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Chaula D, Jacobsen C, Laswai HS, Chove BE, Dalsgaard A, Mdegela R, Hyldig G. Changes in fatty acids during storage of artisanal‐processed freshwater sardines (
Rastrineobola argentea
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Affiliation(s)
- Davis Chaula
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Charlotte Jacobsen
- National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark
| | - Henry S. Laswai
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Bernard Elias Chove
- Department of Food Sciences and Agro‐Processing Sokoine University of Agriculture Morogoro Tanzania
| | - Anders Dalsgaard
- Faculty of Health and Medical Sciences, Section of Food Safety and Zoonoses, Department of Veterinary and Animal Sciences University of Copenhagen Frederiksberg C Denmark
| | - Robinson Mdegela
- College of Veterinary and Medical Sciences, Department of Veterinary Medicine and Public Health Sokoine University of Agriculture Morogoro Tanzania
| | - Grethe Hyldig
- National Food Institute, Division for Food Technology Technical University of Denmark Lyngby Denmark
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Asamoah EK, Nunoo FK, Addo S, Nyarko JO, Acquah SA, Hyldig G. Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110458] [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]
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Kumar GP, Xavier KM, Nayak BB, Kumar SH, Gudipati V, Benerjee K, Priyadarshini BM, Balange AK. Quality evaluation of vacuum‐pack ready to eat hot smoked pangasius fillets during refrigerated storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- G Praveen Kumar
- Department of Fish Processing Technology APFU‐College of Fishery Science Muthukur‐524344 Andhra Pradesh India
| | - K.A. Martin Xavier
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova Mumbai‐400061 Maharashtra India
| | - Binaya Bhusan Nayak
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova Mumbai‐400061 Maharashtra India
| | - Sanath H Kumar
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova Mumbai‐400061 Maharashtra India
| | | | - Kaushik Benerjee
- National Referral Laboratory ICAR‐National Research Centre for Grapes Manjri Pune 412307 Maharashtra India
| | - Bhargavi M Priyadarshini
- Department of Fish Processing Technology & Engg College of Fisheries Central AgricultureUniversity Lembucherra, Agartala, Tripura (West)‐799210
| | - Amjad K. Balange
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova Mumbai‐400061 Maharashtra India
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Tirtawijaya G, Lee MJ, Negara BFSP, Cho WH, Sohn JH, Kim JS, Choi JS. Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel ( Scomber japonicus). Foods 2021; 10:foods10081962. [PMID: 34441740 PMCID: PMC8393352 DOI: 10.3390/foods10081962] [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: 07/12/2021] [Revised: 08/17/2021] [Accepted: 08/19/2021] [Indexed: 01/06/2023] Open
Abstract
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.
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Affiliation(s)
- Gabriel Tirtawijaya
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Mi-Jeong Lee
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Woo-Hee Cho
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Jae-Hak Sohn
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Jin-Soo Kim
- Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheongdaegukchi-gil, Gyeongsangnam-do, Tongyeong-si 53064, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
| | - Jae-Suk Choi
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
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Das S, Kumar Singh V, Kumar Dwivedy A, Kumar Chaudhari A, Deepika, Kishore Dubey N. Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B 1 contamination and deterioration of nutritional qualities. Food Chem 2020; 344:128574. [PMID: 33218855 DOI: 10.1016/j.foodchem.2020.128574] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 10/31/2020] [Accepted: 11/03/2020] [Indexed: 02/05/2023]
Abstract
Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B1 causing considerable loss in nutritional value is a major challenge. However, employment of essential oils for protecting food commodities is much limited due to high volatility, and increased susceptibility to oxidation. Therefore, objective of the present investigation was encapsulation of Pimpinella anisum essential oil in chitosan nanobiopolymer (CS-PAEO-Nm) to improve its bioefficacy, and sensorial suitability for application in food system. The synthesized CS-PAEO-Nm was characterized through SEM, FTIR, and XRD and evaluated for improved biological activity. The CS-PAEO-Nm exhibited improved antifungal (minimum inhibitory concentration = 0.08 μL/mL) and antiaflatoxigenic (minimum aflatoxin inhibitory concentration = 0.07 μL/mL) activities. CS-PAEO-Nm treatment significantly inhibited ergosterol, enhanced leakage of ions and induced impairment in defense enzymes (p < 0.05). In situ minerals and macronutrient preservation, and acceptable sensorial characteristics suggested possible recommendation of nanoencapsulated PAEO as potential safe green food preservative.
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Affiliation(s)
- Somenath Das
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Vipin Kumar Singh
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Abhishek Kumar Dwivedy
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Anand Kumar Chaudhari
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Deepika
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Centre of Advanced Studies in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Gladyshev MI, Sushchik NN. Long-chain Omega-3 Polyunsaturated Fatty Acids in Natural Ecosystems and the Human Diet: Assumptions and Challenges. Biomolecules 2019; 9:biom9090485. [PMID: 31547473 PMCID: PMC6770104 DOI: 10.3390/biom9090485] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/28/2019] [Accepted: 09/07/2019] [Indexed: 01/05/2023] Open
Abstract
Over the past three decades, studies of essential biomolecules, long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), have made considerable progress, resulting in several important assumptions. However, new data, which continue to appear, challenge these assumptions. Based on the current literature, an attempt is made to reconsider the following assumptions: 1. There are algal classes of high and low nutritive quality. 2. EPA and DHA decrease with increasing eutrophication in aquatic ecosystems. 3. Animals need EPA and DHA. 4. Fish are the main food source of EPA and DHA for humans. 5. Culinary treatment decreases EPA and DHA in products. As demonstrated, some of the above assumptions need to be substantially specified and changed.
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Affiliation(s)
- Michail I Gladyshev
- Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia.
- Siberian Federal University, Svobodny av. 79, Krasnoyarsk 660041, Russia.
| | - Nadezhda N Sushchik
- Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia.
- Siberian Federal University, Svobodny av. 79, Krasnoyarsk 660041, Russia.
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Chaula D, Laswai H, Chove B, Dalsgaard A, Mdegela R, Jacobsen C, Hyldig G. Effect of clove ( Syzygium aromaticum) and seaweed ( Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun-dried sardines ( Rastrineobola argentea) from Lake Victoria, Tanzania. Food Sci Nutr 2019; 7:1406-1416. [PMID: 31024714 PMCID: PMC6475747 DOI: 10.1002/fsn3.975] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 01/22/2019] [Accepted: 01/25/2019] [Indexed: 01/02/2023] Open
Abstract
Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health-promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun-dried products suffer from characteristic off-flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun-dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun-dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega-3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega-3-rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.
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Affiliation(s)
- Davis Chaula
- Department of Food Technology, Nutrition and Consumer SciencesSokoine University of AgricultureMorogoroTanzania
| | - Henry Laswai
- Department of Food Technology, Nutrition and Consumer SciencesSokoine University of AgricultureMorogoroTanzania
| | - Bernard Chove
- Department of Food Technology, Nutrition and Consumer SciencesSokoine University of AgricultureMorogoroTanzania
| | - Anders Dalsgaard
- Department of Veterinary and Animal SciencesUniversity of CopenhagenCopenhagenDenmark
| | - Robinson Mdegela
- Department of Veterinary Medicine and Public HealthSokoine University of AgricultureMorogoroTanzania
| | | | - Grethe Hyldig
- National Food InstituteTechnical University of Denmark LyngbyDenmark
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