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Peng X, Li Y, Wang H, Yu J, Wen R, Zhang H, Zhao K. Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze-thaw cycles. Int J Biol Macromol 2024; 281:136494. [PMID: 39393721 DOI: 10.1016/j.ijbiomac.2024.136494] [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: 08/14/2024] [Revised: 09/24/2024] [Accepted: 10/08/2024] [Indexed: 10/13/2024]
Abstract
This study investigates the effects of varying concentrations of whey protein hydrolysate (WPH) (5 %, 10 %, 15 %) on surimi myofibrillar protein gels subjected to freeze-thaw (FT) cycles. With an increase in the number of FT cycles, there was a decrease in both ionic and hydrogen bonding, resulting in reduced chewiness and elasticity. At the same time, hydrophobic interactions were strengthened, leading to disruptions in protein secondary structures. In contrast, the addition of WPH significantly improved and stabilized the gels' intermolecular interactions and textural properties, particularly at the 15 % concentration, which demonstrated superior effects compared to both the untreated control and the positive control treated with 0.02 % butylated hydroxyanisole (BHA) (P < 0.05). Furthermore, 15 % WPH effectively preserved the gel's secondary structure and water-holding capacity, significantly outperforming the 0.02 % BHA positive control group (P < 0.05). These findings highlight the potential of WPH to enhance intermolecular interactions and preserve the structural integrity of myofibrillar protein gels during FT cycles, indicating its promising application in food science.
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Affiliation(s)
- Xinyan Peng
- College of Life Science, Yantai University, Yantai, Shandong 264005, China.
| | - Yunying Li
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Haowen Wang
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Juan Yu
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Rongxin Wen
- College of Life Science, Yantai University, Yantai, Shandong 264005, China
| | - Huiyun Zhang
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Ke Zhao
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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2
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Jiao L, Li Y, Hu J, Zhao S, Zhang X, Benjakul S, Zhang B. Curcumin-loaded food-grade nano-silica hybrid material exhibiting improved photodynamic effect and its application for the preservation of small yellow croaker (Larimichthys polyactis). Food Res Int 2024; 188:114492. [PMID: 38823875 DOI: 10.1016/j.foodres.2024.114492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/03/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Two types of curcumin-loaded food-grade nano-silica (F-SiO2) hybrid materials were successfully synthesized using the rotary evaporation method (F-SiO2@Cur) and the adsorption method (Cur@F-SiO2). The microstructure and spectral analyses confirmed that the curcumin in F-SiO2@Cur was loaded within the nanopores in a non-aggregate form rather than being adsorbed onto the surface (Cur@F-SiO2). Additionally, F-SiO2@Cur exhibited remarkable water solubility (1510 ± 50.33 µg/mL) and photostability (a photodegradation ratio of only 59.22 %). Importantly, F-SiO2@Cur obtained a higher capacity for the generation of singlet oxygen (1O2) compared to control groups. Consequently, F-SiO2@Cur-mediated photodynamic inactivation (PDI) group attained the highest score in sensory evaluation and the best color protection effect in PDI experiment of small yellow croaker (Larimichthys polyactis) at 4 °C. Moreover, F-SiO2@Cur could effectively controlled total volatile basic nitrogen (TVB-N) content, pH, and total viable count (TVC), thereby prolonging the shelf life. Therefore, F-SiO2@Cur-mediated PDI is an effective fresh-keeping technology for aquatic products.
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Affiliation(s)
- Long Jiao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yuwei Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiajie Hu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Shuyi Zhao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoye Zhang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China.
