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Abdelnaby T, Feng T, Tiantian Z, Jiang X, Yuming W, Li Z, Xue C. Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish. Heliyon 2024; 10:e31649. [PMID: 38832270 PMCID: PMC11145225 DOI: 10.1016/j.heliyon.2024.e31649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/05/2024] Open
Abstract
Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its quality parameters over an 8-week period at -20 °C. Parameters such as water distribution, oxidation reactions, color, microstructure, texture properties, and physicochemical parameters were examined. The physicochemical results indicated that as the storage time increased, the levels of pH and TVB-N (total volatile basic nitrogen) showed a significant increase, while the water holding capacity decreased significantly (P < 0.05). After two months of frozen storage, the carbonyl content and TBARS (thiobarbituric acid reactive substances) increased to 4.15 ± 0.16 nmol/mg protein and 1.6 ± 0.00 mg/kg, respectively. Additionally, the total sulfhydryl content decreased to 4.91 ± 0.10 mol/105 g protein, which had an impact on the quality of the crayfish. Electron microscopy revealed that with increasing storage time, the fiber structure gradually deteriorated due to water crystallization, leading to severe damage and breakage of muscle fibers. Interestingly, these changes related to storage affected color and texture parameters, thereby influencing the overall quality of the crayfish.
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Affiliation(s)
- Taher Abdelnaby
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
| | - Tingyu Feng
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhang Tiantian
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Wang Yuming
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China
- Institute of Marine Bioresources for Nutrition and Health Innovation, No.106 Xiangyang Road, 266111, PR China
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Das R, Mehta NK, Ngasotter S, Balange AK, Nayak BB, Murthy LN, Xavier KM. Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ( Litopenaeusvannamei). Heliyon 2023; 9:e16438. [PMID: 37274698 PMCID: PMC10238695 DOI: 10.1016/j.heliyon.2023.e16438] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 04/26/2023] [Accepted: 05/16/2023] [Indexed: 06/06/2023] Open
Abstract
The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.
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Affiliation(s)
- Rupali Das
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Naresh Kumar Mehta
- College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India
| | - Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Amjad K. Balange
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | | | - K.A. Martin Xavier
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
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Berardi G, Di Taranto A, Vita V, Marseglia C, Iammarino M. Effect of different cooking treatments on the residual level of sulphites in shrimps. Ital J Food Saf 2022; 11:10029. [PMID: 36158034 PMCID: PMC9490886 DOI: 10.4081/ijfs.2022.10029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 02/24/2022] [Indexed: 12/02/2022] Open
Abstract
Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called “blackspot” that is a defect that compromises the marketability of these products. High levels of ingested sulphites may cause pseudoallergenic reactions in susceptible people. Moreover, they can exercise mutagenic and citotoxic effects other that destroy some vitamins such as thiamine, folic acid, nicotinamide and pyridoxal. The residual level of sulphites in crustaceans can be considerably affected by the specific method of cooking. In this study, 5 traditional procedures of cooking – grilling, oven, frying, steaming and stewed cooking – were compared to verify their effect on the residual concentration of sulphites in shrimp samples. The analytical determination was carried out using a fully validated and accredited analytical method by ion chromatography with conductivity detection. The results demonstrated that cooking leads to the decrease of sulphites levels in the products, with the highest percentage of reduction (55.3%) obtained by steaming and the lowest using oven (13.9%). The results of this study confirm that the specific method of cooking should be taken into account during “total diet studies” and risk assessment for appraising the effective number of sulphites ingested from crustaceans consumption.
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Erdem N, Karakaya M, Babaoğlu AS, Unal K. Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2092433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Nuran Erdem
- Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Aksaray, Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
| | - Kubra Unal
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
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Temdee W, Singh A, Zhang B, Benjakul S. Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (
Harpiosquilla raphidea
) during refrigerated storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wattana Temdee
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Avtar Singh
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
| | - Soottawat Benjakul
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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Elliot M, Chen J, Chen DZ, Hu XM, Ekaterina N, Deng SG. Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps ( Penaeus vannamei). FOOD SCI TECHNOL INT 2021; 28:683-693. [PMID: 34726105 DOI: 10.1177/10820132211050847] [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] [Indexed: 11/15/2022]
Abstract
In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp (Penaeus vannamei) under refrigeration storage were investigated. In the proposed model, a dielectric barrier discharge atmospheric cold plasma pretreatment step using a 60 kV source for 60, 90, 120, and 150 s was introduced after the first and second wash followed by refrigeration storage at 4 ± 1 °C for 12 days. Chemical, biochemical, and sensory attributes of the shrimp were monitored and compared with those of shrimp processed through the traditional method without atmospheric cold plasma pretreatment (control). Incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment step had more desirable quality outcomes characterized by low malondialdehyde concentration, low volatile nitrogen products content, and comparable proximate composition. Texture, pH, and color were remarkably retained at 120 and 150 s of atmospheric cold plasma pretreatment and protein degradation was negligible up to 90 s than at 120 and 150 s of pretreatment. We conclude that remodeling the shrimp processing chain through incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment with key considerations on operation parameters can maximize the beneficial biochemical and sensory quality outcomes while minimizing the negative impacts associated with traditional shrimp processing.
