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Li X, Jiang P, Song J, Lin S. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC-MS and PCA analysis. Food Chem 2024; 434:137485. [PMID: 37722337 DOI: 10.1016/j.foodchem.2023.137485] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/31/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
The quality of sea cucumber is closely associated with its processing technology. In this study, the response surface methodology (RSM) was employed to optimize the thermal process conditions for seasoned sea cucumber, while gas chromatography-mass spectrometry (GC-MS) technique identified 25 characteristic compounds. Terpenes and their oxygen derivatives constituted approximately 70% of all compounds detected. Among these, trans-anethole emerged as the predominant volatile aroma compound in seasoned sea cucumber at a concentration of 39.99 ± 4.52 mg/g, followed by p-anisaldehyde, cis-anethole, linalool, estragole, and d-limonene. Principal component analysis (PCA) revealed that trans-anethole, cis-anethole, estragole, and d-limonene collectively contributed over 45.0% to the flavor profile of sea cucumber. This investigation provides an initial exploration into the alterations in volatile compounds within star anise-seasoned seasoned sea cucumber, thereby establishing a foundation for instant sea cucumbers' flavor processing.
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Affiliation(s)
- Xinran Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pengfei Jiang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiahui Song
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Food Engineering Research Center of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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2
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Marchetti MD, Gómez PL, Yeannes MI, Garcia Loredo AB. Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets. J Food Sci 2022; 87:1134-1147. [PMID: 35122242 DOI: 10.1111/1750-3841.16056] [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: 06/15/2021] [Revised: 09/29/2021] [Accepted: 12/27/2021] [Indexed: 11/28/2022]
Abstract
Salting is a technique used for preserving fish meat and allows obtaining added value products. The salting process provokes several structure modifications, which in turns cause changes in the fish texture. Thus, the objective of this study was to investigate the effect of three salting procedures (dry salting [DS], mixed salting [MS] and brining [BS]) on the rheology and structure of Merluccius hubbsi (Argentine hake). Rheological properties were evaluated using dynamic oscillatory and thermorheology tests, and the structure changes by scanning electron microscopy. DS samples showed the highest values of salt concentration referred to liquid phase (zNaCl ), while BS showed the lowest ones. In all cases, elastic (G') and loss (G″) modulus increased with salting time. G' values exceeded G″ values, indicating a predominant solid behavior. DS samples presented the greatest increase in rheological parameters (G', G″ and η*). Thermomechanical spectra allowed to identify an increase in denaturation temperature (Td) of proteins (myosin and actin) for DS and MS, and to a lesser extent for BS (Td = 46.7 ± 0.4°C, Td = 50.3 ± 0.8°C, Td = 58.8 ± 0.6°C and Td = 58.2 ± 0.9°C for fresh, BS, MS and DS, respectively). Ultrastructural images evidenced conformational changes on the myofibrillar proteins and the connective tissue (collagen). BS caused the least superficial damage to hake tissue. Based on the results, BS could be the method recommended for the industrial production of salted M. hubbsi. PRACTICAL APPLICATION: During salting of hake, variations in water and salt content have a significant effect on the myofibrillar and connective tissue proteins. The study of rheological properties and microstructure allows a better understanding of the conformational changes induced by the salting process. The least surface damage exhibited by brining fillets is consistent with the mass transfer mechanism that leads to the formation of a film on the muscle surface that dilutes the salt; for this reason, compared to dry and mixed salting, brining could be the method recommended for the industrial production of salted (>15% w/w) Merluccius hubbsi.
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Affiliation(s)
- Marion D Marchetti
- Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina.,National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina
| | - Paula L Gómez
- National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina.,Institute of Food Technology and Chemical Process (ITAPROQ), CONICET-University of Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
| | - María I Yeannes
- Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina.,National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina
| | - Analía B Garcia Loredo
- Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina.,National Scientific and Technical Research Council (CONICET), Buenos Aires, Argentina
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3
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Zhang X, Sun J, Li P, Zeng F, Wang H. Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112295] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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He X, Lin R, Cheng S, Wang S, Yuan L, Wang H, Wang H, Tan M. Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber. J Food Sci 2021; 86:2499-2512. [PMID: 34056720 DOI: 10.1111/1750-3841.15716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/21/2021] [Accepted: 03/07/2021] [Indexed: 11/30/2022]
Abstract
Effectsof microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydration of sea cucumber were investigated in this paper. Vacuum condition avoided the exposure of sea cucumber to high temperature. Low-field nuclear magnetic resonance relaxation results revealed that the peaks of three water components in sea cucumber shifted to short relaxation time during MVD process, and the peak area of major water component-immobilized water-decreased significantly due to water evaporation. Magnetic resonance imaging found that the water in the internal layer of sea cucumber body wall was first removed due to the internal heating of microwave, and then the water in the outer layer. Higher microwave power could promote the moisture transfer motion during drying process, and shorten the drying time. Porous microstructure was observed by Cryo scanning electronic microscope images in sea cucumber dried with microwave power of 200 and 250 W, which might be responsible for high values of rehydration ratio and water holding capacity. High microwave power caused the increase of amino acids content, but had no significant effect on the change of saponins content. In addition, excellent prediction models of moisture ratio have been developed by partial least squares regression analysis based on transverse relaxation data, which proved the feasibility of low-field nuclear magnetic resonance to monitor moisture changes of sea cucumber during MVD process. PRACTICAL APPLICATION: Effects of microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydration of sea cucumber were investigated. Understanding the impacts of MVD drying on water status, texture, and nutritional characteristics of sea cucumber is important to improve the processing quality of dried sea cucumber.
