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Ibrahim A, Bakar K, Bakar J, Nirmal NP, Ikhwanuddin M, Karim NU. Effects of Annona muricata Extract on Trypsin, Cathepsin B and Collagenase Activities and Textural Changes in Chilled Macrobrachium rosenbergii. Foods 2023; 12:foods12091887. [PMID: 37174425 PMCID: PMC10178029 DOI: 10.3390/foods12091887] [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: 03/05/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study is to determine the inhibitory effects of Annona muricata leaves extract (AMLE) (0, 3, 10 and 20%) on the trypsin, cathepsin B and collagenase activities extracted from the cephalothorax of Macrobrachium rosenbergii. In addition, the textural changes in M. rosenbergii during 20 days of cold storage (4 °C) were also determined. M. rosenbergii were soaked in four different treatments: 0, 3, 10 and 20% AMLE and 1.25% sodium metabisulphate for 10 min at 4 °C. Protease activity was significantly (p < 0.05) reduced at 10 and 20% AMLE. Similarly, cathepsin B showed a significant (p < 0.05) low after treatment at 20% AMLE. The maximum inhibitory activity of trypsin was achieved at 20% AMLE and the standard inhibitor (Tosyl-L-lysyl-chloromethane hydrochloride (TLCK)) compared to the control. Whereas, the lowest collagenase activity was obtained at 20% AMLE compared to the control. These inhibitory effects further maintain the firmness of M. rosenbergii coated with 20% AMLE up to the eighth day of storage when compared to the control. Meanwhile, the highest penetration work was found in the M. rosenbergii coated with 20% AMLE at the twentieth day of storage. In conclusion, treatment at 20% AMLE could be used as a natural preservative to inhibit protease, trypsin and collagenase activity of M. rosenbergii and thus can maintain firmness for up to 8 days of storage.
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Affiliation(s)
- Amalina Ibrahim
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Kamariah Bakar
- Institute of Biotechnology Marine, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Nakhon Pathom 73170, Thailand
| | - Mhd Ikhwanuddin
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Nurul Ulfah Karim
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
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Fan Y, Yu M, Li D, Zhao G, Zhang M, Wang Z, Liu Y, Zhou D. Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. Foods 2023; 12:foods12071514. [PMID: 37048335 PMCID: PMC10094519 DOI: 10.3390/foods12071514] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/21/2023] [Accepted: 03/30/2023] [Indexed: 04/07/2023] Open
Abstract
The deepening of color of ready-to-eat (RTE) abalone during storage leads to sensory quality degradation, which seriously affects the shelf life of products and consumers’ purchasing desire. The goal of this study is to look into the causes of non-enzymatic browning and lipid oxidation, as well as how to control them, and their effect on the color of RTE abalone during storage. The control, bloodletting and antioxidants groups (lactic acid, citric acid and 4-hexylresorcinol) of RTE abalone were stored for 0, 20 and 40 days at 40 °C, respectively, to explore the rule and mechanism of the color change in RTE abalone. This research shows that RTE abalone undergoes browning during storage. Meanwhile, the content of reducing sugar, phenols and unsaturated fatty acids decreases, while the formation of lipid hydroperoxides and aldehydes increases during storage. In addition, the color change in RTE abalone during storage is mainly related to the Maillard reaction, while the lipid oxidation mainly forms pyrrole and participates in the Strecker degradation process as part of the Maillard reaction. The quality of RTE abalone can be maintained by controlling browning effectively as well as lipid oxidation through bloodletting and the addition of antioxidants to ensure that RTE abalone has high storage stability. According to our research, bloodletting and the addition of antioxidants to RTE abalone have a good application prospect and popularizing value in the storage of RTE abalone.
