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Ceylan Z, Meral R, Alav A, Torusdağ G, Bildik F, Altay F. Combined Effects of Zein Nanofiber Coating Containing Laurel ( Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage. ACS OMEGA 2024; 9:8940-8946. [PMID: 38434834 PMCID: PMC10905579 DOI: 10.1021/acsomega.3c06318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 03/05/2024]
Abstract
In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
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Affiliation(s)
- Zafer Ceylan
- Science
Faculty, Department of Molecular Biology and Genetics/Biotechnology, Bartın University, Bartın 74100, Türkiye
| | - Raciye Meral
- Faculty
of Engineering, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye
| | - Aslıhan Alav
- Institute
of Science, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye
| | - Gülşen
Berat Torusdağ
- Faculty
of Tourism, Department of Gastronomy, Van
Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye
| | - Fatih Bildik
- Faculty
of Chemical and Metallurgical Engieering, Department of Food Engineering, Istanbul Technical University, Maslak, Sarıyer, Istanbul 34469, Turkey
| | - Filiz Altay
- Faculty
of Chemical and Metallurgical Engieering, Department of Food Engineering, Istanbul Technical University, Maslak, Sarıyer, Istanbul 34469, Turkey
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2
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Rusco G, Di Iorio M, Felici A, Galosi L, Iaffaldano N, Roncarati A. Strategies to improve the postharvest management of flat oyster (Ostrea edulis) from aquaculture using the short-term storage and package in an innovative closed-circuit system. J Food Sci 2024; 89:186-201. [PMID: 38078769 DOI: 10.1111/1750-3841.16866] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 01/15/2024]
Abstract
This study aimed to improve postharvest management of flat oysters reared in a longline system in the mid Adriatic Sea, using short-term storage and package in an innovative closed-circuit system. For the trial, 870 oysters were employed, divided into three experimental groups (A, B, and C), N = 270 oysters each group, whereas the remaining 60 oysters were used for the 2 controls. Each group differed in relation to the time spent in the depuration tank and the time of packaging: group A was packed and immediately transferred to the cell; group B was depurated in a tank for 48 h, then packed and transferred to the cell; group C was depurated in a tank for 48 h and then packed, depurated for another 24 h and transferred to a cell. Samples of each group were sampled at different times of permanence in cell (t0) up until 12 days (t12) for biomorphometric, sensorial, nutritional, and microbiological analysis. Although the nutritional and sensorial quality of the oysters was more pronounced in group A, B and C groups also showed good results. In these two groups, thanks to the use of the modern water recirculation system the quality and safety of oysters was improved by reducing the presence of sludge and eliminating fecal contaminants completely than A treatment and seawater control. These results were also confirmed by the tank control, where a more extended depuration period positively influenced the same parameters emphasizing the importance of the adequate depuration processes in oyster production.
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Affiliation(s)
- Giusy Rusco
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Michele Di Iorio
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Alberto Felici
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, Macerata, Italy
| | - Livio Galosi
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, Macerata, Italy
| | - Nicolaia Iaffaldano
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Alessandra Roncarati
- School of Biosciences and Veterinary Medicine, University of Camerino, Matelica, Macerata, Italy
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3
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Moser B, Steininger-Mairinger T, Jandric Z, Zitek A, Scharl T, Hann S, Troyer C. Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS. Food Res Int 2023; 172:113123. [PMID: 37689889 DOI: 10.1016/j.foodres.2023.113123] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Changes of volatile organic compounds (VOCs) patterns during 6 days of storage at +4 °C were investigated in different freshwater fish species, namely carp and trout, using dynamic headspace gas chromatography time-of-flight mass spectrometry (DHS-GC-TOFMS). DHS parameters were systematically optimized to establish optimum extraction and pre-concentration of VOCs. Moreover, different sample preparation methods were tested: mincing with a manual meat grinder, as well as mincing plus homogenization with a handheld homogenizer both without and with water addition. The addition of water during sample preparation led to pronounced changes of the volatile profiles, depending on the molecular structure and lipophilicity of the analytes, resulting in losses of up to 98 % of more lipophilic compounds (logP > 3). The optimized method was applied to trout and carp. Trout samples of different storage days were compared using univariate (Mann-Whitney U test, fold change calculation) and multivariate (OPLS-DA) statistics. 37 potential spoilage markers were selected; for 11 compounds identity could be confirmed via measurement of authentic standards and 10 compounds were identified by library spectrum match. 22 compounds were also found to be statistically significant spoilage markers in carp. Merging results of the different statistical approaches, the list of 37 compounds could be narrowed down to the 14 most suitable for trout spoilage assessment. This study comprises a systematic evaluation of the capabilities of DHS-GC coupled to high-resolution (HR) MS for studying spoilage in different freshwater fish species, including a comprehensive data evaluation workflow.
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Affiliation(s)
- Bernadette Moser
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Teresa Steininger-Mairinger
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria
| | - Zora Jandric
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; VinoStellar OG, Keplerplatz 13, Vienna, Austria
| | - Andreas Zitek
- FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Theresa Scharl
- University of Natural Resources and Life Sciences, Department of Landscape, Spatial and Infrastructure Sciences, Institute of Statistics, Peter-Jordan-Straße 82, 1190 Vienna, Austria
| | - Stephan Hann
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Christina Troyer
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria.
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Solo MK, Lako J, Mani F, Brodie G. Assessment of Postharvest Practices of Tuna Sold at the Honiara Fish Market in the Solomon Islands. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6594017. [PMID: 37637216 PMCID: PMC10460284 DOI: 10.1155/2023/6594017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/21/2023] [Accepted: 07/22/2023] [Indexed: 08/29/2023]
Abstract
The study is aimed at assessing the impacts of postharvest handling practices on the quality and safety of tuna sold at the Honiara Fish Market (HFM), Solomon Islands. Two major approaches were adopted: (1) face-to-face interviews of 60 participants using questionnaires and physical observations of the supply chains and postharvest handling practices and (2) determination of time-temperature, quality index, histamine, and microbial load of tuna and contact surfaces. Sampling was conducted on both the wet season (WS) and dry season (DS), of which 36 samples from both batches of fresh tuna (FT) and brined tuna (BT) were analyzed. Three critical control points (CCPs) were identified in the supply chains of both FT and BT, where samples were obtained for scientific analyses. The average body temperature for WS tuna exposed for 9-10 h with low or no ice after catch was 3°C for FT and 15°C for BT, while DS samples were 26°C and 31°C for FT and BT, respectively. The quality index (QI) for WS showed a significant difference (P < 0.05) at 0 for FT and 8 for BT, while both DS showed a significant increase at 16 for BT and 5 for FT. Histamine levels for all the samples increased across the three CCPs, however with levels <50 mg/L, while microbial load for both seasons and for both samples were within the required specifications. However, contact surfaces for both seasons revealed high levels of microbial contamination. This study reveals that poor handling practices along the tuna supply chains of fish sold at the HFM were observed; however, all the tuna was safe for consumption when cooked properly.
