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Marques LP, Bernardo YAA, Conte-Junior CA. Applications of high-intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality. J Food Sci 2024; 89:3148-3166. [PMID: 38685866 DOI: 10.1111/1750-3841.17093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/15/2024] [Accepted: 04/09/2024] [Indexed: 05/02/2024]
Abstract
The global shrimp market holds substantial prominence within the food industry, registering a significant USD 24.7 billion in worldwide exportation in 2020. However, the production of a safe and high-quality product requires consideration of various factors, including the potential for allergenic reactions, occurrences of foodborne outbreaks, and risks of spoilage. Additionally, the exploration of the recovery of bioactive compounds (e.g., astaxanthin [AX], polyunsaturated fatty acids, and polysaccharides) from shrimp waste demands focused attention. Within this framework, this review seeks to comprehend and assess the utilization of high-intensity ultrasound (HIUS), both as a standalone method and combined with other technologies, within the shrimp industry. The objective is to evaluate its applications, limitations, and prospects, with a specific emphasis on delineating the impact of sonication parameters (e.g., power, time, and temperature) on various applications. This includes an examination of undesirable effects and identifying areas of interest for current and prospective research. HIUS has demonstrated promise in enhancing the extraction of bioactive compounds, such as AX, lipids, and chitin, while concurrently addressing concerns such as allergen reduction (e.g., tropomyosin), inactivation of pathogens (e.g., Vibrio parahaemolyticus), and quality improvement, manifesting in reduced melanosis scores and improved peelability. Nonetheless, potential impediments, particularly related to oxidation processes, especially those associated with lipids, pose a hindrance to its widespread implementation, potentially impacting texture properties. Consequently, further optimization studies remain imperative. Moreover, novel applications of sonication in shrimp processing, including brining, thawing, and drying, represent a promising avenue for expanding the utilization of HIUS in the shrimp industry.
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Affiliation(s)
- Lucas P Marques
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Yago A A Bernardo
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Zhang L, Chen L, Zhou C, Mustapha AT, Wahia H. Advances in Peeling Techniques for Tomato:A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Li Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | | | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
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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.
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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
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4
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Diwan AD, Harke SN, Panche AN. Application of proteomics in shrimp and shrimp aquaculture. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2022; 43:101015. [PMID: 35870418 DOI: 10.1016/j.cbd.2022.101015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/11/2022] [Accepted: 07/11/2022] [Indexed: 06/15/2023]
Abstract
Since proteins play an important role in the life of an organism, many researchers are now looking at how genes and proteins interact to form different proteins. It is anticipated that the creation of adequate tools for rapid analysis of proteins will accelerate the determination of functional aspects of these biomolecules and develop new biomarkers and therapeutic targets for the diagnosis and treatment of various diseases. Though shrimp contains high-quality marine proteins, there are reports about the heavy losses to the shrimp industry due to the poor quality of shrimp production and many times due to mass mortality also. Frequent outbreaks of diseases, water pollution, and quality of feed are some of the most recognized reasons for such losses. In the seafood export market, shrimp occupies the top position in currency earnings and strengthens the economy of many developing nations. Therefore, it is vital for shrimp-producing companies they produce healthy shrimp with high-quality protein. Though aquaculture is a very competitive market, global awareness regarding the use of scientific knowledge and emerging technologies to obtain better-farmed organisms through sustainable production has enhanced the importance of proteomics in seafood biology research. Proteomics, as a powerful tool, has therefore been increasingly used to address several issues in shrimp aquaculture. In the present paper, efforts have been made to address some of them, particularly the role of proteomics in reproduction, breeding and spawning, immunological responses and disease resistance capacity, nutrition and health, microbiome and probiotics, quality and safety of shrimp production, bioinformatics applications in proteomics, the discovery of protein biomarkers, and mitigating biotic and abiotic stresses. Future challenges and research directions on proteomics in shrimp aquaculture have also been discussed.
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Affiliation(s)
- A D Diwan
- MGM Institute of Biosciences and Technology, Mahatma Gandhi Mission University N-6, CIDCO, Aurangabad-431003, Maharashtra, India.
| | - S N Harke
- MGM Institute of Biosciences and Technology, Mahatma Gandhi Mission University N-6, CIDCO, Aurangabad-431003, Maharashtra, India.
| | - Archana N Panche
- Novo Nordisk Centre for Biosustainability, Technical University of Denmark, B220 Kemitorvet, 2800 Kgs, Lyngby, Denmark.
