1
|
Lu T, Yu F, Han B, Guo J, Liu K, He S. An Intelligent Method for Predicting Pacific Oyster ( Crassostrea gigas) Freshness Using Deep Learning Fused with Malondialdehyde and Total Sulfhydryl Groups Information. Foods 2023; 12:3616. [PMID: 37835268 PMCID: PMC10572160 DOI: 10.3390/foods12193616] [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: 08/24/2023] [Revised: 09/12/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
To achieve a non-destructive and rapid detection of oyster freshness, an intelligent method using deep learning fused with malondialdehyde (MDA) and total sulfhydryl groups (SH) information was proposed. In this study, an "MDA-SH-storage days" polynomial fitting model and oyster meat image dataset were first built. AleNet-MDA and AlxNet-SH classification models were then constructed to automatically identify and classify four levels of oyster meat images with overall accuracies of 92.72% and 94.06%, respectively. Next, the outputs of the two models were used as the inputs to "MDA-SH-storage days" model, which ultimately succeeded in predicting the corresponding MDA content, SH content and storage day for an oyster image within 0.03 ms. Furthermore, the interpretability of the two models for oyster meat image were also investigated by feature visualization and strongest activations techniques. Thus, this study brings new thoughts on oyster freshness prediction from the perspective of computer vision and artificial intelligence.
Collapse
Affiliation(s)
- Tao Lu
- School of Mechanical and Automotive Engineering, Qingdao University of Technology, Qingdao 266520, China; (T.L.)
- Key Laboratory of Industrial Fluid Energy Conservation and Pollution Control, Qingdao University of Technology, Ministry of Education, Qingdao 266520, China
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
| | - Baokun Han
- College of Mechanical and Electronic Engineering, Shandong University of Science and Technology, Qingdao 266000, China
| | - Jingying Guo
- College of the Arts and Society, Coventry University, Coventry CV1 5FB, UK
| | - Kunhua Liu
- School of Mechanical and Automotive Engineering, Qingdao University of Technology, Qingdao 266520, China; (T.L.)
| | - Shuai He
- School of Mechanical and Automotive Engineering, Qingdao University of Technology, Qingdao 266520, China; (T.L.)
| |
Collapse
|
2
|
Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [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: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
Collapse
Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
3
|
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams. Foods 2023; 12:foods12061162. [PMID: 36981089 PMCID: PMC10048364 DOI: 10.3390/foods12061162] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/23/2023] [Accepted: 03/01/2023] [Indexed: 03/12/2023] Open
Abstract
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and holding times (5 and 600 s) at 20 °C. Partial Least Squares Discriminant Analysis (PLS-DA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) were deployed to fingerprint the discriminating amino and fatty acids post-HPP processing while considering their inherent biological variation. Aspartic acid (ASP), isoleucine (ILE), leucine (LEU), lysine (LYS), methionine (MET), serine (SER), threonine (THR), and valine (VAL) were identified as discriminating amino acids, while C18:0, C22:1n9, C24:0, and C25:5n3 were identified as discriminating fatty acids. These amino and fatty acids were then subjected to mixed model ANOVA. Mixed model ANOVA was employed to investigate the influence of HPP pressure and holding times on amino acids and fatty acids in New Zealand clams. A significant effect of pressure levels was reported for all three clam species for both amino and fatty acids composition. Additionally, holding time was a significant factor that mainly influenced amino acid content. butnot fatty acids, suggesting that hydrostatic pressure hardly causes hydrolysis of triglycerides. This study demonstrates the applicability of OPLS-DA in identifying the key discriminating chemical components prior to traditional ANOVA analysis. Results from this research indicate that lower pressure and shorter holding time (100 MPa and 5 s) resulted in the least changes in amino and fatty acids content of clams.
Collapse
|
4
|
Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP). Foods 2023; 12:foods12061156. [PMID: 36981083 PMCID: PMC10048151 DOI: 10.3390/foods12061156] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/28/2023] [Accepted: 03/08/2023] [Indexed: 03/11/2023] Open
Abstract
High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0–4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 °C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 °C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 °C, HPP oysters stored at 10 °C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 °C.