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Affiliation(s)
- Madeline Kili Solo
- Department of Fisheries Studies, Solomon Islands National University, Solomon Islands
| | - Jimaima Lako
- School of Applied Sciences, Fiji National University, Fiji
| | - Francis Mani
- School of Agriculture, Geography, Environment, Oceans & Natural Resources, The University of the South Pacific, Fiji
| | - Gilianne Brodie
- Institute of Applied Sciences, The University of the South Pacific, Fiji
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5
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Cai WQ, Jiang CY, Shang S, Wang SC, Zhu KY, Dong XP, Zhou DY, Jiang PF. Insight into the relationship between metabolite dynamic changes and microorganisms of sea urchin ( S. intermedius) gonads during storage. Food Chem X 2023; 18:100727. [PMID: 37397197 PMCID: PMC10314180 DOI: 10.1016/j.fochx.2023.100727] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 05/18/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
Sea urchin gonads have high nutritional value and degenerate rapidly during storage. Previous assessment of the freshness of sea urchin gonads was based on experience without valid biochemical indicators. Thus, the current study is to find biochemical indicators representing the freshness of sea urchin gonads. Results showed that the dominant genera of sea urchin gonads were changed from Psychromonas, Ralstonia, and Roseimarinus to Aliivibrio, Psychrilyobacter, and Photobacterium. The differential metabolites of sea urchin gonads were mainly produced through amino acids metabolism. Among them, GC-TOF-MS based differential metabolites had the greatest enrichment in the valine, leucine and isoleucine biosynthesis pathway, while LC-MS based differential metabolites had the greatest enrichment in the alanine, aspartate and glutamate metabolism pathway. The growth of dominant genus (Aliivibrio) had a great influence on the production of differential metabolites. These results will provide valuable information for accurately judging the freshness and shelf life of sea urchin gonads.
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Affiliation(s)
- Wen-qiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Cai-yan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shan Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shu-chen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Kai-yue Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiu-ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Da-yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Peng-fei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
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6
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Kashani Zadeh H, Hardy M, Sueker M, Li Y, Tzouchas A, MacKinnon N, Bearman G, Haughey SA, Akhbardeh A, Baek I, Hwang C, Qin J, Tabb AM, Hellberg RS, Ismail S, Reza H, Vasefi F, Kim M, Tavakolian K, Elliott CT. Rapid Assessment of Fish Freshness for Multiple Supply-Chain Nodes Using Multi-Mode Spectroscopy and Fusion-Based Artificial Intelligence. SENSORS (BASEL, SWITZERLAND) 2023; 23:s23115149. [PMID: 37299875 DOI: 10.3390/s23115149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/04/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023]
Abstract
This study is directed towards developing a fast, non-destructive, and easy-to-use handheld multimode spectroscopic system for fish quality assessment. We apply data fusion of visible near infra-red (VIS-NIR) and short wave infra-red (SWIR) reflectance and fluorescence (FL) spectroscopy data features to classify fish from fresh to spoiled condition. Farmed Atlantic and wild coho and chinook salmon and sablefish fillets were measured. Three hundred measurement points on each of four fillets were taken every two days over 14 days for a total of 8400 measurements for each spectral mode. Multiple machine learning techniques including principal component analysis, self-organized maps, linear and quadratic discriminant analyses, k-nearest neighbors, random forest, support vector machine, and linear regression, as well as ensemble and majority voting methods, were used to explore spectroscopy data measured on fillets and to train classification models to predict freshness. Our results show that multi-mode spectroscopy achieves 95% accuracy, improving the accuracies of the FL, VIS-NIR and SWIR single-mode spectroscopies by 26, 10 and 9%, respectively. We conclude that multi-mode spectroscopy and data fusion analysis has the potential to accurately assess freshness and predict shelf life for fish fillets and recommend this study be expanded to a larger number of species in the future.
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Affiliation(s)
| | - Mike Hardy
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | - Mitchell Sueker
- Biomedical Engineering Program, University of North Dakota, Grand Forks, ND 58202, USA
| | - Yicong Li
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | | | | | | | - Simon A Haughey
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | | | - Insuck Baek
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Chansong Hwang
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Jianwei Qin
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Amanda M Tabb
- Food Science Program, Schmid College of Science and Technology, Chapman University, Orange, CA 92866, USA
| | - Rosalee S Hellberg
- Food Science Program, Schmid College of Science and Technology, Chapman University, Orange, CA 92866, USA
| | - Shereen Ismail
- School of Electrical Engineering and Computer Science, University of North Dakota, Grand Forks, ND 58202, USA
| | - Hassan Reza
- School of Electrical Engineering and Computer Science, University of North Dakota, Grand Forks, ND 58202, USA
| | | | - Moon Kim
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Kouhyar Tavakolian
- Biomedical Engineering Program, University of North Dakota, Grand Forks, ND 58202, USA
| | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khong Luang 12120, Thailand
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7
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Gu M, Li C, Chen L, Li S, Xiao N, Zhang D, Zheng X. Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm. Food Chem 2023; 424:136341. [PMID: 37216778 DOI: 10.1016/j.foodchem.2023.136341] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/16/2023] [Accepted: 05/08/2023] [Indexed: 05/24/2023]
Abstract
Data on changes in non-volatile components and metabolic pathways during pork storage were inadequately investigated. Herein, an untargeted metabolomics coupled with random forests machine learning algorithm was proposed to identify the potential marker compounds and their effects on non-volatile production during pork storage by ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS/MS). A total of 873 differential metabolites were identified based on analysis of variance (ANOVA). Bioinformatics analysis shows that the key metabolic pathways for protein degradation and amino acid transport are amino acid metabolism and nucleotide metabolism. Finally, 40 potential marker compounds were screened using the random forest regression model, innovatively proposing the key role of pentose-related metabolism in pork spoilage. Multiple linear regression analysis revealed that d-xylose, xanthine, and pyruvaldehyde could be key marker compounds related to the freshness of refrigerated pork. Therefore, this study could provide new ideas for the identification of marker compounds in refrigerated pork.
