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Khorami F, Babaei S, Valizadeh S, Naseri M, Golmakani M. Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan-alginate LbL structures. Food Sci Nutr 2024; 12:2511-2522. [PMID: 38628222 PMCID: PMC11016443 DOI: 10.1002/fsn3.3934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/06/2023] [Accepted: 12/19/2023] [Indexed: 04/19/2024] Open
Abstract
The aim of this study was to develop a new active coating of layer-by-layer (LbL) structure composed of alginate (as polyanions) and chitosan (as a polycation) containing sulfated polysaccharide (fucoidan) from Sargassum angustifolium, to protect rainbow trout fillets during refrigerated storage. Chitosan and alginate do not combine with each other as a homogeneous solution, so they are suitable for multilayer coatings. The results demonstrated that coating samples with chitosan and fucoidan significantly improved the quality of fish fillets and extended their shelf life from 6 to 16 days. The chemical values (TBARS and TVB-N) and bacterial growth (total viable count (TVC), total psychrophilic count (PTC), and lactic acid bacteria (LAB)) indicated lower levels in the LbL coating samples containing fucoidan compared to the alginate and control samples. Among the different coating samples, the LbL coating with fucoidan (AChF1) exhibited lower weight loss, improved chromaticity (L*, a*, and b*), and minimal changes in mechanical and sensory evaluations. Based on the findings, AChF1 was the most effective treatment for increasing the shelf life of rainbow trout fillets during refrigerated storage. Therefore, it has potential applications in the food packaging industry.
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Affiliation(s)
- Fatemeh Khorami
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Shahriyar Valizadeh
- Food and Nutritional Sciences ProgramNorth Carolina Agricultural and Technical State UniversityGreensboroNorth CarolinaUSA
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
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Ahmad AS, Sae-leaw T, Zhang B, Singh P, Kim JT, Benjakul S. Impact of Ethanolic Thai Indigenous Leaf Extracts on Melanosis Prevention and Shelf-Life Extension of Refrigerated Pacific White Shrimp. Foods 2023; 12:3649. [PMID: 37835302 PMCID: PMC10572463 DOI: 10.3390/foods12193649] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the "Green" sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25-1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage.
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Affiliation(s)
- Abubakar Saleh Ahmad
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.S.A.); (T.S.-l.)
| | - Thanasak Sae-leaw
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.S.A.); (T.S.-l.)
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Prabjeet Singh
- College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India;
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.S.A.); (T.S.-l.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
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Shao L, Bi J, Li X, Dai R. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage. Int J Biol Macromol 2023; 239:124299. [PMID: 37011742 DOI: 10.1016/j.ijbiomac.2023.124299] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/04/2023]
Abstract
The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G') and loss (G'') moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10-30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.
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The effect of nanocomposite coating (pullulan-nano clay) activated with nanoliposomes containing the watercress essential oil on the quality of Pacific white shrimp during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01798-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Nguyen CNM, Nirmal NP, Sultanbawa Y, Ziora ZM. Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat. Foods 2023; 12:foods12020354. [PMID: 36673446 PMCID: PMC9858154 DOI: 10.3390/foods12020354] [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: 12/02/2022] [Revised: 12/30/2022] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (p < 0.05). The antioxidant activities of all samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (p < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.