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Affiliation(s)
- Xiu He
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Rong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Siqi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Lijing Yuan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huihui Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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5
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Silva-Vera W, Ramírez C, Pinto M, Simpson R, Almonacid S. Anisotropic diffusion assessment in salmon (salmo salar) composite muscle tissue: Theoretical and image-processing experimental approaches. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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6
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Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Liu ZQ, Zhou DY, Liu YX, Yu MM, Liu B, Song L, Dong XP, Qi H, Shahidi F. Inhibitory effect of natural metal ion chelators on the autolysis of sea cucumber (Stichopus japonicus) and its mechanism. Food Res Int 2020; 133:109205. [PMID: 32466945 DOI: 10.1016/j.foodres.2020.109205] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 03/05/2020] [Accepted: 03/27/2020] [Indexed: 11/26/2022]
Abstract
Live sea cucumbers (Stichopus japonicus) were stored in a solution containing oxalic acid and tea polyphenols as natural metal ion chelators. The inhibitory effects of these chelators on the autolysis phenomenon and the underlying mechanism of action were investigated for the first time by using scanning electron microscopy, differential scanning calorimetry, low-field nuclear magnetic resonance and confocal laser scanning microscopy. External stimuli cause autolysis through the release of calcium ions (Ca2+) from cells into the extracellular connective tissue, initiating activity of the matrix metalloprotease (MMP) in the sea cucumber body wall (SCBW). MMP subsequently degrades the microfibrillar networks, that support the interconnecting collagen fibres and the interfibrillar proteoglycan bridges linking the collagen fibrils, to release the water restricted within the interspaces between collagen fibres and collagen fibrils, ultimately causing mucoid degeneration of SCBW. The natural metal ion chelators significantly inhibited the activation of MMP by chelating Ca2+, consequently effectively preventing the autolysis of SCBW.
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Affiliation(s)
- Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Bing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada.
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Tamarit-Pino Y, Batías-Montes JM, Segura-Ponce LA, Sandoval-Mendoza CA. Effect of Drying on Proximal Composition, Minerals, and Physical Properties of Chilean Sea Cucumber ( Athyonidium chilensis) in Different Seasons, Captured in the Los Lagos Region. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1626963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yanara Tamarit-Pino
- Departamento de Ingeniería en Alimentos, Universidad del Bío-Bío, Chillán, Chile
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9
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Wu YY, Cao SM, Yang SL, Hu X, Lin WL, Yang XQ, Rong H. Changes of endogenous enzymes and physiochemical indicators in the process of dry-salted Decapterus maruadsi. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1634644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yan Yan Wu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, PR China
| | - Song Min Cao
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Shao Ling Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
| | - Xiao Hu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, PR China
| | - Wan Ling Lin
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
| | - Xian Qing Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
| | - Hui Rong
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, China
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Liu C, Wu L, Xue Y, Liu F, Sun S, Wang L. Effect of cooking methods on bioaccessibility of Zn, Se, Cd, Cu in sea cucumber ( Apostichopus japonicus). Food Sci Biotechnol 2018; 27:899-904. [PMID: 30263817 DOI: 10.1007/s10068-017-0298-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 12/04/2017] [Accepted: 12/16/2017] [Indexed: 11/30/2022] Open
Abstract
In this study, the total concentration and bioaccessibility of four metals (Zn, Se, Cd, Cu) in sea cucumbers (Apostichopus japonicus) before and after cooking were measured. The concentration of Zn, Se, Cd, and Cu were 22.24 ± 0.75, 0.75 ± 0.06, 0.32 ± 0.07, and 1.88 ± 0.09 mg/kg in raw cucumber, respectively. The contents of Zn, Se, and Cu in high-pressured samples were significantly higher than that in the raw sea cumber (p < 0.01). The levels of Cd were all decreased after three thermal treatments. The intake of Zn and Cu increased in sea cucumber cooked by all thermal processes. While the bioaccessibility of Se and Cd decreased after cooking. A significant correlation was observed between the concentration and bioaccessibility of minerals. These data provide useful information for dietary risk assessments of minerals in sea cucumbers.
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Affiliation(s)
- Chune Liu
- Institute of Yantai, China Agriculture University, Yantai, 264670 Shandong Province China
| | - Lele Wu
- Institute of Yantai, China Agriculture University, Yantai, 264670 Shandong Province China
| | - Ying Xue
- 2Fisheries College, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Feng Liu
- Institute of Yantai, China Agriculture University, Yantai, 264670 Shandong Province China
| | - Shan Sun
- 3Shandong Marine Resource and Environment Research Institute, Yantai, 264000 Shandong Province China
| | - Liming Wang
- 3Shandong Marine Resource and Environment Research Institute, Yantai, 264000 Shandong Province China
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Tan M, Lin Z, Zu Y, Zhu B, Cheng S. Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI. Food Res Int 2018; 109:65-71. [DOI: 10.1016/j.foodres.2018.04.029] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 03/13/2018] [Accepted: 04/14/2018] [Indexed: 11/25/2022]
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