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Affiliation(s)
- Yingchen Fan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Manman Yu
- College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Guanhua Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zonghan Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yuxin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
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3
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Yu MM, Fan YC, Xu SJ, Liu YX, Wu ZX, Zhou DY, Zhu BW. Effects of antioxidants on the texture and protein quality of ready-to-eat abalone muscles during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Marasinghe B, Rathnayake R, Ranasinghe R, Madurakanthi A, Senevirathne W. Effect of gamma irradiation on microbial, physical and chemical parameters of postharvest Penaeus monodon F. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Liu Y, Yang J, Ma H, Qi H, Jia S, Li W, Li J, Zhuang S, Luo Y. Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1974139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yiming Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingyi Yang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Haoyuan Ma
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hang Qi
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Shiliang Jia
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Weidong Li
- Tangshan Haidu Seafood Co., Ltd, Tangshan, Heibei, China
| | - Jinlu Li
- Tangshan Haidu Seafood Co., Ltd, Tangshan, Heibei, China
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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6
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Castagnini J, Iaccheri E, Tylewicz U, Dalla Rosa M, Rocculi P. Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Li DY, Liu ZQ, Liu B, Qi Y, Liu YX, Liu XY, Qin L, Zhou DY, Shahidi F. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage. J Food Sci 2020; 85:2673-2680. [PMID: 32790209 DOI: 10.1111/1750-3841.15370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 11/28/2022]
Abstract
The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls. The increases in trichloroacetic acid-soluble peptide (TCA-soluble peptide) content and myofibril fragmentation index (MFI) were also observed, suggesting the degradation of protein. Pearson correlation analysis showed that the decreased instrumental texture parameters were negatively correlated with the increased carbonyl content, TCA-soluble peptide, MFI, porosity, and pore size as well as the decreased water-holding capacity (WHC), thus, it was hypothesized that protein oxidation and degradation were responsible for changes in the microstructure and reduction of WHC, which ultimately resulted in texture deterioration of RTE shrimps.
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Affiliation(s)
- De-Yang Li
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Zi-Qiang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Bing Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yan Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Xiao-Yang Liu
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian, 116034, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3 × 9, Canada
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Fan H, Fan D, Huang J, Zhao J, Yan B, Ma S, Zhou W, Zhang H. Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102368] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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9
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Noshad M, Nasehi B, Anvar A. Effects of Quince Seed Mucilage and Green Tea Extract as Active Edible Coatings on Quality of Pacific White Shrimps During Cold Storage. NUTRITION AND FOOD SCIENCES RESEARCH 2020. [DOI: 10.29252/nfsr.7.2.29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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10
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Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening. Food Chem 2019; 290:277-285. [PMID: 31000048 DOI: 10.1016/j.foodchem.2019.03.147] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 03/26/2019] [Accepted: 03/28/2019] [Indexed: 01/30/2023]
Abstract
Fluorescein-isothiocyanate (FITC) labeled trypsin-like protease was prepared and injected into the hepatopancreas of white shrimp. Different segments of the injected shrimp were analyzed with a fluorescence microscope during storage. FITC-trypsin-like protease can be detected in the first segment of shrimp muscle at day 4, while it cannot be observed in the second segment until day 6. The results showed that trypsin-like protease can migrate from hepatopancreas to the tail portion. Texture profile analysis showed that soybean trypsin inhibitor retarded the softening of the shrimp muscle. The rheological results revealed that the content of myosin heavy chain (MHC) in shrimp muscle was decreased with the extended storage time. Proteomics analysis displayed that trypsin-like protease accelerated the metabolism of postmortem muscle. It can be concluded that trypsin-like protease migrated from the hepatopancreas to the muscle tissue, degraded myofibrillar protein, deteriorated the muscle texture, and eventually leaded to the softening of white shrimp.
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11
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Wang J, Tang J, Rasco B, Sablani SS, Ovissipour M, Qu Z. Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2073-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Hassoun A, Karoui R. Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations. Crit Rev Food Sci Nutr 2017; 57:1976-1998. [PMID: 26192079 DOI: 10.1080/10408398.2015.1047926] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Although being one of the most vulnerable and perishable products, fish and other seafoods provide a wide range of health-promoting compounds. Recently, the growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Several traditional physicochemical, textural, sensory, and electrical methods have been used to evaluate freshness and authentication of fish and other seafood products. Despite the importance of these standard methods, they are expensive and time-consuming, and often susceptible to large sources of variation. Recently, spectroscopic methods and other emerging techniques have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any online monitoring system. This review describes firstly and briefly the basic principles of multivariate data analysis, followed by the most commonly traditional methods used for the determination of the freshness and authenticity of fish and other seafood products. A special focus is put on the use of rapid and nondestructive techniques (spectroscopic techniques and instrumental sensors) to address several issues related to the quality of these products. Moreover, the advantages and limitations of each technique are reviewed and some perspectives are also given.
