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Yang L, Li Z, Xie T, Feng J, Xu X, Zhao Y, Gao X. Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets. Molecules 2023; 28:8075. [PMID: 38138565 PMCID: PMC10745649 DOI: 10.3390/molecules28248075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/27/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023] Open
Abstract
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.
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Affiliation(s)
- Luqian Yang
- Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, China; (L.Y.); (T.X.); (J.F.); (Y.Z.)
| | - Zhaoyong Li
- Qingdao Institute of Measurement Technology, Qingdao 266000, China
| | - Tianxiang Xie
- Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, China; (L.Y.); (T.X.); (J.F.); (Y.Z.)
| | - Jun Feng
- Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, China; (L.Y.); (T.X.); (J.F.); (Y.Z.)
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China;
| | - Yuanhui Zhao
- Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, China; (L.Y.); (T.X.); (J.F.); (Y.Z.)
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China;
| | - Xin Gao
- Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, China; (L.Y.); (T.X.); (J.F.); (Y.Z.)
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Dayakar B, Xavier M, Ngasotter S, Dhanabalan V, Porayil L, Balange AK, Nayak BB. Extraction, optimization, and functional quality evaluation of carotenoproteins from shrimp processing side streams through enzymatic process. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-30232-1. [PMID: 37831258 DOI: 10.1007/s11356-023-30232-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Accepted: 09/28/2023] [Indexed: 10/14/2023]
Abstract
The study aimed to develop an effective and eco-friendly enzymatic process to extract carotenoproteins from shrimp waste. The optimization of enzymatic hydrolysis conditions to maximize the degree of deproteinization (DDP) of carotenoprotein from shrimp head waste (SHW) and shrimp shell waste (SSW) was conducted separately using the Box-Behnken design of response surface methodology (RSM). To achieve a maximum DDP of 92.32% for SSW and 96.72% for SHW, the optimal hydrolysis conditions were determined as follows: temperature (SSW: 53.13 °C; SHW: 45.90 °C), pH (SSW: 7.13; SHW: 6.78), time (SSW: 90 min; SHW: 61.18 min), and enzyme/substrate ratio (SSW: 2 g/100 g; SHW: 1.18 g/100 g). The carotenoprotein effluent obtained was subjected to spray drying and subsequently assessed for color, nutritional, and functional characteristics. The carotenoprotein from shrimp shell (CpSS) contained a higher essential amino acid score than carotenoprotein from shrimp head (CpSH). CpSS had a higher whiteness index of 82.05, while CpSH had 64.04. Both CpSS and CpSH showed good functional properties viz solubility, emulsion, and foaming properties. The maximum solubility of CpSH and CpSS was determined to be 92.94% and 96.48% at pH 10.0, respectively. The highest emulsion capacity (CpSH: 81.33%, CpSS: 70.13%) and stability (CpSH: 57.06%, CpSS: 63.05%) were observed at 3% carotenoprotein concentration. Similarly, the highest values of foaming capacity (CpSH: 27.66%, CpSS: 105.5%) and stability (CpSH: 23.83%, CpSS: 105.33%) were also found at the same 3% carotenoprotein concentration. In conclusion, the carotenoproteins obtained from shrimp waste showed favorable attributes in terms of color, amino acid composition, and functional properties. These findings strongly suggest the potential applicability of CpSS and CpSH as valuable resources in various domains. CpSS, with its higher whiteness index, greater amino acid content, and superior functional characteristics, may find suitability as functional ingredients in human food products. Conversely, CpSH could be considered for incorporation into animal feed formulations.
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Affiliation(s)
- Bandela Dayakar
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Martin Xavier
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India.
| | - Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Vignaesh Dhanabalan
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Layana Porayil
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | | | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
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Ngasotter S, Xavier KAM, Porayil L, Balange A, Nayak BB, Eapen S, Adarsh KJ, Sreekala MS, Sharma R, Ninan G. Optimized high-yield synthesis of chitin nanocrystals from shrimp shell chitin by steam explosion. Carbohydr Polym 2023; 316:121040. [PMID: 37321734 DOI: 10.1016/j.carbpol.2023.121040] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 04/17/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
This study attempted for the first time to prepare chitin nanocrystals (ChNCs) from shrimp shell chitin using steam explosion (SE) method. Response surface methodology (RSM) approach was used to optimize the SE conditions. Optimum SE conditions to acquire a maximum yield of 76.78 % were acid concentration (2.63 N), time (23.70 min), and chitin to acid ratio (1:22). Transmission electron microscopy (TEM) revealed the ChNCs produced by SE had an irregular spherical shape with an average diameter of 55.70 ± 13.12 nm. FTIR spectra showed ChNCs were slightly different than chitin due to a shift in peak positions to higher wavenumber and higher peak intensities. XRD patterns indicated ChNCs were a typical α-chitin structure. Thermal analysis revealed ChNCs were less thermally stable than chitin. Compared to conventional acid hydrolysis, the SE approach described in this study is simple, fast, easy, and requires less acid concentration and acid quantity, making it more scalable and efficient for synthesizing ChNCs. Furthermore, the characteristics of the ChNCs will shed light on the potential industrial uses for the polymer.
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Affiliation(s)
- Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Mumbai 400061, Maharashtra, India
| | - K A Martin Xavier
- ICAR-Central Institute of Fisheries Education, Mumbai 400061, Maharashtra, India.
| | - Layana Porayil
- ICAR-Central Institute of Fisheries Education, Mumbai 400061, Maharashtra, India
| | - Amjad Balange
- ICAR-Central Institute of Fisheries Education, Mumbai 400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Mumbai 400061, Maharashtra, India
| | - Shibu Eapen
- STIC, Cochin University of Science and Technology, Kerala 682022, India
| | - K J Adarsh
- STIC, Cochin University of Science and Technology, Kerala 682022, India
| | - M S Sreekala
- School of Chemical Sciences, Mahatma Gandhi University, Kerala 686560, India
| | - Rupam Sharma
- ICAR-Central Institute of Fisheries Education, Mumbai 400061, Maharashtra, India
| | - George Ninan
- ICAR-Central Institute of Fisheries Technology, Kerala 682029, India
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