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Qiao J, Zhang M, Shen D, Liu Y. A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent. Food Res Int 2024; 188:114479. [PMID: 38823840 DOI: 10.1016/j.foodres.2024.114479] [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: 03/15/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Freezing is a commonly used method for long-term storage of chicken wing products, of which disadvantages are mainly the product damage caused in the process. The aim of this study was to improve the freezing quality of chicken wings with a combination of phosphorus-free water retaining agent (WRA) and high-voltage electrostatic field (HVEF). The effect of WRA acting at different HVEF intensities (0, 1, 3, and 5 kV/cm) on the quality attributes of frozen chicken wings was investigated in 0, 7, 14, 21, 28 and 35 days of frozen storage. The results showed that WRA had functional properties of significantly improving the water holding capacity (WHC), color and texture properties, and fat stability of frozen chicken wing samples. The application of HVEF on this basis helped to promote the absorption of WRA and inhibit oxidative deterioration of chicken wing samples during frozen storage. Meanwhile, the combination of HVEF at 3 kV/cm was more prominent in terms of improvement in WHC, moisture content, color, protein secondary structure and microstructure integrity. This advantage had been consistently maintained with the extension of storage time. Overall, WRA combined with HVEF of 3 kV/cm can be used as an effective strategy to improve the freezing quality of chicken wing samples and has the potential to maintain the frozen chicken wing samples quality for a long time.
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Affiliation(s)
- Jiangshan Qiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dongbei Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd., 528447 Zhongshan, Guangdong, China
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2
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Li X, Zhou Y, Dong H, Sun T, Liu Y, Cheng S, Chen G. Effects of ultrasonication and freeze-thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot ( Prunus armeniaca L. cv. Diaoganxing). Food Chem X 2024; 22:101357. [PMID: 38623517 PMCID: PMC11016973 DOI: 10.1016/j.fochx.2024.101357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%-33.33%) and energy consumption (17.67%-35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.
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Affiliation(s)
- Xin Li
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhou
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Tongrui Sun
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Guogang Chen
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
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3
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Yang B, Yang L, Xu R, Jiang S, Lin L, Lu J. Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet. Food Chem 2024; 434:137509. [PMID: 37742547 DOI: 10.1016/j.foodchem.2023.137509] [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: 06/08/2023] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 09/26/2023]
Abstract
The effect of static and alternating magnetic fields assisted freezing with intensity of 1, 2, and 3 mT on the microstructure and protein properties of channel catfish fillet were investigated. The results showed that the magnetic field treatment shortened the phase transition time of freezing, and significantly reduced the size of the formed ice crystals. The changes of trichloroacetic acid-soluble peptide, Ca2+-ATPase activity, particle size, and Zeta potential, which represented solubility, denaturation and aggregation of protein, indicated that magnetic field treatment could improve the protein stability. The chemical force analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) results proved that the magnetic field could change the structure of protein. Furthermore, these changes had effects on the thermal stability of catfish meat protein which reflected by increasing of the transition temperature and enthalpy. However, the waveform and intensity of magnetic field affected the stability of protein structure.
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Affiliation(s)
- Bing Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Li Yang
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Ruihong Xu
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China; China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
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4
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He Y, Zhao Z, Wu Y, Lu Z, Zhao C, Xiao J, Guo Z. Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics. Foods 2024; 13:525. [PMID: 38397502 PMCID: PMC10887591 DOI: 10.3390/foods13040525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/01/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on three aspects: physicochemical indicators' determination, histological observation, and proteomic analysis. The results showed that UAS significantly increased yield, salt content, and water-holding capacity (WHC), decreased total volatile base nitrogen (TVBN) compared to SS (p < 0.05), and significantly increased water in the protein matrix within myofibrils. Histological observations showed that the tissue cells in the UAS group were less affected by frozen damage, with a more swollen structure and rougher surface of myofibrils observed. Furthermore, 4D label-free proteomics revealed 56 differentially abundant proteins (DAPs) in UAS vs. NT comparison, mainly structural proteins, metabolic enzymes, proteasomes, and their subunits, which are associated with metabolic pathways such as calcium signaling pathway, gap junction, actin cytoskeletal regulation, and necroptosis, which are intimately associated with quality changes in freeze-stored tuna fillets. In brief, UAS enhances the potential for the application of salting pretreatment to improve frozen meat quality, and 4D label-free proteomics provides knowledge to reveal the potential links between quality and molecular changes in processed frozen meat to optimize future UAS meat processing.