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Affiliation(s)
- Minghui Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Naiyu Xiao
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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8
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Ciampa A, Picone G. Application of HR-NMR for the Metabolic Kinetic Assessment of Red Mullet (Mullus barbatus) and Bogue (Boops boops) Samples during Different Temperature Storage. Metabolites 2023; 13:metabo13040482. [PMID: 37110141 PMCID: PMC10143401 DOI: 10.3390/metabo13040482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
Fish freshness and quality can be measured through several indices that can be both chemical and physical. The storage temperature and the time that elapses following the catching of the fish are fundamental parameters that define and influence both the degree of freshness and nutritional quality. Moreover, they particularly effect the kind of fish we considered. In this research, it was observed how different temperatures of storage and shelf-life (+4 °C and 0 °C) may affect the metabolic profile of red mullet (Mullus barbatus) and bogue (Boops boops) fish samples over time, specifically observing the alteration of freshness and quality. In particular, a High-Resolution Nuclear Magnetic Resonance (HR-NMR)-based metabolomics approach was applied to study the metabolic profile changes that occur in fish spoilage. The HR-NMR spectroscopy data were useful for calculating a kinetic model that was able to predict the evolution of different compounds related to fish freshness, such as trimethylamine (TMA-N) and adenosine-5′-triphosphate (ATP) catabolites for the K-index. Furthermore, NMR in combination with chemometrics allowed us to estimate a further kinetic model able to represent the spoilage evolution by considering the entire metabolome. In this way, it was also possible to detect further biomarkers characterizing the freshness and quality status of both red mullets and bogues.
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9
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Gu M, Li C, Su Y, Chen L, Li S, Li X, Zheng X, Zhang D. Novel insights from protein degradation: deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage. Food Res Int 2023; 167:112684. [PMID: 37087256 DOI: 10.1016/j.foodres.2023.112684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/15/2023]
Abstract
Biogenic amines (BAs) have drawn great attention as important markers for monitoring food quality. However, the BAs content in protein degradation profiles during pork storage was inadequately investigated. In this work, the Longissimus lumborum and Breast and flank of pork were collected, and their peptides contents, free amino acids (FAAs) contents, BAs contents, and several characteristic physicochemical indexes were monitored during storage at 4 °C. As a result, the differences of nutritional components in the Longissimus lumborum and Breast and flank could not affect the shelf life of refrigerated pork. There are 161 small peptides in the Longissimus lumborum of pork identified by LC-MS. As verified, arginine, glutamic acid, valine, and alanine could serve as four indicative amino acids during protein degradation in pork, and the arginine degradation pathway is more complex. Redundancy analysis confirmed that putrescine and cadaverine were significantly related to the precursor FAAs content, and their sum value could be used as a novel quality indicator instead of the biogenic amine index (BAI). Finally, the above prediction was also verified by the other species (beef, mutton and chicken) to improve the index system of meat quality evaluation in cold chain logistics.
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10
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A Mixture of Full-Fat and Defatted Hermetia illucens Larvae and Poultry By-Products as Sustainable Protein Sources Improved Fillet Quality Traits in Farmed Barramundi, Lates calcarifer. Foods 2023; 12:foods12020362. [PMID: 36673454 PMCID: PMC9858547 DOI: 10.3390/foods12020362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/06/2023] [Accepted: 01/07/2023] [Indexed: 01/15/2023] Open
Abstract
The physicochemical quality and shelf-life of fillets from barramundi, which were fed for 56 days on a mixture of poultry by-product meal (PBM), full-fat Hermetia illucens (FHI), and defatted HI (DHI), were investigated and compared to a fishmeal (FM) control diet. The proximate and total amino acids compositions of the fillets were unaffected by the test diets, while the mixture of PBM and HI larvae improved the sensory quality. An eight-day shelf-life study showed that PBM-HI-based diets improved the texture profile based upon the chewiness, cohesiveness, gumminess, and hardness, regardless of the storage time. The improved texture was aligned with comparatively less degradation of the microstructure of the muscle tissue in the same diets. An improvement in the quality index (QI) value, an increase in pH, and a decrease in lipid oxidation were also found in the fillets of barramundi fed test diets compared with the control diet during the storage time. The test diets positively influenced flesh lightness and redness, while the color profiles were negatively influenced by the storage time. Overall, the maintenance of compositional attributes; the enhancement of fillet sensory attributes, texture, and brightness; and the improved raw fillet shelf-life support the inclusion of PBM-HI-based diets in aquafeed.
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11
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Xie X, Zhai X, Chen M, Li Q, Huang Y, Zhao L, Wang Q, Lin L. Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets. AQUACULTURE AND FISHERIES 2023. [DOI: 10.1016/j.aaf.2022.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Kashyap S, Tehri N, Verma N, Gahlaut A, Hooda V. Recent advances in development of electrochemical biosensors for the detection of biogenic amines. 3 Biotech 2023; 13:2. [PMID: 36506812 PMCID: PMC9729522 DOI: 10.1007/s13205-022-03414-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 11/26/2022] [Indexed: 12/12/2022] Open
Abstract
Biogenic amines (BAs) are widely found in food as a consequence of diverse factors including free amino acid availability, microbial production of decarboxylases, and variations in processing and storage conditions. Hence, BAs are considered as an important marker for determining the freshness and quality of food. Owing to the documentation of BAs in different dietary products, their numerous negative impacts on human health have reported to be a serious concern in past few decades. Therefore, the quantification of these chemical species in food becomes crucial as it can immensely contributes toward control of new episodes on food intoxication in humans. In this line, various chromatographic and colorimetric methods have been developed to detect BAs. However, these methods are in use from a longer time, still are limited by high cost, lengthy procedures, huge infrastructure and skilled personnel requirements that hinder their on-field application. In pursuit of a reliable method offering accurate detection of BAs, this review presents the state-of-the-art of electrochemical strategies for BAs sensing in food. The core of the review discusses about the widely employed electrochemical transducers, such as amperometric, potentiometric, impedimetric and conductometric-based BAs biosensors with significant findings of research work conducted previously. The application of electrochemical sensors to analyze BAs in different fields including food systems (fermented and non-fermented types) and smart packaging systems has been reviewed. Moreover, existing challenges and further available prospects for the development of rapid, facile, and sensitive electrochemical strategies for on-site determination of BAs have also been discussed.
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Affiliation(s)
- Sombir Kashyap
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Nimisha Tehri
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Neelam Verma
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Anjum Gahlaut
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Vikas Hooda
- Centre for Biotechnology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
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13
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Jia Z, Li M, Shi C, Zhang J, Yang X. Determination of salmon freshness by computer vision based on eye color. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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14
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Chen J, Zheng Y, Kong Q, Sun Z, Liu X. A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod ( Gadus morhua) Stored under Various Modified Atmospheres. Foods 2022; 11:foods11182757. [PMID: 36140885 PMCID: PMC9497541 DOI: 10.3390/foods11182757] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 01/15/2023] Open
Abstract
Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various modified atmospheres (MA) (CO2 (67%) with O2 (33%) or N2 (33%), and vacuum packaging (VP)) under refrigerated storage (4 °C) for 13 days. Additionally, the general microbiological quality was assessed by quantifying total aerobic psychrotrophic count (PC), total aerobic plate count (APC), and H2S-producing bacteria. A selection of spoilage metabolites was quantified by nuclear magnetic resonance (NMR) spectroscopy. The MA containing CO2/O2 and CO2/N2 significantly inhibited the growth of the inoculated strain throughout storage (p < 0.001), whereas VP allowed for a 3-log increase of Aeromonas in 13 days. No significant effect of the inoculation with A. salmonicida on spoilage metabolite production was detected. Applying O2 instead of N2 in the CO2-enriched atmosphere resulted in a significantly lower PC for 10 days, and H2S-producing bacteria were inhibited in both MAs compared to vacuum. This study provides data that can be used as a basis to further elucidate the role of bacteria belonging to the genus Aeromonas as potential spoilage organisms in marine fish species.