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3
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Liu S, Zhang L, Chen J, Li Z, Liu M, Hong P, Zhong S, Li H. Effect of Freeze-Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei. Foods 2024; 13:305. [PMID: 38254607 PMCID: PMC10814677 DOI: 10.3390/foods13020305] [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: 12/15/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
The effect of temperature fluctuations on the freshness of shrimp in simulated trays was investigated by setting a freeze-thaw (F-T) cycle of 12 h after freezing at -20 °C and thawing at 1 °C under refrigeration. The results showed that the shrimp's physicochemical properties deteriorated to different extents with the increase in F-T cycles. The total colony count of shrimp was 6.07 lg CFU/g after 21 cycles, and the volatile saline nitrogen content reached 30.36 mg/100 g, which exceeded the edible standard. In addition, the sensory quality and textural properties (hardness, elasticity, chewiness, and adhesion) declined to different degrees with increased F-T cycles. LF-NMR and protein property measurements showed that F-T cycles resulted in reduced water holding capacity and protein denaturation, which were the main factors leading to the deterioration of shrimp quality. Furthermore, flavor changes were analyzed using an electronic nose sensor to establish a freshness model. The W1W, W1S, W2S, and W5S sensors were correlated with the quality changes in shrimp and used as the main sensors for detecting the freshness of Penaeus vannamei. As a result, to better maintain the overall freshness, temperature fluctuations should be minimized in sales and storage, and fewer than 8 F-T cycles should be performed.
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Affiliation(s)
- Shouchun Liu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China;
| | - Luyao Zhang
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China;
| | - Jing Chen
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Zhuyi Li
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Meijiao Liu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Haifeng Li
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
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4
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Zhou Q, Lan W, Xie J. Phenolic acid-chitosan derivatives: An effective strategy to cope with food preservation problems. Int J Biol Macromol 2024; 254:127917. [PMID: 37939754 DOI: 10.1016/j.ijbiomac.2023.127917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 10/30/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
Chitosan, a cost-effective and eco-friendly natural polymeric material, possesses excellent film-forming properties. However, it has low solubility and biological activity, which hinders its widespread applications. To overcome these limitations, researchers have developed phenolic acid-chitosan derivatives that greatly enhance the mechanical, antibacterial and antioxidant properties of chitosan, expanding its potential application, particularly in food preservation. This review aims to provide an in-depth understanding of the structure and biological activity of chitosan and phenolic acid, as well as various synthetic techniques employed in their modification. Phenolic acid-chitosan derivatives exhibit improved physicochemical properties, such as enhanced water solubility, thermal stability, rheological properties, and crystallinity, through grafting techniques. Moreover, these derivatives demonstrate significantly enhanced antibacterial and antioxidant activities. Through graft modification, phenolic acid-chitosan derivatives offer promising applications in food preservation for diverse food products, including fruits, vegetables, meat, and aquatic products. Their ability to improve the preservation and quality of these food items makes them an appealing option for the food industry. This review intends to provide a deeper understanding of phenolic acid-chitosan derivatives by delving into their synthetic technology, characterization, and application in the realm of food preservation.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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5
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Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets. Foods 2023; 12:foods12030517. [PMID: 36766047 PMCID: PMC9914591 DOI: 10.3390/foods12030517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 01/17/2023] [Accepted: 01/18/2023] [Indexed: 01/25/2023] Open
Abstract
Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-ε-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.
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6
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Peng S, Wei H, Zhan S, Yang W, Lou Q, Deng S, Yu X, Huang T. Spoilage mechanism and preservation technologies on the quality of shrimp: An overview. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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7
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Effect of pulse light on the quality of refrigerated (4 °C) large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Teng X, Cong X, Chen L, Wang Q, Xue C, Li Z. Effect of repeated freeze-thawing on the storage quality of pacific oyster (Crassostrea gigas). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01537-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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9
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Liu C, Kong L, Yu P, Wen R, Yu X, Xu X, Peng X. Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles. Foods 2022; 11:2133. [PMID: 35885376 PMCID: PMC9320738 DOI: 10.3390/foods11142133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 01/27/2023] Open
Abstract
The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze-thaw (F-T) cycles were investigated. During F-T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F-T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F-T cycles.
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Affiliation(s)
- Chunyun Liu
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Lingru Kong
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Pengjuan Yu
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
| | - Xiaobo Yu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.Y.); (X.X.)
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.Y.); (X.X.)
| | - Xinyan Peng
- College of Life Sciences, Yantai University, Yantai 264005, China; (C.L.); (L.K.); (P.Y.); (R.W.)
