37943570 DOI: 10.1021/acs.jafc.3c02109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
Myoglobin is the main factor responsible for muscle pigmentation in tuna; muscle color depends upon changes in the oxidative state of myoglobin. The tuna industry has reported muscle greening after thermal treatment involving metmyoglobin (MetMb), trimethylamine oxide (TMAO), and free cysteine (Cys). It has been proposed that this pigmentation change is due to a disulfide bond between a unique cysteine residue (Cys10) found in tuna MetMb and free Cys. However, no evidence has been given to confirm that this reaction occurs. In this review, new findings about the mechanism of this greening reaction are discussed, showing evidence of how free radicals produced from Cys oxidation under thermal treatment participate in the greening of tuna and horse muscle during thermal treatment. In addition, the reaction conditions are compared to other green myoglobins, such as sulfmyoglobin, verdomyoglobin, and cholemyoglobin.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Jose A Huerta-Ocampo
- Laboratorio de Bioquímica de Proteínas y Glicanos, Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT)-Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Alonso A López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - Rogerio R Sotelo-Mundo
- Laboratorio de Estructura Biomolecular, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
| | - David O Corona-Martínez
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico
| | - Juan Carlos Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), 83304, Hermosillo, Sonora, Mexico
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8
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Xiong T, Mei X, Wu Y, Wang L, Shi J, Sui Y, Cai S, Cai F, Chen X, Fan C. Insights into nutrition, flavor and edible quality changes of golden pomfret ( Trachinotus ovatus) fillets prepared by different cooking methods. Front Nutr 2023; 10:1227928. [PMID: 37485390 PMCID: PMC10361837 DOI: 10.3389/fnut.2023.1227928] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 06/19/2023] [Indexed: 07/25/2023] Open
Abstract
Introduction In recent years, Asia has seen an increase in demand for golden pomfret (Trachinotus ovatus). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal processing is a vital part of food processing. However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing. Methods Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets. Results and Discussion The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. Fried samples (FS) had a notable difference in fatty acid composition. The content of unsaturated fatty acids (UFAs) increased significantly, while the relative content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) decreased from 7.88 to 1.42%, lower than other groups. The essential amino acid index (EAAI) of microwaved samples (MS) was 94.89, which was higher than other groups. Baked samples (BS) had the highest relative content of umami amino acids (UAAs) and sweet amino acids (SAAs), which was 8.08 mg/100 mg and 5.19 mg/100 mg, respectively. Hexanal and nonanal were detected in control samples (CK), SS, FS, MS and BS. While pyrazine compounds were detected only in FS and BS. Steaming and microwaving treatment of golden pomfret resulted in better nutritional preservation, which was more conducive to human health. Frying and baking treatment of golden pomfret had better taste and flavor and higher sensory scores. The nutrition, flavor and edible quality of golden pomfret under different cooking methods were related and interactive. Cooking loss and fat content can be used as simple evaluation indicators to compare the overall quality of different cooking methods. This study provides a reference for the thermal processing technology and industrial production of golden pomfret.
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Affiliation(s)
- Tian Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the P.R. China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou, China
| | - Xin Mei
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the P.R. China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Jianbin Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yong Sui
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Sha Cai
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Fang Cai
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Chuanhui Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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9
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Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage. Food Chem 2023; 400:134061. [DOI: 10.1016/j.foodchem.2022.134061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 08/23/2022] [Accepted: 08/27/2022] [Indexed: 11/18/2022]
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10
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Álvarez-Armenta A, Pacheco-Aguilar R, López-Zavala AA, Corona-Martínez DO, Sotelo-Mundo RR, García-Orozco KD, Ramírez-Suárez JC. The greening reaction of skipjack tuna ( Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment. PeerJ 2022; 10:e13923. [PMID: 35996665 PMCID: PMC9392451 DOI: 10.7717/peerj.13923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 07/29/2022] [Indexed: 01/19/2023] Open
Abstract
Background Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the thermic treatment, forming a disulfide bond with free cysteine (Cys) in the presence of trimethylamine oxide (TMAO), resulting in the greening of the tuna Mb. Methods We present a study using skipjack tuna (Katsuwonus pelamis) metmyoglobin (MbFe(III)-H2O) where the effect of free Cys (1-6 mM), TMAO (1.33 mM), and catalase on the greening reaction (GR) was monitored by UV-vis spectrometry during thermal treatment at 60 °C for 30 min. Moreover, the participation of Cys-10 on the GR was evaluated after its blocking with N-ethymaleimide. Results The GR occurred in tuna MbFe(III)-H2O after heat treatment with free Cys, forming sulfmyoglobin (MbFe(II)-S) as the responsible pigment for the tuna greening. However, the rate constants of MbFe(II)-S production depended on Cys concentration (up to 4 mM) and occurred regardless of the TMAO presence. We postulate that two consecutive reactions involve an intermediate ferrylmyoglobin (promoted by H2O2) species with a subsequent MbFe(II)-S formation since the presence of catalase fosters the reduction of the rate reaction. Moreover, GR occurred even with blocked Cys-10 residues in tuna Mb and horse Mb (without Cys in its sequence). Discussion We found that GR is not exclusive to tuna Mb´s, and it can be promoted in other muscle systems. Moreover, Cys and thermal treatment are indispensable for promoting this pigmentation anomaly.
