1
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Gao R, Liu L, Monto AR, Su K, Zhang H, Shi T, Xiong Z, Xu G, Luo Y, Bao Y, Yuan L. Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and traditional aquaculture in ponds and protein stability during freeze-thaw cycles. Food Chem 2024; 451:139325. [PMID: 38657519 DOI: 10.1016/j.foodchem.2024.139325] [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: 02/02/2024] [Revised: 04/02/2024] [Accepted: 04/08/2024] [Indexed: 04/26/2024]
Abstract
Muscle protein stability during freeze-thaw (F-T) cycles was investigated with tilapia cultured in recirculating aquaculture systems (RAS) and traditional aquaculture in ponds (TAP). This study found that fatty acids (eg., palmitic acid) were enriched in TAP, while antioxidants (eg., glutathione) were enriched in RAS. Generally, proteins in the RAS group exhibited greater stability against denaturation during the F-T cycle, suggested by a less decrease in haem protein content (77% in RAS and 86% in TAP) and a less increase in surface hydrophobicity of sarcoplasmic protein (63% in RAS and 101% in TAP). There was no significant difference in oxidative stability of myofibrillar protein between the two groups. This study provides a theoretical guide for the quality control of tilapia cultured in RAS during frozen storage.
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Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Lu Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Kai Su
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Hao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Gangchun Xu
- Key Laboratory of Freshwater, Fisheries and Germplasm Resources Utilization, Freshwater Fisheries Research Centre of Chinese Academy of Fishery Sciences, Ministry of Agriculture and Rural Affairs, Wuxi, Jiangsu 214081, China
| | - Yongju Luo
- Guangxi Institute of Aquatic Sciences, Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Farming, Nanning, Guangxi 530021, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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2
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Liu Y, Tan Y, Luo Y, Li X, Hong H. Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets. Food Chem 2024; 434:137396. [PMID: 37708574 DOI: 10.1016/j.foodchem.2023.137396] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 08/06/2023] [Accepted: 09/02/2023] [Indexed: 09/16/2023]
Abstract
Oxidation of myofibrillar proteins (MPs) is considered as an important reason for the quality deterioration of frozen stored fish fillets, but the impact of the thawing process on the oxidation and thereby property changes of MPs has been largely neglected. In this study, we incubated MPs for 24 h at 4 °C with thawing exudates collected from fish fillets stored at -20 °C for 0-5 months to mimic the thawing process. Exudates treatment induced the increased content of carbonyls, Schiff bases, and dityrosine, structural changes, and the decreased water-holding capacity of MPs. SDS-PAGE and LC-MS/MS results indicated that exudates caused the degradation of MPs with the potential involvement of lipid oxidation products, hemoglobin, and proteases. Prolonged frozen storage decreased antioxidant enzyme activity and increased lipid oxidation products in exudates, which might be the reason for exudates from fillets frozen for longer periods can cause more severe oxidation and degradation of MPs.
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Affiliation(s)
- Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingmin Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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3
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Giovannini E, Bonasoni MP, Bardaro M, Russello G, Carretto E, Zerbini A, Gargano G, Pelotti S. Postmortem histological freeze-thaw artifacts: a case report of a frozen infant and literature review. Forensic Sci Med Pathol 2023:10.1007/s12024-023-00752-w. [PMID: 37981603 DOI: 10.1007/s12024-023-00752-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/06/2023] [Indexed: 11/21/2023]
Abstract
Freezing and thawing have the potential to alter the gross and histologic appearance of tissues, causing damage to individual cells and disrupting the overall architecture. In forensic investigations, freezing and thawing can play a crucial role in cases of unknown cause of death. Perpetrators may use freezing preservation to conceal the body or obscure the time of death. Freezing can also occur naturally when a body is exposed to the elements, sometimes even leading to death itself. We present a case report involving an autopsy performed on an infant, who died of natural causes, after undergoing freezing and thawing. The objective of this study was to identify and discuss the histological artifacts observed in different tissues as a result of the freeze-thaw process. Histologically, the infant's tissues exhibited the most common features described in the literature. Ice crystal artifacts, characterized by expansion of the extracellular space and tissue clefts, were found in the heart, brain, liver, lungs, and kidneys. On the contrary, adipose tissue was not affected, likely due to the scarcity of water. Freeze-thaw artifacts should be taken into account whether a body is known to have been frozen or to add further data if found already defrosted.
