1
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Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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2
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Liu X, Suo R, Wang H, Liu Y, Ma Q, Mu J, Wang J, Wang W. Differential proteomic analysis using a tandem-mass-tag-based strategy to identify proteins associated with the quality indicators of Penaeus vannamei after high-pressure treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113960] [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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3
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Chen J, Li Y, Wang Y, Yakubu S, Tang H, Li L. Active polylactic acid/tilapia fish gelatin-sodium alginate bilayer films: Application in preservation of Japanese sea bass (Lateolabrax japonicus). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods 2022; 11:foods11081144. [PMID: 35454731 PMCID: PMC9027284 DOI: 10.3390/foods11081144] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.
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5
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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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6
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Moosavi-Nasab M, Khoshnoudi-Nia S. Combining Knowledge- and Data-Driven Fuzzy Approach to Evaluate Shelf-Life of Various Seafood Products. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Due to the complexity of the deterioration process of seafood products, relying on one indicator is not adequate to determine the quality of such products. Usually, shelf-life was estimated based on various indicators complicating the decision-making process. Decision Support Systems are considered as a good solution. The current study aims to establish a simple and novel fuzzy model based on a combination of knowledge- and data-driven approaches to define a fuzzy quality deterioration index (FQDI) in various seafood products (rainbow trout, threadfin bream, and white shrimp samples) during cold storage. Total volatile basic nitrogen (TVB-N) and psychrotrophic microorganisms counts (PMCs) were determined based on traditional methods. The sensory analysis was performed by a data-driven fuzzy approach. Overall, the shelf-life of the rainbow trout fillet was estimated to be 8 days, based on all the freshness parameters. However, the shelf-life of the Japanese threadfin bream fillet was 5–7 days according to the microbial and chemical parameters, respectively. This time for shrimp samples was 6–8 days using sensory score and TVB-N contents. The results of data-driven fuzzy approach showed all of the quality properties were considered as the ‘Important’–‘Very Important’ (defuzzification score >75). The TVB-N and PMCs were the most and weakest freshness quality properties (defuzzified-values: 84.64 and 78.75, respectively). Based on FQDI, the shelf-life of the rainbow trout, Japanese threadfin bream, and shrimp samples were estimated to be 8, 5, and 7 days, respectively. This method was able to successfully provide a comprehensive deterioration index for evaluating the seafood shelf-life. Such a total index can be considered as a comprehensive output (y variable) to predict seafood freshness by rapid and nondestructive method.
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Affiliation(s)
- Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
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7
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8
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Liu W, Wang Q, Mei J, Xie J. Shelf-Life Extension of Refrigerated Turbot ( Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions. Front Nutr 2021; 8:696212. [PMID: 34336910 PMCID: PMC8319538 DOI: 10.3389/fnut.2021.696212] [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: 04/16/2021] [Accepted: 06/16/2021] [Indexed: 02/01/2023] Open
Abstract
This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Qi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
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9
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Ran M, He L, Li C, Zhu Q, Zeng X. Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures. J Food Prot 2021; 84:1252-1264. [PMID: 33710304 DOI: 10.4315/jfp-20-374] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 03/09/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf-life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network, the hybrid PLS-back-propagation artificial neural network model better predicts the shelf life of cooked cured ham by using the nine variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf-life prediction of cooked cured ham. HIGHLIGHTS
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Affiliation(s)
- Miao Ran
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Qiujin Zhu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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10
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Yu HD, Qing LW, Yan DT, Xia G, Zhang C, Yun YH, Zhang W. Hyperspectral imaging in combination with data fusion for rapid evaluation of tilapia fillet freshness. Food Chem 2021; 348:129129. [PMID: 33515952 DOI: 10.1016/j.foodchem.2021.129129] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 01/09/2021] [Accepted: 01/13/2021] [Indexed: 01/01/2023]
Abstract
The potential of two different hyperspectral imaging systems (visible near infrared spectroscopy (Vis-NIR) and NIR) was investigated to determine TVB-N contents in tilapia fillets during cold storage. With Vis-NIR and NIR data, calibration models were established between the average spectra of tilapia fillets in the hyperspectral image and their corresponding TVB-N contents and optimized with various variable selection and data fusion methods. Superior models were obtained with variable selection methods based on low-level fusion data when compared with the corresponding methods based on single data blocks. Mid-level fusion data achieved the best model based on CARS, in comparison with all others. Finally, the respective optimized models of single Vis-NIR and NIR data were employed to visualize TVB-N contents distribution in tilapia fillets. In general, the results showed the great feasibility of hyperspectral imaging in combination with data fusion analysis in the nondestructive evaluation of tilapia fillet freshness.