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Affiliation(s)
- Andrés Álvarez-Armenta
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, México
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, México
| | - Alonso A. López-Zavala
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, Sonora, Mexico
| | | | - Rogerio R. Sotelo-Mundo
- Laboratorio de Estructura Molecular, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, México
| | - Karina D. García-Orozco
- Laboratorio de Estructura Molecular, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, México
| | - Juan C. Ramírez-Suárez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, México
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Myoglobin from Atlantic and Tinker mackerels: Purification, characterization and its possible use as a molecular marker. Int J Biol Macromol 2022; 214:459-469. [PMID: 35753513 DOI: 10.1016/j.ijbiomac.2022.06.128] [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: 03/23/2022] [Revised: 06/13/2022] [Accepted: 06/18/2022] [Indexed: 11/20/2022]
Abstract
Here, we report the characterization (purification, autoxidation rate, pseudoperoxidase activity) and amino acid sequence determination of S. scombrus (Atlantic mackerel) and S. colias (Tinker mackerel) mioglobins (Mbs), considering the increasing consumption of fresh and canned mackerel meat and Mb implication in meat storage (e.g.: browning and lipid oxidation). We found that Atlantic mackerel Mb has major autoxidation rate (0.204 ± 0.013 h-1) compared to Tinker mackerel Mb (0.140 ± 0.009 h-1), while the pseudoperoxidase activity is major for Tinker mackerel (Km: 87.71 ± 7.19 μM; kcat: 0.32 s-1) Mb with respect to Atlantic mackerel (Km: 96.08 ± 6.91 μM; kcat: 0.50 s-1). These functional differences are confirmed by primary structure determination, in which six amino acid substitutions are found, with the first N-terminal amino acid residue acetylated. Furthermore, we predicted by AphaFold 3D model both fish Mbs and used them to investigate the possible structural differences. In addition, phylogenetic analysis using Mb sequences from Scombridae family confirms that Atlantic and Tinker mackerels are two distinct species. Finally, an analytic qualitative RP-HPLC method to distinguish S. scombrus and S. colias specimens was developed considering the different retention times of the two mackerel apoMbs.
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Wasserman LA, Yurina LV, Vasilieva AD, Rosenfeld MA. Effect of Hypochlorite- and Hydrogen Peroxide-Induced Oxidation of Fibrinogen on its Thermal Denaturation. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2022. [DOI: 10.1134/s1990793121060105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Tanaka R, Nakazawa N, Fukushima H, Watanabe M, Maekawa K, Okano T, Hiraishi K, Okazaki E. Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2009950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ryusuke Tanaka
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Naho Nakazawa
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Hideto Fukushima
- Department of Marine Science and Resources, Nihon University, Fujisawa, Kanagawa, Japan
| | - Manabu Watanabe
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Kimihiko Maekawa
- Department of Research and Development, Fishing Boat and System Engineering Association of Japan, Tokyo, Japan
| | - Toshiyuki Okano
- Department of Research and Development, Fishing Boat and System Engineering Association of Japan, Tokyo, Japan
| | - Kazuo Hiraishi
- Department of Research and Development, Fishing Boat and System Engineering Association of Japan, Tokyo, Japan
| | - Emiko Okazaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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Liu H, Li Q, Zhao D, Zhang M, Jiang S, Li C. Changes in the structure and digestibility of myoglobin treated with sodium chloride. Food Chem 2021; 363:130284. [PMID: 34120050 DOI: 10.1016/j.foodchem.2021.130284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 06/01/2021] [Accepted: 06/01/2021] [Indexed: 10/21/2022]
Abstract
Myoglobin is a protein not easily broken down by digestive enzymes due to its rigid structure. This study evaluated the structural characteristics of myoglobin under various sodium chloride treatments (0.4-0.8 mol/L for 5-10 h) and the impacts on its digestibility using spectroscopic and molecular dynamics simulation techniques. Myoglobin digestibility was 40% following pepsin digestion and 60% after being sequentially digested by pepsin and trypsin. The α-helix content of myoglobin did not change significantly following sodium chloride treatment but hydrophobic amino acids were exposed and the binding of phenylalanine targeted by some digestive enzymes became more stable, leading to the reduced digestibility.
