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Li G, Wang X, Zeng W, Qin Z, Li J, Chen J, Zhou J. Engineering Gluconbacter oxydans with efficient co-utilization of glucose and sorbitol for one-step biosynthesis of 2-keto-L-gulonic. BIORESOURCE TECHNOLOGY 2024; 406:131098. [PMID: 38986886 DOI: 10.1016/j.biortech.2024.131098] [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: 02/26/2024] [Revised: 07/03/2024] [Accepted: 07/07/2024] [Indexed: 07/12/2024]
Abstract
As the highest-demand vitamin, the development of a one-step vitamin C synthesis process has been slow for a long time. In previous research, a Gluconobacter oxydans strain (GKLG9) was constructed that can directly synthesize 2-keto-L-gulonic acid (2-KLG) from glucose, but carbon source utilization remained low. Therefore, this study first identified the gene 4kas (4-keto-D-arabate synthase) to reduce the loss of extracellular carbon and inhibit the browning of fermentation broth. Then, promoter engineering was conducted to enhance the intracellular glucose transport pathway and concentrate intracellular glucose metabolism on the pentose phosphate pathway to provide more reducing power. Finally, by introducing the D-sorbitol pathway, the titer of 2-KLG was increased to 38.6 g/L within 60 h in a 5-L bioreactor, with a glucose-to-2-KLG conversion rate of about 46 %. This study is an important step in the development of single-bacterial one-step fermentation to produce 2-KLG.
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Affiliation(s)
- Guang Li
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xuyang Wang
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Weizhu Zeng
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Zhijie Qin
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Jingwen Zhou
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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2
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Pang Z, Lee JW, Lee Y, Moon B. Changes in quality characteristics and biogenic amine contents in beef by cooking methods. Food Sci Biotechnol 2024; 33:2313-2321. [PMID: 39145133 PMCID: PMC11319698 DOI: 10.1007/s10068-024-01650-9] [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: 05/02/2024] [Revised: 06/14/2024] [Accepted: 06/19/2024] [Indexed: 08/16/2024] Open
Abstract
This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%. Pan-grilling (PG), air-frying (AF), and IR-grilling (IR) methods showed a range of water content from 46.90 to 54.19%. In the taste results by the electronic tongue, umami and saltiness were higher in the high cooking temperature methods (PG, AF, IR, and combined sous-vide + pan-grilling [SVP]) than SV (p < 0.05). Compared to the control, total BAs concentrations decreased by 67.32% (SV), 64.90% (AF), 62.46% (IR), and 50.64% (PG), and SVP showed the largest decrease of 68.64% (p < 0.05). Therefore, SVP was considered the most effective cooking method for reducing BAs and maintaining the quality characteristics of beef loin. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01650-9.
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Affiliation(s)
- Zheng Pang
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| | - Jo-Won Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| | - Yoona Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong, Gyeonggi 17546 Republic of Korea
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3
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Luo H, Ou J, Huang J. Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate. Foods 2024; 13:992. [PMID: 38611299 PMCID: PMC11012208 DOI: 10.3390/foods13070992] [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: 02/25/2024] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range of diseases. Its remarkable antioxidant properties and ability to capture reactive carbonyl species make it a key player among tea's polyphenolic components. This paper delves into the synthesis and origins of both EGCG and reactive carbonyl species (RCS), emphasizing the toxicity of RCS in various food sources and their formation during food processing. Understanding EGCG's capability to capture and metabolize RCS is crucial for harnessing its health benefits. Thus, this paper explores the underlying mechanisms of EGCG for RCS inhibition and its role in capturing these compounds to generate EGCG-RCS adducts. And the absorption and metabolism of EGCG-RCS adducts is also discussed.
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Affiliation(s)
- Haiying Luo
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (H.L.); (J.O.)
| | - Juanying Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (H.L.); (J.O.)
| | - Junqing Huang
- School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
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4
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Shi H, Gao R, Liu H, Wang Z, Zhang C, Zhang D. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chem 2024; 436:137742. [PMID: 37857196 DOI: 10.1016/j.foodchem.2023.137742] [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: 07/09/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. Nε-carboxymethyl lysine (CML, 11.78-49.32 μg/g) and Nε-carboxyethyl lysine (CEL, 8.48-171.00 μg/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.
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Affiliation(s)
- Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design, Wageningen University, PO Box 8130, 6700 EW Wageningen, the Netherlands
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Liu Y, Liu C, Huang X, Li M, Zhao G, Sun L, Yu J, Deng W. Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying. Food Res Int 2024; 178:113901. [PMID: 38309860 DOI: 10.1016/j.foodres.2023.113901] [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: 10/30/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
The Maillard reaction occurs during the frying of batter-coated meat products, resulting in the production of advanced glycosylation products that are harmful to human health. This study investigated the effects of frying temperature (140, 150, 160, 170 and 180 ℃) and time (80, 100, 120, 140 and 160 s) on the quality, advanced glycation end product (AGE) level and the relationship between these parameters in batter-coated meat products were investigated. The results showed that with an increase in frying temperature and time, the moisture content of the batter-coated meat products gradually decreased, the thiobarbituric Acid Reactive Substance (TBARS) values and oil content increased to 0.37 and 21.7 %, respectively, and then decreased, and CML and CEL content increased to 7.30 and 4.86 mg/g, respectively. Correlation analysis showed that the moisture content and absorbance at 420 nm, as well as TBARS values, were highly correlated with the oil content in batter-coated meat products. Additionally, the absorbance at 420 nm and TBARS levels were significantly correlated with AGE levels. Moreover, the AGE content in batter-coated meat products was less variable at lower frying temperatures or shorter frying times, and the influence of temperature on AGE formation was greater than that of time. Overall, these findings may help to better control the cooking conditions of batter-coated meat products based on AGE profiles.
