1
|
Silva SO, Pedro G Junior L, Machado MB, Jesus RS, Antônio S Farias M, Bezerra JA, Diego C Santos A. 1H NMR spectroscopy as a tool to probe potential biomarkers of the drying-salting process: A proof-of-concept study with the Amazon fish pirarucu. Food Chem 2024; 448:139047. [PMID: 38520988 DOI: 10.1016/j.foodchem.2024.139047] [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: 11/18/2023] [Revised: 03/12/2024] [Accepted: 03/13/2024] [Indexed: 03/25/2024]
Abstract
Dry-salted pirarucu (Arapaima gigas) plays an important cultural role in the Amazon region - South America. In this study, we explored the changes in the chemical composition of pirarucu meat following the drying-salting process via 1H NMR spectroscopy. Combining multivariate and univariate statistical analyses yielded a robust differentiation of metabolites involved in the process. VIP score (>1), p-value (<0.05), and AUC (>0.7) were considered to selecting compounds that had significant fluctuations in their contents along the process. Our results pointed out acetate, lactate, succinate, and creatinine as metabolites undergoing significant changes during the drying-salting process. Creatinine was not detected in fresh samples. The investigation of multiple components delves deeper into the molecular nuances of the salting-drying process's impact on fish meat, providing a more comprehensive understanding of the possible chemical transformations and how the matrix's quality control and nutritional aspects should be addressed.
Collapse
Affiliation(s)
- Samuel O Silva
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Universidade Federal do Amazonas - UFAM, Manaus, Amazonas CEP 69067-005, Brazil
| | - Lucas Pedro G Junior
- Programa de pós-graduação em Aquicultura, Universidade Nilton Lins, Manaus, Amazonas CEP 69058-030, Brazil
| | - Marcos B Machado
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Universidade Federal do Amazonas - UFAM, Manaus, Amazonas CEP 69067-005, Brazil
| | - Rogério S Jesus
- Instituto Nacional de Pesquisas da Amazônia - INPA, Laboratório de Tecnologia de Alimentos, Manaus, Amazonas CEP 69055-010, Brazil
| | - Marco Antônio S Farias
- Departamento de Tecnologia Agroindustrial e Socioeconomia Rural - DTAiSeR, Universidade Federal de São Carlos - UFSCar, São Paulo CEP 13600-970, Brazil
| | - Jaqueline A Bezerra
- Departamento de Química, Ambiente e Alimentos - DQA, Instituto Federal de Educação, Ciência e Tecnologia do Amazonas - IFAM, Manaus, Amazonas CEP, 69020-120 Brazil
| | - Alan Diego C Santos
- Núcleo de Estudos Químicos de Micromoléculas da Amazônia - NEQUIMA, Universidade Federal do Amazonas - UFAM, Manaus, Amazonas CEP 69067-005, Brazil.
| |
Collapse
|
2
|
Sun H, Ma J, Cao Q, Ren G, Li Z, Xie H, Huang M. Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion. Int J Biol Macromol 2024; 274:133348. [PMID: 38925174 DOI: 10.1016/j.ijbiomac.2024.133348] [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: 12/11/2023] [Revised: 05/23/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024]
Abstract
Soluble dietary fibre (SDF) has gained growing interest because of its multiple functional and nutritional benefits. In the current study, the effect of SDF extracted from eucheuma seaweed on both the physicochemical properties and the released metabolites of yellow cakes was evaluated systematically. The results revealed that the addition of SDF induced increases in specific gravity, specific volume and water content of yellow cakes, and caused a decrease in weight loss and changes in texture and colour. In addition, sensory evaluation showed that up to 10 % substitution of flour with SDF was acceptable. In vitro digestion of cakes demonstrated that flour substitution with SDF at different levels (8 %-14 %) significantly reduced the release of glucose, ranging from 11.24 % to 29.12 %. In addition to the increased apparent viscosity of the cake digesta, the metabolite analysis based on nuclear magnetic resonance spectroscopy identified a total of 29 metabolites, including amino acids, fatty acids and sugars. Notably, the addition of SDF reduced the release of amino acids and fatty acids after digestion. These findings suggested that seaweed SDF was a potential substitute for some food components, which would provide functional benefits to the digestive characteristics.
Collapse
Affiliation(s)
- Hong Sun
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Yixing Institute of Food and Biotechnology Co., Ltd, Yixing 214200, Jiangsu Province, China
| | - Jingyi Ma
- Department of Food Science and Technology, National University of Singapore, 117542 Singapore, Singapore
| | - Qing Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zhaofeng Li
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing 214200, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Min Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
| |
Collapse
|
3
|
Huang Z, Wang Q, Cao J, Zhou D, Li C. Mechanisms of polyphenols on quality control of aquatic products in storage: A review. Crit Rev Food Sci Nutr 2024; 64:6298-6317. [PMID: 36655433 DOI: 10.1080/10408398.2023.2167803] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes, and bacteria. At the same time, compared with synthetic antioxidants, based on the antibacterial and antioxidant mechanism of biological agents, the development of natural, nontoxic, low-temperature, better-effect green biological preservatives is more acceptable to consumers. The type and molecular structure of polyphenols affect their antioxidant and antibacterial effectiveness. This review will describe how they achieve their antioxidant and antibacterial effects. And the recent literature on the mechanism and application of polyphenols in the preservation of aquatic products was updated and summarized. The conclusion is that in aquatic products, polyphenols alleviate lipid oxidation, protein degradation and inhibit the growth and reproduction of microorganisms, so as to achieve the effect of storage quality control. And put forward suggestions on the application of the research results in aquatic products. We hope to provide theoretical support for better exploration of the application of polyphenols and aquatic product storage.