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Affiliation(s)
- Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qian Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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15
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Jiang J, Wang H, Guo X, Wang X. Effect of radio frequency tempering on the color of frozen tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Li Q, Zhao D, Liu H, Zhang M, Jiang S, Xu X, Zhou G, Li C. "Rigid" structure is a key determinant for the low digestibility of myoglobin. Food Chem X 2020; 7:100094. [PMID: 32617526 PMCID: PMC7322683 DOI: 10.1016/j.fochx.2020.100094] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 05/13/2020] [Accepted: 06/06/2020] [Indexed: 01/13/2023] Open
Abstract
Myoglobin, a critical protein responsible for meat color, has been shown insusceptible to digestion. The underlying mechanism is not clear. The present study aimed to evaluate whether the structural properties of myoglobin are associated with its insusceptibility to digestion using spectroscopic and computational techniques. Myoglobin was degraded by only 7.03% by pepsin and 33.00% by pancreatin. The structure of myoglobin still maintained α-helix after the two-step digestion, with the exposure of some aromatic residues. In addition, molecular dynamics modeling suggested that hydrophobic amino acid residues (Phe 111, Leu 10, Ala 115, Pro 116) in pepsin and polar amino acid residues (Tyr 146, Thr 95) in myoglobin were found in the proximity of binding sites, which could result in the low digestibility of myoglobin. Our findings provide a new insight into the underlying mechanisms on the difficulty in digestion of myoglobin.
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Affiliation(s)
- Qian Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Zhuang S, Li Y, Hong H, Liu Y, Shu R, Luo Y. Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C. Food Chem 2020; 324:126886. [DOI: 10.1016/j.foodchem.2020.126886] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 12/12/2022]
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18
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Huamán R, Rosa GFD, Prentice C. Avaliação e estabilidade da cor em filés de burriquete (Pogonias cromis) utilizando um sistema de visão computacional. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.08815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo A cor da superfície da carne é a primeira sensação que o consumidor percebe e utiliza como uma ferramenta para aceitar ou rejeitar um alimento. A medição e a avaliação da cor da carne podem também ser feitas por um indicador químico (metamioglobina) ou pela avaliação física, utilizando espaços da cor (a* e R). O objetivo deste trabalho foi avaliar a cor e a estabilidade da cor em filés de burriquete (Pogonias cromis) utilizando parâmetros de a* e R, e porcentagem de metamioglobina. Avaliaram-se a cor e a estabilidade da cor em filés de burriquete armazenados a 5 ± 1 °C com 90% de umidade relativa, durante 57,6 h, utilizando um sistema de visão computacional. Os parâmetros de vermelho (valor a* e R) variaram de forma inversa com a concentração de metamioglobina. A cinética foi plotada utilizando o modelo cinético, sendo que as ordens de reação para o valor a*, R e metamioglobina foram de 2,0309; 1,2101 e 1,8324, respectivamente; a constante de reação foi de -0,000046 para o valor a*, de -0,0013 para R e de 0,0002 para a metamioglobina. O sistema de visão computacional se apresenta como uma interessante ferramenta para avaliar a cor e a estabilidade da cor na carne de pescado, mas também pode ser utilizado em outro tipo de produtos alimentícios.