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Affiliation(s)
- Yanxia Liu
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Chun Liu
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaoshu Huang
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Miaoyun Li
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
| | - Gaiming Zhao
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Lingxia Sun
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Jiahuan Yu
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Deng
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
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6
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Fu H, Feng Q, Qiu D, Shen X, Li C, He Y, Shang W. Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine. Food Chem 2023; 429:136976. [PMID: 37517226 DOI: 10.1016/j.foodchem.2023.136976] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/01/2023] [Accepted: 07/20/2023] [Indexed: 08/01/2023]
Abstract
Deodorization and umami enhancement are important challenges in promoting and consuming fish products. The aim of this study was to establish whether exogenous addition of oxidized lipids and cysteine can improve the fishy, umami and create a characteristic flavor in tilapia fish head soup. The results revealed that adding oxidized lipids and cysteine enhanced the sensory attributes of fish head soup and promoted the production of pleasant-tasting amino acids and fewer bitter amino acids in the Maillard reaction. Additionally, the combination increased the levels of well-flavored aldehydes, esters, heterocyclic compounds and less hydrocarbons in the fish head soup. Among the 13 volatile compounds screened, nine were identified as characteristic aromas of fish head soup, including nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol, (E)-2-decenal, acetic acid, hexanal, heptanal, 2-octenal, and decanal. Exogenous lipid oxidation products, fatty acid oxidation, and Maillard reaction can improve the aroma and umami of tilapia fish head soup.
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Affiliation(s)
- Huixian Fu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Dan Qiu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China.
| | - Wenting Shang
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
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7
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Wu R, Jia C, Rong J, Xiong S, Liu R. Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp. Foods 2023; 12:4362. [PMID: 38231862 DOI: 10.3390/foods12234362] [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: 10/12/2023] [Revised: 11/24/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
Fried shrimp are popular for their attractive organoleptic and nutritional qualities. However, consumers are more concerned about the safety of fried foods. To investigate the formation of advanced glycation end products (AGEs) in fried shrimp and provide pretreatment guidance for producing low-AGEs fried pacific white shrimp were treated with seven pretreatment methods before frying. The AGEs contents, physicochemical indicators, and their correlations in the fried shrimps' interior, surface, and batter layer were analyzed. Results indicated that pretreatment methods influenced both Maillard and oxidation reactions by altering the basic compositions, which controlled the formation of AGEs. The highest and lowest AGEs contents were obtained in shelled shrimp with exscinded back and whole shrimp, respectively. The batter-coated treatment reduced the AGEs contents in samples but increased the oil content. Correlation analysis showed that lipid oxidation was the decisive chemical reaction to the formation of AGEs by promoting the generation of dicarbonyl compounds and their combination with free amino acids. Conclusively, the whole shrimp was suitable for producing fried shrimp with low AGEs, oil content, and desirable color.
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Affiliation(s)
- Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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8
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Niu L, Kong S, Chu F, Huang Y, Lai K. Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products. Foods 2023; 12:4324. [PMID: 38231755 DOI: 10.3390/foods12234324] [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: 09/24/2023] [Revised: 11/22/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
The contents of free and protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.34-137.12 ± 25.87 mg/kg of dry matter) and MGO (11.47 ± 1.39-43.23 ± 7.91 mg/kg of dry matter). Variations in the contents of free CML and CEL increased 29.9- and 73.0-fold, respectively. Protein-bound CML and CEL in commercially prepared samples were higher than those in raw prefabricated ones due to the impact of heat treatment. Levels of GO and MGO demonstrated negative correlations with fat (R = -0.720 and -0.751, p < 0.05) in commercially prepared samples, whereas positive correlations were observed (R = 0.526 and 0.521, p < 0.05) in raw prefabricated ones. The heat-induced formation of protein-bound CML and CEL showed a negative correlation with the variations of GO and MGO but was positively related to protein levels in prefabricated products, suggesting that GO and MGO may interact with proteins to generate AGEs during heating. The influence of NaCl on the formation of GO and MGO exhibited variations across different fish products, necessitating further investigation.
