1
|
Zhang Z, Zhao J, Zang J, Peng C, Lv L, Li Z. The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes. Food Chem 2024; 450:139345. [PMID: 38640524 DOI: 10.1016/j.foodchem.2024.139345] [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: 02/05/2024] [Revised: 04/07/2024] [Accepted: 04/10/2024] [Indexed: 04/21/2024]
Abstract
The protective mode of PostbioYDFF-3 (referred to as postbiotics) on the quality stability of refrigerated fillets was explored from the aspects of endogenous enzyme activity and the abundance of spoilage microorganisms. Compared to the control group, the samples soaked in postbiotics showed significant reductions in TVC, TVB-N and TBARS values by 39.6%, 58.6% and 25.5% on day 5, respectively. In addition, the color changes, biogenic amine accumulation and texture softening of the fish fillets soaked in postbiotics were effectively suppressed. Furthermore, the activity of endogenous enzyme activities was detected. The calpain activities were significantly inhibited (p < 0.05) after soaking in postbiotics, which declined by 23%. Meanwhile, high throughput sequencing analysis further indicated that the growth of spoilage microorganism such as Acinetobacter and Pseudomonas were suppressed. Overall, the PostbioYDFF-3 was suitable for preserving fish meat.
Collapse
Affiliation(s)
- Zhesheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jinshan Zhao
- Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Jinhong Zang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| | - Chuantao Peng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liangtao Lv
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China
| | - Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China
| |
Collapse
|
2
|
Bertrand M, Simonin S, Bach B. Applications of chitosan in the agri-food sector: A review. Carbohydr Res 2024; 543:109219. [PMID: 39047500 DOI: 10.1016/j.carres.2024.109219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and insects. Thanks to unique characteristics such as antimicrobial effects, antioxidant properties or film forming capacities, it has triggered an important amount of research in the last decade about possible applications in industrial fields. The main application field of chitosan is the food industry where it can be used for preservation purposes and shelf-life improvement for fresh food products such as fruits or meat. For beverages, it is used for clarification and fining as well as elimination of spoilage flora in beverages like fruit juices or wine. And in agriculture, it can be used as a plant protection product through different mechanisms like the elicitation of plant defences. The mechanisms of action of chitosan on microorganisms are multiple and complex but revolve mostly around the disturbance of microorganisms' membranes and cell walls resulting in the leakage of cell material. The use of chitosan is still minor but is promising in finding environmentally friendly alternatives to synthetic chemicals and plastics. Therefore, its characterization is primordial for the future of sustainable production and preservation processes.
Collapse
Affiliation(s)
- Mathilde Bertrand
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland.
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland
| |
Collapse
|
3
|
Xiao N, Zhang Q, Xu H, Zheng C, Yin Y, Liu S, Shi W. Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation. Food Chem X 2024; 22:101439. [PMID: 38756472 PMCID: PMC11096861 DOI: 10.1016/j.fochx.2024.101439] [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: 01/09/2024] [Revised: 04/07/2024] [Accepted: 05/02/2024] [Indexed: 05/18/2024] Open
Abstract
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantarum. Compared with the two control samples, those exposed to combined Flavourzyme and L. plantarum fermentation exhibited lower moisture content and enhanced protein hydrolysis, which accelerated the production of water-soluble taste substances (trichloroacetic acid-soluble peptides and free amino acids). The electronic tongue and electronic nose results indicated that the grass carp subjected to combined fermentation way displayed a more intense umami taste and aroma. Moreover, the sensory evaluation results confirmed that the combined fermentation method significantly improved the taste and odor attributes of fermented grass carp. In conclusion, combined fermentation with Flavourzyme and L. plantarum may effectively reduce fermentation time and enhance the flavor of fermented grass carp products.
Collapse
Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huiya Xu
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Changliang Zheng
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yantao Yin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| |
Collapse
|
4
|
Chen L, Zhao Y, Shi Q, Du Y, Zeng Q, Liu H, Zhang Z, Zheng H, Wang JJ. Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality. Food Chem 2024; 444:138685. [PMID: 38341917 DOI: 10.1016/j.foodchem.2024.138685] [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: 11/23/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/13/2024]
Abstract
The preservation effects of a photodynamic inactivation (PDI)-mediated polylactic acid/5-aminolevulinic acid (PLA/ALA) film on the storage quality of salmon fillets were investigated. Results showed that the PDI-mediated PLA/ALA film could continuously generate reactive oxygen species by consuming oxygen to inactivate native pathogens and spoilage bacteria on salmon fillets. Meanwhile, the film maintained the content of muscle proteins and their secondary and tertiary structures, as well as the integrity of myosin by keeping the activity of Ca2+-ATPase, all of which protected the muscle proteins from degradation. Furthermore, the film retained the activity of total superoxide dismutase (T-SOD), suppressed the accumulation of lipid peroxides (e.g., MDA), which greatly inhibited four main types of protein oxidations. As a result, the content of flavor amino acids and essential amino acids in salmon fillets was preserved. Therefore, the PDI-mediated antimicrobial packaging film greatly preserves the storage quality of aquatic products by preserving the protein quality.
Collapse
Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
| | - Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Yu Du
- Data Information Center, Polar Research Institute of China, Shanghai 200136, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Huaming Zheng
- School of Material Sciences & Engineering, Wuhan Institute of Technology, Wuhan 430073, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
| |
Collapse
|
5
|
Huang YZ, Liu Y, Zhu R, Ma X, Xin S, Zhu B, Dong XP. Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC-MS-O. Food Chem 2024; 443:138534. [PMID: 38320377 DOI: 10.1016/j.foodchem.2024.138534] [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: 05/11/2023] [Revised: 12/15/2023] [Accepted: 01/20/2024] [Indexed: 02/08/2024]
Abstract
This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezing process of Pacific chub mackerel (Scomber japonicus) from Japan and China, and Spanish mackerel (Scomberomorus niphonius). A total of 18 volatile flavor compounds were identified, and significant differences in volatile flavor components were observed among samples frozen for 1 week, 1 year, and 2 years. The results of the Partial least squares regression (PLSR) indicated that the fishy odor was correlated with independent variables such as fatty acids (FA 22:4, FA 28:6, FA 24:4), differentially expressed genes (Gene.2425 (NDUFA5), Gene.38 (GPX1), and Gene.2844 (DAD1)). Classification and regression tree (CART) analysis revealed that the peak area values of fatty acids (FA 22:5, FA 20:4) and fatty acid esters of hydroxy fatty acids (FAHFA 18:0/22:3) were the main differentiating factors for fishy odor perception.