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10
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Qi M, Yan H, Zhang Y, Yuan Y. Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108918] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Li T, Kuang S, Xiao T, Hu L, Nie P, Ramaswamy HS, Yu Y. The Effect of Pressure-Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage. Foods 2022; 11:foods11131842. [PMID: 35804658 PMCID: PMC9265678 DOI: 10.3390/foods11131842] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 12/10/2022] Open
Abstract
In this study, a self-cooling laboratory system was used for pressure−shift freezing (PSF), and the effects of pressure−shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air freezing (CAF) and liquid immersion freezing (LIF). The evaluated thawing loss and cooking loss of PSF were significantly lower than those of CAF and LIF during the whole frozen storage period. The thawing loss, L* value, b* value and TBARS of the frozen fish increased during the storage. After 28 days storage, the TBARS values of LIF and CAF were 0.54 and 0.65, respectively, significantly higher (p < 0.05) than the 0.25 observed for PSF. The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend. Based on Raman spectra, the secondary structure of the protein in the PSF-treated samples was considered more stable. The α-helix content of the protein in the unfrozen sample was 59.3 ± 7.22, which decreased after 28 days of frozen storage for PSF, LIF and CAF to 48.5 ± 3.43, 39.1 ± 2.35 and 33.4 ± 4.21, respectively. The results showed that the quality of largemouth bass treated with PSF was better than LIT and CAF during the frozen storage.
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Affiliation(s)
- Ting Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Shiyao Kuang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Ting Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Pengcheng Nie
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
| | - Hosahalli S. Ramaswamy
- Department of Food Science, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; (T.L.); (S.K.); (T.X.); (L.H.); (P.N.)
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence:
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12
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Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure. Food Res Int 2022; 157:111484. [DOI: 10.1016/j.foodres.2022.111484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/24/2022] [Accepted: 06/05/2022] [Indexed: 11/22/2022]
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13
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Wang X, Xie X, Zhang T, Zheng Y, Guo Q. Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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Lan W, Zhao Y, Liu J, Xie J. Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage. J Food Prot 2022; 85:803-814. [PMID: 35202469 DOI: 10.4315/jfp-21-341] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 02/17/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The aim of this research was to experimentally assess the effect of chitosan (CS)-grafted phenolic acid (CS-g-PA) derivatives on the quality and microbiota composition of vacuum-packaged sea bass (Lateolabrax japonicus). Samples were treated by deionized water (CK), 1% CS, 1% CS-g-PA copolymer, and 1% CS-grafted gallic acid (CS-g-GA) copolymer for 10 min and combined with vacuum packaging stored at 4°C to analyze the microbiological and physicochemical indicators; they were also combined with 16s RNA high-throughput sequencing to explore the effects of CS derivatives on quality and microbial composition. The results showed that the treatment of CS-g-GA and CS-g-PA could retard the increase of pH, total volatile basic nitrogen, and the K value. The degradation of ATP-related compounds, production of biogenic amines, and growth of spoilage bacteria were inhibited by CS-g-GA and CS-g-PA. Moreover, CS-g-GA and CS-g-PA performed better in the inhibition of lipid oxidation by the analysis of thiobarbituric acid reactive substances and relative fluorescence intensity. According to the results of high-throughput sequencing, the diversity of microbial composition in all groups was decreased significantly during chilled storage, especially in the CK group. The predominant microorganism was Acinetobacter in the middle period of storage, while Pseudomonas and Shewanella became predominant at the end of storage. The treatment of CS-g-GA and CS-g-PA had significant effects inhibiting the growth of Shewanella during storage. On the basis of the analysis of the microorganism and physicochemical quality, compared with the CK group, CS-g-GA and CS-g-PA can maintain the good quality of sea bass fillets and prolong the shelf life for another 12 days. HIGHLIGHTS
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai 201306, People's Republic of China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, People's Republic of China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai 201306, People's Republic of China
| | - Jiali Liu
- College of Food Science and Technology, Shanghai 201306, People's Republic of China
| | - Jing Xie
- College of Food Science and Technology, Shanghai 201306, People's Republic of China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, People's Republic of China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, People's Republic of China
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15
