1
|
Lan Q, Pinheiro ACDAS, Braschi G, Picone G, Rocculi P, Laghi L. Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy. J Food Sci 2024. [PMID: 39098810 DOI: 10.1111/1750-3841.17281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 08/06/2024]
Abstract
The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill-stored seafood are well-documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill-stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum-packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600 MPa for 10 min and then stored at 2-4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite-reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay-related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high-pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill-stored rose shrimps.
Collapse
Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | | | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, University of Bologna, Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, University of Bologna, Cesena, Italy
| |
Collapse
|
2
|
Yu Y, Yuan X, Zhang Z, Zheng Y, He Y, Zhou Y. Effect of different cooking conditions on the quality characteristics of chicken claws. Food Sci Nutr 2024; 12:5518-5529. [PMID: 39139936 PMCID: PMC11317673 DOI: 10.1002/fsn3.4197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 08/15/2024] Open
Abstract
Chicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆E), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor.
Collapse
Affiliation(s)
- Yifan Yu
- College of BioengineeringSichuan University of Science and EngineeringZigongChina
| | - Xianling Yuan
- College of BioengineeringSichuan University of Science and EngineeringZigongChina
| | - Zhouyou Zhang
- College of BioengineeringSichuan University of Science and EngineeringZigongChina
| | - Yidan Zheng
- College of BioengineeringSichuan University of Science and EngineeringZigongChina
| | - Ying He
- College of BioengineeringSichuan University of Science and EngineeringZigongChina
| | - Yingru Zhou
- College of BioengineeringSichuan University of Science and EngineeringZigongChina
| |
Collapse
|
3
|
Wu Y, Wu Q, Lin H, Pang J, Zhou X, Zhang B. Effects of cold atmospheric plasma pre-treatment on maintaining the quality of ready-to-eat drunken red shrimp ( Solenocera crassicornis) stored at chilled conditions. Food Chem X 2023; 20:100934. [PMID: 38144752 PMCID: PMC10740073 DOI: 10.1016/j.fochx.2023.100934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/20/2023] [Accepted: 10/08/2023] [Indexed: 12/26/2023] Open
Abstract
This present study investigated the effect of cold atmospheric plasma (CAP) pre-treatment on the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) during chilled storage. The shrimp were pre-treated with the CAP at 40 kV and 36 kH for 100 s in a plasma generating equipment before the drunken treatment and compared with an untreated control sample. The results showed that the CAP pre-treatment significantly inhibited the total viable count (TVC) values, total volatile basic nitrogen (TVB-N) content, and polyphenol oxidase (PPO) activity of the drunken shrimp compared to the control treatment. Furthermore, the CAP pre-treatment also significantly maintained the myofibrillar protein (MP) content, texture properties, and a more stable histological structure of muscle fibers compared to the control. High-throughput sequencing results confirmed that the CAP pre-treatment significantly reduced the diversity and abundance of several bacteria in the shrimp. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis detected that the CAP pre-treatment effectively maintained the stability of volatile organic compounds (VOCs). These findings provide valuable theoretical support for the processing and storage of drunken shrimp.