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Affiliation(s)
- Abdo Hassoun
- a Université d'Artois, Institut Régional en Agroalimentaire et Biotechnologie Charles Violette, Equipe Qualité et Sécurité des Aliments (QSA), Unité Ingénierie de Formulation des Aliments et Altération (IFAA), Faculté des Sciences Jean-Perrin , Lens , France
| | - Romdhane Karoui
- a Université d'Artois, Institut Régional en Agroalimentaire et Biotechnologie Charles Violette, Equipe Qualité et Sécurité des Aliments (QSA), Unité Ingénierie de Formulation des Aliments et Altération (IFAA), Faculté des Sciences Jean-Perrin , Lens , France
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13
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Li XX, Liu S, Su W, Cai L, Li J. Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis
and correlation to water distribution and mobility by low-field NMR during frozen storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13220] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiu-xia Li
- Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, Food Analysis and Engineering Department, College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524088 China
- Food Science and Engineering Department, College of Food Science and Technology; Bohai University Jinzhou; Liaoning 121013 China
| | - Shucheng Liu
- Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, Food Analysis and Engineering Department, College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524088 China
| | - Weiming Su
- Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, Food Analysis and Engineering Department, College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524088 China
| | - Luyun Cai
- Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, Food Analysis and Engineering Department, College of Food Science and Technology; Guangdong Ocean University; Zhanjiang 524088 China
- Food Science and Engineering Department, College of Food Science and Technology; Bohai University Jinzhou; Liaoning 121013 China
| | - Jianrong Li
- Food Science and Engineering Department, College of Food Science and Technology; Bohai University Jinzhou; Liaoning 121013 China
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Xiong C, Liu C, Liu W, Pan W, Ma F, Chen W, Chen F, Yang J, Zheng L. Noninvasive discrimination and textural properties of E-beam irradiated shrimp. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Okpala COR, Bono G. Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1231-1240. [PMID: 25866918 DOI: 10.1002/jsfa.7211] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 03/29/2015] [Accepted: 04/07/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses. RESULTS No significant correlation (P > 0.05) was found between the biometric and physicochemical indices of the sampled L. vannamei specimens. Possibly the lack of post-mortem and physical change(s) at day of harvest together with the absence of temporal variable may have collectively limited the degree of any significant correlation between biometric and physicochemical data points measured in this study. Although the TWs of freshly harvested L. vannamei shrimp resembled (P > 0.05), SL and CF differed significantly (P < 0.05) with minimal explained variance. Moreover, some biometric and physicochemical variables were independently correlated (P < 0.05). CONCLUSION Data indicated that no significant correlation existed between biometric and physicochemical characteristics of freshly harvested L. vannamei shrimp. Across the farms studied, however, the biometric data were comparable. To best knowledge, this is the first study to investigate the biometric and physicochemical properties of freshly harvested shrimp using a comparative approach, which is also applicable to other economically important aquaculture species. Overall, this work provides useful information for competent authorities/stakeholders of the fishery industry and serves as a baseline for preservative treatments.
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Affiliation(s)
- Charles Odilichukwu R Okpala
- School of Science, Monash University, 46150, Bandar Sunway, Selangor DE, Malaysia
- Department of Chemical and Environmental Engineering, Masdar Institute, PO Box 54224, Abu Dhabi, United Arab Emirates
- Istituto per l'Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara 61, 91026, Mazara del Vallo, Italy
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara 61, 91026, Mazara del Vallo, Italy
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Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydr Polym 2016; 137:249-254. [DOI: 10.1016/j.carbpol.2015.10.084] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 10/19/2015] [Accepted: 10/26/2015] [Indexed: 11/17/2022]
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17
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Rodríguez A, Maier L, Paseiro-Losada P, Aubourg SP. Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.913753] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn (Metapenaeus ensis). J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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García-Sifuentes CO, Pacheco-Aguilar R, Scheuren-Acevedo SM, Carvallo-Ruiz G, Garcia-Sanchez G, Gollas-Galván T, Hernández-López J. Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice. FOOD SCI TECHNOL INT 2013; 19:261-9. [DOI: 10.1177/1082013212452386] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater ( p ≤ 0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased ( p ≤ 0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased ( p ≤ 0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp ( p ≤ 0.05). Control showed more ( p ≤ 0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower ( p ≤ 0.05) than control. However, during the storage, water holding capacity increased ( p ≤ 0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences ( p > 0.05) were observed after the second day. The thermal stability of myosin ( Tmax) showed differences ( p ≤ 0.05) among control and stressed shrimp, whereas no differences for Δ H were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.
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Affiliation(s)
- Celia Olivia García-Sifuentes
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Susana María Scheuren-Acevedo
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Gisela Carvallo-Ruiz
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Guillermina Garcia-Sanchez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Teresa Gollas-Galván
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Jorge Hernández-López
- Centro de Investigaciones Biológicas del Noroeste S.C., Calle Centenario Norte 5, Hermosillo, Sonora, México
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