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Quaresma M, Pereira G, Nunes ML, Jardim A, Santos C, Bandarra N, Roseiro C. The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality. Foods 2023; 12:foods12030654. [PMID: 36766183 PMCID: PMC9914330 DOI: 10.3390/foods12030654] [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: 11/27/2022] [Revised: 01/25/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
The Atlantic cod was listed as 'vulnerable' by the International Union for Conservation of Nature, a condition that persists today. Fishing pressure on the Atlantic cod could be partially transferred to the Pacific cod, since the two cod species share genetic and phenotypic similarities. The aim of this study is to expand knowledge of the composition of dried salted cod obtained from Atlantic and Pacific cod species, with the Atlantic cod being from two different harvesting locations. The comparison of these cod species revealed the existence of nine significant differences among individual FAs (accountable for 63.2% of total FAs), which was at a similar level to that observed between different harvesting locations for the Atlantic cod (ten significant differences among individual FAs, accountable for 61.6% of total FAs). Canonical discriminant analysis and cross-validation achieved full discrimination of the cod's origin and 100% accuracy in the cod's origin classification. The amount of EPA plus DHA in dried salted cod reached its higher value among the Pacific cod (302.3 mg/100 g), while the Atlantic cod averaged 284.1 g/100 g of edible portion. The Pacific cod presented a higher α-tocopherol content than its Atlantic counterpart (8.04 vs. 4.94 µg/g).
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Affiliation(s)
- Mário Quaresma
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 1300-477 Lisbon, Portugal
- Correspondence: ; Tel.: +351-6949-486
| | - Gonçalo Pereira
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, 1300-477 Lisbon, Portugal
| | - Maria Leonor Nunes
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal
| | - Angela Jardim
- DGAV—General Directorate of Food and Veterinary, Food and Veterinary Division of Setúbal, 2900-315 Setúbal, Portugal
| | - Carlos Santos
- INIAV, IP—Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research, Quinta do Marquês, Av. da República, 2780-159 Oeiras, Portugal
| | - Narcisa Bandarra
- IPMA, IP—Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, Av. Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
| | - Cristina Roseiro
- INIAV, IP—Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research, Quinta do Marquês, Av. da República, 2780-159 Oeiras, Portugal
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Quaresma MAG, Pereira G, Nunes ML, Sponda C, Jardim A, Gonçalves H, Santos C, Roseiro LC. Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis. Front Nutr 2023; 10:1144713. [PMID: 37125032 PMCID: PMC10140297 DOI: 10.3389/fnut.2023.1144713] [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: 01/14/2023] [Accepted: 03/14/2023] [Indexed: 05/02/2023] Open
Abstract
Aim Thus, the aim of this study was to answer three scientific questions: (1) Are the protein content and amino acid profile of dried salted cod influenced by species (Gadus morhua and Gadus macrocephalus)? (2) Are the protein content and amino acid profile of dried salted cod influenced by the geographical area of capture (Iceland and Norway)? and (3) Does the amino acid profile have the potential to be used as a discriminator of species and geographical areas of capture? Methods A total of 45 dried salted cods (2-3 kg of dry weight; n = 15 samples/origin) were used in this study. The Atlantic cod was fished in the Atlantic northeast (FAO 27 area) within the Exclusive Economic zones (EEZ) of Norway (n = 15) and Iceland (n = 15), while the Pacific cod was caught in the Pacific northeast (FAO 67 area) within the Alaska EEZ (n = 15). Total protein content was determined by the Kjeldahl method, in accordance with the AOAC procedures. The amino acid profile was analyzed by HPLC with fluorescence detection (at excitation and emission wavelengths of 338 and 425 nm, respectively). Results The Atlantic cod presented higher contents of total protein (33.90 versus 33.10 g/100 g of cod edible portion; p = 0.017) and total amino acid contents (32.52 versus 32.04 g/100 g of cod edible portion; p = 0.015) but displayed lower percentage of indispensable amino acids (32.16 versus 32.83 g/100 g of protein; p < 0.001) than Pacific cod. Among the Atlantic cod harvesting locations, the Norwegian cod displayed higher total amino acid contents (96.91 versus 96.81 g/100 g of protein; p = 0.012) and higher percentage of indispensable amino acids (35.38 versus 28.94 g/100 g of protein; p = 0.042) than the Icelandic counterpart. A correct classification of 100% was obtained for the Pacific and Icelandic cod varieties, but the classification accuracy in the Norwegian cod was of just 86.67%, since 2 samples out of 15 were incorrectly classified as Icelandic. Conclusion The comparison of cod species showed that the Atlantic cod had a significantly lower EAAI than the Pacific cod (p < 0.001; 88.23 versus 88.61). On the other hand, the comparison of the two origins in the Atlantic cod, showed that Norwegian cod displayed a significantly higher EAAI than the Icelandic cod (99.15 versus 77.32). The assessment of the EAAI allows the classification of the protein's nutritional quality, allowing us to classify both cod species as a good protein source to human diet. However, within the Atlantic cod, the Norwegian cod's protein is classified as high quality, while the Icelandic cod attain the classification of useful quality. Regarding the amino acid profile discriminatory potential to classify cod samples. The results show that the AA profile has 100% accuracy in the separation of cod species, but was not globally efficient in the differentiation of the Norwegian from the Icelandic cod.