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Affiliation(s)
- Yuke He
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Zhou Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Yaogang Wu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Zhiyuan Lu
- School of Marine Science and Engineering, Hainan University, Haikou 570228, China
| | - Caibo Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Juan Xiao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; (Y.H.)
| | - Zhiqiang Guo
- School of Marine Science and Engineering, Hainan University, Haikou 570228, China
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Liu S, Zhang L, Chen J, Li Z, Liu M, Hong P, Zhong S, Li H. Effect of Freeze-Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei. Foods 2024; 13:305. [PMID: 38254607 PMCID: PMC10814677 DOI: 10.3390/foods13020305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
The effect of temperature fluctuations on the freshness of shrimp in simulated trays was investigated by setting a freeze-thaw (F-T) cycle of 12 h after freezing at -20 °C and thawing at 1 °C under refrigeration. The results showed that the shrimp's physicochemical properties deteriorated to different extents with the increase in F-T cycles. The total colony count of shrimp was 6.07 lg CFU/g after 21 cycles, and the volatile saline nitrogen content reached 30.36 mg/100 g, which exceeded the edible standard. In addition, the sensory quality and textural properties (hardness, elasticity, chewiness, and adhesion) declined to different degrees with increased F-T cycles. LF-NMR and protein property measurements showed that F-T cycles resulted in reduced water holding capacity and protein denaturation, which were the main factors leading to the deterioration of shrimp quality. Furthermore, flavor changes were analyzed using an electronic nose sensor to establish a freshness model. The W1W, W1S, W2S, and W5S sensors were correlated with the quality changes in shrimp and used as the main sensors for detecting the freshness of Penaeus vannamei. As a result, to better maintain the overall freshness, temperature fluctuations should be minimized in sales and storage, and fewer than 8 F-T cycles should be performed.
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Affiliation(s)
- Shouchun Liu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China;
| | - Luyao Zhang
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China;
| | - Jing Chen
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Zhuyi Li
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Meijiao Liu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
| | - Haifeng Li
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety; Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control; Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; (S.L.); (J.C.); (Z.L.); (M.L.); (P.H.); (H.L.)
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6
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Zhang M, He L, Wang Y, Li C, Jin Y, Jin G, Tang X. Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization. Food Res Int 2024; 175:113709. [PMID: 38129033 DOI: 10.1016/j.foodres.2023.113709] [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: 09/17/2023] [Revised: 10/30/2023] [Accepted: 11/17/2023] [Indexed: 12/23/2023]
Abstract
Free radical grafting and oxidative modification show superiority in myofibrillar protein (MP) aggregation patterns during salting process, but their consequent formation mechanisms of protein hydration network require further evaluation. Herein, we explored the effect of salt-curing (0, 1, 3 and 5 %) on MP protein polymer substrate, water-protein interaction, crystallization events and thermal stability under H2O2/ascorbate-based hydroxyl radical (•OH)-generating system (HRGS) (1, 10, 20 mM H2O2). Results showed that moderate salting (≤3%) favored the water binding of MP gels during the oxidation course. Accordingly, the maximum thermal stability (Tm) of MP gels was obtained at 3 % salting could be greatly attributed to the protein chain solubilization and refolding process. However, 5 % salt synergized with •OH oxidation intensified diffraction peak 2 (the most striking diffraction feature). Microstructural analysis validated a maximum compactness of MP gel following brining with 5 % salt at potent oxidation strength (20 mM H2O2). This study maybe promises efficient strategy to the myogenetic fibril products and biomaterials.
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Affiliation(s)
- Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiaoyan Tang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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7
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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Duan Y, Liu Z, Deng D, Zhang L, Yu Q, Ma G, Ma X, Guo Z, Chen C, He L. Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak. Foods 2023; 12:3877. [PMID: 37893771 PMCID: PMC10606074 DOI: 10.3390/foods12203877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substances, improving the edible and processing performance of beef liver. The identification of flavor compounds in raw and roasted beef liver via GC-IMS implies that (E)-2-octenal-M, (E)-3-penten-2-one-M, ethyl acetate-M, ethyl acetate-D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)-2-octenal-M, (E)-3-penten-2-one-M, and methanethiol can cause beef liver odor, while nonanal-M, octanal-M, benzene acetaldehyde, n-hexanol-D, butyl propanoate-M, heptanal-D, heptanal-M, and 3-methylthiopropanal-M had significant effects on the flavor formation of beef liver steak. The determination of reducing sugars revealed that salt soaking had no significant effect on the reducing sugar content of beef liver, and the beef liver steak was significantly reduced (p < 0.05), proving that reducing sugars promoted the formation of beef liver steak flavor under roasting conditions. Fatty acid determination revealed that salt soaking significantly reduced the content of polyunsaturated fatty acids in beef liver (p < 0.05), promoting the process of fat degradation and volatile flavor production in the beef liver steak. Salt plays a prominent role in salting-out and osmosis during deodorization and flavor improvement. Through controlling important biochemical and enzymatic reactions, the release of flavor substances in a food matrix was increased, and a good deodorization effect was achieved, which lays a foundation for further research on the deodorization of beef liver and the flavor of beef liver steak.
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Affiliation(s)
| | | | | | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (Y.D.); (Z.L.); (D.D.); (Q.Y.); (G.M.); (X.M.); (Z.G.); (C.C.); (L.H.)