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Affiliation(s)
- Chau Ngoc Minh Nguyen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Nilesh Prakash Nirmal
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: ; Tel.: +66-28002380-295; Fax: +66-24419344
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Zyta M. Ziora
- Institute for Molecular Bioscience, The University of Queensland, St Lucia, Brisbane, QLD 4072, Australia
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Sun K, Pan C, Chen S, Liu S, Hao S, Huang H, Wang D, Xiang H. Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage. Curr Res Food Sci 2022; 6:100415. [PMID: 36569191 PMCID: PMC9772802 DOI: 10.1016/j.crfs.2022.100415] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/26/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022] Open
Abstract
Litopenaeus vannamei are known to deteriorate in quality during low-temperature storage. This study demonstrated the potential protein indicators of partial freezing of stored shrimp by traditional quality parameters and label-free based proteomic techniques. The carbonyl content and myofibril fragmentation index (MFI) of shrimp increased from 0.56 ± 0.03 to 2.14 ± 0.03 nmol/mg and 13.09 ± 0.14 to 54.93 ± 0.96, respectively. Within the extension of storage, the trichloroacetic acid (TCA), cooking loss and whiteness significantly increased. A total of 240 proteins changed in abundance at 10, 20, and 30 days compared to fresh samples. Projectin, ribosomal protein and histone were potential biomarkers for protein denaturation and oxidation in shrimp muscle. Myosin heavy chain and glyceraldehyde-3-phosphate dehydrogenase corresponded with the degradation of muscle proteins. Myosin light chain, tubulin alpha chain, and heat shock protein correlated with tenderness and water holding capacity; meantime, malate dehydrogenase and hemocyanin can serve as color indicators. Further study of the properties of these indicator proteins can inform their exploitation as quality indicator proteins during partial freezing storage.
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Affiliation(s)
- Kangting Sun
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China,College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China,Corresponding author. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China,Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, 572018, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China,Corresponding author. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China.
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China
| | - Shuxian Hao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China,Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Liu Y, Zhu Y, Yang Y, Hu S, Jiang W. Quality improvement of shrimp ( Litopenaeus vannamei) during refrigerated storage by application of Maillard peptides/water-soluble chitosan coating. Food Sci Nutr 2022; 10:2980-2988. [PMID: 36171773 PMCID: PMC9469853 DOI: 10.1002/fsn3.2894] [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: 10/29/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of squid Maillard peptides (SMPs) on the shelf life and quality of shrimp for 20 days. Water-soluble chitosan coatings incorporated with SMPs (SMPs + chitosan) were applied to shrimp under chilled conditions. Untreated samples were used as control, along with samples treated with water-soluble chitosan and SMPs alone. The pH increase was observed in all samples, as well as increased total plate count, total volatile basic nitrogen, peroxide value, and thiobarbituric acid index. However, these indexes in the SMPs + chitosan group were lower than the other three groups, which suggested SMPs + chitosan might play a role in retarding quality loss of shrimp, and there might be a combined effect between water-soluble chitosan and SMPs. Based on hardness, springiness, and sensory evaluation, shrimp coated with SMPs + chitosan was the best preserved, with a shelf life of 16 days but only 8-12 days for other samples. The present work demonstrates the effectiveness of SMPs + chitosan, offering a promising alternative to inhibit microbial growth and lipid oxidation on shrimps during refrigerated storage.
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Affiliation(s)
- Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Yanling Zhu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Yang Yang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Shiwei Hu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health HazardsNational Engineering Research Center for Marine AquacultureZhejiang Ocean UniversityZhoushanChina
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Liu C, Li M, Wang Y, Yang Y, Wang A, Gu Z. Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish ( Cherax quadricarinatus). Molecules 2022; 27:5098. [PMID: 36014342 PMCID: PMC9415793 DOI: 10.3390/molecules27165098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43− contents, but the FAA, Ca2+ and Cl− contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO43− contents decreased, and Ca2+ and Cl− contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish.
