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Roy VC, Islam MR, Sadia S, Yeasmin M, Park JS, Lee HJ, Chun BS. Trash to Treasure: An Up-to-Date Understanding of the Valorization of Seafood By-Products, Targeting the Major Bioactive Compounds. Mar Drugs 2023; 21:485. [PMID: 37755098 PMCID: PMC10532690 DOI: 10.3390/md21090485] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/28/2023] Open
Abstract
Fishery production is exponentially growing, and its by-products negatively impact industries' economic and environmental status. The large amount of bioactive micro- and macromolecules in fishery by-products, including lipids, proteins, peptides, amino acids, vitamins, carotenoids, enzymes, collagen, gelatin, chitin, chitosan, and fucoidan, need to be utilized through effective strategies and proper management. Due to the bioactive and healthy compounds in fishery discards, these components can be used as functional food ingredients. Fishery discards have inorganic or organic value to add to or implement in various sectors (such as the agriculture, medical, and pharmaceutical industries). However, the best use of these postharvest raw materials for human welfare remains unelucidated in the scientific community. This review article describes the most useful techniques and methods, such as obtaining proteins and peptides, fatty acids, enzymes, minerals, and carotenoids, as well as collagen, gelatin, and polysaccharides such as chitin-chitosan and fucoidan, to ensure the best use of fishery discards. Marine-derived bioactive compounds have biological activities, such as antioxidant, anticancer, antidiabetic, anti-inflammatory, and antimicrobial activities. These high-value compounds are used in various industrial sectors, such as the food and cosmetic industries, owing to their unique functional and characteristic structures. This study aimed to determine the gap between misused fishery discards and their effects on the environment and create awareness for the complete valorization of fishery discards, targeting a sustainable world.
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Affiliation(s)
- Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md. Rakibul Islam
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Sultana Sadia
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Momota Yeasmin
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Busan 48434, Republic of Korea;
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea;
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2
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Zou H, Zhao J, Qin Z, Li Z, Zhang Z, Lin H, Wang H. Influence of Fermentation by Lactobacillus helveticus on the Immunoreactivity of Atlantic Cod Allergens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37339085 DOI: 10.1021/acs.jafc.3c00446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/22/2023]
Abstract
Fermentation techniques may induce alterations in fish allergen immunoreactivity. In this study, the influence of fermentation with three different strains of Lactobacillus helveticus (Lh187926, Lh191404, and Lh187926) on the immunoreactivity of Atlantic cod allergens was investigated via several methods. Gradually reduced protein composition and band intensity due to the fermentation by strain Lh191404 were found in SDS-PAGE analysis, and decreased immunoreactivity of fish allergens was confirmed by Western blotting and ELISA analysis due to the fermentation of strain Lh191404. Additionally, results from nLC-MS/MS and immunoinformatics tools analysis demonstrated that the protein polypeptide and allergen composition of Atlantic cod showed evident alterations after fermentation, with the epitopes of the main fish allergens being heavily exposed and destroyed. These results indicated that the fermentation of L. helveticus Lh191404 could destroy the structure and linear epitopes of the allergens from Atlantic cod and may have considerable potential in mitigating the allergenicity of fish.
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Affiliation(s)
- Hao Zou
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
| | - Zhihui Qin
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
| | - Ziye Zhang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
| | - Hao Wang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266003, China
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3
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Zhou Y, Yang M, Yin J, Huang J, Yan Y, Zhang F, Xie N. Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel. Food Chem 2023; 409:135282. [PMID: 36577324 DOI: 10.1016/j.foodchem.2022.135282] [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: 07/25/2022] [Revised: 12/16/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel's physical properties were differently related to the protein's physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.
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Affiliation(s)
- Yingqin Zhou
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Mingliu Yang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Junfeng Yin
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Jingjing Huang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Yan Yan
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Fusheng Zhang
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China
| | - Ningning Xie
- Institute of Agro-product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China; Anhui Engineering Laboratory for Functional Microorganisms and Fermented Foods, Hefei 230031, China.