Collapse
Affiliation(s)
- Zhiliang Huang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Qi Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
4
|
Ebirim RI, Long W. Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish ( Ictalurus punctatus) Fillets Stored at 4 °C. Foods 2024; 13:1445. [PMID: 38790745 PMCID: PMC11119078 DOI: 10.3390/foods13101445] [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: 03/20/2024] [Revised: 04/29/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
This study aimed to evaluate cinnamaldehyde (CN) and clove oil (CO) effectiveness in inhibiting growth and killing spoilage and total aerobic bacteria when overlaid with catfish fillet stored at 4 °C. A 1.00 mL concentration of CO inhibited growth by 2.90, 1.96, and 1.96 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria. Similarly, treatment with 1.00 mL of CN resulted in ZIB of 2.17, 2.10, and 1.10 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria from catfish exudates. Total bacteria from catfish exudates treated with 0.50 mL CN for 40 min, resulted in a 6.84 log decrease, and treatment with 1.00 mL resulted in a 5.66 log decrease at 40 min. Total bacteria exudates treated with 0.50 mL CO resulted in a 9.69 log reduction at 40 min. Total bacteria treated with 1.00 mL CO resulted in a 7.69 log decrease at 7 days, while untreated pads overlaid with catfish resulted in ≥9.00 CFU/mL. However, treated absorbent pads with catfish at 7 days, using 0.50 mL and 1.00 mL CN, had a bacterial recovery of 5.53 and 1.88 log CFU/mL, respectively. Furthermore, CO at 0.50 mL and 1.00 mL reduced the bacteria count to 5.21 and 1.53 log CFU/mL, respectively, at day 7.
Collapse
Affiliation(s)
| | - Wilbert Long
- Department of Human Ecology, Delaware State University, 1200 North Dupont Highway, Dover, DE 19901, USA
| |
Collapse
|
5
|
Guan P, Fan S, Dong W, Wang X, Li Z, Song M, Suo B. Comparative genomic analysis and multilocus sequence typing of Staphylococcus aureus reveals candidate genes for low-temperature tolerance. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 923:171331. [PMID: 38428609 DOI: 10.1016/j.scitotenv.2024.171331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
Staphylococcus aureus is one of the most frequently detected foodborne pathogens in cold chain foods. Worryingly, small colony variants (SCVs) can survive in cold environments for a long time and can revert to rapidly growing cells in suitable environments, causing serious food safety issues. This study investigated the underlying mechanism of SCV formation at low temperature (4 °C) via comparative genomics. Multilocus sequence typing (MLST) of 105 strains of S. aureus was divided into 9 sequence types. The ST352 strains exhibited the greatest tolerance to low temperature, with a mean reduction in survival rate of 10.34 % (p < 0.05). Comparative genomics revealed a total of 1941 core genes in the three S. aureus strains, and BB-1 had 468 specific genes, which were enriched mainly in translation, DNA recombination, DNA repair, metabolic pathways, two-component systems, and quorum sensing. Molecular docking analysis revealed that the binding of the RsbW protein to the SigB protein of BB-1 decreased due to base mutations in rsbW, while the binding to the RsbV protein was enhanced. In addition, the results of real-time quantitative PCR showed that the RsbV-RsbW/SigB system of BB-1 may play a role in the low-temperature survival of S. aureus and the formation of SCVs. These results suggest that genes specific to BB-1 may contribute to the mechanism of adaptation to low temperature and the formation of SCVs. This study helps elucidate the causes of SCV formation by S. aureus at low temperature at the molecular level and provides a basis for exploring the safety control of cold chain food environments.
Collapse
Affiliation(s)
- Peng Guan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Shijia Fan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Wenjing Dong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaojie Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Zhen Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Miao Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China.
| |
Collapse
|
6
|
Wu P, Yang J, Meng X, Weng Y, Lin Y, Li R, Lv X, Ni L, Han JZ, Fu C. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4015-4027. [PMID: 38294304 DOI: 10.1002/jsfa.13284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/29/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation. RESULTS The findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water-treated and nisin-treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1-octen-3-ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality. CONCLUSION The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Peifen Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jie Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xiaojie Meng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yanlin Weng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yayi Lin
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ruili Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Caili Fu
- Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou, China
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| |
Collapse
|
7
|
Siddiqui SA, Singh S, Bahmid NA, Sasidharan A. Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis. Heliyon 2024; 10:e29066. [PMID: 38655319 PMCID: PMC11035943 DOI: 10.1016/j.heliyon.2024.e29066] [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: 10/24/2023] [Revised: 03/12/2024] [Accepted: 03/29/2024] [Indexed: 04/26/2024] Open
Abstract
Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology.
Collapse
Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany
| | - Shubhra Singh
- Department of Tropical Agriculture and International cooperation, National Pingtung University of Science and Technology, 91201, Taiwan
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad P.O 682506, Kerala, India
| |
Collapse
|
8
|
Ratnawati SE, Kuuliala L, Verschuere N, Cnockaert M, Vandamme P, Devlieghere F. The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing. Food Microbiol 2024; 118:104407. [PMID: 38049269 DOI: 10.1016/j.fm.2023.104407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/06/2023] [Accepted: 10/20/2023] [Indexed: 12/06/2023]
Abstract
Few studies have addressed species-level identification of spoilage bacteria in blue mussels packed under modified atmospheres (MAs). We investigated the effect of MAs and seasons on the tentative species-level of dominant spoilage bacteria in blue mussels. Summer (s) and winter (w) blue mussels were stored at 4 °C in the atmospheres (%CO2/O2/N2): A40s (30/40/30), B60s (40/60/0), C60s (0/60/40), A40w (30/40/30), and D75w (25/75/0). In total, 122 culturable isolates were obtained at the final stage of shelf life, when mortality was high (56-100%) and total psychrotrophic bacteria counted >7 log CFU g-1. Biochemical properties were analyzed using gram reactions, catalase and oxidase activities, and salt tolerance tests. Culturable isolates were identified through matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and 16 S rRNA gene sequence analysis. Spoilage potential tests were investigated by evaluating protease, lipase, and fermentation activities as well as gas and H2S production. The culturable isolates showed tolerance to varied salt concentrations. Psychromonas arctica, Pseudoalteromonas elyakovii, and Shewanella frigidimarina were dominating in specific MAs. Winter blue mussels resulted in a higher variation of spoilage bacteria, including S. frigidimarina, S. vesiculosa, S. polaris, Micrococcus luteus, Paeniglutamicibacter terrestris sp. nov., and Alteromonas sp.
