1
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Geng L, Liu K, Zhang H. Lipid oxidation in foods and its implications on proteins. Front Nutr 2023; 10:1192199. [PMID: 37396138 PMCID: PMC10307983 DOI: 10.3389/fnut.2023.1192199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/25/2023] [Indexed: 07/04/2023] Open
Abstract
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.
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Affiliation(s)
- Lianxin Geng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou, China
| | - Huiyan Zhang
- Zhengzhou Ruipu Biological Engineering Co., Ltd, Zhengzhou, China
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2
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Nabati S, Aminzare M, Roohinejad S, Hassanzad Azar H, Mohseni M, Greiner R, Tahegorabi R. Electrospun polycaprolactone nanofiber containing Ganoderma lucidum extract to improve chemical and microbial stability of rainbow trout fillets during storage at 4°C. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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3
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Hematyar N, Imentai A, Křišťan J, Gorakh Waghmare S, Policar T. Considering Two Aspects of Fish Welfare on African Catfish ( Clarias gariepinus) Fillet throughout Postmortem Condition: Efficiency and Mechanisms. Foods 2022; 11:foods11244090. [PMID: 36553831 PMCID: PMC9778388 DOI: 10.3390/foods11244090] [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: 09/30/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Knowledge about fish welfare and its impact on fish fillet quality is still insufficient. Therefore, the influence of two aspects of fish welfare (slaughtering method: bled and unbled fish; fish stock densities: 90, 120, and 150 kg·m-3) on African catfish fillet quality during postmortem conditions was investigated. The aim of study was to determine (i) the efficiency of bleeding on oxidation progress and (ii) the influence of stock density on fillet quality. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a higher protein loss in the unbled than in the bled groups, especially in the heavy myosin chain (MHC) band. However, density did not show any influence on protein profile. Western blot analysis showed fewer oxidized carbonyls in the bled than in the unbled groups; higher oxidation development, microbial growth, and lower hardness were observed in unbled fillets. Additionally, hardness was higher at 90 and 120 kg·m-3 densities in bled fillet compared to 150 kg·m-3. The first three days of storage showed a higher oxidation rate in unbled fillets than in bled fillets, confirming the contribution of hemoglobin to oxidation development with different mechanisms of protein oxidation. The obtained results revealed the same fillet quality in all aspects at either 90 or 120 (kg·m-3) stock densities, which would suggest 120 kg·m-3 for the fishery industry. However, higher stocking density in this study would not be appropriate for fish welfare.
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Affiliation(s)
- Nima Hematyar
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech Republic
- Correspondence:
| | - Aiman Imentai
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech Republic
| | - Jiří Křišťan
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech Republic
- Faculty of Natural Sciences, Department of Ecology, Comenius University in Bratislava, Mlynská Dolina, Ilkovičova 6, 842 15 Bratislava 4, Slovakia
| | - Swapnil Gorakh Waghmare
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech Republic
| | - Tomáš Policar
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech Republic
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4
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Li Q, Liu Y, Li S, Guo X, Fu Y, He N, Ruan G, Wang Q, Gao W, Fang L. Impact of nitrite exposure on oxidative stress and antioxidative-related genes responses in the gills of Procambarus clarkii. FISH & SHELLFISH IMMUNOLOGY 2022; 131:624-630. [PMID: 36330872 DOI: 10.1016/j.fsi.2022.10.053] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 09/07/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
Nitrite is the major environmental pollutant in the freshwater aquaculture environment, which has a negative impact on aquatic species growth. Currently, we know that the main way nitrite enters crustaceans is through their gills. In this study, a total of 96 h acute nitrite stress (60 mg/L) experiments were conducted, and the impact of the serum biochemical parameters, gill oxidase activity and oxidative-related gene expression of red swamp crayfish were evaluated. After exposure to nitrite for 0, 6, 12, 24, 48, and 96 h, hemolymph and gills samples were taken at each time point. In the serum, acute nitrite stress significantly increased glutamic-oxaloacetic transaminase (GOT) and alanine aminotransferase (ALT) activities after 6 h of exposure, decreased total protein (TP) and albumin (ALB) levels after 24 h and 48 h of exposure, respectively. In the gills, the activities of catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were enhanced to the maximum level at 12 h, 24 h and 24 h, respectively. The contents of malondialdehyde (MDA) and lipid peroxide (LPO) were increased significantly after 12 h and 24 h exposure, respectively. In addition, the expression levels of antioxidative-related genes, including hsp70, fer and mt, were significantly upregulated in the gills after 6 h of exposure. The results indicated that acute nitrite stress changed the serum physiological status, induced oxidative stress and caused damage to gill cells in P. clarkii.