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Affiliation(s)
- Elena Giovannini
- Unit of Legal Medicine, Department of Medical and Surgical Sciences, University of Bologna, Via Irnerio 49, 40126, Bologna, Italy
| | - Maria Paola Bonasoni
- Unit of Legal Medicine, Department of Medical and Surgical Sciences, University of Bologna, Via Irnerio 49, 40126, Bologna, Italy.
- Pathology Unit, Azienda USL-IRCCS Di Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy.
| | - Marcellino Bardaro
- Unit of Microbiology, Azienda USL-IRCCS Di Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy
| | - Giuseppe Russello
- Unit of Microbiology, Azienda USL-IRCCS Di Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy
| | - Edoardo Carretto
- Unit of Microbiology, Azienda USL-IRCCS Di Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy
| | - Alessandro Zerbini
- Unit of Clinical Immunology, Allergy and Advanced Biotechnologies, Azienda USL-IRCCS Di Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy
| | - Giancarlo Gargano
- Neonatal Intensive Care, Azienda USL-IRCCS Di Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy
| | - Susi Pelotti
- Unit of Legal Medicine, Department of Medical and Surgical Sciences, University of Bologna, Via Irnerio 49, 40126, Bologna, Italy
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4
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Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage. Foods 2022. [PMCID: PMC9601341 DOI: 10.3390/foods11203247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, the comparison effects of ultrasound-assisted immersion freezing (UIF) at different ultrasonic power, immersion freezing (IF), and air freezing (AF) on the protein thermal stability, protein structure, and physicochemical properties of adductor muscle of scallop (Argopecten irradians) (AMS) during frozen storage were investigated. Principal component analysis and the Taylor diagram were used to comprehensively analyze all the indicators tested. The results showed that the UIF at 150 W (UIF-150) treatment was the most effective way to delay the quality deterioration of AMS during 90-day frozen storage. This was mainly because, compared to AF and IF treatments, UIF-150 treatment more effectively minimized the changes in the primary, secondary and tertiary structures of myofibrillar proteins, and it preserved the protein thermal stability of AMS by producing small and regular ice crystals in the AMS tissue during the freezing process. Moreover, the results of physicochemical properties indicated that UIF-150 treatment significantly inhibited the fat oxidation and microbiological activities of frozen AMS, and it finally maintained the microstructure and texture of AMS during frozen storage. Overall, UIF-150 has potential industrial application prospects in the rapid freezing and quality preservation of scallops.
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5
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Kagan R, Viner TC. Identification of freeze-thaw artifact in fresh and decomposed black rockfish ( Sebastes melanops) and steelhead trout ( Oncorhynchus mykiss). Vet Pathol 2022; 59:1022-1030. [PMID: 36003021 DOI: 10.1177/03009858221120012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Identification of freeze-thaw artifact in fish can help to determine whether they have been harvested within the appropriate season and monitor adherence to fishing regulations. Recognition of freeze-specific changes will also prevent potential misinterpretation due to decomposition, disease, injury, or species variation. An initial survey using black rockfish (Sebastes melanops) identified which tissues reliably exhibit freeze artifact. Tissues were exposed to different treatments: immediate formalin fixation; refrigeration or storage at room temperature for 24, 48, or 72 hours; or freezing for 1, 8, or 28 days. Three fish underwent a combination of treatments. Tissue changes in each treatment group were compared macroscopically and microscopically. Macroscopic changes in frozen-thawed and never-frozen fish overlapped somewhat; however, microscopic findings of skeletal myocyte cavitation, lens liquefaction, and brain tissue fractures were consistent findings only in frozen-thawed tissues. A validation study was then done to establish the accuracy of microscopic analysis. Brain and paired ocular and skeletal muscle samples from 61 steelhead trout (Oncorhynchus mykiss) were fixed in formalin either fresh or after being frozen for 4 weeks. Weighted kappa values showed both high observer accuracy and interobserver agreement in the identification of freeze-thaw status. Based on these findings, microscopic changes in the skeletal muscle, eye, and brain are considered consistent and easily identifiable indicators of a previous freeze-thaw cycle and should not be confused with a pathologic process.