Collapse
|
5
|
Tong L, Ding G, Yang M, Su L, Wang S, Wang Y, Zheng L, Zhou D, Zhao F. High-hydrostatic-pressure inactivation of GI.5 and GII.4 human norovirus and effects on the physical, chemical, and taste characteristics of oyster (Crassostrea virginica). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
6
|
Chien HI, Lee YC, Yen YF, Wei PC, Hwang CC, Kuo CH, Yen FL, Tsai YH. Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage. Foods 2023; 12:foods12020317. [PMID: 36673409 PMCID: PMC9858118 DOI: 10.3390/foods12020317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/11/2023] Open
Abstract
This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200-600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lactic acid bacteria count (LAB) of the samples decreased with the increase in pressure, and the yeast count decreased to no detectable levels. Next, compared with the control group (no high-pressure treatment) the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness and chewiness) of the HHP-processed samples, which increased significantly with increasing pressure, while the a* (redness) and b* (yellowness) values decreased slightly. This indicates that HHP processing gave the mustard pickle a harder texture and a brighter white color and appearance. Furthermore, when the mustard pickle was treated with HHP 400 and 600 MPa for 5 min and stored at 25 °C for 60 days, it was found that the APC and LAB counts in the HHP-processed group recovered rapidly and did not differ from those in the control group (the non-HHP treated group) but significantly delayed the growth of yeast, the increase in pH value, and total volatile basic nitrogen (TVBN). The high-throughput sequencing (HTS) analysis revealed that the predominant bacterial genera in the non-HHP-treated mustard pickle were Lactiplantibacillus (74%), Lactilactobacillus (12%), and Levilactobacillus (6%); after 60 days of storage, Companilactobacillus (80%) became dominant. However, after 60 days of storage, Lactiplantibacillus (92%) became dominant in the samples processed at 400 MPa, while Levilactobacillus (52%), Pediococcus (17%), and Lactiplantibacillus (17%) became dominant in the samples processed at 600 MPa. This indicated that the HHP treatment changed the lactic acid bacterial flora of the mustard pickle during the storage period. Overall, it is recommended to treat the mustard pickle with HHP above 400 MPa for 5 min to improve its texture and color and delay the deterioration of quality during storage. Therefore, HHP technology has the potential to be developed as a treatment technique to replace the addition of sulfite.
Collapse
Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Yu-Fan Yen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Pi-Chen Wei
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan
- Correspondence: ; Tel.: +886-7-3617141-23609; Fax: +886-7-3640634
| |
Collapse
|
7
|
Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5797843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.
Collapse
|
8
|
Gonad traits in the sea urchin Mesocentrotus nudus fed on the kelp Eisenia bicyclis: Gametogenesis promotion and lack of sea urchin-like taste. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
9
|
Ahmad I, Traynor MP. Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp ( Litopenaeus setiferus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2077157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Imran Ahmad
- Food, Agriculture and Biotechnology Innovation Lab, Chaplin School of Hospitality and Tourism Management, Florida International University, North Miami, Florida, USA
| | - Mark P. Traynor
- Nutrition, Dietetics, and Hospitality Management, College of Human Sciences, Auburn University, Auburn, Alabama, USA
| |
Collapse
|
10
|
Lee YC, Kung HF, Cheng QL, Lin CS, Tseng CH, Chiu K, Tsai YH. Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
11
|
Kumar Sethukali A, Darshaka Jayasena D. Fatty Acid Profiles of Venus Clam ( Marcia opima) and Blood Cockles ( Anadara granosa) Harvested at Different Geographical Locations in the Northwest Coast of Sri Lanka. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2048155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Anand Kumar Sethukali
- Department of Animal Science, Faculty of Agriculture, University of Jaffna, Kilinochchi, Sri Lanka
| | - Dinesh Darshaka Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University of Sri Lanka, Badulla, Sri Lanka
| |
Collapse
|
12
|
Lin CS, Lee YC, Kung HF, Cheng QL, Ou TY, Chang SK, Tsai YH. Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108583] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
Chung WH, Howieson J, Chaklader MDR. The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata). Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
14
|
High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky. Meat Sci 2021; 181:108617. [PMID: 34229234 DOI: 10.1016/j.meatsci.2021.108617] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/19/2021] [Accepted: 06/28/2021] [Indexed: 12/11/2022]
Abstract
The influence of high hydrostatic pressure (HHP) at different pressure levels (0.1, 100, 200, and 300 MPa) combined with moisture regulators (MR) on the tenderness, water content, and quality of beef jerky was investigated. HHP treatment reduced the shear force (SF) of beef jerky (P < 0.05). The beef jerky treated with MR+HHP exhibited higher tenderness than the beef jerky treated only with HHP (P < 0.05). The MR+HHP samples had significantly higher moisture content than the HHP samples (P > 0.05) when the water activity was maintained at approximately 0.7. MR+HHP contributed to a shorter T21 value and a higher P21 value, which indicated an improvement in the water-binding ability of the beef muscle. Analysis of the microstructure showed that MR+HHP led to the fracture of the Z-line and destruction of the sarcomere structure. Sensory analysis showed that MR+HHP-200 samples had significantly higher tenderness and overall acceptable scores than other samples (P < 0.05).
