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Yu H, Zhang J, Zhao Y, Li H, Chen Y, Zhu J. Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon. FOOD SCIENCE AND HUMAN WELLNESS 2023; 12:1351-1358. [PMID: 38620800 PMCID: PMC9671704 DOI: 10.1016/j.fshw.2022.10.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2-7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yixuan Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
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2
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Mahato S, Sun DW, Zhu Z. Ca 2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields. Food Chem 2023; 399:133914. [PMID: 36029673 DOI: 10.1016/j.foodchem.2022.133914] [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: 02/18/2022] [Revised: 07/11/2022] [Accepted: 08/07/2022] [Indexed: 12/31/2022]
Abstract
This work studied the effects of electromagnetic fields (EMF) with frequencies between 100 and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4 °C for 30 min, and Ca2+ATPase enzyme activities, and lipid and protein oxidations in samples were measured to assess changes in intracellular Ca2+ concentration and oxidative stability. Results showed higher Ca2+ATPase activities in samples treated with EMF frequencies. Significant (p < 0.05) decreases occurred in protein oxidation for samples treated between 100 and 300 Hz, but an increase was observed for treatment with 400 Hz. However, the lipid oxidation increased for samples treated up to 200 Hz and decreased with further increase in frequency to 300 and 400 Hz. Nuclear magnetic resonance analysis showed that exposure to different frequencies of EMF could reduce the association of water molecules with protein for both bound and immobilized water. Overall, treatments of EMF between 100 and 400 Hz could improve grass carp quality during cold storage.
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Affiliation(s)
- Swati Mahato
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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3
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Zhao Y, Yu H, Li H, Qiu Y, Xia S, Zhang J, Zhu J. Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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4
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Yu H, Zhang J, Li H, Zhao Y, Xia S, Qiu Y, Zhu J. Effects of E-beam irradiation on the physicochemical properties of Atlantic cod ( Gadus morhua). FOOD BIOSCI 2022; 50:101803. [PMID: 35693638 PMCID: PMC9169420 DOI: 10.1016/j.fbio.2022.101803] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/21/2022] [Accepted: 05/21/2022] [Indexed: 11/13/2022]
Abstract
Electron beam (E-beam) irradiation can effectively inactivate severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in cold-chain seafood. This study evaluated the effects of E-beam irradiation at doses killing SARS-CoV-2 on quality indicators of Atlantic cod. The cod samples were exposed to 0, 2, 4, 7, and 10 kGy E-beam irradiation, and nutrition, texture, color, and sensory attributes were investigated. The results showed that E-beam irradiation significantly increased thiobarbituric acid (TBA) value and decreased hardness, chewiness, and a* value of Atlantic cod (P < 0.05). E-beam irradiation with 10 kGy significantly lowered total volatile base nitrogen (TVB-N) and reducing sugar content while increasing moisture and ash content (P < 0.05). A significant color change was observed after irradiation with 2 kGy-7 kGy E-beam (P < 0.05). E-beam irradiation had no effects on sensory attributes (P > 0.05). A dose of 4 kGy was recommended considering the keeping quality in Atlantic cod.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Shengyao Xia
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Yang Qiu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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5
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Weihe T, Wagner R, Schnabel U, Andrasch M, Su Y, Stachowiak J, Noll HJ, Ehlbeck J. Microbial Control of Raw and Cold-Smoked Atlantic Salmon ( Salmo salar) through a Microwave Plasma Treatment. Foods 2022; 11:3356. [PMID: 36359968 PMCID: PMC9655028 DOI: 10.3390/foods11213356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 09/08/2024] Open
Abstract
The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.