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16
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Shi C, Han J, Sun X, Guo Y, Yang X, Jia Z. An intelligent colorimetric film based on complex anthocyanins and bacterial cellulose nanofibers for tilapia freshness detection in an actual cold chain. Int J Biol Macromol 2022; 221:183-192. [PMID: 36067846 DOI: 10.1016/j.ijbiomac.2022.08.205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 08/22/2022] [Accepted: 08/31/2022] [Indexed: 11/05/2022]
Abstract
An intelligent colorimetric film was developed for the quality detection of tilapia fillets using bacterial cellulose (BC) as a substrate in combination with pelargonidin (Pg), cyanidin (Cy), and delphinium (Dp). The color of the BC-Pg-Cy-Dp film and Pg-Cy-Dp solution changed from rosy to blue-violet at pH 3-10. The mechanical and antioxidant properties of the film were improved after the addition of Pg-Cy-Dp. Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) showed that a new hydrogen bond might be formed between the cellulose chain and the anthocyanin molecule, which increased the density of the film. The BC-Pg-Cy-Dp film displayed a large color difference from rosy to blue-violet when applied to tilapia fillet storage. The changes of K values indicated a good linear relationship with the change in ∆E at 4 °C and 25 °C. In the actual cold chain, the color of the film changed from rosy to purple, which could be identified by the naked eye and indicated that the fish were in the first fresh stage. Thus, the BC-Pg-Cy-Dp film can be used as an intelligent packaging film during storage to monitor the freshness of fish by the naked eye.
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Affiliation(s)
- Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agri-cultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Jie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, China
| | - Yemin Guo
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Xinting Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agri-cultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Zhixin Jia
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agri-cultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
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García MR, Ferez-Rubio JA, Vilas C. Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review. Foods 2022; 11:foods11152312. [PMID: 35954077 PMCID: PMC9368035 DOI: 10.3390/foods11152312] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
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Affiliation(s)
- Míriam R. García
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
| | - Jose Antonio Ferez-Rubio
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, 30100 Murcia, Spain
| | - Carlos Vilas
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Correspondence:
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18
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Cui H, Karim N, Jiang F, Hu H, Chen W. Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling. J Zhejiang Univ Sci B 2022; 23:578-586. [PMID: 35794687 DOI: 10.1631/jzus.b2200030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Superchilling is an emerging technology for meat preservation; however, the temperature changes during the process have been commonly ignored. Thus, the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated. In our study, pork loins and salmon fillets were stored for several days (0, 8, 15, 23, and 30 d) under different temperature fluctuations based on -3.5 ℃ as the target temperature. The results showed that after 15 d of superchilling storage, the values of total volatile basic nitrogen, total viable count, and lipid oxidation were significantly (P<0.05) altered in the ±2.0 ℃ fluctuation group compared with the constant temperature group. On the contrary, there was no significant difference in these parameters between the ±1.0 ℃ fluctuation group and the constant temperature group after 30 d of storage. In addition, irregular temperature changes significantly accelerated the modulation of various indicators. In brief, temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity, increased the water loss, gradually widened the water loss channels, and thereby reduced the edibility by accelerating the spoilage of meat.
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Affiliation(s)
- Haoxin Cui
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Naymul Karim
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Feng Jiang
- Changhong Meiling Co. Ltd., Hefei 230000, China
| | - Haimei Hu
- Changhong Meiling Co. Ltd., Hefei 230000, China
| | - Wei Chen
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. .,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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19
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Ogur S. Pathogenic bacteria load and safety of retail marine fish. BRAZ J BIOL 2022; 82:e262735. [PMID: 35792730 DOI: 10.1590/1519-6984.262735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 06/09/2022] [Indexed: 11/22/2022] Open
Abstract
This study was conducted to determine the pathogenic bacteria load of 14 species of marine fish obtained from two suppliers (in Bitlis city, Turkey), which provide fish for fish markets, and to reveal the safety of the marine fish in terms of microbiological quality. The counts of total mesophilic aerobic bacteria (TMAB), Staphylococcus aureus, and Escherichia coli, the presence of Salmonella spp. and Listeria monocytogenes were determined in anchovy, horse mackerel, salmon, red mullet, gilthead seabream, bonito, pilchard, common sole, sand smelt, axillary seabream, seabass, Mediterranean horse mackerel, bluefish, and garpike. It was determined that common sole, axillary seabream, seabass, bluefish and Mediterranean horse mackerel obtained from both suppliers were unacceptable in terms of the counts of TMAB. Twenty-four samples exceeded the critical limit of S. aureus and all the samples were unacceptable according to the critical limit of E. coli. While L. monocytogenes was isolated from 50.0% of the samples, Salmonella spp. was isolated from 39.3% of the samples. These results showed that the pathogenic bacteria load of the analyzed marine fish was quite high and they were unsafe in terms of microbiological quality.
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Affiliation(s)
- S Ogur
- Bitlis Eren University, Faculty of Health Sciences, Department of Nutrition and Dietetic, Rahva Campus, Merkez/Bitlis, Turkey
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20
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Amines-mediated β-glucose pentaacetate to generate photoluminescent polymer-carbon nanodots for visual monitoring the freshness of shrimp. Talanta 2022; 249:123706. [PMID: 35749905 DOI: 10.1016/j.talanta.2022.123706] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/14/2022] [Accepted: 06/16/2022] [Indexed: 01/01/2023]
Abstract
In this paper, a portable fluorescence-based functional hydrogel loaded with β-d-glucose pentaacetate (β-D-GP) is designed for high-sensitive quantification of amine vapor and visual monitoring of freshness of shrimp. We found for the first time that amine vapor can mediate β-D-GP to generate photoluminescent polymer-carbon nanodots (PCNDs) with good optical properties. On this basis, a functional hydrogel sensing platform is simply formed by solidifying β-D-GP in agarose hydrogels. When exposure to the volatile amines released from the spoilage of shrimp, β-D-GP in hydrogel is immediately mediated by amines to generate PCNDs, resulting in obvious fluorescence-based color variation of functional hydrogel. Notably, a smartphone is used to obtain digital photographs and RGB (Red/Green/Blue) information of hydrogels for on-site quantitative analysis. The gray value of G/(R + B) of hydrogel shows good linearity with trimethylamine (TMA) vapor concentration in the range of 0-59.49 × 10-9 mol dm-3. More importantly, the G/(R + B) value of functional hydrogel is successfully used to assess the freshness of shrimp. Consequently, this strategy provides a low-cost, portable fluorescence analysis device with promising applications in achieving high-sensitive, nondestructive, and on-site food safety evaluation of animal-derived aquatic products.