Collapse
Affiliation(s)
- S E Ratnawati
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta, Indonesia.
| | - L Kuuliala
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - N Verschuere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - M Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - P Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - F Devlieghere
- Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| |
Collapse
|
9
|
Jia S, Shen H, Wang D, Liu S, Ding Y, Zhou X. Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review. Food Chem 2024; 431:137142. [PMID: 37591146 DOI: 10.1016/j.foodchem.2023.137142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/10/2023] [Indexed: 08/19/2023]
Abstract
Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due to growing concerns about the adverse effects of excessive NaCl consumption, how to reduce NaCl content while ensuring quality and safety has become a research hotspot in this field. This review mainly discusses the role of NaCl in dry-cured meat, as well as novel salt-reducing substances that can substitute for the effects of NaCl to achieve sodium reduction objectives. New technologies, such as vacuum curing, ultrahigh pressure curing, ultrasonic curing, pulsed electric field curing, and gamma irradiation, to facilitate the development of low-sodium products are also introduced. The majority of current salt reduction technologies function to enhance salt diffusion and decrease curing time, resulting in a decrease in NaCl content. Notably, future studies should focus on implementing multiple strategies to compensate for the deficiencies in flavor and safety caused by NaCl reduction.
Collapse
Affiliation(s)
- Shiliang Jia
- 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
| | - Hanrui Shen
- 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
| | - Dong Wang
- 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
| | - Shulai Liu
- 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
| | - Xuxia Zhou
- 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.
| |
Collapse
|
10
|
Zhang Q, Kong B, Liu H, Du X, Sun F, Xia X. Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13279. [PMID: 38284612 DOI: 10.1111/1541-4337.13279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.
Collapse
Affiliation(s)
- Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
11
|
Zhou Q, Lan W, Xie J. Phenolic acid-chitosan derivatives: An effective strategy to cope with food preservation problems. Int J Biol Macromol 2024; 254:127917. [PMID: 37939754 DOI: 10.1016/j.ijbiomac.2023.127917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 10/30/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
Chitosan, a cost-effective and eco-friendly natural polymeric material, possesses excellent film-forming properties. However, it has low solubility and biological activity, which hinders its widespread applications. To overcome these limitations, researchers have developed phenolic acid-chitosan derivatives that greatly enhance the mechanical, antibacterial and antioxidant properties of chitosan, expanding its potential application, particularly in food preservation. This review aims to provide an in-depth understanding of the structure and biological activity of chitosan and phenolic acid, as well as various synthetic techniques employed in their modification. Phenolic acid-chitosan derivatives exhibit improved physicochemical properties, such as enhanced water solubility, thermal stability, rheological properties, and crystallinity, through grafting techniques. Moreover, these derivatives demonstrate significantly enhanced antibacterial and antioxidant activities. Through graft modification, phenolic acid-chitosan derivatives offer promising applications in food preservation for diverse food products, including fruits, vegetables, meat, and aquatic products. Their ability to improve the preservation and quality of these food items makes them an appealing option for the food industry. This review intends to provide a deeper understanding of phenolic acid-chitosan derivatives by delving into their synthetic technology, characterization, and application in the realm of food preservation.
Collapse
Affiliation(s)
- Qi Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| |
Collapse
|
12
|
Zhang Z, Tang H, Cai K, Liang R, Tong L, Ou C. A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish. Foods 2023; 12:3964. [PMID: 37959082 PMCID: PMC10650302 DOI: 10.3390/foods12213964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.0074% acrylamide monomer residue, meanwhile, the addition of BCG improved the thermal stability of the indicator. In vapor tests with various concentrations of trimethylamine, the indicator performed similarly at both 4 °C and 25 °C. The total color difference values (ΔE) exhibited a significant linear response to TVB-N levels ranging from 4.29 to 30.80 mg/100 g at 4 °C (R2 = 0.98). Therefore, the PAAm/BCG indicator demonstrated stable and sensitive color changes based on pH variations and could be employed in smart packaging for real-time assessment of fish freshness.
Collapse
Affiliation(s)
- Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315100, China;
| | - Keyan Cai
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| |
Collapse
|
13
|
Chu Y, Mei J, Xie J. Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage. Food Res Int 2023; 172:113145. [PMID: 37689909 DOI: 10.1016/j.foodres.2023.113145] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
Microorganisms, lipids, and proteins always interact in a complex way in the fish matrix, which becomes a hindrance to evaluate the quality of the individual factors affecting them. In order to investigate the relationship between protein deterioration and volatile compounds (VOCs) in grouper during cold storage, the myofibril protein (MP) was used as a single-factor study to exclude microorganisms and lipids effects. The oxidation and degradation of MP during storage at 4 ℃ were evaluated, including MP content, total sulfhydryl content, carbonyl content, spatial structure and microstructure. Headspace-solid phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the VOCs of grouper MP, and a total of 7 key VOCs were selected, including three ketones (2-nonanone, 2-undecanone and 2-tridecanone), three esters (methyl butyrate, methyl palmitate and methyl ester 9-octadecenoic acid) and one alcohol (3-methyl-1-butanol). At the same time, a non-targeted metabolomics method based on UPLC-Q-Extractive Orbitrap was used to investigate the changes in metabolites during MP storage. A total of 107 up-regulated differential metabolites and 7 down-regulated metabolites were annotated, and 6 metabolic pathways highly related to proteins were screened. Spearman correlation analysis showed that 7 key VOCs are associated with the biosynthesis and metabolism of ornithine and lysine. And a possible solution to protein deterioration in grouper was proposed, which provided a reference for improving protein quality and regulating flavor formation during cold storage of grouper at source.