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Affiliation(s)
- Lihong Niu
- School of Food Engineering, Ludong University, No. 186 Middle Hongqi Road, Yantai 264025, China
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lingang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Fuyu Chu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lingang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lingang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
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Smaoui S, Tarapoulouzi M, Agriopoulou S, D'Amore T, Varzakas T. Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics. Foods 2023; 12:4254. [PMID: 38231684 DOI: 10.3390/foods12234254] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 11/21/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers' health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology, and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax 3029, Tunisia
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Teresa D'Amore
- IRCCS CROB, Centro di Riferimento Oncologico della Basilicata, 85028 Rionero in Vulture, Italy
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Mo J, Zhao Y, Wu R, Hu B, Jia C, Rong J, Liu R, Zhao S. Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil. Food Chem X 2023; 19:100869. [PMID: 37780319 PMCID: PMC10534242 DOI: 10.1016/j.fochx.2023.100869] [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: 06/21/2023] [Revised: 08/22/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using Penaeus vannamei as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl lysine (CML), methylglyoxal hydroimidazolone (MG-H1) and the outer layer carboxyethyl lysine (CEL) content was higher in the fried shrimps than that in the raw unfried shrimps. The outer layer CML, CEL and inner CEL, MG-H1 values all reached the maximum after the first batch of frying (22.43 mg/kg, 304.24 mg/kg, 83.76 mg/kg, and 169.42 mg/kg respectively). However, fluorescent AGEs and MG-H1 of the outer layer reached the maximum after the fifth and fourth batches of frying (1230.0 AU/g and 341.63 mg/kg). Malondialdehyde, fluorescent AGEs, CML, MG-H1, and CEL concentration in the fried shrimps firstly increased and then decreased to stabilization with more frying batches, with higher content in the outer layer of fried shrimps.
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Affiliation(s)
- Jiao Mo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yuanyuan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
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11
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Bai X, Li Y, Liang W, Xia X, Bian C. Formation of advanced glycation end products of chicken breast meat induced by freeze-thaw cycles and subsequent cooking. Int J Biol Macromol 2023; 244:125387. [PMID: 37330105 DOI: 10.1016/j.ijbiomac.2023.125387] [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: 01/29/2023] [Revised: 05/08/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The impacts of freeze-thaw (F-T) cycles and cooking on the basic composition, protein and lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were studied. During F-T cycles, the moisture and protein contents of raw and cooked chicken breasts decreased, and protein and lipid oxidation occurred, increasing carbonyl and TBARS contents. Meanwhile, the contents of methylglyoxal, glyoxal, and hydroxymethylfurfural in raw meat increased by 2.27, 2.27, and 5 times, respectively, whereas glyoxal and hydroxymethylfurfural contents increased by 2.73 and 3 times, respectively, after cooking as F-T cycles increased. The formation of carboxymethyl lysine, pentosidine, and fluorescent AGEs in cooked samples was confirmed using an ELISA kit and fluorescent intensity. The study also revealed that AGEs contents of chicken meat were negatively correlated with moisture contents and positively correlated with carbonyl and TBARS levels. Therefore, F-T cycles and subsequent cooking promoted AGEs formation in cooked meat.
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Affiliation(s)
- Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Weiwei Liang
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Chun Bian
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
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12
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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.
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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.
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13
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Wang S, Zhang J, Wang Y, Zhu Q, Wang X, Luan D. Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury ( Cololabis saira). Foods 2023; 12:foods12102000. [PMID: 37238819 DOI: 10.3390/foods12102000] [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: 04/08/2023] [Revised: 04/28/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and intermediate-moisture saury (moisture content 30% ± 2%, water activity 0.810 ± 0.010) to produce high-quality ready-to-eat food stored at room temperature. Retort pasteurization with the same thermal processing level of F90 = 10 min was used for comparison. Results showed that microwave pasteurization had significantly (p < 0.001) shorter processing times (9.23 ± 0.19 min) compared with traditional retort pasteurization (17.43 ± 0.32 min). The cook value (C) and thiobarbituric acid (TBARS) content of microwave-pasteurized saury were significantly lower than that of retort-pasteurized saury (p < 0.05). With more microbial inactivation, microwave pasteurization brought better overall texture than retort processing. After 7 days of storage at 37 °C, the total plate count (TPC) and TBARS of microwave pasteurized saury still met the edible standard, while the TPC of retort pasteurized saury no longer did. These results showed that the combined processing of microwave pasteurization and mild drying (Aw < 0.85) could produce high-quality ready-to-eat saury products. These results indicate a new methodology for producing high-quality products stored at room temperature.
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Affiliation(s)
- Shibin Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ji Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yifen Wang
- Biosystems Engineering Department, Auburn University, Atlanta, GA 36849, USA
| | - Qingcheng Zhu
- National Engineering Research Center for Pelagic Fishery, Shanghai 201306, China
| | - Xiaodong Wang
- National Engineering Research Center for Pelagic Fishery, Shanghai 201306, China
| | - Donglei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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14
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Hu X, Jiang Q, Wang H, Li J, Tu Z. Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets. Food Chem 2023; 421:136111. [PMID: 37087991 DOI: 10.1016/j.foodchem.2023.136111] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/04/2023] [Accepted: 04/04/2023] [Indexed: 05/03/2023]
Abstract
This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of carbonyl protein and lipid oxidation products increased significantly (following air-frying > pan-frying > roast-frying), and the latter decreased subsequently after 6 min. Fillets possessed by frying increased significantly Nε-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF) levels, whose increment was pan-frying > air-frying > roast-frying. Compared to raw, eighty-seven volatiles were identified and the total concentrations of those increased gradually in air-frying, but then decreased up to 6 min in roast-frying and pan-frying. Furthermore, significant correlations between CML, TBARS and 5-HMF, quality attributes, oxidation index; volatiles (VIP and/or OAV > 1) and lipid oxidation index were obtained. Conclusively, fillets possessed by air-/roast-frying showed more lipid oxidation and alcohols/aldehydes, while pan-fried enriched CML and pyrazines.