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21
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Joshi N, Pransu G, Adam Conte-Junior C. Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection. Crit Rev Food Sci Nutr 2022; 63:10536-10559. [PMID: 35647714 DOI: 10.1080/10408398.2022.2078950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Many people around the world are concerned about meat safety and quality, which has resulted in the ongoing advancement of packaged food technology. Since the emergence of graphene in 2004, the number of studies on layered two-dimensional materials (2DMs) for applications ranging from food packaging to meat quality monitoring has been expanding quickly. Recently, scientists have been working hard to develop a novel class of 2DMs that keep the good things about graphene but don't have zero bandgaps at room temperature. Much work has been done on layered transition metal dichalcogenides (TMDCs) like different metal sulfides and selenides for meat spoilage gas sensors. This review looks at (i) the main indicators of meat spoilage and (ii) the detection methods that can be used to find out if meat has been spoiled, such as chemiresistive, electrochemical, and optical methods. (iii) the role of 2DMs in meat spoilage detection and (iv) the emergence of advanced methods for selective classification of target analytes in meat/food spoilage detection in recent years. Thus, this review demonstrates the potential scope of 2DMs for developing intelligent sensor systems for food and meat spoilage detection with high viability, simplicity, cost-effectiveness, and other multipurpose tools.
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Affiliation(s)
- Nirav Joshi
- Physics Department, Federal University of ABC, Campus Santo André, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Gaurav Pransu
- Graphene Research Labs, Manchappanahosahalli, Karnataka, India
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil
- Post-Graduation Program of Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Post-Graduation Program of Veterinary Hygiene (PPGHV) Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
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22
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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23
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Freshness analysis based on lipidomics for farmed Atlantic salmon (Salmo salar L.) stored at different times. Food Chem 2022; 373:131564. [PMID: 34802800 DOI: 10.1016/j.foodchem.2021.131564] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/17/2021] [Accepted: 11/07/2021] [Indexed: 01/15/2023]
Abstract
Liquid chromatography-mass spectrometry was used to study the changes of lipids in salmon muscle stored at 4 °C for different storage times to explore the relationship between lipid composition and salmon freshness. Ninety-two kinds of lipid changes were observed at three different storage times (5, 10, and 15 days) compared with the fresh control group (0 day). Bioinformatics analysis revealed that the contents of four lipids were significantly increased from the tenth day, namely, lysophosphatidylcholine (LPC) (17:0), LPC (18:0), LPC (22:2), and phosphatidylcholine (PC) (18:4/16:1). LPC (17:0) and LPC (18:0) are produced by PC (18:4/16:1) hydrolysis. The traditional freshness index also showed that the salmon slices were in the initial state of spoilage on the tenth day. Therefore, they may be indicators of raw salmon freshness.
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24
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Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03977-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Li X, Tu ZC, Sha XM, Ye YH, Li ZY. Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:815-824. [PMID: 35185193 PMCID: PMC8814239 DOI: 10.1007/s13197-021-05080-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 03/19/2021] [Indexed: 02/03/2023]
Abstract
Adding essential oil into the gelatin-based film can enhance the antibacterial activity of the film, but excessive amounts of addition will bring the film an unpleasant flavor and reduce its mechanical performance. Hence, we prepared functional gelatin-based films by incorporating low content of ginger essential oil (GEO). The flavor of GEO was not detected from the films containing less than 1% GEO. The antimicrobial activity of films was found to be proportional to GEO content. As GEO content increased from 0 to 1%, the value of water vapor permeability (WVP) and elongation at break (EAB) increased, whereas the value of tensile strength (TS) of film decreased. The Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy analysis revealed the vibration of gelatin film was affected by adding low content of essential oil. Surface morphologies demonstrated oil droplets and a discontinuous structure, and cross-section morphologies proved the formation of a loose structure as GEO was incorporated in the film through SEM. Sensory evaluation revealed that composite films incorporated with 0.5% GEO exhibited the best performance. The resulting films can be used as antimicrobial packaging materials with good physical properties and sensory performance.
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Affiliation(s)
- Xin Li
- grid.411862.80000 0000 8732 9757College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, 330022 China
| | - Zong-Cai Tu
- grid.411862.80000 0000 8732 9757College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, 330022 China ,grid.260463.50000 0001 2182 8825State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
| | - Xiao-Mei Sha
- grid.411862.80000 0000 8732 9757College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, 330022 China
| | - Yun-Hua Ye
- grid.411862.80000 0000 8732 9757College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, 330022 China
| | - Zhong-Ying Li
- grid.411862.80000 0000 8732 9757College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022 China ,grid.411862.80000 0000 8732 9757Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, 330022 China
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26
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Banwari A, Joshi RC, Sengar N, Dutta MK. Computer vision technique for freshness estimation from segmented eye of fish image. ECOL INFORM 2022. [DOI: 10.1016/j.ecoinf.2022.101602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Baião LF, Rocha C, Lima RC, Valente LM, Cunha LM. Development of a Rate-All-That-Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads. Food Res Int 2022; 153:110976. [DOI: 10.1016/j.foodres.2022.110976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 01/26/2022] [Accepted: 01/29/2022] [Indexed: 01/05/2023]
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28
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Rezanejad R, Ojagh SM, Heidarieh M, Raeisi M, Alishahi AR, Rafiee GR, Mousavi SH, Nabizadeh S. Gamma-irradiated rosemary (Rosmarinus officinalis) dips treatment effect on quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. BULGARIAN JOURNAL OF VETERINARY MEDICINE 2022. [DOI: 10.15547/bjvm.2020-0038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The effect of the gamma-irradiated extract of rosemary and butylated hydroxyanisole (BHA) antioxidant on sensory, chemical and microbiological changes of rainbow trout fillets stored at 4 ± 1°C was investigated for 16 days. The fillets were divided into: control (C), 750 and 1500 rosemary extract (RE) (immersed in 750 and 1500 ppm rosemary extract); 250 and 500 gamma-irradiated rosemary (GIR), (immersed in 250 and 500 ppm gamma-irradiated rosemary) and 250 and 500 BHA (immersed in 250 and 500 ppm BHA). The shelf life of fillets was reported to be 8 days for C, and 12 days for 500 GIR group according sensory, microbiological and chemical parameters. The pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acid (FFA), thiobarbituric acid (TBA), psychrotrophic counts (PTC), and total viable aerobic bacterial counts (TVC) values were 7.62 ± 0.21, 17.17 ± 1.6, 51.07 ± 1.1, 6.05 ± 0.13, 3.42 ± 0.18, 12.03 ± 0.19, and 13.16 ± 0.16 respectively for C group and also, 7.42 ± 0.16, 15.2 ± 1.7, 42.5 ± 1.5, 4.48 ± 0.39, 2.59 ± 0.15, 9.98 ± 0.15, and 10.5 ± 0.15 respectively for 500 GIR group. Finally, the following trend in effectiveness was reported: gamma-irradiated rosemary PBS extract > BHA > rosemary PBS extract.