Collapse
Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
| |
Collapse
|
14
|
Chu Y, Ding Z, Wang J, Xie J, Ding Y. Factors affecting the quality of frozen large yellow croaker ( Pseudosciaena crocea) in cold chain logistics: Retention time and temperature fluctuation. Food Chem X 2023; 18:100742. [PMID: 37397216 PMCID: PMC10314198 DOI: 10.1016/j.fochx.2023.100742] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 07/04/2023] Open
Abstract
The purpose of this study is to provide a reference for avoiding the quality loss of large yellow croaker in cold chain transportation. The effects of retention time before freezing and temperature fluctuation caused by transshipment in logistics were evaluated by TVB-N, K value, TMA value, BAs, FAAs content and protein-related characteristics. The results showed that the retention would lead to the rapid increase of TVB-N, K value, and TMA value. And the temperature fluctuation would further lead to deterioration of these indicators. We concluded that the influence of retention time was far greater than that of temperature fluctuation. In addition, the bitter free amino acids (FAAs) were highly correlated with the freshness-related indicators, which could reflect the freshness changes of samples, especially the quantity of histidine. Therefore, it is suggested to freeze samples immediately after catching and try to avoid temperature fluctuations during cold chain to maintain the quality.
Collapse
Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Zhaoyang Ding
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
| | - Yuting Ding
- College of Food Science & Technology, Zhejiang University of Technology, Hangzhou, China
| |
Collapse
|
15
|
Du X, Kong B, He J, Zhang Q, An G, Zhang T, Xia X. Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi. Food Chem 2023; 426:136633. [PMID: 37329788 DOI: 10.1016/j.foodchem.2023.136633] [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: 03/15/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The inhibitory effect of water-tailored natural deep eutectic solvents (NADES) constructed from citric acid and trehalose with different amounts on the quality deterioration and oxidation of frozen-thawed (F-T) mirror carp (Cyprinus carpio L.) surimi was studied. NADES was obtained by citric acid to trehalose and the effect of moisture addition (v/v) on the structure, physicochemical, and anti-freezing capacity of NADES was assessed. NADES + 10 % H2O has relatively low viscosity (25 %) and strong freezing resistance. However, a 50 % H2O addition leads to the disappearance of the hydrogen bond. The addition of NADES effectively inhibits water loss, migration, and mechanical damage on F-T surimi. An inhibitory effect of 4 % (w/w) NADES on oxidation was verified by a decrease in carbonyl contents (17.4 %, 8.63 %) and TBARS (37.9 %, 15.2 %) of surimi compared with control (P < 0.05) and sucrose + sorbitol after 5F-T cycles, suggesting the potential of NADES as a cryoprotectant for the food industry.
Collapse
Affiliation(s)
- 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
| | - Junjie He
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Geer An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tingting Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
16
|
Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic pathways. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
|
17
|
He Y, Xie Z, Xu Y, Guo C, Zhao X, Yang H. Effect of slightly acid electrolysed water ice on metabolite and volatilome profile of shrimp (Penaeus vannamei) during cold storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
18
|
Zhuang S, Liu Y, Gao S, Tan Y, Hong H, Luo Y. Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes. Food Chem 2023; 403:134309. [DOI: 10.1016/j.foodchem.2022.134309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
|
19
|
Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage. Food Chem 2023; 404:134616. [DOI: 10.1016/j.foodchem.2022.134616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/07/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022]
|
20
|
Tan C, Li P, Shang N. Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
21
|
The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
22
|
Zhuang S, Tian L, Liu Y, Wang L, Hong H, Luo Y. Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food Chem 2023; 399:133989. [DOI: 10.1016/j.foodchem.2022.133989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 10/15/2022]
|
23
|
Zhou C, Li C, Cui H, Lin L. Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives. Crit Rev Food Sci Nutr 2022; 64:5143-5160. [PMID: 36454059 DOI: 10.1080/10408398.2022.2151974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.
Collapse
Affiliation(s)
- Changqian Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| |
Collapse
|
24
|
Chen L, Li X, Lou X, Shu W, Hai Y, Wen X, Yang H. NMR-based metabolomics reveals the antibacterial effect of electrolysed water combined with citric acid on Aeromonas spp. in barramundi (Lates calcarifer) fillets. Food Res Int 2022; 162:112046. [DOI: 10.1016/j.foodres.2022.112046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 10/03/2022] [Accepted: 10/10/2022] [Indexed: 11/15/2022]
|
25
|
Lan Q, Tappi S, Braschi G, Picone G, Rocculi P, Laghi L. Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn ( Melicertus kerathurus) during Chilled Storage. Foods 2022; 11:foods11223677. [PMID: 36429269 PMCID: PMC9689486 DOI: 10.3390/foods11223677] [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: 10/16/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled storage, in relation to microorganisms' development. All treated samples showed lower viable counts throughout storage compared to the untreated counterparts. The limit of acceptability from a microbiological point of view was extended from 9 to as many as 35 days by 600 MPa treatment. Metabolites were quantified by 1H-NMR through a targeted-untargeted metabolomic approach. Molecules linked to nucleotides' degradation and amines' anabolism suggested an overall freshness improvement granted by HHP. Notably, putrescine and cadaverine were detected only in untreated prawn samples, suggesting the inactivation of degradative enzymes by HHP. The concentration of molecules that influence umami perception was significantly elevated by HHP, while in untreated samples, the concentration of molecules contributing to a sour taste gradually increased during storage. As metabolomics was applied in its untargeted form, it allowed us to follow the overall set of metabolites related to HHP processing and storage, thus providing novel insights into the freshness and taste quality of striped prawn as affected by high hydrostatic pressure.