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Gorobets MG, Wasserman LA, Bychkova AV, Konstantinova ML, Plaschina IG, Rosenfeld MA. Study of Human Fibrinogen Oxidative Modification using Differential Scanning Calorimetry. DOKL BIOCHEM BIOPHYS 2018; 480:146-148. [DOI: 10.1134/s1607672918030067] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Indexed: 11/22/2022]
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20
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Nurilmala M, Ushio H, Watabe S, Ochiai Y. A streamlined isolation method and the autoxidation profiles of tuna myoglobin. Journal of Food Science and Technology 2018; 55:1641-1647. [PMID: 29666516 DOI: 10.1007/s13197-018-3068-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2018] [Accepted: 02/12/2018] [Indexed: 10/17/2022]
Abstract
Determination of the redox state of myoglobin (Mb) gives useful information for evaluating the quality of tuna meat. To attain this purpose, a fast streamlined method has been established basically based on preparative native gel electrophoresis to isolate Mb from the dark muscle of Pacific bluefin tuna. Crude Mb fraction was prepared from dark muscle by ammonium sulfate saturation fractionation and subsequently Mb was purified by preparative native gel electrophoresis under the isoelectric pH of the Mb, resulting in absorption (or trapping) of all the contaminating proteins in the gel. Purified Mb was converted to oxy form with a trace amount of sodium hydrosulfite, and subsequently dialyzed against 50 mM sodium citrate (pH 5.6) or 50 mM sodium phosphate (pH 6.5). The purified tuna Mb was examined for the temperature and pH dependencies of autoxidation using horse Mb as a reference. Tuna Mb was oxidized 2.5-3 times faster than horse Mb irrespective of the pH conditions examined. The highest autoxidation rates both at 0 and 37 °C were observed at pH 5.6. These data were comparable to those obtained for Mbs isolated by conventional chromatographic methods.
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Affiliation(s)
- Mala Nurilmala
- 1Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor, Indonesia
| | - Hideki Ushio
- 2Department of Aquatic Bioscience, The University of Tokyo, Bunkyo, Tokyo 113-8657 Japan
| | - Shugo Watabe
- 3School of Marine Bioscience, Kitasato University, Minami, Sagamihara, Kanagawa 252-0373 Japan
| | - Yoshihiro Ochiai
- 4Graduate School of Agricultural Science, Tohoku University, Sendai, 981-8555 Japan
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21
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Chen C, Yu Q, Han L, Zhang J, Guo Z. Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle. Anim Sci J 2018; 89:810-816. [DOI: 10.1111/asj.12993] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Accepted: 12/12/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Cheng Chen
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Qunli Yu
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Ling Han
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Jiaying Zhang
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
| | - Zhaobin Guo
- College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China
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22
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Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0028] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractTurbot is a valuable commercial species because of its high nutrition content. Water redistribution during heating was attributed to temperature-induced protein denaturation and structural shrinkage. Therefore, knowledge about water dynamics provides valuable information related to flesh physical properties (weight loss, color and shear force). Herein, water dynamics in turbot during baking and microwave heating were elucidated by using low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Four distinct water populations with relaxation times of 0.20–0.60 ms, 2.00–6.00 ms, 30.00–60.00 ms, and 250.00–560.00 ms were identified. The dramatic variation of water populations during baking and microwave heating indicated protein denaturation and structural shrinkage, which was further verified by MRI and microscopic examination. Furthermore, good linear correlations were observed between NMR parameters and weight loss, color and shear force. The results revealed that the water mobility and distribution in turbot provided valuable information for quality analysis during baking and microwave heating.
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Tseng MC, Yuan TC, Li Z, Chu YH. Crowned Ionic Liquids for Biomolecular Interaction Analysis. Anal Chem 2016; 88:10811-10815. [DOI: 10.1021/acs.analchem.6b03323] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Ming-Chung Tseng
- Department of Chemistry and
Biochemistry, National Chung Cheng University, Minhsiung, Chiayi 62102, Taiwan, Republic of China
| | - Tsu-Chun Yuan
- Department of Chemistry and
Biochemistry, National Chung Cheng University, Minhsiung, Chiayi 62102, Taiwan, Republic of China
| | - Zhuo Li
- Department of Chemistry and
Biochemistry, National Chung Cheng University, Minhsiung, Chiayi 62102, Taiwan, Republic of China
| | - Yen-Ho Chu
- Department of Chemistry and
Biochemistry, National Chung Cheng University, Minhsiung, Chiayi 62102, Taiwan, Republic of China
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Teixeira B, Pires C, Nunes ML, Batista I. Effect ofin vitrogastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13233] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bárbara Teixeira
