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Li P, Wang J, Xie J. Excitation of Reactive Oxygen Species and Damage to the Cell Membrane, Protein, and DNA are Important Inhibition Mechanisms of CO 2 on Shewanella putrefaciens at 4 °C. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17559-17571. [PMID: 39054619 DOI: 10.1021/acs.jafc.4c04171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/27/2024]
Abstract
To explore whether oxidative stress caused by 100% CO2 is an inhibitory mechanism against Shewanella putrefaciens, the oxidative stress reaction, antioxidant activity, and damage to the cell membrane, protein, and DNA of CO2-incubated S. putrefaciens at 4 °C were evaluated. Research demonstrated that CO2 caused more severe reactive oxygen species (ROS) accumulation. Simultaneously, weaker •OH/H2O2/O2•--scavenging activity and decreased T-VOC and GSH content were also observed. The activities of antioxidant enzymes (SOD, POD, CAT, and GPX) continuously declined, which might be attributed to the CO2-mediated decrease in the pH value. Correspondingly, the cell membrane was damaged with hyperpolarization, increased permeability, and more severe lipid peroxidation. The expression of total and membrane protein decreased, and the synthesis and activity of extracellular protease were inhibited. DNA was also subjected to oxidative damage and expressed at a lower level. All results collaboratively confirmed that ROS excitation and inhibition of antioxidant activity were important inhibition mechanisms of CO2 on S. putrefaciens.
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Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jinfeng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
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2
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Yang J, Punia Bangar S, Rizwan Khan M, Hammouda GA, Alam P, Zhang W. Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation. Food Res Int 2024; 187:114390. [PMID: 38763652 DOI: 10.1016/j.foodres.2024.114390] [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: 12/05/2023] [Revised: 03/27/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
In light of the commendable advantages inherent in natural polymers such as biocompatibility, biodegradability, and cost-effectiveness, researchers are actively engaged in the development of biopolymer-based biodegradable food packaging films (BFPF). However, a notable limitation is that most biopolymers lack intrinsic antimicrobial activity, thereby restricting their efficacy in food preservation. To address this challenge, various active substances with antibacterial properties have been explored as additives to BFPF. Among these, ε-polylysine has garnered significant attention in BFPF applications owing to its outstanding antibacterial properties. This study provides a brief overview of the synthesis method and chemical properties of ε-polylysine, and comprehensively examines its impact as an additive on the properties of BFPF derived from diverse biopolymers, including polysaccharides, proteins, aliphatic polyesters, etc. Furthermore, the practical applications of various BFPF functionalized with ε-polylysine in different food preservation scenarios are summarized. The findings underscore that ε-polylysine, functioning as an antibacterial agent, not only directly enhances the antimicrobial activity of BFPF but also serves as a cross-linking agent, interacting with biopolymer molecules to influence the physical and mechanical properties of BFPF, thereby enhancing their efficacy in food preservation.
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Affiliation(s)
- Jun Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Gehan A Hammouda
- Department of Chemistry, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Saudi Arabia
| | - Pravej Alam
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Saudi Arabia
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
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3
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Cao J, Guo M, Qiu W, Mei J, Xie J. Effect of tea polyphenol-trehalose complex coating solutions on physiological stress and flesh quality of marine-cultured Turbot Scophthalmus maximus during waterless transport. JOURNAL OF AQUATIC ANIMAL HEALTH 2024; 36:151-163. [PMID: 38467576 DOI: 10.1002/aah.10213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 11/23/2023] [Accepted: 12/07/2023] [Indexed: 03/13/2024]
Abstract
OBJECTIVE The waterless transport of live fish has changed the present situation of live-fish transport. However, the waterless transport environment may cause stress in fish. This research evaluated the effect of tea polyphenol-trehalose (TPT) coating solutions on Turbot Scophthalmus maximus during waterless transport. METHODS After cold acclimation, Turbot were coated and subsequently transported in a waterless environment for 18 h. Physiological and biochemical parameters were measured, including lysozyme (LZM) and immunoglobulin M (IgM) activities, serum creatinine (Cr) and uric acid (UA) concentrations, and nutritional flavor. RESULT The results showed that the nonspecific immunity of Turbot was inhibited during the waterless transport; the LZM activity first increased and then decreased, and the serum Cr and UA concentrations significantly increased. In addition, the waterless transport promoted the breakdown of Turbot flesh proteins, leading to changes in nucleotides and free amino acids (FAAs). After waterless transport, the LZM and IgM activities in the TPT-treated Turbot were higher than those in the control group (CK), and the changes in FAA content and nucleotides were smaller than those observed in the CK group. CONCLUSION This study shows that the use of TPT coating solution can reduce the impact of waterless transportation stress on the immune and metabolic functions of Turbot and can maintain the meat quality and flavor of Turbot.
