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Jiang Z, Wang Y, Bai S, Bai C, Tu Z, Li H, Guo P, Liao T, Qiu L. The viable but non-culturable (VBNC) status of Shewanella putrefaciens (S. putrefaciens) with thermosonication (TS) treatment. ULTRASONICS SONOCHEMISTRY 2024; 109:107008. [PMID: 39096846 DOI: 10.1016/j.ultsonch.2024.107008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/23/2024] [Accepted: 07/29/2024] [Indexed: 08/05/2024]
Abstract
Although thermosonication (TS) treatment has been widely used in food sterilization, the viable but non-culturable (VBNC) of bacteria with TS treatment has still concerned potential food safety and public health. The molecular mechanism of VBNC status of bacteria with TS treatment is not clearly known. Therefore, in this study, we used Shewanella putrefaciens, which was a common putrefactive bacteria in aquatic products, to study the VBNC state of bacteria with TS treatment. Firstly, our results revealed that S. putrefaciens still could enter the VBNC state after TS treatments: 50 kHz, 300 W, 30 min ultrasonic treatment and 70 °C heating; Subsequently, we found the VBNC state of S. putrefaciens can resist the damage of TS treatment, such as cell wall break, DNA degradation, etc; Finally, four-dimensional data-independent acquisition-based proteomics showed that under VBNC state, S. putrefaciens upregulated functional proteins to resist TS treatment, such as: ribosomal proteins to accelerate the synthesis of stress proteins to counteract TS treatments, ornithine decarboxylase SpeF and MraY to repair TS treatment-induced damage, etc. Meanwhile, S. putrefaciens downregulates metabolic and transport functional proteins such as dehydrogenase to reduce the metabolism. Importantly, among those proteins, the ribosomal transcriptional regulatory protein family, such as rpsB, etc, may be the key proteins for S. putrefaciens entering VBNC state. This finding can provide some new strategies for preventing VBNC status of bacteria with TS treatment, such as: inhibition of key proteins, etc.
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Affiliation(s)
- Ziwei Jiang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China; School of Chemistry and Environmental Engineering, Wuhan Institute of Technology, Wuhan 4300731, China
| | - Yi Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
| | - Shunjie Bai
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
| | - Chan Bai
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
| | - Ziyi Tu
- HuBei Crawfish Industrial Tech Ltd., Qianjiang 433100, China
| | - Hailan Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
| | - Peng Guo
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China
| | - Tao Liao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China.
| | - Liang Qiu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs/Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Hubei Engineering Research Center for Agro-Product Irradiation, Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China.
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Dong Q, Dai Y, Wang W, Ma Y, Li L. Fabrication of carvacrol loaded cellulose acetate phthalate/shellac composite film and its application to mackerel fillets preservation. Int J Biol Macromol 2024; 262:129904. [PMID: 38311137 DOI: 10.1016/j.ijbiomac.2024.129904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/10/2024]
Abstract
In this research, the carvacrol (CAR) loaded cellulose acetate phthalate (CAP) /shellac (SH) films were prepared via electrostatic repulsion strategy and casting method. The CAP/SH-CAR films demonstrated excellent tensile strength, while also exhibiting good UV light barrier and thermal stability. The results showed that the addition of CAR significantly improved the barrier of the CAP film to water vapor and oxygen permeability. When the addition amount of CAR was 0.9 % (w/w) with respect to CAP content, the CAP/SH-CAR films exhibited good antibacterial activity and effectively reduced the growth of S. aureus and E. coli by approximately 47.9 % and 50.9 %, respectively. The presence of SH improved the retention rate of CAR in CAP/SH-CAR films, with the retention rate ranging from 45.2 to 56.8 %. Finally, the CAP/SH-CAR films were applied to preserve the mackerel fillets, indicating that the rate of freshness deterioration had been delayed and showing a good freshness preservation effect. Therefore, the CAP/SH-CAR films have the potential to be used as food packaging materials.
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Affiliation(s)
- Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yaqi Dai
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiting Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China.