- Division of Aquaculture and Upgrading (DivAV); Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); Av. Brasília Lisbon 1449-006 Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR); University of Porto; Rua das Bragas 289 Porto 4050-123 Portugal
- Research Unit of Organic Chemistry; Natural and Agro-food Products (QOPNA); Chemistry Department; Aveiro University; Campus Universitário de Santiago Aveiro 3810-193 Portugal
| | - Carla Pires
- Division of Aquaculture and Upgrading (DivAV); Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); Av. Brasília Lisbon 1449-006 Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR); University of Porto; Rua das Bragas 289 Porto 4050-123 Portugal
| | - Maria L. Nunes
- Division of Aquaculture and Upgrading (DivAV); Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); Av. Brasília Lisbon 1449-006 Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR); University of Porto; Rua das Bragas 289 Porto 4050-123 Portugal
| | - Irineu Batista
- Division of Aquaculture and Upgrading (DivAV); Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); Av. Brasília Lisbon 1449-006 Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR); University of Porto; Rua das Bragas 289 Porto 4050-123 Portugal
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Nurilmala M, Ochiai Y. Molecular characterization of southern bluefin tuna myoglobin (Thunnus maccoyii). FISH PHYSIOLOGY AND BIOCHEMISTRY 2016; 42:1407-1416. [PMID: 27126585 DOI: 10.1007/s10695-016-0228-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Accepted: 04/06/2016] [Indexed: 06/05/2023]
Abstract
The primary structure of southern bluefin tuna Thunnus maccoyii Mb has been elucidated by molecular cloning techniques. The cDNA of this tuna encoding Mb contained 776 nucleotides, with an open reading frame of 444 nucleotides encoding 147 amino acids. The nucleotide sequence of the coding region was identical to those of other bluefin tunas (T. thynnus and T. orientalis), thus giving the same amino acid sequences. Based on the deduced amino acid sequence, bioinformatic analysis was performed including phylogenic tree, hydropathy plot and homology modeling. In order to investigate the autoxidation profiles, the isolation of Mb was performed from the dark muscle. The water soluble fraction was subjected to ammonium sulfate fractionation (60-90 % saturation) followed by preparative gel electrophoresis. Autoxidation profiles of Mb were delineated at pH 5.6, 6.5 and 7.4 at temperature 37 °C. The autoxidation rate of tuna Mb was slightly higher than that of horse Mb at all pH examined. These results revealed that tuna myoglobin was unstable than that of horse Mb mainly at acidic pH.
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Affiliation(s)
- Mala Nurilmala
- Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor, Indonesia.
| | - Yoshihiro Ochiai
- Laboratory of Aquatic Bioresource Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, 981-8555, Japan
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Zheng Z, Lin S, Xue J, Shen Q, Feng J, Jin R, Dai Z. The Characterization of Myoglobin and Myoglobin-Induced Lipid Oxidation in Frigate Mackerel. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12729] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhenxiao Zheng
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
| | - Sensen Lin
- Zhejiang International Maritime College; Zhoushan China
| | - Jing Xue
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Junli Feng
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Renyao Jin
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
| | - Zhiyuan Dai
- Institute of Seafood, Zhejiang Gongshang University; Hangzhou China
- State Key Laboratory of Aquatic Products Processing of Zhejiang Province; Hangzhou China
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Bjelanovic M, Sørheim O, Slinde E, Puolanne E, Isaksson T, Egelandsdal B. Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis. Meat Sci 2013; 95:451-7. [DOI: 10.1016/j.meatsci.2013.05.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2012] [Revised: 05/13/2013] [Accepted: 05/15/2013] [Indexed: 11/25/2022]
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28
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Lo C, Chin LT, Chu CS, Wang YT, Chan KW, Yang WC. Rapid immune colloidal gold strip for cetacean meat restraining illegal trade and consumption: implications for conservation and public health. PLoS One 2013; 8:e60704. [PMID: 23556001 PMCID: PMC3610871 DOI: 10.1371/journal.pone.0060704] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2012] [Accepted: 03/01/2013] [Indexed: 11/18/2022] Open
Abstract
The consumption of cetacean meat is geographically common and often of undetermined sustainability. Besides, it can expose humans to contaminants and zoonotic pathogens. The illegality of possessing cetacean meat was likely under-reported in some countries due to lack of attention paid by the officials although DNA analysis of market products helped to show such practices. We developed two monoclonal antibodies against synthetic peptides of myoglobin (Mb) for constructing a rapid immune colloidal gold strip. Only cetacean Mb is capable of binding to both antibodies and presents positive signal while the Mb from other animals can bind only 1 of the antibodies and presents negative result. The strip for cetacean meat would be an applicable and cost-effective test for field inspectors and even the general public. It contributes to increase the reporting capacity and coverage of illegal cetacean meat possession, which has implications for global cetacean conservation and public health.
