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Chan DS, Wang ST, Chen MY, Sung WC. The effect of okra ( Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. FOOD SCI TECHNOL INT 2024; 30:485-494. [PMID: 36911975 DOI: 10.1177/10820132231162164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis.
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Affiliation(s)
- Der-Sheng Chan
- Department of Electrical Engineering, Lee-Ming Institute of Technology, New Taipei City, Taiwan
| | - Shang-Ta Wang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan
| | - Mei-Yan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
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2
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Zhu C, Zeng X, Chen L, Liu M, Zheng M, Liu J, Liu H. Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage. Food Chem 2024; 434:137464. [PMID: 37722334 DOI: 10.1016/j.foodchem.2023.137464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 08/26/2023] [Accepted: 09/11/2023] [Indexed: 09/20/2023]
Abstract
Ultra-high pressure (UHP) and magnetic field (MF) are emerging food preservation technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic products quality is insufficient. Hence, we explored the effects of UHP-MF treatment on the protein properties, microbial action and quality characteristics of stored grass carp fillets. Results showed that 300 MPa UHP treatment combined with MF storage (UHP300-MF) delayed the protein oxidation of stored fillets by inhibiting the accumulation of protein radical and the formation of lipid pro-oxidation products, thus the quality (texture, color) deterioration caused by oxidation was deferred. Additionally, 16S rDNA bacteria flora analysis revealed that UHP300-MF treatment inhibited the flora activity and diversity of fillets, delayed the protein degradation and quality deterioration caused by microbial action. Overall, UHP300-MF treatment suppressed the lipid and protein oxidation as well as microbial action, retarded the quality deterioration, and prolonged the shelf life of stored fillets.
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Affiliation(s)
- Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Xinyao Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Lihang Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China.
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3
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Kim SH, Roy PK, Jeon EB, Kim JS, Heu MS, Lee JS, Park SY. Inactivation of Human Norovirus GII.4's Infectivity in Fresh Oysters ( Crassostrea gigas) through Thermal Treatment in Association with Propidium Monoazide. Viruses 2024; 16:110. [PMID: 38257810 PMCID: PMC10821128 DOI: 10.3390/v16010110] [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: 11/14/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The current study investigated the effects of heat treatment (85 °C or 100 °C for 5-20 min) on human norovirus (HuNoV) GII.4's capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distinguish infectious viruses and evaluated using real-time quantitative reverse transcription polymerase chain reaction (RT-qPCR). Further, we explored the effect of the heat treatment on oyster quality (Hunter color and hardness). The titer of HuNoV for oysters significantly (p < 0.05) decreased to 0.39-1.32 and 0.93-2.27 log10 copy number/μL in the non-PMA and PMA-treated groups, respectively, after heat treatment. HuNoV in oysters not treated with PMA showed a decrease of <1.5 - log10, whereas in PMA-treated oysters, a decrease of >1 - log10 was observed after treatment at 85 °C for 10 min. Treatments for both 15 min and 20 min at 100 °C showed a >99% log10 reduction using PMA/RT-qPCR. In the Hunter color, an increase in heat temperature and duration was associated with a significant decrease in 'L' (brightness+, darkness-) and an increase in 'a' (redness+, greenness-) and 'b' (yellowness+, blueness-) (p < 0.05). Our findings confirmed that the hardness of oyster meat significantly increased with increasing temperature and time (p < 0.05). This study demonstrated that PMA/RT-qPCR was effective in distinguishing HuNoV viability in heat-treated oysters. The optimal heat treatment for oysters was 10 min at 85 °C and 5 min at 100 °C.
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Affiliation(s)
- So Hee Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Pantu Kumar Roy
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Eun Bi Jeon
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Min Soo Heu
- Department of Food and Nutrition, Gyeongsang National University, Jinju 52828, Republic of Korea;
| | - Jung-Suck Lee
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea; (S.H.K.); (P.K.R.); (E.B.J.); (J.-S.K.)