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Affiliation(s)
- Mubango Elliot
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China
| | - Jing Chen
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China
| | - Dong-Zhi Chen
- School of Petrochemical Engineering and environment, 71233Zhejiang Ocean University, China
| | - Xiao-Meng Hu
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China
| | | | - Shang-Gui Deng
- College of Food Science and Pharmacy, 71233Zhejiang Ocean University, China.,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, China
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Xiao H, Li N, Yan L, Xue Y. The Hydration Characteristics, Structural Properties and Volatile Profile of Squid ( Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking. Foods 2021; 10:foods10071646. [PMID: 34359516 PMCID: PMC8305883 DOI: 10.3390/foods10071646] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobility and freedom of protons, the relaxation time T2 decreased after cooking, and the water binding in the SMM was closer, but the SV treatment could retain more water in the SMM. SV resulted in a lower cooking loss (10.8%) than ST (49.0%) and BO (36.7%). Samples treated with SV had a better color and texture, the secondary structure β-fold of the squid protein was damaged by cooking to a certain extent, and the damage degree was BO > ST > SV. Compared with BO and ST, SV treatment caused more damage to the myosin heavy chain, paramyosin, and actin in SMM, improved the tenderness of SMM, and resulted in more regular internal reticular structures and less formation of fibrous structures. Cooking methods can significantly affect the volatile components of SMM, resulting in increasing volatile components or generating new volatile components in SMM including 2-methylbutanal, ethyl 2-methylpropanoate, acetic acid, and propyl methyl ketone in ST and BO samples and 2-methylbutanal, hexanal, and 2,3-pentanedione in SV samples. Therefore, SV resulted in the best quality squids and has substantial industrial application potential.
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Affiliation(s)
- Hong Xiao
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
| | - Nannan Li
- Sanya Ocean Institute, Ocean University of China, Sanya 572024, China; (N.L.); (L.Y.)
| | - Longtao Yan
- Sanya Ocean Institute, Ocean University of China, Sanya 572024, China; (N.L.); (L.Y.)
| | - Yong Xue
- Department of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
- Sanya Ocean Institute, Ocean University of China, Sanya 572024, China; (N.L.); (L.Y.)
- Correspondence: address: ; Tel.: +86-0532-8203-2597; Fax: +86-0532-8203-2468
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Zheng R, Xu X, Xing J, Cheng H, Zhang S, Shen J, Li H. Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics. Foods 2020; 9:E312. [PMID: 32182816 PMCID: PMC7143841 DOI: 10.3390/foods9030312] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/24/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
Exploring the spoilage mechanism of Spanish mackerel is important to reduce the waste of Spanish mackerel and extend its shelf life. Cold chain logistics are commonly used to maintain the high quality and prolong the shelf life of aquatic products in circulation and storage. We assessed the sensory (body surface, odor, fish gills, fish elasticity, eyes, and overall assessment), chemical (total volatile base nitrogen (TVB-N), pH and 2-thiobarbituric acid (TBA)), and microbial characteristics (total viable counts (TVCs) and lactic acid bacteria) of Spanish mackerel combined with high-throughput sequencing at frequent intervals to determine their freshness and specific spoilage organisms (SSOs) during 0 °C cold chain logistics. Results showed that TVB-N, TBA, and TVCs correlated well (R2 > 0.90) with the sensory scores with prolonged circulation and storage time. The SSOs of Spanish mackerel were Proteobacteria in phylum and Pseudomonas in genus. The shelf life of mackerel under the 0 °C ice-stored cold chain system was approximately seven days, which is roughly three days longer compared with the traditional low-temperature storage method. These findings indicated that the freshness evaluation of Spanish mackerel in cold-chain circulation could be achieved by selecting appropriate chemical, microbial, and sensory indices. The study contributes to extend the shelf life of cold-chain Spanish mackerel by inhibiting the growth of dominant bacteria and provides a basis for the development of methods and tools to predict the shelf life of Spanish mackerel.