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Affiliation(s)
- Chunsheng Liu
- State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China
- Ocean College, Hainan University, Haikou 570228, China
| | - Meng Li
- Ocean College, Hainan University, Haikou 570228, China
| | - Yuanyuan Wang
- Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 570311, China
| | - Yi Yang
- Ocean College, Hainan University, Haikou 570228, China
| | - Aimin Wang
- State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China
- Ocean College, Hainan University, Haikou 570228, China
| | - Zhifeng Gu
- State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China
- Ocean College, Hainan University, Haikou 570228, China
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Rai RK, Karri R, Dubey KD, Roy G. Regulation of Tyrosinase Enzyme Activity by Glutathione Peroxidase Mimics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9730-9747. [PMID: 35861245 DOI: 10.1021/acs.jafc.2c02359] [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] [Indexed: 06/15/2023]
Abstract
Hydrogen peroxide plays a crucial role in the melanogenesis process by regulating the activity of the key melanin-forming enzyme tyrosinase, responsible for the browning of fruits, vegetables, and seafood. Therefore, a molecule with dual activities, both efficient tyrosinase inhibition and strong hydrogen peroxide degrading ability, may act as a promising antibrowning agent. Herein, we report highly efficient selone-based mushroom tyrosinase inhibitors 2 and 3 with remarkable glutathione peroxidase (GPx) enzyme-like activity. The presence of benzimidazole moiety enhances the tyrosinase inhibition efficiency of selone 2 (IC50 = 0.4 μM) by almost 600 times higher than imidazole-based selone 1 (IC50 = 238 μM). Interestingly, the addition of another aromatic ring to the benzimidazole moiety has led to the development of an efficient lipid-soluble tyrosinase inhibitor 3 (IC50 = 2.4 μM). The selenium center and the -NH group of 2 and 3 are extremely crucial to exhibit high GPx-like activity and tyrosinase inhibition potency. The hydrophobic moiety of the inhibitors (2 and 3) further assists them in tightly binding at the active site of the enzyme and facilitates the C═Se group to strongly coordinate with the copper ions. Inhibitor 2 exhibited excellent antibrowning and polyphenol oxidase inhibition properties in banana and apple juice extracts.
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Affiliation(s)
- Rakesh Kumar Rai
- Department of Chemistry, Indian Institute of Technology Tirupati, Tirupati, Andhra Pradesh 517506, India
| | - Ramesh Karri
- Department of Chemistry, School of Natural Sciences, Shiv Nadar University, Gautam Buddha Nagar, Uttar Pradesh 201314, India
| | - Kshatresh Dutta Dubey
- Department of Chemistry, School of Natural Sciences, Shiv Nadar University, Gautam Buddha Nagar, Uttar Pradesh 201314, India
| | - Gouriprasanna Roy
- Department of Chemistry, Indian Institute of Technology Tirupati, Tirupati, Andhra Pradesh 517506, India
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Ding X, Cai S, Chen X, Wang L, Hong C, Liu G. Fabrication and Electrochemical Study of [(2,2′-bipy/P2Mo18)10] Multilayer Composite Film Modified Electrode for Electrocatalytic Detection of Tyrosinase in Penaeus vannamei. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02391-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Mousavi M, Hosseini SM, Hosseini H, Abedi AS, Khani M, Heshmati A, Abhari K, Shahraz F, Taghizadeh M, Akhavan A. Gliding Arc Plasma Discharge Conditions on Microbial, Physicochemical, and Sensory Properties of Shrimp (Litopenaeus vannamei): In Vivo and In Vitro Studies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02886-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Ye T, Chen X, Zhu Y, Chen Z, Wang Y, Lin L, Zheng Z, Lu J. Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods 2022; 11:foods11060837. [PMID: 35327260 PMCID: PMC8950141 DOI: 10.3390/foods11060837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 01/20/2023] Open
Abstract
The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.
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Affiliation(s)
- Tao Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Yajun Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
- Correspondence:
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15
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Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei). Food Chem 2022; 370:130924. [PMID: 34555773 DOI: 10.1016/j.foodchem.2021.130924] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 08/08/2021] [Accepted: 08/18/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate melanosis, quality attributes, and bacterial growth of freeze-chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well as the preservative effects of tea polyphenol on shrimp. The results showed that freeze-chilled storage retarded the growth of bacteria and the accumulation of putrescine in shrimp. The growth of spoilage bacteria Photobacterium and Shewanella were inhibited. However, freeze-chilled storage aggravated melanosis and lipid oxidation. The total volatile basic nitrogen (TVB-N) slightly accumulated in the thawed shrimp. The incorporation of tea polyphenol preserved freeze-chilled shrimp. Melanosis and lipid oxidation of shrimp were alleviated. The accumulation of biogenic amines, TVB-N, hypoxanthine riboside, and hypoxanthine were retarded. Meanwhile, the growth of spoilage bacteria Pseudoalteromonas, Photobacterium, Psychrobacter, and Carnobacterium were inhibited. Based on sensory analysis, the shelf-life of chilled, freeze-chilled, and freeze-chilled tea polyphenol shrimp were 4 days, 3 days, and 6 days, respectively.
