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Wang Y, Wang J, Cai Z, Sang X, Deng W, Zeng L, Zhang J. Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation. Food Chem 2024; 443:138584. [PMID: 38306903 DOI: 10.1016/j.foodchem.2024.138584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/04/2024]
Abstract
To explore the combination effects of plasma-activated water and dielectric barrier discharge (PAW-DBD) cold plasma treatment on the formation of volatile flavor and lipid oxidation in Asian sea bass (ASB), the volatile flavor compounds and lipid profiles were characterized by gas chromatography-ion mobility spectrometry and LC-MS-based lipidomics analyses. In total, 38 volatile flavor compound types were identified, and the PAW-DBD group showed the most kinds of volatile components with a significant (p < 0.05) higher content in aldehydes, ketones, and alcohols. A total of 1500 lipids was detected in lipidomics analysis, phosphatidylcholine was the most followed by triglyceride. The total saturated fatty acids content in PAW-DBD group increased by 105.02 μg/g, while the total content of unsaturated fatty acids decreased by 275.36 μg/g. It can be concluded that the PAW-DBD processing increased both the types and amounts of the volatile flavor in ASB and promoted lipid oxidation by altering lipid profiles.
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Affiliation(s)
- Yuanyuan Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiamei Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Zhicheng Cai
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiaohan Sang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wentao Deng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lixian Zeng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, China.
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2
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Wang Y, Cai Z, Sang X, Deng W, Zeng L, Wang J, Zhang J. Lc-ms-based lipidomics analyses revealed changes in lipid profiles in Asian sea bass (Lates calcarifer) with dielectric barrier discharge (DBD) atmospheric plasma treatment. Food Chem 2024; 439:138098. [PMID: 38043272 DOI: 10.1016/j.foodchem.2023.138098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/09/2023] [Accepted: 11/25/2023] [Indexed: 12/05/2023]
Abstract
A comprehensive LC-MS-based lipidomics analysis of Asian sea bass (Lates calcarifer) muscle after dielectric barrier discharge (DBD) atmospheric plasma treatment was performed. Through the analysis, 1500 lipid species were detected, phosphatidylcholine (PC, 27.80%) was the most abundant lipid, followed by triglyceride (TG, 20.50%) and phosphatidylethanolamine (PE, 17.10%). Among them, 125 lipid species were detected and identified as differentially abundant lipids in Asian sea bass (ASB). PCA and OPLS-DA showed that ASB lipids changed significantly after DBD treatment. Moreover, glycerophospholipid metabolism was key metabolic pathways, as PC, PE, and lysophosphatidylcholine (LPC) were key lipid metabolites. The findings concerning fatty acids revealed that the saturated fatty acids (SFA) content of ASB after DBD treatment increased by 8.54%, while the content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 13.77% and 9.16%, respectively. Our study establishes a foundation for the lipid oxidation mechanism of ASB following DBD treatment.
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Affiliation(s)
- Yuanyuan Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Zhicheng Cai
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Xiaohan Sang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Wentao Deng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Lixian Zeng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Jiamei Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou, 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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3
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Jeneske HJ, Chun CKY, Koulicoff LA, Hene SR, Vipham J, O'Quinn TG, Zumbaugh MD, Chao MD. Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts. Meat Sci 2024; 213:109513. [PMID: 38608338 DOI: 10.1016/j.meatsci.2024.109513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 02/26/2024] [Accepted: 04/08/2024] [Indexed: 04/14/2024]
Abstract
The aim of this study was to determine the impact of accelerated aging (AA) on shelf stability, product loss, sensory and biochemical characteristics of 2 lower quality beef cuts. Triceps brachii (TB) and semimembranosus (SM) were collected and fabricated from 10 USDA Choice beef carcasses and assigned to 1 of 6 treatments: 3 d cooler aged (control), 21 d cooler aged, AA 49 °C for 2 h, AA 49 °C for 3 h, AA 54 °C for 2 h, and AA 54 °C for 3 h. The results showed that AA can decrease APC counts on steak surface and in purge and redness, but increase lightness and product loss of the steaks (P < 0.01). Lower shear force was also found for AA steaks compared to those from the control (P < 0.01), with the AA 54 °C treatments being comparable to 21 d cooler aging. However, the trained sensory panel determined AA steaks were less juicy and flavorful than those from the control and 21 d cooler aged samples (P < 0.05). There was no off-flavor detected in AA steaks though lipid oxidation was higher in AA samples than those in the control steaks (P < 0.01). The AA treatments stimulated cathepsin activity (P < 0.05), which may have enhanced the solubilization of stromal proteins and led to a different troponin-T degradation pattern compared to those from the 21 d aged samples (P < 0.01). Although AA is an economical and time-efficient method to increase tenderness of lower-quality beef cuts, further research is needed to determine strategies to mitigate the decrease in juiciness from AA treatments.