| | - Yanli Ma
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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3
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Gilstrap O, Liu C, Nindo C, Parveen S. Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat. Microorganisms 2023; 11:2909. [PMID: 38138053 PMCID: PMC10746016 DOI: 10.3390/microorganisms11122909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/21/2023] [Accepted: 11/25/2023] [Indexed: 12/24/2023] Open
Abstract
Blue crab (Callinectes sapidus) is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with a dockside value of USD 200 million. Presently the US blue crab processing industry sells crab meat in three basic forms: fresh crab meat, pasteurized crab meat, and frozen crab meat. By far "Fresh" is the most desirable form of crab meat. However, fresh crab meat has a limited shelf life. This study evaluated the effects of high-pressure processing (HPP) on enhancing the microbiological quality and shelf life of blue crab meat. Live blue crabs were pressure-cooked in a retort (≥115 °C for 4-6 min). The crab meat was handpicked, packed in plastic containers with seals, subjected to HPP treatment, and stored at 4 °C. Container integrity and water leakage issues were examined by observation in addition to weight comparison before and after HPP treatment; the shelf life of crab meat with and without HPP treatments was examined via microbiological tests and sensory evaluations. Results show that polypropylene containers sealed with 10K OTR (oxygen transmission rate) film could withstand high pressure without water leakage issues; HPP treatment at 600 MPa for 3 min could extend the shelf life of fresh, cooked, and handpicked crab meat from 6 days to 18 days based on the strictest APC (aerobic plate account) limit (APC ≤ 100,000 CFU/g). The sensory quality of the HPP-treated crab meat was well accepted throughout the 3-week storage period. The results support the use of HPP as an effective non-thermal processing technology to enhance the microbiological quality and extend the shelf life of fresh RTE blue crab meat.
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Affiliation(s)
- Olivia Gilstrap
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
| | - Chengchu Liu
- Maryland Sea Grant Extension Program, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 21742, USA
| | - Caleb Nindo
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
| | - Salina Parveen
- Center for Food Science and Technology, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA; (O.G.); (S.P.)
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Torres-Ossandón MJ, Castillo L, Uribe E, Bilbao-Sainz C, Ah-Hen KS, Vega-Gálvez A. Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice. Foods 2023; 12:3400. [PMID: 37761109 PMCID: PMC10530099 DOI: 10.3390/foods12183400] [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: 08/14/2023] [Revised: 09/06/2023] [Accepted: 09/09/2023] [Indexed: 09/29/2023] Open
Abstract
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.
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Affiliation(s)
- María José Torres-Ossandón
- Laboratorio de Biotecnología y Microbiología Aplicada, Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 9170022, Chile
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Elsa Uribe
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA 94710, USA
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Valdivia 5090000, Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
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Wu S, Yang R. Effect of high-pressure processing on polyphenol oxidase, melanosis and quality in ready-to-eat crabs during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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6
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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]
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Lan Q, Tappi S, Braschi G, Picone G, Rocculi P, Laghi L. Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn ( Melicertus kerathurus) during Chilled Storage. Foods 2022; 11:foods11223677. [PMID: 36429269 PMCID: PMC9689486 DOI: 10.3390/foods11223677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled storage, in relation to microorganisms' development. All treated samples showed lower viable counts throughout storage compared to the untreated counterparts. The limit of acceptability from a microbiological point of view was extended from 9 to as many as 35 days by 600 MPa treatment. Metabolites were quantified by 1H-NMR through a targeted-untargeted metabolomic approach. Molecules linked to nucleotides' degradation and amines' anabolism suggested an overall freshness improvement granted by HHP. Notably, putrescine and cadaverine were detected only in untreated prawn samples, suggesting the inactivation of degradative enzymes by HHP. The concentration of molecules that influence umami perception was significantly elevated by HHP, while in untreated samples, the concentration of molecules contributing to a sour taste gradually increased during storage. As metabolomics was applied in its untargeted form, it allowed us to follow the overall set of metabolites related to HHP processing and storage, thus providing novel insights into the freshness and taste quality of striped prawn as affected by high hydrostatic pressure.
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Affiliation(s)
- Qiuyu Lan
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum, University of Bologna, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-0547-338-105
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Zeng X, Jiao D, Yu X, Chen L, Sun Y, Guo A, Zhu C, Wu J, Liu J, Liu H. Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop ( Mizuhopecten yessoensis) adductor muscle during iced storage. Food Chem X 2022; 15:100438. [PMID: 36211766 PMCID: PMC9532795 DOI: 10.1016/j.fochx.2022.100438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/13/2022] [Accepted: 08/24/2022] [Indexed: 11/15/2022] Open
Abstract
UHP treatment slowed down the texture deterioration during iced storage. UHP treatment reduced protein degradation and oxidation. Endogenous enzyme activity was closely related to protein degradation and denaturation.
This study aimed to explore the effect of ultra-high pressure (UHP) treatment (100–500 MPa, 5 min, 15 ± 1 ℃) on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage for 28 days. Our findings showed that the UHP treatment kept the water holding capacity stable, increased the hardness and decreased the springiness of scallop adductor muscle during iced storage. 400 and 500 MPa UHP treatments caused protein denaturation and oxidation significantly, decreased protein degradation rate and inhibited the activities of endogenous proteases. According to the correlation analysis, the activities of cathepsin B, D, H, L, calpain and serine protease were positively correlated with TCA-soluble peptides. The activities of endogenous proteases were significantly correlated with protein degradation. Therefore, the effect of UHP on endogenous protease caused the protein degradation rate to slow down and prevented the texture deterioration in scallops.