Collapse
Key Words
- Chilled storage
- Cold atmospheric plasma
- Coomassie brilliant blue G-250, PubChem CID: 6324599
- DL-3,4-dihydroxyphenylalanine, PubChem CID: 836
- Ethanol, PubChem CID: 702
- Glutaraldehyde solution, PubChem CID: 3485
- Hydrochloric acid, PubChem CID: 313
- Maleic acid, PubChem CID: 444266
- MgO, PubChem CID: 14792
- Microbiological analysis
- Nitrogen gas, PubChem CID: 947
- Phosphate buffer solution, PubChem CID: 62657
- Red shrimp
- Trichloroacetic acid, PubChem CID: 6421
- Volatile organic compounds
Collapse
Affiliation(s)
- Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Qiongjing Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
- Pisa Marine Graduate School, Zhejiang Ocean University, PR China
| | - Huimin Lin
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, PR China
| | | | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
- Pisa Marine Graduate School, Zhejiang Ocean University, PR China
| |
Collapse
|
4
|
Mohamed AS, Elsebaie EM, Abdelrhman WM, Abdulmaguid NYM, Bahnasy RM, Elgendy MSA, Elashry AMMM, El-Hassanin MF, El-Wakeil NHM, Khalil AMM, Amin HF. Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage. Gels 2023; 9:716. [PMID: 37754397 PMCID: PMC10530947 DOI: 10.3390/gels9090716] [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: 07/29/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023] Open
Abstract
Opuntia ficus cladodes (OFC) are considered one of the wastes that result from opuntia cultivation, and their disposal by traditional methods results in many environmental problems. Therefore, this study was conducted with two aims. The first was the production of OFC gel, and the evaluation of its in vitro antioxidant (by two methods, DPPH and ABTS), anti-obesity, and anti-diabetic activities. The second was an investigation of the effects of different concentrations of this gel (0, 50, and 100%) as an edible coating on the quality of shrimp during 8 days of refrigerated storage. The results showed that this gel was characterised by a high content of ash (10.42%), total carbohydrates (75.17%), and total phenols (19.79 mg GAE/g). OFC gel contained six types of sugars: arabinose, xylose, galactose, rhamnose, glucose, and uronic acid, and the most abundant was xylose (36.72%). It is also clear from the results that the OFC gel had high antioxidant properties, which were higher against DPPH than ABTS at the same concentration. OFC gel showed a high inhibition activity against lipase, α-glycosidase, and α-amylase enzymes, and their IC50 values were 1.43 mg/mL, 0.78 mg/mL, and 0.57 mg/mL, respectively. The results also stated that shrimp coated with OFC gel had lower pH, drip loss, TVB-N, and TBA values through the days of refrigerated storage. Moreover, the shrimp coated with 100% OFC gel were better than those coated with 50% OFC gel. In conclusion, OFC gel showed high potency as active antioxidant, for its enzyme anti-activities, and as an edible coating for shrimp.
Collapse
Affiliation(s)
- Alaa S. Mohamed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shaikh 33516, Egypt
| | - Wesam Mohammed Abdelrhman
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Nabila Yahia Mahmoud Abdulmaguid
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
- Food Science and Nutrition Department, Science Collage, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Rasha M. Bahnasy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Manal Salah Abbas Elgendy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Marwa Fawzy El-Hassanin
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | | | - Hesham F. Amin
- Department of Fish Processing and Technology, Faculty of Fish Resources, Suez University, Suez 43511, Egypt
| |
Collapse
|
5
|
Elsabagh R, Ibrahim SS, Abd-Elaaty EM, Abdeen A, Rayan AM, Ibrahim SF, Abdo M, Imbrea F, Şmuleac L, El-Sayed AM, Abd Elghaffar RY, Morsy MK. Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023; 7. [DOI: 10.3389/fsufs.2023.1177010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.