Collapse
|
15
|
Ye T, Chen X, Chen Z, Liu R, Wang Y, Lin L, Lu J. Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. J Food Biochem 2021; 45:e13708. [PMID: 33733512 DOI: 10.1111/jfbc.13708] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 03/09/2021] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4o C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4o C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
Collapse
Affiliation(s)
- Tao Ye
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Rui Liu
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| |
Collapse
|
16
|
Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
Collapse
Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | | |
Collapse
|
17
|
Takagi S, Sato Y, Murata Y, Kokubun A, Touhata K, Ishida N, Agatsuma Y. Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC-MS and a Taste-Sensing System. SENSORS 2020; 20:s20247008. [PMID: 33302380 PMCID: PMC7762567 DOI: 10.3390/s20247008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/26/2020] [Accepted: 12/04/2020] [Indexed: 01/18/2023]
Abstract
Sea urchin gonads are a delicious seafood item of high commercial value. Our past studies have revealed that the gonads of the sea urchin Mesocentrotus nudus fed the basal frond portion of fresh Saccharina kelp (BS) or the sporophylls of fresh Undaria (SU) during May–July are of high-quality. The present study investigated the flavor and taste of BS and SU gonads in comparison with those from non-fed M. nudus (NF) using gas chromatography–mass spectrometry (GC–MS) and gas chromatography (GC)-sniffing techniques, and a taste-sensing system. Data of the estimated intensity of taste (EIT) were compared with assessment of gonads from M. nudus collected from an Eisenia bed (fishing ground) and a barren in July. Gonads from both BS and SU released pleasant green, sour, and fruity aromas characteristic of butyl acetate, which are here recognized essential flavor components of high-quality gonads. The gonads of BS and SU had a strong umami taste compared to those of NF, and the Eisenia bed and the barren. The most marketable M. nudus gonads were assessed to be those with green and fruity aromas from butyl acetate, sweet aroma from benzaldehyde, umami EIT > 13.8, bitterness EIT < 3.1, and without any unpleasant sulfurous odor from sulfur-containing compounds.
Collapse
Affiliation(s)
- Satomi Takagi
- Laboratory of Marine Plant Ecology, Graduate School of Agricultural Science, Tohoku University, Aza-Aoba, Aramaki, Aoba, Sendai, Miyagi 980-0845, Japan;
| | - Yoichi Sato
- Riken Food Co., Ltd., Miyauchi, Tagajyo, Miyagi 985-0844, Japan;
- Nishina Center for Accelerator-Based Science, RIKEN, Hirosawa, Wako, Saitama 351-0198, Japan
| | - Yuko Murata
- National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 236-8648, Japan; (Y.M.); (K.T.); (N.I.)
| | - Atsuko Kokubun
- Food Analysis Laboratory, Quality Assurance Division, RIKEN VITAMIN Co., Ltd., Aoyagi, Soka, Saitama 340-0002, Japan;
| | - Ken Touhata
- National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 236-8648, Japan; (Y.M.); (K.T.); (N.I.)
| | - Noriko Ishida
- National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 236-8648, Japan; (Y.M.); (K.T.); (N.I.)
| | - Yukio Agatsuma
- Laboratory of Marine Plant Ecology, Graduate School of Agricultural Science, Tohoku University, Aza-Aoba, Aramaki, Aoba, Sendai, Miyagi 980-0845, Japan;
- Correspondence: ; Tel.: +81-22-757-4153
| |
Collapse
|
18
|
Liu C, Ji W, Jiang H, Shi Y, He L, Gu Z, Zhu S. Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis. Food Chem 2020; 344:128632. [PMID: 33229146 DOI: 10.1016/j.foodchem.2020.128632] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/10/2020] [Accepted: 11/10/2020] [Indexed: 01/08/2023]
Abstract
In this study, the effects of high hydrostatic pressure (HHP) and steam on biochemical composition and non-volatile taste active compounds of oysters Crassostrea hongkongensis were investigated. The moisture content in steamed oysters significantly decreased when compared to raw samples, subsequently their crude protein, crude lipid, glycogen and ash contents (% wet weight) were all increased (P < 0.05). In addition, though the moisture content in HHP oysters decreased, no significant differences were observed in proximate compositions compared to raw oysters, except crude protein. There were no significant differences in saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) profiles between raw and HHP oysters, however, C20:3n6 content in HHP oysters was significantly higher than that in raw samples (P < 0.05). The PUFA profile of steamed oysters, mostly contributed by n-3 PUFA, was significantly higher than that of both raw and HHP samples (P < 0.05). Major free amino acids (FAA) (taste activity value, TAV > 1) in oysters with three treatments were alanine, glycine, glutamic acid and histidine, and their contents were significantly higher in raw and HHP groups than that in steamed group. The 5'-inosine monophosphate (IMP) and 5'-guanosine monophosphate (GMP) in HHP and steamed oysters decreased compared to raw samples, while AMP content in steam oysters were significantly increased (P < 0.05). The equivalent umami concentration (EUC) of oysters of raw, HHP and steamed groups were 8.80, 3.66 and 1.44 g MSG/100 g, respectively, with significant differences observed among different treatments (P < 0.05). Succinic acid was the major organic acid in raw and HHP oysters, while lactic acid was the major organic acid in steamed groups. Further, Na+, K+, PO43- and Cl- were the main inorganic ions (TAV > 1), and their contents were significantly higher in raw and HHP groups than that in steamed group (P < 0.05). This study demonstrated that HHP treatment slightly influenced the changes in the biochemical composition and non-volatile taste active compounds to raw oysters, compared to steamed process.