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9
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Gao S, Liu Y, Fu Z, Zhang H, Zhang L, Li B, Tan Y, Hong H, Luo Y. Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Food Chem 2023; 414:135714. [PMID: 36808024 DOI: 10.1016/j.foodchem.2023.135714] [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: 06/29/2022] [Revised: 01/21/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
This study aimed to find the specific relationship between quality traits and myofibrillar proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and oxidation occurred in frozen fillets, with the denaturation occurring before oxidation. In the pre-phase of storage (0-12 weeks), protein structural changes (secondary structure and surface hydrophobicity) were closely related to the water-holding capacity (WHC) and textural properties of fillets. The MPs oxidation (sulfhydryl loss, carbonyl and Schiff base formation) were dominated and associated with changes in pH, color, WHC, and textural properties during the later stage of frozen storage (12-24 weeks). Besides, the brining at 0.5 M improved the WHC of fillets with less undesirable changes in MPs and quality traits compared to other concentrations. The 12 weeks was an advisable storage time for salted frozen fish and our results might provide an available suggestion for fish preservation in aquatic industry.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huijuan Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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10
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Zhang L, Yu D, Xu Y, Jiang Q, Yu D, Xia W. The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates. Food Chem 2023; 424:136440. [PMID: 37244181 DOI: 10.1016/j.foodchem.2023.136440] [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: 03/20/2023] [Revised: 05/03/2023] [Accepted: 05/18/2023] [Indexed: 05/29/2023]
Abstract
Herein, the protective pattern of bilayer film on the texture stability of fillets was discussed in terms of endogenous enzyme activity, as well as protein oxidation and degradation. The texture properties of fillets wrapped with nanoparticles (NPs) bilayer film were greatly improved. NPs film delayed protein oxidation by inhibiting the formation of disulfide bond and carbonyl group as evidenced by the increase of α-helix ratio (43.02%) and the decrease of random coil ratio (15.87%). The protein degradation degree of fillets treated with NPs film was lower than that of control group, specifically with a more regular protein structure. The exudates accelerated the degradation of protein, while NPs film effectively absorbed exudates to delay protein degradation. Overall, the active agents in the film were released into the fillets to play an antioxidant and antibacterial roles, and the inner layer of film could absorb exudates, thus maintaining the texture characteristics of fillets.
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Affiliation(s)
- Liming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dongxing Yu
- SoHao Fd-Tech Co., Ltd., QingDao, ShanDong 266700, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
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11
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Jiang Q, Huang S, Du Y, Xiao J, Wang M, Wang X, Shi W, Zhao Y. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chem 2023; 406:135097. [PMID: 36463598 DOI: 10.1016/j.foodchem.2022.135097] [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: 09/08/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations.
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Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yunfan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
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12
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Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets. Foods 2023; 12:foods12061184. [PMID: 36981111 PMCID: PMC10048763 DOI: 10.3390/foods12061184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 03/16/2023] Open
Abstract
The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigated. KCl replacements using optimal substitution (50% of KCl) contributed to maintaining desired quality properties. Further, KCl replacement (about 50~70% of KCl) led to the insolubilization and weakened stability of myofibrillar proteins, represented by the unfolding of the myofibrillar protein, increased surface hydrophilic points, and strengthened internal protein-protein interaction, resulting in the structurally reinforced hardness and lower water-holding capacity. Excessive replacement (more than 70% of KCl) showed apparent deterioration in taste quality, coloration, and hardness received by sensory sensation caused by immoderate hydrolysis and aggravated oxidation of the myofibrillar protein. In this sense, insights into KCl replacements on protein properties might be a positive approach to improving quality attributes of lightly salted tilapias fillets.
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13
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Jiang Q, Huang S, Ma J, Du Y, Shi W, Wang M, Wang X, Zhao Y. Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives. Food Chem X 2023; 17:100589. [PMID: 36845512 PMCID: PMC9944559 DOI: 10.1016/j.fochx.2023.100589] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/10/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023] Open
Abstract
The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p < 0.05). The released proteins accumulated with increasing time (p < 0.05). The TBARS value increased from 0.01 to 0.20 mg/kg after 10 h in 15 % NaCl solution (p < 0.05). The quality changes were mainly correlated to the shrinking or swelling of myofibers, extracellular spaces, and existential state of muscle proteins. In consideration of fish quality and increasing call for low sodium intake, it was recommended to prepare fillets below 9 % NaCl with short times. The finding provided instructions to obtain target quality properties from tilapia by controlling salting conditions.
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Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China,Hunan Xiweijia Biotechnology Co. Ltd, Yueyang 414000, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianrong Ma
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yufan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China,Corresponding author.