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6
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Metal deposition and shape reproduction at biological temperatures on cell-level samples. Sci Rep 2022; 12:13328. [PMID: 35922439 PMCID: PMC9349294 DOI: 10.1038/s41598-022-17562-9] [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: 05/12/2022] [Accepted: 07/27/2022] [Indexed: 11/17/2022] Open
Abstract
The use of metal deposition has been limited to a limited number of applicable samples due to the increased temperature caused by accelerated electron impact on the substrate surface. The surfaces of various biological samples have a nanoscale structure with specific properties, which have been simulated in numerous studies. However, no examples of nano/microscale reproductions of biological surface features have used moulds. In this study, a mould that imitates the surface shape of a cellular-level biological material was fabricated, for the first time, and the shape was successfully reproduced using the mould. Al thin films were deposited on bovine sperm using magnetron sputtering without thermal denaturation with a cathode operating at a biological temperature. It is difficult to deposit films used as metal coatings on pre-treated biological materials at temperatures below 40 °C during evaporation. The Al thin film was peeled off and used as a mould to reproduce the shape of the sperm with high accuracy using a polymer. The results of this study represent a major innovation in reproducible biomimetic moulding technology, demonstrating biological temperature sputtering. We expect our non-destructive metal deposition and metal nano-moulding methods for biological samples to be the basis for the effective utilization of various biological structures.
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7
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Sofi FR, Kawkabul S, Pathak N, Bhat T, Surasani VKR, Phadke G, Arisekar U. Quality improvement of Indian mackerel fish (
Rastrelliger kanagurata
) stored under the frozen condition: Effect of antioxidants derived from natural sources. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faisal Rashid Sofi
- Department of Post Harvest Technology, Faculty of Fisheries, SKUAST Kashmir India 190006
| | - Saba Kawkabul
- Department of Fish Nutrition and Biochemistry, SKUAST Kashmir India 190006
| | - Neeraj Pathak
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute Tamil Nadu Dr. J. Jayalalithaa Fisheries University Tuticorin Tamil Nadu India 628008
| | - Tariq Bhat
- Department of Post Harvest Technology, Faculty of Fisheries, SKUAST Kashmir India 190006
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab India 141004
| | - Girija Phadke
- Mumbai Research Centre of ICAR‐Central Institute of Fisheries Technology, CIDCO Admin Building, Sector I, Vashi Navi Mumbai Maharashtra India 400703
| | - Ulaganathan Arisekar
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute Tamil Nadu Dr. J. Jayalalithaa Fisheries University Tuticorin Tamil Nadu India 628008
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8
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Erikson U, Uglem S, Greiff K. Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage-A Review. Foods 2021; 10:foods10112661. [PMID: 34828941 PMCID: PMC8620678 DOI: 10.3390/foods10112661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/29/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.
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Affiliation(s)
- Ulf Erikson
- Department of Aquaculture, SINTEF Ocean, 7465 Trondheim, Norway
- Correspondence:
| | - Solveig Uglem
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, 7465 Trondheim, Norway; (S.U.); (K.G.)
| | - Kirsti Greiff
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, 7465 Trondheim, Norway; (S.U.); (K.G.)
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9
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Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation. Compr Rev Food Sci Food Saf 2021; 20:5548-5569. [PMID: 34564951 DOI: 10.1111/1541-4337.12841] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/03/2021] [Accepted: 08/24/2021] [Indexed: 12/24/2022]
Abstract
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Per Ertbjerg
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mario Estévez
- Meat and Meat Products Research Institute, University of Extremadura, Cáceres, Spain
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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10
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Jiang Q, Nakazawa N, Hu Y, Wang X, Osako K, Okazaki E. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Effect of High-Pressure Processing and Frozen Storage Prior to Canning on the Content of Essential and Toxic Elements in Mackerel. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02657-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Fang B, Isobe K, Handa A, Nakagawa K. Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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13
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A freeze-and-thaw-induced fragment of the microtubule-associated protein tau in rat brain extracts: implications for the biochemical assessment of neurotoxicity. Biosci Rep 2021; 41:227937. [PMID: 33629708 PMCID: PMC7990086 DOI: 10.1042/bsr20203980] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/19/2021] [Accepted: 02/23/2021] [Indexed: 12/04/2022] Open
Abstract