Collapse
Affiliation(s)
- Yi-Zhen Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yu Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Rui Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiaoxiao Ma
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Songlin Xin
- Sichuan Tourism University, no.459, Hongling Road, Longquanyi District, Chengdu 610100, Sichuan Province, China
| | - Beiwei Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| | - Xiu-Ping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| |
Collapse
|
6
|
Chen J, Tang H, Wang M, Wei H, Ou C. Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry. Food Chem 2024; 439:138083. [PMID: 38043278 DOI: 10.1016/j.foodchem.2023.138083] [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: 06/08/2023] [Revised: 11/12/2023] [Accepted: 11/24/2023] [Indexed: 12/05/2023]
Abstract
Driven by economic interests, surimi adulteration has become a high-frequency issue. This study aims to assess the feasibility of gas chromatography-ion mobility spectrometry (GC-IMS) in detecting surimi adulteration. In this work, three common adulterated surimi models were established by mixing with different fish species and ratios. The fingerprints enabled a clear discrimination among different tuna surimi, and other two surimi models with different mixing ratios also showed VOCs (volatile organic compounds) differences. Results of unsupervised principal component analysis (PCA) and supervised partial least-squares discrimination analysis (PLS-DA) revealed that different types of adulterated surimi models can be well separated from each other. A total of 12, 16, and 9 VOCs were selected as the potential markers in three simulated models by PLS-DA method, respectively. Therefore, GC-IMS coupled with certain chemometrics is expected to serve as an alternative analytical tool to directly and visually detect adulterated surimi.
Collapse
Affiliation(s)
- Jingyi Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo, Zhejiang 315100, China
| | - Mengyun Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315832, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang 315832, China.
| |
Collapse
|
7
|
Xue Y, Chen J, Wang L, Wang Y, Xu F. Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38625751 DOI: 10.1002/jsfa.13545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND Mung beans are highly nutritious but their leguminous flavor limits their development. Lactic acid bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non-targeted metabolomics. RESULTS Lactobacillus plantarum LP90, Lactobacillus casei LC89, and Lactobacillus acidophilus LA85 eliminated 61.37%, 48.29%, and 43.73%, respectively, of the primary bean odor aldehydes from MBF. The relative odor activity value (ROAV) results showed that fermented mung bean flour (FMBF) included volatile chemicals that contributed to fruity, flowery, and milky aromas. These compounds included ethyl acetate, hexyl formate, 3-hydroxy-2-butanone, and 2,3-butanedione. The levels of amino acids with a fresh sweet flavor increased significantly by 93.89, 49.40, and 35.27% in LP90, LC89, and LA85, respectively. A total of 49 up-regulated and 13 down-regulated significantly differential metabolites were annotated, and ten metabolic pathways were screened for contributing to the flavor. The correlation between important volatile compounds and non-volatile substances relies on two primary metabolic pathways: the citric acid cycle pathway and the amino acid metabolic system. CONCLUSION The flavor of MBF was enhanced strongly by the process of Lactobacillus fermentation, with LP90 having the most notable impact. These results serve as a reference for identifying the flavor of FMBF. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yuqi Xue
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jie Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Food Laboratory of Zhongyuan, Luohe, China
| | - Lei Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yuwen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Fei Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
8
|
Li N, Lin S, Sun W, Xu M, Liu P, Che Z. Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste). J Food Sci 2024; 89:2137-2157. [PMID: 38465700 DOI: 10.1111/1750-3841.17018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 03/12/2024]
Abstract
The effects of a reduced-salt substitute (composed of NaCl, sodium gluconate, KCl, L-histidine, and L-lysine) applied in the fermentation of traditional Pixian douban (PXDB) were explored in this study according to sensory quality, physicochemical characteristics, color, colony count, and the contents of free amino acids (FAAs), organic acids, and volatile flavor compounds. The results showed that the PXDB with a 15% salt substitution had the most attractive reddish-brown color, a mellow fragrance, and the lowest total colony count of the three pastes. The fermentation quality of the 15% salt substitute PXDB was superior to that of the control groups, its sensory quality was more readily accepted, and the contents of its amino acid nitrogen, FAAs and organic acids had increased by 0.1050, 0.3290, and 3.9068 mg/g, respectively. Moreover, the concentrations of the main aroma compounds in the PXDB containing the salt substitute were higher than those of the control. These included phenylethanol, 3-methylthiopropanol, isoamyl alcohol, furfural, benzaldehyde, phenylacetaldehyde, nonanal, isoamyl aldehyde, 4-ethylphenol, and, particularly, 2,6-dimethylpyrazine, which had increased as much as 100 times. Correlation analysis showed that Glu, Phe, Tyr, Gly, Leu, Val, Asp, Ile, citric acids, and succinic acids were all positively correlated with the main aroma and contributed to the generation of PXDB's characteristic flavor, and main aroma substances in turn positively influence PXDB flavor sensory attributes. Overall, these results showed the application of the 15% salt substitute during PXDB fermentation improved the quality of the paste and, thus, would benefit the development of reduced-salt PXDB.
Collapse
Affiliation(s)
- Na Li
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Shengchao Lin
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Wenjia Sun
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Min Xu
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | | | - Zhenming Che
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| |
Collapse
|
9
|
Liang Q, Hu X, Zhong B, Huang X, Wang H, Yu C, Tu Z, Li J. Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp ( Ctenopharyngodon idella) fillets during storage at 4 °C. Food Chem X 2024; 21:101188. [PMID: 38434696 PMCID: PMC10904891 DOI: 10.1016/j.fochx.2024.101188] [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: 10/05/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 03/05/2024] Open
Abstract
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsic correlation between microbiota succession and flavour precursors of refrigerated grass carp fillets were investigated in this study. The results showed that the LSD pre-treatment was effective in promoting proteolysis, free amino acid and fatty acid metabolism with the microbiota succession and quality evolution. Compared with unpre-treated samples, the 3 % LSD pre-treatment effectively extended the shelf life by 10 days within the acceptable quality attributes. Not only did the LSD pre-treatment lead to catalytic microbiota succession and inhibitive spoilage substance production but it also improved the flavour precursors, which are taste-active amino acids and polyunsaturated fatty acids (PUFAs). Moreover, considerable correlations between quality attributes, taste-active amino acids, PUFAs and microbiota were obtained.