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Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113208] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Yu S, Duan M, Sun J, Jiang H, Zhao J, Tong C, Pang J, Wu C. Immobilization of phlorotannins on nanochitin: A novel biopreservative for refrigerated sea bass (Lateolabrax japonicus) fillets. Int J Biol Macromol 2022; 200:626-634. [PMID: 35051506 DOI: 10.1016/j.ijbiomac.2022.01.089] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/03/2022] [Accepted: 01/12/2022] [Indexed: 11/05/2022]
Abstract
A novel biopreservative was developed by immobilizing phlorotannins into nanochitin (NCh). NCh were selected as a host complex to immobilized phlorotannins and the structural properties and antioxidant activity of the NCh-phlorotannins nanocomplex was investigated. The NCh-phlorotannins showed high antioxidant activity, as evidenced by free radical scavenging activity test. Moreover, the effects of NCh-phlorotannins on physical [color, water holding capacity (WHC), and texture], chemical [thiobarbituric acid (TBA) values, total volatile base nitrogen (TVB-N), and pH], microbiological [total viable count], changes of refrigerated sea bass (Lateolabrax japonicus) fillets were also evaluated. Sea bass fillets add with 1.5 g/kg NCh-phlorotannins had lower bacterial growth, pH, TVB-N and TBA as well as better characteristics of texture, color, and WHC than those of the control group during refrigerated storage. The efficiency of NCh-phlorotannins treatment was also better than that of phlorotannins or NCh treatment alone. Therefore, NCh-phlorotannins may be a potential biopreservative to extend the shelf-life of sea bass fillets quality during refrigerated storage.
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Affiliation(s)
- Shan Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Haixin Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jianbo Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China.
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17
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The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea). Foods 2022; 11:foods11040514. [PMID: 35205999 PMCID: PMC8871444 DOI: 10.3390/foods11040514] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
We explore the feasibility of the long-term transportation of live large yellow croakers (Pseudosciaena crocea) using the combined method of CO2 anesthesia and hypothermia hibernation, and its effect on the quality of recovered fish stored at 4 °C. Fish treated with CO2 anesthesia at a 2 ppm/s aeration rate were cooled at 3 °C/h to hibernate survived for 36 h at 8 °C in seawater. This method resulted in better survival rates and time, and a lower operational time than hypothermia hibernation or CO2 anesthesia methods. The results of a blood analysis indicated that the stress experienced by the fish during hibernation was mitigated, but existent after recovery. The drip loss rate of the ordinary muscle of hibernated fish was significantly different from that of the control group at 4 °C, but there was no significant difference in the pH, lactic acid content, and color during early storage. Furthermore, hibernation did not affect springiness and chewiness. Thus, the combination of CO2 anesthesia and hibernation may improve the survival and operation efficiency of fish in long-term transportation. However, this method affects the quality of fish after long-term storage. Thus, hibernated fish should be consumed after appropriate domestication or immediately after recovery.
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18
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Xiang Y, Sun C, Zhao Y, Li L, Yang X, Wu Y, Chen S, Wei Y, Li C, Wang Y. Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112885] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Song X, Luan Y, Wang Y, Song Z, Liu B. Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16243] [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)
- Xiaoyan Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yuchen Luan
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yao Wang
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Zuo Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Baolin Liu
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
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20
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Yang Z, Liu S, Sun Q, Zheng O, Wei S, Xia Q, Ji H, Deng C, Hao J, Xu J. Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures. Food Chem 2021; 374:131737. [PMID: 34920408 DOI: 10.1016/j.foodchem.2021.131737] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 11/04/2021] [Accepted: 11/28/2021] [Indexed: 11/18/2022]
Abstract
The effects of different liquid nitrogen freezing (LNF) temperatures (-35, -55, -75, -95, and -115 °C) on the freezing rate, physicochemical properties, and microstructure of golden pompano (Trachinotus ovatus) were evaluated in the present study. The results showed that the total freezing time of golden pompano was significantly shortened using LNF (P < 0.05). Compared with other freezing methods, the cooking loss and L* values (lightness) of -95 °C LNF golden pompano were significantly lower, the false-colour image was much redder and brighter, the loss and mobility of water in fish muscle were inhibited, the water holding capacity and hardness were higher, and the muscle microstructure was comparatively intact. Therefore, -95 °C LNF effectively shortened the freezing time and improved the muscle qualities of frozen golden pompano.