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4
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Machado AV, Menezes LRO, Santana AAM, Marques MN, de Lima AK, Cano A, Severino P, Souto EB, Cardoso JC. Genipa americana L.: A New Phytochemical for White Hair Coloring. Chem Biodivers 2023; 20:e202300083. [PMID: 37681514 DOI: 10.1002/cbdv.202300083] [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: 01/16/2023] [Accepted: 08/18/2023] [Indexed: 09/09/2023]
Abstract
This work describes a new hair dyeing methodology using a chemical reaction between geniposide, an iridoid glycoside extracted from the fruit of Genipa americana (geniposide extract, GE) and the amine group of hair keratin. The influence of reaction conditions (pH, temperature, and extract concentration) on the staining of hair fibers, color development, fiber morphology, and mechanical hair properties of black and white human hair samples, was evaluated before and after GE dyeing treatment. Eye contact safety of GE was also studied using HET-CAM. The treatment of white hair fibers using GE at 20 mg mL-1 , temperature of 80 °C and pH 5.5 presented the greatest color change (ΔE=54.0). The higher pH influence was observed at pH 10.0 on white hair tresses (ΔE=6.8), using an GE concentration of 20 mg mL-1 and room temperature (25 °C). Treated samples showed marked changes on mechanical and morphological properties. The HET-CAM did not show any change, thus demonstrating that using GE is safe. In conclusion, the temperature and concentration of the extract were the variables that mostly influenced the color and hair damage. A new approach for hair dyeing was established where iridoids may potentially be useful as a natural hair dyeing.
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Affiliation(s)
- Andréa V Machado
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Luana R O Menezes
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Adilson A M Santana
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Maria N Marques
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
- Institute of Technology and Research (ITP), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Adriana K de Lima
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Amanda Cano
- Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, Av. Diagonal 645, 08028, Barcelona, Spain
- Biomedical Research Networking Center in Neurodegenerative Diseases (CIBERNED), 28031, Madrid, Spain
| | - Patrícia Severino
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
- Institute of Technology and Research (ITP), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Eliana B Souto
- Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, 4050-313, Porto, Portugal
- UCIBIO - Applied Molecular Biosciences Unit, MEDTECH, Faculty of Pharmacy, University of Porto, 4050-313, Porto, Portugal
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313, Porto, Portugal
| | - Juliana C Cardoso
- University of Tiradentes (Unit), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
- Institute of Technology and Research (ITP), Av Murilo Dantas, 300, 49010-390, Aracaju, Brazil
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5
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Zhu S, Zhu L, Ke Z, Chen H, Zheng Y, Yang P, Xiang X, Zhou X, Jin Y, Deng S, Zhou X, Ding Y, Liu S. A comparative study on the taste quality of Mytilus coruscus under different shucking treatments. Food Chem 2023; 412:135480. [PMID: 36731231 DOI: 10.1016/j.foodchem.2023.135480] [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: 09/20/2022] [Revised: 12/24/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023]
Abstract
Shucking is an indispensable step in the preparation of cooked mussel products, as it facilitates the detachment of meat from the shell. In this study, we comprehensively investigated the effects of boiling, steaming, and microwaving on taste constituents in half-cooked mussel meat. Two-dimensional correlation spectroscopy revealed the key differential taste components of the different shucking groups. Structural equation modeling (SEM) indicated the positive effects of saltiness and bitterness on umami taste, while sweetness and sourness had negative effects on umami taste in half-cooked mussel meat. Furthermore, Glu, Asp, Ala, Arg, betaine, malic acid, succinic acid, glycogen, Cl-, Na+, K+, and PO3- 4 were quantitatively determined as the main taste compounds. The steaming shelling group had the most enriched taste components, with the highest equivalent umami concentration compared to the other shelling groups. Hence, steaming shucking may be favored due to abundant tastes and nutrients.