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Affiliation(s)
- Thomas Weihe
- Leibniz-Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | - Robert Wagner
- Leibniz-Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | - Uta Schnabel
- Leibniz-Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | | | - Yukun Su
- Institute for Sports Science, University of Rostock, 18051 Rostock, Germany
| | - Jörg Stachowiak
- Leibniz-Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | | | - Jörg Ehlbeck
- Leibniz-Institute for Plasma Science and Technology, 17489 Greifswald, Germany
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Li HL, Li MJ, Zhao Q, Huang JJ, Zu XY. Analysis of Water Distribution and Muscle Quality of Silver Carp ( Hypophthalmichthys molitrix) Chunks Based on Electron-Beam Irradiation. Foods 2022; 11:2963. [PMID: 36230039 PMCID: PMC9563409 DOI: 10.3390/foods11192963] [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: 08/11/2022] [Revised: 09/08/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022] Open
Abstract
Electron-beam irradiation (EBI) is an efficient, safe, and nonthermal sterilization technique that is extensively used in food preservation research. Here we report the effects of different EBI doses (0, 4, 8 kGy) and preservation temperatures (room temperature [RT], 4 °C) on the muscle water distribution and muscle quality indices of silver carp chunks (SCCs). The highest entrapped water content was found in the 4-kGy-irradiated/4-°C-stored samples. The expressible moisture content (EMC) of the SCCs increased with increasing irradiation dose and was significantly lower in the RT group than in the 4 °C group. The irradiation dose and preservation temperature had no significant effect on the moisture content, whiteness value and protein content of SCCs (p > 0.05). When the irradiation dose reached 8 kGy, AV value, POV value and TVB value were significantly increased (p < 0.05). The myofibrillar protein content and actomyosin content of the SCCs in the 4 °C group was higher than that of the specimens in the RT group by 0.29−0.98 mg/mL (p < 0.05) and 36.21−296.58 μg/mL (p < 0.05), respectively. Overall, EBI treatment (4 kGy) and low-temperature preservation (4 °C) helped retain the muscle water content of the SCCs and preserve their quality, thereby endorsing the EBI treatment of silver carp products.
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Affiliation(s)
- Hai-Lan Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Mei-Jin Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Qing Zhao
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jia-Jun Huang
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Xiao-Yan Zu
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
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8
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Tappiban P, Zhao J, Zhang Y, Gao Y, Zhang L, Bao J. Effects of single and dual modifications through electron beam irradiation and hydroxypropylation on physicochemical properties of potato and corn starches. Int J Biol Macromol 2022; 220:1579-1588. [PMID: 36113603 DOI: 10.1016/j.ijbiomac.2022.09.091] [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: 04/23/2022] [Revised: 08/16/2022] [Accepted: 09/10/2022] [Indexed: 11/18/2022]
Abstract
In this study, electron beam irradiation (EBI; 2, 4, 6, 8 and 10 kGy), hydroxypropylation (HP) and dual modification of EBI-HP were applied to modify corn and potato starches. The results showed that the molar substitution (MS) of EBI-HP modified corn and potato starches were in the range of 0.060-0.087 and 0.080-0.124, respectively. After modifications, amylose content of corn (30.0 %) and potato (31.2 %) starches were declined to 24.2-28.1 % and 26.1-29.5 %, respectively, and relative crystallinity was reduced from 35.5 to 30.0 % for corn and 34.1 to 20.2 % for potato. Pasting properties decreased significantly in both starch sources with increasing irradiation dose. EBI decreased springiness, enthalpy of retrograded starch (ΔHr) and percentage of retrogradation (R%) on corn starches, which were different from those effects observed on potato starches. Meanwhile, HP increased peak viscosity up to 312.6 RVU and 1359.3 RVU for corn and potato starches, respectively. Moreover, EBI-HP was highly responsible for the decreases in the textural, gelatinization and retrogradation properties and relative crystallinity in both corn and potato starches. These results enhance the understanding of starch functionality modified by using both physical and chemical methods, and provide further insights on food and non-food applications.