Collapse
Affiliation(s)
- Chunsheng Liu
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China.
| | - Weizhi Ji
- Ocean College, Hainan University, PR China
| | | | - Yaohua Shi
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China
| | - Li He
- Hainan University Library, PR China
| | - Zhifeng Gu
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China.
| | - Shuntao Zhu
- Hainan Dongan Aquatic Development Limited Company, PR China
| |
Collapse
|
19
|
Min Y, Dong S, Su M, Zhao Y, Zeng M. Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster ( Crassostrea gigas) during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2452-2460. [PMID: 32549595 PMCID: PMC7270320 DOI: 10.1007/s13197-020-04280-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2019] [Accepted: 01/29/2020] [Indexed: 06/11/2023]
Abstract
This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.
Collapse
Affiliation(s)
- Yue Min
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyue Su
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| |
Collapse
|
20
|
Takagi S, Sato Y, Kokubun A, Inomata E, Agatsuma Y. Odor-active compounds from the gonads of Mesocentrotus nudus sea urchins fed Saccharina japonica kelp. PLoS One 2020; 15:e0231673. [PMID: 32298339 PMCID: PMC7161986 DOI: 10.1371/journal.pone.0231673] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 03/28/2020] [Indexed: 11/18/2022] Open
Abstract
Gonad size, color, texture and taste of Mesocentrotus nudus sea urchins collected from a barren can be improved by a short-term cage culture while being fed fresh Saccharina japonica kelp during May-July. We investigated the effect of S. japonica feeding during May-July on the improvement of gonad flavor in M. nudus collected from a barren. After feeding, we analyzed the odor-active volatile organic compounds (VOCs) from the gonads using gas chromatography-mass spectrometry and GC-sniffing analyses and compared to those from the gonads of wild sea urchins from an Eisenia kelp bed (fishing ground) and a barren. A total of 48 VOCs were detected from the gonads of cultured and wild sea urchins. Of them, a larger number of odor-active compounds were detected in the gonads of cultured sea urchins (25) than in those from the Eisenia bed (14) and the barren (6). Dimethyl sulfide from the gonads of sea urchins from the barren was described as having a strong, putrid odor. Sea urchin-like aromas were attributed to 2-butanol, 2-ethylhexanol, benzaldehyde and ethylbenzene from the gonads of cultured sea urchin and those of the Eisenia bed. Kelp feeding decreased the putrid odor from dimethyl sulfide, and enhanced pleasant, sweet aromas.
Collapse
Affiliation(s)
- Satomi Takagi
- Laboratory of Marine Plant Ecology, Graduate School of Agricultural Science, Tohoku University, Aza-Aoba, Aramaki, Aoba, Sendai, Miyagi, Japan
| | - Yoichi Sato
- Riken Food Co., Ltd., Miyauchi, Tagajyo, Miyagi, Japan
- Nishina Center for Accelerator-Based Science, RIKEN, Hirosawa, Wako, Saitama, Japan
| | - Atsuko Kokubun
- Food Analysis Laboratory, Quality Assurance Division, RIKEN VITAMIN Co., Ltd., Aoyagi, Soka, Saitama, Japan
| | - Eri Inomata
- Laboratory of Marine Plant Ecology, Graduate School of Agricultural Science, Tohoku University, Aza-Aoba, Aramaki, Aoba, Sendai, Miyagi, Japan
| | - Yukio Agatsuma
- Laboratory of Marine Plant Ecology, Graduate School of Agricultural Science, Tohoku University, Aza-Aoba, Aramaki, Aoba, Sendai, Miyagi, Japan
| |
Collapse
|
21
|
Chen YW, Cai WQ, Shi YG, Dong XP, Bai F, Shen SK, Jiao R, Zhang XY, Zhu X. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106865] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
22
|
Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
23
|
Marques B, Lillebø AI, Domingues MDRM, Saraiva JA, Calado R. Effect of High-Pressure Processing (HPP) on the Fatty Acid Profile of Different Sized Ragworms ( Hediste diversicolor) Cultured in an Integrated Multi-Trophic Aquaculture (IMTA) System. Molecules 2019; 24:molecules24244503. [PMID: 31835345 PMCID: PMC6943615 DOI: 10.3390/molecules24244503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 12/04/2019] [Accepted: 12/06/2019] [Indexed: 11/26/2022] Open
Abstract
Ragworms (Hediste diversicolor) cultured under integrated multi-trophic aquaculture (IMTA) conditions display an improved fatty acids (FA) profile than conspecifics from the wild, thus being more suitable for maturation diets of marine fish and shrimp. Nonetheless, their use may represent a potential pathway for pathogens. The objective of the present study was to determine if high-pressure processing (HPP), as an approach to safeguard microbiological safety, could promote significant shifts on the FA profiles of different sized ragworms. An analysis of similarities (ANOSIM) revealed the existence of significant differences in the FA profile and lipid quality indexes (atherogenicity (AI), thrombogenicity (TI) and polyene (PI)) of control and HPP treated ragworms of all tested sizes (small, medium and large). Saturated (SFA) and monounsaturated FA (MUFA) increased after HPP, while polyunsaturated FA (PUFA; FA with 2 or 3 double bonds) and highly unsaturated FA (HUFA; FA with ≥ 4 double bonds) decreased. The amount of docosahexaenoic acid (DHA) in polychaetes exposed to HPP decreased an average of 25%, when compared with the levels recorded in control groups. The values of PI significantly decreased after HPP, while those of AI and TI displayed a significant increase. Despite the shifts in the FA profile of ragworms exposed to HPP, these still display a superior profile to that of wild specimens, namely the presence of DHA. Therefore, HPP can be considered as a suitable approach to safeguard the biosecurity of cultured polychaetes, without compromising their nutritional value, and support the principles of circular economy through the use of IMTA.