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4
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Anders N, Breen M, Skåra T, Roth B, Sone I. Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage. Food Chem 2023; 405:134819. [PMID: 36403466 DOI: 10.1016/j.foodchem.2022.134819] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 10/25/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
Abstract
Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at -19 °C for ∼12 months and analysed for nucleotide degradation (K value), muscle pH, water holding capacity (WHC), fillet firmness, cathepsin B/L like activity, lipid oxidation and fillet colour. The frozen storage showed the largest and most consistent direct effects on the quality metrics leading to increased lipid oxidation, discolouration (yellowing) and reduction on WHC and cathepsin activity. RSW treatment promoted nucleotide degradation and reduced WHC and fillet firmness in interaction with frozen storage and affected fillet colour lightness and saturation. Although showing only marginal main effects, crowding stress modified WHC, cathepsin activity and fillet firmness and colour through significant interactions with the frozen storage and RSW treatment. Further studies with larger sample sizes would be needed to elucidate their complex effects and interactions on the quality and storage stability of mackerel.
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Affiliation(s)
- Neil Anders
- Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, NO-5817 Bergen, Norway.
| | - Michael Breen
- Institute of Marine Research, Bergen. P.O. Box 1870, Nordnes, NO-5817 Bergen, Norway.
| | - Torstein Skåra
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| | - Bjørn Roth
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
| | - Izumi Sone
- Nofima AS, Muninbakken 9-13, Breivika, 9019 Tromsø, Norway.
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5
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Zhu C, Chen L, Zeng X, Sun Y, Jiao D, Liu M, Zheng M, Liu J, Liu H. Effects of ultra high pressure-magnetic field treatment on protein properties and quality characteristics of stored shrimp (Litopenaeus Vannamei). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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6
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Lin H, Zhang J, Huang Y, Wang F, Liu Y, Niu L. Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01607-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Shi Y, Wei P, Shi Q, Cao J, Zhu K, Liu Z, Zhou D, Shen X, Li C. Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage. Food Chem 2022; 385:132503. [PMID: 35331610 DOI: 10.1016/j.foodchem.2022.132503] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/19/2022] [Accepted: 02/16/2022] [Indexed: 11/26/2022]
Abstract
The quality changes in tilapia belly muscle (BM), dorsal muscle (DM) and tail muscle (TM) were studied and the hypothesis of browning of the fillets was revealed during partial freezing. Compared with DM and TM groups, BM samples had higher thiobarbituric acid reactive substances (TBARS) (0.41 mg malondialdehyde eq/kg at 49 d) and K values (61.81% at 42 d) (P < 0.05). The microstructure of the BM group deteriorated most obviously during storage. Therefore, the BM group was considered to be the fastest to oxidize and deteriorate. In addition, 54 different micromolecular metabolites were identified from tilapia fillets by UHPLC-Q-TOF-MS analysis, and there were significant differences in the micromolecular metabolites in the three parts of tilapia. Therefore, proteins and lipids were degraded by the action of enzymes and microorganisms to produce some amines and small molecular acids, leading to the deterioration of the quality of tilapia fillets.
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Affiliation(s)
- Yali Shi
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Qiuge Shi
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Zhongyuan Liu
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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8
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Chen L, Jiao D, Zhou B, Zhu C, Liu J, Zhang D, Liu H. Shrimp (
Penaeus monodon
) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing. FOOD SCIENCE & NUTRITION 2022; 10:3395-3404. [PMID: 36249967 PMCID: PMC9548362 DOI: 10.1002/fsn3.2939] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/06/2022] [Accepted: 05/06/2022] [Indexed: 11/18/2022]
Abstract
The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.