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16
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Study on Purification and Characterization of Polyphenol Oxidase from Acetes chinensis. Molecules 2021; 26:molecules26247545. [PMID: 34946625 PMCID: PMC8709206 DOI: 10.3390/molecules26247545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/02/2021] [Accepted: 12/10/2021] [Indexed: 11/19/2022] Open
Abstract
Acetes chinensis (belonging to the Decapoda Sergestidae genus) is widely distributed in East Asian waters and is extremely widespread and present in the shallow coastal areas of China. Polyphenol oxidase (PPO), which was extracted from Acetes chinensis, was purified in a four-step procedure involving phosphate-buffered saline treatment, ammonium sulphate precipitation, DEAE-Cellulose chromatography, and Phenyl-Sepharose HP chromatography, and then, its biochemical characterization was measured. The specific activity of the purified enzyme was increased to 643.4 U/mg, which is a 30.35 times increase in purification, and the recovery rate was 17.9%. L-dopa was used as the substrate, the enzymatic reactions catalyzed by PPO conformed to the Michaelis equation, the maximum reaction velocity was 769.23 U/mL, and the Michaelis constant Km was 0.846 mmol/L. The optimal pH of PPO from Acetes chinensis was 7.5, and the optimal temperature was 35 °C. The metal ions experiment showed that Mn2+ and K+ could enhance the activity of PPO; that Ba2+ and Ca2+ could inhibit the activity of PPO; and that Cu2+ had a double effect on PPO, increasing the PPO activity at low concentrations and inhibiting the PPO activity at high concentrations. The inhibitor experiment showed that the inhibitory effects of EDTA and kojic acid were weak and that ascorbic acid and sodium pyrophosphate had good inhibitory effects. The purification and characterization of Acetes chinensis serve as guidelines for the prediction of enzyme behavior, leading to effective prevention of enzymatic browning during processing.
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17
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Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102860] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Elliot M, Chen J, Chen DZ, Hu XM, Ekaterina N, Deng SG. Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps ( Penaeus vannamei). FOOD SCI TECHNOL INT 2021; 28:683-693. [PMID: 34726105 DOI: 10.1177/10820132211050847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp (Penaeus vannamei) under refrigeration storage were investigated. In the proposed model, a dielectric barrier discharge atmospheric cold plasma pretreatment step using a 60 kV source for 60, 90, 120, and 150 s was introduced after the first and second wash followed by refrigeration storage at 4 ± 1 °C for 12 days. Chemical, biochemical, and sensory attributes of the shrimp were monitored and compared with those of shrimp processed through the traditional method without atmospheric cold plasma pretreatment (control). Incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment step had more desirable quality outcomes characterized by low malondialdehyde concentration, low volatile nitrogen products content, and comparable proximate composition. Texture, pH, and color were remarkably retained at 120 and 150 s of atmospheric cold plasma pretreatment and protein degradation was negligible up to 90 s than at 120 and 150 s of pretreatment. We conclude that remodeling the shrimp processing chain through incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment with key considerations on operation parameters can maximize the beneficial biochemical and sensory quality outcomes while minimizing the negative impacts associated with traditional shrimp processing.