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Affiliation(s)
- Chieh Lo
- Department of Veterinary Medicine, National Chiayi University, Chiayi, Taiwan (R.O.C.)
| | - Li-Te Chin
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi, Taiwan (R.O.C.)
| | - Chi-Shih Chu
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi, Taiwan (R.O.C.)
| | - Yu-Ting Wang
- Department of Veterinary Medicine, National Chiayi University, Chiayi, Taiwan (R.O.C.)
| | - Kun-Wei Chan
- Department of Veterinary Medicine, National Chiayi University, Chiayi, Taiwan (R.O.C.)
| | - Wei-Cheng Yang
- Department of Veterinary Medicine, National Chiayi University, Chiayi, Taiwan (R.O.C.)
- * E-mail:
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Thiansilakul Y, Benjakul S, Grunwald EW, Richards MP. Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds. Food Chem 2012; 134:789-96. [DOI: 10.1016/j.foodchem.2012.02.182] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2011] [Revised: 01/15/2012] [Accepted: 02/27/2012] [Indexed: 10/28/2022]
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Pivarnik LF, Faustman C, Rossi S, Suman SP, Palmer C, Richard NL, Ellis PC, DiLiberti M. Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks. J Food Sci 2012; 76:S369-79. [PMID: 22417519 DOI: 10.1111/j.1750-3841.2011.02276.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Filtered smoke (FS) has been used to preserve taste, texture, and/or color in tuna and other fish species. This treatment is particularly important in color preservation during frozen storage. The objective of this study was to compare changes in the quality profiles of FS-treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks stored in 3 ways: room temperature (21 to 22 °C), refrigerated (4 to 5 °C), and iced (0 °C). FS and UT steaks were processed from the same lot of fish and analyzed for chemical, microbiological, lipid oxidation, color, and sensory profiles. Similar trends were seen for microbial proliferation and accumulation of apparent ammonia and total volatile base nitrogen (TVB-N) during the storage temperatures evaluated. Notable exception in quality profile was found in lipid oxidation which was, as expected, lower for treated samples at all storage temperatures for TBARS (P < 0.05) and lower or significantly (P < 0.05) lower for POV values. FS increased the initial redness value significantly (P < 0.05). Unlike UT product, there was no loss of color value concomitant with quality changes for FS-treated tuna for all storage temperatures evaluated. PRACTICAL APPLICATION The overall goal of this project was to evaluate filtered smoked tuna steaks as to the impact on the overall quality profile. As a color-stabilizing technology, it could mask deteriorating quality.
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Affiliation(s)
- Lori F Pivarnik
- Univ. of Rhode Island, Dept. of Nutrition and Food Sciences, West Kingston, RI, USA.
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Thiansilakul Y, Benjakul S, Park SY, Richards MP. Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.060] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Thiansilakul Y, Benjakul S, Richards MP. The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:1103-1110. [PMID: 21328356 DOI: 10.1002/jsfa.4290] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Revised: 10/01/2010] [Accepted: 11/26/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Oxidation of myoglobin is responsible for the undesirable appearance and loss in acceptability of fish and fish products. The retardation of such a change by a modification of the surrounding atmosphere would be a means to maintain the quality of fish during the refrigerated storage. RESULTS The changes in oxymyoglobin and metmyoglobin from dark muscle of Eastern little tuna (Euthynnus affinis) as affected by different atmospheric systems (closed system, opened system and flushed oxygen system) were determined. A saturated oxygen atmosphere more likely weakened the haem-globin complex, especially as the exposure time increased. Autoxidation of the oxy form proceeded rapidly in the presence of oxygen with the concomitant formation of the met form. When the oxygen was excluded, oxidation of oxymyoglobin was retarded. With flushed oxygen and increasing exposure time, conformational changes of globin occurred, mainly associated with protein oxidation. Generally, oxymyoglobin was more susceptible to oxidation and conformational change than did metmyoglobin. After keeping the samples at 4 °C for 3 days, dark muscle of tuna fillet kept in vacuum packaging had a slight decrease in redness and it was still acceptable. The fillets stored in exposed air or packed in 100% O(2) atmosphere turned brown, most likely due to myoglobin oxidation. CONCLUSION The oxygen level of the packaging atmosphere had a profound impact on myoglobin alteration, which was governed by the forms of myoglobin.
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Affiliation(s)
- Yaowapa Thiansilakul
- Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Thiansilakul Y, Benjakul S, Richards MP. Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions. J Food Sci 2011; 76:C242-9. [DOI: 10.1111/j.1750-3841.2010.01992.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1370-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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