1
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Chen Y, Li P, Xu D, Zhang X, Huang T. Quality and Microbiome Analysis of Pickled Swimming Crabs ( Portunus trituberculatus) during Storage at Two Alternative Temperatures. Molecules 2023; 28:7744. [PMID: 38067474 PMCID: PMC10707827 DOI: 10.3390/molecules28237744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
The storage quality and microbiome analysis of pickled swimming crabs (Portunus trituberculatus) stored at 20 and 4 °C were investigated. It showed that samples stored at 4 °C had a longer shelf life, lower total viable count (TVC), pH, and total volatile base nitrogen (TVB-N) contents than those stored at 20 °C. The biogenic amine (BA) results demonstrated that tyramine (tyr), putrescine (put), and cadaverine (cad) were the dominant amines in all samples, and samples stored at 4 °C had lower BA contents. A microbiome analysis indicated that a salt-alcohol water mixture significantly inhibited the growth of Tenericutes. Firmicutes, Proteobacteria, Bacteroidetes, Acidobacteria, Actinobacteria, and Cyanobacteria were the dominant bacteria of stored pickled crabs, and storage at 4 °C significantly inhibited the growth of dominant bacteria, more than that of 20 °C. In conclusion, 4 °C storage guaranteed the quality of samples by inhibiting changes in biochemical properties and the growth of dominant bacteria, thereby prolonging its shelf life.
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Affiliation(s)
- Yu Chen
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Peipei Li
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Dan Xu
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Xiaojun Zhang
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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2
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Kong C, Duan C, Zhang Y, Shi C, Luo Y. Changes in Lipids and Proteins of Common Carp ( Cyprinus carpio) Fillets under Frozen Storage and Establishment of a Radial Basis Function Neural Network (RBFNN). Foods 2023; 12:2741. [PMID: 37509833 PMCID: PMC10379316 DOI: 10.3390/foods12142741] [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: 04/11/2023] [Revised: 06/11/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
Storage via freezing remains the most effective approach for fish preservation. However, lipid oxidation and protein denaturation still occur during storage, along with nutritional loss. The extent of lipid alteration and protein denaturation are associated with human health defects. To precisely predict common carp (Cyprinus carpio) nutritional quality change during frozen storage, here, we first determined lipid oxidation and hydrolysis and protein denaturation of common carp fillets during 17 weeks of frozen preservation at 261 K, 253 K, and 245 K. Results showed that the content of thiobarbituric acid reactive substances (TBARS) and free fatty acids (FFA) were significantly increased. However, salt-soluble protein (SSP) content, Ca2+-ATPase activity, and total sulfhydryl (SH) content kept decreasing during frozen storage, with SSP content decreasing by 64.82%, 38.14%, and 11.24%, respectively, Ca2+-ATP enzyme activity decreasing to 12.50%, 18.52%, and 28.57% Piμmol/mg/min, and SH values decreasing by 70.71%, 64.92%, and 56.51% at 261 K, 253 K, and 245 K, respectively. The values at 261 K decreased more than that at 253 K and 245 K (p < 0.05). Ca2+-ATPase activity was positively correlated (r = 0.96) with SH content. Afterwards, based on the results of the above chemical experiments, we developed a radial basis function neural network (RBFNN) to predict the modification of lipid and protein of common carp fillets during frozen storage. Results showed that all the relative errors of experimental and predicted values were within ±10%. In summary, the quality of common carp can be well protected at 245 K, and the established RBFNN could effectively predict the quality of the common carp under frozen conditions at 261-245 K.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yixuan Zhang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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3
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Urbonavičiūtė G, Dyglė G, Černauskas D, Šipailienė A, Venskutonis PR, Leskauskaitė D. Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring. Foods 2023; 12:foods12081678. [PMID: 37107473 PMCID: PMC10137684 DOI: 10.3390/foods12081678] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/14/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
Alginate/pectin films supplemented with extracts from cranberry pomace (CE) or grape seeds (GE) were developed and applied to herring fillets that were stored for 18 days at 4 °C. Herring coated with films containing GE and CE inhibited the growth of Listeria monocytogenes and Pseudomonas aeruginosa during the storage period, whereas pure alginate/pectin films did not show an antimicrobial effect against the tested pathogens. The application of alginate/pectin films with CE and GE minimised pH changes and inhibited total volatile basic nitrogen (TVN) and the formation of thiobarbituric acid-reactive substances (TBARS) in the herring fillets. The coating of herring fillets with films with CE or GE resulted in three- and six-fold lower histamine formation and one-and-a-half- and two-fold lower cadaverine formation, respectively, when compared to unwrapped herring samples after 18 days of storage. The incorporation of 5% extracts isolated from cranberry pomace or grape seeds into the alginate/pectin film hindered herring spoilage due to the antimicrobial and antioxidant activity of the extracts.
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Affiliation(s)
- Gabrielė Urbonavičiūtė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Gintarė Dyglė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Darius Černauskas
- Food Institute, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Aušra Šipailienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
| | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl 19, LT-50254 Kaunas, Lithuania
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4
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Zhao N, Zhang X, Zhang Z, Guo X, Ma R, Meng Y, Li Y. Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Abstract
This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.