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14
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Jiang Q, Du Y, Huang S, Gu J, Shi W, Wang X, Wang Z. Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:308-316. [PMID: 35864589 DOI: 10.1002/jsfa.12142] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Frozen tilapia fillet has become a leading aquatic product. High drip loss, dry and fibrous mouthfeel, and an unappealing appearance are its main problems. It was hypothesized that light salting could improve the quality, and that the preparation conditions would affect the storage stability of frozen tilapia fillets. RESULTS The quality changes of lightly salted tilapia fillets were evaluated during frozen storage, and the underlying mechanisms were studied from the physicochemicaland microstructural perspectives. Though the salt content was 1.5% in all samples,the amount of ice crystals in frozen tissues decreased with the descending water content and freezing point (P < 0.05). No intracellular voids were observed in the samples prepared under proper salting conditions, and the myofibers were plump and smooth after freezing-thawing, which contributed to the high water-holding capacity of lightly salted fillets. After 28 days,the water-binding capacity of the salted groups was 14.69%-18.62% higher than that of their unsalted counterparts (P < 0.05). The reduced protein solubility in the salted fillets was likely to have occurred because the solubilized and unfolded proteins interacted more easily during frozen storage. The oxidation degree of myofibrillar proteins was also affected by salting condition, and the fillets with less oxidized sulfhydryl groups maintained high springiness after 28 days of frozen storage. CONCLUSION The salting condition of 9% NaCl solution for 1 h was recommended for the preparation of lightly salted fillets from freshwater fish, taking into account quality, processing efficiency, and storage stability. The enhanced water-holding capacity and texture of lightly salted tilapia fillets were attributed to modified physicochemical and microstructural properties. These results could provide a scientific basis for the processing and storage of high-quality, frozen, lightly salted fillets from freshwater fish. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qingqing Jiang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Shiyu Huang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinhui Gu
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Zhihe Wang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
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15
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Bao H, Zhang J, Li M, Chen Y, Mao C, Yang J, Gao Y, Deng S. Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage. Front Nutr 2023; 9:1103838. [PMID: 36704793 PMCID: PMC9872034 DOI: 10.3389/fnut.2022.1103838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 12/20/2022] [Indexed: 01/12/2023] Open
Abstract
Introduction The production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temperature fluctuation on the quality changes of the large yellow croaker during frozen storage. Methods In this experiment, the large yellow croaker was soaked in a low-salt solution, and physical and chemical properties, water-holding capacity, color, and protein characteristics of the muscle were investigated after repeated freeze-thaw (F-T) cycles and frozen storage. Results and discussion The results show the deterioration of muscle quality of large yellow croaker after low-salt treatment was lower than that of the salt-free soaking group. The salting treatment significantly (P < 0.05) enhanced the yield of large yellow croaker, which was 24.3% greater than the salt-free soaking group after 6 weeks of frozen storage. The microstructure of the salted muscle was more stable and maintained its cellular structure after F-T cycles and frozen storage. The b* value of the salt-free soaking group increased from b* value of the low-salt soaking group decreased from acceptable range. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicates the content of 17 kDa peptide decreased in the low-salt soaking group, and the peptides at 21 and 24 kDa increased during frozen storage. The results of the present study provide guidance for the optimal processing, transport, and storage of large yellow croaker, but the effect of salting on lipid oxidation and protein oxidation requires further study.
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Affiliation(s)
- Hongli Bao
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jinsen Zhang
- 2School of China Alcoholic Drinks, Luzhou Vocational and Technical College, Luzhou, China
| | - Mingao Li
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yi Chen
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Chunyan Mao
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jing Yang
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yuanpei Gao
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,*Correspondence: Yuanpei Gao,
| | - Shanggui Deng
- 1Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Shanggui Deng,
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16
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Huang Y, Liu Y, Zhang N, Zhang L, Ma X, Qin L, Dong X. The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze-thaw cycles. J Texture Stud 2022; 54:276-287. [PMID: 36502504 DOI: 10.1111/jtxs.12736] [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: 09/27/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
In this study, we investigated the effect of trehalose in concert with NaCl on the flesh of snakehead fish that had undergone freeze-thaw cycles. Four groups of treatments were compared in this study, including distilled water, 3% NaCl, antifreeze (4% wt/vol) with 3% NaCl, and 4% trehalose (wt/vol) with 3% (wt/vol) NaCl. The results showed that the addition of 4% trehalose (wt/vol) with 3% (wt/vol) NaCl reduced the cracks between muscle fibers and the pores on muscle fiber bundles caused by freeze-thaw cycles during frozen storage of snakehead fish, thus reducing mechanical damage to the fish tissue structure. Moreover, the treatment was able to reduce the thawing loss of snakehead fillets, reduce cooking loss, and help maintain the color of the fish. Further, 4% trehalose (wt/vol) + 3% (wt/vol) NaCl (T) could slow down the reduction of hardness, elasticity, and chewiness of fish fillets during frozen storage. This study provides a theoretical basis for reducing the freeze-thaw cycle on the quality changes of snakehead fish during transportation and marketing.
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Affiliation(s)
- Yizhen Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Yu Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Nana Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Lin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xiaoxiao Ma
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Lei Qin
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, Liaoning, China
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17
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Park SY, Kim HY. Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107772] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Huang L, Shi L, Ren Z, Hao G, Weng W. Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker ( Pseudosciaena crocea). Food Chem X 2022; 14:100277. [PMID: 35284816 PMCID: PMC8914547 DOI: 10.1016/j.fochx.2022.100277] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 11/23/2022] Open
Abstract
Quality of fish meat was improved by adding TGase in curing solution. Meat hardness of large yellow croaker salted with 1.0% TGase was the highest. Cross-linking of fish meat protein was promoted by TGase in curing solution. Concentration of TGase in curing solution affects its penetration during salting. Meat hardness of roasted fish was improved by pre-salting with TGase.