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Affiliation(s)
- Jie Cao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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4
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Yang Z, Yan J, Xie J. Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage. Food Res Int 2023; 173:113340. [PMID: 37803649 DOI: 10.1016/j.foodres.2023.113340] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO2/30% N2 (MAP1); 60% CO2/30% N2/10% O2 (MAP2); 40% CO2/30% N2/30% O2 (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009-0.04 MDA/kg) and carbonyl content (0.20-0.26 μmol/g) and the highest sulfhydryl content (0.25-0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.
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Affiliation(s)
- Zhijun Yang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Yan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory for Quality and Safety Risk Assessment of Aquatic Products in Storage and Preservation of Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
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5
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Li N, Xie J, Chu YM. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review. Food Sci Biotechnol 2023; 32:1005-1018. [PMID: 37215253 PMCID: PMC10195969 DOI: 10.1007/s10068-023-01291-4] [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: 10/17/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 03/18/2023] Open
Abstract
Myofibril proteins degradation constitutes an important factor in quality deterioration, procedural activation or inhibition of endogenous protease potential regulates autolytic proteolysis-induced softening of post mortem fish muscle. Based on the brief introduction of myofibril proteins degradation in fish skeletal muscle, a detailed description of the main myofibril degradation properties and the distinct role played by endogenous proteases were proposed, which reflects the limitations and challenges of the current research on myofibril hydrolysis mechanisms based on the varied surrounding conditions. In addition, the latest researches on the evaluation method of myofibril proteins degradation were comprehensively reviewed. The potential use of label-free proteomics combined with bioinformatics was also emphasized and has become an important means to in-depth understand protein degradation mechanism.
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Affiliation(s)
- Na Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai, 201415 China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
- Shanghai Engineering Research Center of Aquatic Product Processing and
Preservation, Shanghai, 201306 China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment
Performance and Energy Saving Evaluation, Shanghai, 201306 China
| | - Yuan Ming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
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6
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Yu H, Xie J. Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass. Food Chem X 2023; 18:100704. [PMID: 37215196 PMCID: PMC10196802 DOI: 10.1016/j.fochx.2023.100704] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/18/2023] [Accepted: 05/01/2023] [Indexed: 05/24/2023] Open
Abstract
The ice crystals formed in the body of the fish after freezing will cause irreversible damage to the fish's tissues, resulting in a decline in the fish quality. Therefore, based on the single frequency and double frequency ultrasonic freezing technology, the influence of orthogonal ultrasonic on the sea bass quality was studied. The results showed that the orthogonal ultrasonic wave could effectively improve the utilization rate of ultrasonic. In addition, SEM images showed that the muscle tissue in the dual frequency orthogonal ultrasonic assisted freezing group (DOUAF-40 (H) 20 (V)) was more uniform and dense. DOUAF-40 (H) 20 (V) group did not cause excessive oxidation of myofibrin on the one hand, and on the other hand reduced the duration of lipid oxidation in fish. The results showed that the orthogonal ultrasonic freezing technology inhibited the impact on fish quality during the freezing process, which provided a reference for the food freezing industry to improve aquatic products.
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Affiliation(s)
- Huan Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China
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7
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Chen Y, Liu Y, Dong Q, Xu C, Deng S, Kang Y, Fan M, Li L. Application of functionalized chitosan in food: A review. Int J Biol Macromol 2023; 235:123716. [PMID: 36801297 DOI: 10.1016/j.ijbiomac.2023.123716] [Citation(s) in RCA: 29] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/05/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023]
Abstract
Environmental and sustainability issues have received increasing attention in recent years. As a natural biopolymer, chitosan has been developed as a sustainable alternative to traditional chemicals such as food preservation, food processing, food packaging, and food additives due to its abundant functional groups and excellent biological functions. This review analyzes and summarizes the unique properties of chitosan, with a particular focus on the mechanism of action for its antibacterial and antioxidant properties. This provides a lot of information for the preparation and application of chitosan-based antibacterial and antioxidant composites. In addition, chitosan is modified by physical, chemical and biological modifications to obtain a variety of functionalized chitosan-based materials. The modification not only improves the physicochemical properties of chitosan, but also enables it to have different functions and effects, showing promising applications in multifunctional fields such as food processing, food packaging, and food ingredients. In the current review, applications, challenges, and future perspectives of functionalized chitosan in food will be discussed.
