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Chen Q, Yang X, Liu S, Hong P, Zhou C, Zhong S, Zhu C, Chen J, Chen K. Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing. Food Chem 2024; 456:140029. [PMID: 38870820 DOI: 10.1016/j.foodchem.2024.140029] [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: 03/24/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
In this experiment, the changes in protein hydrolysis, protein oxidation, and flavor of low-salt wet-marinated fermented golden pomfret were studied during processing. During processing, a decrease in sulfhydryl content (P < 0.05), a significant increase in protein surface hydrophobicity (P < 0.05), a significant increase in carbonyl content and TCA-soluble peptide (P < 0.05), an increase in TVB-N and amino acid nitrogen (P < 0.05), and a significant increase in the content of free amino acids (P < 0.05), indicating that proteins were gradually oxidized and degraded to small molecules and flavor precursors under the action of bacterial reduction pretreatment, deodorization, marination and fermentation processes, small molecules and aroma precursors was generated by gradual oxidative decomposition. In the course of processing, a total of 113 volatile flavor compounds were identified using GC-MS analysis, while OPLS-DA analysis and VIP value determination led to the identification of 10 characteristic flavor compounds. The results showed that an abundance of flavor compounds was generated during the processing, thereby imparting a more pronounced taste profile to the low-salt wet-marinated fermented golden carp. The results showed that a large number of flavor substances were generated during the processing to give a richer flavor to low-salt wet-marinated fermented golden pomfret that could provide data and theoretical support for the subsequent processing industry of golden pomfret.
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Affiliation(s)
- Qiuhan Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Xuebo Yang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shouchun Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524000, China.
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524000, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Chunhua Zhu
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524000, China; College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jing Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
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Zhang C, Wang X, Liu Y, Wang J, Xie J. Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes. Food Chem 2024; 446:138853. [PMID: 38422645 DOI: 10.1016/j.foodchem.2024.138853] [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: 10/09/2023] [Revised: 02/13/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
Meat flavoring was prepared using mainly enzymatic hydrolysate of plant protein mix, VB1, cysteine, and glucose by three heating processes, including A (80 °C-140 min), B (two-stage, 80 °C-30 min/120 °C-30 min), and C (120 °C-40 min). The A-, B-, and C-heated samples exhibited the strongest fatty and weakest meaty, the strongest meaty and kokumi, and the strongest roasted and bitterness characteristics, respectively. PLS-DA for free amino acids with TAVs and that for SPME/GC-MS results with GC-O and OAVs, suggested three amino acids and eight flavor compounds contributed significantly in differentiating taste or aroma attributes of the three heated samples. Molecular weight distribution and degree of amino substitution suggested 1-5 kDa peptides contributed to kokumi taste. Overall, C- and A-heating exhibited the highest rates in Maillard reaction and lipid oxidation, respectively, while those of B heating were between these two heating processes and responsible for better flavor of meat flavoring.
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Affiliation(s)
- Chenping Zhang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xuan Wang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yang Liu
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jianan Wang
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jianchun Xie
- Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), School of Light Industry Science and Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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Aoua C, Yacoubi B, Zekhnini A. Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines ( Sardina pilchardus). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:9376432. [PMID: 38410762 PMCID: PMC10896651 DOI: 10.1155/2024/9376432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/28/2024]
Abstract
Salting is the preferred method used by manufacturers to preserve the quality of fish. The aim of this study was to investigate the effect of size and fishing season on the physicochemical and microbiological characteristics of sardines. Two batches of sardines, caught, in winter and summer, were sorted according to size, salted, matured, and stored at 18°C. A control batch, consisting of sardines from the summer batch, was also prepared without subcutaneous fat. Various physicochemical and microbiological parameters were monitored during 12 weeks of maturation. The recorded values showed a decrease in pH, moisture content, and water activity (a measure of the water available for biological and chemical processes), while salt concentration increased. When comparing samples, the lowest values for histamine (94.3 and 48.3 mg/kg) and lipids (9.3 and 8.2%) were observed in the large and small sardines of the winter batch, respectively. In the summer batch, higher values were recorded for histamine (847.3 and 127.9 mg/kg) and lipids (14.5 and 8.6%) in the large and small sardines. Furthermore, the removal of fat in control of the summer batch resulted in lower histamine accumulation compared to the batch with fat. The microbiological parameters showed a decrease in the number of nonhalophile bacteria, while the number of halophile bacteria increased. This study showed a strong correlation between three important factors, fishing season, fish size, and histamine content, which can contribute to the successful salting of sardines and ensure the wholesomeness of the final product.