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Affiliation(s)
- Xiangfei Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Qiannan Jiang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jinlin Li
- National Research and Development Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National Research and Development Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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15
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Formation of N ε-Carboxymethyl-Lysine and N ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods 2023; 12:foods12051039. [PMID: 36900556 PMCID: PMC10000450 DOI: 10.3390/foods12051039] [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: 01/13/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
The formation of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were investigated. The characterization of protein structures, including their particle size, ζ-potential, total sulfhydryl (T-SH), surface hydrophobicity (H0), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR), were also analyzed. It was found that the covalent binding of glucose and myofibrillar protein at 98 °C promoted protein aggregation when compared with the fish myofibrillar protein (MP) heated alone, and this aggregation was associated with the formation of disulfide bonds between myofibrillar proteins. Furthermore, the rapid increase of CEL level with the initial heating at 98 °C was related to the unfolding of fish myofibrillar protein caused by thermal treatment. Finally, correlation analysis indicated that the formation of CEL and CML had a significantly negative correlation with T-SH content (r = -0.68 and r = -0.86, p ≤ 0.011) and particle size (r = -0.87 and r = -0.67, p ≤ 0.012), but was weakly correlated with α-Helix, β-Sheet and H0 (r2 ≤ 0.28, p > 0.05) during thermal treatment. Overall, these findings provide new insights into the formation of AGEs in fish products based on changes of protein structure.
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16
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Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus). Food Chem 2023; 401:134112. [DOI: 10.1016/j.foodchem.2022.134112] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/21/2022] [Accepted: 09/01/2022] [Indexed: 11/20/2022]
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17
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Utebekova G, Akhmetova N, Gurinovich G. The study of the nutritional and biological value of functional semi-finished fish products "fish balls". POTRAVINARSTVO 2023. [DOI: 10.5219/1828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition.
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18
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Jia W, Di C, Shi L. Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives. J Proteomics 2023; 270:104753. [PMID: 36241023 DOI: 10.1016/j.jprot.2022.104753] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/05/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
Goat meat, as a superior product including low lipids, low cholesterol contents and high-quality proteins, becomes the superior food for the national market. With the increasing demand for goat meat, the production, sensory quality and physicochemical properties of goat meat are also widely observed. Following significant discoveries on the mechanism determining goat meat quality, further research on complex and interactive factors leading to changes of goat meat quality is increasingly based on data-driven "omics" methods, such as lipidomics, which can rapidly identify and quantify >1000 lipid species at same time facilitating comprehensive analyses of lipids in tissues. Molecular mechanism and biomarkers indicating the changes of goat meat quality, authentication, meat analogue, nutrition and health by lipidomics are feasible. According to the analysis results of the classes and of different biomarkers lipids of goat meat quality, the main processes involved the biosynthesis of unsaturated fatty acids, associations with lipids and proteins, lipid oxidation, lipid hydrolysis, lipid degradation, lipid deposition and lipid denaturation, which have been translated into advanced technologies for identifying the goat meat adulteration and faux meat rapidly and accurately. SIGNIFICANCE: In this review, the research of lipidomics technology, past applications, recent findings and common on the recent advances of lipidomics in the quality assessment of mutton products by lipidomics with MS approaches have been summarized. The information reported in review can serve as a reference to characterize the lipids found in mutton, clarify the application of lipidomics to the field of mutton products and provide new perspectives in producing superior quality mutton products.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Chenna Di
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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19
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Sun J, Su Y, Wang L, Lv F, Wu H. Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy ( Engraulis japonicus) paste. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2129793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jiang Sun
- School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China
| | - Yongchang Su
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian Province, Xiamen, Fujian, China
| | - Linghua Wang
- Technology Department of Zhejiang Eiifne Marine Biological Products Co,Ltd, Taizhou, Zhejiang, China
- National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhejiang, China
| | - Feng Lv
- School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China
| | - Haiyan Wu
- School of Environment and Bioengineering, Nantong College of Science and Technology, Nantong, Jiangsu, China
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20
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Manzoor S, Masoodi F, Rashid R. Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109557] [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]
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21
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Han P, Zhang Q, Wang X, Zhou P, Dong S, Zha F, Zeng M. Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions. Food Res Int 2022; 162:112105. [PMID: 36461405 DOI: 10.1016/j.foodres.2022.112105] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/10/2022]
Abstract
This study compared the effects of pan-fried with low (LPF), high (HPF) amounts of oil and deep-fried (DF) on the profiles of advanced glycation end products (AGEs) in sturgeon patties. The surface color of the pan-fried patties, regardless of the amounts of oil used, visually presented more brown than deep-fried ones with higher internal temperature at the frying course of 3-9 min. Compared to LPF and HPF, DF significantly accelerated the furosine development for 6-9 min of frying, dynamically increased the accumulation of CML (Nε-carboxymethyl-lysine) and CEL (Nε-carboxyethyl-lysine) for up to 9 min of frying, and the level of CML in DF than LPF, HPF for 9 min of frying were increased by 209.6 % and 149.9 %, respectively. The oil level employed for pan-fried insignificantly influenced the formation of furosine and CML in patties. The principal component analysis further confirmed that DF patties had a greater influence on the formation of AGEs. The AGEs formation was positively associated with the temperature and amino groups, while remarkably negative correlation with moisture content. Therefore, pan-fried within 6 min of frying was recommended for the domestic cooking of sturgeon patties based on the potential formation of AGEs.