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Affiliation(s)
- Yu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, PR China
| | - Yong Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Shanggui Deng
- Engineering Research Center of Food Thermal Processing Technology, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, Zhejiang, China
| | - Yongfeng Kang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, PR China.
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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8
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Chen P, Qiu Y, Chen S, Zhao Y, Wu Y, Wang Y. Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano ( Trachinotus ovatus). Front Nutr 2022; 9:1063836. [PMID: 36505247 PMCID: PMC9729768 DOI: 10.3389/fnut.2022.1063836] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Accepted: 11/01/2022] [Indexed: 11/25/2022] Open
Abstract
The quality of dried fish products differs based on the drying method employed owing to the different drying principles, with changes in protein affecting the quality of these products. Therefore, we investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods. Freeze drying (FD) induced less tissue damage, leaving more intact myofibrils, than that of hot air drying (HAD) and heat pump drying (HPD). The structural stability of myofibrillar protein was retained to a greater extent after FD, while myoglobin oxidation was lower, and fish meat color was well maintained. Our findings not only elucidated the effects of several drying methods on the physicochemical properties of fish protein, but also determined the mechanism underlying quality changes observed during the drying process. This provides a theoretical reference for the study of dried fish filet processing.
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Affiliation(s)
- Peng Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yingjie Qiu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China,Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China,*Correspondence: Yanyan Wu,
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China,College of Food Science and Engineering, Ocean University of China, Qingdao, China,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China,Yueqi Wang,
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9
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Li P, Mei J, Xie J. Carbon dioxide can inhibit biofilms formation and cellular properties of Shewanella putrefaciens at both 30 °C and 4 °C. Food Res Int 2022; 161:111781. [DOI: 10.1016/j.foodres.2022.111781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/11/2022] [Accepted: 08/17/2022] [Indexed: 11/25/2022]
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10
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Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker ( Larimichthys crocea). Food Chem X 2022; 15:100362. [PMID: 35756459 PMCID: PMC9218204 DOI: 10.1016/j.fochx.2022.100362] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 06/01/2022] [Accepted: 06/12/2022] [Indexed: 11/21/2022] Open
Abstract
MUAF significantly promoted the freezing process of large yellow croakers. MUAF enhanced the quality of large yellow croakers. MUAF better maintained the stability of fish protein. The mechanisms of single-, dual-, and multi-frequency UAF were analyzed.
Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea), providing reference for the application of multi-frequency UAF in frozen foods. Multi-frequency UAF increased the freezing rate and had lower thawing loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, and higher immobilized water content. Multi-frequency UAF had lower carbonyl, higher sulfhydryl content, and more stable myofibrillar protein secondary and tertiary structures. Confocal laser scanning microscopy (CLSM) indicated that the filamentous polymer in muscle fibrin solution with multi-frequency UAF was transformed into more evenly distributed units. In general, multi-frequency UAF significantly improved the freezing rate, reduced lipid oxidation, and maintained the myofibrillar structure.
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11
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Zhang L, Li Q, Bao Y, Tan Y, Lametsch R, Hong H, Luo Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:1572-1591. [PMID: 36122384 DOI: 10.1080/10408398.2022.2117788] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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12
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Laorenza Y, Chonhenchob V, Bumbudsanpharoke N, Jittanit W, Sae-tan S, Rachtanapun C, Chanput WP, Charoensiddhi S, Srisa A, Promhuad K, Wongphan P, Harnkarnsujarit N. Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends. Polymers (Basel) 2022; 14:polym14183706. [PMID: 36145850 PMCID: PMC9504574 DOI: 10.3390/polym14183706] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 12/17/2022] Open
Abstract
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.
