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Jeong HG, Jo K, Lee S, Yong HI, Choi YS, Jung S. Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate. Meat Sci 2023; 197:109070. [PMID: 36508862 DOI: 10.1016/j.meatsci.2022.109070] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/30/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
This study investigated the physicochemical characteristics of pork emulsion gels manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of phosphate. It was found that compared to cold-boned (CB) pork, HB pork had a higher pH and exhibited a higher myofibrillar protein solubility with a lower actomyosin content (P < 0.05). Four types of pork gels were prepared, namely CB pork without phosphate, CB pork with phosphate (CBP), HB pork without phosphate, and HB pork with winter mushroom powder but without phosphate (HBW). The total exuded fluid was comparable for the CBP and HBW gels on all storage days. In addition, the HB and HBW gels had similar springiness and cohesiveness properties to the CBP gel (P > 0.05). These results indicate that the quality of pork gels manufactured in the absence of phosphate can be improved by the use of HB pork and with the incorporation of winter mushroom powder.
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Affiliation(s)
- Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hae In Yong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
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2
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Ali A, Wang J, Khan I, Wei S, Sun Q, Xia Q, Wang Z, Han Z, Liu S. Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( Trachinotus ovatus) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus). Food Sci Nutr 2022; 11:1024-1039. [PMID: 36789046 PMCID: PMC9922150 DOI: 10.1002/fsn3.3139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 08/27/2022] [Accepted: 11/01/2022] [Indexed: 11/16/2022] Open
Abstract
Golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) has widely been distributed in China and Southeast Asian countries with great commercial importance. In this study, the nutritional profiles, chemical and physical parameters of back and abdomen muscles were determined. Significantly different (p < .05) proximate compositions were found in two fish muscles. The contents of water-soluble protein, salt-soluble protein, and non-nitrogenous protein were higher in the golden pompano while salt-insoluble proteins were higher in the hybrid grouper. The main minerals found were K (3700.56-4495.57 μg/g) followed by P > Na > Mg > and Ca, respectively. Fatty acids contents consisted of polyunsaturated fatty acids ranging from 29.40% to 43.09% and saturated fatty acids 28.33% to 39.61%. The muscles were rich in n-3 PUFAs with n-6/n-3 ratio of 1.36%-2.96% in the back and abdomen. On the other hand, total amino acid and non-essential amino acid contents were found higher in the hybrid grouper while essential amino acid and delicious amino acid contents were higher in the golden pompano. Glutamic acid was the most predominant amino acid. The amino acid scores (AAS) of six amino acids were close to 1.00, whereas lysine showed the highest AAS while tryptophan was the most limited essential amino acid in all muscles, respectively. These results indicated golden pompano and hybrid grouper exhibited a varied nutritional composition and offered a good nutritional profile.
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Affiliation(s)
- Ahtisham Ali
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Jinfang Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Imran Khan
- Department of Food Science and TechnologyThe University of HaripurHaripurKhyber PakhtunkhwaPakistan
| | - Shuai Wei
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qinxiu Sun
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qiuyu Xia
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zefu Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zongyuan Han
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina,Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina,Collaborative Innovation Centre of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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3
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Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02917-x] [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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4
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Coşansu S, Mol S, Haskaraca G. Sous-vide cooking: Effects on seafood quality and combination with other hurdles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100586] [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: 10/15/2022]
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5
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Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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6
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Rybicka I, Silva M, Gonçalves A, Oliveira H, Marques A, Fernandes MJ, Fernandes MH, Alfaia CM, Fraqueza MJ, Nunes ML. The Development of Smoked Mackerel with Reduced Sodium Content. Foods 2022; 11:349. [PMID: 35159501 PMCID: PMC8834504 DOI: 10.3390/foods11030349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/21/2022] [Accepted: 01/22/2022] [Indexed: 12/04/2022] Open
Abstract
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In each brine, 0%, 25%, 50% and 75% of NaCl was replaced by KCl, resulting in 1.3, 1.1, 0.9 and 0.6 g NaCl (5% brine), and 2.6, 2.0, 1.2 and 0.8 g NaCl (10% brine) per 100 g, respectively. Similar yield, nutritional, safety, texture and colour properties were found in most formulations. The most desirable taste attributes (negligible bitterness and adequate saltiness) were obtained with a 5% brine prepared with 75% NaCl + 25% KCl. Such conditions seemed to allow for obtaining an attractive product for conscious consumers.
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Affiliation(s)
- Iga Rybicka
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Marlene Silva
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
- Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
| | - Amparo Gonçalves
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - Helena Oliveira
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - António Marques
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
- Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal;
| | - Maria José Fernandes
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria Helena Fernandes
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Cristina Mateus Alfaia
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria João Fraqueza
- CIISA-Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal; (M.J.F.); (M.H.F.); (C.M.A.); (M.J.F.)
| | - Maria Leonor Nunes
- Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; (A.G.); (H.O.); (A.M.); (M.L.N.)