Collapse
Affiliation(s)
- Bruna Marques
- Department of Biology & CESAM & ECOMARE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;
| | - Ana Isabel Lillebø
- Department of Biology & CESAM & ECOMARE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;
- Correspondence: (A.I.L.); (R.C.); Tel.: +(351)-234-370-779 (A.I.L.)
| | - Maria do Rosário M. Domingues
- Department of Chemistry & CESAM & ECOMARE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;
| | - Jorge A. Saraiva
- Department of Chemistry & QOPNA & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;
| | - Ricardo Calado
- Department of Biology & CESAM & ECOMARE, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;
- Correspondence: (A.I.L.); (R.C.); Tel.: +(351)-234-370-779 (A.I.L.)
| |
Collapse
|
24
|
BONFIM RC, OLIVEIRA FAD, GODOY RLDO, ROSENTHAL A. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.26918] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
25
|
Cui Y, Xuan X, Ling J, Liao X, Zhang H, Shang H, Lin X. Effects of high hydrostatic pressure-assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus). Food Sci Nutr 2019; 7:1573-1583. [PMID: 31139370 PMCID: PMC6526670 DOI: 10.1002/fsn3.966] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 01/08/2019] [Accepted: 01/25/2019] [Indexed: 12/25/2022] Open
Abstract
Effects of high hydrostatic pressure-assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca2+-ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high-quality thawed fish.
Collapse
Affiliation(s)
- Yan Cui
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Xiaoting Xuan
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Jiangang Ling
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Xiaojun Liao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Huimin Zhang
- College of Animal Science and TechnologyYangzhou UniversityYangzhouChina
| | - Haitao Shang
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Xudong Lin
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| |
Collapse
|
26
|
Zhao YM, de Alba M, Sun DW, Tiwari B. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review. Crit Rev Food Sci Nutr 2018; 59:728-742. [PMID: 30580554 DOI: 10.1080/10408398.2018.1495613] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.
Collapse
Affiliation(s)
- Yi-Ming Zhao
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland.,b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Maria de Alba
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Da-Wen Sun
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Brijesh Tiwari
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| |
Collapse
|
27
|
Delaware Inland Bays and Market Oyster ( Crassostrea virginica) Quality for Consumption. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8765149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Consumption of raw oysters is known to cause serious health conditions due to bioaccumulation of contaminants. As filter feeders, oysters ingest bacteria along with phytoplankton from their surrounding habitats. Ensuring seafood safety for human consumption is always a concern. Since oysters are consumed raw, disease causing organisms, environmental contaminants, toxins, chemicals, and even physical hazards such as soils and metals retained in the oysters can enter through feeding. The objective of this study was to determine the quality of oysters collected from Delaware Inland Bays (DIB) and compare them with market oysters. Environmental parameters were monitored from local waters of DIB classified as closed versus open for shellfish harvesting. Total aerobic bacteria and vibrio were higher in market oysters during the warmer months, with open water having the least microbial loads. There were no significant differences in total vibrio counts between the study sites (p=0.396), but significant differences were recorded over time (p=0.004). Water temperature and turbidity were directly proportional to total vibrio in oysters, and salinity was inversely related. Research findings in this study may help bring awareness of changes in bacterial loads due to seasonal changes and additional handling and storage.