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Affiliation(s)
- Charifa Aoua
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
| | - Bouchra Yacoubi
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
| | - Abderrahmane Zekhnini
- Department of Biology, Aquatic Systems Laboratory, Marine and Continental Environments, Faculty of Science, 8106 Agadir, Morocco
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Ling L, Liu Y, Zhang X, Aziz T, Shahzad M, Sameeh MY, Wang Y, Cai C, Zhu Y. Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage. Front Nutr 2023; 10:1268580. [PMID: 37818336 PMCID: PMC10561388 DOI: 10.3389/fnut.2023.1268580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 08/29/2023] [Indexed: 10/12/2023] Open
Abstract
This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at -18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP oxidation and the physicochemical properties of the surimi were investigated, and the microstructure of the surimi was observed by scanning electron microscopy (SEM). The results showed that the carbonyl content and the thiobarbituric acid reactive substances (TBARS) in the FVP groups were lower than those in the CK group (the blank surimi). In comparison, the total sulfhydryl content, solubility, and Ca2+-ATPase activity were higher than those in the CK group after 75 days of storage. The addition of FVP significantly increased the water-holding capacity (WHC), gel strength, elastic modulus (G'), and loss modulus (G") of surimi, and made the gel of surimi have stronger continuity and a denser structure. Therefore, FVP has a better cryoprotective effect on surimi. It improves the quality of surimi, decreases MP oxidation, and reduces lipid and water loss during frozen storage. The anti-freezing effect of FVP added at 2% was similar to that of commercial protectants (4% sucrose and 4% sorbitol).
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Affiliation(s)
- Liang Ling
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Ying Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Tariq Aziz
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
| | - Muhammad Shahzad
- Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
| | - Manal Y. Sameeh
- Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Ying Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Chunbo Cai
- College of Animal Science and Technology, Shanxi Agricultural University, Taigu, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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5
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Lee SH, Kim HY. Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis. Foods 2023; 12:foods12101974. [PMID: 37238794 DOI: 10.3390/foods12101974] [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: 03/27/2023] [Revised: 05/01/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The purpose of this study was to check the applicability of seawater as a natural curing agent by analyzing the difference it causes in the flavor of dry-aged bacon. Pork belly was cured for seven days, and dried and aged for twenty-one days. The curing methods included the following: wet curing with salt in water, dry curing with sea salt, brine curing with brine solution, and bittern curing with bittern solution. The seawater-treated groups showed a lower volatile basic nitrogen value than the sea-salt-treated groups (p < 0.05); dry curing showed a higher thiobarbituric acid reactive substance value than other treatments (p < 0.05). Methyl- and butane- volatile compounds and polyunsaturated fatty acids such as g-linolenic and eicosapentaenoic were the highest in the bittern-cured group, lending it superior results compared to those of the control and other treatments in sensory flavor analyses (cheesy and milky). Therefore, bittern is considered to have significant potential as a food-curing agent.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, ChungNam-Do, Republic of Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, ChungNam-Do, Republic of Korea
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Kamali M, Shabanpour B, Pourashouri P, Kordjazi M. Effect of chitosan-coated Ulva intestinalis sulfated polysaccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage. Int J Biol Macromol 2023; 230:123275. [PMID: 36646348 DOI: 10.1016/j.ijbiomac.2023.123275] [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: 10/11/2022] [Revised: 12/22/2022] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
This study investigates chitosan coating containing nanoliposome of Ulva intestinalis sulfated polysaccharide, its effect on melanosis, as well as the quality of Pacific white shrimp during 20 days of storage in ice. The sulfated polysaccharide was extracted from Ulva intestinalis (USP), and its impact on the shrimp's polyphenol oxidase (PPO) enzyme inhibition in different concentrations was measured. The optimum concentration of USP with the highest inhibition percentage was selected and used. USPs were loaded in nanoliposome or coated in chitosan then shrimps were immersed in these coatings. 1.5 % USP showed the highest inhibitory effect of PPO enzyme after 1 and 3 min with values of 63.03 % and 48.74 %. The melanosis of shrimps with different types of USP coating was significantly lower than the control. The lowest color change (ΔE), total viable counts (TVC) bacterial, TVN content, and weight loss were achieved in the Ch-USP treatment. The highest sensory score was found in the Ch-N-USP treatment. This coverage delayed the increase of psychrophilic bacteria (PBC) and chemical tests (TBA, FFA, and PV). Therefore, Ch-USP and Ch-N-USP treatments can be used as a natural substitute for sodium metabisulfite to increase the shelf life and shrimp quality during ice storage.