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Affiliation(s)
- Qingsong Li
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Yulin Liu
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Shengxuan Li
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Xiaoze Guo
- Institute of Animal Husbandry and Veterinary Medicine, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi, 330200, China
| | - Yunyin Fu
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Naijuan He
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Guoliang Ruan
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Qian Wang
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Weihua Gao
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China
| | - Liu Fang
- The Innovative Technology Research Center of Crayfish Breeding and Healthy Farming, Yangtze University, Jingzhou, 434024, China.
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The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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Fitri N, Chan SXY, Che Lah NH, Jam FA, Misnan NM, Kamal N, Sarian MN, Mohd Lazaldin MA, Low CF, Hamezah HS, Rohani ER, Mediani A, Abas F. A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes. Foods 2022; 11:foods11192938. [PMID: 36230013 PMCID: PMC9562176 DOI: 10.3390/foods11192938] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/03/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish.
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Affiliation(s)
- Nursyah Fitri
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Sharon Xi Ying Chan
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Noor Hanini Che Lah
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Faidruz Azura Jam
- Faculty of Medicine, Manipal University College Malaysia (MUCM), Jalan Padang Jambu, Bukit Baru 75150, Malaysia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | | | - Chen Fei Low
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Hamizah Shahirah Hamezah
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Emelda Rosseleena Rohani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
- Correspondence: ; Tel.: +603-8921-4546
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
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7
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Barkhori-Mehni S, Khanzadi S, Hashemi M, Azizzadeh M, Keykhosravy K. The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Saber Barkhori-Mehni
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Kobra Keykhosravy
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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8
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Tatiyaborworntham N, Oz F, Richards MP, Wu H. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chem X 2022; 14:100317. [PMID: 35571332 PMCID: PMC9092974 DOI: 10.1016/j.fochx.2022.100317] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/20/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022] Open
Abstract
Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids resulting in accumulation of free fatty acids and other hydrolytic products. A classical conjecture suggests that lipolysis enhances lipid oxidation which is involved in quality deterioration of fresh meat and, to some degrees, flavor development of certain meat products. Recent studies (<5 years) have shown that under some circumstances, lipolysis of certain lipolytic enzymes can inhibit lipid oxidation in muscle models, which provides more insight in lipid oxidation mechanisms in muscle matrices as well as implies potential strategies for improving meat quality. This review will discuss such paradoxical effects and potential mechanisms of lipolysis on lipid oxidation in meat and meat products.
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Affiliation(s)
- Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Mark P. Richards
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States
| | - Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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9
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Lei X, Qin Z, Ye B, Guo F, Wu Y, Liu L. Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies. Food Chem 2022; 394:133497. [PMID: 35759837 DOI: 10.1016/j.foodchem.2022.133497] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 06/07/2022] [Accepted: 06/14/2022] [Indexed: 11/24/2022]
Abstract
This study aimed to explore the effect of secondary lipid oxidation products (SLOPs) on hemoglobin (Hb) in chicken model. The fluorescence quenching technique and molecular docking were employed, and the apparent binding constants Ksv and the binding site numbers of SLOPs with Hb were calculated. The results revealed that three SLOPs (hexanal, benzaldehyde, and 2-pentanone) obviously promoted the oxidation of Hb, which is consistent with the change of Hb hydrophobicity, particle size, polydispersity index and zeta potential. The SLOPs strongly quenched the intrinsic fluorescence of Hb and triggered the alterations in the Hb structure. Hydrophobic interaction was the main force between SLOPs and Hb. Among the three SLOPs, hexanal demonstrated more stronger oxidation on Hb, which is closely related to its hydrophobic ability and structure characteristic, especially 10 μM hexanal is more prone to form an obvious unfolded structure and caused molecular aggregation than lower concentrations.