Collapse
|
6
|
Abbasi E, Basiri S, Shekarforoush SS, Gholamhosseini A. The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
|
7
|
Zhao Y, Yu H, Li H, Qiu Y, Xia S, Zhang J, Zhu J. Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
8
|
Zhu C, Chen L, Zeng X, Sun Y, Jiao D, Liu M, Zheng M, Liu J, Liu H. Effects of ultra high pressure-magnetic field treatment on protein properties and quality characteristics of stored shrimp (Litopenaeus Vannamei). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
9
|
Puértolas E, Álvarez-Sabatel S, Montes P. Application of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6464-6469. [PMID: 35561148 DOI: 10.1002/jsfa.12013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/03/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 °C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 °C; boiling water, 3 min) were used as controls. RESULTS PATP treatments at 100-350 MPa improved manual peelability over the control (P ≤ 0.05), maintaining similar peeling yield, color (L*, a*, b*), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1% lower peeling yield and worse sensory quality (P ≤ 0.05). CONCLUSION PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Eduardo Puértolas
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA). Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain
| | - Saioa Álvarez-Sabatel
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA). Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain
| | - Paula Montes
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA). Parque Tecnológico de Bizkaia, Astondo Bidea, Derio, Spain
| |
Collapse
|
10
|
Kunnath S, Jaganath B, Panda SK, Ravishankar CN, Gudipati V. Modifying textural and functional characteristics of fish ( Nemipterus japonicus) mince using high pressure technology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4122-4133. [PMID: 36193359 PMCID: PMC9525518 DOI: 10.1007/s13197-022-05466-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2022] [Accepted: 04/09/2022] [Indexed: 06/16/2023]
Abstract
Effect of high pressure in inducing textural and functional modification has been investigated in pink perch (Nemipterus japonicus) mince. Fish mince undergone pressurization at 200, 400 and 600 MPa for a holding period of 10 min and was compared against cooked mince (90 °C; 40 min). The treated mince at 400 and 600 MPa lost its natural viscosity and behaved like cooked mince through denaturation and formation of protein aggregates. Textural characterisation showed the retention of tenderness in 200 MPa treated samples, but become harder on application of higher pressures. Unlike heat gels, pressure induced gels were more smooth, white and elastic in nature. A decreased in reactive SH groups was observed in 400 and 600 MPa treated samples due to the formation of disulfide bonds. Hydrophobic concentration was higher in cooked and 600 MPa treatments whereas Ca2+-ATPase activity decreased after pressurization. On application of different pressures microbial reduction of 2-3 log cycles was achieved in the mince samples. Hence pressure treatments at lower ranges cannot alter the texture and functionality of protein and the mince can undergo processing as required. Besides extending shelf life, the treatments above 400 MPa can make irreversible effect on texture quality and protein functionality which is similar to that of cooking.
Collapse
Affiliation(s)
- Sarika Kunnath
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O., Willingdon Island, Kochin, 682029 India
| | - Bindu Jaganath
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O., Willingdon Island, Kochin, 682029 India
| | - Satyen Kumar Panda
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O., Willingdon Island, Kochin, 682029 India
| | - C. N. Ravishankar
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O., Willingdon Island, Kochin, 682029 India
| | - Venkateshwarlu Gudipati
- Indian Council of Agricultural Research, Krishi Bhavan, Dr. Rajendra Prasad Road, New Delhi, 110 001 India
| |
Collapse
|
11
|
Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage. Molecules 2022; 27:molecules27196302. [PMID: 36234840 PMCID: PMC9571125 DOI: 10.3390/molecules27196302] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–500 MPa for 5 min), and stored at 0 °C for 15 days. The results showed that the L* (luminance), b* (yellowness), W (whiteness), ΔE (color difference), hardness, shear force, gumminess, chewiness, and resilience of shrimp were significantly improved by UHP treatment. Moreover, the contents of surface hydrophobicity, myofibril fragmentation index (MFI), trichloroacetic acid (TCA)-soluble peptides, carbonyl, dityrosine, and free sulfhydryl of myofibrillar protein (MP) were significantly promoted by UHP treatment. In addition, UHP (above 300 MPa) treatment enhanced the mitochondrial membrane permeability but inhibited the lysosomal membrane stability, and the cathepsin (B, D, H, and L) activities. UHP treatment notably inhibited the activities of cathepsins, delayed protein oxidation and degradation, as well as texture softening of shrimp during storage. Generally, UHP treatment at 300 MPa for 5 min effectively delayed the protein and quality deterioration caused by endogenous enzymes and prolonged the shelf life of shrimp by 8 days.
Collapse
|
12
|
Chen L, Jiao D, Zhou B, Zhu C, Liu J, Zhang D, Liu H. Shrimp (
Penaeus monodon
) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing. FOOD SCIENCE & NUTRITION 2022; 10:3395-3404. [PMID: 36249967 PMCID: PMC9548362 DOI: 10.1002/fsn3.2939] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/06/2022] [Accepted: 05/06/2022] [Indexed: 11/18/2022]
Abstract
The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.
