Elaboration and quality control of the piracui from trahira (Hoplias malabaricus) during storage

Effects of microemulsions of Ocimum basilicum essential oil on the cooking quality of snakehead (Channa argus) under different impregnation methods

BACKGROUND

This study investigates the effect of microemulsions of 0.8% Ocimum basilicum essential oil (MOBO) on the cooking quality and shelf life of snakehead fillets using different impregnation methods (air environment treatment, vacuum impregnation, ultrasonic impregnation and vacuum impregnation with ultrasonic-assisted). Basil essential oil, recognized for its antimicrobial and antioxidant properties, is utilized in a microemulsion form to enhance its efficacy and application in food preservation.

RESULTS

The findings of the study demonstrated that MOBO markedly enhanced the cooking quality, flavor and overall acceptability of snakehead fillets. The incidence of microbial growth was markedly diminished in the MOBO-treated fillets in comparison to the control group. On day 9, a reduction in the total viable count of a minimum of 1.7 lg CFU/g was observed in comparison to the control group. The treated group exhibited an extended shelf life, with an increase of 3-9 days in comparison to the control group. However, there was a higher cooking weight loss in the treated group compared to the control group. This is from the findings regarding moisture content. The digestibility of the MOBO-treated fillets was enhanced by up to 4.13% in comparison to the control group, while the particle size was reduced by up to 40 nm. MOBO reduced the production of bitter amino acids and thiobarbituric acid.

CONCLUSION

Incorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry.

Locust Bean Gum: Processing, Properties and Food Applications

Locust bean gum is derived from the seed endosperm of the Ceratonia siliqua carob tree and is known as locust bean or carob gum. Food, medicines, paper, textile, oil drilling, and cosmetic sectors all use it as an ingredient. Hydrogen bonding with water molecules makes locust bean gum useful in industrial settings. In addition, its dietary fibre activity helps regulate numerous health issues, including diabetes, bowel motions, heart disease and colon cancer. Locust bean gum production, processing, composition, characteristics, culinary applications, and health advantages are the subject of this article.

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO2 Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N₂/5% O₂) maintained the total viable count (TVC) of H₂S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N2/5% O₂) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N₂/5% O₂) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.