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Affiliation(s)
- Lihang Chen
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dexin Jiao
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Bihe Zhou
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Chen Zhu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dali Zhang
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Huimin Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
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9
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Zhang F, Wu J, Yang Z, Zhang W, Fan J, Zeng X. Insights into the endogenous cathepsins on modori of fermented carp (
Cyprinus carpio
) sausage gels in acid environment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15862] [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]
Affiliation(s)
- Furong Zhang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Jiangli Wu
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Zhengbin Yang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Wei Zhang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430000 China
| | - Jin Fan
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Xuefeng Zeng
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
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10
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Chen L, Jiao D, Liu H, Zhu C, Sun Y, Wu J, Zheng M, Zhang D. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108555] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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The role of endogenous proteases in degrading grass carp (Ctenopharyngodon idella) myofibrillar structural proteins during ice storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112743] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Zeng X, Meng J, Zhang W, He L, Deng L, Ye C. Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Food Sci Nutr 2021; 9:5899-5913. [PMID: 34760224 PMCID: PMC8565211 DOI: 10.1002/fsn3.2095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 12/16/2020] [Accepted: 12/16/2020] [Indexed: 11/24/2022] Open
Abstract
This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low-molecular-weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB-N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid-salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Ju Meng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Wei Zhang
- College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina
| | - Laping He
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Li Deng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Chun Ye
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
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13
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Jiang Q, Gao P, Liu J, Yu D, Xu Y, Yang F, Wang B, Yu P, Xia W. Endogenous proteases in giant freshwater prawn (
Macrobrachium rosenbergii
): changes and its impacts on texture deterioration during frozen storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Jiatong Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Bin Wang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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14
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Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Kwon CW, Chang PS. Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder ( Paralichthys olivaceus) Surimi Gel. Molecules 2021; 26:molecules26071901. [PMID: 33800606 PMCID: PMC8037396 DOI: 10.3390/molecules26071901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/11/2021] [Accepted: 03/22/2021] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of endogenous cathepsin L on surimi gel produced from olive flounder (Paralichthys olivaceus). The amino acid sequences of six proteins predicted or identified as cathepsin L were obtained from the olive flounder genome database, and a phylogenetic analysis was conducted. Next, cathepsin L activity toward N-α-benzyloxycarbonyl-l-phenylalanyl-l-arginine-(7-amino-4-methylcoumarin) (Z-F-R-AMC) was detected in crude olive flounder extract and a crude enzyme preparation. A considerable decrease in the level of myosin heavy chain (MHC) in surimi occurred during autolysis at 60 °C. In contrast, the levels of actin, troponin-T, and tropomyosin decreased only slightly. To prevent protein degradation by cathepsin L, a protease inhibitor was added to surimi. In the presence of 1.0% protease inhibitor, the autolysis of olive flounder surimi at 60 °C was inhibited by 12.2%; the degree of inhibition increased to 44.2% as the inhibitor concentration increased to 3.0%. In addition, the deformation and hardness of modori gel increased as the inhibitor concentration increased to 2.0%. Therefore, cathepsin L plays an important role in protein degradation in surimi, and the quality of surimi gel could be enhanced by inhibiting its activity.
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Affiliation(s)
- Chang Woo Kwon
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea;
| | - Pahn-Shick Chang
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea;
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
- Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Korea
- Correspondence: ; Tel.: +82-2-880-4852
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16
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Gan H, Lv M, Lv C, Fu Y, Ma H. Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Hui Gan
- Guangxi Aquatic Animal and Husbandry College Nanning China
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture Guangxi Academy of Fishery Science Nanning China
| | - Chenfei Lv
- College of Horticulture and Landscape Tianjin Agricultural University Tianjin China
| | - Yuchun Fu
- Food Science Center Guangxi Agricultural Vocational College Nanning China
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture Guangxi Academy of Fishery Science Nanning China
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17
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The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike ( Esox lucius) fillets during refrigeration and partial freezing storage. Food Sci Biotechnol 2020; 29:1331-1341. [PMID: 32999740 DOI: 10.1007/s10068-020-00781-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 04/21/2020] [Accepted: 05/19/2020] [Indexed: 12/17/2022] Open
Abstract
The purpose of this study was to investigate the endogenous cathepsin activity in each subcellular fraction and the effect of this activity on myofibrillar protein and texture during refrigeration and partial freezing storage of northern pike (Esox lucius) fillets. The results showed that fillets stored under the refrigerated condition were more susceptible to oxidation than partial freezing. Endogenous cathepsin activity indicated that partial freezing destroys the integrity of lysosomes more effectively than refrigeration and inhibits the increase in cathepsin B and B + L in lysosomes. The activity of cathepsin B and B + L in lysosomes, mitochondria and myofibrils under the partial freezing conditions was always lower than that under refrigeration. Texture analysis showed that refrigeration had a negative impact on hardness and springiness. In conclusion, the cathepsin activity in each subcellular fraction was effectively inhibited and better textural characteristics were obtained with partial freezing than refrigeration.