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Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lin Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zhigang Ke
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yadan Zheng
- Hangzhou Hengmei Food Science & Technology Co., Ltd, China
| | - Peng Yang
- Hangzhou Hengmei Food Science & Technology Co., Ltd, China
| | - Xingwei Xiang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaomin Zhou
- Zhejiang Industrial Group Co., Ltd., Zhoushan 316000, China
| | - Youding Jin
- Shengsi County Jingsheng Mussel Industry Development Co., Ltd., Shengsi 316000, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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6
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Ma J, Meng L, Wang S, Li J, Mao X. Inactivation of Vibrio parahaemolyticus and retardation of quality loss in oyster (Crassostrea gigas) by ultrasound processing during storage. Food Res Int 2023; 168:112722. [PMID: 37120192 DOI: 10.1016/j.foodres.2023.112722] [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: 12/09/2022] [Revised: 02/25/2023] [Accepted: 03/14/2023] [Indexed: 05/01/2023]
Abstract
The health problems caused by foodborne pathogens of raw oysters have been widely concerned. Traditional heating methods tend to lead the loss of the original nutrients and flavors, in this study, the nonthermal ultrasound technology was applied to inactivate Vibrio parahaemolyticus on raw oysters, and the retardation effects on microbial growth and quality loss of oysters stored at 4 ℃ after ultrasonic treatment were also investigated. After treated by 7.5 W/mL ultrasound for 12.5 min, the Vibrio parahaemolyticus in oysters was reduced by 3.13 log CFU/g. By measuring total aerobic bacteria and total volatile base nitrogen, the growth trend after ultrasonic treatment was delayed compared with heat treatment, and the shelf life of oysters was prolonged. At the same time, ultrasonic treatment delayed the changes of color difference and lipid oxidation of oysters during cold storage. Texture analysis showed that ultrasonic treatment helped maintain the good textural structure of oysters. Histological section analysis also demonstrated that muscle fibers were still tightly packed after ultrasonic treatment. Low-field nuclear magnetic resonance (LF-NMR) illustrated that the water in the oysters was well maintained after ultrasonic treatment. In addition, gas chromatograph - ion mobility spectrometer (GC-IMS) showed that ultrasound treatment could better preserve the flavor of oysters during cold storage. Therefore, it is believed that ultrasound can inactivate foodborne pathogens of raw oysters and keep its freshness and original taste better during storage.
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Affiliation(s)
- Jiaqi Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lingyun Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Sai Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Jiao Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
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7
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Fang MC, Chin PSY, Sung WC, Chen TY. Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying. Molecules 2023; 28:molecules28114376. [PMID: 37298852 DOI: 10.3390/molecules28114376] [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: 05/07/2023] [Revised: 05/21/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin.
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Affiliation(s)
- Ming-Chih Fang
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Peng-Shih-Yun Chin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
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8
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Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP). Foods 2023; 12:foods12061156. [PMID: 36981083 PMCID: PMC10048151 DOI: 10.3390/foods12061156] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/28/2023] [Accepted: 03/08/2023] [Indexed: 03/11/2023] Open
Abstract
High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0–4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 °C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 °C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 °C, HPP oysters stored at 10 °C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 °C.
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9
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Tong L, Ding G, Yang M, Su L, Wang S, Wang Y, Zheng L, Zhou D, Zhao F. High-hydrostatic-pressure inactivation of GI.5 and GII.4 human norovirus and effects on the physical, chemical, and taste characteristics of oyster (Crassostrea virginica). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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10
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Impacts of high-hydrostatic pressure on the organoleptic, microbial, and chemical qualities and bacterial community of freshwater clam during storage studied using high-throughput sequencing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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11
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Ren J, Li Y, Lin Q, Li Z, Zhang G. Development of biomaterials based on plasticized polylactic acid and tea polyphenols for active-packaging application. Int J Biol Macromol 2022; 217:814-823. [PMID: 35907448 DOI: 10.1016/j.ijbiomac.2022.07.154] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 06/22/2022] [Accepted: 07/19/2022] [Indexed: 11/28/2022]
Abstract
Bioactive-packaging films based on polylactic acid (PLA), acetyl tributyl citrate (ATBC), and tea polyphenol (TP) were prepared by melt blending. Results of mechanical-property test revealed that adding ATBC and TP can significantly improve mechanical properties of PLA. The shift of CO to lower wavelengths in FTIR and the morphology of the films in SEM indicated physical or chemical interactions in the PLA/ATBC/TP films. The antioxidant, and antibacterial activities of the PLA/ATBC films increased dramatically (P<0.05) with increased TP amount. The antioxidant activity of the films with 1 % TP was equivalent to that of 300 mg/L l-ascorbic acid, whereas PLA/ATBC/TP films with 0.5 % and 1 % TP concentration were effective in inhibiting Staphylococcus aureus and Escherichia coli within almost 5 h (P<0.05). The PLA films changed from transparent to opaque and from yellow to red after combining with ATBC or TP, respectively. The overall migration of the films in 3 % acetic acid and 10 % ethanol did not exceed the overall migration limit. All these findings indicated potential of the PLA/ATBC/TP films in active-packaging application.