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Affiliation(s)
- Zuomiao Yang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chujin Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jiming Hao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jie Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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21
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Fu X, Hong X, Liao J, Ji Q, Li C, Zhang M, Ye Z, Yu X. Fingerprint Approaches Coupled with Chemometrics to Discriminate Geographic Origin of Imported Salmon in China's Consumer Market. Foods 2021; 10:foods10122986. [PMID: 34945538 PMCID: PMC8701728 DOI: 10.3390/foods10122986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/18/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022] Open
Abstract
Of the salmon sold in China’s consumer market, 92% was labelled as Norwegian salmon, but was in fact was mainly imported from Chile. The aim of this study was to establish an effective method for discriminating the geographic origin of imported salmon using two fingerprint approaches, Near-infrared (NIR) spectroscopy and mineral element fingerprint (MEF). In total, 80 salmon (40 from Norway and 40 from Chile) were tested, and data generated by NIR and MEF were analysed via various chemometrics. Four spectral preprocessing methods, including vector normalization (VN), Savitzky Golay (SG) smoothing, first derivative (FD) and second derivative (SD), were employed on the raw NIR data, and a partial least squares (PLS) model based on the FD + SG9 pretreatment could successfully differentiate Norwegian salmons from Chilean salmons, with a R2 value of 98.5%. Analysis of variance (ANOVA) and multiple comparative analysis were employed on the contents of 16 mineral elements including Pb, Fe, Cu, Zn, Al, Sr, Ni, As, Cr, V, Se, Mn, K, Ca, Na and Mg. The results showed that Fe, Zn, Al, Ni, As, Cr, V, Se, Ca and Na could be used as characteristic elements to discriminate the geographical origin of the imported salmon, and the discrimination rate of the linear discriminant analysis (LDA) model, trained on the above 10 elements, could reach up to 98.8%. The results demonstrate that both NIR and MEF could be effective tools for the rapid discrimination of geographic origin of imported salmon in China’s consumer market.
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Affiliation(s)
- Xianshu Fu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Xuezhen Hong
- College of Quality & Safety Engineering, China Jiliang University, Hangzhou 310018, China;
| | - Jinyan Liao
- Zhejiang Yuying College of Vocational Technology, Business and Trade Branch, Hangzhou 310018, China
- Correspondence: (J.L.); (M.Z.); Tel.: +86-571-86877182 (J.L.); +86-571-86914476 (M.Z.)
| | - Qingge Ji
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Chaofeng Li
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Mingzhou Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
- Correspondence: (J.L.); (M.Z.); Tel.: +86-571-86877182 (J.L.); +86-571-86914476 (M.Z.)
| | - Zihong Ye
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
| | - Xiaoping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; (X.F.); (Q.J.); (C.L.); (Z.Y.); (X.Y.)
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22
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The influence of chitosan-carboxymethyl celloluse composite and bi-layer film and coatings on flavor quality and volatile profile of Asian sea bass during storage at refrigerator. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01104-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102861] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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24
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Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110678] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Vilkova D, Kondratenko E, Chèné C, Karoui R. Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03859-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Xiao L, Xin S, Wei Z, Feng F, Yan Q, Xian D, Du S, Liu W. Effect of chitosan nanoparticles loaded with curcumin on the quality of Schizothorax prenanti surimi. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Wang Y, Zhang T, Chen Q, Wu Y, Cai Q, Zhao Y, Cen J, Wei Y. Effects of immersion freezing with coolant on the quality of grouper (♀ Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1946159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yueqi Wang
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Tao Zhang
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qian Chen
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yanyan Wu
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Qiuxing Cai
- Guangxi Colleges and Universities Key Laboratory Development and High-value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, China
| | - Yongqiang Zhao
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Jianwei Cen
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Ya Wei
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
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28
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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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29
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Wang D, Liu Y, Sun J, Sun Z, Liu F, Du L, Wang D. Fabrication and Characterization of Gelatin/Zein Nanofiber Films Loading Perillaldehyde for the Preservation of Chilled Chicken. Foods 2021; 10:foods10061277. [PMID: 34205088 PMCID: PMC8229453 DOI: 10.3390/foods10061277] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/24/2021] [Accepted: 05/31/2021] [Indexed: 01/21/2023] Open
Abstract
Perillaldehyde is a natural antibacterial agent extracted from perilla essential oil. In our methodology, five antibacterial nanofiber packaging films are prepared by loading different concentrations of perillaldehyde (P) into gelatin/zein (G/Z) polymers. Morphology observations show that the G/Z/P film had a good uniform microstructure and nano-diameter as the weight ratio of 5:1:0.02 (G/Z/P). Fourier transform infrared spectroscopy, and X-ray indicate that these three ingredients had good compatibility and strong interaction via hydrogen bonding. Water contact angle results show that the G/Z/P films gradually change from hydrophilic to hydrophobic with the increase of perillaldehyde. Thermal analysis indicates that the G/Z/P (5:1:0.02) film has good thermal stability. Antibacterial and storage analysis indicates that G/Z/P (5:1:0.02) film is effective to inactivate Staphylococcus aureus and Salmonella enteritidis, and obviously reduces the increasing rate of total bacteria counts and volatile basic nitrogen of chicken breasts. This study indicates that the G/Z/P (5:1:0.02) is a kind of potential antibacterial food packaging film.