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18
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Zhu Y, Gao L, Xie G, Yang F, Gao P, Yu D, Yu P, Jiang Q, Xu Y, Xia W. Effect of fermentation on immunological properties of allergens from black carp (
Mylopharyngodon piceus
) sausages. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Yidan Zhu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Ling Gao
- Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China
| | - Guojin Xie
- Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
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19
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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20
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Liu B, Liu ZQ, Li DY, Yu MM, Liu YX, Qin L, Zhou DY, Shahidi F, Zhu BW. Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. Food Chem 2020; 323:126790. [PMID: 32305808 DOI: 10.1016/j.foodchem.2020.126790] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 03/21/2020] [Accepted: 04/10/2020] [Indexed: 01/08/2023]
Abstract
Texture deterioration occurs in adductor muscle of scallop (Argopecten irradians) (AMS) after 5 d of cold storage. Principal component analysis indicated the texture deterioration resulted in significant decrease of hardness, springiness, adhesiveness and chewiness, but significantly increased cohesiveness. Endogenous proteases degraded structural proteins, among which cysteine proteases were mainly responsible for myofibrillar proteins (MPs) degradation, while serine proteases degraded both MPs and connective tissue proteins. Pearson coefficient analysis showed that texture indicators significantly correlated with structural protein indicators in AMS. To be more specific, the hardness, springiness, adhesiveness and chewiness negatively correlated with myofibrillar fragmentation index, soluble hydroxyproline (Hyp) and soluble glycosaminoglycans, but positively correlated with solubility of MPs and water holding capacity. Meanwhile, the cohesiveness positively correlated with soluble Hyp. The Taylor diagram and Hierarchical cluster analysis confirmed that the inhibitors of cysteine and serine proteases could effectively retard textural deterioration of AMS during 5 d of cold storage.
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Affiliation(s)
- Bing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China
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21
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Li Y, Xiong S, Yin T, Hu Y, You J. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chem 2019; 283:148-154. [DOI: 10.1016/j.foodchem.2019.01.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 12/31/2018] [Accepted: 01/04/2019] [Indexed: 11/15/2022]
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22
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Yang F, Jing D, Yu D, Xia W, Jiang Q, Xu Y, Yu P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chem 2018; 278:452-459. [PMID: 30583396 DOI: 10.1016/j.foodchem.2018.11.084] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 11/08/2018] [Accepted: 11/16/2018] [Indexed: 11/24/2022]
Abstract
Obscure pufferfish (Takifugu obscurus) softening during frozen storage remains to be solved. This study was therefore aimed to provide explanations by differentiate the roles of three potential factors in fish softening. The influences of ice crystal, endogenous proteolytic activities, and oxidization were distinguished by treatment of fish fillets with liquid nitrogen, iodoacetic acid, and tea polyphenol with ascorbic acid, respectively. This distinguishing method was verified to be effective by investigation in ice crystal microstructure, endogenous proteolytic activities and lipid and protein oxidation. In comparison of three factors, it showed that the shear force of fish fillets with smaller ice crystals was about 15.5% and 13.7% higher than those with the inhibition of endogenous proteolytic activities and oxidation respectively, indicating the dominant role of ice crystal in frozen fish softening. Besides, quality decline of frozen fish was initially fast and then slowed down during the storage.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Diantao Jing
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
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23
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Yu P, Yan C, Yang F, Xu Y, Jiang Q, Xia W. Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1534916] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunzi Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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24
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Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Chem 2018; 262:1-6. [DOI: 10.1016/j.foodchem.2018.04.070] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 03/28/2018] [Accepted: 04/19/2018] [Indexed: 11/20/2022]
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25
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Xu Y, Li T, Zhang C, Li X, Yi S, Li J, Sun X. Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1504786] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Tao Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Chaomin Zhang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xiaotao Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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26
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Zhang Y, He S, Simpson BK. Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2017.12.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Carvalho LBD, Burusco KK, Jaime C, Venâncio T, Carvalho AFSD, Murgas LDS, Pinto LDMA. Complexes between methyltestosterone and β-cyclodextrin for application in aquaculture production. Carbohydr Polym 2018; 179:386-393. [DOI: 10.1016/j.carbpol.2017.09.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 09/06/2017] [Accepted: 09/08/2017] [Indexed: 12/20/2022]
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28
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Li Q, Zhang L, Lu H, Song S, Luo Y. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Zang J, Xu Y, Xia W, Jiang Q. The impact of desmin on texture and water-holding capacity of ice-stored grass carp (Ctenopharyngodon idella) fillet. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13302] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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30
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Yang F, Xia W, Rustad T, Xu Y, Jiang Q. Changes in myofibrillar structure of silver carp (
Hypophthalmichthys molitrix
) as affected by endogenous proteolysis under acidic condition. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13199] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Turid Rustad
- Department of Biotechnology Norwegian University of Science and Technology Trondheim 7491 Norway
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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31
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Manikkam V, Mathai ML, Street WA, Donkor ON, Vasiljevic T. Sustainable use of silver warehou ( Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3574-3582. [PMID: 27777464 PMCID: PMC5069262 DOI: 10.1007/s13197-016-2338-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2016] [Accepted: 08/31/2016] [Indexed: 10/21/2022]
Abstract
Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsin-pancreatin) on bioactive peptides' release during storage of fish fillet, derived from Australian silver warehou (Seriolella punctata). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed. The antioxidant power was evaluated by DPPH free radical scavenging activity, Cu2+ chelating and Fe3+ reducing abilities. Fillets were stored at chilled (4 and 6 °C) and freezing (-18 °C) temperatures for 7 and 28 days, respectively. Results indicated that during postmortem storage, endogenous enzymes released from fillets an array of polypeptides during storage. The demonstrated physiological activities were further increased during simulated digestion. Bioactivities were greater at 4 °C, increasing over 7 days as compared to at 6 and -18 °C. An increase by 2 °C for chilled temperature was enough to cause significant changes in activities. The crude extracts obtained by pancreatin treatment demonstrated the highest metal chelating activities at 4 °C (86.3 ± 0.1 % on day 7). Physiological potency, especially metal chelating activity, of fillets obtained from silver warehou may be manipulated by storage conditions that would consequently be further enhanced during simulated digestion.