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Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Feng Guo
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China.
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10
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Protein Recovery of Tra Catfish ( Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method. Foods 2022; 11:foods11111531. [PMID: 35681281 PMCID: PMC9180071 DOI: 10.3390/foods11111531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/17/2022] Open
Abstract
Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0−88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.
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11
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Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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12
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Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:7191639. [PMID: 34458363 PMCID: PMC8397553 DOI: 10.1155/2021/7191639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/03/2021] [Accepted: 08/11/2021] [Indexed: 11/17/2022]
Abstract
Polyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch (Perca fluviatilis L.), and pike perch (Sander lucioperca L.), and omnivorous fish, i.e., bream (Abramis brama L.) and roach (Rutilus rutilus L.). Their technological usefulness in terms of the source of fish oil was determined, depending on the rate and degree of their oxidative changes. UV radiation (photooxidation test) was used as a factor accelerating lipid oxidation. Research has shown that selected species of freshwater fish are characterized by high lipid oxidative stability, due to the availability and speed of delivery to the processing plant. The initial level of lipid oxidation of their meat, expressed by the TOTOX index, in any species did not exceed the value of 7, while the acceptable value was 26. The oil obtained from the meat of omnivorous fish after the photooxidation process was characterized by significantly better oxidative stability compared to the oil from the meat of predatory fish. The oxidation resistance of omnivorous fish oil was shown to be higher than that of predatory fish.
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Hu L, Ying Y, Zhang H, Liu J, Chen X, Shen N, Li Y, Hu Y. Advantages of liquid nitrogen freezing in long‐term frozen preservation of hairtail (
Trichiurus haumela
): Enzyme activity, protein structure, and tissue structure. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lingping Hu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
| | - Yubin Ying
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District Qingdao China
| | - Jialin Liu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
| | - Xin Chen
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
| | - Ni Shen
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
| | - Yujin Li
- College of Food Science and Engineering Ocean University of China Qingdao China
- Sanya Ocean Institute, Ocean University of China Sanya Hainan China
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
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14
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Quality improvement of pangasius fillets using aqueous seaweed (Padina tetrastromatica) extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110418] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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15
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Hao R, Pan J, Tilami SK, Shah BR, Mráz J. Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:91-100. [PMID: 32613621 DOI: 10.1002/jsfa.10618] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 06/22/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Jinfeng Pan
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Sarvenaz Khalili Tilami
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Bakht Ramin Shah
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
| | - Jan Mráz
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice, Czech Republic
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Damerau A, Kakko T, Tian Y, Tuomasjukka S, Sandell M, Hopia A, Yang B. Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince. Food Chem 2020; 332:127385. [DOI: 10.1016/j.foodchem.2020.127385] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/01/2020] [Accepted: 06/17/2020] [Indexed: 01/07/2023]
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17
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Bou R, Llauger M, Joosse R, García-Regueiro JA. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin. Food Chem 2019; 292:227-236. [DOI: 10.1016/j.foodchem.2019.04.067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/12/2019] [Accepted: 04/16/2019] [Indexed: 10/27/2022]
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18
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Fang Z, Zhou L, Wang Y, Sun L, Gooneratne R. Evaluation the effect of mycotoxins on shrimp (
Litopenaeus vannamei
) muscle and their limited exposure dose for preserving the shrimp quality. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13902] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Zhijia Fang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Langhua Zhou
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Yaling Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Lijun Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation Centre for Food Research and Innovations Lincoln University Lincoln New Zealand
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19
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Chaula D, Laswai H, Chove B, Dalsgaard A, Mdegela R, Hyldig G. Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1570992] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Davis Chaula
- Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, Morogoro, Tanzania
| | - Henry Laswai
- Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, Morogoro, Tanzania
| | - Bernard Chove
- Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, Morogoro, Tanzania
| | - Anders Dalsgaard
- Department of Veterinary and Animal Sciences, University of Copenhagen, Denmark
| | - Robinson Mdegela
- Department of Veterinary Medicine and Public Health, Sokoine University of Agriculture, Morogoro, Tanzania
| | - Grethe Hyldig
- National Food Institute, The Technical University of Denmark, Kgs. Lynby, Denmark
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20
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Luan L, Sun Y, Chen S, Wu C, Hu Y. A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage. Sci Rep 2018; 8:16468. [PMID: 30405181 PMCID: PMC6220271 DOI: 10.1038/s41598-018-33880-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 10/03/2018] [Indexed: 11/20/2022] Open
Abstract
Hairtail fish samples were stored at different freezing temperatures of -5 °C, -20 °C, -40 °C and -80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at -5 °C, -20 °C, -40 °C and -80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was [Formula: see text], which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.