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Affiliation(s)
- Masume Kamali
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran.
| | - Bahareh Shabanpour
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Parastoo Pourashouri
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Moazameh Kordjazi
- Department of Fishery Products Processing, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
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Jiang Q, Huang S, Ma J, Du Y, Shi W, Wang M, Wang X, Zhao Y. Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives. Food Chem X 2023; 17:100589. [PMID: 36845512 PMCID: PMC9944559 DOI: 10.1016/j.fochx.2023.100589] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/10/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023] Open
Abstract
The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p < 0.05). The released proteins accumulated with increasing time (p < 0.05). The TBARS value increased from 0.01 to 0.20 mg/kg after 10 h in 15 % NaCl solution (p < 0.05). The quality changes were mainly correlated to the shrinking or swelling of myofibers, extracellular spaces, and existential state of muscle proteins. In consideration of fish quality and increasing call for low sodium intake, it was recommended to prepare fillets below 9 % NaCl with short times. The finding provided instructions to obtain target quality properties from tilapia by controlling salting conditions.
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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,Hunan Xiweijia Biotechnology Co. Ltd, Yueyang 414000, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianrong Ma
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yufan Du
- 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
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China
| | - Xichang Wang
- 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,Corresponding author.
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Biopreservation of Refrigerated Mackerel ( Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf. Foods 2022; 11:foods11213441. [PMID: 36360054 PMCID: PMC9655189 DOI: 10.3390/foods11213441] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/17/2022] Open
Abstract
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days.
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Selçuk BB, Ayvaz Z. Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Büminhan Burkay Selçuk
- Marine Science and Technology Faculty, Department of Fisheries and Processing Technology, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - Zayde Ayvaz
- Marine Science and Technology Faculty, Department of Marine Technology Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
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10
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Recombinant Expression of Archaeal Superoxide Dismutases in Plant Cell Cultures: A Sustainable Solution with Potential Application in the Food Industry. Antioxidants (Basel) 2022; 11:antiox11091731. [PMID: 36139805 PMCID: PMC9495943 DOI: 10.3390/antiox11091731] [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: 07/21/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 12/02/2022] Open
Abstract
Superoxide dismutase (SOD) is a fundamental antioxidant enzyme that neutralises superoxide ions, one of the main reactive oxygen species (ROS). Extremophile organisms possess enzymes that offer high stability and catalytic performances under a wide range of conditions, thus representing an exceptional source of biocatalysts useful for industrial processes. In this study, SODs from the thermo-halophilic Aeropyrum pernix (SODAp) and the thermo-acidophilic Saccharolobus solfataricus (SODSs) were heterologously expressed in transgenic tomato cell cultures. Cell extracts enriched with SODAp and SODSs showed a remarkable resistance to salt and low pHs, respectively, together with optimal activity at high temperatures. Moreover, the treatment of tuna fillets with SODAp-extracts induced an extension of the shelf-life of this product without resorting to the use of illicit substances. The results suggested that the recombinant plant extracts enriched with the extremozymes could find potential applications as dietary supplements in the nutrition sector or as additives in the food preservation area, representing a more natural and appealing alternative to chemical preservatives for the market.