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Affiliation(s)
- Jizhou Ren
- Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yana Li
- Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Qinbao Lin
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China
| | - Zenghui Li
- Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Guoquan Zhang
- Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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12
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Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis). Food Chem 2022; 372:131247. [PMID: 34627090 DOI: 10.1016/j.foodchem.2021.131247] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 09/19/2021] [Accepted: 09/25/2021] [Indexed: 11/22/2022]
Abstract
The effects of HHP and storage temperature on bacterial counts, color, fatty acids and flavor compounds of oysters Crassostrea ariakensis were investigated. Counts of Vibrio vulnificus and Vibrio parahaemolyticus decreased to undetectable levels in ≥ 400 MPa-treated oysters. Storage at -20 °C significantly restrained microbial growth compared to 4 °C (P < 0.05). L* values of HHP-treated oysters significantly increased compared to raw oysters (P < 0.05). Storage slightly affected the color according to total color difference (ΔE*) values. Fatty acid profiles and betaine contents in 400 and 600 MPa-treated oysters at 0 and 15 d were almost the same as raw samples. Contents of total free amino acids (FAAs), Na+ and Ca2+ were significantly higher in 400 and 600 MPa-treated oysters than those in raw oysters at 0 d (P < 0.05), while the opposite results were observed in 5'-adenosine monophosphate (AMP), 5'-guanosine monophosphate (GMP), citric acid, succinic acid, K+ and PO43- (P < 0.05). At 400 and 600 MPa, FAAs significantly decreased after 15-d storage at 4 °C and -20 °C (P < 0.05), while no significant changes were observed in nucleotides, organic acids and inorganic ions.
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13
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Zhao Z, Hossain MI, Jung S, Wang Z, Yeo D, Song M, Min A, Park S, Choi C. Survival of murine norovirus and hepatitis A virus in bottled drinking water, strawberries, and oysters. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108623] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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A curcumin-loaded silica carrier with NH3 sensitivity and antimicrobial properties. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02090-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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15
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LI K, ZHANG Z, YE H, REN W, HUANG L, CHEN H. Processing optimization and quality assessment for the innovative product of canned soybean paste oyster. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - Luqiang HUANG
- Fujian Normal University, China; Fujian Normal University, China; Fujian Normal University, China
| | - Huibin CHEN
- Fujian Normal University, China; Fujian Normal University, China; Fujian Normal University, China
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16
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Da Silva BA, de Fátima Henriques Lourenço L, Silva Silva N, de Jesus Costa Fernandes G, Da Rocha KS, Joele MRSP, Araújo EAF. The Evaluation of Oyster Marinating ( Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.2016528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | | | | | | | - Maria Regina S. Peixoto Joele
- Food Science and Tecnology Department, Federal Institute of Education, Science and Technology of Pará, Castanhal, Brazil
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17
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Chung WH, Howieson J, Chaklader MDR. The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata). Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Ma Y, Wang R, Zhang T, Xu Y, Jiang S, Zhao Y. High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds. Molecules 2021; 26:molecules26195731. [PMID: 34641272 PMCID: PMC8510164 DOI: 10.3390/molecules26195731] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/27/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.
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Affiliation(s)
- Yuyang Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Runfang Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Tietao Zhang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China; (T.Z.); (Y.X.)
| | - Yunsheng Xu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China; (T.Z.); (Y.X.)
| | - Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
- Correspondence: ; Tel./Fax: +86-532-82032783
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19
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Moreira RV, Costa MP, Lima RS, Castro VS, Mutz YS, Rosario AIL, Delgado KF, Mano SB, Conte-Junior CA. Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111523] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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20
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Lin HTV, Wu HX, Sung WC. Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1909618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Hao-Xuan Wu
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
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21
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Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110494] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Cunha LCM, Monteiro MLG, Costa‐Lima BRC, Guedes‐Oliveira JM, Rodrigues BL, Fortunato AR, Baltar JD, Tonon RV, Koutchma T, Conte‐Junior CA. Effect of microencapsulated extract of pitaya (
Hylocereus costaricensis
) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15272] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Núcleo de Análise de Alimentos (NAL – LADETEC), Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de EducaçãoCiência e Tecnologia da Paraíba João Pessoa Brasil
| | - Bruna Leal Rodrigues
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Alice Raquel Fortunato
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Jéssica Diogo Baltar
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | | | | | - Carlos Adam Conte‐Junior
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Núcleo de Análise de Alimentos (NAL – LADETEC), Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
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23
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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24
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Cerro D, Bustos G, Villegas C, Buendia N, Truffa G, Godoy MP, Rodríguez F, Rojas A, Galotto MJ, Constandil L, Yáñez-S M, Romero J, Torres A. Effect of supercritical incorporation of cinnamaldehyde on physical-chemical properties, disintegration and toxicity studies of PLA/lignin nanocomposites. Int J Biol Macromol 2020; 167:255-266. [PMID: 33246007 DOI: 10.1016/j.ijbiomac.2020.11.140] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/11/2020] [Accepted: 11/20/2020] [Indexed: 01/25/2023]
Abstract
Poly (lactic acid)/lignin nanocomposites (PLA/Lig-Np) containing cinnamaldehyde (Ci) were obtained by a combination of melt extrusion and supercritical impregnation process. In this work, Ci impregnation tests were carried out in a high-pressure cell at 40 °C for 3 h using 12 MPa and 1 MPa min-1 of depressurization rate, obtaining impregnation yields ranging from 5.7 to 10.8% w/w. Thermal, mechanical and colorimetric properties of the developed films were affected by the incorporation of lignin nanoparticles and the active compound, obtaining biodegradable plastic materials with a strong UV-light barrier property compared to PLA films. In addition, disintegrability tests under composting conditions confirmed the biodegradable character of nanocomposites developed. On day 23, a disintegration percentage greater than 90% was determined for all bionanocomposites. Finally, to establish the possible toxicity effect of the nanocomposites obtained, studies in vivo were performed in normal rats. Toxicity studies showed normal blood parameters after a single dose of nanocomposites. PLA/Ci/Lig-Np bionanocomposite films could be potentially applied to design biodegradable UV-light barrier materials for food packaging and biomedical applications.
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Affiliation(s)
- Daniela Cerro
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile
| | - Gonzalo Bustos
- Laboratory of Neurobiology, Biology Department, Faculty of Chemistry and Biology, University of Santiago de Chile, Chile
| | - Carolina Villegas
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile; CEDENNA, Center for the Development of Nanoscience and Nanotechnology, Chile
| | - Nicolás Buendia
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile; Laboratory of Membrane Separation Processes (LabProSeM), Chemical Engineering Department, Engineering Faculty, University of Santiago de Chile, Chile
| | - Giannina Truffa
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile; Laboratory of Membrane Separation Processes (LabProSeM), Chemical Engineering Department, Engineering Faculty, University of Santiago de Chile, Chile
| | - María Paz Godoy
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile
| | - Francisco Rodríguez
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile; CEDENNA, Center for the Development of Nanoscience and Nanotechnology, Chile
| | - Adrián Rojas
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile
| | - María José Galotto
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile; CEDENNA, Center for the Development of Nanoscience and Nanotechnology, Chile
| | - Luis Constandil
- CEDENNA, Center for the Development of Nanoscience and Nanotechnology, Chile; Laboratory of Neurobiology, Biology Department, Faculty of Chemistry and Biology, University of Santiago de Chile, Chile
| | - Mauricio Yáñez-S
- Biopolymer Laboratory, Department of Environmental Sciences, Faculty of Chemistry and Biology, University of Santiago de Chile, Chile
| | - Julio Romero
- Laboratory of Membrane Separation Processes (LabProSeM), Chemical Engineering Department, Engineering Faculty, University of Santiago de Chile, Chile
| | - Alejandra Torres
- Center for Packaging Innovation (LABEN), Food Science and Technology Department, Technological Faculty, University of Santiago de Chile, Chile; CEDENNA, Center for the Development of Nanoscience and Nanotechnology, Chile.