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Affiliation(s)
- R. Rezanejad
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - S. M. Ojagh
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - M. Heidarieh
- Nuclear Agriculture Research School, Nuclear Science and Technology Research Insti-tute, Karaj, Iran
| | - M. Raeisi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - A. R. Alishahi
- Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - G. R. Rafiee
- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | | | - S. Nabizadeh
- Tehran University of Medical Science, Tehran, Iran
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29
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Huynh TKD, Nguyen LAD, Nguyen TNH, Nguyen Q, Tomoaki H, Tran MP. Effects of green tea (
Camellia sinensis
) and guava (
Psidium guajava
) extracts on the quality of snakehead (
Channa striata
) fillets during ice storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Thi Kim Duyen Huynh
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Le Anh Dao Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Thị Nhu Ha Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Quoc Thinh Nguyen
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
| | - Hagiwara Tomoaki
- Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
| | - Minh Phu Tran
- Department of Seafood Science and Technology College of Aquaculture and Fisheries Can Tho University Can Tho Vietnam
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30
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Le Anh Dao N, Phu TM, Douny C, Quetin-Leclercq J, Hue BTB, Bach LT, Quynh Nhu T, Thi Bich Hang B, Thi Thanh Huong D, Thanh Phuong N, Kestemont P, Scippo ML. Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1987606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Nguyen Le Anh Dao
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
- FARAH – Veterinary Public Health, Laboratory of Food Analysis, University of Liège, Liege, Belgium
| | - Tran Minh Phu
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Caroline Douny
- FARAH – Veterinary Public Health, Laboratory of Food Analysis, University of Liège, Liege, Belgium
| | - Joëlle Quetin-Leclercq
- Louvain Drug Research Institute, Pharmacognosy Research Group, Université Catholique de Louvain, Brussels, Belgium
| | - Bui Thi Buu Hue
- College of Natural Sciences, Can Tho University, Can Tho City, Vietnam
| | - Le Thi Bach
- College of Natural Sciences, Can Tho University, Can Tho City, Vietnam
| | - Truong Quynh Nhu
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Bui Thi Bich Hang
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Do Thi Thanh Huong
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Nguyen Thanh Phuong
- College of Aquaculture and Fisheries, Can Tho University, Can Tho City, Vietnam
| | - Patrick Kestemont
- Research Unit in Environmental and Evolutionary Biology, Research Institute of Life, Earth & Environment (ILEE), University of Namur, Namur, Belgium
| | - Marie-Louise Scippo
- FARAH – Veterinary Public Health, Laboratory of Food Analysis, University of Liège, Liege, Belgium
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31
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Moosavi-Nasab M, Khoshnoudi-Nia S. Combining Knowledge- and Data-Driven Fuzzy Approach to Evaluate Shelf-Life of Various Seafood Products. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Due to the complexity of the deterioration process of seafood products, relying on one indicator is not adequate to determine the quality of such products. Usually, shelf-life was estimated based on various indicators complicating the decision-making process. Decision Support Systems are considered as a good solution. The current study aims to establish a simple and novel fuzzy model based on a combination of knowledge- and data-driven approaches to define a fuzzy quality deterioration index (FQDI) in various seafood products (rainbow trout, threadfin bream, and white shrimp samples) during cold storage. Total volatile basic nitrogen (TVB-N) and psychrotrophic microorganisms counts (PMCs) were determined based on traditional methods. The sensory analysis was performed by a data-driven fuzzy approach. Overall, the shelf-life of the rainbow trout fillet was estimated to be 8 days, based on all the freshness parameters. However, the shelf-life of the Japanese threadfin bream fillet was 5–7 days according to the microbial and chemical parameters, respectively. This time for shrimp samples was 6–8 days using sensory score and TVB-N contents. The results of data-driven fuzzy approach showed all of the quality properties were considered as the ‘Important’–‘Very Important’ (defuzzification score >75). The TVB-N and PMCs were the most and weakest freshness quality properties (defuzzified-values: 84.64 and 78.75, respectively). Based on FQDI, the shelf-life of the rainbow trout, Japanese threadfin bream, and shrimp samples were estimated to be 8, 5, and 7 days, respectively. This method was able to successfully provide a comprehensive deterioration index for evaluating the seafood shelf-life. Such a total index can be considered as a comprehensive output (y variable) to predict seafood freshness by rapid and nondestructive method.
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Affiliation(s)
- Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
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32
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Ye B, Chen J, Ye H, Zhang Y, Yang Q, Yu H, Fu L, Wang Y. Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel. Food Chem 2021; 373:131448. [PMID: 34731806 DOI: 10.1016/j.foodchem.2021.131448] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/09/2023]
Abstract
Due to the highly cost-effective and maneuverable property, Maillard reaction-based time-temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication. The objective of this study was to develop a cold-sensitive TTI based on the Maillard reaction reflecting the freshness of chilled seafood. Firstly, the color evolution trends of a series of Maillard reaction-based TTIs were investigated and the xylose-lysine group represented obvious color change. Fourier transform infrared (FTIR) spectroscopy revealed the color change was associated with the formation of CN bond in melanoidin. Simultaneously, the relationships of the color change of TTI with time and temperature were established. The activation energy value (Ea) of TTI was close to that of mackerel. There existed a good relevance (R2 = 0.98) between the color change of TTI and the total volatile basic nitrogen content of mackerel, suggesting this novel TTI might have the potential to monitor the freshness of mackerel.