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Affiliation(s)
- M. A. G. Quaresma
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, Lisbon, Portugal
- *Correspondence: M. A. G. Quaresma,
| | - G. Pereira
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, Lisbon, Portugal
| | - M. L. Nunes
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, University of Porto, Matosinhos, Portugal
| | - C. Sponda
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
- AL4AnimalS—Associate Laboratory for Animal and Veterinary Sciences, Lisbon, Portugal
| | - A. Jardim
- Food and Veterinary Department of Setúbal, General Directorate of Food and Veterinary (DGAV), Setúbal, Portugal
| | - H. Gonçalves
- Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research (INIAV, IP), Quinta do Marquês, Oeiras, Portugal
| | - C. Santos
- Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research (INIAV, IP), Quinta do Marquês, Oeiras, Portugal
| | - L. C. Roseiro
- Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research (INIAV, IP), Quinta do Marquês, Oeiras, Portugal
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Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Wu H, Shi W, Huang H, Chen L, Li N, Du Y, Pei N, Sun J. The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1665-1673. [PMID: 34453751 DOI: 10.1002/jsfa.11506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/08/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining. RESULTS Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg-1 to 4.9160 g kg-1 in the brining group and from 3.8039 g kg-1 to 5.4061 g kg-1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. CONCLUSION The appropriate Flavourzyme dose was 10 LAPU kg-1 in the injection group and 20 LAPU kg-1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Han Wu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiyuan Huang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Luzhu Chen
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nian Li
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Nuo Pei
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jie Sun
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Marchetti MD, Gomez PL, Yeannes MI, Garcia Loredo AB. Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets. Heliyon 2021; 7:e07703. [PMID: 34401584 PMCID: PMC8353488 DOI: 10.1016/j.heliyon.2021.e07703] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/29/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022] Open
Abstract
The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a∗ values increased and b∗ values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (zNaCl, color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between zNaCl and hardness, springiness, cohesiveness and a∗ parameter (r = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R2adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.
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Affiliation(s)
- Marion Daniela Marchetti
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302 (7600), Mar del Plata, Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Paula Luisina Gomez
- Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina.,Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - María Isabel Yeannes
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302 (7600), Mar del Plata, Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
| | - Analia Belen Garcia Loredo
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302 (7600), Mar del Plata, Buenos Aires, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina
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Chen X, Jin W, Chen D, Dong M, Xin X, Li C, Xu Z. Collagens made from giant salamander (Andrias davidianus) skin and their odorants. Food Chem 2021; 361:130061. [PMID: 34023689 DOI: 10.1016/j.foodchem.2021.130061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 05/03/2021] [Accepted: 05/10/2021] [Indexed: 11/26/2022]
Abstract
Two collagens were made from giant salamander (Andrias davidianus) skin by using acid and pepsin extraction methods. The yields of acid-soluble and pepsin-soluble collagens were 26.9 and 58.7%, respectively. The results of spectrum, electrophoresis and amino acid analysis showed that they were type 1 collagen with two α and one β peptides and high imino acid content. They had low solubility at a pH above 6 or salt concentration over 5%. The pepsin-soluble collagen had a better emulsion activity index. The odorants in raw skin and collagens were identified and evaluated using gas-chromatography mass-spectrometer and olfactometry methods and sensory analysis. The fishy and fatty off-odors in skin were not perceivable in the collagens. Sour, ammonia-like, and acrid off-odors were found in the collagens due to acid and enzymatic hydrolysis and protein degradation. The off-odor intensity of pepsin-soluble collagen was low. It could be considered a good and safe collagen material.
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Affiliation(s)
- Xiaohua Chen
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong, China
| | - Wengang Jin
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong, China
| | - Dejing Chen
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong, China.
| | - Mengrao Dong
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong, China
| | - Xi Xin
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong, China
| | - Chongyong Li
- Inspection and Testing Center of Food and Drug of Hanzhong, Hanzhong, China
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, United States
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8
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Effect of Processing on Fish Protein Antigenicity and Allergenicity. Foods 2021; 10:foods10050969. [PMID: 33925068 PMCID: PMC8145695 DOI: 10.3390/foods10050969] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 12/13/2022] Open
Abstract
Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.