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Affiliation(s)
- Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Sudathip Sae-tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Chitsiri Rachtanapun
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Wasaporn Pretescille Chanput
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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13
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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14
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Ma X, Yang D, Qiu W, Mei J, Xie J. Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 8:779546. [PMID: 34977123 PMCID: PMC8714677 DOI: 10.3389/fnut.2021.779546] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/15/2021] [Indexed: 01/16/2023] Open
Abstract
The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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15
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Lv Y, Xie J. Quality of Cuttlefish as Affected by Different Thawing Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2021.2019269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ying Lv
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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16
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Bian C, Cheng H, Yu H, Mei J, Xie J. Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea). ULTRASONICS SONOCHEMISTRY 2022; 82:105907. [PMID: 34998136 PMCID: PMC8799743 DOI: 10.1016/j.ultsonch.2021.105907] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/18/2021] [Accepted: 12/30/2021] [Indexed: 05/02/2023]
Abstract
The effects of mono-, dual- and tri-frequency ultrasound-assisted thawing (UAT) on the physicochemical quality, water-holding capacity, moisture migration and distribution and myofibrillary structure of frozen large yellow croaker (Larimichthys crocea) were detected. The results indicated that multifrequency UAT treatment significantly increased the thawing rate, maintained the stability of myofibrils and reduced the lipid oxidation. The multifrequency UAT samples had better water-holding capacity (higher water-holding capacity values, lower thawing loss and cooking loss) and physicochemical quality (higher hardness, springiness, resilience, chewiness and lower total volatile basic nitrogen (TVB-N) values, thiobarbituric acid reactive substances (TBARS) values), higher immobilized water content, and lower free water content. Therefore, the results provide a further understanding of the quality stability of frozen large yellow croaker treated by the multifrequency UAT.
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Affiliation(s)
- Chuhan Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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17
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Lv Y, Xie J. Effects of Freeze-Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish. Foods 2021; 10:2576. [PMID: 34828857 PMCID: PMC8620184 DOI: 10.3390/foods10112576] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/16/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
This study was conducted to analyze the effects of multiple freeze-thaw (F-T) cycles on microstructural disruption, water migration, protein oxidation and textural properties of cuttlefish. Low-field nuclear magnetic resonance (LF-NMR) showed an increase in the proportion of free water in cuttlefish flesh. It was also observed by scanning electron microscopy (SEM) that multiple F-T cycles increased the gap between muscle fibers and disrupted the original intact and compact structure. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, Ca2+ATPase content, sulfhydryl content and free amino acid content indirectly prove that multiple F-T cycles can lead to the destruction of the a-helical structure of cuttlefish myofibril protein and the content of irregular curls increased, protein aggregation and degradation, and tryptophan oxidation. In addition, after repeated freezing and thawing, the water holding capacity, whiteness value, elasticity and chewiness of cuttlefish flesh decreased, the total volatile base nitrogen content increased. It can be concluded that the freeze-thaw cycles are very harmful to the quality of the frozen foods, so it is important to keep the temperature stable in the low-temperature food logistics.
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Affiliation(s)
- Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
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18
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Effects of Different Freezing Methods on Water Distribution, Microstructure and Protein Properties of Cuttlefish during the Frozen Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11156866] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To study the effect of different freezing methods on the quality changes of cuttlefish during the frozen storage of cuttlefish, fresh cuttlefish was treated with six freezing methods (refrigerator direct-freezing, saline solution impregnation freezing, flat freezing, tunnel type continuous freezing, air-blast freezing and liquid nitrogen freezing) and then stored at −18 °C for 90 days. The time to pass the maximum ice crystal generation zone for the above six freezing methods in this experiment was 165.5, 67.5, 34.5, 21.8, 20.4 and 1.5 min, respectively. In this study, water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured by attenuated total reflection infrared spectroscopy (ATR-FTIR), water migration was determined by low-field NMR, and muscle microstructure was observed by scanning electron microscopy. The results showed that among the six freezing methods, liquid nitrogen freezing took the shortest time to pass through the maximum ice crystal generation zone. And it had the highest water retention, the lowest TVB-N content, the highest sulfhydryl content and the least irregular curling of protein secondary structure after 90 days of frozen storage. However, liquid nitrogen freezing can cause cracks and breakage in cuttlefish due to cryogenic fracture caused by ultra-low temperature, which affects its sensory evaluation. Although the freezing speed of flat freezing is faster than refrigerator direct-freezing and saline solution impregnation freezing, the muscle is extruded and deformed during the freezing process, and the damage is more serious, and the frozen storage quality is the worst. The comprehensive analysis results showed that the freezing speed of air- blast freezing was faster and the quality of cuttlefish in the freezing process was better, which was the more recommended freezing method, and this study provided some theoretical basis for the selection of freezing method in the actual production of cuttlefish.
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19
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Liu W, Wang Q, Mei J, Xie J. Shelf-Life Extension of Refrigerated Turbot ( Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions. Front Nutr 2021; 8:696212. [PMID: 34336910 PMCID: PMC8319538 DOI: 10.3389/fnut.2021.696212] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 06/16/2021] [Indexed: 02/01/2023] Open
Abstract
This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Qi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
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20
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Zhang X, Lan W, Xie J. Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xi Zhang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) 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 Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
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