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Affiliation(s)
- Haley J Jeneske
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Colin K Y Chun
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Larissa A Koulicoff
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Sara R Hene
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Jessie Vipham
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Travis G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Morgan D Zumbaugh
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA
| | - Michael D Chao
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA.
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4
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Liu S, Cai X, Tang Z, Hu Z, Li Y, Hu Y. Ionic strength-mediated protein and flavor studies on thermally processed hairtail pieces. J Food Sci 2023; 88:4108-4121. [PMID: 37676095 DOI: 10.1111/1750-3841.16746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 07/16/2023] [Accepted: 08/05/2023] [Indexed: 09/08/2023]
Abstract
This study aimed to investigate the impact of different ionic strengths on the texture, protein, and flavor of thermally processed hairtail pieces. Incorporating salt ions into the heat treatment process had a positive impact on the quality of the cooked hairtail pieces. The pieces treated with 2 M NaCl showed superior texture and sensory scores. The ionic strength had a significant positive correlation with the chewiness and cohesion of cooked hairtail (p < 0.01). Furthermore, the myofibrillar protein content and total sulfhydryl content increased significantly. Circular dichroism spectra analysis revealed a transition in the protein structure from a β-sheet structure to an α-helical structure as the ionic strength decreased. The ionic strength had a significant impact on the interaction between protein and flavor compounds. Specifically, it impacted the expression of certain volatile components (p < 0.05). Our study suggests that selecting the appropriate cooking method is crucial for both healthiness and sensory quality of processed hairtail products, and ionic strength mediation is superior in both aspects.
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Affiliation(s)
- Shuyu Liu
- Graduate School of Agriculture, Kyoto University, Kyoto, Japan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xinya Cai
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhixin Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhiheng Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, China
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5
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Shui S, Wu Y, Chen X, Li R, Yang H, Lu B, Zhang B. Spectrophotometric- and LC/MS-Based Lipidomics Analyses Revealed Changes in Lipid Profiles of Pike Eel ( Muraenesox cinereus) Treated with Stable Chlorine Dioxides and Vacuum-Packed during Chilled Storage. Foods 2023; 12:2791. [PMID: 37509883 PMCID: PMC10379090 DOI: 10.3390/foods12142791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Spectrophotometric- and liquid chromatography/mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the changes of lipid profiles in pike eel (Muraenesox cinereus) under stable chlorine dioxides (ClO2) and vacuum-packed treatment during chilled storage. The peroxide value (PV) and malondialdehyde (MDA) content in ClO2 treated and vacuum-packaged (VP) samples were significantly reduced compared to simple-packaged (SP) samples during whole chilled storage. The LC/MS-based lipidomics analyses identified 2182 lipid species in the pike eel muscle classified into 39 subclasses, including 712 triglycerides (TGs), 310 phosphatidylcholines (PCs), 153 phosphatidylethanolamines (PEs), and 147 diglycerides (DGs), among others. Further, in comparison with fresh pike eel (FE) muscle, 354 and 164 higher and 420 and 193 lower abundant levels of differentially abundant lipids (DALs) were identified in SP samples and VP samples, respectively. Compared with the VP batch, 396 higher and 404 lower abundant levels of DALs were identified in the SP batch. Among these, PCs, PEs, TGs, and DGs were more easily oxidized/hydrolyzed, which could be used as biomarkers to distinguish FE, SP, and VP samples. This research provides a reference for controlling lipid oxidation in fatty fish.