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25
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Liu C, Ji W, Jiang H, Shi Y, He L, Gu Z, Zhu S. Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis. Food Chem 2020; 344:128632. [PMID: 33229146 DOI: 10.1016/j.foodchem.2020.128632] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/10/2020] [Accepted: 11/10/2020] [Indexed: 01/08/2023]
Abstract
In this study, the effects of high hydrostatic pressure (HHP) and steam on biochemical composition and non-volatile taste active compounds of oysters Crassostrea hongkongensis were investigated. The moisture content in steamed oysters significantly decreased when compared to raw samples, subsequently their crude protein, crude lipid, glycogen and ash contents (% wet weight) were all increased (P < 0.05). In addition, though the moisture content in HHP oysters decreased, no significant differences were observed in proximate compositions compared to raw oysters, except crude protein. There were no significant differences in saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) profiles between raw and HHP oysters, however, C20:3n6 content in HHP oysters was significantly higher than that in raw samples (P < 0.05). The PUFA profile of steamed oysters, mostly contributed by n-3 PUFA, was significantly higher than that of both raw and HHP samples (P < 0.05). Major free amino acids (FAA) (taste activity value, TAV > 1) in oysters with three treatments were alanine, glycine, glutamic acid and histidine, and their contents were significantly higher in raw and HHP groups than that in steamed group. The 5'-inosine monophosphate (IMP) and 5'-guanosine monophosphate (GMP) in HHP and steamed oysters decreased compared to raw samples, while AMP content in steam oysters were significantly increased (P < 0.05). The equivalent umami concentration (EUC) of oysters of raw, HHP and steamed groups were 8.80, 3.66 and 1.44 g MSG/100 g, respectively, with significant differences observed among different treatments (P < 0.05). Succinic acid was the major organic acid in raw and HHP oysters, while lactic acid was the major organic acid in steamed groups. Further, Na+, K+, PO43- and Cl- were the main inorganic ions (TAV > 1), and their contents were significantly higher in raw and HHP groups than that in steamed group (P < 0.05). This study demonstrated that HHP treatment slightly influenced the changes in the biochemical composition and non-volatile taste active compounds to raw oysters, compared to steamed process.
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Affiliation(s)
- Chunsheng Liu
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China.
| | - Weizhi Ji
- Ocean College, Hainan University, PR China
| | | | - Yaohua Shi
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China
| | - Li He
- Hainan University Library, PR China
| | - Zhifeng Gu
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, PR China; Ocean College, Hainan University, PR China.
| | - Shuntao Zhu
- Hainan Dongan Aquatic Development Limited Company, PR China
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26
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Rosario DKA, Mutz YS, Castro VS, Bernardes PC, Rajkovic A, Conte-Junior CA. Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality. Meat Sci 2020; 172:108308. [PMID: 32966953 DOI: 10.1016/j.meatsci.2020.108308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 08/07/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022]
Abstract
This study aimed to test the effect of UV-C light (0.01-0.64 J/cm2) (UV) and lactic acid (0.1-12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color, and ΔE), protein and lipid oxidation) and (iii) optimization using response surface methodology (RSM). Linear inactivation rate was achieved and UV was 2-fold more efficient than LA to inactivate S. Typhimurium. At the same time these combined technologies increased lipid (linear rate, R2adj = 0.88), protein oxidation (quadratic rate, R2adj = 0.86) and meat discoloration. Furthermore, the minimum point of the physicochemical changes was obtained using RSM, and the decontamination process was optimized. Hence, a reduction of 1.3 log cfu/g was achieved using 0.36 J/cm2 of UV and 7.7% of LA. These combined methods represent a promising industrial intervention strategy to dry-meat safety and quality.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Yhan S Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Vinicius S Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil.