Collapse
Affiliation(s)
- Qingxi Liang
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiangfei Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Bizhen Zhong
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaoliang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengwei Yu
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Jinlin Li
- National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- College of Health, Jiangxi Normal University, Nanchang 330022, China
| |
Collapse
|
10
|
Sijin Z, Zhang L, Yin T, You J, Liu R, Wang L, Huang Q, Wang W, Ma H. Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1874-1883. [PMID: 37885307 DOI: 10.1002/jsfa.13081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/31/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhang Sijin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- Wuhan Business University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | | | - Tao Yin
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, China
| | - Weisheng Wang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Huawei Ma
- ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs; Key Laboratory of Aquaculture genetic and breeding and Healthy Aquaculture of Guangxi, Guangxi Academy of Fishery Sciences, Nanning, China
| |
Collapse
|
11
|
Liu L, Zhao Y, Zeng M, Xu X. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Res Int 2024; 178:113914. [PMID: 38309863 DOI: 10.1016/j.foodres.2023.113914] [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: 09/15/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.
Collapse
Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| |
Collapse
|
12
|
Wang S, Yang F, Wu Y, Jiang Q, Xu Y, Yu P, Gao P, Yu D, Xia W. Effect of sugar reduction on sensory characteristics of dried fish mince product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1531-1538. [PMID: 37824792 DOI: 10.1002/jsfa.13046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/25/2023] [Accepted: 10/13/2023] [Indexed: 10/14/2023]
Abstract
BACKGROUND Excessive sugar consumption has been linked to type 2 diabetes, obesity and other diseases. Therefore, it is indispensable to reduce sugar of food. However, the sensory characteristics of food are affected after sugar reduction (SR). Currently, SR has been reported in drinks, jams, candies, and other fruit related or sweet foods; but salty or protein related foods have not been explored, therefore there is a big gap that needs to be filled. RESULTS Sensory scores of initial sweetness and sweetness reduced by 0.26 and 0.12 in 10% SR dried fish mince product compared with control, and there was a small difference between 25% SR (3.33) and 40% SR (3.09) samples. It also showed that 10% SR sample had a small reduction in sweetness value and free sugar content by 3.5% (0.42/11.9) and 7.8% (2.12/27.06) compared with control; while values in 25% SR sample decreased sharply but were not much different from 40% SR sample. Electronic nose results showed that SR had a small effect on odor. Texture analysis showed that texture properties of 25% SR sample were significantly different from control. CONCLUSIONS Dried fish mince product with below 10% SR had a small difference on the sensory characteristics and there was a big change when SR was more than 20%. Dried fish mince product with 25% SR and 40% SR had no significant difference. SR had a small effect on odor, but had a great effect on texture properties, especially over 20% SR. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Shufen Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yi Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| |
Collapse
|
13
|
Han J, Jiang J, Zhao X, Zhao X, Kong T, Li P, Gu Q. Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis. Food Chem 2024; 433:136998. [PMID: 37690140 DOI: 10.1016/j.foodchem.2023.136998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/20/2023] [Accepted: 07/23/2023] [Indexed: 09/12/2023]
Abstract
Our study aimed to characterize the flavor precursors and metabolite profiles during fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation fermentation with koji (BWQ) and insulation fermentation with enzyme (BWE)) by a comparative metabolomics analysis. The total amount of free amino acids and free fatty acids in BWQ and BWE samples was significantly higher than that in YQ sample during fermentation, and C16:0, C22:6, C18:1, C14:1, C18:0 and C20:5 were deemed as key flavor precursors of three fish sauces. We identified 51, 47 and 45 differential metabolites as crucial components in YQ, BWE and BWQ samples. Specific metabolites in three samples were mainly related to amino acid metabolism, especially histidine, cysteine and methionine metabolism. Furthermore, 5 bacteria genera exhibited positive impacts on the generation of various flavor-related metabolites. This study provides a theoretical basis for targeted control of flavor and quality in the production of rapid-fermented fish sauce.
Collapse
Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
| | - Jialan Jiang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Tao Kong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
| |
Collapse
|
14
|
Bremenkamp I, Sousa-Gallagher MJ. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers (Basel) 2024; 16:346. [PMID: 38337235 DOI: 10.3390/polym16030346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 02/12/2024] Open
Abstract
The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.
Collapse
Affiliation(s)
- Ina Bremenkamp
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
| | - Maria J Sousa-Gallagher
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
| |
Collapse
|
15
|
Chu Y, Ding Z, Xie J. The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea). Food Res Int 2024; 175:113657. [PMID: 38129018 DOI: 10.1016/j.foodres.2023.113657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 12/23/2023]
Abstract
Ice glazing containing 0.3 % D-sodium erythorbate (DSE), combined with vacuum packaging, was used as a method to maintain the quality of large yellow croaker during frozen storage. This study aimed to assess various aspects, including water properties (water holding capacity and moisture distribution), protein-related characteristics (secondary and tertiary structure of myofibrillar protein), freshness indicators (K value and total volatile base nitrogen (TVB-N)), and non-volatile flavor compounds (free amino acids (FAAs) and nucleotides) in samples stored for 300 days at -23 °C. The results showed that vacuum packaging had a significant inhibitory effect on the growth of ice crystal. Notably, it successfully maintained the cross-sectional area of nearly all ice crystals below 20,000 μm2, effectively curtailing water loss. Simultaneously, the combination of vacuum packaging with the complex ice glaze effectively mitigated the degradation of IMP and free amino acids, maintaining low levels of K value (12.85 %) and TVB-N (11.28 mg N/100 g) throughout the 300-day frozen storage, retaining first-class freshness. Among the various treatment modalities assessed, the combined application of vacuum packaging and 0.3 % DSE-infused ice glazing emerged as the most effective in terms of preservation outcomes. This efficacious combination shows promising potential for the frozen storage of aquatic products and is therefore recommended for practical implementation.