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Affiliation(s)
- Shanshan Shui
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Zhejiang Marine Development Research Institute, Zhoushan 316022, China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaonan Chen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ruixue Li
- Comprehensive Technical Service Center of Zhoushan Customs, Zhoushan 316000, China
| | - Huicheng Yang
- Zhejiang Marine Development Research Institute, Zhoushan 316022, China
| | - Baiyi Lu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
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6
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Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique. Food Chem 2023; 414:135723. [PMID: 36821928 DOI: 10.1016/j.foodchem.2023.135723] [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: 11/08/2022] [Revised: 01/31/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
The mechanism behind textural changes in scallop adductor muscle during boiling was investigated through proteomic analysis, determination of water holding capacity (WHC) and oxidative indices, as well as observation with scanning electron microscopy and multiphoton nonlinear optical microscopy. The hardness and shear force showed the trend of first rising and then falling in 45 min-boiling time. The results suggested that short-time boiling caused the oxidation, denaturation and aggregation of proteins, resulting in the transverse contraction of myofibers and lateral cross-linked aggregation of muscle fibers and a rise in WHC, which led to the increase in hardness and shear force. While long-time boiling caused the progressive degradation of structural proteins such as fibrillin-1, collagen alpha-2(I) chain, myosin heavy chain, basement membrane-specific heparan sulfate proteoglycan core protein, and paramyosin, resulting in a loose myofibril network and the decrease in WHC, which led to the decrease in hardness and shear force.
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7
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Tang Z, Qian Y, Li Y, Wang R, Liu Z. Exploring the effect of Lactiplantibacillus plantarum Lac 9-3 with high adhesion on refrigerated shrimp: Adhesion modeling and biopreservation evaluation. Food Res Int 2023; 164:112462. [PMID: 36738013 DOI: 10.1016/j.foodres.2023.112462] [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: 08/09/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Lactic acid bacteria (LAB) have recently become ideal candidates for developing food biopreservatives. Adhesion is critical for LAB to perform biocontrol functions in food processing and preservation. In this study, we innovatively proposed an effective adhesion evaluation model related to the surface properties of LAB to excavate a LAB strain with high adhesion on the surface of shrimp. Then, the biocontrol potential regarding the quality of refrigerated shrimp was explored, especially for protein quality. The screening of highly adherent LAB was performed using 54 LAB strains tolerant to the low temperature (4 °C) and present antimicrobial activity. Based on surface hydrophobicity, autoaggregation, and biofilm formation, a new method for predicting LAB adhesion was established by stepwise multiple linear regression. The most relevant relationship between adhesion and biofilm formation was derived from the model. Lactiplantibacillus plantarum Lac 9-3 stood out for the strongest adhesion on the shrimp surface and the highest antimicrobial activity. The preservation results showed that Lac 9-3 significantly (p < 0.05) retarded the accumulation of total volatile basic nitrogen (TVB-N) and the growth of spoilage bacteria. The damage to the texture properties of shrimp was inhibited. Meanwhile, the degradation of myofibrillar protein was alleviated, including a significant delay (p < 0.05) in sulfhydryl (SH) group reduction, surface hydrophobicity increases, and protein conformation changes. This research optimized the evaluation of the bacteria adhesion potential, providing a new idea for developing biocontrol strategies to extend the commercial life of aquatic products.
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Affiliation(s)
- Zhixin Tang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Yuan Li
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Rongrong Wang
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, Shandong Province, China.
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8
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Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis. Food Chem 2022; 390:133140. [DOI: 10.1016/j.foodchem.2022.133140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/11/2022] [Accepted: 04/30/2022] [Indexed: 11/23/2022]
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10
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Li Y, Li C, Chen M, Liu Z, Zeng M, Hu Y. Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration. J Food Sci 2022; 87:3953-3964. [PMID: 35912642 DOI: 10.1111/1750-3841.16260] [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: 01/06/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 11/30/2022]
Abstract
Sous-vide cooking is a highly praised method used to cook muscle foods because of its desired effect of providing better sensory properties by maintaining texture. In this study, we further explored the effect of water on texture by revealing the mechanisms of moisture migration. Low field nuclear magnetic resonance (LF-NMR) showed that the nonflowing water in sous-vide cooking hairtail was 2.36 ± 0.33% higher than that in traditional cooking. Magnetic resonance imaging (MRI) was used to clarify the law of moisture migration induced by temperature, and the moisture migration of the sous-vide cooking hairtail was slower during the holding heating stage. The microstructure explained the change rules of the texture. The degree of change was consistent with the moisture migration level. Digitalizing analysis quantitatively verified the effect of sous-vide cooking on the hairtail microstructure. The low moisture migration rate of sous-vide cooking resulted in a less damaged microstructure of the hairtail, manifesting as a desirable texture. PRACTICAL APPLICATION: LF-NMR and MRI showed that sous-vide hairtails exhibited a lower moisture migration rate. The holding heating stage only slightly changed the microstructure of the hairtail. The digitalizing analysis confirmed the moisture migration mechanisms. Heat-induced protein denaturation was closely related to the water state.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China.,College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Cijian Li
- School of optical and electronic information, Huazhong University of Science and Technology, Wuhan, 430074, China
| | - Meiyu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.,College of Food Science and Engineering, Yazhou Bay Innovation Institute; Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya, 572022, China
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11
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Li Y, Liu T, Meng X, Qian Y, Yan S, Liu Z. AI-2/Lux-S Quorum Sensing of Lactobacillus plantarum SS-128 Prolongs the Shelf Life of Shrimp (Litopenaeus vannamei): From Myofibril Simulation to Practical Application. Foods 2022; 11:foods11152273. [PMID: 35954040 PMCID: PMC9368648 DOI: 10.3390/foods11152273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Taige Liu
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
| | - Shijie Yan
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China;
- Correspondence: (S.Y.); (Z.L.)