Collapse
Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-0547-338-105
| |
Collapse
|
26
|
Li P, Mei J, Xie J. Carbon dioxide can inhibit biofilms formation and cellular properties of Shewanella putrefaciens at both 30 °C and 4 °C. Food Res Int 2022; 161:111781. [DOI: 10.1016/j.foodres.2022.111781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/11/2022] [Accepted: 08/17/2022] [Indexed: 11/25/2022]
|
27
|
Tang C, Xu Y, Yu D, Xia W. Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking. Food Res Int 2022; 160:111717. [DOI: 10.1016/j.foodres.2022.111717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/09/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
|
28
|
N-octadecyl lactose-amide modified microemulsions as targeting delivery carrier for α-linolenic acid: In vitro evaluation and interaction mechanism. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
29
|
Zhang C, Chen J, Pan X, Liu H, Liu Y. Sigma factor RpoS positively affects the spoilage activity of Shewanella baltica and negatively regulates its adhesion effect. Front Microbiol 2022; 13:993237. [PMID: 36118207 PMCID: PMC9478337 DOI: 10.3389/fmicb.2022.993237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 08/15/2022] [Indexed: 11/13/2022] Open
Abstract
Shewanella baltica is the dominant bacterium that causes spoilage of seafood. RpoS is an alternative sigma factor regulating stress adaptation in many bacteria. However, the detailed regulatory mechanism of RpoS in S. baltica remains unclear. This study aims to investigate the regulatory function of RpoS on spoilage activity and adhesion ability in S. baltica. Results revealed that RpoS had no effect on the growth of S. baltica, but positively regulated the spoilage potential of S. baltica accompanied by a slower decline of total volatile basic nitrogen, lightness, and the sensory score of fish fillets inoculated with rpoS mutant. RpoS negatively regulated the adhesion ability, which was manifested in that the bacterial number of rpoS mutant adhered to stainless steel coupon was higher than that of the S. baltica in the early stage, and the biofilm formed on glass slide by rpoS mutant was thicker and tighter compared with S. baltica. Transcriptomic analysis showed that a total of 397 differentially expressed genes were regulated by RpoS. These genes were mainly enrichment in flagellar assembly, fatty acid metabolism/degradation, and RNA degradation pathways, which were associated with motility, biofilm formation and cold adaptation. This study demonstrated that RpoS is a primary regulator involved in flagellar assembly mediated biofilm formation and cold adaptation-related spoilage activity of S. baltica. Our research will provide significant insights into the control of microbiological spoilage in seafood.
Collapse
|
30
|
Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: Working mechanism and bacteria metabolic responses. Food Res Int 2022; 159:111594. [DOI: 10.1016/j.foodres.2022.111594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/16/2022] [Accepted: 06/27/2022] [Indexed: 11/21/2022]
|
31
|
Yin H, Yuanrong Z, Li Y, Zijing X, Yongli J, Yun D, Danfeng W, Yu Z. Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
32
|
Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022; 64:740-759. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food safety and food waste have always been hot topics of discussion in recent years. However, the infection of human pathogenic bacteria and the waste of food resources caused by microbial-contaminated food remains common. Although traditional sterilization technology has been very mature, it causes changes in food flavor and excessive energy consumption to a certain extent. Moreover, the widespread bacterial resistance has also sounded a warning for researchers and finding a new alternative to antibiotics is urgently needed. The application of sonodynamic sterilization technology in medical treatment has aroused the interest of researchers. It provides ideas for new food sterilization technology. As a new non-thermal sterilization technology, sonodynamic sterilization technology has strong penetration, safety, less residue and by-products, and will less change the quality of the food itself. Therefore, sonodynamic sterilization technology has great potential applied in food sterilization technology. This review describes the concept of sonodynamic sterilization technology, the sterilization mechanism of sonodynamic sterilization and the inactivation mechanism of various pathogens, the classification and application of sonosensitizers, and the ultrasonic technology in sonodynamic sterilization in the application over the recent years. It provides a scientific reference for the application of sonodynamic sterilization technology in the field of food sterilization.
Collapse
Affiliation(s)
- Qi Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
33
|
Ran X, Yang Z, Chen Y, Yang H. Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107623] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
34
|
Metabolomics-based comparative study of breast colostrum and mature breast milk. Food Chem 2022; 384:132491. [DOI: 10.1016/j.foodchem.2022.132491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 11/23/2022]
|
35
|
Lou X, Hai Y, Le Y, Ran X, Yang H. Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
36
|
Li Y, Liu T, Meng X, Qian Y, Yan S, Liu Z. AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application. Foods 2022; 11:foods11152273. [PMID: 35954040 PMCID: PMC9368648 DOI: 10.3390/foods11152273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.
Collapse
Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Taige Liu
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Shijie Yan
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
- Correspondence: (S.Y.); (Z.L.)
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
- Correspondence: (S.Y.); (Z.L.)
| |
Collapse
|
37
|
Effect of CO 2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds. Food Chem 2022; 397:133748. [PMID: 35905618 DOI: 10.1016/j.foodchem.2022.133748] [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: 02/23/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/20/2022]
Abstract
To investigate the regulation mechanism of CO2 (0% CO2, 20% CO2, 60% CO2, and 100% CO2) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO2 significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO2. The hydrolysis and oxidation of lipid in CO2-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO2 efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO2 was observed.