Collapse
Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Zhaoyang Ding
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
| |
Collapse
|
16
|
Moser B, Steininger-Mairinger T, Jandric Z, Zitek A, Scharl T, Hann S, Troyer C. Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS. Food Res Int 2023; 172:113123. [PMID: 37689889 DOI: 10.1016/j.foodres.2023.113123] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Changes of volatile organic compounds (VOCs) patterns during 6 days of storage at +4 °C were investigated in different freshwater fish species, namely carp and trout, using dynamic headspace gas chromatography time-of-flight mass spectrometry (DHS-GC-TOFMS). DHS parameters were systematically optimized to establish optimum extraction and pre-concentration of VOCs. Moreover, different sample preparation methods were tested: mincing with a manual meat grinder, as well as mincing plus homogenization with a handheld homogenizer both without and with water addition. The addition of water during sample preparation led to pronounced changes of the volatile profiles, depending on the molecular structure and lipophilicity of the analytes, resulting in losses of up to 98 % of more lipophilic compounds (logP > 3). The optimized method was applied to trout and carp. Trout samples of different storage days were compared using univariate (Mann-Whitney U test, fold change calculation) and multivariate (OPLS-DA) statistics. 37 potential spoilage markers were selected; for 11 compounds identity could be confirmed via measurement of authentic standards and 10 compounds were identified by library spectrum match. 22 compounds were also found to be statistically significant spoilage markers in carp. Merging results of the different statistical approaches, the list of 37 compounds could be narrowed down to the 14 most suitable for trout spoilage assessment. This study comprises a systematic evaluation of the capabilities of DHS-GC coupled to high-resolution (HR) MS for studying spoilage in different freshwater fish species, including a comprehensive data evaluation workflow.
Collapse
Affiliation(s)
- Bernadette Moser
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Teresa Steininger-Mairinger
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria
| | - Zora Jandric
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; VinoStellar OG, Keplerplatz 13, Vienna, Austria
| | - Andreas Zitek
- FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Theresa Scharl
- University of Natural Resources and Life Sciences, Department of Landscape, Spatial and Infrastructure Sciences, Institute of Statistics, Peter-Jordan-Straße 82, 1190 Vienna, Austria
| | - Stephan Hann
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Christina Troyer
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria.
| |
Collapse
|
17
|
Lin L, Du R, Wu Q, Xu Y. Metabolic cooperation between conspecific genotypic groups contributes to bacterial fitness. ISME COMMUNICATIONS 2023; 3:41. [PMID: 37117489 PMCID: PMC10147913 DOI: 10.1038/s43705-023-00250-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/30/2023]
Abstract
Microbial interactions are important for the survival of species and the stability of the microbial ecosystem. Although bacteria have diverse conspecific genotypes in the natural microbial ecosystem, little is known about whether wild-type strains within species would interact with each other and how the intraspecific interaction influences the growth of the species. In this work, using Lactobacillus acetotolerans, a dominant species with diverse conspecific genotypes in natural food fermentation ecosystems as a case, we studied the interactions between different genotypic groups of this species. In interspecific and intraspecific pairwise cocultures, the growth of L. acetotolerans decreased, but the increase of the phylogenetic similarity would reduce this negative effect, indicating a potential intraspecific interaction of this species. Meanwhile, the strain classification method affected the analysis of intraspecific interactions, which can be efficiently demonstrated using 99.5% average nucleotide identity (ANI) as the strain-level classification method. Using this ANI classification method, we revealed the population fitness significantly increased in cocultures of different genotypic groups. Facilitation involving 11 amino acids was identified between different ANI genotypic groups, which was beneficial for increasing population fitness. This work revealed that wild-type conspecific strains could interact with each other via cooperative metabolic changes and benefit each other to increase fitness. It shed new light on the survival and stability of species in natural microbial ecosystems.
Collapse
Affiliation(s)
- Lin Lin
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Rubing Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| |
Collapse
|
18
|
Shektaei ZA, Pourehsan MM, Bagheri V, Ghasempour Z, Mahmoudzadeh M, Ehsani A. Physico-chemical and antimicrobial characteristics of novel biodegradable films based on gellan and carboxymethyl cellulose containing rosemary essential oil. Int J Biol Macromol 2023; 234:122944. [PMID: 36549625 DOI: 10.1016/j.ijbiomac.2022.12.163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/29/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
The purpose of the current investigation was to produce a novel functional composite biodegradable film by Gellan (Gla) and Carboxymethyl cellulose (CMC) biopolymers containing rosemary essential oils (REO) and evaluate their physicochemical and antimicrobial features. The film containing 5 % REO, due to its better mechanical properties (UTS = 13.44 ± 0.30 Mpa and SB = 21.14 ± 1.15 %) compared to other emulsified samples containing REO, was selected as the optimal film. Furthermore, it had less water vapor permeability (WVP = 6.60 ± 0.31 (g/mhPa) × 10-8) in comparison to control sample (8.21 ± 0.10 (g/mhPa) × 10-8) and the best color properties among the samples. The Scanning Electron Microscopy (SEM) images didn't show the phenomenon of agglomeration and point accumulation of REO. Also, 5 % of REO contributed to the increased compactness of the film in comparison to the film without the REO. Based on the results of Fourier-transform infrared spectroscopy (FTIR) spectra, no new chemical bonds were created by adding REO to the biopolymer substrate, and the REO was well dispersed and distributed among the Gla-CMC chains throughout the film substrate. Adding 5 % REO showed antioxidant effects. Considering the antimicrobial tests, all films containing REO had antimicrobial effects against the Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Pseudomonas fluorescens bacterial strains.
Collapse
Affiliation(s)
- Zahra Akbari Shektaei
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Mahdi Pourehsan
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Bagheri
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. BOX 51666-16471, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
| |
Collapse
|
19
|
Wei J, Lu J, Nie Y, Li C, Du H, Xu Y. Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation. Microbiol Spectr 2023; 11:e0264022. [PMID: 36943039 PMCID: PMC10100711 DOI: 10.1128/spectrum.02640-22] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 02/22/2023] [Indexed: 03/23/2023] Open
Abstract
Nutrient fluctuation is ubiquitous in fermentation ecosystems. However, the microbial community assembly mechanism and metabolic characteristics in response to nutrient variation are still unclear. Here, we used Baijiu fermentation as a case example to study the responses of microbial community assembly and metabolic characteristics to the variation of amino acids using high-throughput sequencing and metatranscriptomics analyses. We chose two fermentation groups (group A with low amino acid and group B with high amino acid contents). The two groups showed similar succession patterns in the bacterial community, whereas they showed different succession in the fungal community wherein Pichia was dominant in group A and Zygosaccharomyces was dominant in group B. The β-nearest taxon index (βNTI) revealed that bacterial community was randomly formed, whereas fungal community assembly was a deterministic process. Variance partitioning analysis and redundancy analysis revealed that amino acids showed the largest contribution to the fungal community (37.64%, P = 0.005) and were more tightly associated with it in group B. Further study revealed that serine was positively related to Zygosaccharomyces and promoted its growth and ethanol production. Metatranscriptomic analysis revealed that the differential metabolic pathways between the two groups mainly included carbohydrate metabolism and amino acid metabolism, which explained the differences of ethanol production and volatile metabolites (such as isoamylol, isobutanol, and 2-methyl-1-butanol). Then these metabolic pathways were constructed and related gene expression and active microorganisms were listed. Our study provides a systematical understanding of the roles of amino acids in both ecological maintenance and flavor metabolism in fermentation ecosystems. IMPORTANCE In spontaneous fermented foods production, nutrient fluctuation is a critical factor affecting microbial community assembly and metabolic function. Revealing the microbial community assembly mechanism and how it regulates its metabolic characteristics in response to nutrient variation is helpful to the management of the fermentation process. This study provides a systematical understanding of the effect of amino acids on the microbial community assembly and flavor metabolisms using Baijiu fermentation as a case example. The data of this study highlight the importance of the nutrient management in fermentation ecosystems.
