1
|
Eshaghi R, Mohsenzadeh M, Ayala-Zavala JF. Bio-nanocomposite active packaging films based on carboxymethyl cellulose, myrrh gum, TiO 2 nanoparticles and dill essential oil for preserving fresh-fish (Cyprinus carpio) meat quality. Int J Biol Macromol 2024; 263:129991. [PMID: 38331078 DOI: 10.1016/j.ijbiomac.2024.129991] [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: 02/25/2023] [Revised: 02/02/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
This study developed a composite film for packaging refrigerated common carp fillets using carboxymethyl cellulose (CMC) (1.5 % w/v)/Myrrh gum (MG) (0.25 % w/v) base with the addition of titanium dioxide nanoparticles (TiO2 NPs) (0.25 %, 0.5 %, and 1 %) and Dill essential oil (DEO) (1.5 %, 2.25 %, and 3 %). The film was produced using a casting method and optimized for mechanical and barrier properties. The incorporation of DEO and TiO2 NPs into CMC/MG composite films significantly reduced moisture content (MC) and water vapor permeability (WVP), improved their tensile strength (TS), and increased their antimicrobial and antioxidant properties. Moreover, MG can improve the physicomechanical properties of the CMC/MG composite films. The film components had good compatibility without significant aggregation or cracks. In conclusion, the optimized CMC/MG (1.5 %/0.25 %) film containing TiO2 NPs (0.5 %), and DEO (2.25 %) has the best overall performance and can be a good source for making edible film. Functionally, this bioactive nanocomposite film significantly increased the shelf life of refrigerated fish fillet samples for 12 days by inhibiting microbial growth and reducing the oxidation rate compared to the control sample. The knowledge obtained from this study can guide the development of bio-nanocomposite and biodegradable food packaging films based on CMC/MG to increase the shelf life of food products and environmental protection.
Collapse
Affiliation(s)
- Reza Eshaghi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Jesús Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carr. Gustavo E. Astiazarán Rosas No. 46, Col. La Victoria, C.P. 83304 Hermosillo, Sonora, Mexico
| |
Collapse
|
2
|
Mohellebi N, Hamma-Faradji S, Bendjeddou K, Ait Meddour A, Benchikh Y, Bendali F, Belguesmia Y, Drider D. Biopreservation of Fresh Sardines ( Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations. Foods 2024; 13:368. [PMID: 38338504 PMCID: PMC10855054 DOI: 10.3390/foods13030368] [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: 12/18/2023] [Revised: 01/12/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Lactiplantibacillus plantarum OV50 is a novel strain that was isolated from Algerian olives. Prior to its use as a natural biopreservative, OV50 underwent characterization for various functions. OV50 shows no proteolytic, lipolytic, or hemolytic activity. In addition, it is non-cytotoxic to eukaryotic cells and does not exhibit acquired antibiotic resistance. OV50 was tested with Pseudomonas aeruginosa ATCC 27835, Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, and Vibrio cholerae ATCC 14035 in a sardine based-medium at 37 °C and 7 °C. At 37 °C, OV50 completely inhibited the growth of these foodborne pathogens for a maximum of 6 h. At 7 °C, it suppressed their growth for a maximum of 8 days, except for S. aureus ATCC 6538, whose growth was reduced from 4 to 2 log CFU/mL. Microbiological counts, total volatile basic nitrogen (TVB-N), and peroxide values (PV) concentrations were determined in fresh sardines inoculated with OV50 and kept at 7 °C for 12 days. The inoculated sardines showed a significant reduction in TVB-N levels at D8 (34.9 mg/100 g) compared to the control (59.73 mg/100 g) and in PV concentrations at D4 (6.67 meq/kg) compared to the control (11.44 meq/kg), as well as a significant reduction in the numbers of Enterobacterales, Coliforms, Pseudomonas spp., Vibrio spp., and S. aureus At D8 and D12 compared to the control. Taken together, these results indicate that OV50 can improve the microbiological safety, freshness, and quality of sardines.