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Affiliation(s)
- Ruihang Zheng
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Xiaorong Xu
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
- College of food and pharmaceutical sciences, Ningbo University, Ningbo 315211, China;
| | - Jiali Xing
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Hai Cheng
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Shufen Zhang
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Jian Shen
- Ningbo Institute for Food control, Ningbo 315048, China; (R.Z.); (X.X.); (H.C.); (S.Z.); (J.S.)
| | - Hesheng Li
- College of food and pharmaceutical sciences, Ningbo University, Ningbo 315211, China;
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The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106889] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Dabadé DS, Nago E, Adebiayé JDA, Ali JT, Azokpota P, Hounhouigan DJ. Effects of Antimelanosis Agents on Quality and Shelf-life of Tropical Brackish Water Shrimp (Penaeus notialis) during Storage at 0°C and 7°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- D. Sylvain Dabadé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Eunice Nago
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - J. D. Amos Adebiayé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Jawaad Touré Ali
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - D. Joseph Hounhouigan
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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Głuchowski A, Czarniecka-Skubina E, Wasiak-Zys G, Nowak AD. Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar). Foods 2019; 8:E323. [PMID: 31394833 PMCID: PMC6723074 DOI: 10.3390/foods8080323] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/06/2019] [Accepted: 08/06/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.
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Affiliation(s)
- Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland.
| | - Grażyna Wasiak-Zys
- Department of Functional Food, Ecological Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
| | - And Dorota Nowak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland
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Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.083] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Damasceno MDSP, Gonçalves AA. The effect of the food grade additive phosphate pre-treatment prior to the industrial cooking process in the quality of cooked peeled shrimp (Litopenaeus vannamei). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3299-3306. [PMID: 30569500 DOI: 10.1002/jsfa.9543] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 10/30/2018] [Accepted: 12/18/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The food-grade additive phosphates have been highlighted as a potential alternative as a humectant agent to avoid large yield losses. Thus, the combined effect of phosphate with industrial cooking on shrimp quality was evaluated. Phosphate concentration (3% and 5%) and contact time (30 and 60 min) were evaluated as a pre-treatment to the industrial cooking of the peeled shrimp, in a shrimp processing plant. The yield process (%), physical quality [pH, color, texture, and water-holding capacity (WHC)] and chemical quality [moisture, protein, moisture/protein ratio, phosphate, and sodium] were also evaluated. RESULTS Our results showed that the food grade phosphates treatment showed a satisfactory effect on reduction of the weight loss, increase of the WHC (after cooking and posterior thawing), increase of the M/P ratio, improvement of the texture, decrease in the meat coloring, increase of the pH (0.3 to 0.5 units), but no affect on the shrimp overall quality (cooking yield, texture, WHC). Therefore, the residual phosphate and sodium contents increased proportionally with the concentration and time of contact with the additives, and slightly above the legal phosphate limit allowed. CONCLUSION We observed that the phosphate used as a pre-treatment of cooking step in shrimp plant processing improves the product quality, however, this treatment must be realized in accordance with the current federal legislation in each country. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Micaela da Silva Paula Damasceno
- Postgraduate Program in Nutrition (PPGNUT), Department of Nutrition, Health Sciences Center (CCS), Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Alex A Gonçalves
- Postgraduate Program in Nutrition (PPGNUT), Department of Nutrition, Health Sciences Center (CCS), Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
- Laboratory of Seafood Technology and Quality Control (LAPESC), Animal Sciences Department (DCA), Agricultural Sciences Center (CCA), Federal Rural University of Semi-Arid (UFERSA), Mossoró, Brazil
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14
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López-Caballero M, Martínez-Álvarez O, Gómez-Guillén M, Montero P. Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Lian F, Måge I, Lorentzen G, Siikavuopio SI, Øverbø K, Vang B, Lindberg D. Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Mohan CO, Ravishankar CN, Srinivasa Gopal TK. Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1236869] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- C. O. Mohan
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Cochin, Kerala, India
| | - C. N. Ravishankar
- ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Cochin, Kerala, India
| | - T. K. Srinivasa Gopal
- KSCSTE & ICAR-Central Institute of Fisheries Technology (Indian Council of Agricultural Research), Cochin, Kerala, India
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17
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Bono G, Okpala COR, Badalucco CV, Milisenda G, Vitale S. Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus). EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gioacchino Bono
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | | | - Cinzia V. Badalucco
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Giacomo Milisenda
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
| | - Sergio Vitale
- Istituto per l’ Ambiente Marino Costiero; Consiglio Nazionale delle Ricerche (IAMC-CNR); Mazara del Vallo Italy