Collapse
Affiliation(s)
- Junlin Wei
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jun Lu
- Guizhou Guotai Liquor Group Co. Ltd., Guizhou, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Changwen Li
- Guizhou Guotai Liquor Group Co. Ltd., Guizhou, China
| | - Hai Du
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| |
Collapse
|
20
|
Zhuang S, Liu Y, Gao S, Tan Y, Hong H, Luo Y. Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes. Food Chem 2023; 403:134309. [DOI: 10.1016/j.foodchem.2022.134309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
|
21
|
Wu Y, Zhao M, Xia Y, Sun W, Xiong G, Shi L, Qiao Y, Wu W, Ding A, Chen L, Wang L, Chen S. Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
|
22
|
Zhang H, Wang Q, Dong Y, Mei J, Xie J. Effects of Tricaine Methanesulphonate (MS-222) on Physiological Stress and Fresh Quality of Sea Bass ( Lateolabrax maculatus) under Simulated High-Density and Long-Distance Transport Stress. BIOLOGY 2023; 12:biology12020223. [PMID: 36829501 PMCID: PMC9952850 DOI: 10.3390/biology12020223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/02/2023]
Abstract
This study aimed to evaluate the effect of different transport densities on water deterioration, physiological response, nutrients, and fresh quality of sea bass (Lateolabrax maculatus) at 30 mg/L tricaine methanesulphonate (MS-222) before and after simulated live transport. The results indicated that the addition of MS-222 could effectively decrease mortality compared with the control (CK) sample during the simulated live transport. The concentration of dissolved oxygen was lower and the total ammonia nitrogen was higher in the high transport density samples than those of low transport density samples after 72 h in transport. The level of blood cortisol (COR), glucose (GLU), lactic acid (LD), aspartate aminotransferase (AST), alanine aminotransferase (ALT) for the sea bass were significantly higher compared with the CK sample (p < 0.05) during the simulated live transport and after 12 h of recovery. These results indicated that the sea bass presented a strong stress response in high-density transport. The glycogen, fat, and protein of the sea bass were degraded to supply the energy for the body in the process of surviving the transportation, resulting in the decreased nutrient content in the muscle, which recovered to the initial level (CK) after 12 h. The increase in flavor substance content, such as free amino acids, nucleotides, organic acids, and minerals, enhanced the special flavor of the muscle during the simulated live transport. This study demonstrates that the addition of MS-222 at 30 mg/L to the transport water is an effective method for live fish to realize low mortality and physiological response during high-density and long-distance transport.
Collapse
Affiliation(s)
- Hongzhi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yixuan Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-6190-0351 (J.M. & J.X.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-6190-0351 (J.M. & J.X.)
| |
Collapse
|
23
|
Zhuang S, Tian L, Liu Y, Wang L, Hong H, Luo Y. Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food Chem 2023; 399:133989. [DOI: 10.1016/j.foodchem.2022.133989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 10/15/2022]
|
24
|
Qian S, Liu K, Wang J, Bai F, Gao R, Zeng M, Wu J, Zhao Y, Xu X. Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat. Food Chem X 2022; 17:100553. [PMID: 36624817 PMCID: PMC9823118 DOI: 10.1016/j.fochx.2022.100553] [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: 10/11/2022] [Revised: 11/26/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5'-nucleotides, organic acids, and Na+. Sensory omics demonstrated that the concentrations of 12 volatile compounds increased significantly (p < 0.05) during the initial stage of oral processing. There is no significant difference in microstructure, texture, and particle size of meat bolus. The top fifteen differential lipids which including eight phospholipids in all processed samples significantly (p < 0.05) correlated with the flavor release. A total of 589 differential proteins were detected in three samples with different chewing times (0, 12, and 30 s). Analysis of the correlations between odorants and 19 differential proteins was performed. Enriched pathways including fatty acid degradation, valine, leucine and isoleucine degradation, glycine, serine and threonine metabolism, and arachidonic acid metabolism were associated with flavor release during oral processing. This study aimed to investigate potential links between flavor release and biological processes during oral processing from a proteomics perspective.
Collapse
Affiliation(s)
- Siyu Qian
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Kang Liu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China,Corresponding authors at: No.5 Yushan Road, Shinan District, Qingdao, Shandong 266003, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China,Corresponding authors at: No.5 Yushan Road, Shinan District, Qingdao, Shandong 266003, China.