Collapse
Affiliation(s)
- Nassima Mohellebi
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Samia Hamma-Faradji
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Kamel Bendjeddou
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Amel Ait Meddour
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Yassine Benchikh
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, Algeria;
- Laboratoire de Biotechnologie et Qualité des Aliments, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Constantine 1 Frères Mentouri, 25000 Constantine, Algeria
| | - Farida Bendali
- Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria; (N.M.); (K.B.); (A.A.M.); (F.B.)
| | - Yanath Belguesmia
- Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV—Institut Charles Viollette, 59000 Lille, France;
| | - Djamel Drider
- Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D’Opale, ICV—Institut Charles Viollette, 59000 Lille, France;
| |
Collapse
|
3
|
Korkmaz K. The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout. Foods 2023; 12:2437. [PMID: 37444175 DOI: 10.3390/foods12132437] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/14/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
The muscle hardness of fish is an important parameter associated with meat quality, and the post-mortem decrease in the pH of fish tissue pH affects its physical properties. We hypothesized that maintaining a high pH in fish tissue after death would prevent protein denaturation and consequent textural deterioration. This study aimed to determine the effectiveness of sodium bicarbonate (SBC) injections in preventing tissue softening caused by low pH after death in trout. We injected varying molar concentrations of SBC in rainbow trout (Oncorhynchus mykiss; 0 M, 0.5 M, 0.75 M, and 1 M) after harvest, and the product quality was assessed at 0, 24, 48, 72, and 96 h of ice storage. Quality was evaluated using proximate analyses for color, pH, water holding capacity (WHC), texture profile, and rigor index. The 0 M group had the lowest pH, and the 0.75 M group had the highest pH at all time points during storage. We observed improved tissue texture during storage in fish treated with 0.75 and 1 M SBC. The texture profile analysis showed higher hardness, frangibility, and stickiness in the tail than in the other regions. These varying results can be explained by significant differences between parts of the fish and sampling point selection. We also observed the highest pH and WHC values in the groups injected with 0.75 and 1 M SBC during storage.
Collapse
Affiliation(s)
- Koray Korkmaz
- Fatsa Faculty of Marine Sciences, Department of Fisheries Engineering Technology, Ordu University, 52400 Ordu, Turkey
| |
Collapse
|
4
|
Early identification of mushy Halibut syndrome with hyperspectral image analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
5
|
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09327-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
6
|
Hassoun A, Jagtap S, Garcia-Garcia G, Trollman H, Pateiro M, Lorenzo JM, Trif M, Rusu AV, Aadil RM, Šimat V, Cropotova J, Câmara JS. Food quality 4.0: From traditional approaches to digitalized automated analysis. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111216] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
7
|
Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail ( Trichiurus lepturus) Quality under Cold Storage Conditions. Foods 2022; 11:foods11223683. [PMID: 36429278 PMCID: PMC9689270 DOI: 10.3390/foods11223683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/10/2022] [Accepted: 11/13/2022] [Indexed: 11/19/2022] Open
Abstract
Cold Atmospheric Plasma (CAP) is a novel non-thermal preservation method that extends the shelf-life of food. Therefore, this study investigated the effect of CAP on the quality parameters of hairtail (Trichiurus lepturus) during cold storage conditions (at 4 °C and RH range 45−55%). For that reason, different quality parameters including the total bacteria count (TBC), total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid reacting substances value (TBARS), color, texture, and sensory evaluation have been measured. The hairtail was exposed to CAP at 50 kV voltage for 2, 3, 4, and 5 min. The results showed that the samples treated with CAP at 50 kV for 5 min had significantly lower (p < 0.05) TBC (7.04 ± 0.26 log CFU/g) compared with the control sample (8.69 ± 0.06 log CFU/g). Similar results were found concerning TVB-N, which strongly decreased in the treated samples (16.63 ± 0.03 mg N/100 g) in comparison with the control sample (22.79 ± 0.03 mg N/100 g). In addition, the CAP-treated samples had lower (p < 0.05) changes in color than those of the control group. With reference to the sensory evaluation, the shelf-life of CAP-treated samples (at 50 kV for 5 min) was longer than the untreated samples by about 6 days. These results led us to the conclusion that CAP can effectively delay spoilage and deterioration, slow the rise in pH, and maintain the sensory attributes of hairtail during cold storage conditions.
