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Ding Y, He W, Dai W, Xie X, Pan Y, Tang X, Zheng R, Zhou X. Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources. Food Chem 2024; 447:139053. [PMID: 38518616 DOI: 10.1016/j.foodchem.2024.139053] [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: 11/14/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 03/24/2024]
Abstract
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
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Affiliation(s)
- Yicheng Ding
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wenjia He
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wangli Dai
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Xiaoben Xie
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Yibiao Pan
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Xiaoling Tang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Renchao Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Xuxia Zhou
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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2
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Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor. Foods 2023; 12:foods12061325. [PMID: 36981250 PMCID: PMC10048693 DOI: 10.3390/foods12061325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/22/2023] Open
Abstract
Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and response surface methodology was adopted to derive a statistical model, which indicated that 5.1 A input current, pH 3.8, and 40 L∙h−1 flow velocity were optimal operation conditions. Under this condition, the histamine removal rate reached 53.41% and the histamine content met the allowable histamine limit of below 400 mg·kg−1 in fish sauce, while the amino nitrogen (ANN) loss rate was only 15.46%. In addition, amino acids and volatile compounds changed differently during ED. As a result, with decreased histamine, the fish sauce after ED was also less salty and less fishy. The study first explored utilizing ED to remove histamine from fish sauce, which has positive implications for promoting the safety of aquatic products.
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Racioppo A, Speranza B, Campaniello D, Sinigaglia M, Corbo MR, Bevilacqua A. Fish Loss/Waste and Low-Value Fish Challenges: State of Art, Advances, and Perspectives. Foods 2021; 10:foods10112725. [PMID: 34829005 PMCID: PMC8617918 DOI: 10.3390/foods10112725] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/03/2021] [Accepted: 11/04/2021] [Indexed: 02/07/2023] Open
Abstract
The sustainability of fishery is a global challenge due to overfishing and reduced stocks all over the world; one of the leading factors of this threat is fish loss/waste. As a contribution to the global efforts towards a sustainable world, this review addresses the topic from different sides and proposes an overview of biorefinery approaches by discussing bioactive compounds that could be produced from fish loss (nitrogen compounds, lipids, minerals and pigments, and fish-based compounds such as chitosan). The second part of this review reports on the possibility of using loss or unwanted fish to design products for human consumption or for animal feeding, with a focus on economic criteria, consumers’ segmentation, and some examples of products. The final focus is on Food and Agriculture Organization FAO guidelines as a roadmap for the future with respect to solving this threat by addressing the problem from different sides (technology, skills, market, policy, social and gender equity, and infrastructures).
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Xu L, Gao S, Xu H, Wang X, Hou Y, Liang N, Chen X. Impact of incubation on nutritional and antioxidant properties of defatted adlay (Coix lachryma-jobi L.) bran. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105705] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Crit Rev Food Sci Nutr 2019; 60:1228-1242. [PMID: 30676059 DOI: 10.1080/10408398.2019.1565491] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an important industry in many countries. This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation. A variety of different approaches have been used to determine and understand microbial composition and functionality. Moreover, some challenges and future research directions regarding fermented fish are also discussed in this review. Further research into fermented fish products is of crucial importance not only for the food industry but also for human health. However, extensive in vivo and toxicological studies are essential before the application of bioactive-rich fermented fish products for human health benefits.
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Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Wijayawardene NN, Pawłowska J, Letcher PM, Kirk PM, Humber RA, Schüßler A, Wrzosek M, Muszewska A, Okrasińska A, Istel Ł, Gęsiorska A, Mungai P, Lateef AA, Rajeshkumar KC, Singh RV, Radek R, Walther G, Wagner L, Walker C, Wijesundara DSA, Papizadeh M, Dolatabadi S, Shenoy BD, Tokarev YS, Lumyong S, Hyde KD. Notes for genera: basal clades of Fungi (including Aphelidiomycota, Basidiobolomycota, Blastocladiomycota, Calcarisporiellomycota, Caulochytriomycota, Chytridiomycota, Entomophthoromycota, Glomeromycota, Kickxellomycota, Monoblepharomycota, Mortierellomycota, Mucoromycota, Neocallimastigomycota, Olpidiomycota, Rozellomycota and Zoopagomycota). FUNGAL DIVERS 2018. [DOI: 10.1007/s13225-018-0409-5] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Candan ED. Molecular identification of fungal isolates and hatching success of green turtle (Chelonia mydas) nests. Arch Microbiol 2018; 200:911-919. [DOI: 10.1007/s00203-018-1496-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 01/29/2018] [Accepted: 02/15/2018] [Indexed: 12/20/2022]
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9
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Zhao D, Lyu F, Liu S, Zhang J, Ding Y, Chen W, Zhou X. Involvement of bacterial quorum sensing signals in spoilage potential ofAeromonas veroniibv.veroniiisolated from fermented surimi. J Food Biochem 2017. [DOI: 10.1111/jfbc.12487] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Dandan Zhao
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
- Food Science Institute; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Fei Lyu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Shulai Liu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Jianyou Zhang
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Yuting Ding
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Wenxuan Chen
- Food Science Institute; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Xuxia Zhou
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
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Satari B, Karimi K. Mucoralean fungi for sustainable production of bioethanol and biologically active molecules. Appl Microbiol Biotechnol 2017; 102:1097-1117. [DOI: 10.1007/s00253-017-8691-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 11/27/2022]
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11
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Zhang XY, Hu W, Teng J, Peng HH, Gan JH, Wang XC, Sun SQ, Xu CH, Liu Y. Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1261153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xian-Yi Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Wei Hu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Jing Teng
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Huan-Huan Peng
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Jian-Hong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Xi-Chang Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Su-Qin Sun
- Analysis Center, Tsinghua University, Beijing, P. R. China
| | - Chang-Hua Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
| | - Yuan Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, P. R. China
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12
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Zhang X, Wei W, Hu W, Wang X, Yu P, Gan J, Liu Y, Xu C. Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Zhao D, Lu F, Gu S, Ding Y, Zhou X. Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1168834] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dandan Zhao
- College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, China
| | - Fei Lu
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, China
| | - Saiqi Gu
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, China
| | - Yuting Ding
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, China
| | - Xuxia Zhou
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, China
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14
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Zhao D, Lu F, Qiu M, DING YUTING, Zhou X. Dynamics and Diversity of Microbial Community Succession of Surimi During Fermentation with Next-Generation Sequencing. J Food Saf 2015. [DOI: 10.1111/jfs.12245] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dandan Zhao
- College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou China
| | - Fei Lu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
| | - Mengting Qiu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
| | - YUTING DING
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
| | - Xuxia Zhou
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou China
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