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Affiliation(s)
- Mubango Elliot
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China
| | - Jing Chen
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China
| | - Dong-Zhi Chen
- School of Petrochemical Engineering and environment, 71233Zhejiang Ocean University, China
| | - Xiao-Meng Hu
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China
| | | | - Shang-Gui Deng
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China
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19
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Li H, Gan J, Yang Q, Fu L, Wang Y. Colorimetric detection of food freshness based on amine-responsive dopamine polymerization on gold nanoparticles. Talanta 2021; 234:122706. [PMID: 34364501 DOI: 10.1016/j.talanta.2021.122706] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/30/2021] [Accepted: 07/08/2021] [Indexed: 11/28/2022]
Abstract
Biogenic amines (BAs) are not only well-known indicators for food freshness but can cause serious harm to the body after excessive consumption, which makes the determination of its content in food of great significance. In this work, a simple and convenient method for colorimetric detection of BAs was developed based on the sensitivity of the polymerization of dopamine to the presence of BAs on the surface of gold nanoparticles (AuNPs). Taking histamine as a representative, the system exhibited a distinct color change from wine red to black among the amine concentration of 1-100 μg/mL with the detection limit of 2.8 μg/mL. The detection system also exhibited sensitivity to other common kinds of BAs, such as putrescine, cadaverine, spermine, spermidine, tyramine, and tryptamine. Moreover, the proposed method showed encouraging performance in visual detection of the freshness of real samples, which provided a new approach for food quality and freshness evaluation.
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Affiliation(s)
- Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Jiacheng Gan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Qing Yang
- Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Taixiang Group, Rongcheng Taixiang Food Products Co., Ltd, PR China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China.
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20
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Zhang J, Zhou G, Chen L, Sun L, Fei L, Lyu F, Ding Y. Effect of infrared radiation on activity and conformation of polyphenol oxidase from Acetes chinensis. J Food Sci 2021; 86:4500-4510. [PMID: 34519050 DOI: 10.1111/1750-3841.15914] [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: 05/31/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/26/2022]
Abstract
The aim of this paper was to study the effect of infrared radiation (IR) on the activity and conformation of polyphenol oxidase (PPO) in Acetes chinensis. In this paper, the specific activity of PPO was increased from 21.2 to 643.4 U/mg by a four-step purification. The results showed that IR treatment had greater effect on the enzyme activity and conformation of PPO than hot air (HA) treatment. After IR treatment at 70°C, the relative enzyme activity of PPO was 9.28%, the surface hydrophobicity index increased by 80.42%, and the content of sulfhydryl group decreased to 96.99% of the control group. The results of circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) showed that the α-helix of PPO treated by IR decreased and the random coil increased. The intrinsic fluorescence intensity of PPO decreased after IR treatment, indicating that the tertiary structure of PPO was destroyed. Scanning electron microscopy (SEM) results showed that the surface microstructure of PPO after IR treatment became clear and compact. In conclusion, IR treatment can completely destroy the secondary structure and tertiary structure of PPO and cause enzyme inactivation. This study provides a treatment for reducing the activity of PPO from A. chinensis during the production and processing. PRACTICAL APPLICATION: This study shows that IR treatment has a better inhibitory effect on the activity of PPO than HA treatment. It provides a better treatment method for inactivating the activity of PPO from Acetes chinensis during the production and processing.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Guangcheng Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Lifan Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Lei Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Lifeng Fei
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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21
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Shiekh KA, Benjakul S, Gulzar S. Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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22
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Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Shiekh KA, Zhou P, Benjakul S. Combined effects of pulsed electric field, Chamuang leaf extract and cold plasma on quality and shelf-life of Litopenaeus vannamei. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100975] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Sci 2020; 172:108313. [PMID: 32980723 DOI: 10.1016/j.meatsci.2020.108313] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 12/21/2022]
Abstract