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil; National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
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27
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Dong K, Luo X, Liu L, An F, Tang D, Fu L, Teng H, Huang Q. Effect of high‐pressure treatment on the quality of prepared chicken breast. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14776] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kai Dong
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Xin Luo
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Lan Liu
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Fengping An
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Daobang Tang
- Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing Guangzhou Guangdong510610China
| | - Lingyun Fu
- Fujian Zhengda Food Company Limited, Longyan Fujian364000China
| | - Hui Teng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
| | - Qun Huang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China
- Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu 610106China
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28
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Gantner M, Król K, Kopczyńska K. Application of MAP and ethylene–vinyl alcohol copolymer (EVOH) to extend the shelf-life of green and white asparagus (Asparagus officinalis L.) spears. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00449-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractIn this study, ethylene vinyl alcohol copolymer (EVOH) and polypropylene/polyethylene (PP/PE) films combined with MAP packaging were developed to enhance the shelf-life of green and white asparagus spears. The scope of the research included measurements of weight loss, pH, acidity, color, texture, and sensory analysis as indicators of green and white asparagus spear quality for up to 17 days of storage at 2 and 10 °C. The application of modified atmosphere packaging combined with EVOH-based packaging material and refrigeration at 2 °C promoted a reduction in asparagus weight loss, preventing changes in color and texture as well as sensory quality, thereby extending the shelf-life of the asparagus. According to the obtained results, it was possible to maintain good quality of green and white asparagus for up to 17 and 10 days, respectively, when packed in MAP using EVOH-based packaging stored at 2 °C. Asparagus stored in packaging with PP/PE film showed lower quality during storage at 2 and 10 °C. These results suggest that EVOH films are potential candidates for advanced packaging materials for the asparagus packaging application.
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29
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Sepulveda J, Villegas C, Torres A, Vargas E, Rodriguez F, Baltazar S, Prada A, Rojas A, Romero J, Faba S, Galotto MJ. Effect of functionalized silica nanoparticles on the mass transfer process in active PLA nanocomposite films obtained by supercritical impregnation for sustainable food packaging. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104844] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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30
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Min Y, Dong S, Su M, Zhao Y, Zeng M. Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster ( Crassostrea gigas) during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2452-2460. [PMID: 32549595 PMCID: PMC7270320 DOI: 10.1007/s13197-020-04280-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2019] [Accepted: 01/29/2020] [Indexed: 06/11/2023]
Abstract
This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.
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Affiliation(s)
- Yue Min
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyue Su
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
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Abstract
The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life.
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Sung WC, Chiu ET, Sun A, Hsiao HI. Incorporation of chia seed flour into gluten‐free rice layer cake: Effects on nutritional quality and physicochemical properties. J Food Sci 2020; 85:545-555. [DOI: 10.1111/1750-3841.14841] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/20/2019] [Accepted: 09/16/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Wen Chieh Sung
- Dept. of Food Science National Taiwan Ocean Univ. Keelung Taiwan R.O.C
- Center of Excellence for the Oceans National Taiwan Ocean Univ. Keelung Taiwan R.O.C
| | - En Ting Chiu
- Dept. of Food Science National Taiwan Ocean Univ. Keelung Taiwan R.O.C
| | - Amber Sun
- Dept. of Food Science Univ. of California, Davis One Shields Avenue Davis CA 95616 U.S.A
| | - Hsin I Hsiao
- Dept. of Food Science National Taiwan Ocean Univ. Keelung Taiwan R.O.C
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33
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Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin. Poult Sci 2020; 99:1777-1787. [PMID: 32111338 PMCID: PMC7587821 DOI: 10.1016/j.psj.2019.11.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 11/01/2019] [Accepted: 11/03/2019] [Indexed: 11/22/2022] Open
Abstract
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (-18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (-18°C) for 90 D, which allows the use of some of these lipid sources in meat products.