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Affiliation(s)
- Hai-Dong Yu
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Li-Wei Qing
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Dan-Ting Yan
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Chenghui Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yong-Huan Yun
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China.
| | - Weimin Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China.
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11
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Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Sensory evaluation of fresh/frozen mackerel products: A review. Compr Rev Food Sci Food Saf 2021; 20:3504-3530. [PMID: 34146450 DOI: 10.1111/1541-4337.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022]
Abstract
Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.
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Affiliation(s)
- Yi-Zhen Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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12
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Freitas J, Vaz-Pires P, Câmara JS. Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Portable functional hydrogels based on silver metallization for visual monitoring of fish freshness. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Lan WQ, Liu L, Zhang NN, Huang X, Weng ZM, Xie J. Effects of ε-polylysine and rosemary extract on the quality of large yellow croaker (Pseudosciaena crocea) stored on ice at 4 ± 1°C. J Food Biochem 2020; 44:e13418. [PMID: 32776382 DOI: 10.1111/jfbc.13418] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/01/2023]
Abstract
To evaluate the quality changes in large yellow croaker (Pseudosciaena crocea) with ε-polylysine and rosemary extract stored on ice at 4 ± 1°C. About 0.1% ε-polylysine (PL) and 0.2% rosemary extract (RE) were individually or in combination with each other were treated with samples. Samples treated with deionized water were regarded as control check (CK) group. Physicochemical (texture profile analysis (TPA), pH, total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA)), endogenous enzyme activity (cathepsin B and D), proteolytic degradation (Trichloroacetic Acid (TCA)-soluble peptides and Sodium Salt-polyacrylamide gel electrophoresis (SDS-PAGE)), microbiological (Total viable count (TVC), Shewanella bacteria count, Pseudomonas bacteria count, Psychrophilic bacteria count) and sensory evaluation were conducted during the whole storage. As a result, PL + RE could delay the increase in pH, TVB-N, TBA value, and improve the texture attributes compared with the CK group. In addition, PL + RE could inhibit cathepsin B and D activities, protein degradation, and microbial growth effectively. Moreover, the shelf life of samples could be prolonged at least 4 days when compared with the CK group according to the quality index method (QIM) and physicochemical assay, indicating that the PL + RE treatment could maintain the quality of large yellow croaker more effectively. PRACTICAL APPLICATIONS: The preservation of fish is becoming increasingly important in aquatic products. According to the fence theory, a combination of biopreservatives with different functions could be used to maintain the freshness synergistically. Furthermore, this research indicates that the combination of ε-polylysine and rosemary extract, a promising method for the preservation of aquatic products, could slow down the deterioration of large yellow croaker and prolong its shelf life.
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Affiliation(s)
- Wei-Qing Lan
- Shanghai Ocean University College of Food Science and Technology, 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
| | - Lin Liu
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Nan-Nan Zhang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Xia Huang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Zhong-Ming Weng
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Jing Xie
- Shanghai Ocean University College of Food Science and Technology, 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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15
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Taheri-Garavand A, Nasiri A, Banan A, Zhang YD. Smart deep learning-based approach for non-destructive freshness diagnosis of common carp fish. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109930] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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16
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Hematyar N, Policar T, Mohagheghi Samarin A, Sampels S, Gazo I, Mraz J. Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (
Pacifastacus leniusculus
). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Nima Hematyar
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Tomas Policar
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Azadeh Mohagheghi Samarin
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Sabine Sampels
- Department of Molecular Sciences Swedish University of Agricultural Sciences PO Box 7015 Uppsala75007Sweden
| | - Ievgeniia Gazo
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Research Institute of Fish Culture and Hydrobiology University of South Bohemia in Ceske Budejovice Zátiší 728/II Vodňany389 25Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters University of South Bohemia in České Budějovice Husova tř. 458/102 České Budějovice370 05Czech Republic
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17
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Bernardo YAA, Rosario DKA, Delgado IF, Conte-Junior CA. Fish Quality Index Method: Principles, weaknesses, validation, and alternatives-A review. Compr Rev Food Sci Food Saf 2020; 19:2657-2676. [PMID: 33336975 DOI: 10.1111/1541-4337.12600] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 05/23/2020] [Accepted: 06/11/2020] [Indexed: 12/31/2022]
Abstract
Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.