Collapse
|
28
|
Xuan XT, Cui Y, Lin XD, Yu JF, Liao XJ, Ling JG, Shang HT. Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta). J Food Sci 2018; 83:284-293. [PMID: 29355952 DOI: 10.1111/1750-3841.14032] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 10/11/2017] [Accepted: 12/09/2017] [Indexed: 11/26/2022]
Abstract
The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-holding capacity, pH, conductivity, lipid oxidation, Ca2+ -ATPase activity, myofibrillar protein content), microbiological (total viable counts) and microstructural properties of fresh razor clam (Sinonovacula constricta) were investigated. HHP treatments significantly (P < 0.05) increased shelling efficiency, water-holding capacity, pH, conductivity, and lipid oxidation, and HHP-treated razor clam showed lower levels of microorganisms and drip loss than untreated razor clam. Levels of thiobarbituric acid reacting substances (TBA) in HHP-treated razor clam were greatly increased (up to 0.93 ± 0.09 mg MDA/kg at 400 MPa for 10 min) which was caused by the formation of hydroperoxides during HHP treatment. All HHP treatments were found to have adverse effects on the activity of Ca2+ -ATPase and the content of myofibrillar protein (MP), which might be due to the substantial damage to the tertiary structure of proteins at high pressure. Moreover, scanning electron microscopy (SEM) revealed the compaction of the muscle fibers and a decrease in the extracellular space with increasing pressure and holding time. This phenomenon was mainly correlated with the compaction of muscle fibers and denaturation, aggregation, and gelation of muscle protein triggered by high pressure. In general, HHP could be applied as a safe and effective nonthermal technology to produce high-quality shelled razor clam. PRACTICAL APPLICATION High hydrostatic pressure (HHP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, it has not been widely applied to shell seafood due to its uncertain influence on its quality and shelling property. This study could provide valuable information regarding the shelling efficacy, physicochemical properties, and microstructure of razor clam treated by HHP. And it demonstrated that HHP showed a positive impact on quality of razor clam treated by HHP.
Collapse
Affiliation(s)
- Xiao-Ting Xuan
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Yan Cui
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Xu-Dong Lin
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Jing-Feng Yu
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| | - Xiao-Jun Liao
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing 100083, China
| | - Jian-Gang Ling
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China.,Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hai-Tao Shang
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315400, China
| |
Collapse
|
29
|
Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
Collapse
|
30
|
Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.07.062] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
31
|
Lekjing S, Karrila S, Siripongvutikorn S. Thermal Inactivation of Listeria monocytogenes in Whole Oysters (Crassostrea belcheri) and Pasteurization Effects on Meat Quality. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1376237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Somwang Lekjing
- Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani, Thailand
| | - Seppo Karrila
- Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani, Thailand
| | - Sunisa Siripongvutikorn
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| |
Collapse
|
32
|
Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
33
|
Kaur BP, Srinivasa Rao P. Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13366] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat, Haryana 131028 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur West Bengal 721302 India
| |
Collapse
|
34
|
Effects of thermal treatment combined with multi-cycle high pressure processing on the bacterial diversity of mud snail ( Bullacta exarata ) during refrigerated storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
35
|
Lingham T, Ye M, Chen H, Chintapenta LK, Handy E, Zhao J, Wu C, Ozbay G. Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters (Crassostrea virginica). J Food Sci 2016; 81:M1158-66. [DOI: 10.1111/1750-3841.13290] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 02/20/2016] [Accepted: 03/01/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Talaysha Lingham
- College of Agriculture and Related Sciences; Delaware State Univ; Dover Del. 19901 U.S.A
| | - Mu Ye
- College of Agriculture and Natural Resources; Univ. of Delaware; Newark Del. 19716 U.S.A
| | - Haiqiang Chen
- College of Agriculture and Natural Resources; Univ. of Delaware; Newark Del. 19716 U.S.A
| | | | - Eunice Handy
- College of Agriculture and Related Sciences; Delaware State Univ; Dover Del. 19901 U.S.A
| | - Jing Zhao
- Dept. of Statistics; Univ. of Georgia; Athens Ga. 30602 U.S.A
| | - Changqing Wu
- College of Agriculture and Natural Resources; Univ. of Delaware; Newark Del. 19716 U.S.A
| | - Gulnihal Ozbay
- College of Agriculture and Related Sciences; Delaware State Univ; Dover Del. 19901 U.S.A
| |
Collapse
|
36
|
Kim KI, Lee SY, Kim SJ, Seo JH, Lee JK, Shin JK, Cho HY, Choi MJ. Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment. Korean J Food Sci Anim Resour 2016; 36:114-21. [PMID: 27499672 PMCID: PMC4973952 DOI: 10.5851/kosfa.2016.36.1.114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 11/05/2015] [Accepted: 11/05/2015] [Indexed: 11/17/2022] Open
Abstract
This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemical properties of the meat such as pH, water holding capacity, shear rate, lipid oxidation and total volatile basic nitrogen (TVB-N) were analyzed. The pH of the beef increased during the reaction and coating protease (CP) was higher than non-coating protease (NCP). Total color differences were increased remarkably after 36 h and generally, the difference in CP was relatively lower than in NCP. WHC was significantly decreased within 24 h, and no effect from the protease coating was observed. Protease activity was significantly increased within 48 h and no differences in the enzyme coating were observed. The TVB-N value of NCP was increased within 24 h while CP was sustained for up to 36 h. The TVB-N value of protease treated meat increased after 36 h and no effect from the protease coating was detected. Consequently, liposome encapsulated protease was found to have similar properties as non-coated protease. Application of liposome seems to be an interesting option for injecting various functional materials without changing the properties of meat.