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Affiliation(s)
- Xinyao Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Dexin Jiao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xiaona Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- College of Life Science, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Lihang Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Ying Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Aoran Guo
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
| | - Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jinshan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
- Corresponding author at: National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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Jia S, Cao J, Dai Y, Cui B, Yuan C, Hou H, Ding X, Wang W, Zhang H, Zhao L. Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure. J Texture Stud 2022; 53:684-692. [PMID: 35730248 DOI: 10.1111/jtxs.12710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/29/2022]
Abstract
In order to improve the stability of dough with soybean oil, this paper explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content and gauche-ganche-ganche in the dough increased by 4.23%, 0.85 μmol/g and 4.16% respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 Pa-1 ×10-4 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.
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Affiliation(s)
- Shuqi Jia
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Jian Cao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
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Ahmed J, Habeebullah SFK, Alagarsamy S, Mulla MZ, Thomas L. Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.857072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This work describes the optimization of the pressure–time combination for the inactivation of Listeria monocytogenes in fish medium using a wide range of pressure (225–525 MPa) and holding time (5–30 min). Thereafter, the yellowfin seabream (Acanthopagrus arabicus) filets (100 g each) were subjected to high-pressure (HP) treatment at the optimum pressure/time combination, and the impact of HP on the amino acid profile, fatty acid profiles, color, and texture was assessed. Glycine, glutamic acid, and alanine were recorded as the major amino acids, which did not change significantly after pressurization. Conversely, alanine—the leading free amino acid—dropped significantly after treatment. The fatty acid analysis indicated that oleic acid and palmitic acid accounted for 29.88 and 25.59% of the total fatty acids, respectively. Pressurization did not influence the fatty acid profiles, nutritional quality indices, and hardness of yellowfin seabream fish. The color pigments of filets, measured as a* and b*, changed significantly after the treatment. Overall, this work indicates that HP treatment can be utilized to maintain the nutritional quality of seabream filets; however, further research is needed to maintain the visual color of the fish.
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Evaluation of the Physical Stability of Starch-Based Hydrogels Produced by High-Pressure Processing (HPP). Gels 2022; 8:gels8030152. [PMID: 35323264 PMCID: PMC8953466 DOI: 10.3390/gels8030152] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 12/22/2022] Open
Abstract
Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP) was evaluated using conventional and accelerated methods. For this purpose, conventional stability measurements, namely swelling power, water activity, texture, and organoleptic properties, as well as microbiological analysis of rice, corn, wheat, and tapioca starch hydrogels, were determined at different time intervals during storage at 20 °C. Additionally, to assess the stability of these structures, accelerated tests based on temperature sweep tests and oscillatory rheological measurements, as well as temperature cycling tests, were performed. The experimental results demonstrated that the physical stability of starch-based HPP hydrogels was interdependently affected by the microorganisms’ action and starch retrogradation, leading to both organoleptic and texture modifications with marked reductions in swelling stability and firmness. It was concluded that tapioca starch hydrogels showed the lowest stability upon storage due to higher incidence of microbial spoilage. Accelerated tests allowed the good stability of HPP hydrogels to be predicted, evidencing good network strength and the ability to withstand temperature changes. Modifications of the rheological properties of corn, rice, and wheat hydrogels were only observed above 39 °C and at stress values 3 to 10 times higher than those necessary to modify commercial hydrogels. Moreover, structural changes to hydrogels after cycling tests were similar to those observed after 90 days of conventional storage. Data obtained in this work can be utilized to design specific storage conditions and product improvements. Moreover, the accelerated methods used in this study provided useful information, allowing the physical stability of starch-based hydrogels to be predicted.
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12
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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13
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Kim HH, Ryu SH, Jeong SM, Kang WS, Lee JE, Kim SR, XU X, Lee GH, Ahn DH. Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel ( Scomber japonicus) during Storage. J Microbiol Biotechnol 2021; 31:1684-1691. [PMID: 34961752 PMCID: PMC9705973 DOI: 10.4014/jmb.2106.06052] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 12/15/2022]
Abstract
In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.