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Affiliation(s)
- Debao Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (D.W.); (Y.L.); (J.S.); (Z.S.); (D.W.)
| | - Yini Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (D.W.); (Y.L.); (J.S.); (Z.S.); (D.W.)
| | - Jinyue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (D.W.); (Y.L.); (J.S.); (Z.S.); (D.W.)
| | - Zhilan Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (D.W.); (Y.L.); (J.S.); (Z.S.); (D.W.)
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (D.W.); (Y.L.); (J.S.); (Z.S.); (D.W.)
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (F.L.); (L.D.)
| | - Lihui Du
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
- Correspondence: (F.L.); (L.D.)
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (D.W.); (Y.L.); (J.S.); (Z.S.); (D.W.)
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30
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Impact of different air blast freezing conditions on the physicochemical quality of albacore (Thunnus alalunga) pretreated by high pressure processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111538] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Jonušaite K, Venskutonis PR, Martínez-Hernández GB, Taboada-Rodríguez A, Nieto G, López-Gómez A, Marín-Iniesta F. Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers. Foods 2021; 10:foods10040776. [PMID: 33916629 PMCID: PMC8065744 DOI: 10.3390/foods10040776] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/29/2021] [Accepted: 03/31/2021] [Indexed: 12/13/2022] Open
Abstract
The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.
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Affiliation(s)
- Kristina Jonušaite
- Department of Food, Science & Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania;
| | - Petras Rimantas Venskutonis
- Department of Food, Science & Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania;
- Correspondence: (P.R.V.); (F.M.-I.); Tel.: +34-868-884-709 (F.M.-I.)
| | - Gines Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain; (G.B.M.-H.); (A.L.-G.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (A.T.-R.); (G.N.)
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (A.T.-R.); (G.N.)
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain; (G.B.M.-H.); (A.L.-G.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (A.T.-R.); (G.N.)
- Correspondence: (P.R.V.); (F.M.-I.); Tel.: +34-868-884-709 (F.M.-I.)
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Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110452] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Lan WQ, Zhang WJ, Liu JL, Xie J. Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1868643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Wei-Qing Lan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Wan-Jun Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jia-Li Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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34
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Park DH, Lee S, Kim EJ, Ji YR, Wi G, Choi MJ. Freshness of deep frozen mackerel and croaker during long-term storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1858865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, Korea
| | - Yu Ra Ji
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Gihyun Wi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
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35
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Hao R, Pan J, Tilami SK, Shah BR, Mráz J. Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:91-100. [PMID: 32613621 DOI: 10.1002/jsfa.10618] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/22/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Jinfeng Pan
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Sarvenaz Khalili Tilami
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Bakht Ramin Shah
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Jan Mráz
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
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Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation. Carbohydr Polym 2020; 247:116670. [DOI: 10.1016/j.carbpol.2020.116670] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/13/2020] [Accepted: 06/18/2020] [Indexed: 02/07/2023]
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37
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Chen Z, Feng A. The quality evaluation method of tilapia fillets stored at 3 and −2°C based on fractal dimension changes. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13407] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zheng Chen
- College of Food Science and TechnologyHainan University Haikou City China
| | - Aiguo Feng
- College of Food Science and TechnologyHainan University Haikou City China
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38
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Sun S, Wang S, Lin R, Cheng S, Yuan B, Wang Z, Tan M. Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR. Foods 2020; 9:foods9030364. [PMID: 32245181 PMCID: PMC7142434 DOI: 10.3390/foods9030364] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/05/2020] [Accepted: 03/09/2020] [Indexed: 12/03/2022] Open
Abstract
The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of Rcal2 and Rcv2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.