Collapse
|
38
|
Liu CY, Tsai GJ, Pan CL, Shang KC, Tseng HJ, Chai HJ, Hsiao HI. Dual bacterial strains TTI for monitoring fish quality in food cold chain. J Food Sci 2022; 87:3562-3572. [PMID: 35789483 DOI: 10.1111/1750-3841.16174] [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: 11/21/2021] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 12/01/2022]
Abstract
Most microbial time-temperature indicators (TTIs) considered only one spoilage strain. This research compared single and dual spoilage strains-based microbial TTI for quality changes of chilled grouper fish (Epinephelus fuscoguttatus x E. lanceolatus) fillet products during distribution. The next-generation sequencing (NGS) and traditional plate count approach showed that Pseudomonas fragi and Vibrio parahaemolyticus were specific spoilage bacteria at 7 and 15°C. A dual-strain TTI response provides more accurate results than a single-strain TTI and provides an irreversible color change from yellow to reddish-brown, showing levels of fish freshness. The microbial TTI comprises fish spoilage bacteria strains with 3 log CFU/ml, a nutrient broth supplemented with 2% NaCl as a medium, and phenol red with 0.25 mg/ml as a pH indicator. Overall, this study points to the applicability of a dual-strain microbial TTI as a valuable tool for monitoring fish quality changes during cold chain break condition.
Collapse
Affiliation(s)
- Chia-Yu Liu
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| | - Guo-Jane Tsai
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| | - Chorng-Liang Pan
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| | - Kuo-Chung Shang
- Department of Transportation Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Hsiang-Jung Tseng
- Research and Development Department, Plastic Industry Development Center, Taichung, Taiwan
| | - Huey-Jine Chai
- Seafood Technology Division, Fisheries Research Institute, Council of Agriculture, Keelung, Taiwan
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (ROC)
| |
Collapse
|
39
|
NMR-based metabolomic investigation on antimicrobial mechanism of Salmonella on cucumber slices treated with organic acids. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108973] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
40
|
The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia. Foods 2022; 11:foods11131913. [PMID: 35804729 PMCID: PMC9266031 DOI: 10.3390/foods11131913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 02/01/2023] Open
Abstract
Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in vivo. The results of the spoilage of the inoculated fish fillets and spoilage of the refrigerated fish both showed that the adhesion ability of S. putrefaciens was positively correlated with the spoilage ability. High-throughput sequencing and GC-MS results showed that S. putrefaciens with high adhesion ability also significantly changed the intestinal flora of fish, causing an increase in the intestinal bacteria such as Plesionomas, Macellibacteroides, Acinetobacter, and Legionella, which then led to the increase in volatile substances such as low-grade aldehydes, alcohols, and ketones in the fish, serious fatty acid oxidation, and excitement of the fishy smell.
Collapse
|
41
|
Jian H, Shuangping L, Mujia N, Caixia L, Guixiao L, Jian M. Analysis of changes in simulated rancidification process during the storage of Huangjiu. FOOD SCIENCE & NUTRITION 2022; 10:3485-3491. [PMID: 36249974 PMCID: PMC9548371 DOI: 10.1002/fsn3.2951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/28/2022] [Accepted: 05/29/2022] [Indexed: 11/09/2022]
Abstract
Huangjiu, a traditional Chinese wine with low alcoholic strength, can easily develop rancidification upon microbial contamination in the long‐term storage process. In order to analyze the changes in key indexes in the rancidification process during the storage of Huangjiu, a laboratory simulation of microbial contamination changes was carried out. Changes in microbiological indexes, physicochemical indexes, and volatile flavor compounds in the rancidification process of Huangjiu can be divided into two stages. Test results demonstrated that within the early stage of the rancidification process, multiplication of contaminating microorganisms was in the adaptation phase with a slow OD600 growth value of Huangjiu, while physicochemical indexes such as the pH and amino acid nitrogen content changed relatively slowly. The contents of aldehyde compounds in the volatile flavor components of Huangjiu declined quickly to be lower than 1.0 mg/L, while the conductivity index increased by 6%. In the late stage, the OD600 value of Huangjiu increased rapidly and microorganism multiplication entered the logarithmic phase. Furthermore, changes in the physicochemical indexes are accelerated. Specifically, the histamine content increased by 457% and the content of aldehydes remains lower than 1.0 mg/L. The conductivity index continued to rise by 25% in this stage. This indicates that the two rancidification stages have different influences on the quality of Huangjiu. The conductivity value can be used as a staged representative index throughout the rancidification of Huangjiu to distinguish between different batches and evaluate the degree of microbial contamination. Additionally, the conductivity index can be used for long‐term online monitoring of large tank storage of Huangjiu.