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Affiliation(s)
- Han-Ho Kim
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Si-Hyeong Ryu
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
| | - So-Mi Jeong
- Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Republic of Korea
| | - Woo-Sin Kang
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Ji-Eun Lee
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Su-Ryong Kim
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Xiaotong XU
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
| | - Ga-Hye Lee
- Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Republic of Korea
| | - Dong-Hyun Ahn
- Department of Food Science and Technology and Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea,Corresponding author Phone: +82-51-629-5831 Fax: +82-51-629-5824 E-mail:
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14
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Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102832] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Pilavtepe-Celik M, Yagiz Y, Marshall MR, Balaban MO. Correlation of Mullet ( Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1895394] [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)
- Mutlu Pilavtepe-Celik
- Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Yavuz Yagiz
- Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Maurice R. Marshall
- Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Murat O. Balaban
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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16
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Andoni E, Ozuni E, Bijo B, Shehu F, Branciari R, Miraglia D, Ranucci D. Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1866131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Egon Andoni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Enkeleda Ozuni
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Bizena Bijo
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | - Fatmira Shehu
- Veterinary Faculty of Tirana, Department of Public Health, Rr “Pajsi Vodica”, Koder-Kamez, Tirana, Albania
| | | | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
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17
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Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107511] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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18
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Yan H, Cui Z, Manoli T, Zhang H. Recent advances in non-thermal disinfection technologies in the food industry. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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19
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Torres‐Ossandón MJ, Castillo L, Ah‐Hen KS, Vega‐Gálvez A. Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of
Botrytis cinerea
in white grape juice concentrate. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María José Torres‐Ossandón
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Kong S. Ah‐Hen
- Facultad de Ciencias Agrarias Instituto de Ciencia y Tecnología de los Alimentos Valdivia Chile
| | - Antonio Vega‐Gálvez
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
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20
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Orel R, Tabilo-Munizaga G, Cepero-Betancourt Y, Reyes-Parra JE, Badillo-Ortiz A, Pérez-Won M. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109352] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods 2020; 9:E273. [PMID: 32138171 PMCID: PMC7143631 DOI: 10.3390/foods9030273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/22/2020] [Accepted: 02/28/2020] [Indexed: 11/17/2022] Open
Abstract
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.
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Affiliation(s)
- Mario Perez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Roberto Lemus-Mondaca
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380000, Chile;
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Juan E. Reyes
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile;
| | - Anais Palma-Acevedo
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain;
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22
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Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102282] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Suemitsu L, Cristianini M. Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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24
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Ucak I, Gokoglu N, Kiessling M, Toepfl S, Galanakis CM. Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Zhao YM, de Alba M, Sun DW, Tiwari B. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review. Crit Rev Food Sci Nutr 2018; 59:728-742. [PMID: 30580554 DOI: 10.1080/10408398.2018.1495613] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.
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Affiliation(s)
- Yi-Ming Zhao
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland.,b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Maria de Alba
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Da-Wen Sun
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Brijesh Tiwari
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
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27
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Jiranuntakul W, Nakwiang N, Berends P, Kasemsuwan T, Saetung T, Devahastin S. Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing. J Food Sci 2018; 83:2324-2336. [PMID: 30106476 DOI: 10.1111/1750-3841.14318] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 06/21/2018] [Accepted: 07/10/2018] [Indexed: 11/27/2022]
Abstract
Properties of skipjack tuna loins subjected to high-pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP-treated loins increased with increasing pressure level, but these loins retained between 1.1% and 2.4% more water than steam-cooked loin. Water holding capacity decreased from 57% to 44% when the loins were treated at 600 MPa. ΔE value of HPP loins was between 5.8 and 26.3 when treated at 150 to 600 MPa, whereas it was 34.1 for steam-cooked sample. Hardness of HPP loins increased from 648 to 1,019, 1,918, 5,249, and 4,092 g and springiness changed from 85.2% to 79.7%, 78.2%, 91.7%, and 90.7%, respectively, when treated at 150, 300, 450, and 600 MPa. Protein fibers of HPP loins had a more irregular shape than those of steam-treated loin. Histamine levels of HPP-treated loins were in the range of 3.08 to 3.35 μg/g, identical to that of steam-treated loin. Thiobarbituric acid assay demonstrated that the level of lipid oxidation increment in HPP-treated loins was twice as high as that in steam-cooked one. Undesirable volatile compound contents in tuna loins decreased with increasing degree of protein denaturation. Steam cooking and HPP at 150, 300, 450, and 600 MPa decreased the total aerobic counts by 4.75, 0.12, 1.20, 4.69, and 6.08 log CFU/g, respectively. These results suggest that HPP at 450 MPa and above has the potential to be used as an alternative to the tuna precooking process. PRACTICAL APPLICATION Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy-intensive steam precooking step, which is traditionally required in a canned tuna production process.
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Affiliation(s)
- Wittawat Jiranuntakul
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Nutcha Nakwiang
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Pieter Berends
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Tunyawat Kasemsuwan
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Thunyarat Saetung
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
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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
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29
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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
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30
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Martínez M, Velazquez G, Cando D, Núñez-Flores R, Borderías A, Moreno H. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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Lyu J, Li Q, Zhang L, Zhang J, Dong Z, Feng L, Luo Y. Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1236272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jian Lyu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qingzheng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zehong Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ligeng Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, PR China
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32
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Wang L, Xu C, Huang P, Li Y. Single- and multi-cycle high hydrostatic pressure treatment on microbiological quality of mud snail (Bullacta exarata) during refrigerated storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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