| |
Collapse
|
25
|
Javadifard M, Khodanazary A, Hosseini SM. The effects of chitosan-nanoclay nanocomposite coatings incorporated with gallic acid on the shelf life of rainbow trout during storage in the refrigerator. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01709-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
26
|
Improving flesh quality of grass carp ( Ctenopharyngodon idellus) by completely replacing dietary soybean meal with yellow mealworm ( Tenebrio molitor). ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 12:375-387. [PMID: 36733784 PMCID: PMC9883186 DOI: 10.1016/j.aninu.2022.12.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 11/16/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
In order to find viable alternative protein sources for aquaculture, we evaluated the effect of partial or complete replacement of dietary soybean meal with yellow mealworm (TM) on the flesh quality of grass carp. In this study, 180 grass carp (511.85 ± 0.25 g) were fed 3 experimental diets in which 0% (CN), 30% (YM30) and 100% (YM100) dietary soybean meal was replaced by TM for 90 d. The results showed that growth performance, biological parameters and serum antioxidant capacity of grass carp were not affected by dietary TM (P > 0.05). Both muscle and whole body crude protein were obviously promoted with the increase of dietary TM (P < 0.05), and the concentration of heavy metal in muscle was not influenced (P > 0.05), indicating that food safety was not influenced by TM. Dietary TM improved muscle textural characteristics by elevating adhesiveness, springiness and chewiness in YM100 (P < 0.05). In addition, the muscle tenderness was significantly increased by declining the shear force (P < 0.05). The muscle fiber density in YM30 &YM100 and length of dark bands and sarcomeres in YM100 were obviously increased (P < 0.05). The expression of myf5, myog and myhc exhibited a significant upward trend with the increase of dietary TM (P < 0.05), which promoted fiber density, length of sarcomere and texture of grass carp muscle. According to the results of metabolomics, the arachidonate (ARA) and eicosapentaenoic acid (EPA) were notably elevated in YM30 and YM100, which indicated that the improvement of flesh quality of grass carp may contribute to the dietary TM influence on muscle lipid metabolism, especially the polyunsaturated fatty acids. In conclusion, TM can completely replace dietary soybean meal and improve the nutritional value of grass carp.
Collapse
|
27
|
Wang J, Jiang S, Miao S, Zhang L, Deng K, Zheng B. Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
28
|
Xiao N, Xu H, Guo Q, Shi W. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. J Food Biochem 2022; 46:e14405. [PMID: 36121197 DOI: 10.1111/jfbc.14405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/22/2022] [Accepted: 08/16/2022] [Indexed: 01/13/2023]
Abstract
This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water-soluble flavor substances (e.g., TCA-soluble peptides, α-amino nitrogen, and free amino acids), thereby contributing to fermented grass carp products with a better taste quality. Besides, radar map results of electronic tongue and electronic nose showed that flavourzyme addition gives fermented products a more intense umami taste and odor. Meanwhile, sensory evaluation results also further confirmed that the addition of flavourzyme significantly improved the sensory attributes of fermented grass carp products, especially the taste and odor attributes. Overall, flavourzyme addition may be an effective way to shorten fermentation time and improve the flavor quality of fermented grass carp products during fermentation. PRACTICAL APPLICATIONS: In this study, to study the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation, the related indicators include the moisture content, total nitrogen, non-protein nitrogen, protein degradation index, TCA-soluble peptides, α-amino nitrogen, free amino acids, electronic tongue, electronic nose, and sensory attributes were analyzed. This study may provide some useful information for the improvement of fermentation methods and the production of high-quality fermented grass carp products.
Collapse
Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Huiya Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| |
Collapse
|
29
|
Wang D, Wang X, Sun Z, Liu F, Wang D. A fast-response visual indicator film based on polyvinyl alcohol/methylcellulose/black wolfberry anthocyanin for monitoring chicken and shrimp freshness. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
30
|
Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Front Nutr 2022; 9:1022590. [PMID: 36532562 PMCID: PMC9752907 DOI: 10.3389/fnut.2022.1022590] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/10/2022] [Indexed: 07/31/2023] Open
Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
Collapse
Affiliation(s)
- Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Gangpeng Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yi Deng
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| |
Collapse
|
31
|
Mozaffari P, Pashangeh S, Berizi E, Majlesi M, Hosseinzadeh S, Salehi SO, Derakhshan Z, Giannakis S. Potential of nanochitosan coating combined with walnut green husk to improve the preservation of rainbow trout (Oncorhynchus mykiss) during refrigerated storage. ENVIRONMENTAL RESEARCH 2022; 214:114019. [PMID: 35952742 DOI: 10.1016/j.envres.2022.114019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/07/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
The present study evaluated the potential of nanochitosan coating enriched with ethanol-water extract of the walnut green husk (WGHE) on spoilage and rancidity of rainbow trout (Oncorhynchus mykiss) during six-day refrigerated storage. Hence, we have considered fresh trout fillets without any treatment as control (C), immersed in 2% solution of chitosan nanoparticles (CN), combination with 1.5% and 3% WGHE with nanochitosan coating (CN + WGHE 1.5 and CN + WGHE3), for physicochemical, microbial and sensorial assays. The highest levels and total volatile nitrogen were observed after day 6 in C, while the lowest was found in CN + WGHE3 groups. Thiobarbituric acid reactive substance (TBARS) and peroxide value of untreated fillets on day 6 of the study were significantly higher than NC + WGHE3 with 0.08 mg/g and 3.27 mEq/kg, respectively. The total microbial population was: C ˃ CN ˃ CN + WGHE 1.5 > CN + WGHE3, which expresses the effect of the extract on the total microbial population. Overall, the combination of WGHE with CN increased the extract's efficiency in reducing peroxide value, TBARS, and total volatile nitrogen and delayed the pH increase, improving the overall acceptability of rainbow trout fillets stored in refrigerated conditions.
Collapse
Affiliation(s)
- Parisa Mozaffari
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Safoora Pashangeh
- Jahrom University, Faculty of Agriculture, Department of Food Science and Technology, Jahrom, Iran
| | - Enayat Berizi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Majid Majlesi
- Department of Nutrition, School of Health & Nutrition Sciences, Yasuj University of Medical Sciences, Yasuj, Iran.
| | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Seyed Omid Salehi
- Department of Nutrition, School of Health & Nutrition Sciences, Yasuj University of Medical Sciences, Yasuj, Iran
| | - Zahra Derakhshan
- Research Center for Health Sciences, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran; Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Stefanos Giannakis
- Universidad Politécnica de Madrid, E.T.S. de Ingenieros de Caminos, Canales y Puertos, Departamento de Ingeniería Civil: Hidráulica, Energía y Medio Ambiente, Unidad Docente Ingeniería Sanitaria, ES-28040, Madrid, Spain.