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Affiliation(s)
- Piengtawan Tappiban
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Jiajia Zhao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yu Zhang
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yan Gao
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Lin Zhang
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
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9
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Wang J, Fu T, Wang Y, Zhang J. Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets. Foods 2022; 11:2398. [PMID: 36010396 PMCID: PMC9407128 DOI: 10.3390/foods11162398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 11/16/2022] Open
Abstract
Cold plasma (CP) has become an alternative to conventional thermal processing of food products. In this study, the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets was investigated. The surfaces of tilapia fillets were inoculated with Salmonella enteritis (S. enteritis), Listeria monocytogenes (L. monocytogenes), and a mixture of both before being treated with cold plasma at 70 kV for 0, 60, 120, 180, 240, and 300 s. With the extension of treatment time, the number of colonies on the surface of the fillets decreased gradually; after 300 s of cold plasma treatment, S. enteritis and L. monocytogenes populations were reduced by 2.34 log CFU/g and 1.69 log CFU/g, respectively, and the a* value and immobile water content decreased significantly (p < 0.05), while the free water content increased significantly (p < 0.05). TBARS value increased significantly (p < 0.05) to 1.83 mg MDA/kg for 300 s treatment. The carbonyl value and sulfhydryl value of sarcoplasmic protein significantly (p < 0.05) increased and decreased, respectively, as treatment time extension, while no significant changes were found in myofibrillar protein. No significant differences were observed in pH, b* value, elasticity, chewiness, thiol value, and TVB-N value. The results showed that cold plasma had an inactivation effect on tilapia fillets and could preserve their original safety indicators. It was concluded that CP treatment could be used as an effective non-thermal method to maintain the quality of tilapia fillets and extend their shelf-life.
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Affiliation(s)
- Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tengfei Fu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524000, China
| | - Yuanyuan Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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11
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Li Y, Zhou C, He J, Wu Z, Sun Y, Pan D, Tian H, Xia Q. Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Khalid W, Arshad MS, Yasin M, Imran A, Ahmad MH. Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Safety Group, Nuclear Institute for Agriculture and Biology, Pakistan Atomic Energy Commission, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
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13
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Shi G, Zhou M, Wang L, Xiao Z, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Xiong G. The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp. J Food Biochem 2021; 45:e13828. [PMID: 34180068 DOI: 10.1111/jfbc.13828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/28/2021] [Accepted: 06/02/2021] [Indexed: 11/29/2022]
Abstract
Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ-ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+ -ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0 -ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ-ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+ -ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0 -ANS first increased and then decreased. Two-way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ-ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.
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Affiliation(s)
- Gangpeng Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Mingzhu Zhou
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Lan Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Zihao Xiao
- College of Life Science, Yangtze University, Jingzhou, China
| | - Liu Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Chunhai Jiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Wenjin Wu
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Xin Li
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Jun Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Yu Qiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Li Liao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Anzi Ding
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Guangquan Xiong
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
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14
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Xu D, Zhang H, Zhang L, Huang T, Jia R, Lu J, Yang W. Effects of electron beam irradiation on quality of weever fillets during refrigerated storage. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.80] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Dalun Xu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Han Zhang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Lingyue Zhang
- School of Life Science and Material Chemistry Ningbo University Ningbo China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jiafang Lu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
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15
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Guo H, Feng T, Qi W, Kong Q, Yue L, Wang H. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique. J Food Sci 2020; 86:184-193. [PMID: 33249575 DOI: 10.1111/1750-3841.15541] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/05/2020] [Accepted: 11/02/2020] [Indexed: 11/28/2022]
Abstract
Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation. AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-methyl butyraldehyde, 3-methyl propyl aldehyde, dimethyl disulfide, dimethyl trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. PRACTICAL APPLICATION: SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Additionally, combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.
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Affiliation(s)
- Hongxia Guo
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Wenyuan Qi
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Qiulian Kong
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Ling Yue
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Haihong Wang
- Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
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16
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Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus). Food Chem 2020; 343:128418. [PMID: 33160769 DOI: 10.1016/j.foodchem.2020.128418] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 10/14/2020] [Accepted: 10/14/2020] [Indexed: 02/08/2023]
Abstract
Impacts of atmospheric cold plasma (ACP) on the properties of muscle protein and performance of extracted crude enzyme of hairtail (Trichiurus Lepturus) fish have been evaluated. A decrease in extracted crude enzyme activity with increasing the ACP treatment time has been found, and the highest reduction (p < 0.05) value of 0.035 units/mg proteins was obtained after 240 s. A considerable increase in the carbonyl content in the treated sample for about three times higher than the control sample was found, and a decrease of total sulfhydryl content to 0.34 nmol/mg protein. Texture profile analysis, water holding capacity, and the color properties of the muscle protein improved significantly in the samples treated with ACP. SDS-PAGE pattern showed an increase in the band intensity of cross-linked myosin heavy chains and actin proteins. Based on these outcomes, ACP could play a significant role as a promising non-thermal method to prolong the shelf-life of hairtail fish.