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Affiliation(s)
- Nan Zhao
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
| | - Xinyuan Zhang
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
| | - Zian Zhang
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
| | - Xiaohua Guo
- Shandong Meijia Group Co., Ltd , Rizhao , Shandong 276815 , China
| | - Rui Ma
- Qinghai University , Xining 810016 , China
| | | | - Yingchang Li
- College of Food Science and Technology , Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products , Jinzhou 121013 , China
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5
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Hui X, Wan Y, Dong H, Peng J, Wu W, Yang X, He Q. A promising insight into the inhibition of lipid oxidation, protein degradation and biogenic amine accumulation in postmortem fish: Functional glazing layers of modified bio-polymer. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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6
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Liu X, Zhang M, Meng XI, Bai Y, Dong X. Effect of Plasma-Activated Water on Shewanella putrefaciens Population Growth and Quality of Yellow River Carp (Cyprinus carpio) Fillets. J Food Prot 2021; 84:1722-1728. [PMID: 34047785 DOI: 10.4315/jfp-21-031] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Plasma-activated water (PAW) is a new sanitizer that has received considerable attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp (Cyprinus carpio) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or SDW activated by plasma discharge for 120 s (PAW120) for 1.5, 3.0, 4.5, or 6.0 min. After being treated by PAW120 for 6 min, the population of S. putrefaciens on carp fillets was significantly (P < 0.05) decreased by 1.03 log CFU/g. Compared with SDW-treated samples, the L* value of PAW120-treated carp fillets was increased and the a* value was decreased after PAW120 treatment, whereas there was no significant (P > 0.05) difference in the b* value. Compared with SDW, PAW120 caused no significant (P > 0.05) changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness. However, 6-min PAW120 treatment caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products. HIGHLIGHTS
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Affiliation(s)
- Xiao Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Mingli Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - X I Meng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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7
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Li B, Wang X, Gao X, Ma X, Zhang L, Mei J, Xie J. Shelf-Life Extension of Large Yellow Croaker ( Larimichthys crocea) Using Active Coatings Containing Lemon Verbena ( Lippa citriodora Kunth.) Essential Oil. Front Nutr 2021; 8:678643. [PMID: 34355009 PMCID: PMC8329554 DOI: 10.3389/fnut.2021.678643] [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: 03/10/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.
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Affiliation(s)
- Bo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Xuesong Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Xin Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai, China
| | - Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Leilei Zhang
- Shanghai Guo Qi Testing Services Technology Co., Ltd., Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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8
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Li Y, Cui L, Du F, Han X, Li J. Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid (
Illex
argentinus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Lei Cui
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Fengxia Du
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xiao Han
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & 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 Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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9
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Arulkumar A, Paramithiotis S, Paramasivam S. Biogenic amines in fresh fish and fishery products and emerging control. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Lou D, Tong L, Kang X, Yu Y, Zhang J, Lou Q, Huang T. Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage. J Texture Stud 2020; 52:71-80. [DOI: 10.1111/jtxs.12560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/04/2020] [Accepted: 09/09/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Danlu Lou
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Lu Tong
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Xinzi Kang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Yimin Yu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
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11
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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12
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Skjold V, Joensen JK, Esaiassen M, Olsen RL. Determination of pH in Pre rigor Fish Muscle – Method Matters. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1748781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Vetle Skjold
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Jóan Karl Joensen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Margrethe Esaiassen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
| | - Ragnar L. Olsen
- Norwegian College of Fishery Science, UiT The Arctic University of Norway, Tromsø, Norway
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13
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Raeisi M, Hashemi M, Aminzare M, Ghorbani Bidkorpeh F, Ebrahimi M, Jannat B, Tepe B, Noori SMA. Effects of Sodium Alginate and Chitosan Coating Combined with Three Different Essential Oils on Microbial and Chemical Attributes of Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1722777] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Mojtaba Raeisi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Majid Aminzare
- Deprtment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Fatemeh Ghorbani Bidkorpeh
- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maryam Ebrahimi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | | | - Bektas Tepe
- Faculty of Science and Literature, Department of Molecular Biology and Genetics, Kilis 7 Aralik University, Kilis, Turkey
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
- Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
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14
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Preparation and characterization of irradiated kafirin-quercetin film for packaging cod (Gadus morhua) during cold storage at 4 °C. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02409-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Hashemi SMB, Abhari K, Mousavi Khaneghah A. The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish ( Raphanus raphanistrum subsp. sativus): Microbiological and quality changes. Food Sci Nutr 2020; 8:162-169. [PMID: 31993142 PMCID: PMC6977513 DOI: 10.1002/fsn3.1287] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 10/04/2019] [Accepted: 10/05/2019] [Indexed: 01/07/2023] Open
Abstract
In order to reduce the risk of microbial contamination in fresh radish (Raphanus raphanistrum) and ensure its safety, combined effects of ultrasound and lactic acid in inactivating microorganisms and quality changes of radish were studied. Fresh radish samples were inoculated with Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Shigella sonnei separately and were treated with lactic acid (L) 1% and 2%, ultrasound (U) with the amplitude of 0%, 25%, 50%, and 75% for 15 and 30 min and their combination. The quality parameters, including total phenol content, firmness, and total color change, were evaluated on the day of the experiment and after 24 hr of cold storage. Results showed that both applied treatments and their combinations had significant (p < .05) inhibitory effect on all of the studied bacteria. Total phenolic content of the ultrasound treated samples led to higher amounts comparing to other samples. Results showed that using ultrasound power (75%), for 30 min significantly (p < .05) decreased the firmness of samples after 24 hr of cold storage. In conclusion, the application of ultrasound and lactic acid can extend the shelf life of fresh radish.
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Affiliation(s)
| | - Khadijeh Abhari
- Department of Food Science and TechnologyNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food EngineeringUniversity of Campinas (UNICAMP)CampinasBrazil
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