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Affiliation(s)
- Beibei Ye
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Huangwei Ye
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Yuting Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Qing Yang
- Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Taixiang Group, Rongcheng Taixiang Food Products Co., Ltd, P.R. China
| | - Hejun Yu
- Zhejiang DaYang Aquatic Products Co., Ltd, Zhoushan 316014, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
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33
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Computer Vision and Machine Learning for Tuna and Salmon Meat Classification. INFORMATICS 2021. [DOI: 10.3390/informatics8040070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Aquatic products are popular among consumers, and their visual quality used to be detected manually for freshness assessment. This paper presents a solution to inspect tuna and salmon meat from digital images. The solution proposes hardware and a protocol for preprocessing images and extracting parameters from the RGB, HSV, HSI, and L*a*b* spaces of the collected images to generate the datasets. Experiments are performed using machine learning classification methods. We evaluated the AutoML models to classify the freshness levels of tuna and salmon samples through the metrics of: accuracy, receiver operating characteristic curve, precision, recall, f1-score, and confusion matrix (CM). The ensembles generated by AutoML, for both tuna and salmon, reached 100% in all metrics, noting that the method of inspection of fish freshness from image collection, through preprocessing and extraction/fitting of features showed exceptional results when datasets were subjected to the machine learning models. We emphasize how easy it is to use the proposed solution in different contexts. Computer vision and machine learning, as a nondestructive method, were viable for external quality detection of tuna and salmon meat products through its efficiency, objectiveness, consistency, and reliability due to the experiments’ high accuracy.
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Bahmani Z, Hosseini SV, Amanpour A. Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zabihalh Bahmani
- Persian Gulf & Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (Ifsri), Agricultural Research Education and Extension Organization (Areeo), Bandar Abbas, Iran
| | - Seyed Vali Hosseini
- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | - Asghar Amanpour
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Biruni University, Istanbul, Turkey
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35
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A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02717-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractApplying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.
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36
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Ucar Y, Ozogul Y, Durmuş M, Ozogul F. The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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37
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Full Workflows for the Analysis of Gas Chromatography-Ion Mobility Spectrometry in Foodomics: Application to the Analysis of Iberian Ham Aroma. SENSORS 2021; 21:s21186156. [PMID: 34577363 PMCID: PMC8469025 DOI: 10.3390/s21186156] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 11/24/2022]
Abstract
Gas chromatography—ion mobility spectrometry (GC-IMS) allows the fast, reliable, and inexpensive chemical composition analysis of volatile mixtures. This sensing technology has been successfully employed in food science to determine food origin, freshness and preventing alimentary fraud. However, GC-IMS data is highly dimensional, complex, and suffers from strong non-linearities, baseline problems, misalignments, peak overlaps, long peak tails, etc., all of which must be corrected to properly extract the relevant features from samples. In this work, a pipeline for signal pre-processing, followed by four different approaches for feature extraction in GC-IMS data, is presented. More precisely, these approaches consist of extracting data features from: (1) the total area of the reactant ion peak chromatogram (RIC); (2) the full RIC response; (3) the unfolded sample matrix; and (4) the ion peak volumes. The resulting pipelines for data processing were applied to a dataset consisting of two different quality class Iberian ham samples, based on their feeding regime. The ability to infer chemical information from samples was tested by comparing the classification results obtained from partial least-squares discriminant analysis (PLS-DA) and the samples’ variable importance for projection (VIP) scores. The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.
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38
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Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness. CHEMOSENSORS 2021. [DOI: 10.3390/chemosensors9090249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
A non-invasive, small, and fast device is needed for food freshness monitoring, as current techniques do not meet these criteria. In this study, a resistive sensor composed of a single semiconductor nanowire was used at different temperatures, combining the responses and processing them with multivariate statistical analysis techniques. The sensor, very sensitive to ammonia and total volatile basic nitrogen, proved to be able to distinguish samples of fish (marble trout, Salmo trutta marmoratus) and meat (pork, Sus scrofa domesticus), both stored at room temperature and 4 °C in the refrigerator. Once separated, the fish and meat samples were classified by the degree of freshness/degradation with two different classifiers. The sensor classified the samples (trout and pork) correctly in 95.2% of cases. The degree of freshness was correctly assessed in 90.5% of cases. Considering only the errors with repercussions (when a fresh sample was evaluated as degraded, or a degraded sample was evaluated as edible) the accuracy increased to 95.2%. Considering the size (less than a square millimeter) and the speed (less than a minute), this type of sensor could be used to monitor food production and distribution chains.
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40
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Matindoust S, Farzi G, Nejad MB, Shahrokhabadi MH. Polymer-based gas sensors to detect meat spoilage: A review. REACT FUNCT POLYM 2021. [DOI: 10.1016/j.reactfunctpolym.2021.104962] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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41
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Hansen AÅ, Langsrud S, Berget I, Gaarder MØ, Moen B. High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae. Foods 2021; 10:foods10081754. [PMID: 34441531 PMCID: PMC8393966 DOI: 10.3390/foods10081754] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 11/16/2022] Open
Abstract
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO2/40% O2 or 60% CO2/40% N2) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO2/40% N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO2/40% O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.
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42
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Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots. Food Chem 2021; 366:130590. [PMID: 34311230 DOI: 10.1016/j.foodchem.2021.130590] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 05/30/2021] [Accepted: 07/11/2021] [Indexed: 01/27/2023]
Abstract
A paper-based electrochemiluminescence device (µPAD-ECL) for the estimation of trimethylamine (TMA) concentration in fish was developed using tris(2,2'-bipyridyl)ruthenium(II) complex coupled with water soluble thioglycolic acid-capped CdSe quantum dots on the inkjet-printed paper-based device. The quenching effect of tertiary amines on the ECL intensity was found to be sensitive and concentration dependent. This effect allows the measurement of TMA at low concentrations. Under the optimal conditions, the linear concentration range was exhibited from 1 × 10-12 to 1 × 10-7 M and a detection limit of 2.09 × 10-13 M, with relative standard deviation of 1.97 %. The applicability of µPAD-ECL is demonstrated by the rapid estimation of trimethylamine concentration in fish tissue, and could be used as a method for screening the total amount of tertiary amines in fishery products in remote communities. The results obtained using the paper-based devices agreed well with those obtained applying high performance liquid chromatography with benzoyl derivatization, at a confidence level of 95%.