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Santos CS, Andrade HA, Shinohara NKS, Maciel MIS, Glória MBA, Oliveira Filho PRC. Effect of storage temperature on the stability of liquid smoked headless shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Caroliny Santana Santos
- Departments of Consumer Sciences Federal Rural University of Pernambuco – UFRPE Recife PE Brazil
| | - Humber Agrelli Andrade
- Fisheries and Aquaculture Federal Rural University of Pernambuco – UFRPE Recife PE Brazil
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Zhou YH, Vidyarthi SK, Yang XH, Duan X, Liu ZL, Mujumdar AS, Xiao HW. Conventional and novel peeling methods for fruits and vegetables: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ye T, Chen X, Zhu Y, Chen Z, Wang Y, Lin L, Zheng Z, Lu J. Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix). Foods 2022; 11:foods11060837. [PMID: 35327260 PMCID: PMC8950141 DOI: 10.3390/foods11060837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 01/20/2023] Open
Abstract
The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investigated. RF greatly reduced the freezing time compared to SF, and the thawing time of frozen crayfish was obviously shortened by WT in comparison to CT. RF and CT improved the meat yield but increased the drip loss, probably as a result of the greater protein denaturation or degradation. A soft and flexible gel was obtained by SF-CT, while a hard one was achieved by RF-WT. An SEM analysis showed that SF resulted in rough and irregular microstructures with larger pore sizes. Freeze-thawing led to an increase in the β-sheet content at the expense of α-helix and variations in the microenvironment of tyrosine and tryptophan residues in protein molecules of the gels, which was more pronounced in the SF-CT group. Moreover, freeze-thawing could cause enhanced protein digestibility but reduce the antioxidant activity of gels. These findings underline the promise of the freezing-thawing treatment in tuning the gel-based meat products of crayfish.
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Affiliation(s)
- Tao Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Yajun Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan 232038, China; (Z.C.); (Y.W.)
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.Y.); (Y.Z.); (L.L.); (Z.Z.)
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
- Correspondence:
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Ye T, Zhu Y, Wang Y, Liu R, Lin L, Zheng Z, Lu J. Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Sweers L, Politiek R, Lakemond C, Bruins M, Boom R, Fogliano V, Mishyna M, Keppler J, Schutyser M. Dry fractionation for protein enrichment of animal by-products and insects: A review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110759] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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10
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Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.08.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Magtaan JK, Fitzpatrick B, Murphy R. Elucidating the Biological Activity of Fish-Derived Collagen and Gelatine Hydrolysates using Animal Cell Culture - A Review. Curr Pharm Des 2021; 27:1365-1381. [PMID: 33302859 DOI: 10.2174/1381612826666201210112119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 10/01/2020] [Indexed: 11/22/2022]
Abstract
A large percentage of a fish's weight is generally discarded during fish processing. Reducing the waste products of marine origin is a subject of great interest within the scientific community. Pelagic byproducts, such as the structural protein collagen, which can be generated during the processing of fish, have been proposed as an alternative to terrestrial, mammalian sources due to advantages including high availability and low risk of zoonotic disease transmission. Gelatine has multiple possible applications, ranging from nutraceutical applications to cosmetics and has the advantage of being generally regarded as safe. In this multidisciplinary review, the chemistry of gelatine and its parent protein collagen, the chemical reactions to generate their hydrolysates, and studies on their biological activities using animal cell culture are discussed.
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Affiliation(s)
- Jordan Kevin Magtaan
- School of Health & Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland
| | | | - Ronan Murphy
- School of Health & Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland
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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.
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13
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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.