Collapse
|
8
|
Pu H, Wei Q, Sun DW. Recent advances in muscle food safety evaluation: Hyperspectral imaging analyses and applications. Crit Rev Food Sci Nutr 2022; 63:1297-1313. [PMID: 36123794 DOI: 10.1080/10408398.2022.2121805] [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] [Indexed: 01/24/2023]
Abstract
As there is growing interest in process control for quality and safety in the meat industry, by integrating spectroscopy and imaging technologies into one system, hyperspectral imaging, or chemical or spectroscopic imaging has become an alternative analytical technique that can provide the spatial distribution of spectrum for fast and nondestructive detection of meat safety. This review addresses the configuration of the hyperspectral imaging system and safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, which could cause safety problems. The emphasis focuses on applications of hyperspectral imaging techniques in the safety evaluation of muscle foods, including pork, beef, lamb, chicken, fish and other meat products. Although HSI can provide the spatial distribution of spectrum, characterized by overtones and combinations of the C-H, N-H, and O-H groups using different combinations of a light source, imaging spectrograph and camera, there still needs improvement to overcome the disadvantages of HSI technology for further applications at the industrial level.
Collapse
Affiliation(s)
- Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Qingyi Wei
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Ireland
| |
Collapse
|
9
|
Monitoring freshness of crayfish (Prokaryophyllus clarkii) through the combination of near-infrared spectroscopy and chemometric method. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01451-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108815] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
11
|
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.
Collapse
|
12
|
|
13
|
Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
Collapse
|
14
|
Arora M, Mangipudi P, Dutta MK. A low-cost imaging framework for freshness evaluation from multifocal fish tissues. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110777] [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]
|
15
|
Ma Y, Wang R, Zhang T, Xu Y, Jiang S, Zhao Y. High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds. Molecules 2021; 26:molecules26195731. [PMID: 34641272 PMCID: PMC8510164 DOI: 10.3390/molecules26195731] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/27/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.
Collapse
Affiliation(s)
- Yuyang Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Runfang Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Tietao Zhang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China; (T.Z.); (Y.X.)
| | - Yunsheng Xu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China; (T.Z.); (Y.X.)
| | - Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
- Correspondence: ; Tel./Fax: +86-532-82032783
| |
Collapse
|
16
|
Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration? FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02095-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
17
|
He W, He H, Wang F, Wang S, Li R, Chang J, Li C. Rapid and Uninvasive Characterization of Bananas by Hyperspectral Imaging with Extreme Gradient Boosting (XGBoost). ANAL LETT 2021. [DOI: 10.1080/00032719.2021.1952214] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Weiwen He
- School of Criminal Investigation, People’s Public Security University of China, Beijing, China
| | - Hongyuan He
- School of Criminal Investigation, People’s Public Security University of China, Beijing, China
| | - Fanglin Wang
- Institute of Forensic Science, Ministry of Public Security, Beijing, China
| | - Shuyue Wang
- School of Criminal Investigation, People’s Public Security University of China, Beijing, China
| | - Runkang Li
- School of Criminal Investigation, People’s Public Security University of China, Beijing, China
| | - Jing Chang
- Institute of Forensic Science, Ministry of Public Security, Beijing, China
| | - Chunyu Li
- School of Criminal Investigation, People’s Public Security University of China, Beijing, China
| |
Collapse
|
18
|
Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr Rev Food Sci Food Saf 2021; 20:3620-3666. [PMID: 34056832 DOI: 10.1111/1541-4337.12764] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 12/18/2022]
Abstract
The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
Collapse
Affiliation(s)
| | - Stephen G Giteru
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Food & Bio-based Products, AgResearch Limited, Tennent Drive, Palmerston North, 4410, New Zealand
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| |
Collapse
|
19
|
Leng T, Li F, Chen Y, Tang L, Xie J, Yu Q. Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model. Meat Sci 2021; 180:108559. [PMID: 34049182 DOI: 10.1016/j.meatsci.2021.108559] [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: 10/14/2020] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 11/28/2022]
Abstract
With application of PLS regression and SVR, quantitation models of near infrared diffuse reflectance spectroscopy were established for the first time to predict the content of volatile basic nitrogen (TVB-N) content in beef and pork. Results indicated that the best PLS model based on the raw spectra showed an excellent prediction performance with a high value of correlation coefficient at 0.9366 and a low root-mean-square error of prediction value of 3.15, and none of those pretreatment methods could improve the prediction performance of the PLS model. Moreover, comparatively the model obtained by SVR showed inferior quantitative predictive ability (R = 0.8314, RMSEP = 4.61). Analysis on VIP selected wavelengths inferred amino bond containing compounds and lipid may play important roles in the development of PLS models for TVB-N. Results from this study demonstrated the potential of using NIR spectroscopy and PLS for the prediction of TVB-N in beef and pork while more efforts are required to improve the performance of SVR models.
Collapse
Affiliation(s)
- Tuo Leng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| | - Feng Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China.
| | - Lijun Tang
- Food Inspection and Testing Institute of Jiangxi Province, Nanchang 330046, People's Republic of China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, People's Republic of China
| |
Collapse
|
20
|
Özdoğan G, Lin X, Sun DW. Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.044] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
21
|
Ghidini S, Chiesa LM, Panseri S, Varrà MO, Ianieri A, Pessina D, Zanardi E. Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy. Foods 2021; 10:foods10040885. [PMID: 33919551 PMCID: PMC8074186 DOI: 10.3390/foods10040885] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 11/30/2022] Open
Abstract
The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10–1000 mg kg−1 using the 1000–2500 nm NIR spectra of artificially-contaminated fish. The two models were then validated using a new set of naturally contaminated samples in which histamine content was determined by conventional high-performance liquid chromatography (HPLC) analysis. As for calibration results, coefficient of determination (r2) > 0.98, root mean square of estimation (RMSEE) ≤ 5 mg kg−1 and root mean square of cross-validation (RMSECV) ≤ 6 mg kg−1 were achieved. Both models were optimal also in the validation stage, showing r2 values > 0.97, root mean square errors of prediction (RMSEP) ≤ 10 mg kg−1 and relative range error (RER) ≥ 25, with better results showed by the model for processed fish. The promising results achieved suggest NIR spectroscopy as an implemental analytical solution in fish industries and markets to effectively determine histamine amounts.
Collapse
Affiliation(s)
- Sergio Ghidini
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; (S.G.); (M.O.V.); (A.I.); (E.Z.)
| | - Luca Maria Chiesa
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Milan, Italy;
| | - Sara Panseri
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Milan, Italy;
- Correspondence:
| | - Maria Olga Varrà
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; (S.G.); (M.O.V.); (A.I.); (E.Z.)
| | - Adriana Ianieri
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; (S.G.); (M.O.V.); (A.I.); (E.Z.)
| | - Davide Pessina
- Quality Department, Italian Retail Il Gigante SpA, 20133 Milan, Italy;
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; (S.G.); (M.O.V.); (A.I.); (E.Z.)