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7
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Xiao L, Xin S, Wei Z, Feng F, Yan Q, Xian D, Du S, Liu W. Effect of chitosan nanoparticles loaded with curcumin on the quality of Schizothorax prenanti surimi. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Cai WQ, Chen YW, Dong XP, Shi YG, Wei JL, Liu FJ. Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107594] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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10
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Xin S, Xiao L, Dong X, Li X, Wang Y, Hu X, Sameen DE, Qin W, Zhu B. Preparation of chitosan/curcumin nanoparticles based zein and potato starch composite films for Schizothorax prenati fillet preservation. Int J Biol Macromol 2020; 164:211-221. [PMID: 32679329 DOI: 10.1016/j.ijbiomac.2020.07.082] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 06/07/2020] [Accepted: 07/09/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to develop a zein/potato starch (PS) film based on chitosan nanoparticles incorporated with curcumin (CCN). The CCN film was characterized for encapsulation efficiency, particle size, zeta potential, polydispersity index (PDI), relative release, and DPPH radical scavenging test. Our results showed that the CCN encapsulated effectively curcumin (CUR) (84.8% ± 1.1%) and presented with high oxidation resistance and relative release efficiency. The CCN/zein/PS composite films were round, smooth, and compact. We measured and compared the mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), relative release efficiency, and DPPH radical scavenging properties of the composite films of different mass ratios. We observed that the composite film had good mechanical and barrier properties. Further, we evaluated the preservative efficacy of the composite film on Schizothorax prenati fillets by measuring pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), hardness, microbial counts, organoleptic characteristics, and other fillet quality parameters. The CCN/zein/PS composite film delayed physicochemical changes in the Schizothorax prenati fillets and prolonged their shelf life by up to 15 days. In conclusion, our work shows that CCN/zein/PS composite film holds promise as a potential bioactive packaging material for Schizothorax prenati fillets.
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Affiliation(s)
- Songlin Xin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; School of Cuisine, Sichuan Tourism University, Chengdu 610100, Sichuan, China
| | - Lan Xiao
- School of Food Science, Sichuan Tourism University, Chengdu 610100, Sichuan, China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xiang Li
- School of Cuisine, Sichuan Tourism University, Chengdu 610100, Sichuan, China
| | - Yue Wang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xinxin Hu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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11
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Hassoun A, Heia K, Lindberg SK, Nilsen H. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 2020; 9:E767. [PMID: 32532043 PMCID: PMC7353598 DOI: 10.3390/foods9060767] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/22/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022] Open
Abstract
Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized. In this review paper, the most common cooking methods and some innovative ones will first be presented with a brief discussion of their impact on seafood quality. The main methods used for monitoring heat treatments will then be reviewed with a special focus on spectroscopic techniques, which are known to be rapid and non-destructive methods compared to traditional approaches. Finally, viewpoints of the current challenges will be discussed and possible directions for future applications and research will be suggested. The literature presented in this review clearly demonstrates the potential of spectroscopic techniques, coupled with chemometric tools, for online monitoring of heat-induced changes resulting from the application of thermal treatments of seafood. The use of fluorescence hyperspectral imaging is especially promising, as the technique combines the merits of both fluorescence spectroscopy (high sensitivity and selectivity) and hyperspectral imaging (spatial dimension). With further research and investigation, the few current limitations of monitoring thermal treatments by spectroscopy can be addressed, thus enabling the use of spectroscopic techniques as a routine tool in the seafood industry.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS Norwegian Institute of Food, Fisheries, and Aquaculture Research Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
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12
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A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109467] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Hassoun A, Cropotova J, Rustad T, Heia K, Lindberg SK, Nilsen H. Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. SENSORS (BASEL, SWITZERLAND) 2020; 20:E2410. [PMID: 32340297 PMCID: PMC7219502 DOI: 10.3390/s20082410] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/21/2020] [Accepted: 04/22/2020] [Indexed: 11/16/2022]
Abstract
In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were thermally treated in a water bath at 50, 60, 70 and 80 °C for 5 and 10 min, and further stored for one, four, and eight days at 4 ± 1 °C before analysis. Several traditional (including cooking loss, drip loss, texture, protein solubility, protein oxidation, and color) and spectroscopic (fluorescence and diffuse reflectance hyperspectral imaging) measurements were conducted on the same samples. The results showed a decrease in fluorescence intensity with increasing cooking temperature and storage time, while the impact of cooking time was only noticeable at low temperatures. Diffuse reflectance data exhibited a decrease in absorbance, possibly as a result of protein denaturation and increased scattering at higher cooking temperatures. Both fluorescence and diffuse reflectance data were highly correlated with color parameters, whereas moderate correlations were observed with most other traditional parameters. Support vector machine models performed better than partial least square ones for both classification of cod samples cooked at different temperatures and in prediction of the cooking temperature. The best classification result was obtained on fluorescence data, achieving an accuracy of 92.5%, while the prediction models resulted in a root mean square error of prediction of cooking temperature lower than 5 °C. Overall, the classification and prediction models showed good results, indicating that spectroscopic techniques, especially fluorescence hyperspectral imaging, have a high potential for monitoring thermal treatments in cod fillets.
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Affiliation(s)
- Abdo Hassoun
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
| | - Janna Cropotova
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7941 Trondheim, Norway; (J.C.); (T.R.)
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7941 Trondheim, Norway; (J.C.); (T.R.)
| | - Karsten Heia
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
| | - Stein-Kato Lindberg
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
| | - Heidi Nilsen
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
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14
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Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102236] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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15
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A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chem 2019; 297:125006. [DOI: 10.1016/j.foodchem.2019.125006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 06/10/2019] [Accepted: 06/12/2019] [Indexed: 11/18/2022]
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16
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Cropotova J, Mozuraityte R, Standal IB, Rustad T. Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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18
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Cropotova J, Mozuraityte R, Standal IB, Rustad T. The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604595] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Janna Cropotova
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | | | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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