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Affiliation(s)
- Yago A A Bernardo
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, Brazil
| | - Isabella F Delgado
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, Niterói, Rio de Janeiro, Brazil
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18
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Yu HD, Zuo SM, Xia G, Liu X, Yun YH, Zhang C. Rapid and Nondestructive Freshness Determination of Tilapia Fillets by a Portable Near-Infrared Spectrometer Combined with Chemometrics Methods. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01816-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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High-CO 2 Modified Atmosphere Packaging with Superchilling (-1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot ( Scophthalmus maximus) during Storage. Molecules 2020; 25:molecules25122826. [PMID: 32575384 PMCID: PMC7356536 DOI: 10.3390/molecules25122826] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 06/02/2020] [Accepted: 06/15/2020] [Indexed: 12/16/2022] Open
Abstract
The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage
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Li T, Sun X, Chen H, He B, Mei Y, Wang D, Li J. Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot ( Scophthalmus maximus) Filets. Front Microbiol 2020; 11:462. [PMID: 32296401 PMCID: PMC7137994 DOI: 10.3389/fmicb.2020.00462] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 03/04/2020] [Indexed: 02/03/2023] Open
Abstract
The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sensory and chemical attributes [total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH] and the presence of dominant spoilage microbiota. The results suggested that the sensory and the chemical quality of turbot filets effectively improved after treatment with vanillin (final concentration 2 mg/ml) combined with 1% chitosan, and the shelf-life was prolonged for 6 to 7 days compared with the control group. Furthermore, high-throughput sequencing showed that Proteobacteria (52.2%) and Firmicutes (29.8%) were the dominant bacteria at the phylum level in fresh turbot filets, while Pseudomonadaceae (40.2%) and Lactobacillaceae (39.4%) were the dominant bacteria at the family level in deteriorated turbot filets. However, after VC treatment, the relative abundance of Pseudomonadaceae and Lactobacillaceae decreased significantly due to the growth inhibition of potential bacteria, specifically spoilage bacteria, along with the rich bacterial diversity at the end of storage. Therefore, our data indicated that VC treatment might be effective in decreasing bacteria-induced quality deterioration and in extending the shelf-life of refrigerated turbot filets.
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Affiliation(s)
- Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Xiaojia Sun
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Binbin He
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yongchao Mei
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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21
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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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22
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Li Y, Wu T, Wu C, Wang Q, Ma P, Shao Y, Yu H, Hu Y. Eugenol-loaded chitosan emulsion holds the texture of chilled hairtail (Trichiurus lepturus) better: mechanism exploration by proteomic analysis. Food Funct 2020; 11:7509-7522. [DOI: 10.1039/d0fo01135e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Eugenol-loaded chitosan emulsion (ELCE) has been proved to have an excellent antibacterial property.
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Affiliation(s)
- Yuan Li
- College of Biosystems Engineering and Food Science
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment
- Zhejiang Key Laboratory for Agro-Food Processing
- Integrated Research Base of Southern Fruit and Vegetable Preservation Technology
- Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control
| | - Tiantian Wu
- College of Biosystems Engineering and Food Science
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment
- Zhejiang Key Laboratory for Agro-Food Processing
- Integrated Research Base of Southern Fruit and Vegetable Preservation Technology
- Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control
| | - Chunhua Wu
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Qin Wang
- Department of Nutrition and Food Science
- College of Agriculture and Nature Resources
- University of Maryland
- College Park
- USA
| | - Peihua Ma
- Department of Nutrition and Food Science
- College of Agriculture and Nature Resources
- University of Maryland
- College Park
- USA
| | - Ying Shao
- College of Biosystems Engineering and Food Science
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment
- Zhejiang Key Laboratory for Agro-Food Processing
- Integrated Research Base of Southern Fruit and Vegetable Preservation Technology
- Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control
| | - Haixia Yu
- Ocean Research Center of Zhoushan
- Zhejiang University
- Zhoushan 316021
- China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment
- Zhejiang Key Laboratory for Agro-Food Processing
- Integrated Research Base of Southern Fruit and Vegetable Preservation Technology
- Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control
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23
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Bioconcentration of Essential and Nonessential Elements in Black Sea Turbot (Psetta Maxima Maeotica Linnaeus, 1758) in Relation to Fish Gender. JOURNAL OF MARINE SCIENCE AND ENGINEERING 2019. [DOI: 10.3390/jmse7120466] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