Collapse
Affiliation(s)
- Hu Jian
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China
- Shanghai Jinfeng Wine Co., Ltd. Shanghai China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute Shaoxing China
| | - Liu Shuangping
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute Shaoxing China
| | - Nan Mujia
- University of Tibetan medicine Lhasa China
| | - Liu Caixia
- Jiangnan University (Shaoxing) Industrial Technology Research Institute Shaoxing China
| | - Liu Guixiao
- School of Continuing Education & E‐learning Jiangnan University Wuxi China
| | - Mao Jian
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute Shaoxing China
| |
Collapse
|
42
|
Li Y, Qian Y, Lou X, Hu Z, Hu Y, Zeng M, Liu Z. LuxS in Lactobacillus plantarum SS-128 Improves the Texture of Refrigerated Litopenaeus vannamei: Mechanism Exploration Using a Proteomics Approach. Front Microbiol 2022; 13:892788. [PMID: 35711745 PMCID: PMC9195002 DOI: 10.3389/fmicb.2022.892788] [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: 03/09/2022] [Accepted: 04/29/2022] [Indexed: 11/17/2022] Open
Abstract
This study illustrated the texture changes of Shewanella baltica-inoculated Litopenaeus vannamei during refrigerated storage with the exogenous addition of Lactobacillus plantarum SS-128. The group inoculated with SS-128 had an improved texture compared with that inoculated with the luxS-mutant group (ΔluxS). Proteomics were conducted to analyze the protein alterations in L. vannamei and supernatant, respectively. During storage, many texture-related proteins, including myosin heavy chain and beta-actin, were maintained due to luxS. Some endogenous enzymes related to the energy metabolism and hydrolysis of L. vannamei were downregulated. The luxS-induced interaction with S. baltica showed significant changes in the expression of some critical enzymes and pathways. The ATP-dependent zinc metalloprotease FtsH and protease subunit HslV were downregulated, and the oxidative phosphorylation and glycosaminoglycan degradation pathways in S. baltica were inhibited, resulting in the slow deterioration of L. vannamei. By exploring the mechanism underlying SS-128-led manipulation of the metabolism of spoilage bacteria, we clarified the texture maintenance mechanism of luxS in SS-128, providing theoretical evidence for SS-128 application in food preservation.
Collapse
Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| | - Xiaowei Lou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Zhiheng Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| |
Collapse
|
43
|
Hu Z, Chin Y, Huang J, Zhou J, Li G, Hu Y, Yuan C, Chen J. Inhibition of citral nanoemulsion to growth, spoilage ability and AI-2/ luxS quorum sensing system of Shewanella putrefaciens CN-32: A study on bacteriostasis from in vitro culture and gene expression analysis. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Objectives
The bacteriostatic effects of a citral nanoemulsion against Shewanella putrefaciens CN-32 (SHP CN-32) were investigated using in vitro culture and gene expression analysis, for building a potential application in spoilage microorganism control and aquatic products quality maintenance.
Materials and Methods
The SHP CN-32 was treated by prepared citral nanoemulsion when the minimal inhibitory concentration (MIC) was verified. The growth curve, membrane integrity, scanning electron microscope (SEM) observation, biofilm formation and quorum sensing (QS) signaling molecule AI-2 content were evaluated in different MIC treatment groups (0 MIC to 1.00 MIC). The gene expression status of SHP CN-32 in 0 MIC group and 0.50 MIC group were compared using transcriptome sequencing and quantitative PCR.
Results
The in vitro culture revealed that the citral nanoemulsion could inhibit the growth of SHP CN-32 with MIC of about 200 μg/ml. Images from membrane integrity, SEM and biofilm formation suggested significant biological structure damage in bacteria after treatment. Meanwhile, the quorum sensing (QS) signaling molecule AI-2 content showed a decline following the rise of treatment concentration. Transcriptome sequencing and quantitative PCR revealed that the majority genes related diversified functional metabolic pathways of SHP CN-32 were down-regulated at varying degree.
Conclusion
A significant bacteriostasis of citral nanoemulsion against Shewanella putrefaciens CN-32 (SHP CN-32) were verified via the results of growth inhibition, structural destruction, signal molecular decrease and gene expression down-regulation of strains. These synergies significantly affect the characteristic expression of SHP CN-32, revealing the application potential as bacteriostat, QS inhibitor and preservative in aquatic products.
Collapse
Affiliation(s)
- Zhiheng Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Yaoxian Chin
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Jiayin Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Jiaying Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Gaoshang Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Yaqin Hu
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5 , Morioka 020-8551, Japan
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
| |
Collapse
|
44
|
Zhao X, Lan W, Yang X, Xie J. Inactivation effect and protective barriers damage caused to
Shewanella putrefaciens
by stable chlorine dioxide combined with slightly acidic electrolyzed water. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xinyu Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
| | - Xin Yang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
| |
Collapse
|
45
|
Abdalla T, Al-Rumaithi H, Osaili TM, Hasan F, Obaid RS, Abushelaibi A, Ayyash MM. Prevalence, Antibiotic-Resistance, and Growth Profile of Vibrio spp. Isolated From Fish and Shellfish in Subtropical-Arid Area. Front Microbiol 2022; 13:861547. [PMID: 35464960 PMCID: PMC9019552 DOI: 10.3389/fmicb.2022.861547] [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: 01/24/2022] [Accepted: 03/18/2022] [Indexed: 12/03/2022] Open
Abstract
The study aimed to determine the prevalence of different species of Vibrio spp. in fish and shellfish sold in subtropical-arid countries (United Arab Emirates). It also examined the antimicrobial resistance of the isolated species and their growth behavior upon in vitro environmental changes concerning temperature, pH, and salinity. The prevalence of Vibrio spp. in fish and shellfish samples, was 64.5 and 92%, respectively. However, Vibrio parahemolyticus were detected in a mere 7.5 and 13.0% of the samples, respectively. On the other hand, Vibrio mimicus was detected in 1.5 and 8.5% of the samples, respectively. None of the six antibiotics studied except for Sulfamethoxazole-trimethoprim were effective against fish Vibrio spp. isolates. On a similar note, three antibiotics, namely Penicillin, Daptomycin, and Vancomycin, were ineffective against the shellfish isolates. The growth of the microorganisms did not show any significant trend with changes in pH and salinity. The optimum temperature for Vibrio spp. growth was observed to be 37°C.