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Affiliation(s)
- Peng Han
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Qi Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Xueyang Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Pengcheng Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Fengchao Zha
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
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22
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Wang Q, Liu X, Cheng W, Wang X, Chen F, Cheng KW. Attenuation of allergenicity of roasted cod with Allium spp.: characterization of principal anti-allergenic constituent and action mechanism. Food Funct 2022; 13:10147-10157. [PMID: 36106769 DOI: 10.1039/d2fo01705a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cod is rich in high-quality proteins and is a popular ingredient in many cuisines. However, it has also been a culprit in many seafood allergy cases. In the present study, the effect of pretreatment with Allium powders on the allergenicity and sensory profile of roasted cod was investigated. Enzyme-linked immunosorbent assay (ELISA) showed significantly reduced antibody-binding capacity of the Allium-pretreated samples compared with the control. The anti-allergenic effect was further confirmed with indirect ELISA using human sera. Moreover, the Allium pretreatments resulted in lower free sulfhydryl contents and higher surface hydrophobicity of the protein extracts prepared from the roasted cod samples, consistent with structural changes in favor of reduced allergenicity. Among the five Allium spp. evaluated, Chinese chive was the most effective, and mangiferin was identified to be a major anti-allergenic constituent. Docking simulation and mass spectrometry analyses revealed its strong parvalbumin-binding affinity and capability to reduce parvalbumin content in roasted cod, respectively. Finally, sensory evaluation indicated that the attenuation of allergenicity of roasted cod with the Allium spp. powders was accompanied by positive modulation of its flavor and taste profiles. These findings may provide insights for the development of dietary-phytochemical-based strategies for the management of parvalbumin-associated allergies.
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Affiliation(s)
- Qi Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaobing Liu
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Weiwei Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Xiaowen Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China. .,Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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23
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Niu L, Yu H, Zhang L, Zhao Q, Lai K, Liu Y, Huang Y. Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Li Y, Li C, Chen M, Liu Z, Zeng M, Hu Y. Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration. J Food Sci 2022; 87:3953-3964. [PMID: 35912642 DOI: 10.1111/1750-3841.16260] [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: 01/06/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 11/30/2022]
Abstract
Sous-vide cooking is a highly praised method used to cook muscle foods because of its desired effect of providing better sensory properties by maintaining texture. In this study, we further explored the effect of water on texture by revealing the mechanisms of moisture migration. Low field nuclear magnetic resonance (LF-NMR) showed that the nonflowing water in sous-vide cooking hairtail was 2.36 ± 0.33% higher than that in traditional cooking. Magnetic resonance imaging (MRI) was used to clarify the law of moisture migration induced by temperature, and the moisture migration of the sous-vide cooking hairtail was slower during the holding heating stage. The microstructure explained the change rules of the texture. The degree of change was consistent with the moisture migration level. Digitalizing analysis quantitatively verified the effect of sous-vide cooking on the hairtail microstructure. The low moisture migration rate of sous-vide cooking resulted in a less damaged microstructure of the hairtail, manifesting as a desirable texture. PRACTICAL APPLICATION: LF-NMR and MRI showed that sous-vide hairtails exhibited a lower moisture migration rate. The holding heating stage only slightly changed the microstructure of the hairtail. The digitalizing analysis confirmed the moisture migration mechanisms. Heat-induced protein denaturation was closely related to the water state.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China.,College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Cijian Li
- School of optical and electronic information, Huazhong University of Science and Technology, Wuhan, 430074, China
| | - Meiyu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.,College of Food Science and Engineering, Yazhou Bay Innovation Institute; Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, 572022, China
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25
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Wang H, Pei Z, Zheng Q, Wen P, Li C, Xu Y, Xue C, Wang X, Shen X. Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2102954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Huibo 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
| | - Zhisheng Pei
- 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
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Qianwen Zheng
- 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
| | - Pan Wen
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 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
| | - Yunsheng Xu
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xiaoqin Wang
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Xuanri Shen
- 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
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26
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Li G, Shan X, Zeng W, Yu S, Zhang G, Chen J, Zhou J. Efficient Production of 2,5-Diketo-D-gluconic Acid by Reducing Browning Levels During Gluconobacter oxydans ATCC 9937 Fermentation. Front Bioeng Biotechnol 2022; 10:918277. [PMID: 35875491 PMCID: PMC9304662 DOI: 10.3389/fbioe.2022.918277] [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: 04/12/2022] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
D-Glucose directly generates 2-keto-L-gulonic acid (2-KLG, precursor of vitamin C) through the 2,5-diketo-D-gluconic acid (2,5-DKG) pathway. 2,5-DKG is the main rate-limiting factor of the reaction, and there are few relevant studies on it. In this study, a more accurate quantitative method of 2,5-DKG was developed and used to screen G. oxydans ATCC9937 as the chassis strain for the production of 2,5-DKG. Combining the metabolite profile analysis and knockout and overexpression of production strain, the non-enzymatic browning of 2,5-DKG was identified as the main factor leading to low yield of the target compound. By optimizing the fermentation process, the fermentation time was reduced to 48 h, and 2,5-DKG production peaked at 50.9 g/L, which was 139.02% higher than in the control group. Effectively eliminating browning and reducing the degradation of 2,5-DKG will help increase the conversion of 2,5-DKG to 2-KLG, and finally, establish a one-step D-glucose to 2-KLG fermentation pathway.