This study investigated the effect of transglutaminase (TGase) added to curing solution on the physicochemical properties of salted fish. Large yellow croaker was salted in the curing solution containing 0–2.0% TGase at 10 °C for 48 h. The hardness, moisture content and immobilized water ratio of fish salted with 1.0% TGase were 629.94 g, 59.14%, and 95.34% respectively, which decreased with increasing or decreasing TGase concentration. The scanning electron microscopy image showed that a compact structure on the meat surface of fish salted containing 1.0% TGase. A similar microstructure was found in the internal meat of fish salted with 0.5% TGase. The hardness of fish salted with 0.5% TGase after roasting was 1135.97 g, which was higher than that of fish salted without TGase. In conclusion, high-quality salted large yellow croaker can be obtained by adding TGase in curing solution.
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Affiliation(s)
- Li Huang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Zhongyan Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Gengxin Hao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.,Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China.,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Xiamen 361021, China
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19
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Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113599] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Gao J, He S, Nag A, Zeng X. Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15821] [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]
Affiliation(s)
- Jingrong Gao
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Shan He
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
- Institute for NanoScale Science and Technology College of Science and Engineering Flinders University Bedford Park 5042 Australia
| | - Anindya Nag
- Faculty of Electrical and Computer Engineering Technische Universität Dresden Dresden 01062 Germany
- Centre for Tactile Internet with Human‐in‐the‐Loop (CeTI) Technische Universität Dresden Dresden 01069 Germany
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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21
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Li F, Wang B, Kong B, Xia X, Bao Y. Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.). ULTRASONICS SONOCHEMISTRY 2022; 86:106014. [PMID: 35504137 PMCID: PMC9079082 DOI: 10.1016/j.ultsonch.2022.106014] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/23/2022] [Accepted: 04/21/2022] [Indexed: 05/06/2023]
Abstract
The aim of the study was to evaluate the positive effect of ultrasound-assisted saline thawing (UST) on the technological properties (water mobility, water holding capacity, colour, pH, shear force, TVB-N, oxidation reaction and microstructure) of mirror carp (Cyprinus carpio L.). The results present in the study showed that different thawing methods had negative impacts on the quality of mirror carp to varying degrees. Among them, UST samples had significant lower thawing loss, centrifugal loss and cooking loss than ultrasound thawing (UT) and air thawing (AT) samples (P < 0.05). The analysis result of low-field nuclear magnetic resonance illustrated that UST inhibited the mobility and distribution of water effectively. Decrease in shear force and TVBN values were observed in all thawing samples, and the UST samples maintained the significant better texture property and freshness than UT and AT samples did (P < 0.05). In addition, the treatment of UST obtained 1% salt concentration inhibited the oxidation reactions effectively. Investigation of the microstructure of samples demonstrated that the treatment of UST kept the relatively complete structure of tissue than other thawing methods. Therefore, UST can be an alternative strategy to the traditional thawing of meat.
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Affiliation(s)
- Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
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22
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Jia Z, Guo Z, Wang W, Yi S, Li X, Li J, Zhou G. Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass (
Lateolabrax japonicus
) fillets. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhi‐Hui Jia
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R & D Branch Center of Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou, Liaoning 121013 People 's Republic of China
| | - Zhi‐Han Guo
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R & D Branch Center of Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou, Liaoning 121013 People 's Republic of China
| | - Wei Wang
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R & D Branch Center of Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou, Liaoning 121013 People 's Republic of China
| | - Shu‐Min Yi
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R & D Branch Center of Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou, Liaoning 121013 People 's Republic of China
| | - Xue‐Peng Li
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R & D Branch Center of Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou, Liaoning 121013 People 's Republic of China
| | - Jian‐Rong Li
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R & D Branch Center of Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou, Liaoning 121013 People 's Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian, Liaoning 116034 People 's Republic of China
| | - Guangwen Zhou
- Shandong University of Science and Technology Taian Shandong 266590 People 's Republic of China
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23
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Jiang Q, Du Y, Nakazawa N, Hu Y, Shi W, Wang X, Osako K, Okazaki E. Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Qingqing Jiang
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Yufan Du
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Naho Nakazawa
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China
| | - Wenzheng Shi
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Xichang Wang
- Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China
| | - Kazufumi Osako
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
| | - Emiko Okazaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan
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24
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Wei H, Luo K, Fu R, Lin X, Feng A. Impact of the magnetic field-assisted freezing on the moisture content, water migration degree, microstructure, fractal dimension, and the quality of the frozen tilapia. Food Sci Nutr 2022; 10:122-132. [PMID: 35035915 PMCID: PMC8751430 DOI: 10.1002/fsn3.2653] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/27/2021] [Accepted: 08/27/2021] [Indexed: 01/01/2023] Open
Abstract
In this study, we determined the effect of a magnetic field applied during refrigeration in improving the quality of frozen tilapia. Alternating magnetic fields of 10 G, 20 G, 30 G, 40 G, and 50 G were applied during a low-temperature freezing treatment on the back, abdomen, and tail of tilapia. The control group was set at 0 G. A correlation analysis for the fish films after treating with different magnetic field strengths was carried out. The results showed that when the magnetic field was applied to assist freezing, the frozen quality of the tilapia was significantly improved, and the water separation and residual damage were reduced. The felled muscle tissue decreased, the fractal dimension value increased, the hardness decreased, and the elasticity increased. However, the impact of the magnetic field on the quality of the frozen tilapia did not change with an increase in the magnetic field strength. The effect on the back samples was more prominent when the fish were exposed to the magnetic field strength of 40 or 50 G. A magnetic field strength of 50 G was the most effective for the abdominal and tail samples. However, no significant difference was observed in the groups exposed to 10 and 20 G of magnetic fields.