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Affiliation(s)
- Lanlan Luan
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, 316021, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Yaqin Hu
- National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, 316021, China.
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21
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Luan L, Sun Y, Yuan C, Ishimura G, Chen S, Hu Y. Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1517780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lanlan Luan
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hanghzou, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Gakushi Ishimura
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Shiguo Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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22
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Jiranuntakul W, Nakwiang N, Berends P, Kasemsuwan T, Saetung T, Devahastin S. Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing. J Food Sci 2018; 83:2324-2336. [PMID: 30106476 DOI: 10.1111/1750-3841.14318] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 06/21/2018] [Accepted: 07/10/2018] [Indexed: 11/27/2022]
Abstract
Properties of skipjack tuna loins subjected to high-pressure processing (HPP) at 150 to 600 MPa for 1 to 5 min were compared with those of loin that underwent steam cooking for 10 min. Protein denaturation in HPP-treated loins increased with increasing pressure level, but these loins retained between 1.1% and 2.4% more water than steam-cooked loin. Water holding capacity decreased from 57% to 44% when the loins were treated at 600 MPa. ΔE value of HPP loins was between 5.8 and 26.3 when treated at 150 to 600 MPa, whereas it was 34.1 for steam-cooked sample. Hardness of HPP loins increased from 648 to 1,019, 1,918, 5,249, and 4,092 g and springiness changed from 85.2% to 79.7%, 78.2%, 91.7%, and 90.7%, respectively, when treated at 150, 300, 450, and 600 MPa. Protein fibers of HPP loins had a more irregular shape than those of steam-treated loin. Histamine levels of HPP-treated loins were in the range of 3.08 to 3.35 μg/g, identical to that of steam-treated loin. Thiobarbituric acid assay demonstrated that the level of lipid oxidation increment in HPP-treated loins was twice as high as that in steam-cooked one. Undesirable volatile compound contents in tuna loins decreased with increasing degree of protein denaturation. Steam cooking and HPP at 150, 300, 450, and 600 MPa decreased the total aerobic counts by 4.75, 0.12, 1.20, 4.69, and 6.08 log CFU/g, respectively. These results suggest that HPP at 450 MPa and above has the potential to be used as an alternative to the tuna precooking process. PRACTICAL APPLICATION Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy-intensive steam precooking step, which is traditionally required in a canned tuna production process.