The change in quality of quick-frozen patties containing different amounts of added fat (0%, 5%, 10%, 15%, and 20%) under different freeze-thaw (F-T) cycles (a F-T cycle was performed by freezing at -18 °C and thawing at 4 °C) was evaluated. The results showed that the a*-values of samples were significantly decreased, while L*-values, b*-values, thawing loss, and cooking loss were notably increased after 3 F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results showed that the water mobility of patties was enhanced. Textural properties (hardness, springiness, cohesiveness, and chewiness) of patties were significantly decreased after 5 F-T cycles (P < 0.05). Lipid and protein oxidation were aggravated with increasing fat content and number of F-T cycles, as confirmed by the increase in lipid peroxides, TBARS, and carbonyl content. Therefore, the results from instrument-based detection and consumer scores indicated that repeated F-T cycles accelerated the quality deterioration of quick-frozen pork patties, and rendered them unacceptable after 3 F-T cycles.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chunhui Dong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jinyan Sun
- Animal Husbandry Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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25
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Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102435] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology 2020; 57:2461-2471. [PMID: 32549596 DOI: 10.1007/s13197-020-04281-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2019] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
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27
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Ahmad Shiekh K, Benjakul S. Melanosis and quality changes during refrigerated storage of Pacific white shrimp treated with Chamuang (Garcinia cowa Roxb.) leaf extract with the aid of pulsed electric field. Food Chem 2020; 309:125516. [PMID: 31708342 DOI: 10.1016/j.foodchem.2019.125516] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 09/07/2019] [Accepted: 09/10/2019] [Indexed: 10/26/2022]
Abstract
Pacific white shrimp with prior pulsed electric field (PEF) treatment before soaking in Chamuang leaf extract (CLE) at different concentrations (0.5 and 1%) for 30 min were prepared. Sample pre-treated with PEF and soaked with 1% CLE (PEF-1 CLE) showed lower melanosis score than that with 1.25% sodium metabisulfite treatment, PEF treated sample or those soaked in CLE without prior PEF and the control during storage of 10 days (P < 0.05). PEF-1 CLE sample showed lower total volatile base content, peroxide value and thiobarbituric acid reactive substances but high sensory scores than others (P < 0.05). Lower increases in mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H2S producing bacterial counts were obtained in PEF-1 CLE, compared to the control and other treated samples. The most abundant compounds from Chamuang leaf extract, including Chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and veranisatin-C were found in PEF-1 CLE sample and were plausibly involved in keeping quality of shrimp.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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28
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Noshad M, Nasehi B, Anvar A. Effects of Quince Seed Mucilage and Green Tea Extract as Active Edible Coatings on Quality of Pacific White Shrimps During Cold Storage. NUTRITION AND FOOD SCIENCES RESEARCH 2020. [DOI: 10.29252/nfsr.7.2.29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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29
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Tian X, Shao L, Yu Q, Silva‐Vera W, Li X, Dai R. Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14377] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Wladimir Silva‐Vera
- Department of Biotechnology Universidad Tecnológica Metropolitana Ñuñoa Santiago Chile
| | - Xingmin Li
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing PR China
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30
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Dabadé DS, Nago E, Adebiayé JDA, Ali JT, Azokpota P, Hounhouigan DJ. Effects of Antimelanosis Agents on Quality and Shelf-life of Tropical Brackish Water Shrimp (Penaeus notialis) during Storage at 0°C and 7°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- D. Sylvain Dabadé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Eunice Nago
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - J. D. Amos Adebiayé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Jawaad Touré Ali
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - D. Joseph Hounhouigan
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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31
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Sharifian S, Shabanpour B, Taheri A, Kordjazi M. Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem 2019; 298:124980. [PMID: 31260963 DOI: 10.1016/j.foodchem.2019.124980] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 05/16/2019] [Accepted: 06/10/2019] [Indexed: 11/26/2022]
Abstract
Effect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during a 16-day period of storage in ice were studied. Among seaweeds, Sargassum tenerimum had the highest amount of PT (10.00 mg phloroglucinol/g), PPO inhibitory activity (71.94%) and therefore selected for PT extraction. The shrimp treated with 5% PT (w/v) showed the least melanosis score, pH, TVB-N values and lipid oxidation among all treatments throughout the iced storage. Lower counts of mesophilic and psychrotrophic bacteria (1-2 log CFU/g) were obtained with 5% PT treatment compared to the control at the last day of storage (P < 0.05). Sensory evaluation proved that 5% PT treatment could cause a 4-days increase in the shelf-life of shrimp compared to the control, PT1% and PT2% treatments. Therefore, 5% phlorotannins from S. tenerimum could be used as a safe melanosis inhibitor for the treatment of shrimp.