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.L.); (X.M.); (Y.Q.)
- Correspondence: (S.Y.); (Z.L.)
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12
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Li Y, Qian Y, Lou X, Hu Z, Hu Y, Zeng M, Liu Z. LuxS in Lactobacillus plantarum SS-128 Improves the Texture of Refrigerated Litopenaeus vannamei: Mechanism Exploration Using a Proteomics Approach. Front Microbiol 2022; 13:892788. [PMID: 35711745 PMCID: PMC9195002 DOI: 10.3389/fmicb.2022.892788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 04/29/2022] [Indexed: 11/17/2022] Open
Abstract
This study illustrated the texture changes of Shewanella baltica-inoculated Litopenaeus vannamei during refrigerated storage with the exogenous addition of Lactobacillus plantarum SS-128. The group inoculated with SS-128 had an improved texture compared with that inoculated with the luxS-mutant group (ΔluxS). Proteomics were conducted to analyze the protein alterations in L. vannamei and supernatant, respectively. During storage, many texture-related proteins, including myosin heavy chain and beta-actin, were maintained due to luxS. Some endogenous enzymes related to the energy metabolism and hydrolysis of L. vannamei were downregulated. The luxS-induced interaction with S. baltica showed significant changes in the expression of some critical enzymes and pathways. The ATP-dependent zinc metalloprotease FtsH and protease subunit HslV were downregulated, and the oxidative phosphorylation and glycosaminoglycan degradation pathways in S. baltica were inhibited, resulting in the slow deterioration of L. vannamei. By exploring the mechanism underlying SS-128-led manipulation of the metabolism of spoilage bacteria, we clarified the texture maintenance mechanism of luxS in SS-128, providing theoretical evidence for SS-128 application in food preservation.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| | - Yilin Qian
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| | - Xiaowei Lou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Zhiheng Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao, China
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13
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Liu FJ, Shen SK, Chen YW, Dong XP, Han JR, Xie HJ, Ding ZW. Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating. Food Chem 2022; 370:131371. [PMID: 34656021 DOI: 10.1016/j.foodchem.2021.131371] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 10/06/2021] [Accepted: 10/07/2021] [Indexed: 01/06/2023]
Abstract
This study aimed to reveal the molecular mechanisms associated with off-flavor generation in sturgeon fillets treated by low temperature vacuum heating (LTVH). Label-free quantitative proteomics was used to identify 120 favor-related proteins, 27 proteins were screened as differentially expressed for bioinformatics analysis. 17 of KEGG pathways were identified. Particularly, proteins involved in proteasome and peroxisome were highly correlated with off-flavor formation. They were primarily implicated in the structures of proteins, including binding and proteasome pathways. The results indicated that the LTVH reduced the binding sites by down-regulating protease and superoxide dismutase expression. LTVH increased the myofibrillar protein and sulfhydryl content and decreased the total volatile basic nitrogen and thiobarbituric acid reactive substance, which confirmed that protein oxidation was related to off-flavor. This proteomics study provided new insights into the off-flavor of sturgeon with LTVH, and proposed potential link between biological processes and off-flavor formation.
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Affiliation(s)
- Fei-Jian Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Shi-Ke Shen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China.
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China
| | - Jia-Run Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Hu-Jun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
| | - Zhi-Wen Ding
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China
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