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Tsai YH, Kung HF, Lin CS, Hwang CC, Lou SS, Huang CY, Chang SKC, Lee YC. Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2066120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan
| | - Su-Shing Lou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Sam K. C. Chang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension center, and Department of Food Science, Nutrition and Health Promotion. Mississippi State University, Pascagoula, MS, USA
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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12
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Azaza YB, Hamdi M, Charmette C, Jridi M, Li S, Nasri M, Nasri R. Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100796] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf 2021; 20:5548-5569. [PMID: 34564951 DOI: 10.1111/1541-4337.12841] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/03/2021] [Accepted: 08/24/2021] [Indexed: 12/24/2022]
Abstract
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mario Estévez
- Meat and Meat Products Research Institute, University of Extremadura, Cáceres, Spain
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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14
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Jiang Q, Nakazawa N, Hu Y, Wang X, Osako K, Okazaki E. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Kumar GP, Xavier KM, Nayak BB, Sanath Kumar H, Gudipati V, Senapathi SR, Balange AK. Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1908198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- G. Praveen Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - K.A Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - H. Sanath Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | | | | | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
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16
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Ruiz-Alonso SA, Girón-Hernández LJ, López-Vargas JH, Muñoz-Ramírez AP, Simal-Gandara J. Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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18
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Liang Y, Xie Y, Li D, Luo Y, Hong H. Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Chaijan S, Panpipat W, Panya A, Cheong LZ, Chaijan M. Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107400] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Panjaitan FCA, Yeh N, Chai H. Effect of different processing on quality changes of barramundi (
Lates calcarifer
) caviar during chilled storage (4℃). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Nien‐Tzu Yeh
- Seafood Technology Division Fisheries Research Institute Council of Agriculture Keelung Taiwan
| | - Huey‐Jine Chai
- Seafood Technology Division Fisheries Research Institute Council of Agriculture Keelung Taiwan
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21
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The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish. Food Chem 2020; 340:128104. [PMID: 33010644 DOI: 10.1016/j.foodchem.2020.128104] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 12/16/2022]
Abstract
Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic Lactobacillus plantarum to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from L. plantarum after 8, 24, and 48 hr incubation. The L. plantarum-derived EVs were collected and used to confirm the anti-bacterial activity versus Shewanella putrefaciens. Finally, the tuna fish was stored at 4 °C for 5 days after coating with EVs or sodium erythorbate, and the quality indexes were assayed. Results indicated that EVs markedly inhibited oxidation reaction, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria levels. These results finding out that EVs from L. plantarum may have potential for application in food storage technology. Overall, we indicated this new material may be developed as an anti-bacterial agent for prolonging the shelf life of tuna fish.
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22
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Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00534] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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23
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Aberoumand A, Baesi F. Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni. Food Sci Nutr 2020; 8:4145-4150. [PMID: 32884695 PMCID: PMC7455951 DOI: 10.1002/fsn3.1704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 05/20/2020] [Accepted: 05/20/2020] [Indexed: 11/29/2022] Open
Abstract
The improved atmosphere within the packages with low o2 concentration, and high concentration of co2 has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose of the present study is to scrutinize the effect of vacuum packaging on oxidative spoilage indexes in fish Lethrinus atkinsoni fillet under freezing at -18°C in 0, 20, and 40 days. To this end, it was initially purchased 20 kg fish from a conventional market in Behbahan, Khuzestan Province, Iran. The total remaining fish after washing and waste removal was divided into packages of 150 g as the required samples and kept in a freezer. The fillets were divided into two groups: The first group was packed in polyethylene bags under vacuum, and the other group was considered as a case of treatment control, kept in freezer at -18°C. The results showed progress spoilage indexes in samples packed in vacuum during 0, 20, and 40 days found lower than control treatment with significant different (p < .05). The peroxide and thiobarbituric acid and free fatty acids contents decreased in frozen samples in 20 and 40 days in vacuum, but pH value increased. The results showed packed samples in freezing and in vacuum conditions, were a suitable method for low lipid oxidation in the L. atkinsoni fillets which led to the samples' extended shelf life. It is concluded that packaging in vacuum as combined with freezing treatment prevails over freezing in individual by an acceptable long-term fish shelf preservation.