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Affiliation(s)
- Guang Li
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China
| | - Xiaoyu Shan
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China
| | - Weizhu Zeng
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shiqin Yu
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
| | - Guoqiang Zhang
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jingwen Zhou
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China
- *Correspondence: Jingwen Zhou,
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27
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Macit A, Kizil M. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3908-3915. [PMID: 34952976 DOI: 10.1002/jsfa.11740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/22/2021] [Accepted: 12/25/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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28
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Jiang Q, Zhang Z, Yang F, Gao P, Yu D, Xu Y, Xia W. Impact of protein oxidation induced by different cooking methods in channel fish (
Ietalurus punetaus
) on structure and
in vitro
digestion of protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Zhiyun Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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29
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Sun J, Wu R, Hu B, Jia C, Rong J, Xiong S, Liu R. Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods 2022; 11:foods11101437. [PMID: 35627009 PMCID: PMC9141061 DOI: 10.3390/foods11101437] [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: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.
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Affiliation(s)
- Jingwen Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
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30
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Qin R, Wu R, Shi H, Jia C, Rong J, Liu R. Formation of AGEs in fish cakes during air frying and other traditional heating methods. Food Chem 2022; 391:133213. [PMID: 35617759 DOI: 10.1016/j.foodchem.2022.133213] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 04/28/2022] [Accepted: 05/11/2022] [Indexed: 11/30/2022]
Abstract
This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under different methods were following: deep frying > air frying ≈ pan frying > baking. However, the AGEs contents in the interior of fish cakes were hardly influenced by the methods and time. The correlation analysis showed that the AGEs contents were negatively correlated with the moisture content, positively correlated with the yellowness (b*) value, oil content and oxidation products. Additionally, the air-fried fish cake exhibited a denser texture compared to the others, and its colour was similar to the deep-fried ones. Conclusively, the air-fried fish cake showed low oil and AGEs contents, and similar colour to the deep-fried fish cake.
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Affiliation(s)
- Ruike Qin
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Haonan Shi
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.
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31
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Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products. Food Res Int 2022; 155:111048. [DOI: 10.1016/j.foodres.2022.111048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 02/10/2022] [Accepted: 02/18/2022] [Indexed: 01/13/2023]
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32
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Zhou P, Dong S, Zeng M. Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods. Front Nutr 2022; 9:883789. [PMID: 35495934 PMCID: PMC9051442 DOI: 10.3389/fnut.2022.883789] [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: 02/25/2022] [Accepted: 03/15/2022] [Indexed: 11/19/2022] Open
Abstract
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a* and b* value (p < 0.05), and negatively correlated with moisture content and L* value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters.
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33
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Liu Q, Wang S, Wang X, Dong S, Zhao Y, Zeng M. The relationship between the formation of advanced glycation end products and quality attributes of fried sturgeon fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113161] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Wu R, Jiang Y, Qin R, Shi H, Jia C, Rong J, Liu R. Study of the formation of food hazard factors in fried fish nuggets. Food Chem 2022; 373:131562. [PMID: 34838400 DOI: 10.1016/j.foodchem.2021.131562] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 10/11/2021] [Accepted: 11/07/2021] [Indexed: 11/24/2022]
Abstract
Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4-6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were investigated. Advanced glycation endproducts (AGEs), acrylamide (AA), 5-hydroxymethyl furfural (5-HMF), benzo (a) pyrene (BaP) and trans fatty acids (TFAs) mainly presented on the surface of fried samples, but only few AGEs were detected in the interior. The extension of frying time promoted lipid oxidation and the formation of food hazard factors. At the same frying time, the contents of AA, 5-HMF, TFAs and fluorescent AGEs in flour-coated fish nuggets were higher than those in direct fried fish nuggets, while the contents of Nε-carboxymethyllysine (CML) and BaP were lower. Overall, CML and BaP were the main food hazard factors of the direct fried samples, AA was the main food hazard factor of the flour-coated fried samples.
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Affiliation(s)
- Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Yang Jiang
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Ruike Qin
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Haonan Shi
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
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35
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Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves. Food Chem 2022; 369:130936. [PMID: 34474285 DOI: 10.1016/j.foodchem.2021.130936] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop, and the deterrent effect of natural antioxidants extracted from bamboo leaves (AOB). Results showed that roasting process significantly increased the peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), p-Anisidine value (p-AV), and total oxidation (TOTOX) in scallop lipids. Besides, 16 different aldehydes in scallop lipids were detected using an HPLC-ESI-MS/MS method. Among them, the content of hexanal, pentanal, nonanal, trans, trans-2,4-octadienal, and 4-hydroxy-2-hexenal increased in a time- and temperature-dependent manner during the roasting process. After roasting at 210 °C for 40 min, their content increased by 1.23, 0.81, 1.44, 0.59, and 2.12 folds compared with the unroasted group, respectively. However, pretreatment with AOB effectively prevented aldehyde formation in roasted scallops by reducing the oxidation of polyunsaturated fatty acids and scavenging free radicals.