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Affiliation(s)
- V. Manikkam
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
| | - M. L. Mathai
- Center for Chronic Diseases, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
| | - W. A. Street
- Geelong Food Co-products Cluster, P.O. Box 842, Gisborne, VIC 3437 Australia
| | - O. N. Donkor
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
| | - T. Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, P.O. BOX 14428, Melbourne, VIC 8001 Australia
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32
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Venugopal V. Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2016; 78:47-69. [PMID: 27452165 DOI: 10.1016/bs.afnr.2016.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Commercial fishery processing results in discards up to 50% of the raw material, consisting of scales, shells, frames, backbones, viscera, head, liver, skin, belly flaps, dark muscle, roe, etc. Besides, fishing operations targeted at popular fish and shellfish species also result in landing of sizeable quantity of by-catch, which are not of commercial value because of their poor consumer appeal. Sensitivity to rapid putrefaction of fishery waste has serious adverse impact on the environment, which needs remedial measures. Secondary processing of the wastes has potential to generate a number of valuable by-products such as proteins, enzymes, carotenoids, fat, and minerals, besides addressing environmental hazards. Fishery wastes constitute good sources of enzymes such as proteases, lipases, chitinase, alkaline phosphatase, transglutaminase, hyaluronidase, acetyl glycosaminidase, among others. These enzymes can have diverse applications in the seafood industry, which encompass isolation and modification of proteins and marine oils, production of bioactive peptides, acceleration of traditional fermentation, peeling and deveining of shellfish, scaling of finfish, removal of membranes from fish roe, extraction of flavors, shelf life extension, texture modification, removal of off-odors, and for quality control either directly or as components of biosensors. Enzymes from fish and shellfish from cold habitats are particularly useful since they can function comparatively at lower temperatures thereby saving energy and protecting the food products. Potentials of these applications are briefly discussed.
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Affiliation(s)
- V Venugopal
- Seafood Technology Section, Bhabha Atomic Research Centre, Mumbai, India.
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33
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Ge L, Xu Y, Jiang X, Xia W, Jiang Q. Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13047] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Lihong Ge
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Xiaoqing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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34
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Zhu J, Fan D, Zhao J, Zhang H, Huang J, Zhou W, Zhang W, Chen W. Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita, Sparidae) with Chinese Oak Silkworm Pupa, Antheraea pernyi. J Food Sci 2015; 81:E396-403. [PMID: 26709730 DOI: 10.1111/1750-3841.13184] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Accepted: 11/15/2015] [Indexed: 11/28/2022]
Abstract
In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze-dried, and oven-dried SPH all showed a gel-enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration-dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3-dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength.
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Affiliation(s)
- Jialin Zhu
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | - Daming Fan
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | - Jianxin Zhao
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | - Hao Zhang
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China
| | | | - Wenguo Zhou
- Fujian Anjoy food Share Co. Ltd, Xiamen, 361022, China
| | - Wenhai Zhang
- Fujian Anjoy food Share Co. Ltd, Xiamen, 361022, China
| | - Wei Chen
- Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ, Wuxi, 214122, China.,Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business Univ, Beijing, 100048, P. R. China
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Jiang X, Xu Y, Ge L, Xia W, Jiang Q. The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12909] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoqing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Lihong Ge
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
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