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17
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Sun Y, Xu Y, Gao P, Xia W, Hua Q, Jiang Q. Improvement of the quality stability of vacuum‐packaged fermented fish (
Suanyu
) stored at room temperature by irradiation and thermal treatments. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14622] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Yingying Sun
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Qian Hua
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China
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18
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Tang M, Dai H, Ma L, Yu Y, Liu T, Feng X, Hu W, Li Y, Zhang Y. Degradation of structural proteins and their relationship with the quality of Mandarin fish (
Siniperca chuatsi
) during post‐mortem storage and cooking. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mi Tang
- College of Food Science Southwest University Chongqing 400715 China
| | - Hongjie Dai
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Soft‐Matter Material Chemistry and Function Manufacturing Chongqing China
| | - Liang Ma
- College of Food Science Southwest University Chongqing 400715 China
- Biological Science Research Center of Southwest University Chongqing China
| | - Yong Yu
- College of Food Science Southwest University Chongqing 400715 China
| | - Tingwei Liu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Feng
- College of Food Science Southwest University Chongqing 400715 China
| | - Weijie Hu
- College of Food Science Southwest University Chongqing 400715 China
| | - Yuan Li
- College of Food Science Southwest University Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Soft‐Matter Material Chemistry and Function Manufacturing Chongqing China
- Biological Science Research Center of Southwest University Chongqing China
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19
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Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of Litopenaeus vannamei during chilled storage. Journal of Food Science and Technology 2020; 57:2150-2158. [PMID: 32431341 DOI: 10.1007/s13197-020-04250-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2019] [Accepted: 01/09/2020] [Indexed: 10/25/2022]
Abstract
The effects of electron beam irradiation (0, 2.5, 5.0, 7.5 and 10 kGy) on the quality characteristics of vacuum packed headless vannamei stored under chilled condition (2 °C) was assessed. The total volatile base nitrogen, non protein nitrogen content, peroxide value and thiobarbituric acid reactive substances showed an increasing trend during storage. Texture analysis indicated that shrimp irradiated at above 2.5 kGy dose had a lower hardness than control. L* value showed a decreased trend during storage (51.87-13.89). Moreover, b* and a* value showed a gradual increase during storage. The total viable count was lower in the irradiated sample than control. A similar trend also observed for psychrophilic, pseudomonas and H2S former count. There is a significant (p < 0.05) reduction in Brochothrix thermosphacta and lactobacillus count in the irradiated sample. Based on the microbial and sensory analysis control had a shelf life up to 12th day. However, electron beam irradiated sample had extended shelf life of 15-23 days with respect to dose level.
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20
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Ravindran R, Jaiswal AK. Wholesomeness and safety aspects of irradiated foods. Food Chem 2019; 285:363-368. [DOI: 10.1016/j.foodchem.2019.02.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 12/25/2018] [Accepted: 02/04/2019] [Indexed: 11/26/2022]
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21
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Arshad MS, Amjad Z, Yasin M, Saeed F, Imran A, Sohaib M, Anjum FM, Hussain S. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1575395] [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)
- Muhammad Sajid Arshad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Zaid Amjad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Science Division, Nuclear Institute for Food and Agriculture, Peshawar, Pakistan
| | - Farhan Saeed
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and animal Sciences, Lahore, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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22
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Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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The effect of electron beam irradiation on IgG binding capacity and conformation of tropomyosin in shrimp. Food Chem 2018; 264:250-254. [DOI: 10.1016/j.foodchem.2018.05.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 04/12/2018] [Accepted: 05/09/2018] [Indexed: 11/18/2022]
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24
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Lv M, Mei K, Zhang H, Xu D, Yang W. Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat. Food Chem 2018; 254:64-69. [DOI: 10.1016/j.foodchem.2018.01.165] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 01/06/2018] [Accepted: 01/24/2018] [Indexed: 11/26/2022]
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25
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Jo Y, An KA, Arshad MS, Kwon JH. Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Sun Y, Ma L, Ma M, Zheng H, Zhang X, Cai L, Li J, Zhang Y. Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1451343] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yi Sun
- College of Food Science, Southwest University, Chongqing, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, China
| | - Mingsi Ma
- College of Food Science, Southwest University, Chongqing, China
| | - Hong Zheng
- College of Food Science, Southwest University, Chongqing, China
| | - Xiaojie Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Luyun Cai
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
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27
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An KA, Arshad MS, Jo Y, Chung N, Kwon JH. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. J Food Sci 2017; 82:865-872. [PMID: 28267865 DOI: 10.1111/1750-3841.13671] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/26/2016] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Abstract
This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L* , a* , and b* showed significant differences with respect to different doses and storage intervals; a* and b* did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.
