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Liu J, Zhao Y, Shi Q, Wu X, Fang Z. Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104966] [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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2
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Effects of Steaming on the Concentration, Distribution and Bioaccessibility of Cadmium in Chlamys farreri Tissues. Food Res Int 2022; 162:112126. [DOI: 10.1016/j.foodres.2022.112126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/26/2022] [Accepted: 11/06/2022] [Indexed: 11/14/2022]
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3
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Yin M, Matsuoka R, Yanagisawa T, Xi Y, Zhang L, Wang X. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle. Food Chem 2022; 396:133620. [PMID: 35843006 DOI: 10.1016/j.foodchem.2022.133620] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 06/27/2022] [Accepted: 06/30/2022] [Indexed: 01/17/2023]
Abstract
The effects of hot air drying (HAD), vacuum hot air drying (VHAD), microwave drying (MWD), and vacuum freeze drying (VFD) on free amino acids (FAAs) and flavor nucleotides in scallop adductor muscle (SAM) were studied. The liquid chromatography and multidimensional infrared spectroscopy (MM-IR) were used. Compared with fresh SAM, the main FAAs were glycine, alanine, arginine, and glutamic acid in dried SAM. The total FAAs content in VFD group was 1.40-1.90 times of the other group. The umami taste nucleotides (IMP and AMP) content in the VFD and MWD groups was significantly higher than that in HAD and VHAD groups. Equivalent umami concentrations were found: VFD > MWD > VHAD > HAD. MM-IR analysis was an efficient method for identifying taste components. The results revealed FAAs and flavor nucleotides and the mutual adjustment of compounds were related to drying method, and VFD was preferred for taste substance retention in scallops.
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Affiliation(s)
- Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | | | | | - Yinci Xi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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4
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Sun R, Na X, Zheng X, Chen Y, Du M, Wang T, Wu C. Co‐folding scallop muscle proteins with soy β‐conglycinin or glycinin towards composites with tunable solubility and digestibility. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ruitong Sun
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaokang Na
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Xiaohan Zheng
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yeming Chen
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Ming Du
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Tao Wang
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University Wuxi 214122 China
| | - Chao Wu
- National Engineering Research Center of Seafood Dalian Polytechnic University Dalian China
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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5
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Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Parrondo M, López S, Aparicio-Valencia A, Fueyo A, Quintanilla-García P, Arias A, Borrell Y. Almost never you get what you pay for: Widespread mislabeling of commercial “zamburiñas” in northern Spain. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107541] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Xie HK, Zhou DY, Yin FW, Rakariyatham K, Zhao MT, Liu ZY, Li DY, Zhao Q, Liu YX, Shahidi F, Zhu BW. Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process. Food Chem 2019; 281:251-260. [PMID: 30658755 DOI: 10.1016/j.foodchem.2018.12.108] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 12/21/2018] [Accepted: 12/25/2018] [Indexed: 12/13/2022]
Abstract
Lipid hydrolysis and oxidation occurred in Argopecten irradians adductor muscle during hot air drying. Using an in vivo imaging system, we found that antioxidants of bamboo leaves (AOB) could diffuse into the adductor muscle upon marinating. Both tea polyphenols (TP) and AOB efficiently retarded lipid oxidation but had a slight effect on lipid hydrolysis during drying process. The in situ antioxidant mechanisms of AOB as well as TP were revealed, including quenching of free radicals detected by electron spin resonance, chelating metal ions determined by confocal laser scanning microscopy and inhibiting lipoxygenase. Less than 8% of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in AOB and TP marinated adductor muscle were decreased compared to more than 28% decrease in control adductor muscle during the drying process. Overall, these natural antioxidants, TP and AOB, efficiently maintained high nutritive value of adductor muscle, especially, their lipid quality.
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Affiliation(s)
- Hong-Kai Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Fa-Wen Yin
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kanyasiri Rakariyatham
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Tong Zhao
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zhong-Yuan Liu
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Qi Zhao
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada
| | - Bei-Wei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China.
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13
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Xiong X, Yao L, Ying X, Lu L, Guardone L, Armani A, Guidi A, Xiong X. Multiple fish species identified from China's roasted Xue Yu fillet products using DNA and mini-DNA barcoding: Implications on human health and marine sustainability. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Wen J, Tinacci L, Acutis P, Riina M, Xu Y, Zeng L, Ying X, Chen Z, Guardone L, Chen D, Sun Y, Zhao J, Guidi A, Armani A. An insight into the Chinese traditional seafood market: Species characterization of cephalopod products by DNA barcoding and phylogenetic analysis using COI and 16SrRNA genes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.07.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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