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Affiliation(s)
- Shan Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (S.S.); (S.W.); (R.L.); (S.C.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Siqi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (S.S.); (S.W.); (R.L.); (S.C.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Rong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (S.S.); (S.W.); (R.L.); (S.C.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (S.S.); (S.W.); (R.L.); (S.C.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
| | - Biao Yuan
- College of Engineering/National R&D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing 211198, Jiangsu, China; (B.Y.); (Z.W.)
| | - Zhixiang Wang
- College of Engineering/National R&D Center for Chinese Herbal Medicine Processing, China Pharmaceutical University, Nanjing 211198, Jiangsu, China; (B.Y.); (Z.W.)
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; (S.S.); (S.W.); (R.L.); (S.C.)
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China
- Correspondence: ; Tel.: +86-411-86318657
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MARQUES C, LISE CC, LIMA VAD, DALTOÉ MLM. Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.36918] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Wang XY, Xie J, Qian YF. A non-invasive method for quantitative monitoring of quality changes and water migration in bigeye tuna ( Thunnus obesus) during simulated cold chain logistics using low-field nuclear magnetic resonance coupled with PCA. FOOD SCI TECHNOL INT 2020; 26:475-484. [PMID: 32070144 DOI: 10.1177/1082013220903148] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Bigeye tuna (Thunnus obesus) is an important fish species worldwide due to its desirable flavour and rich nutrition. Cold chain logistics is one of the most common methods to store and sell bigeye tuna (Thunnus obesus). The purpose of this study was to investigate how bigeye tuna (T. obesus) deteriorate during simulated cold chain logistics with fluctuating temperatures by monitoring the quality changes and water distribution. The physical and chemical results showed that the sensory score, texture profile analysis (TPA), and water holding capacity (WHC) decreased, while total volatile basic nitrogen (TVB-N), K value, aerobic plate counts (APC), and psychrotrophic bacterial counts increased with fluctuating temperatures during 132 h. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) detection showed that the T21 (trapped water) and proton density decreased, while T22 (free water) decreased initially and then increased, indicating continuous water loss and water migration during storage. Principal component analysis (PCA) revealed that springiness, hardness, chewiness, T21, and sensory score were correlated with each other (p < 0.05) and the linear combination of quality indicators and T2transverse relaxation time was established. Besides, temperature fluctuation (batch 3) accelerated the deterioration of bigeye tuna according to the comprehensive score of PCA. Results were based on LF-NMR which can be used to monitor quality changes in a fast non-invasive manner.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Yun-Fang Qian
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
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41
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Zhang J, Wang F, Han P, Li L. Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia ( Oreochromis niloticus) Fillets. J Food Prot 2019; 82:1697-1705. [PMID: 31536422 DOI: 10.4315/0362-028x.jfp-18-365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.
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Affiliation(s)
- Junheng Zhang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Fengping Wang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Peng Han
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Lirong Li
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
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42
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DU H, Li X, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp ( Carassius auratus). J Food Prot 2019; 82:1283-1291. [PMID: 31310169 DOI: 10.4315/0362-028x.jfp-18-439] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of natural preservatives has attracted considerable attention owing to their generally safe and environmentally friendly properties. In this study, we investigated the effects of the preservative A1, composed of plantaricin 163, thymol, and surfactin, on bacterial communities and storage quality of refrigerated crucian carp. A total of 522 operational taxonomic units belonging to 20 phyla and 272 genera were identified by high-throughput sequencing, showing a comprehensive coverage of bacterial composition of crucian carp. In untreated samples after spoilage, Brochothrix was the predominant genus, followed by Aeromonas and Pseudomonas. After treatment with A1, the growth of these spoilage bacteria was significantly inhibited according to high-throughput sequencing and plate counts, and Lactococcus became the most abundant organism at the end of storage. Meanwhile, compared with control samples, the shelf life of A1-treated samples extended from 3 to 12 days on the basis of the sensory evaluation and the total viable counts. Furthermore, the total volatile basic nitrogen, thiobarbituric acid, and pH values for A1-treated samples were significantly lower than that of control samples. The results indicate that preservative A1 has potential commercial application in the preservation of refrigerated crucian carp.