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Affiliation(s)
- Heyun Wei
- School of Food Science and EngineeringHainan UniversityHaikouChina
| | - Kaixuan Luo
- School of Food Science and EngineeringHainan UniversityHaikouChina
| | - Renhao Fu
- School of Food Science and EngineeringHainan UniversityHaikouChina
| | - Xiangdong Lin
- School of Food Science and EngineeringHainan UniversityHaikouChina
| | - Aiguo Feng
- School of Food Science and EngineeringHainan UniversityHaikouChina
- Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Marine Food Deep ProcessingDalian Polytechnic UniversityDalianChina
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25
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QI X, YIN M, QIAO Z, LI Z, YU Z, CHEN M, XIAO T, WANG X. Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.91822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Affiliation(s)
- Xinjuan QI
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | | | - Zenghui QIAO
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
| | | | - Zheng YU
- Shanghai Ocean University, China
| | - Min CHEN
- Shanghai Ocean University, China
| | | | - Xichang WANG
- Shanghai Ocean University, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, China
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26
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Wang Y, Huang H, Shi W. Effect of different drying time on physicochemical properties of black carp (
Mylopharyngodon piceus
) by hot air. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yixin Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Haiyuan Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
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27
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Ma T, Wang Q, Wei P, Zhu K, Feng A, He Y, Wang J, Shen X, Cao J, Li C. EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage. Food Chem 2021; 375:131662. [PMID: 34865925 DOI: 10.1016/j.foodchem.2021.131662] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 11/13/2021] [Accepted: 11/20/2021] [Indexed: 12/27/2022]
Abstract
The protein degradation, flavor and micromolecule metabolites changes of (-)-epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on chilled tilapia fillets in 21 days were investigated. Morphology observations revealed EGT protected good connective myofibrillar protein. It maintained protein secondary structure by significantly increasing the proportion of α-helix (15.20%) and decreasing the ratio of random coils (22.02%) in the EGT group compared to the control (CON) group (P < 0.05). Metabolomics with UHPLC-Q-TOF/MS analysis indicated a distinct separation between the CON and treatment groups at the end of storage. Small peptides analysis demonstrated that the EGT group increased the level of sweet peptides. Additionally, the EGT group significantly reduced the formation of amino acid derivatives and esters and off-flavor development. Overall, EGT effectively improved flavor, inhibited fish protein oxidation/degradation, and verified metabolomics results. This study unveiled the potential of metabolomics to analyze metabolites determined by tilapia and monitor the changes during storage.
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Affiliation(s)
- Tingting Ma
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Qi Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiamei Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and ministerial co-constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and ministerial co-constructin for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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28
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Negara BFSP, Gong HJ, Lee MJ, Choi JS. Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus ( Amphioctopus sp.) Home Meal Replacement Product. Foods 2021; 10:foods10112825. [PMID: 34829106 PMCID: PMC8623991 DOI: 10.3390/foods10112825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 11/30/2022] Open
Abstract
In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.
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Affiliation(s)
- Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Department of Marine Science, University of Bengkulu, Jl. WR. Soepratman, Bengkulu 38371, Indonesia
| | - Hee-Jin Gong
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
| | - Mi-Jeong Lee
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
| | - Jae-Suk Choi
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Correspondence: ; Tel.: +82-51-248-7789
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29
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Wei H, Fu R, Lin X, Feng A. Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15940] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Heyun Wei
- School of Food Science and Engineering Hainan University Haikou City China
| | - Renhao Fu
- School of Food Science and Engineering Hainan University Haikou City China
| | | | - Aiguo Feng
- School of Food Science and Engineering Hainan University Haikou City China
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30
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Wu Z, Ma W, Xian Z, Liu Q, Hui A, Zhang W. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. ULTRASONICS SONOCHEMISTRY 2021; 78:105707. [PMID: 34388653 PMCID: PMC8363880 DOI: 10.1016/j.ultsonch.2021.105707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 05/19/2023]
Abstract
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
| | - Wanru Ma
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
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31
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Jiang Q, Nakazawa N, Hu Y, Wang X, Osako K, Okazaki E. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Shi L, Li X, Xiong G, Wu W, Ding A, Qiao Y, Liao L, Chen D, Wang L. Correlation analysis of microstructure, protein pattern, and thermal properties of Procambarus clarkia subjected to different cryogenic treatments. Food Sci Nutr 2021; 9:4946-4951. [PMID: 34532006 PMCID: PMC8441338 DOI: 10.1002/fsn3.2445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 05/25/2021] [Accepted: 06/11/2021] [Indexed: 11/12/2022] Open
Abstract
The objective of this work was to investigate the freezing and storage temperature (-80 and -18℃) on the microstructure, protein pattern, and thermal properties of red swamp crayfish after one-week storage, and a Pearson correlation analysis was performed among these attributes. After cryogenic treatments for short-term storage, Tp (pretein denaturation temperature) was significantly raised (p < .05) except for samples frozen at -80℃ prior to store at -18℃ (-80/-18). Samples frozen and stored at -80℃ (-80/-80) had lower number and sum area of white regions in histology, higher intensity of most protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) image, and relatively higher Tp and ΔH (p < .05), while -80/-18 samples had lower intensity of most protein bands and TP 2, and higher number and sum area of white regions and ΔH 2 (p < .05). Pearson's analysis results showed the intensive TN T and MLC 1 band could be potentially considered as the markers of tissue integrity and protein degradation. Therefore, the three attributes could be applied to comprehensively assess the quality of frozen aquatic products, and -80/-80 treatment was appropriate for crayfish preservation.
