1
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Zhang J, Fei L, Cui P, Walayat N, Ji S, Chen Y, Lyu F, Ding Y. Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker. Food Res Int 2023; 169:112933. [PMID: 37254359 DOI: 10.1016/j.foodres.2023.112933] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 03/30/2023] [Accepted: 05/01/2023] [Indexed: 06/01/2023]
Abstract
The effect of low voltage electrostatic field combined with partial freezing (LVEF- PF) treatment on storage quality and microbial community of large yellow croaker was studied. Three different methods including chilled (C), partial freezing (PF) and 6 kV/m electrostatic field combined partial freezing storage were used to preserve large yellow croaker for 18 days. Total viable counts (TVC), sensory evaluation, and physiochemical index including pH, total volatile basic nitrogen (TVB-N), K value and centrifugal loss were examined. During storage, the large yellow croaker was susceptible to microbial growth and spoilage. However, LVEF-PF treatment was found to be effective in enhancing sensory quality, inhibiting microbial growth, and maintaining myofibril microstructure. Low field nuclear magnetic resonance showed that LVEF-PF treatment reduced the migration of immobilized water to free water. At 18th day, the TVC value of LVEF-PF, PF and chilled group were 3.56 log CFU/g, 5.11 log CFU/g, 7.73 log CFU/g, respectively. Therefore, from the results of TVB-N and TVC value, the shelf life of LVEF-PF group was at least 3 days longer than PF group, and 6 days longer than the chilled group. High-throughput sequencing showed that the microbial community diversity significantly decreased during storage. The predominant bacteria in chilled, PF, LVEF-PF group at 18th day were Pseudomonas, Psychrobacter and Shewanella, respectively, and the relative abundance of spoilage bacteria such as Pseudomonas and Psychrobacter were reduced by LVEF-PF treatment, that corresponding with lower values of TVB-N and TVC value. LVEF-PF treatment could be used as a new processing and storage method to delay deterioration and prolong shelf life of large yellow croaker.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lifeng Fei
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Pengbo Cui
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Shengqiang Ji
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yiling Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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2
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A Mixture of Full-Fat and Defatted Hermetia illucens Larvae and Poultry By-Products as Sustainable Protein Sources Improved Fillet Quality Traits in Farmed Barramundi, Lates calcarifer. Foods 2023; 12:foods12020362. [PMID: 36673454 PMCID: PMC9858547 DOI: 10.3390/foods12020362] [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: 11/24/2022] [Revised: 01/06/2023] [Accepted: 01/07/2023] [Indexed: 01/15/2023] Open
Abstract
The physicochemical quality and shelf-life of fillets from barramundi, which were fed for 56 days on a mixture of poultry by-product meal (PBM), full-fat Hermetia illucens (FHI), and defatted HI (DHI), were investigated and compared to a fishmeal (FM) control diet. The proximate and total amino acids compositions of the fillets were unaffected by the test diets, while the mixture of PBM and HI larvae improved the sensory quality. An eight-day shelf-life study showed that PBM-HI-based diets improved the texture profile based upon the chewiness, cohesiveness, gumminess, and hardness, regardless of the storage time. The improved texture was aligned with comparatively less degradation of the microstructure of the muscle tissue in the same diets. An improvement in the quality index (QI) value, an increase in pH, and a decrease in lipid oxidation were also found in the fillets of barramundi fed test diets compared with the control diet during the storage time. The test diets positively influenced flesh lightness and redness, while the color profiles were negatively influenced by the storage time. Overall, the maintenance of compositional attributes; the enhancement of fillet sensory attributes, texture, and brightness; and the improved raw fillet shelf-life support the inclusion of PBM-HI-based diets in aquafeed.
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3
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Park DH, Lee S, Byeon YM, Kim EJ, Choi MJ. Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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4
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Li T, Kuang S, Xiao T, Hu L, Nie P, Ramaswamy HS, Yu Y. The Effect of Pressure-Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage. Foods 2022; 11:foods11131842. [PMID: 35804658 PMCID: PMC9265678 DOI: 10.3390/foods11131842] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 12/10/2022] Open
Abstract
In this study, a self-cooling laboratory system was used for pressure−shift freezing (PSF), and the effects of pressure−shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air freezing (CAF) and liquid immersion freezing (LIF). The evaluated thawing loss and cooking loss of PSF were significantly lower than those of CAF and LIF during the whole frozen storage period. The thawing loss, L* value, b* value and TBARS of the frozen fish increased during the storage. After 28 days storage, the TBARS values of LIF and CAF were 0.54 and 0.65, respectively, significantly higher (p < 0.05) than the 0.25 observed for PSF. The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend. Based on Raman spectra, the secondary structure of the protein in the PSF-treated samples was considered more stable. The α-helix content of the protein in the unfrozen sample was 59.3 ± 7.22, which decreased after 28 days of frozen storage for PSF, LIF and CAF to 48.5 ± 3.43, 39.1 ± 2.35 and 33.4 ± 4.21, respectively. The results showed that the quality of largemouth bass treated with PSF was better than LIT and CAF during the frozen storage.