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Affiliation(s)
- Ali Aberoumand
- Msc in FisherieBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| | - Farideh Baesi
- Msc in FisherieBehbahan Khatam Alanbia University of TechnologyBehbahanIran
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24
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Wang F, He JL, Turgun T, Ge DE, Rahman N, Zhou JZ, Liu XL. Effect of Chinese Rice Wine on the Endogenous Protease Activity, Myofibrillar Degradation, and Quality Characteristics in Topmouth Culter ( Culter alburnus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1760987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fan Wang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jia-Liang He
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Tursunay Turgun
- College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang, China
| | - Da-E Ge
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Nurgul Rahman
- College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang, China
| | - Jian-Zhong Zhou
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiao-Li Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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25
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Yang W, Shi W, Qu Y, Wang Z, Shen S, Tu L, Huang H, Wu H. Research on the quality changes of grass carp during brine salting. Food Sci Nutr 2020; 8:2968-2983. [PMID: 32566215 PMCID: PMC7300065 DOI: 10.1002/fsn3.1599] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/19/2022] Open
Abstract
The research on the quality changes of grass carp during brine salting with 6%, 8%, and 10% salt additions was evaluated by chemical and physical indicators, as well as a sensory assessment and microbiological analysis. The NaCl content was proportional to salt addition and salting time. The increase of salt addition could lead to the increase of hardness and chewiness in which change trends were contrary to the pH within 24 hr. All K values were less than 10% during brine salting. The effect of 8% salt additions on free amino acids was relatively smaller. Higher levels of salt additions could inhibit bacterial growth. Combined with sensory assessment, equivalent umami concentration (EUC), and taste activity value (TAV) to analysis comprehensively, it was suggested that grass carp meat should be eaten at 4-8 hr of brine salting with 8% salt additions or processed for the next step, in which the grass carp meat had a better taste and quality.
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Affiliation(s)
- Wenxian Yang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Wenzheng Shi
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Yinghong Qu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Zhihe Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Siyuan Shen
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Ludan Tu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Haiyuan Huang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Han Wu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
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26
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Aberoumand A. Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger). POTRAVINARSTVO 2020. [DOI: 10.5219/1294] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.
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27
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Wu T, Zhao J, Ding M, Zhang T, Tao N, Wang X, Zhong J. Preparation of selected spice microparticles and their potential application as nitrite scavenging agents in cured
Tilapia
muscle. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14579] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tingting Wu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
| | - Jingyun Zhao
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
| | - Mengzhen Ding
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
| | - Ting Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
| | - Ningping Tao
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306China
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28
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Xu CC, Yu H, Xie P, Sun BZ, Wang XY, Zhang SS. Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods 2020; 9:foods9040478. [PMID: 32290142 PMCID: PMC7230492 DOI: 10.3390/foods9040478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/28/2020] [Accepted: 04/06/2020] [Indexed: 12/03/2022] Open
Abstract
The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly aldehydes, alcohols, ketones, and esters. The benzaldehyde, trimethyl pyrazine, and maltol contents in the HVEF group exhibited a dramatic increase after 10 days of storage. Principal component analysis revealed clustering of compound classes, distributed in a separate time. Based on the above findings, we concluded that HVEF treatment could promote color stability and enhance characteristic flavor during the storage of dry-cured beef. These results suggested that HVEF might be applicable for dry-cured meat storage techniques.
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Affiliation(s)
- Chen-Chen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Hui Yu
- Shandong Agriculture and Engineering College, Jinan 250100, China; (H.Y.); (X.-Y.W.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Bao-Zhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
| | - Xiang-Yuan Wang
- Shandong Agriculture and Engineering College, Jinan 250100, China; (H.Y.); (X.-Y.W.)
| | - Song-Shan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (C.-C.X.); (P.X.); (B.-Z.S.)