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Affiliation(s)
- Liu Shi
- Key Laboratory of Refrigeration and Conditioning Aquatic Products ProcessingMinistry of Agriculture and Rural AffairsXiamenChina
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Xin Li
- Key Laboratory of Refrigeration and Conditioning Aquatic Products ProcessingMinistry of Agriculture and Rural AffairsXiamenChina
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Guangquan Xiong
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Wenjin Wu
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Anzi Ding
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Yu Qiao
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Li Liao
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Dongqing Chen
- Key Laboratory of Refrigeration and Conditioning Aquatic Products ProcessingMinistry of Agriculture and Rural AffairsXiamenChina
- Fujian Anjoy Food CoLtd, XiamenChina
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
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33
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Marchetti MD, Gomez PL, Yeannes MI, Garcia Loredo AB. Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets. Heliyon 2021; 7:e07703. [PMID: 34401584 PMCID: PMC8353488 DOI: 10.1016/j.heliyon.2021.e07703] [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: 04/19/2021] [Revised: 06/29/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022] Open
Abstract
The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a∗ values increased and b∗ values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (zNaCl, color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between zNaCl and hardness, springiness, cohesiveness and a∗ parameter (r = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R2adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.
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Affiliation(s)
- Marion Daniela Marchetti
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302 (7600), Mar del Plata, Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Paula Luisina Gomez
- Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina.,Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - María Isabel Yeannes
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302 (7600), Mar del Plata, Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Analia Belen Garcia Loredo
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302 (7600), Mar del Plata, Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
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34
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Wei J, Chen Y, Dong X, He F, Shi Y, Chai T. Water holding capacity and microstructure of sturgeon ( Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1951290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jianling Wei
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Fanyu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Yugang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
| | - Tingting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang China
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35
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Wu H, Wang Y, Jiang Q, Jiang X, Feng Q, Shi W. Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Han Wu
- College of Food Science and Technology Shanghai Ocean University No.999 Huchenghuan Road Shanghai 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) No.999 Huchenghuan Road Shanghai 201306 China
| | - Yixin Wang
- College of Food Science and Technology Shanghai Ocean University No.999 Huchenghuan Road Shanghai 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) No.999 Huchenghuan Road Shanghai 201306 China
| | - Qingqing Jiang
- College of Food Science and Technology Shanghai Ocean University No.999 Huchenghuan Road Shanghai 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) No.999 Huchenghuan Road Shanghai 201306 China
| | - Xin Jiang
- College of Food Science and Technology Shanghai Ocean University No.999 Huchenghuan Road Shanghai 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) No.999 Huchenghuan Road Shanghai 201306 China
| | - Qian Feng
- College of Food Science and Technology Shanghai Ocean University No.999 Huchenghuan Road Shanghai 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) No.999 Huchenghuan Road Shanghai 201306 China
| | - Wenzheng Shi
- College of Food Science and Technology Shanghai Ocean University No.999 Huchenghuan Road Shanghai 201306 China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) No.999 Huchenghuan Road Shanghai 201306 China
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36
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Liu H, Li Y, Tang B, Peng Y, Wu X, Che L, Quek SY, He N. Effects of xylooligosaccharide on angiotensin I-converting enzyme inhibitory activity of fish actomyosin and quality of snakehead balls with or without high hydrostatic pressure treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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37
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Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11072926] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at −35 °C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 °C, 1 min) and CSM (300 °C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at −23 °C for 90 days. After reheating, the sensory scores varied from “like moderately” to “like very much.” The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture.