Collapse
Affiliation(s)
- Tarfa Abdalla
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Hind Al-Rumaithi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Aisha Abushelaibi
- Campus Director at Higher Colleges of Technology, Dubai, United Arab Emirates
| | - Mutamed M Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| |
Collapse
|
46
|
Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
Collapse
|
47
|
Tan C, Xiao M, Wu R, Li P, Shang N. Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C. Front Microbiol 2022; 13:849236. [PMID: 35432233 PMCID: PMC9006255 DOI: 10.3389/fmicb.2022.849236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/14/2022] [Indexed: 11/13/2022] Open
Abstract
Spoilage bacteria seriously influence the flavor and quality of fish meat. In this study, we investigated the quality characteristics, bacterial community, and volatile profiles of refrigerated (4°C) sturgeon filets during 10-day storage. On day 10, the refrigerated samples showed the lowest bacterial diversity and the largest difference in microbiota and biochemistry. The dominant genera in the fresh samples were Macrococcus, Acinetobacter, Moraxella, Brucella, and Pseudomonas, while the dominant bacteria changed into Acinetobacter, Carnobacterium, Macrococcus, Pseudomonas, and Psychrobacter at the end of storage. Our results suggest that these dominant taxa contribute to the spoilage of the refrigerated sturgeon filets. Meanwhile, during the storage, total viable counts, total volatile basic nitrogen, thiobarbituric acid-reactive substances, and trichloroacetic acid-soluble peptide significantly increased (P < 0.05), while the sensory score decreased steadily. Additionally, the ATP-related compounds and the K-value showed similarly increasing trends. The shelf-life of the refrigerated sturgeon filets was less than 8 days. The gas chromatography–ion mobility spectrometry results suggest that hexanal, ethyl acetate, ethanol, butanal, 1-propanol, isopentyl alcohol, 2-pentanone, 2-heptanone, ethyl propanoate, and propyl sulfide are potential chemical spoilage markers. The predicted metabolic pathways indicated an abundant carbohydrate metabolism and amino metabolism in the refrigerated sturgeon filets. This study provides insight into the determinants of sturgeon shelf-life and the spoilage process involved in refrigerated fish.
Collapse
Affiliation(s)
- Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Mengyuan Xiao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ruiyun Wu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Pinglan Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
- *Correspondence: Pinglan Li,
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
- Nan Shang,
| |
Collapse
|
48
|
Metabolic Responses of "Big Six" Escherichia coli in Wheat Flour to Thermal Treatment Revealed by Nuclear Magnetic Resonance Spectroscopy. Appl Environ Microbiol 2022; 88:e0009822. [PMID: 35285244 DOI: 10.1128/aem.00098-22] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Escherichia coli outbreaks linked to wheat flour consumption have kept emerging in recent years, which necessitated an antimicrobial step being incorporated into the flour production process. The objectives of this in vivo study were to holistically evaluate the sanitizing efficacy of thermal treatment at 60 and 70°C against the "big six" E. coli strains (O26:H11, O45:H2, O103:H11, O111, O121:H19, and O145) in wheat flour and to assess the strain-specific metabolic responses using nuclear magnetic resonance (NMR) spectroscopy. The 70°C treatment temperature indiscriminatingly inactivated all strains by over 4.3-log CFU/g within 20 min, suggesting the high sanitization effectiveness of this treatment temperature, whereas the treatment at 60°C inactivated the strains to various degrees during the 1-h process. The most resistant strains at 60°C, O26 and O45, were characterized by amino acid and sugar depletion, and their high resistance was attributed to the dual effects of activated heat shock protein (HSP) synthesis and promoted glycolysis. O121 also demonstrated these metabolic changes, yet its thermal resistance was largely impaired by the weakened membrane structure and diminished osmotic protection due to phosphorylcholine exhaustion. In contrast, O111, O145, and O103 presented a substantial elevation of metabolites after stress at 60°C; their moderate thermal resistance was mainly explained by the accumulation of amino acids as osmolytes. Overall, the study enhanced our understanding of the metabolic responses of big six E. coli to heat stress and provided a model for conducting NMR-based metabolomic studies in powdered food matrices. IMPORTANCE "Big six" Escherichia coli strains have caused several outbreaks linked to wheat flour consumption in the last decade, revealing the vital importance of adopting an antimicrobial treatment during the flour production process. Therefore, the present study was carried out to evaluate the efficacy of a typical sanitizing approach, thermal treatment, against the big six strains in wheat flour along with the underlying antimicrobial mechanisms. Findings showed that thermal treatment at 60 and 70°C could markedly mitigate the loads of all strains in wheat flour. Moreover, activated heat shock protein synthesis combined with expedited glycolysis and enhanced osmotic protection were identified as two major metabolic alteration patterns in the E. coli strains to cope with the heat stress. With the responses of big six in wheat flour to thermal treatment elucidated, scientific basis for incorporating a thermal inactivation step in wheat flour production was provided.
Collapse
|
49
|
Li X, Tu Z, Sha X, Li Z, Li J, Huang M. Effect of coating on flavor metabolism of fish under different storage temperatures. Food Chem X 2022; 13:100256. [PMID: 35498994 PMCID: PMC9040036 DOI: 10.1016/j.fochx.2022.100256] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022] Open
Abstract
Coating could reduce the accumulation of aldehydes and the accumulation of alcohols during fish storage process. Coating could slow down the accumulation of off-taste FFAs during fish storage process. GEO-gelatin coating (GGC) worked better than gelatin coating (GC) in maintaining fish flavor. Metabolic mechanisms of fish flavor at different storage temperatures were different.
Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 °C showed better effect than that at 25 °C on maintain water content, color and texture, however, fish fillets stored at 25 °C were closer to fresh fish in volatile flavor and taste flavor than that at 4 °C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC.
Collapse
Affiliation(s)
- Xin Li
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
- Corresponding authors at: National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China (Zong-Cai Tu).
| | - Xiaomei Sha
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- Corresponding authors at: National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China (Zong-Cai Tu).
| | - Zhongying Li
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jinlin Li
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, China
| |
Collapse
|
50
|
Ye B, Chen J, Fu L, Wang Y. Application of nondestructive evaluation (NDE) technologies throughout cold chain logistics of seafood: Classification, innovations and research trends. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|