| |
Collapse
|
32
|
Yuan HW, Zhang C, Chen SY, Zhao Y, Tie Y, Yin LG, Jing C, Wu QD, Wang YT, Xu Z, Zhang LQ, Zuo Y. Effect of different moulds on oenological properties and flavor characteristics in rice wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
33
|
Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon ( Acipenser baeri♀× Acipenser schrenckii♂) Fillets during Refrigerated Storage at 4 °C. Foods 2022; 11:foods11213380. [PMID: 36359993 PMCID: PMC9655360 DOI: 10.3390/foods11213380] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 11/28/2022] Open
Abstract
Although many coatings and films can improve the quality and shelf life of fish fillets during refrigerated storage, a more multifunctional coating material is needed. In this study, an edible alginate/protein-based coating solution was prepared by incorporating antimicrobial agents. The coating properties were characterized and its effects on the quality and shelf life of sturgeon fillets during refrigeration (4 °C) were investigated. Compared with sodium alginate coating (2% sodium alginate + antibacterial agents, H), the composite coatings (2% sodium alginate + antibacterial agents + 1:15 or 1:10 protein solution, HP-15 and HP-10) exhibited a more stable structure and better light, gas, and water barrier properties, and showed better quality-preservation effects on sturgeon fillets. The composite coatings treatments, especially HP-10 composite coating, exhibited significant (p < 0.05) effects in inhibiting microbial growth, maintaining sensory quality, reducing the production of total volatile basic nitrogen (TVB-N), decreasing nucleotide breakdown, and delaying the lipid oxidation and protein degradation in fillets. These findings confirm that the composite coatings can be used as a multifunctional coating material for freshness preservation of sturgeon fillets to improve quality and extend shelf life.
Collapse
|
34
|
Wang Q, Sun C, Chen L, Shi H, Xue C, Li Z. Evaluation of microalgae diets on flavor characteristics of Pacific oysters (Crassostrea gigas) during fattening. Food Chem 2022; 391:133191. [PMID: 35617758 DOI: 10.1016/j.foodchem.2022.133191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 05/03/2022] [Accepted: 05/06/2022] [Indexed: 11/28/2022]
Abstract
Due to the large breeding density and the influence of seasonal changes, the quality of oysters declined. Oysters are often fattened with specific microalgae before sale to improve their quality. Here, the purpose of this study was to study the effects of different microalgae diets on the flavor characteristics of Crassostrea gigas (C. gigas) after three weeks of fattening. The result showed that there was a certain correlation between the fatty acid composition of C. gigas and microalgae. The equivalent umami concentration values of C. gigas fed with Chlorella vulgaris and Pavlova viridis (5.34 and 4.91 g/100 g, respectively) were significantly higher than that of the control group. Gas chromatography-ion mobility spectrometry analysis showed 48 volatile organic compounds, and the principal component analysis plot showed an obvious separation between the C. gigas. These results indicated that diets had a significant effect on the flavor components of oysters.
Collapse
Affiliation(s)
- Qi Wang
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Cheng Sun
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Lipin Chen
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China.
| | - Haohao Shi
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
| |
Collapse
|
35
|
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi. Food Res Int 2022; 160:111688. [DOI: 10.1016/j.foodres.2022.111688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 07/04/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
|
36
|
Wang S, Liu Z, Zhao M, Gao C, Wang J, Li C, Dong X, Liu Z, Zhou D. Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets. Int J Biol Macromol 2022; 224:1266-1275. [DOI: 10.1016/j.ijbiomac.2022.10.212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/03/2022] [Accepted: 10/23/2022] [Indexed: 11/05/2022]
|
37
|
Xu X, Yang H, Xu Z, Li X, Leng X. The comparison of largemouth bass (Micropterus salmoides) fed trash fish and formula feeds: Growth, flesh quality and metabolomics. Front Nutr 2022; 9:966248. [PMID: 36245533 PMCID: PMC9561894 DOI: 10.3389/fnut.2022.966248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
This study compared the growth, flesh quality and metabolomics of largemouth bass (Micropterus salmoides) fed trash fish and formula feeds. Trash fish (TF), self-made feed (SF) and commercial feed (CF) were prepared with crude protein levels of 172.2 g/kg, 503.5 g/kg and 504.1 g/kg (666.2 g/kg, 547.3 g/kg and 535.1 g/kg based on dry matter), respectively. Then, the three diets were fed to largemouth bass with an initial body weight of 75.0 ± 0.1 g for 12 weeks. SF and CF groups presented significantly lower feed intake (FI), feed conversion ratio (FCR) and higher protein efficiency ratio (PER) than TF group based on dry matter basis without affecting the weight gain (P < 0.05). The yellowness (b*) in dorsal muscle, flesh heat-insoluble collagen and free flavor amino acids contents in SF group were significantly higher (P < 0.05), while drip loss were significantly lower (P < 0.05) than those of TF group. Compared to TF group, SF and CF groups showed significantly higher flesh polyunsaturated fatty acids (PUFAs), n-3 PUFAs and n-6 PUFAs contents, flesh hardness, shear force and muscle fiber density (P < 0.05), and lower flesh total free amino acids, essential amino acids, muscle fiber diameter, intestine villus height and muscular thickness (P < 0.05). The serum total protein, triglyceride and cholesterol levels in SF group were significantly lower than those in TF and CF groups (P < 0.05). In the muscle metabolomics, 177 differential metabolites were detected between SF and TF groups, which mainly enriched in pathways as biosynthesis of amino acid, histidine metabolism, glycine, serine and threonine metabolism, etc. Conclusively, feeding largemouth bass with formula feeds improved flesh fatty acid profile and flesh texture without negative effects on the growth, but the flesh free amino acids contents were lower than the fish fed trash fish.