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36
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Shi H, Qin R, Wu R, Rong J, Jia C, Liu R. Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101433] [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]
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37
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Tirtawijaya G, Lee MJ, Negara BFSP, Cho WH, Sohn JH, Kim JS, Choi JS. Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel ( Scomber japonicus). Foods 2021; 10:foods10081962. [PMID: 34441740 PMCID: PMC8393352 DOI: 10.3390/foods10081962] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/17/2021] [Accepted: 08/19/2021] [Indexed: 01/06/2023] Open
Abstract
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.
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Affiliation(s)
- Gabriel Tirtawijaya
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Mi-Jeong Lee
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Woo-Hee Cho
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Jae-Hak Sohn
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Jin-Soo Kim
- Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheongdaegukchi-gil, Gyeongsangnam-do, Tongyeong-si 53064, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
| | - Jae-Suk Choi
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
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Jo DM, Park SK, Khan F, Kang MG, Lee JH, Kim YM. An approach to extend the shelf life of ribbonfish fillet using lactic acid bacteria cell-free culture supernatant. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107731] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Jiang S, Feng X, Zhang F, Wang R, Zeng M. Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Bai S, Wang Y, Luo R, Shen F, Bai H, Ding D. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110735] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Zhou P, Feng Q, Yang X, Gao R, Li Y, Bai F, Wang J, Zhou X, Wang H, Xiao F, Yang X, Gao X, Zhao Y. Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14938] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Qiufeng Feng
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Xianqing Yang
- South China Sea Fisheries Institute Chinese Academy of Fishery Sciences Guangzhou510641China
| | - Ruichang Gao
- School of Food and Bioengineering Jiangsu University Zhenjiang212013China
| | - Yujin Li
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd Hangzhou310000China
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd Hangzhou310000China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd Qingdao266100China
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., Ltd Qingdao266100China
| | - Feng Xiao
- College of Food and Bioengineering Henan University of Science and Technology Luoyang471023China
| | - Xin Yang
- Wudi Xinyi Food Co., Ltd Binzhou251900China
| | - Xin Gao
- College of Food Science and Engineering Ocean University of China Qingdao266003China
| | - Yuanhui Zhao
- College of Food Science and Engineering Ocean University of China Qingdao266003China
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Bai S, Wang Y, Luo R, Ding D, Bai H, Shen F. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis. Food Sci Nutr 2021; 9:499-513. [PMID: 33473311 PMCID: PMC7802549 DOI: 10.1002/fsn3.2019] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/20/2022] Open
Abstract
This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Electronic nose (E-nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were detected by GC-MS, of which 51 were major volatile compounds. Additionally, GC-MS and E-nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir-frying time and temperature may be the critical contributors to different flavors of industrial stir-frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir-frying mutton sao zi by E-nose and SPME-GC-MS for the first time, providing an insight into the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.
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Affiliation(s)
- Shuang Bai
- School of AgricultureNingxia UniversityYinchuanChina
| | - Yongrui Wang
- School of AgricultureNingxia UniversityYinchuanChina
| | - Ruiming Luo
- School of AgricultureNingxia UniversityYinchuanChina
| | - Dan Ding
- School of AgricultureNingxia UniversityYinchuanChina
| | - He Bai
- School of AgricultureNingxia UniversityYinchuanChina
| | - Fei Shen
- School of AgricultureNingxia UniversityYinchuanChina
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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Hassoun A, Heia K, Lindberg SK, Nilsen H. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods 2020; 9:E767. [PMID: 32532043 PMCID: PMC7353598 DOI: 10.3390/foods9060767] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/22/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022] Open
Abstract
Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized. In this review paper, the most common cooking methods and some innovative ones will first be presented with a brief discussion of their impact on seafood quality. The main methods used for monitoring heat treatments will then be reviewed with a special focus on spectroscopic techniques, which are known to be rapid and non-destructive methods compared to traditional approaches. Finally, viewpoints of the current challenges will be discussed and possible directions for future applications and research will be suggested. The literature presented in this review clearly demonstrates the potential of spectroscopic techniques, coupled with chemometric tools, for online monitoring of heat-induced changes resulting from the application of thermal treatments of seafood. The use of fluorescence hyperspectral imaging is especially promising, as the technique combines the merits of both fluorescence spectroscopy (high sensitivity and selectivity) and hyperspectral imaging (spatial dimension). With further research and investigation, the few current limitations of monitoring thermal treatments by spectroscopy can be addressed, thus enabling the use of spectroscopic techniques as a routine tool in the seafood industry.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS Norwegian Institute of Food, Fisheries, and Aquaculture Research Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
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Feng Q, Jiang S, Feng X, Zhou X, Wang H, Li Y, Wang J, Tang S, Chen Y, Zhao Y. Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak. Food Sci Nutr 2020; 8:1957-1967. [PMID: 32328262 PMCID: PMC7174215 DOI: 10.1002/fsn3.1483] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 11/07/2022] Open
Abstract
Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (steaming, microwaving, baking, and frying) on the sensory and digestibility on sturgeon steak pretreated by sous vide during the cold storage (0-25 days). The results showed that the digestibility of steaming and microwaving groups (range from 80.34% to 90.12%) significantly higher than that of the other treatment groups (p < .05); however, the overall acceptability of the two groups was lower. What more, the frying group has the highest acceptability and the lowest digestibility (range from 65.12% to 70.89%). The springiness (4.12-6.56 mm) and chewiness (1.75-3.12 mm) of the frying group were significantly higher than those of the other treatment groups, which was consistent with the results of scanning electron microscopy (SEM) that frying treatment group has a denser structure and smaller pores. With the prolonged refrigeration time, especially between 15 and 25 days, the volatile flavor components (nitrogen oxide, methane, and alcohol) and stagnant water (T21) were significantly decreased. Principal component analysis showed that the moisture content was the main factor affecting the overall acceptability and best consumption time of the sturgeon was within 15 days. Simulating the effects of home cooking conditions and refrigeration storage time on the quality of sturgeon steak provided a reference for consumers using similar products.