Tau is a microtubule-associated protein (MAP) responsible for controlling the stabilization of microtubules in neurons. Tau function is regulated by phosphorylation. However, in some neurological diseases Tau becomes aberrantly hyperphosphorylated, which contributes to the pathogenesis of neurological diseases, known as tauopathies. Western blotting (WB) has been widely employed to determine Tau levels in neurological disease models. However, Tau quantification by WB should be interpreted with care, as this approach has been recognized as prone to produce artifactual results if not properly performed. In the present study, our goal was to evaluate the influence of a freeze-and-thaw cycle, a common procedure preceding WB, to the integrity of Tau in brain homogenates from rats, 3xTg-AD mice and human samples. Homogenates were prepared in ice-cold RIPA buffer supplemented with protease/phosphatase inhibitors. Immediately after centrifugation, an aliquot of the extracts was analyzed via WB to quantify total and phosphorylated Tau levels. The remaining aliquots of the same extracts were stored for at least 2 weeks at either −20 or −80°C and then subjected to WB. Extracts from rodent brains submitted to freeze-and-thaw presented a ∼25 kDa fragment immunoreactive to anti-Tau antibodies. An in-gel digestion followed by mass spectrometry (MS) analysis in excised bands revealed this ∼25 kDa species corresponds to a Tau fragment. Freeze-and-thaw-induced Tau proteolysis was detected even when extracts were stored at −80°C. This phenomenon was not observed in human samples at any storage condition tested. Based on these findings, we strongly recommend the use of fresh extracts of brain samples in molecular analysis of Tau levels in rodents.
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14
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Ji W, Bao Y, Wang K, Yin L, Zhou P. Protein changes in shrimp (
Metapenaeus ensis
) frozen stored at different temperatures and the relation to water‐holding capacity. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15009] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenna Ji
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China
| | - Yulong Bao
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China
| | - Liang Yin
- Haier Smart Technol R&D Co Ltd Qingdao266103China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China
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15
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Tan M, Wang J, Li P, Xie J. Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Mingtang Tan
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Peiyun Li
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing&Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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16
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Carrera M, Fidalgo LG, Vázquez M, Saraiva JA, Aubourg SP. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4245-4251. [PMID: 32378206 DOI: 10.1002/jsfa.10465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 04/30/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study addresses the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (-10, -18 and -30 °C) were employed. RESULTS Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFAs) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (P < 0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at -10 and -18 °C, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could be proved on samples stored at -30 °C. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (P < 0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (P < 0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for -10 °C samples. CONCLUSION It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFAs during the frozen storage at -18 °C (maximum recommended) and -10 °C. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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17
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Bilbao-Sainz C, Sinrod AJG, Williams T, Wood D, Chiou BS, Bridges DF, Wu VCH, Lyu C, Rubinsky B, McHugh T. Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1785602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Amanda J. G. Sinrod
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Tina Williams
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Delilah Wood
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Bor-Sen Chiou
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - David F. Bridges
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Chenang Lyu
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Tara McHugh
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
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18
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Assessment of long-term effects of the macroalgae Ulva ohnoi included in diets on Senegalese sole (Solea senegalensis) fillet quality. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101885] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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19
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Shumilina E, Møller IA, Dikiy A. Differentiation of fresh and thawed Atlantic salmon using NMR metabolomics. Food Chem 2020; 314:126227. [PMID: 31986341 DOI: 10.1016/j.foodchem.2020.126227] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 01/11/2020] [Accepted: 01/14/2020] [Indexed: 11/18/2022]
Abstract
NMR metabolomics approach was used to distinguish fresh and thawed Atlantic salmon. Statistical analysis revealed significant differences in the concentration of some metabolites in reference and frozen-thawed fish during its storage. It was found that salmon freezing/thawing caused a significant increase in the concentration of fumarate and phenylalanine in stored salmon muscle. The concentration of fumarate increased until the 3rd-5th day after thawing and then gradually decreased, reaching zero after two weeks of storage. The concentration of phenylalanine was constantly increased during the storage time. Furthermore, it was detected that aspartate was formed in the flesh of only thawed fish after the second day of storage. Its concentration followed the same trend as fumarate reaching its maximal concentration on the 3rd-5th day after thawing (up to 3.8 mg in 100 g of muscle) and gradually decreased to zero. Aspartate formation was influenced by storage time after thawing and not by the time after slaughter. We propose to use the formation of aspartate in stored salmon flesh as a marker of salmon freezing/thawing.