- Correspondence: ; Tel.: +86-010-62816010
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29
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Balti R, Ben Mansour M, Zayoud N, Le Balc'h R, Brodu N, Arhaliass A, Massé A. Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100522] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Wu H, Shi W, Wang X, Wang Y, Yang F, Shi S, Liu J, Shi C. Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1800825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Han Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Yixin Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Feng Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Shanshan Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Junya Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Chen Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
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31
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Evaluation of the preservation effect of gelatin-water soluble chitosan film incorporated with maillard peptides on bluefin tuna (Thunnus thynnus) slices packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108294] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles. Food Chem 2019; 293:178-186. [DOI: 10.1016/j.foodchem.2019.04.091] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 10/27/2022]
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33
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Qiu X, Chen S, Lin H. Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1581317] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Xujian Qiu
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, Guangzhou, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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34
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Wang Q, Liu B, Cao J, Li C, Duan Z. The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12956] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qi Wang
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
| | - Bing Liu
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
- School of Food and Bioengineering; Hezhou China
| | - Jun Cao
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
| | - Chuan Li
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
| | - Zhenhua Duan
- National R&D Branch Center for Tilapia Processing; College of Food Science and Technology, Hainan University; Haikou China
- School of Food and Bioengineering; Hezhou China
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35
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Martínez O, Salmerón J, Epelde L, Vicente M, de Vega C. Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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36
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Barbosa RG, Gonzaga LV, Lodetti E, Olivo G, Costa ACO, Aubourg SP, Fett R. Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis
). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13703] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Roberta Garcia Barbosa
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Eduarda Lodetti
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Gisele Olivo
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
| | - Santiago Pedro Aubourg
- Department of Food Technology; Marine Research Institute (CSIC); c/Eduardo Cabello, 6 36208 Vigo Spain
| | - Roseane Fett
- Department of Food Science and Technology; Federal University of Santa Catarina (UFSC); Admar Gonzaga 1.346 88034-000 Florianópolis SC Brazil
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Pongsetkul J, Benjakul S, Vongkamjan K, Sumpavapol P, Osako K. Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3473-3482. [PMID: 29051642 PMCID: PMC5629156 DOI: 10.1007/s13197-017-2804-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2017] [Accepted: 08/10/2017] [Indexed: 11/24/2022]
Abstract
Microbiological and chemical changes in shrimp Acetes vulgaris during production of Kapi (salted shrimp paste of Thailand) including salting, drying and fermentation were monitored. Moisture content of samples decreased rapidly after salting and drying steps. The lower water activity was found in the final product (0.694). The pH decreased within the first 10 days of fermentation and continuously increased as fermentation progressed. Protein underwent degradation throughout Kapi production as indicated by increasing TCA-soluble peptides and degree of hydrolysis. The increases in peroxide value as well as thiobarbituric acid reactive substances value revealed that lipid oxidation occurred throughout all processes. Total viable count, halophilic, proteolytic and lipolytic bacteria counts increased continuously during Kapi production, while lactic acid bacteria count slightly decreased at the final stage of fermentation. Thus, proteolysis and lipolysis took place throughout Kapi production, and contributed to the characteristics of finished product. These changes were governed by both endogenous and microbial enzymes.
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Affiliation(s)
- Jaksuma Pongsetkul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Punnanee Sumpavapol
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 5-7 Konan 4, Minato-ku, Tokyo, 108-8477 Japan
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Kaewprachu P, Osako K, Benjakul S, Suthiluk P, Rawdkuen S. Shelf life extension for Bluefin tuna slices ( Thunnus thynnus ) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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39
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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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Xia K, Xu W, Huang L, Song Y, Zhu BW, Tan M. Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13338] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kexin Xia
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan; 1, Ganjingzi District, Dalian 116034 People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China; Dalian 116034 People's Republic of China
- Liaoning Key Laboratory of Seafood Science and Technology; Dalian 116034 People's Republic of China
| | - Wei Xu
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan; 1, Ganjingzi District, Dalian 116034 People's Republic of China
| | - Linlin Huang
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan; 1, Ganjingzi District, Dalian 116034 People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China; Dalian 116034 People's Republic of China
- Liaoning Key Laboratory of Seafood Science and Technology; Dalian 116034 People's Republic of China
| | - Yukun Song
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan; 1, Ganjingzi District, Dalian 116034 People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China; Dalian 116034 People's Republic of China