Collapse
Affiliation(s)
- Xiaoying Xu
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, China
- Center for Research on Environmental Ecology and Fish Nutrition (CREEFN) of the Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
- Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai, China
| | - Hang Yang
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, China
- Center for Research on Environmental Ecology and Fish Nutrition (CREEFN) of the Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
- Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai, China
| | - Zhen Xu
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, China
- Center for Research on Environmental Ecology and Fish Nutrition (CREEFN) of the Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
- Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai, China
| | - Xiaoqin Li
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, China
- Center for Research on Environmental Ecology and Fish Nutrition (CREEFN) of the Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
- Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai, China
- Xiaoqin Li,
| | - Xiangjun Leng
- National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, China
- Center for Research on Environmental Ecology and Fish Nutrition (CREEFN) of the Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
- Shanghai Collaborative Innovation for Aquatic Animal Genetics and Breeding, Shanghai Ocean University, Shanghai, China
- *Correspondence: Xiangjun Leng,
| |
Collapse
|
38
|
Dai W, Wang W, Gu S, Xu M, Yao H, Zhou X, Ding Y. Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114027] [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]
|
39
|
Huang Q, Jiao X, Yan B, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria. Food Chem 2022; 387:132847. [DOI: 10.1016/j.foodchem.2022.132847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/26/2022] [Accepted: 03/27/2022] [Indexed: 11/04/2022]
|
40
|
Jin Y, Xu M, Jin Y, Deng S, Tao N, Qiu W. Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp. Foods 2022; 11:foods11172599. [PMID: 36076785 PMCID: PMC9455249 DOI: 10.3390/foods11172599] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/15/2022] [Accepted: 08/23/2022] [Indexed: 12/02/2022] Open
Abstract
An amino acid analyzer method for the simultaneous determination of 20 free amino acids (FAAs) and glutathione (GSH) in Penaeus vannamei (PV), Penaeus vannamei, Penaeus hidulis (PH) and Penaeus japonicus (PJ) were developed. The effects of different concentrations of trichloroacetic acid (TCA) and ethanol on the extraction of free amino acids were investigated, and 120 g·L−1 TCA was found to be ideal. The target analytes were eluted in sodium citrate buffer B1 (pH = 3.3) containing 135 mL·L−1 ethanol and 1 mol·L−1 sodium hydroxide (7 mL) and at the optimizing conversion time of sodium citrate buffer B2 (pH = 3.2) and sodium citrate buffer B3 (pH = 4.0) of 5.6 min, and the effective separation was achieved within 29.5 min. The developed method showed good linearity (R2 ≥ 0.9991) in the range of 1–250 µg·mL−1 with good intra-day and inter-day precision (relative standard deviations ≤ 2.38%) and spike recovery (86.42–103.64%). GSH and cysteine were used to identify marine prawn and freshwater shrimp. Hydroxyproline and serine were used to distinguish PV and Macrobrachium nipponense (MN) from others, respectively. The highest content of the total FAAs was found in PV, and principal component analysis revealed that PV had the highest comprehensive score for FAAs and GSH. Arginine was found to have the greatest influence on shrimp flavor.
Collapse
Affiliation(s)
- Yinzhe Jin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Minhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yingshan Jin
- College of Bioscience and Technology, Yangzhou University, Yangzhou 277600, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (N.T.); (W.Q.)
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (N.T.); (W.Q.)
| |
Collapse
|
41
|
Rathod NB, Bangar SP, Šimat V, Ozogul F. Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Graduate Institute of Post‐Harvest Management Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Maharashtra State India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University 29634 Clemson USA
| | - Vida Šimat
- University of Split Department of Marine Studies, R. Boškovića 37, HR‐21000 Split Croatia
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries Cukurova University 01330 Adana Turkey
| |
Collapse
|
42
|
Effect of CO 2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds. Food Chem 2022; 397:133748. [PMID: 35905618 DOI: 10.1016/j.foodchem.2022.133748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/20/2022]
Abstract
To investigate the regulation mechanism of CO2 (0% CO2, 20% CO2, 60% CO2, and 100% CO2) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO2 significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO2. The hydrolysis and oxidation of lipid in CO2-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO2 efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO2 was observed.
Collapse
|
43
|
Liu Z, Cheng H, Li D, Zhu W, Huang T, Xiao M, Peng Z, Peng F, Guan Q, Xie M, Xiong T. Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of
Lactiplantibacillus plantarum
NCU137. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Hao Cheng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Danyang Li
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Wenhuan Zhu
- Food Science Program McGill University Montreal Quebec Canada
| | - Tao Huang
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Muyan Xiao
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Fei Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| |
Collapse
|
44
|
Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage. Foods 2022; 11:foods11131931. [PMID: 35804747 PMCID: PMC9266213 DOI: 10.3390/foods11131931] [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: 04/27/2022] [Revised: 06/21/2022] [Accepted: 06/21/2022] [Indexed: 11/17/2022] Open
Abstract
In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.
Collapse
|
45
|
Ma X, Mei J, Qiu W, Xie J. Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 9:906911. [PMID: 35782953 PMCID: PMC9244167 DOI: 10.3389/fnut.2022.906911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/13/2022] [Indexed: 11/13/2022] Open
Abstract
The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.
Collapse
Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| |
Collapse
|
46
|
Lin L, Du R, Wang Y, Wu Q, Xu Y. Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction. Int J Food Microbiol 2022; 377:109769. [DOI: 10.1016/j.ijfoodmicro.2022.109769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 05/04/2022] [Accepted: 05/29/2022] [Indexed: 12/09/2022]
|
47
|
Temdee W, Singh A, Zhang B, Benjakul S. Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (
Harpiosquilla raphidea
) during refrigerated storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wattana Temdee
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Avtar Singh
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
| | - Soottawat Benjakul
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| |
Collapse
|
48
|
Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113266] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
49
|
Wang D, Sun J, Li J, Sun Z, Liu F, Du L, Wang D. Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast. Food Chem 2022; 373:131439. [PMID: 34717090 DOI: 10.1016/j.foodchem.2021.131439] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 10/12/2021] [Accepted: 10/16/2021] [Indexed: 01/22/2023]
Abstract
Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or ɛ-polylysine (ɛ-PL) in gelatin/zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and ɛ-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respectively. The water vapor permeability and oxygen permeability of the G/Z/P were lower than those of the G/Z/T and G/Z/ɛ-PL. X-ray diffraction, differential scanning calorimetry suggested that perillaldehyde enhanced the thermal stability of the G/Z/P. Measurements of 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), total volatile basic nitrogen, and total viable bacterial counts demonstrated that the G/Z/P had good bio-compatibility and effectively prolonged the shelf life of chilled chicken breasts by over 6 days. Therefore, the G/Z/P developed herein has potential application in chilled meat packaging.
Collapse
Affiliation(s)
- Debao Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Jinyue Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Jiaolong Li
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Fang Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China.
| | - Lihui Du
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| |
Collapse
|
50
|
Wu H, Shi W, Huang H, Chen L, Li N, Du Y, Pei N, Sun J. The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1665-1673. [PMID: 34453751 DOI: 10.1002/jsfa.11506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/08/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining. RESULTS Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg-1 to 4.9160 g kg-1 in the brining group and from 3.8039 g kg-1 to 5.4061 g kg-1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. CONCLUSION The appropriate Flavourzyme dose was 10 LAPU kg-1 in the injection group and 20 LAPU kg-1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Han Wu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiyuan Huang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Luzhu Chen
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nian Li
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nuo Pei
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jie Sun
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| |
Collapse
|