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Affiliation(s)
- Qiufeng Feng
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Suisui Jiang
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Xiao Feng
- College of Food and BioengineeringHenan University of Science and TechnologyLuoyangChina
| | | | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co.LtdQingdaoChina
| | - Yujin Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
- Rongcheng Taixiang Food Products Co.LtdRongchengChina
| | - Jinmei Wang
- Rongcheng Taixiang Food Products Co.LtdRongchengChina
- Ministry of Agriculture Key Laboratory of Processing of Frozen Prepared Marine FoodsRongchengChina
| | - Shuwei Tang
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Yiping Chen
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Yuanhui Zhao
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
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Hassoun A, Heia K, Lindberg SK, Nilsen H. Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish. Molecules 2020; 25:molecules25051191. [PMID: 32155769 PMCID: PMC7179441 DOI: 10.3390/molecules25051191] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/26/2020] [Accepted: 03/04/2020] [Indexed: 11/16/2022] Open
Abstract
Lutefisk is a traditional Norwegian fish dish made from dried fish, such as cod or other whitefish. In Norway and other Nordic countries, lutefisk is considered among the most popular dishes served during Christmas or other festive occasions. However, to date, little attention has been paid to this product, and available research on the quality, processing, and chemistry of lutefisk is still limited. The quality of this very delicate product, with a high pH value, depends on many factors, such as the initial quality of raw materials (stockfish), the quantity of lye used during the preparation process of lutefisk, and time during soaking in the lye and water, among others, making it challenging to both optimize processing and monitor the quality of lutefisk. In this study, four commercially available lutefisk brands (labelled as A, B, C, and D) were characterized using two online spectroscopic techniques, namely fluorescence and diffuse reflectance hyperspectral imaging, implemented on conveyor belts to mimic industrial applications. The samples were also analyzed by the use of an offline laboratory instrument based on visible/near infrared diffuse reflectance spectroscopy. Three traditional measurements, including texture, water content, and pH, were also conducted on the same samples. Supervised classification PLS-DA models were built with each dataset and relationships between the spectroscopic measurements and the traditional data were investigated using canonical correlations. The spectroscopic methods, especially fluorescence spectroscopy, demonstrated high performance for the discrimination between samples of the different brands, with high correlations between the spectral and traditional measurements. Although more validations of the results of this study are still required, these preliminary findings suggest that the destructive, laborious, and time-consuming traditional techniques can be replaced by rapid and nondestructive online measurements based on hyperspectral imaging used in fluorescence or diffuse reflectance mode.
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Zhang Q, Zha F, Dong S, Zhao Y. Formation of Glycated Products and Quality Attributes of Shrimp Patties Affected by Different Cooking Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2019.1707927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Qi Zhang
- College of Food Science and engineering, Ocean University of China, Qingdao, Shandong, China
| | - Fengchao Zha
- College of Food Science and engineering, Ocean University of China, Qingdao, Shandong, China
| | - Shiyuan Dong
- College of Food Science and engineering, Ocean University of China, Qingdao, Shandong, China
| | - Yuanhui Zhao
- College of Food Science and engineering, Ocean University of China, Qingdao, Shandong, China
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Yoo JH, Kim JW, Yong HI, Baek KH, Lee HJ, Jo C. Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak. Food Sci Anim Resour 2020; 40:44-54. [PMID: 31970330 PMCID: PMC6957442 DOI: 10.5851/kosfa.2019.e80] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 10/18/2019] [Accepted: 10/24/2019] [Indexed: 11/22/2022] Open
Abstract
The purpose of the present study was to evaluate the sensory and instrumental
quality of thawed beef steak prepared by searing and oven cooking. Beef
purchased in the local market was divided into two groups; one group was cooked
in a 180°C oven until the internal temperature reached 60°C, and
the other group was oven cooked until 35°C, then cooked in a 250°C
pan until the internal temperature reached 60°C. Despite a noticeable
change in appearance due to the high temperature of the searing, there was no
significant difference in juiciness, water content, and cooking loss between the
searing-cooked and the oven-cooked steaks. However, in searing cooking, both
scores of overall flavor and roast meat flavor were significantly higher than
those of oven cooking. In the searing-cooked steak, the reducing sugar, which is
a reactant of the Maillard reaction, was lower and Maillard-reaction products
were higher than oven-cooked steak. From our results, it can be concluded that
searing does not improve juiciness of the steak, but improves the flavor of beef
steak due to higher levels of Maillard reaction products.
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Affiliation(s)
- Ji Hyun Yoo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ji Won Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides). Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100181] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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