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Affiliation(s)
- Kyung-A An
- Hazardous Substances Analysis Div., Daegu Regional Food and Drug Administration, Daegu, 704-940, Korea.,School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Korea
| | - Muhammad Sajid Arshad
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea.,Inst. of Home and Food Sciences, Government College Univ., Faisalabad, 36000, Pakistan
| | - Yunhee Jo
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Namhyeok Chung
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook Natl. Univ., Daegu, 41566, Korea
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28
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Zhang H, Wang W, Wang H, Ye Q. Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2016.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Altan CO, Turan H. Synergistic Effect of Freezing and Irradiation on Bonito Fish ( Sarda sarda Bloch, 1793). J Food Prot 2016; 79:2136-2142. [PMID: 28221955 DOI: 10.4315/0362-028x.jfp-16-026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, bonito fish ( Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at -20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid-reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid-reactive substances, trimethylamine, and odor results (P > 0.05). Based on these findings, fish irradiated at 3 and 5 kGy remained within consumable limits during 12 months of frozen storage, while the control group was unacceptable after 9 months.
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Affiliation(s)
- Can Okan Altan
- Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, 57000, Turkey
| | - Hülya Turan
- Fisheries Faculty, Department of Fish Processing Technology, Sinop University, Sinop, 57000, Turkey
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30
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Bottino FDO, Rodrigues BL, de Nunes Ribeiro JD, Lázaro CADLT, Conte-Junior CA. Influence of UV-C Radiation on Shelf Life of Vacuum Package Tambacu (Colossoma macropomum × Piaractus mesopotamicus) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fernanda De Oliveira Bottino
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
| | - Bruna Leal Rodrigues
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
| | - Joanna Damazio de Nunes Ribeiro
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
| | - César Aquiles de la Torre Lázaro
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
- Facultad de Medicina Veterinaria; Universidad Nacional Mayor de San Marcos; San Borja Lima Peru
| | - Carlos Adam Conte-Junior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Rua Vital Brazil Filho 64, CEP: 24230-340 Niterói Rio de Janeiro Brazil
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31
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Aflaki F, Ghoulipour V, Saemian N, Shiebani S, Salahinejad M. Chemometrics Approaches to Monitoring of Biogenic Amines Changes in Three Fish Species. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1089965] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Fereydoon Aflaki
- Faculty of Chemistry, Kharazmi University, Tehran, Iran
- Radiation Application Research School, Nuclear Science and Technology Research Institute (NSTIR), Tehran, Iran
| | | | - Nader Saemian
- Radiation Application Research School, Nuclear Science and Technology Research Institute (NSTIR), Tehran, Iran
| | - Shahab Shiebani
- Radiation Application Research School, Nuclear Science and Technology Research Institute (NSTIR), Tehran, Iran
| | - Maryam Salahinejad
- Radiation Application Research School, Nuclear Science and Technology Research Institute (NSTIR), Tehran, Iran
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32
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Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1675-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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33
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34
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Aflaki F, Ghoulipour V, Saemian N, Shiebani S, Tahergorabi R. Effects of E-beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12868] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Fereydoon Aflaki
- Faculty of Chemistry; Kharazmi (Tarbiat Moallem) University; Tehran Iran
- Application Radiation research School; NSTIR; Tehran Iran
| | - Vanik Ghoulipour
- Faculty of Chemistry; Kharazmi (Tarbiat Moallem) University; Tehran Iran
| | - Nader Saemian
- Application Radiation research School; NSTIR; Tehran Iran
| | | | - Reza Tahergorabi
- North Carolina Agricultural & Technical State University; Greensboro NC 27411 USA
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35
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36
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Freita-Silva O, de Oliveira PS, Freire Júnior M. Potential of Electron Beams to Control Mycotoxigenic Fungi in Food. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9093-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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