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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
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Ye T, Chen X, Chen Z, Yao H, Wang Y, Lin L, Lu J. Quality and microbial community of high pressure shucked crab (
Eriocheir sinensis
) meat stored at 4°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15330] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tao Ye
- College of Bioengineering Huainan Normal University Huainan China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhina Chen
- College of Bioengineering Huainan Normal University Huainan China
| | - Huanhuan Yao
- College of Bioengineering Huainan Normal University Huainan China
| | - Yun Wang
- College 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‐processMinistry of EducationHefei 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‐processMinistry of EducationHefei University of Technology Hefei China
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15
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Gringer N, Skytte JL, Dang TT, Orlien V, Olsen K, Schlippè-Steffensen K, Jessen F. Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Yang X, Hao S, Pan C, Li L, Huang H, Yang X, Wang Y. A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaojie Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Shuxian Hao
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
| | - Chuang Pan
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
| | - Laihao Li
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
| | - Hui Huang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
| | - Xianqing Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
| | - Yueqi Wang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China
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Li X, Llave Y, Fukuoka M, Sakai N. Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiaolong Li
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Yvan Llave
- Department of Agro–Food Science Niigata Agro–Food University Tainai Japan
| | - Mika Fukuoka
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Noboru Sakai
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
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Brito CO, Ribeiro Junior V, Del Vesco AP, Tavernari FDC, Calderano AA, Silva CM, Maciel JTDL, Azevedo MSPD. Metabolizable energy and nutrient digestibility of shrimp waste meal obtained from extractive fishing for broilers. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Dang TT, Feyissa AH, Gringer N, Jessen F, Olsen K, Bøknæs N, Orlien V. Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102246] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Dang TT, Jessen F, Martens HJ, Gringer N, Olsen K, Bøknæs N, Orlien V. Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease. Food Chem 2019; 289:729-738. [PMID: 30955673 DOI: 10.1016/j.foodchem.2019.03.059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 03/09/2019] [Accepted: 03/12/2019] [Indexed: 10/27/2022]
Abstract
Shell-loosening is of importance in facilitating shrimp peeling. In this study, enzyme and high pressure (HP) improved the shell-loosening at different degrees, which were observed as gaps by microscopy. The shell-loosening gap induced by an endoprotease with broad specificity (Endocut-03L, 53 μm) was much higher than that induced by HP at 100 MPa (HP100, 12 μm), followed by an endoprotease with high specificity (Tail21, 8 μm), and HP at 600 MPa (HP600, 5 μm). The degree of shell-loosening was found to be correlated to the extent of protein changes that were obtained by 2D gel electrophoresis. Shell-loosening due to HP100 and Endocut-03L was mainly caused by physical and enzymatic degradation of high molecular-weight proteins in shell and epidermis and subsequent loss of degradation products, disrupting the structure of muscle-shell connection. However, HP100 was less effective than Endocut-03L due to its stabilizing effect on the shell collagen, lowering its shell-loosening effect.
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Affiliation(s)
- Tem Thi Dang
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark.
| | - Helle Juel Martens
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C, Denmark.
| | - Nina Gringer
- National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark.
| | - Karsten Olsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Niels Bøknæs
- Royal Greenland A/S, Hellebarden 7, DK-9230 Svenstrup J, Denmark.
| | - Vibeke Orlien
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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Xu N, Shi W, Wang X, Wang Z. Effect of ice water pretreatment on the quality of Pacific White Shrimps ( Litopenaeus vannamei). Food Sci Nutr 2019; 7:645-655. [PMID: 30847143 PMCID: PMC6392858 DOI: 10.1002/fsn3.901] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/19/2018] [Accepted: 10/29/2018] [Indexed: 11/17/2022] Open
Abstract
Pacific White Shrimps (Litopenaeus vannamei) are an aquaculture species with global importance. For the purpose of this paper, the quality shelling process of Pacific White Shrimps, freshly harvested from farms and stored in a mixture ice water up to 24 hr, was investigated. Both the differences and correlations between the indexes such as peeling time, shrimp yield, chromatic aberration, texture, K value, TBA value, and microstructure were compared and analyzed. The optimal shell peeling time of Pacific White Shrimps was determined by ice water treatment for 8 hr. The shell peeling time was 1.77 min, the elasticity of the shrimp was 0.51 mm, the hardness was 2,124.58 g, K value was 1.33%, and TBA value was 0.004 mg/100 g. Both the smell and color of the shelled shrimp were normal. This study aims to endorse the mechanical shelling of Pacific White Shrimps.
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Affiliation(s)
- Nan Xu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Wenzheng Shi
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Xichang Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
| | - Zhihe Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)ShanghaiChina
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Facilitating shrimp ( Pandalus borealis ) peeling by power ultrasound and proteolytic enzyme. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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