- Liaoning Key Laboratory of Seafood Science and Technology; Dalian 116034 People's Republic of China
| | - Bei-Wei Zhu
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan; 1, Ganjingzi District, Dalian 116034 People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China; Dalian 116034 People's Republic of China
- Liaoning Key Laboratory of Seafood Science and Technology; Dalian 116034 People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology; Dalian Polytechnic University, National Engineering Research Center of Seafood, Qinggongyuan; 1, Ganjingzi District, Dalian 116034 People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China; Dalian 116034 People's Republic of China
- Liaoning Key Laboratory of Seafood Science and Technology; Dalian 116034 People's Republic of China
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41
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Yang SP, Xie J, Qian YF. Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method. J Food Sci 2017; 82:1178-1183. [DOI: 10.1111/1750-3841.13705] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 03/05/2017] [Accepted: 03/09/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sheng-Ping Yang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| | - Yun-Fang Qian
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
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42
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Ren S, Li P, Geng Z, Sun C, Song H, Wang D, Zhang M, Liu F, Xu W. Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1276112] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Shuang Ren
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. China
| | - Pengpeng Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Zhiming Geng
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Hui Song
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing, P. R. China
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43
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Wang Z, Xu W, Kang N, Shen Q, Zhang D. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining. Meat Sci 2016; 113:132-8. [DOI: 10.1016/j.meatsci.2015.11.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 10/25/2015] [Accepted: 11/18/2015] [Indexed: 10/22/2022]
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de Almeida Maciel R, da Cruz Rodrigues AM, da Silva Pena R. Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:676-84. [PMID: 26787987 PMCID: PMC4711434 DOI: 10.1007/s13197-015-1999-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/03/2015] [Accepted: 08/07/2015] [Indexed: 11/29/2022]
Abstract
The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p > 0.05) on the water loss (WL), solid gain (SG) and water activity (aw). The other factors showed a statistically significant effect (p ≤ 0.05) on at least one of these responses. Through RSM, the following condition could be defined for the OD process: brine concentration at 25 % NaCl, 25 °C, 120 min and atmospheric pressure. The Azuara model was shown to be effective in predicting the WL and SG kinetics during the OD process. The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (Deff), namely 4.73 × 10(-10) m(2)/s for WL and 1.33 × 10(-9) m(2)/s for SG.
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Affiliation(s)
- Renan de Almeida Maciel
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, 66075-110 Belém, PA Brazil
| | - Antonio Manoel da Cruz Rodrigues
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, 66075-110 Belém, PA Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, 66075-110 Belém, PA Brazil
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CHAPARRO-HERNÁNDEZ S, RUÍZ-CRUZ S, MÁRQUEZ-RÍOS E, OCAÑO-HIGUERA VM, VALENZUELA-LÓPEZ CC, ORNELAS-PAZ JDJ, DEL-TORO-SÁNCHEZ CL. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6841] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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Bono G, Okpala COR, Alberio GRA, Messina CM, Santulli A, Giacalone G, Spagna G. Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage. Food Chem 2015; 197:581-8. [PMID: 26616991 DOI: 10.1016/j.foodchem.2015.10.146] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Revised: 10/29/2015] [Accepted: 10/31/2015] [Indexed: 11/16/2022]
Abstract
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2+50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P<0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P<0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.
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Affiliation(s)
- Gioacchino Bono
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy.
| | - Charles Odilichukwu R Okpala
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giuseppina R A Alberio
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
| | - Concetta M Messina
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Andrea Santulli
- Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy
| | - Gabriele Giacalone
- Istituto per l' Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy
| | - Giovanni Spagna
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy
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47
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Li J, Hui T, Wang F, Li S, Cui B, Cui Y, Peng Z. Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Qian YF, Xie J, Yang SP, Huang S, Wu WH, Li L. Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.077] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage. ACTA VET BRNO 2015. [DOI: 10.2754/avb201483s10s51] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of the study was to monitor changes in selected physical (awwater activity, pH values) and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value) properties in the shelf life of rainbow trout (Oncorhynchus mykiss) muscle. A total of 192 trout were examined. Control samples (96 samples) were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples) were packaged in a commercial vacuum (98%). All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, aw values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989). At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100-1, respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g-1, respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P < 0.01) were observed in both types of packaging. On monitoring day 11, TBA values had increased to 7.34 ± 3.10 mg·kg-1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg-1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life.
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50
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Okpala COR. The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.610095] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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