Collapse
Affiliation(s)
- Lihang Chen
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dexin Jiao
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Bihe Zhou
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Chen Zhu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dali Zhang
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Huimin Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| |
Collapse
|
13
|
Ahmad I, Traynor MP. Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp ( Litopenaeus setiferus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2077157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Imran Ahmad
- Food, Agriculture and Biotechnology Innovation Lab, Chaplin School of Hospitality and Tourism Management, Florida International University, North Miami, Florida, USA
| | - Mark P. Traynor
- Nutrition, Dietetics, and Hospitality Management, College of Human Sciences, Auburn University, Auburn, Alabama, USA
| |
Collapse
|
14
|
Lu WC, Chiu CS, Hsieh CW, Chan YJ, Liang ZC, Wang CCR, Mulio AT, Le DHT, Li PH. Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei). BIOLOGY 2022; 11:biology11020334. [PMID: 35205200 PMCID: PMC8869679 DOI: 10.3390/biology11020334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/11/2022] [Accepted: 02/17/2022] [Indexed: 12/02/2022]
Abstract
Simple Summary The Food and Agriculture Organization of the United Nations (FAO) indicated that the average global production of oyster shell waste for the year 2019 was 3.08 million tons. Many serious problems include the emission of displeasing odors and pollution of the seaside, which are harmful to the environment. Nonetheless, a solution for this issue would be to reuse the waste and produce a product that has economic benefits and solves the environmental problems. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. In this study, we used calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life during 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. The development of preservatives for aquatic products is expected to delay the growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety. Abstract Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. In addition, shrimp muscle lipid oxidation measured by peroxide value (PV) and thiobarbituric acid (TBA) was decreased during storage. The quality was preserved up to 12 days with 2.0–4.0% COSP treatment as compared with only 6 days for un-treated shrimp. The development of preservatives for aquatic products is expected to delay growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety.
Collapse
Affiliation(s)
- Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan;
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan;
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Zeng-Chin Liang
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Chiun-C. Roger Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan; (C.-C.R.W.); (A.T.M.)
| | - Amanda Tresiliana Mulio
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan; (C.-C.R.W.); (A.T.M.)
| | - Dung Huynh Thi Le
- Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam;
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan; (C.-C.R.W.); (A.T.M.)
- Correspondence: ; Tel.: +886-4-2632-8001 (ext. 15326)
| |
Collapse
|
15
|
Chen L, Jiao D, Liu H, Zhu C, Sun Y, Wu J, Zheng M, Zhang D. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108555] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
16
|
Khaledian S, Basiri S. The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saeed Khaledian
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| | - Sara Basiri
- Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran
| |
Collapse
|
17
|
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab ( Cancer pagurus). Foods 2021; 10:foods10050955. [PMID: 33925421 PMCID: PMC8146872 DOI: 10.3390/foods10050955] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/23/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked-pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1-1.9 log10 CFU g-1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2-1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.
Collapse
|
18
|
Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110937] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
19
|
Ye T, Chen X, Chen Z, Liu R, Wang Y, Lin L, Lu J. Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. J Food Biochem 2021; 45:e13708. [PMID: 33733512 DOI: 10.1111/jfbc.13708] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 03/09/2021] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4o C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4o C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
Collapse
Affiliation(s)
- Tao Ye
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Rui Liu
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| |
Collapse
|
20
|
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.
Collapse
|
21
|
Li D, Peng Y, Tao Y, Liu D, Zhang H. Quality changes in high pressure processed tan mutton during storage. FOOD SCI TECHNOL INT 2020; 27:517-527. [PMID: 33176501 DOI: 10.1177/1082013220970781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage (P < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated (P < 0.05). High pressure treatment at 200 MPa also substantially increased the lightness of samples throughout storage (P < 0.05), and showed a significant increase in stiffness at the end of storage (P < 0.05). Immunoblotting and electrophoresis (SDS-PAGE) analysis of key structural proteins revealed that myosin heavy chain denaturation began at 200 MPa, while actin denaturation occurred at 500 MPa. Troponin-T was continuously degraded in different treatments as storage progressed, and 200 MPa treatment and untreated represented similar degradation patterns, while 500 MPa treatment displayed more intense intact troponin-T at 38 kDa degradation. Results suggest that HP induced changes in cytoskeleton proteins, thereby affecting texture, water holding properties and lightness.