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Affiliation(s)
- Wittawat Jiranuntakul
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Nutcha Nakwiang
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Pieter Berends
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Tunyawat Kasemsuwan
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Thunyarat Saetung
- Global Innovation Incubator (GII), Thai Union Group PCL, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
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23
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Hematyar N, Masilko J, Mraz J, Sampels S. Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio
L.) influenced by frozen storage (-20 °C). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13589] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nima Hematyar
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
| | - Jan Masilko
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
| | - Sabine Sampels
- Faculty of Fisheries and Protection of Waters; University of South Bohemia in České Budějovice, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters; České Budějovice Czech Republic
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24
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Bou R, Claret A, Stamatakis A, Martínez B, Guerrero L. Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5352-5360. [PMID: 28497482 DOI: 10.1002/jsfa.8424] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/25/2017] [Accepted: 05/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg-1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. RESULTS Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg-1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). CONCLUSIONS The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ricard Bou
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Anna Claret
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Antonios Stamatakis
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Brigitte Martínez
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Luis Guerrero
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
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25
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Luan L, Fu S, Yuan C, Ishimura G, Chen S, Chen J, Hu Y. Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1325903] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Lanlan Luan
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shalu Fu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate Faculty of Fisheries, Kagoshima University, Kagoshima, Japan
| | - Gakushi Ishimura
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate Faculty of Fisheries, Kagoshima University, Kagoshima, Japan
| | - Shiguo Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jianchu Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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26
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Secci G, Borgogno M, Mancini S, Paci G, Parisi G. Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.10.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Secci G, Parisi G. From farm to fork: lipid oxidation in fish products. A review. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2015.1128687] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
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29
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Zamora R, Navarro JL, Aguilar I, Hidalgo FJ. Lipid-derived aldehyde degradation under thermal conditions. Food Chem 2014; 174:89-96. [PMID: 25529656 DOI: 10.1016/j.foodchem.2014.11.034] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 10/09/2014] [Accepted: 11/04/2014] [Indexed: 11/19/2022]
Abstract
Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and 2-octenal) and 2,4-alkadienals (2,4-heptadienal and 2,4-decadienal) in an attempt to both clarify the stability of aldehydes and determine new compounds that might also play a role in nucleophile/aldehyde reactions. The obtained results showed that alkenals and alkadienals decomposed rapidly in the presence of buffer and air to produce formaldehyde, acetaldehyde, and the aldehydes corresponding to the breakage of the carboncarbon double bonds: propanal, hexanal, 2-pentenal, 2-octenal, glyoxal, and fumaraldehyde. The activation energy of double bond breakage was relatively low (∼ 25 kJ/mol) and the yield of alkanals (10-18%) was higher than that of 2-alkenals (∼ 1%). All these results indicate that these reactions should be considered in order to fully understand the range of nucleophile/aldehyde adducts produced.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | - José L Navarro
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | - Isabel Aguilar
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain.
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30
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Maqsood S, Benjakul S, Abushelaibi A, Alam A. Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12106] [Citation(s) in RCA: 164] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sajid Maqsood
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Soottawat Benjakul
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ; Hat Yai Songkhla 90112 Thailand
| | - Aisha Abushelaibi
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Asifa Alam
- Sustainable Development Study Center (SDSC); Government College Univ; Lahore 54000 Pakistan
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Yarnpakdee S, Benjakul S, Kristinsson HG. Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:219-226. [PMID: 23696369 DOI: 10.1002/jsfa.6235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 05/10/2013] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Although protein isolates have been proven as a potent raw material for protein hydrolysate preparation, the fishy odour associated with lipid oxidation is still detected. The remaining haemoglobin (Hb) in protein isolates can effectively induce lipid oxidation, leading to the formation of fishy odour in the resulting hydrolysate. The aim of this study was to elucidate the impact of Hb with different forms, oxyhaemoglobin (oxy-Hb) and methaemoglobin (met-Hb), on lipid oxidation and the development of fishy odour during hydrolysis of protein isolates. RESULTS During hydrolysis of protein isolate up to 120 min, non-haem iron content, peroxide value and thiobarbituric acid reactive substances slightly increased (P < 0.05). When oxy-Hb or met-Hb was incorporated, the marked increases in all parameters were observed, especially within the first 60 min of hydrolysis. The higher increases were obtained with the latter, suggesting that met-Hb was more pro-oxidative than oxy-Hb. However, no differences in degree of hydrolysis of all samples were observed (P > 0.05). The marked increases in the b*, ΔE*, ΔC* values, fishy odour/flavour and volatile compounds were also found in the resulting hydrolysate containing either oxy-Hb or met-Hb. CONCLUSION Hb, particularly met-Hb, induced lipid oxidation and the development of a fishy odour/flavour in fish protein hydrolysate.
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Affiliation(s)
- Suthasinee Yarnpakdee
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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