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Chao X, Bin Z, Lu-Kai M, Ji-Peng S. Cryoprotective Effects of Trehalose, Alginate, and its Oligosaccharide on Quality of Cooked-Shrimp (Litopenaeus vannamei) During Frozen Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12825] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xie Chao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Zhang Bin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Ma Lu-Kai
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Sun Ji-Peng
- Third Institute of Oceanography State Oceanic Administration; Xiamen 361005 China
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Verhaeghe T, Vlaemynck G, De Block J, Van Weyenberg S, Hendrickx M. Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food Chem 2016; 197:641-7. [DOI: 10.1016/j.foodchem.2015.11.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 10/31/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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20
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Xu Y, Chen Y, Cao Y, Huang W, Zhang S, Xia W, Jiang Q. Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp ( Metapenaeus ensis). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.75] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
- Key Laboratory of Healthy & Intelligent Kitchen System Integration
| | - Yanping Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Yaqun Cao
- Key Laboratory of Healthy & Intelligent Kitchen System Integration
| | - Wenxia Huang
- Key Laboratory of Healthy & Intelligent Kitchen System Integration
| | - Sicong Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
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21
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22
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Arshad K, Sudha K, Mohamed Hatha AA, Aneesh PT, Helna AK, Anilkumar G. Effect by Gamma Irradiation and Low-Temperature Storage on Bacteriological Profile of Edible Estuarine Crab Scylla serrata. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Keethadath Arshad
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Kappalli Sudha
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Abdulla A. Mohamed Hatha
- Department of Marine Biology, Microbiology and Biochemistry; School of Marine Sciences; CUSAT; Cochin India
| | - Panakkool-Thamban Aneesh
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Ameri Kottarathil Helna
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
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23
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Li XX, Tian X, Li JR. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei. FOOD SCI TECHNOL INT 2015. [PMID: 26199222 DOI: 10.1177/1082013215596650] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Using thermal processing (TP) treatment (100 ℃, 1-8 min) as a control, the effects of high hydrostatic pressure (HHP, 200-500 MPa, 2.5-20 min) on the microbiological and biochemical characteristics of white shrimp Litopenaeus vannamei were investigated. The results showed that the efficiency of polyphenol oxidase (PPO) inactivation and log reduction of total plate count (TPC) by HHP treatment were all significantly lower than by TP treatment (p < 0.05). The rate of inactivation for TPC and PPO all increased with the increase of HHP pressure and holding time (p < 0.05). The inactivation of PPO was in accordance with a first-order kinetics with the HHP treating time. Hardness of HHP-treated samples at the pressure of 300-500 MPa was higher than TP-treated samples, while the yield loss of HHP treatment was significantly lower than with TP treatment (p < 0.05), long time and high pressure of HHP treatment turned the appearance of shrimps slightly pink.
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Affiliation(s)
- Xiu-Xia Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
| | - Xin Tian
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
| | - Jian-Rong Li
- College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning, China
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24
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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 2015; 48:8-16. [DOI: 10.1016/j.fm.2014.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/14/2014] [Accepted: 11/07/2014] [Indexed: 11/23/2022]
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25
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Dima JB, Baron P, Zaritzky N. Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.923083] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Ando M, Fukai T, Kawasaki KI, Itoh T, Tsukamasa Y. Improvement of Red Color Development on the Surface of Kuruma PrawnMarsupenaeus japonicusunder Various Conditions. J Food Sci 2014; 79:E202-7. [DOI: 10.1111/1750-3841.12353] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Accepted: 12/01/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Masashi Ando
- Dept. of Fisheries; Faculty of Agriculture; Kinki Univ; Japan
| | - Takamitsu Fukai
- Dept. of Fisheries; Faculty of Agriculture; Kinki Univ; Japan
| | | | - Tomohiro Itoh
- Dept. of Fisheries; Faculty of Agriculture; Kinki Univ; Japan
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27
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Dinçer T, Cadun A, Aydın I, Metin C, Cakli S. Determination of the Tissue Distribution of PPO on Caramote Prawn (Melicertus kerathurus,Forskal, 1755) and Jinga Shrimp (Metapenaeus affinis,H. Milne Edwards, 1837) Caught from Izmir. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.777950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Yi J, Zhang L, Ding G, Hu X, Liao X, Zhang Y. High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.09.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Yi J, Xu Q, Hu X, Dong P, Liao X, Zhang Y. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Manheem K, Benjakul S, Kijroongrojana K, Visessanguan W. The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Bono G, Badalucco CV, Cusumano S, Palmegiano GB. Toward shrimp without chemical additives: A combined freezing-MAP approach. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.09.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Gornik S, Albalat A, Macpherson H, Birkbeck H, Neil D. The effect of temperature on the bacterial load and microbial composition in Norway lobster (Nephrops norvegicus) tail meat during storage. J Appl Microbiol 2011; 111:582-92. [DOI: 10.1111/j.1365-2672.2011.05081.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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