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Affiliation(s)
- Salim Sharifian
- Seafood Processing Group, Department of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.
| | - Bahare Shabanpour
- Seafood Processing Group, Department of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Taheri
- Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
| | - Moazameh Kordjazi
- Seafood Processing Group, Department of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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32
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Shiekh KA, Benjakul S. Effect of pulsed electric field treatments on melanosis and quality changes of Pacific white shrimp during refrigerated storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14292] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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33
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Jia S, Liu Y, Zhuang S, Sun X, Li Y, Hong H, Lv Y, Luo Y. Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C. Food Microbiol 2019; 83:27-35. [DOI: 10.1016/j.fm.2019.04.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/29/2022]
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34
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Boing Sitanggang A, Teguh A, Basuki Ahza A. PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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35
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Velu S, Cheong Yew C, Zaman MZ, Abu Bakar F. Inhibition of Melanosis, Microbial and Quality Changes of White Shrimp ( Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1595800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Selvi Velu
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Chong Cheong Yew
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak, Kuala Lumpur, Malaysia
| | - Muhammad Zukhrufuz Zaman
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jawa Tengah, Indonesia
| | - Fatimah Abu Bakar
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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Wang J, Fang J, Wei L, Zhang Y, Deng H, Guo Y, Hu C, Meng Y. Decrease of microbial community diversity, biogenic amines formation, and lipid oxidation by phloretin in Atlantic salmon fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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38
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Jia R, Tian W, Bai H, Zhang J, Wang S, Zhang J. Amine-responsive cellulose-based ratiometric fluorescent materials for real-time and visual detection of shrimp and crab freshness. Nat Commun 2019; 10:795. [PMID: 30770837 PMCID: PMC6377604 DOI: 10.1038/s41467-019-08675-3] [Citation(s) in RCA: 178] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Accepted: 01/18/2019] [Indexed: 11/09/2022] Open
Abstract
Herein, we design and prepare cellulose-based ratiometric fluorescent materials with superior amine-response, which offers the real-time and visual detection of seafood freshness. Through utilizing the reactive hydroxyl groups along cellulose chains, we covalently immobilize the fluorescein isothiocyanate (FITC) as indicator and protoporphyrin IX (PpIX) as internal reference onto cellulose acetate (CA), respectively. Subsequently, a series of dual-emission solid fluorescent materials are achieved by simply blending green emitting CA-FITC with red-emitting CA-PpIX with varying ratios. They exhibit a sensitive, color-responsive, rapid and linear response to ammonia in a wide range of 5.0 ppm to 2.5 × 104 ppm. Benefiting from the excellent solubility and processibility of cellulose derivatives, the as-prepared materials are readily processed into different material forms, including printing ink, coating, flexible film, and nanofibrous membrane. The electrospun nanofibrous membrane is successfully employed as a low-cost, high-contrasting, quick-responsive fluorescent trademark for visual monitoring the freshness of shrimp and crab.
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Affiliation(s)
- Ruonan Jia
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China
- College of Chemistry, University of Chinese Academy of Sciences, 100049, Beijing, China
| | - Weiguo Tian
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China
| | - Haotian Bai
- CAS Key Laboratory of Organic Solids, Institute of Chemistry, Chinese Academy of Sciences, 100190, Beijing, China
| | - Jinming Zhang
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China.
| | - Shu Wang
- College of Chemistry, University of Chinese Academy of Sciences, 100049, Beijing, China.
- CAS Key Laboratory of Organic Solids, Institute of Chemistry, Chinese Academy of Sciences, 100190, Beijing, China.
| | - Jun Zhang
- CAS Key Laboratory of Engineering Plastics and CAS Research/Education Center for Excellence in Molecular Sciences, Chinese Academy of Sciences, 100190, Beijing, China.
- College of Chemistry, University of Chinese Academy of Sciences, 100049, Beijing, China.