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43
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Chen D, Ci M, Dai R, Chen R, Li T. Changes in the Microbial Communities of Tiger Frog (Rana tigrina) Meat during Refrigerated Storage. J Food Prot 2021; 84:1136-1140. [PMID: 33465236 DOI: 10.4315/jfp-20-381] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 01/07/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Microbial activity is the major cause of the spoilage of aquatic meat products during storage. This study investigated the changes of the microbial compositions of the tiger frog (Rana tigrina) meat stored aerobically at 4°C for 12 days using 16S rRNA amplicon high-throughput sequencing analysis. The microbial diversity and species richness of the frog meat were abundant at the initial phase of storage but decreased substantially with prolongation of the storage time. Proteobacteria was the prevalent phylum identified from the frog meat, with a relative abundance of 40.29% at day 0 increasing to 96.77% at day 6 and 95.41% at day 12. At the genus level, Shewanella, Pseudomonas, and Acinetobacter were the three dominant genera in the spoiled samples and contributed to frog meat spoilage. Their proportions were 41.67, 28.48, and 5.94% at day 6 and 29.94, 23.48, and 18.44% at day 12, respectively. The present study is conducive to understanding the pattern and process of frog meat spoilage during refrigeration and could be used to develop efficient control measures to mitigate the predominant psychrotrophic spoilers in aerobically stored frog meat. HIGHLIGHTS
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Affiliation(s)
| | - Mingxin Ci
- Department of Food Quality and Safety, Westa College, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, People's Republic of China
| | - Runqiao Dai
- Department of Mathematics, College of Arts and Science, Brandeis University, 415 South Street, Waltham, Massachusetts 02453, USA
| | - Ronghui Chen
- Chongqing Aoqiao Technology Co. Ltd., 355 Longshan Road, Yubei, Chongqing 401147, People's Republic of China
| | - Tianping Li
- Chongqing Health Center for Women and Children, No 64 Jintang Street of Qixinggang, Yuzhong, Chongqing 400013, People's Republic of China
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Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Sensory evaluation of fresh/frozen mackerel products: A review. Compr Rev Food Sci Food Saf 2021; 20:3504-3530. [PMID: 34146450 DOI: 10.1111/1541-4337.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022]
Abstract
Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.
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Affiliation(s)
- Yi-Zhen Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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Tonezzer M, Thai NX, Gasperi F, Van Duy N, Biasioli F. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient. NANOMATERIALS 2021; 11:nano11061604. [PMID: 34207259 PMCID: PMC8235061 DOI: 10.3390/nano11061604] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/11/2021] [Accepted: 06/17/2021] [Indexed: 12/24/2022]
Abstract
The response of a single tin oxide nanowire was collected at different temperatures to create a virtual array of sensors working as a nano-electronic nose. The single nanowire, acting as a chemiresistor, was first tested with pure ammonia and then used to determine the freshness status of trout fish (Oncorhynchus mykiss) in a rapid and non-invasive way. The gas sensor reacts to total volatile basic nitrogen, detecting the freshness status of the fish samples in less than 30 s. The sensor response at different temperatures correlates well with the total viable count (TVC), demonstrating that it is a good (albeit indirect) way of measuring the bacterial population in the sample. The nano-electronic nose is not only able to classify the samples according to their degree of freshness but also to quantitatively estimate the concentration of microorganisms present. The system was tested with samples stored at different temperatures and classified them perfectly (100%), estimating their log(TVC) with an error lower than 5%.
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Affiliation(s)
- Matteo Tonezzer
- Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all’Adige, Italy; (F.G.); (F.B.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all’Adige, Italy
- IMEM-CNR, Sede di Trento—FBK, Via alla Cascata 56/C, Povo, 38123 Trento, Italy
- Correspondence: (M.T.); (N.V.D.)
| | - Nguyen Xuan Thai
- International Training Institute for Materials Science, Hanoi University of Science and Technology, Hanoi 100000, Vietnam;
| | - Flavia Gasperi
- Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all’Adige, Italy; (F.G.); (F.B.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all’Adige, Italy
| | - Nguyen Van Duy
- International Training Institute for Materials Science, Hanoi University of Science and Technology, Hanoi 100000, Vietnam;
- Correspondence: (M.T.); (N.V.D.)
| | - Franco Biasioli
- Research and Innovation Centre, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all’Adige, Italy; (F.G.); (F.B.)
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Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Baião LF, Rocha C, Lima RC, Marques A, Valente LMP, Cunha LM. Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications. Food Res Int 2021; 140:109873. [PMID: 33648191 DOI: 10.1016/j.foodres.2020.109873] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 10/23/2020] [Accepted: 10/29/2020] [Indexed: 11/18/2022]
Abstract
Sea urchin gonads are receiving increasing attention for their exclusive sensorial attributes. However, the sensory profile of this highly demanded gourmet product has not yet been well described, and it may potentially help enhancing the gonads' marketability and acceptability. The main goal of this study was to build a sensory profile of sea urchin (Paracentrotus lividus) gonads, to evaluate differences between sex, harvest location, as well as the impact of presentation on consumer acceptance. Sixty untrained panellists (regular consumers of seafood) were asked to evaluate eight samples of raw sea urchin gonads, divided by sex, harvest location and presentation (in a clear translucent glass bowl or inside a sea urchin test). The panellists evaluated overall liking and acceptance (Food Action Scale), followed by a Check-All-That-Apply (CATA) ballot with a list of 38 sensory attributes divided into four dimensions: appearance (9), odour (8), texture (7) and taste (14), launched in Sense Gest. From a three-way ANOVA, no significant effect of sex, harvest location and presentation were identified for both liking and acceptance. However, a significant interaction between presentation and sex was identified: females with gourmet presentation were rated higher than females presented in a bowl; and males presented in a bowl were favoured in relation to gourmet presentation. Sensory profiling clearly separates gonads according to sex, with females being more appealing than males that presented a milky white fluid. Gonads were also separated according to the presentation method: the white background of the bowl seemed to highlight the orange colour of females; the gourmet presentation favoured the females in relation to the males, mainly because the male gonad colour and white-colour exudate were emphasized by the background of the sea urchin test. Moreover, the gourmet presentation in both sexes was correlated with a fresh, tropical and pleasant odour. This study concluded that sea urchin with an orange gonad and a sweet, fresh and tropical flavour is preferable, which will allow future nutritional research efforts to be focused on the enhancement of these gonad attributes.
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Affiliation(s)
- Luís F Baião
- ICBAS, Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; SenseTest Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal.
| | - Célia Rocha
- SenseTest Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal; GreenUPorto, DGAOT, Faculdade de Ciências, Universidade do Porto, Rua da Agrária, 747, 4485-646 Vairão, Vila do Conde, Portugal.
| | - Rui C Lima
- SenseTest Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal.
| | - Alexandra Marques
- CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Luisa M P Valente
- ICBAS, Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal.
| | - Luís M Cunha
- GreenUPorto, DGAOT, Faculdade de Ciências, Universidade do Porto, Rua da Agrária, 747, 4485-646 Vairão, Vila do Conde, Portugal.
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Nilsuwan K, Guerrero P, Caba KDL, Benjakul S, Prodpran T. Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106199] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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de Melo FVST, Eduardo Copatti C, Melo JFB, da Cruz Neto MA, Parisi G, Viegas EMM. Effects of Electronarcosis on Frozen Fillets Quality of Cobia ( Rachycentron canadum). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1881676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | | | | | - Giuliana Parisi
- Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, Firenze, Italy
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Alexi N, Hvam J, Lund BW, Nsubuga L, de Oliveira Hansen RM, Thamsborg K, Lofink F, Byrne DV, Leisner JJ. Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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