Collapse
Affiliation(s)
- Dongdong Li
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Yaling Peng
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Yingmei Tao
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Dunhua Liu
- School of Agriculture, Ningxia University, Yinchuan, China
| | - Haihong Zhang
- School of Agriculture, Ningxia University, Yinchuan, China.,Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| |
Collapse
|
22
|
Shi L, Xiong G, Yin T, Ding A, Li X, Wu W, Qiao Y, Liao L, Jiao C, Wang L. Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110124] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
23
|
Lan W, Hu X, Sun X, Zhang X, Xie J. Effect of the number of freeze-thaw cycles number on the quality of Pacific white shrimp (Litopenaeus vannamei): An emphasis on moisture migration and microstructure by LF-NMR and SEM. AQUACULTURE AND FISHERIES 2020. [DOI: 10.1016/j.aaf.2019.05.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
24
|
Xu Y, Yin Y, Zhao H, Li Q, Yi S, Li X, Li J. Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated Paralichthys olivaceus fillets. RSC Adv 2020; 10:12573-12581. [PMID: 35497606 PMCID: PMC9051048 DOI: 10.1039/d0ra01020k] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 03/15/2020] [Indexed: 12/02/2022] Open
Abstract
The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble peptides, electronic nose (E-nose) analysis and sensory quality were measured. The results indicated that CA and UP treatment, especially CA combined with UP, significantly reduced undesirable flavor compounds including inosine, hypoxanthine, TMA, and bitter amino acids, and accumulated pleasant flavor compounds such as inosine monophosphate and umami-related amino acids. In addition, the combination of CA and UP was shown to be more effective for retarding protein degradation and microbial growth than CA or UP treatment alone. In accordance with the results of E-nose analysis and sensory evaluation, CA combined with UP treatment had great potential for improving the flavor quality of refrigerated flounder fillets and extending their storage life. The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated.![]()
Collapse
Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Yiming Yin
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Qiuying Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| |
Collapse
|
25
|
Humaid S, Nayyar D, Bolton J, Skonberg DI. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails. J Food Sci 2019; 84:3454-3462. [PMID: 31752050 DOI: 10.1111/1750-3841.14954] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 10/14/2019] [Accepted: 10/21/2019] [Indexed: 02/06/2023]
Abstract
Sous vide (SV) and high-pressure processing (HPP) are promising techniques in the development of high-quality seafood products. The objectives of this study were to evaluate the impacts of HPP on the physicochemical quality and consumer acceptance of subsequently SV-cooked lobster tails. Raw shucked lobster tails were processed at 150 or 350 MPa for 5 or 10 min. Subsequently, half were SV cooked to a core temperature of 65 °C/10 min. Texture profile analysis, shear force, color, salt soluble protein content, water-holding capacity (WHC), moisture content, and weight loss were analyzed. Pressurization at 150 MPa/10 min decreased (P < 0.05) the hardness of raw lobsters compared to non-HPP-treated controls. However, 350 MPa for 5 or 10 min increased (P < 0.05) the shear force in raw and SV-cooked samples. HPP increased (P < 0.05) the L* values but did not affect moisture content, WHC, or weight loss of raw or SV-cooked lobsters. Lobsters were subjected to consumer acceptability testing using a 9-point hedonic scale. Although panelists rated the flavor, texture, and overall liking of the 350 MPa/10 min samples higher than the control and 150 MPa/10 min samples, there were no significant differences among treatment means, indicating that physicochemical changes induced by HPP did not affect consumer acceptance. In addition, approximately 84% of panelists reported that the 350 MPa product met their expectations compared to approximately 75% for the control and 150 MPa treatments. These results suggest that HPP has the potential to be applied in combination with SV cooking to produce consumer-acceptable, value-added lobster products. PRACTICAL APPLICATION: Lobsters are an expensive menu item in restaurants. However, they are susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Sous vide cooking is reported to provide evenly cooked lobsters with a succulent and juicy texture. In this study, lobsters were sous vide cooked to reach a core temperature of 65 °C, and then maintained at that temperature for 10 min. The application of moderate processing pressures to vacuum-packaged raw lobsters prior to SV cooking altered some physicochemical attributes but has the potential to increase the availability of high-quality, minimally processed seafood with good consumer acceptability.