Collapse
Affiliation(s)
- Kwang-Il Kim
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Sang-Yoon Lee
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Soo-Jin Kim
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Jae-Hee Seo
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Joong-Kyu Lee
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| | - Jung-Kue Shin
- Department of Korean Cuisine, JeonJu University, JeonJu 55069, Korea
| | - Hyung-Yong Cho
- Department of Food Science and Biotechnology, CHA University, Seongnam 13496, Korea
| | - Mi-Jung Choi
- Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
| |
Collapse
|
37
|
Kaur BP, Rao PS, Nema PK. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon ). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
38
|
Hong GP, Choi MJ. Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
39
|
Ye M, Lingham T, Huang Y, Ozbay G, Ji L, Karwe M, Chen H. Effects of High-Hydrostatic Pressure on Inactivation of Human Norovirus and Physical and Sensory Characteristics of Oysters. J Food Sci 2015; 80:M1330-5. [DOI: 10.1111/1750-3841.12899] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Accepted: 04/03/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Mu Ye
- Dept. of Animal and Food Sciences; Univ. of Delaware; Newark DE 19716 U.S.A
| | - Talaysha Lingham
- Dept. of Agriculture and Natural Resources; Delaware State Univ; Dover Delaware 19901 U.S.A
| | - Yaoxin Huang
- Dept. of Animal and Food Sciences; Univ. of Delaware; Newark DE 19716 U.S.A
| | - Gulnihal Ozbay
- Dept. of Agriculture and Natural Resources; Delaware State Univ; Dover Delaware 19901 U.S.A
| | - Lin Ji
- Dept. of Food Science, Rutgers; The State Univ. of New Jersey; New Brunswick NJ 08901 U.S.A
| | - Mukund Karwe
- Dept. of Food Science, Rutgers; The State Univ. of New Jersey; New Brunswick NJ 08901 U.S.A
| | - Haiqiang Chen
- Dept. of Animal and Food Sciences; Univ. of Delaware; Newark DE 19716 U.S.A
| |
Collapse
|
40
|
Luo Z, Qin Y, Ye Q. Effect of nano-TiO2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12807] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Zisheng Luo
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Yu Qin
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Qingyang Ye
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| |
Collapse
|
41
|
Gupta S, Farid MM, Fletcher GC, Melton LD. Color, Yield, and Texture of Heat and High Pressure Processed Mussels During Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2012.758682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
42
|
Montanhini MTM, Montanhini Neto R. Changes in the microbiological quality of mangrove oysters (Crassostrea brasiliana) during different storage conditions. J Food Prot 2015; 78:164-71. [PMID: 25581192 DOI: 10.4315/0362-028x.jfp-14-255] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study aimed to determine the effect of temperature and period of postharvest storage on the microbiological quality and shelf life of raw mangrove oysters, Crassostrea brasiliana. A total of 150 dozen oysters were collected directly from the points of extraction or cultivation in southern Brazil, and in the laboratory, they were stored raw at 5, 10, 15, 20, and 25°C for 1, 4, 8, 11, and 15 days. On each of these days, the oysters were subjected to microbiological analyses of aerobic mesophilic count, total coliforms, enterococci, Escherichia coli, Staphylococcus aureus, and Salmonella. None of the tested samples under any storage condition showed contamination levels above those allowed by Brazilian legislation for E. coli, S. aureus, and Salmonella, and there was no change (P > 0.05) in the counts of these microorganisms due to the temperature and/or period of oyster storage. Counts of enterococci and total coliforms showed a tendency to increase (P < 0.05) among the different temperatures tested. Raw mangrove oysters remain in safe microbiological conditions for consumption up to 8 days after harvesting, regardless of temperature, and their shelf life may be extended to 15 days if they are stored at temperatures not exceeding 15°C.
Collapse
Affiliation(s)
| | - Roberto Montanhini Neto
- Veterinary Sciences, Federal University of Paraná, 80035-050, Curitiba, Paraná State, Brazil
| |
Collapse
|
43
|
Chun JY, Jo YJ, Jung KH, Choi MJ, Min SG, Hong GP. Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2014-0120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Citric acid pretreatment (2% and 4% citric acid) and high pressure processing (200–400 MPa for 3 min) were conducted to elucidate quality characteristics and shelf life of abalone during chilled storage. Physicochemical properties, total volatile basic nitrogen (TVB-N), and total viable count (TVC) were used as indicators of quality and the shelf life of abalone. Citric acid pretreatment caused a decrease in pH and lightness, and 4% citric acid pretreatment exhibited a positive effect on TVB-N and TVC. Pressurization suppressed the formation of TVB-N and the growth of TVC in abalone. However, excessive modification in physicochemical properties of abalone resulted from processing at a pressure higher than 300 MPa. To achieve microbial inactivation without severe modification in abalone quality, citric acid pretreatment with high pressure processing offered a potential advantage in maintaining characteristics of chilled abalone during prolonged storage period.