| |
Collapse
|
22
|
Moosavi-Nasab M, Khoshnoudi-Nia S, Azimifar Z, Kamyab S. Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta-analysis. Sci Rep 2021; 11:5094. [PMID: 33658634 PMCID: PMC7930251 DOI: 10.1038/s41598-021-84659-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 01/25/2021] [Indexed: 11/09/2022] Open
Abstract
Recently, hyperspectral-imaging (HSI), as a rapid and non-destructive technique, has generated much interest due to its unique potential to monitor food quality and safety. The specific aim of the study is to investigate the potential of the HSI (430-1010 nm) coupled with Linear Deep Neural Network (LDNN) to predict the TVB-N content of rainbow trout fillet during 12 days storage at 4 ± 2 °C. After the acquisition of hyperspectral images, the TVB-N content of fish fillets was obtained by a conventional method (micro-Kjeldahl distillation). To simplify the calibration models, nine optimal wavelengths were selected by the successive projections algorithm. A seven layers LDNN was designed to estimate the TVB-N content of samples. The LDNN model showed acceptable performance for prediction of TVB-N content of fish fillet (R2p = 0.853; RSMEP = 3.159 and RDP = 3.001). The performance of LDNN model was comparable with the results of previous works. Although, the results of the meta-analysis did not show any significant difference between various chemometric models. However, the least-squares support vector machine algorithm showed better prediction results as compared to the other models (RMSEP: 2.63 and R2p = 0.897). Further studies are required to improve the prediction power of the deep learning model for prediction of rainbow-trout fish quality.
Collapse
Affiliation(s)
- Marzieh Moosavi-Nasab
- Seafood Processing Research Group, Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. Box 71441-65186, Shiraz, Iran.
| | - Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, P.O. Box 71441-65186, Shiraz, Iran
| | - Zohreh Azimifar
- Department of Computer Science and Engineering, Shiraz University, P.O. Box 71936-16548, Shiraz, Iran
| | - Shima Kamyab
- Department of Computer Science and Engineering, Shiraz University, P.O. Box 71936-16548, Shiraz, Iran
| |
Collapse
|
23
|
Bwambok DK, Siraj N, Macchi S, Larm NE, Baker GA, Pérez RL, Ayala CE, Walgama C, Pollard D, Rodriguez JD, Banerjee S, Elzey B, Warner IM, Fakayode SO. QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs. SENSORS (BASEL, SWITZERLAND) 2020; 20:E6982. [PMID: 33297345 PMCID: PMC7730680 DOI: 10.3390/s20236982] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/01/2020] [Accepted: 12/03/2020] [Indexed: 12/23/2022]
Abstract
Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.
Collapse
Affiliation(s)
- David K. Bwambok
- Chemistry and Biochemistry, California State University San Marcos, 333 S. Twin Oaks Valley Rd, San Marcos, CA 92096, USA;
| | - Noureen Siraj
- Department of Chemistry, University of Arkansas at Little Rock, 2801 S. University Ave, Little Rock, AR 72204, USA; (N.S.); (S.M.)
| | - Samantha Macchi
- Department of Chemistry, University of Arkansas at Little Rock, 2801 S. University Ave, Little Rock, AR 72204, USA; (N.S.); (S.M.)
| | - Nathaniel E. Larm
- Department of Chemistry, University of Missouri, 601 S. College Avenue, Columbia, MO 65211, USA; (N.E.L.); (G.A.B.)
| | - Gary A. Baker
- Department of Chemistry, University of Missouri, 601 S. College Avenue, Columbia, MO 65211, USA; (N.E.L.); (G.A.B.)
| | - Rocío L. Pérez
- Department of Chemistry, Louisiana State University, 232 Choppin Hall, Baton Rouge, LA 70803, USA; (R.L.P.); (C.E.A.); (I.M.W.)
| | - Caitlan E. Ayala
- Department of Chemistry, Louisiana State University, 232 Choppin Hall, Baton Rouge, LA 70803, USA; (R.L.P.); (C.E.A.); (I.M.W.)
| | - Charuksha Walgama
- Department of Physical Sciences, University of Arkansas-Fort Smith, 5210 Grand Ave, Fort Smith, AR 72913, USA; (C.W.); (S.B.)
| | - David Pollard
- Department of Chemistry, Winston-Salem State University, 601 S. Martin Luther King Jr Dr, Winston-Salem, NC 27013, USA;
| | - Jason D. Rodriguez
- Division of Complex Drug Analysis, Center for Drug Evaluation and Research, US Food and Drug Administration, 645 S. Newstead Ave., St. Louis, MO 63110, USA;
| | - Souvik Banerjee
- Department of Physical Sciences, University of Arkansas-Fort Smith, 5210 Grand Ave, Fort Smith, AR 72913, USA; (C.W.); (S.B.)