Collapse
Affiliation(s)
- Sami Humaid
- School of Food and Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A
| | - Dhriti Nayyar
- School of Food and Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A
| | - Jason Bolton
- Cooperative Extension, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A.,Innovation Engineering, 798 Student Innovation Center, Orono, ME, 04469, U.S.A
| | - Denise I Skonberg
- School of Food and Agriculture, Univ. of Maine, 5735 Hitchner Hall, Orono, ME, 04469, U.S.A
| |
Collapse
|
26
|
Pan C, Chen S, Hao S, Yang X. Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6121-6128. [PMID: 31260117 DOI: 10.1002/jsfa.9905] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 06/09/2023]
Abstract
Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Chuang Pan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Shuxian Hao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| |
Collapse
|
27
|
Faisal M, Buckow R, Vasiljevic T, Donkor O. Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
28
|
de Alba M, Pérez-Andrés JM, Harrison SM, Brunton NP, Burgess CM, Tiwari BK. High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
29
|
Zhu P, Zhang Y, Chou Y, Gu Y. Recognition of the storage life of mitten crab by a machine olfactory system with deep learning. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Peiyi Zhu
- School of Electric and Automatic EngineeringChangshu Institute of Technology Changshu China
- Jiangsu Laboratory of Lake Environment Remote Sensing TechnologiesHuaiyin Institute of Technology Huaiyin China
| | - Yulin Zhang
- Jiangsu Laboratory of Lake Environment Remote Sensing TechnologiesHuaiyin Institute of Technology Huaiyin China
| | - Yongxin Chou
- School of Electric and Automatic EngineeringChangshu Institute of Technology Changshu China
| | - Ya Gu
- School of Electric and Automatic EngineeringChangshu Institute of Technology Changshu China
| |
Collapse
|
30
|
Lemus-Mondaca R, Leiva-Portilla D, Perez-Won M, Tabilo-Munizaga G, Aubourg S. Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff ( Seriolella Violacea) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1437582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Universidad de Chile, Santiago, Chile
| | - Diana Leiva-Portilla
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Mario Perez-Won
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | | | - Santiago Aubourg
- Departamento de Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
| |
Collapse
|
31
|
Roco T, Torres MJ, Briones-Labarca V, Reyes JE, Tabilo-Munizaga G, Stucken K, Lemus-Mondaca R, Pérez-Won M. Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Res Int 2018; 108:192-202. [PMID: 29735049 DOI: 10.1016/j.foodres.2018.03.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
Affiliation(s)
- Teresa Roco
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile.
| | - María José Torres
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Vilbett Briones-Labarca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Juan Esteban Reyes
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile
| | - Karina Stucken
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Av. Raúl Bitrán Nachary, Casilla 599, 1305, La Serena, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile; Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile
| |
Collapse
|
32
|
Aubourg SP. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13693] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
33
|
Kaewprachu P, Osako K, Benjakul S, Suthiluk P, Rawdkuen S. Shelf life extension for Bluefin tuna slices ( Thunnus thynnus ) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
34
|
Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
35
|
Farajzadeh F, Motamedzadegan A, Shahidi SA, Hamzeh S. The effect of chitosan-gelatin coating on the quality of shrimp ( Litopenaeus vannamei ) under refrigerated condition. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.040] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
36
|
Dai Q, Cheng JH, Sun DW, Pu H, Zeng XA, Xiong Z. Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Young H, Anang D, Tiwari B. Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
38
|
Jin G, He L, Wang Q, Liu C, Jin Y, Huang F, Ma M. Pulsed pressure assisted brining of porcine meat. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
39
|
Yi J, Zhang L, Ding G, Hu X, Liao X, Zhang Y. High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.09.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|