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38
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Chen Y, He J, Li F, Tang J, Jiao Y. Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110267] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Fan X, Jin Z, Liu Y, Chen Y, Konno K, Zhu B, Dong X. Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis. Food Res Int 2021; 143:110229. [PMID: 33992343 DOI: 10.1016/j.foodres.2021.110229] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/17/2022]
Abstract
The advantages of super-chilling storage at -2 °C for maintaining the quality of Coregonus peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds, K-value, muscle hardness, impedance measurement, and total viable count. The results indicated that the softening of fish muscle and increase in K-value were substantially suppressed following storage at -2 °C compared to that at 0 °C. In particular, the hardness of fish muscle stored for 6 days at -2 °C was much higher than that of the samples stored for 2 days at 0 °C. The K-value increased to 81% after 6 days at 0 °C, while increased to 57% at -2 °C. The impedance changed in a biphasic manner throughout the storage period. The initial increase accompanied by the progression of RM was followed by a gradual decrease. However, this decrease was much slower at -2 °C than 0 °C. Furthermore, proteomics analysis demonstrated that the mechanism of fish freshness changes between the two storage temperatures. Differentially abundant proteins between the samples stored at two temperatures were mainly involved in the cellular component and molecular function (GO pathway) as well as collagen digestion (KEGG pathway), which might be related to muscle textural properties. Therefore, super-chilling storage is a possible method for maintaining the freshness of Coregonus peled.
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Affiliation(s)
- Xinru Fan
- 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 116034, PR 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 116034, PR 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 116034, PR China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Kunihiko Konno
- 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 116034, PR China
| | - Beiwei 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 116034, PR China
| | - Xiuping 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 116034, PR China.
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40
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Strateva M, Penchev G, Stratev D. Histological, Physicochemical and Microbiological Changes in the Carp (Cyprinus carpio) Muscles after Freezing. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1882633] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mariyana Strateva
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Georgi Penchev
- Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
| | - Deyan Stratev
- Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
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41
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Li X, Ma Y, Sun P, Liu H, Cai L, Li J. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14930] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiu‐xia Li
- College of Food Science and Technology 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
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Yingying Ma
- College of Food Science and Technology 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
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Pan Sun
- College of Food Science and Technology 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
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Hongying Liu
- College of Food Science and Technology 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
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Luyun Cai
- College of Food Science and Technology 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
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
| | - Jian‐rong Li
- College of Food Science and Technology 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
- Food Safety Key Lab of Liaoning Province The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou China
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42
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Lan W, Liu J, Hu X, Xiao L, Sun X, Xie J. Evaluation of quality changes in big‐eye tuna (
Thunnus obesus
) based on near‐infrared reflectance spectroscopy (
NIRS
) and low field nuclear magnetic resonance (
LF‐NMR
). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai China
| | - Jiali Liu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xiaoyu Hu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Lei Xiao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xiaohong Sun
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai China
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43
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Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. Food Chem 2020; 332:127414. [DOI: 10.1016/j.foodchem.2020.127414] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 06/20/2020] [Accepted: 06/22/2020] [Indexed: 01/02/2023]
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44
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Shen S, Chen Y, Dong X, Liu F, Cai W, Wei J, Jin D, Lin M. The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon (
Acipenser gueldenstaedtii
) fillets under vacuum impregnation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Shi‐ke Shen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yue‐wen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Xiu‐ping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian People’s Republic of China
- National Engineering Research Center of Seafood Dalian People’s Republic of China
| | - Fei‐jian Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Wen‐qiang Cai
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Jian‐ling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Dan‐li Jin
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Miao‐miao Lin
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
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45
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Wei P, Zhu K, Cao J, Dong Y, Li M, Shen X, Duan Z, Li C. The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols. Food Chem 2020; 335:127647. [PMID: 32739816 DOI: 10.1016/j.foodchem.2020.127647] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 07/05/2020] [Accepted: 07/19/2020] [Indexed: 01/16/2023]
Abstract
The inhibition mechanism of the texture deterioration of tilapia fillets after treatment with polyphenols during partial freezing for 49 days was studied. Carnosic acid (CA), procyanidin (PA), quercetin (QE), and resveratrol (RSV) treatments had significantly higher hardness values (over 230 g) than the control group (183 g) on day 49 (P < 0.05). Polyphenol treatments were effective in delaying the protein degradation, lipid oxidation and spoilage microbe growth. Moreover, the kinetic model showed that the predicted shelf life of tilapia fillets treated with PA (102 d) was extended by 25 d compared to the control group (77 d). It was the proposed possible mechanism that polyphenols comprehensively maintained the protein conformation (increased hydrogen bonds and decreased disulfide bonds) and retarded protein denaturation and degradation, protecting the texture of the fillets. Therefore, polyphenols can be used to maintain texture and extend the shelf life of tilapia fillets during partial freezing.
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Affiliation(s)
- Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yue Dong
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Mengzhe Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zhenhua Duan
- Institute of Food Science and Engineering, Hezhou University, Hezhou 542899, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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46
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Li F, Zhong Q, Kong B, Wang B, Pan N, Xia X. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage. Food Res Int 2020; 133:109142. [DOI: 10.1016/j.foodres.2020.109142] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 02/10/2020] [Accepted: 03/02/2020] [Indexed: 10/24/2022]
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47
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Cao J, Wang Q, Ma T, Bao K, Yu X, Duan Z, Shen X, Li C. Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage. Food Chem 2020; 305:125454. [DOI: 10.1016/j.foodchem.2019.125454] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 08/22/2019] [Accepted: 09/02/2019] [Indexed: 10/26/2022]
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48
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Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles. Food Chem 2019; 293:178-186. [DOI: 10.1016/j.foodchem.2019.04.091] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 10/27/2022]
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