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Wu W, Jing Z, Yu X, Yang Q, Sun J, Liu C, Zhang W, Zeng L, He H. Recent advances in screening aquatic products for Vibrio spp. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.11.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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40
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Chen K, Shao LL, Huo YF, Zhou JM, Zhu Q, Hider RC, Zhou T. Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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41
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Gonçalves AA, Lira Santos TC. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Xu D, Xue H, Sun L, Wang Y. Retardation of melanosis development and quality degradation of Litopenaeus vannamei with starving treatment during cold storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Lian F, Måge I, Lorentzen G, Siikavuopio SI, Øverbø K, Vang B, Lindberg D. Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Jin L, Ding G, Li P, Gu J, Zhang X. Changes in quality attributes of marine-trawling shrimp ( Solenocera crassicornis) during storage under different deep-frozen temperatures. Journal of Food Science and Technology 2018; 55:2890-2898. [PMID: 30065398 DOI: 10.1007/s13197-018-3207-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2018] [Accepted: 05/09/2018] [Indexed: 11/26/2022]
Abstract
The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (- 11, - 18, - 26 and - 37 °C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at - 37 °C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at - 26 and - 37 °C were significantly better than those stored at - 11 and - 18 °C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.
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Affiliation(s)
- Lei Jin
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
- Key Research Station for Fisheries Resources of Main Fishing Ground Ministry of Agriculture, Zhoushan, 316021 Zhejiang China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Guofang Ding
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Peipei Li
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Jie Gu
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Xiaojun Zhang
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
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45
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Na S, Kim JH, Jang HJ, Park HJ, Oh SW. Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. Int J Biol Macromol 2018; 115:1103-1108. [DOI: 10.1016/j.ijbiomac.2018.04.180] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 03/21/2018] [Accepted: 04/30/2018] [Indexed: 11/25/2022]
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46
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Tan M, Lin Z, Zu Y, Zhu B, Cheng S. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI. Food Res Int 2018; 109:65-71. [DOI: 10.1016/j.foodres.2018.04.029] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/13/2018] [Accepted: 04/14/2018] [Indexed: 11/25/2022]
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47
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A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Xu D, Sun L, Li C, Wang Y, Ye R. Inhibitory effect of glucose oxidase from Bacillus sp. CAMT22370 on the quality deterioration of Pacific white shrimp during cold storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Zhao L, Zhang Z, Wang M, Sun J, Li H, Malakar PK, Liu H, Pan Y, Zhao Y. New Insights into the Changes of the Proteome and Microbiome of Shrimp ( Litopenaeus vannamei) Stored in Acidic Electrolyzed Water Ice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4966-4976. [PMID: 29708332 DOI: 10.1021/acs.jafc.8b00498] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimp stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimp, including myosin, actin, and tropomyosin. Moreover, sarcoplasmatic proteins that participate in the carbohydrate catabolic process and amino acid metabolism were also influenced. Furthermore, the growth of spoilage bacteria, which includes the genera Psychrobacter, Shewanella, and Flavobacterium, was significantly inhibited by AEW ice, and the inhibition rates at day 7 were 71.6, 47.8, and 100%, respectively ( p < 0.05). Further correlation analysis showed the links between spoilage bacteria and protein changes can be broken by AEW ice treatment. Collectively, our findings indicated AEW ice can improve the quality of shrimp via previously undescribed mechanisms, which retarded the degradation of myofibrillar proteins and inhibited the growth of spoilage bacteria.
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Affiliation(s)
- Li Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Zhaohuan Zhang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Meng Wang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Jiangping Sun
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Huan Li
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Pradeep K Malakar
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Haiquan Liu
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
- Engineering Research Center of Food Thermal-Processing Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Yingjie Pan
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
| | - Yong Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
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50
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Nikoo M, Regenstein JM, Ahmadi Gavlighi H. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods. Compr Rev Food Sci Food Saf 2018; 17:732-753. [PMID: 33350134 DOI: 10.1111/1541-4337.12346] [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] [Received: 02/10/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/19/2022]
Abstract
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
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Affiliation(s)
- Mehdi Nikoo
- the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran
| | - Joe M Regenstein
- Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A
| | - Hassan Ahmadi Gavlighi
- Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran
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