| | - Brianda Elzey
- Science, Engineering, and Technology Department, Howard Community College, 10901 Little Patuxent Pkwy, Columbia, MD 21044, USA;
| | - Isiah M. Warner
- Department of Chemistry, Louisiana State University, 232 Choppin Hall, Baton Rouge, LA 70803, USA; (R.L.P.); (C.E.A.); (I.M.W.)
| | - Sayo O. Fakayode
- Department of Physical Sciences, University of Arkansas-Fort Smith, 5210 Grand Ave, Fort Smith, AR 72913, USA; (C.W.); (S.B.)
| |
Collapse
|
24
|
Li R, Zeng C, Li J, Zhu K, Lin X, Wen J, Guo H, Weng W, Wang D, Ji S. Characterization of the Fruits and Seeds of Alpinia Oxyphylla Miq by High-Performance Liquid Chromatography (HPLC) and near-Infrared Spectroscopy (NIRS) with Partial Least-Squares (PLS) Regression. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1715996] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Rong Li
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Canbiao Zeng
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Junni Li
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Kailian Zhu
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Xinxin Lin
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Jingfeng Wen
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Huanjia Guo
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Wenfeng Weng
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Dong Wang
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Shengguo Ji
- Department of Pharmaceutical Analysis, School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| |
Collapse
|
25
|
Khoshnoudi-Nia S, Moosavi-Nasab M. Prediction of various freshness indicators in fish fillets by one multispectral imaging system. Sci Rep 2019; 9:14704. [PMID: 31605023 PMCID: PMC6789145 DOI: 10.1038/s41598-019-51264-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Accepted: 09/29/2019] [Indexed: 01/16/2023] Open
Abstract
In current study, a simple multispectral imaging (430–1010 nm) system along with linear and non-linear regressions were used to assess the various fish spoilage indicators during 12 days storage at 4 ± 2 °C. The indicators included Total-Volatile Basic Nitrogen (TVB-N) and Psychrotrophic Plate Count (PPC) and sensory score in fish fillets. immediately, after hyperspectral imaging, the reference values (TVB-N, PPC and sensory score) of samples were obtained by traditional method. To simplify the calibration models, nine optimal wavelengths were selected by genetic algorithm. The prediction performance of various chemometric models including partial least-squares regression (PLSR), multiple-linear regression (MLR), least-squares support vector machine (LS-SVM) and back-propagation artificial neural network (BP-ANN) were compared. All models showed acceptable performance for simultaneous predicting of PPC, TVB-N and sensory score (R2P ≥ 0.853 and RPD ≥ 2.603). Non-linear models were considered better quantitative model to predict all of three freshness indicators in fish fillets. Among the three spoilage indices, the best predictive power was obtained for PPC value and the weakest one was acquired for TVB-N content prediction. The best model for prediction TVB-N (R2p = 0.862; RMSEP = 3.542 and RPD = 2.678) and sensory score (R2p = 0.912; RMSEP = 1.802 and RPD = 3.33) belonged to GA-LS-SVM and for prediction of PPC value was BP-ANN (R2p = 0.921; RMSEP = 0.504 and RPD = 3.64). Therefore, developing multispectral imaging system based on LS-SVM model seems to be suitable for simultaneous prediction of all three indicators (R2P > 0.862 and RPD > 2.678). Further studies needed to improve the accuracy and applicability of HSI system for predicting freshness of rainbow-trout fish.
Collapse
Affiliation(s)
- Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, PO Box: 71441-65186, Shiraz, Iran.
| | - Marzieh Moosavi-Nasab
- Seafood Processing Research Group & Department of Food Science and Technology, School of Agriculture, Shiraz University, PO Box: 71441-65186, Shiraz, Iran.
| |
Collapse
|