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Affiliation(s)
- Ting Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Shiyao Kuang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Ting Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Pengcheng Nie
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
| | - Hosahalli S. Ramaswamy
- Department of Food Science, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence:
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5
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Effects of cold treatments on lipidomics profiles of large yellow croaker (Larimichthys crocea) fillets by UPLC-Q-Exactive Orbitrap MS analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112737] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Bai Y, Guo Y, Ding D, Ye K. Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution. Anim Sci J 2021; 92:e13659. [PMID: 34779097 DOI: 10.1111/asj.13659] [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: 09/28/2020] [Revised: 10/05/2021] [Accepted: 10/21/2021] [Indexed: 12/01/2022]
Abstract
This work was to compare the difference of freezing point in the four pork cuts (chuck roll, picnic shoulder, loin, and topside) and evaluate the effect of pork compositions on the freezing points. Loin exhibited lower freezing points and accompanied by higher content of unfreezable water, lower relaxation times, and higher proportions of bound water, compared with other pork cuts. Low freezing points of pork may be attributed to high sarcoplasmic protein solubility, due to high sarcoplasmic protein solubility related to increase of bound water proportion and decrease of NMR T2 relaxometry. In addition, correlation analysis revealed that sarcoplasmic protein solubility and ash content were negatively related to the freezing point, which was verified by a quadratic polynomial correlation between the sarcoplasmic protein solubility and the freezing point in vitro. These results could help to better understand the freezing point of pork and provide more theories for improving superchilled storage.
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Affiliation(s)
- Yun Bai
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yiping Guo
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Daming Ding
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Keping Ye
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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8
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Qin L, Wu Y, Chen J, Xia W, Liao E, Wang H. Effects of superchilling on quality of crayfish (
Procambarus clarkii
): water migration, biogenic amines accumulation, and nucleotides catabolism. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lerong Qin
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
| | - Yuxin Wu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
| | - Jiwang Chen
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
- National R&D Center for Se‐rich Agricultural Products Processing Technology Wuhan Polytechnic University Wuhan 430023 China
| | - Wenshui Xia
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - E Liao
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
- National R&D Center for Se‐rich Agricultural Products Processing Technology Wuhan Polytechnic University Wuhan 430023 China
| | - Haibin Wang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
- National R&D Center for Se‐rich Agricultural Products Processing Technology Wuhan Polytechnic University Wuhan 430023 China
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9
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Wang Z, Han L, Tian X, Ma H. The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1989493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhengrong Wang
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
- Handan Key Laboratory of Natural Products and Functional Food Development, Hebei Engineering University, Handan, China
| | - Lichun Han
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Xiaolei Tian
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Hanjun Ma
- Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang, China
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10
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Yang F, Jing D, Diao Y, Yu D, Gao P, Xia W, Jiang Q, Xu Y, Yu P, Zhan X. Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108762] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Ghanavati D, Khodanazary A, Hosseini SM, Rezaie A. Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Dina Ghanavati
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Seyyed Mehdi Hosseini
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Annahita Rezaie
- Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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12
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Yang F, Jing D, Yu D, Xia W, Jiang Q, Xu Y, Yu P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chem 2018; 278:452-459. [PMID: 30583396 DOI: 10.1016/j.foodchem.2018.11.084] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 11/08/2018] [Accepted: 11/16/2018] [Indexed: 11/24/2022]
Abstract
Obscure pufferfish (Takifugu obscurus) softening during frozen storage remains to be solved. This study was therefore aimed to provide explanations by differentiate the roles of three potential factors in fish softening. The influences of ice crystal, endogenous proteolytic activities, and oxidization were distinguished by treatment of fish fillets with liquid nitrogen, iodoacetic acid, and tea polyphenol with ascorbic acid, respectively. This distinguishing method was verified to be effective by investigation in ice crystal microstructure, endogenous proteolytic activities and lipid and protein oxidation. In comparison of three factors, it showed that the shear force of fish fillets with smaller ice crystals was about 15.5% and 13.7% higher than those with the inhibition of endogenous proteolytic activities and oxidation respectively, indicating the dominant role of ice crystal in frozen fish softening. Besides, quality decline of frozen fish was initially fast and then slowed down during the storage.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Diantao Jing
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
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13
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Luan L, Sun Y, Chen S, Wu C, Hu Y. A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage. Sci Rep 2018; 8:16468. [PMID: 30405181 PMCID: PMC6220271 DOI: 10.1038/s41598-018-33880-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 10/03/2018] [Indexed: 11/20/2022] Open
Abstract
Hairtail fish samples were stored at different freezing temperatures of -5 °C, -20 °C, -40 °C and -80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at -5 °C, -20 °C, -40 °C and -80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was [Formula: see text], which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.
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Affiliation(s)
- Lanlan Luan
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, 316021, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Yaqin Hu
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, 316021, China.
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14
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Luan L, Sun Y, Yuan C, Ishimura G, Chen S, Hu Y. Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1517780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lanlan Luan
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hanghzou, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Gakushi Ishimura
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Shiguo Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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15
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DeWitt CAM, Oliveira ACM. Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products. Foods 2016; 5:E48. [PMID: 28231143 PMCID: PMC5302388 DOI: 10.3390/foods5030048] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/30/2016] [Accepted: 06/18/2016] [Indexed: 11/16/2022] Open
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
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Affiliation(s)
- Christina A Mireles DeWitt
- OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
| | - Alexandra C M Oliveira
- BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA.
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