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Affiliation(s)
- Hechao DU
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiuxiu Li
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, People's Republic of China (ORCID: https://orcid.org/0000-0003-0937-9582 [H.Z.]; https://orcid.org/0000-0003-0934-7847 [F.L.])
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Liu F, Chang W, Chen M, Xu F, Ma J, Zhong F. Tailoring physicochemical properties of chitosan films and their protective effects on meat by varying drying temperature. Carbohydr Polym 2019; 212:150-159. [DOI: 10.1016/j.carbpol.2019.02.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/01/2019] [Accepted: 02/06/2019] [Indexed: 12/24/2022]
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44
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Chang W, Liu F, Sharif HR, Huang Z, Goff H, Zhong F. Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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45
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Fang Z, Zhou L, Wang Y, Sun L, Gooneratne R. Evaluation the effect of mycotoxins on shrimp (
Litopenaeus vannamei
) muscle and their limited exposure dose for preserving the shrimp quality. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13902] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Zhijia Fang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Langhua Zhou
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Yaling Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Lijun Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation Centre for Food Research and Innovations Lincoln University Lincoln New Zealand
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Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI. Meat Sci 2019; 147:44-52. [DOI: 10.1016/j.meatsci.2018.08.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/17/2018] [Accepted: 08/24/2018] [Indexed: 12/14/2022]
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47
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Xu Y, Song M, Xia W, Jiang Q. Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus
). J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12937] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Min Song
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
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Luan L, Sun Y, Chen S, Wu C, Hu Y. A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage. Sci Rep 2018; 8:16468. [PMID: 30405181 PMCID: PMC6220271 DOI: 10.1038/s41598-018-33880-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 10/03/2018] [Indexed: 11/20/2022] Open
Abstract
Hairtail fish samples were stored at different freezing temperatures of -5 °C, -20 °C, -40 °C and -80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at -5 °C, -20 °C, -40 °C and -80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was [Formula: see text], which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.
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Affiliation(s)
- Lanlan Luan
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, 316021, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Yaqin Hu
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, 316021, China.
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Chen C, Xu Z, Ma Y, Liu J, Zhang Q, Tang Z, Fu K, Yang F, Xie J. Properties, vapour-phase antimicrobial and antioxidant activities of active poly(vinyl alcohol) packaging films incorporated with clove oil. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.039] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Wang F, Zhang H, Jin W, Li L. Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2880-2888. [PMID: 29148572 DOI: 10.1002/jsfa.8781] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2017] [Revised: 10/31/2017] [Accepted: 11/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To investigate the effect of tartary buckwheat polysaccharide (TBP) combined with nisin edible coatings on the preservation of tilapia (Oreochromis niloticus) fillets, fillets were dip treated with different concentrations of TBP (5, 10 and 15 g kg-1 ) combined with nisin and stored at 4 °C for 12 days. The pH values, thiobarbituric acid contents, total volatile base nitrogen (TVB-N) content, total viable count (TVC), surface colors, textures and sensory properties of the tilapia fillets at storage were all periodically investigated. RESULTS TBP combined with nisin-treated groups significantly improved the bacteriological, physicochemical, and sensory characteristics of the tilapia fillets to a greater extent compared to the control group and presented better quality preservation effects than nisin coating alone. Based on the limits of the TVB-N, TVC and sensory scores, the shelf life of the control tilapia fillets was 4 days, whereas that for nisin with TBP-coated fillets was 8-10 days. CONCLUSION Edible coatings made from TBP combined with nisin are suitable for maintaining qualities and enhancing the shelf lives of tilapia fillets stored at 4 °C. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Fengping Wang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, China
| | - Huijun Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Lirong Li
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, China
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