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Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle. Processes (Basel) 2020. [DOI: 10.3390/pr8020135] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
While attempting to develop a soft, seafood-based product as a potential food item for senior citizens, we evaluated the effects of different softening methods on the hardness and quality of thawed muscular mantle tissue of the neritic squid (Uroteuthis edulis) versus controls. Comparisons were made among injection with proteolytic enzymes (papain, bromelain); soaking in these enzymes or in alkali solutions (NaHCO3, NaOH); various soaking regimes combined with either orbital shaking under vacuum, ultrasonic processing, or ultrasonic cleaning; or hot-air drying and rehydration. Elderly panelists’ sensory impressions of thawed and heat-sterilized squid mantle subjected to these treatments were recorded, together with the total volatile basic nitrogen (TVBN), pH, color, protein breakdown profile (SDS-PAGE), and histological characteristics of thawed squid mantle subjected to the same treatments but not heat-sterilized. TVBN measurements showed that squid mantle remained in a close-to-fresh state under all treatments except for hot-air drying. The pH and hardness decreased and the muscles turned white when soaked in either enzymes or alkali. Orbital shaking under vacuum while soaking in 0.3% papain for 12 h produced the softest product, the next softest being obtained by injection with 0.3% papain. After orbital shaking under vacuum in 1.0% papain, protein degradation was confirmed by SDS-PAGE, and broken muscle fibers were evident in histological sections. Sensory evaluation panelists with unimpeded chewing ability rated mushy, papain-treated squid mantle poorly. Soaking in 2% NaHCO3 in an ultrasonic processor, following by washing out of the alkali, proved to be a better tenderizing method than either enzyme treatment or hot-air drying for neritic squid mantle intended for consumption by senior citizens.
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35
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Martínez-Maldonado M, Velazquez G, Ramírez de León JA, Borderías A, Moreno H. Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102253] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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36
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Luo Q, Hamid N, Oey I, Leong SY, Kantono K, Alfaro A, Lu J. Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108438] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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O’Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100350] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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38
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BONFIM RC, OLIVEIRA FAD, GODOY RLDO, ROSENTHAL A. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.26918] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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39
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Santos MMF, de Lima DAS, Bezerra TKA, de Sousa Galvão M, Madruga MS, da Silva FAP. Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4158-4165. [PMID: 31477987 PMCID: PMC6706603 DOI: 10.1007/s13197-019-03886-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2019] [Accepted: 06/19/2019] [Indexed: 10/26/2022]
Abstract
Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.
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Affiliation(s)
- Miriane Moreira Fernandes Santos
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Darlinne Amanda Soares de Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Mércia de Sousa Galvão
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Fábio Anderson Pereira da Silva
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
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40
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Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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41
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Lin X, Xu JL, Sun DW. Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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O'Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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43
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Moreira RV, Costa MP, Castro VS, Paes CE, Mutz YS, Frasao BS, Mano SB, Conte-Junior CA. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. J Dairy Sci 2019; 102:2966-2972. [DOI: 10.3168/jds.2018-15268] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
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44
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Zalewska M, Marcinkowska‐Lesiak M, Onopiuk A, Stelmasiak A, Półtorak A. Modified atmosphere packaging for extending the shelf life of fresh
Agaricus bisporus. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13839] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Zalewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
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45
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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46
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Chang YW, Lin CC, Sung WC. Studies on the Development of Small Abalone (Haliotis diversicolor supertexta) Essence and its Antioxidative Properties. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1485068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Chun-Che Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, ROC
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47
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Delaware Inland Bays and Market Oyster ( Crassostrea virginica) Quality for Consumption. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8765149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Consumption of raw oysters is known to cause serious health conditions due to bioaccumulation of contaminants. As filter feeders, oysters ingest bacteria along with phytoplankton from their surrounding habitats. Ensuring seafood safety for human consumption is always a concern. Since oysters are consumed raw, disease causing organisms, environmental contaminants, toxins, chemicals, and even physical hazards such as soils and metals retained in the oysters can enter through feeding. The objective of this study was to determine the quality of oysters collected from Delaware Inland Bays (DIB) and compare them with market oysters. Environmental parameters were monitored from local waters of DIB classified as closed versus open for shellfish harvesting. Total aerobic bacteria and vibrio were higher in market oysters during the warmer months, with open water having the least microbial loads. There were no significant differences in total vibrio counts between the study sites (p=0.396), but significant differences were recorded over time (p=0.004). Water temperature and turbidity were directly proportional to total vibrio in oysters, and salinity was inversely related. Research findings in this study may help bring awareness of changes in bacterial loads due to seasonal changes and additional handling and storage.
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48
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Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2122-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.087] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Gantner M, Brodowska M, Górska-Horczyczak E, Wojtasik-Kalinowska I, Najda A, Pogorzelska E, Godziszewska J. Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1426632] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Marta Brodowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Najda
- Department of Vegetable and Medicinal Plants, University of Life Sciences in Lublin, Lublin, Poland
| | - Ewelina Pogorzelska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Jolanta Godziszewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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