Collapse
|
44
|
Ginson J, Panda SK, Bindu J, Kamalakanth CK, Srinivasa Gopal TK. Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage. Food Microbiol 2014; 46:596-603. [PMID: 25475333 DOI: 10.1016/j.fm.2014.10.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/24/2014] [Accepted: 10/24/2014] [Indexed: 10/24/2022]
Abstract
High pressure treatment of 250 MPa for 6 min at 25 °C was applied to headless Indian white prawn (Fenneropenaeus indicus) to evaluate changes in microbiological characteristics of the species during chilled storage. Changes in load of mesophilic bacteria, psychrotrophic bacteria, proteolytic bacteria, Enterobacteriaceae, Pseudomonas spp., H2S producing bacteria, lactic acid bacteria, Brochothrix thermosphacta and yeast & mold were estimated in pressurized and un-pressurized samples during chilled storage. All microbes were reduced significantly after high pressure treatment and there was significant difference in microbial quality of control and high pressure treated samples in the entire duration of chilled storage (p < 0.05). There was delay in the growth of Enterobacteriaceae and H2S producing bacteria up to 6th and 9th day of storage, respectively in high pressure treated samples. In high pressure treated sample, no lag phase (λ) was observed for psychrotrophic bacteria, H2S producing bacteria, B. thermosphacta, Pseudomonas spp. and lactic acid bacteria; however, other bacteria showed a reduced lag phase during chilled storage. Kinetic parameter such as specific growth rate (μmax) in high pressure treated samples was significantly reduced in most of the bacterial groups except for psychrotrophic bacteria, Enterobacteriaceae and lactic acid bacteria. Mesophilic bacterial count of control samples crossed the marginal limit of acceptability on 12th day and unacceptable limit on 18th day of storage, whereas high pressure treated samples never breached the acceptability limit during entire duration of chilled storage. The present study indicated that application of high pressure processing can be used to improve microbial quality of Indian white prawn and extend the chilled storage life.
Collapse
Affiliation(s)
- J Ginson
- St. Albert's College, Ernakulam, Cochin 682018, Kerala, India.
| | - Satyen Kumar Panda
- Quality Assurance & Management Division, Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India.
| | - J Bindu
- Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India
| | - C K Kamalakanth
- Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India
| | - T K Srinivasa Gopal
- Central Institute of Fisheries Technology, Matsyapuri, Cochin 682029, Kerala, India
| |
Collapse
|
45
|
Jo YJ, Jung KH, Lee MY, Choi MJ, Min SG, Hong GP. Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
46
|
Chen H, Wang M, Chen S, Chen T, Huang N. Effects of Ozonated Water Treatment on the Microbial Population, Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.707761] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
47
|
Chen H, Liu Z, Wang M, Chen S, Chen T. Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3748-3754. [PMID: 23696433 DOI: 10.1002/jsfa.6237] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2012] [Revised: 05/12/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media. The major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). RESULTS The initial aerobic plate count in oyster gill reached 6.70 log CFU g(-1). PCR-DGGE fingerprinting analysis of the 16S rRNA gene V3 region revealed that most of the strains in fresh oyster gill belonged to the genera Lactococcus and Enterobacter. The major spoilage bacteria at a storage temperature of 20 °C were Leuconostoc pseudomesenteroides, an uncultured bacterium, Cytophaga fermentans, Lactococcus lactis, Pseudoalteromonas sp., Enterococcus mundtii, Clostridium difficile and an uncultured Fusobacteria; those at 10 °C were Lactococcus spp., Lactobacillus curvatus, Weissella confusa and C. difficile; those at 4 °C were Lactococcus, Weissella, Enterobacter and Aeromonas. The other minor species were L. curvatus, Pseudomonas sp. and E. mundtii. Lactococcus spp. was the most common main spoilage bacteria in oyster gill during chilled storage. CONCLUSION PCR-DGGE revealed the complexity of the bacterial microbiota and the major bacteria species in oyster gill for fresh and storage.
Collapse
Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P.R. China; Biology Department, Xiamen Ocean Vocational College, Xiamen, 361012, P.R. China
| | | | | | | | | |
Collapse
|
48
|
Kang G, Cho S, Seong P, Park B, Kim S, Kim D, Kim Y, Kang S, Park K. Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat. Meat Sci 2013; 94:495-9. [PMID: 23644220 DOI: 10.1016/j.meatsci.2013.03.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2012] [Revised: 03/26/2013] [Accepted: 03/27/2013] [Indexed: 11/13/2022]
Abstract
This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP.
Collapse
Affiliation(s)
- Geunho Kang
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.
| | | | | | | | | | | | | | | | | |
Collapse
|
49
|
Kaur BP, Kaushik N, Rao PS, Mishra HN. Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.772271] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
50
|
Yi J, Zhang L, Ding G, Hu X, Liao X, Zhang Y. High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.09.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|