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Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition. Processes (Basel) 2020. [DOI: 10.3390/pr8080988] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.
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Diversity and succession of microbial communities and chemical analysis in dried Lutianus erythropterus during storage. Int J Food Microbiol 2020; 314:108416. [DOI: 10.1016/j.ijfoodmicro.2019.108416] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 12/26/2022]
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11
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Wu H, Shi W, Wang X, Wang Y, Yang F, Shi S, Liu J, Shi C. Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1800825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Han Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Yixin Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Feng Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Shanshan Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Junya Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
| | - Chen Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, China
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:967-976. [PMID: 27225021 DOI: 10.1002/jsfa.7821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/20/2016] [Accepted: 05/22/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). RESULTS At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples. CONCLUSIONS The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Natalia P Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
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Oliveira H, Gonçalves A, Pedro S, Nunes ML, Vaz-Pires P, Costa R. Quality Changes During Salt-Curing of Cod ( Gadus morhua) at Different Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.994153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Hao Z, Dong H, Li Z, Lin H. Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low-salt fish product. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13171] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zina Hao
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| | - Hao Dong
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| | - Zhenxing Li
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
| | - Hong Lin
- Lab of Food Safety; College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
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Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Quality changes during cod (Gadus morhua) desalting at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2632-2640. [PMID: 25378287 DOI: 10.1002/jsfa.6995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/19/2014] [Accepted: 11/04/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND To advise consumers and manufacturers regarding decreasing the time needed to desalt salted cod (a time-consuming process), there is a need to develop knowledge about quality changes at different desalting temperatures. The objective of this work was to evaluate the physico-chemical, microbiological and sensory quality changes and their causes during cod desalting at 5, 10 and 15 °C, using a cod/water ratio of 1:9 without water changes. The influence of slices with different thickness and different desalting times was also evaluated. RESULTS Desalting promoted a decrease in the levels of total volatile basic nitrogen, thiobarbituric acid reactive substances and free amino acids nitrogen (FAA-N). The highest FAA-N values were found in 'thicker' samples desalted at 15 °C due to the higher proteolytic bacteria number observed in these samples, which activity compensated the leaching of soluble components to the desalting solution. The water uptake and the salt leaching out of the muscle found during the processes created conditions for the bacterial growth, contributing to the spoilage at 15 °C. Based on fresh odour and 'off'-flavours results, 'thicker' samples desalted at 15 °C after 72 h were close to spoilage and on microbial levels were spoiled. CONCLUSION In order to extend the shelf life and safety of cod desalted products, desalting at temperatures above 10 °C is not advisable. © 2014 Society of Chemical Industry.
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Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Maria L Nunes
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Paulo Vaz-Pires
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Rui Costa
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
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Sampels S. The effects of processing technologies and preparation on the final quality of fish products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Lorentzen G, Wesmajervi Breiland MS, Østli J, Wang-Andersen J, Olsen RL. Growth of halophilic microorganisms and histamine content in dried salt-cured cod (Gadus morhua L.) stored at elevated temperature. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Dehaut A, Himber C, Mulak V, Grard T, Krzewinski F, Le Fur B, Duflos G. Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8014-8022. [PMID: 25065605 DOI: 10.1021/jf5021736] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products' shelf life. The quality of a product is usually established on the basis of its safety and organoleptic properties. These parameters were assessed by monitoring the profiles of volatile compounds and quantitating six biogenic amines in samples of two types of processed anchovies during their shelf life. With regard to biogenic amines, quantities were below the regulatory limits throughout shelf life, except when a temperature abuse was applied for marinated samples. Moreover, this work highlights an optimum volatile profile at 5 and 6 months of storage for salted and marinated anchovies, respectively. This is the result of a higher content of six aldehyde and nine ketone compounds, mainly from lipid oxidation.
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Affiliation(s)
- Alexandre Dehaut
- Département des Produits de la Pêche et de l'Aquaculture, Laboratoire de Sécurité des Aliments, ANSES , Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
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Li C, Wu J, Li Y, Dai Z. Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12254] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chunping Li
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
| | - Jiajia Wu
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
| | - Yan Li
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
| | - Zhiyuan Dai
- Institute of Aquatic Products Processing; Zhejiang Gongshang University; 149 Jiaogong Road; Hangzhou; 310035; Zhejiang; China
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Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires P. Processing of Salted Cod (Gadusspp.): A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00202.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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