This study investigates the influence of gender in the bioconcentration of essential and nonessential elements in different parts of Black Sea turbot (Psetta maxima maeotica) body, from an area considered under high anthropogenic pressure (the Constanta City Black Sea Coastal Area in Romania). A number of 13 elements (Ca, Mg, Na, K, Fe, Zn, Mn, Cu, Ni, Cr, As, Pb and Cd) were measured in various sample types: muscle, stomach, stomach content, intestine, intestine content, gonads, liver, spleen, gills and caudal fin. Turbot adults (4–5 years old) were separated, according to their gender, into two groups (20 males, 20 females, respectively), and a high total number of samples (1200 from both groups) were prepared and analyzed, in triplicate, with Flame Atomic Absorption Spectrometry and High-Resolution Continuum Source Atomic Absorption Spectrometry with Graphite Furnace techniques. The results were statistically analyzed in order to emphasize the bioconcentration of the determined elements in different tissues of wild turbot males vs. females, and also to contribute to an upgraded characterization of the Romanian Black Sea Coast, around Constanta City, in terms of heavy metals pollution. The essential elements Mg and Zn have different roles in the gonads of males and females, as they were the only elements with completely different patterns between the analyzed groups of specimens. The concentrations of studied elements in muscle were not similar with the data provided by literature, suggesting that chemistry of the habitat and food plays a major role in the availability of the metals in the body of analyzed fish species. The gender influenced the bioaccumulation process of all analyzed elements in most tissues since turbot male specimens accumulated higher concentration of metals compared to females. The highest bioaccumulation capacity in terms of Ca, Mg, Na, Ni, As, Zn and Cd was registered in caudal fin, liver and intestine tissues. Also, other elements such as K, Fe, Cu and Mn had the highest bioaccumulation in their muscle, spleen, liver and gills tissues. The concentrations of toxic metals in Black Sea turbot from this study were lower in the muscle samples compared with the studies conducted in Turkey, suggesting that the anthropogenic activity in the studied area did not pose a major impact upon the habitat contamination.
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Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method. Molecules 2019; 24:molecules24193530. [PMID: 31569541 PMCID: PMC6803917 DOI: 10.3390/molecules24193530] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 09/27/2019] [Accepted: 09/28/2019] [Indexed: 11/17/2022] Open
Abstract
Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 °C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.
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25
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Analysis of Proteins Associated with Quality Deterioration of Grouper Fillets Based on TMT Quantitative Proteomics during Refrigerated Storage. Molecules 2019; 24:molecules24142641. [PMID: 31330849 PMCID: PMC6680736 DOI: 10.3390/molecules24142641] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 07/17/2019] [Accepted: 07/18/2019] [Indexed: 01/02/2023] Open
Abstract
A TMT (Tandem Mass Tag)-based strategy was applied to elucidate proteins that change in proteomes of grouper fillets during refrigerated storage. In addition, quality analyses on pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) for grouper fillets were performed. A total of 64 differentially significant expressed proteins (DSEPs) were found in the results in the Day 0 vs. Day 6 group comparison and the Day 0 vs. Day 12 group comparison. It is worth mentioning that more proteome changes were found in the Day 0 vs. Day 12 comparisons. Bioinformatics was utilized to analyze the DSEP. UniProt Knowledgebase (UniProtKB), Gene Ontology (GO) enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) and protein interaction network analysis were adopted. All DSEPs were classified into seven areas by function: binding proteins, calcium handling, enzymes, heat shock protein, protein turnover, structural proteins and miscellaneous. The numbers of proteins that correlated closely with pH, centrifugal loss, color (L *, a *, b *) and texture (hardness, chewiness, and gumminess) were 4, 3, 6 and 8, respectively.
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26
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Nondestructive Determination of Microbial, Biochemical, and Chemical Changes in Rainbow Trout (Oncorhynchus mykiss) During Refrigerated Storage Using Hyperspectral Imaging Technique. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01494-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Ghani Kuvei F, Khodanazary A, Zamani I. Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1599388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Fatemeh Ghani Kuvei
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Isaac Zamani
- Department of Marine Biology, Faculty of Marine Science, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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28
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Khodanazary A. Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1580719] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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29
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Fogarty C, Whyte P, Brunton N, Lyng J, Smyth C, Fagan J, Bolton D. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days. Food Microbiol 2019; 77:38-42. [DOI: 10.1016/j.fm.2018.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/18/2018] [Accepted: 08/01/2018] [Indexed: 02/02/2023]
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30
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Lv R, Huang X, Aheto JH, Mu L, Tian X. Analysis of fish spoilage by gas chromatography–mass spectrometry and electronic olfaction bionic system. J Food Saf 2018. [DOI: 10.1111/jfs.12557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Riqin Lv
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xingyi Huang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | | | - Lijun Mu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xiaoyu Tian
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
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