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Affiliation(s)
- Elena Shumilina
- Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway.
| | - Ida Aksland Møller
- Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Alexander Dikiy
- Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
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20
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Gulzar S, Benjakul S. Impact of pretreatment and atmosphere on quality of lipids extracted from cephalothorax of Pacific white shrimp by ultrasonic assisted process. Food Chem 2019; 309:125732. [PMID: 31706676 DOI: 10.1016/j.foodchem.2019.125732] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 10/25/2022]
Abstract
Impacts of different pretreatment conditions and atmosphere on yield and oxidative stability of lipids from Pacific white shrimp (Litopenaeus vannamei) cephalothorax using ultrasonic assisted extraction (UAE) process were studied. Cephalothorax was subjected to vacuum-microwave (VM) heating prior to UAE using a mixture of isopropanol/n-hexane (1:1) as solvent. Nitrogen gas was flushed at two flow rates; low (2.15 l/min) and high (4.35 l/min) into the system during ultrasonication. Vacuum-microwave heating resulted in the increase of lipid yield and highest yield was observed in the samples extracted by a combination of VM and UAE. Tannic acid (TA) was incorporated into cephalothorax at three different levels (0.05, 0.1 and 0.2%) in combination with VM, followed by nitrogen flushing. Nitrogen flushing during ultrasonication process resulted in the increased oxidative stability of lipids as confirmed by low PV, TBARS and FFA. Furthermore, astaxanthin content in the lipid was found to be increased by aforementioned treatments.
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Affiliation(s)
- Saqib Gulzar
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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21
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Lu H, Zhang L, Shi J, Wang Z, Luo Y. Effects of frozen storage on physicochemical characteristics of bighead carp (
Aristichthys nobilis
) fillets. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14141] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Han Lu
- College of Bioscience and Engineering Hebei University of Economics and Business Shijiazhuang P.R. China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering China Agricultural University Beijing P.R. China
| | - Jing Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering China Agricultural University Beijing P.R. China
| | - Zhiying Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering China Agricultural University Beijing P.R. China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering China Agricultural University Beijing P.R. China
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22
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Raizi P, Vareltzis P, Petridis D. Processing and Digestion of Press Juices from Different Fish Muscles; Temperature and Lyophilization Effects on Their Anti-Oxidative Properties. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Poulheria Raizi
- Food Technology Department, Alexandrian Institute of Technology, Thessaloniki, Greece
| | - Patroklos Vareltzis
- Chemical Engineering Department, Laboratory of Food Industries & Αgricultural Industries Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Dimitrios Petridis
- Food Technology Department, Alexandrian Institute of Technology, Thessaloniki, Greece
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23
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Gulzar S, Benjakul S. Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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24
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Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.070] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage. J Poult Sci 2019; 56:308-317. [PMID: 32055229 PMCID: PMC7005396 DOI: 10.2141/jpsa.0180106] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3°C) and fluctuating temperatures (ranging from −20°C to −5°C) as compared to the quality of meat stored at chilled (2–4°C) and frozen (−20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage.
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26
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Dang HTT, Gudjónsdóttir M, Tómasson T, Nguyen MV, Karlsdóttir MG, Arason S. Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Xavier M, Piyadarshini B, Ninan G, Zynudheen AA, Mathew PT, Nair KGR, Joseph AC. Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1504846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - Bhargavi Piyadarshini
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
| | - George Ninan
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | | | - Paruthapara Thomas Mathew
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | | | - Azhikkakath Chandy Joseph
- Fish Processing Technology division, ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
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28
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Dang HTT, Gudjonsdóttir M, Karlsdóttir MG, Van Nguyen M, Tómasson T, Arason S. Stability of Golden redfish ( Sebastes marinus) during frozen storage as affected by raw material freshness and season of capture. Food Sci Nutr 2018; 6:1065-1076. [PMID: 29983971 PMCID: PMC6021711 DOI: 10.1002/fsn3.648] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 02/28/2018] [Accepted: 03/15/2018] [Indexed: 11/12/2022] Open
Abstract
Physicochemical changes of Icelandic golden redfish (Sebastes marinus) as affected by seasonal variation (June and November) and raw material freshness (processed 4 and 9 days postcatch) during frozen storage (at -25°C for 20 months) were studied to find optimal conditions for production of high-quality frozen products. Thawing loss, cooking yield, and color of the fillets as well as chemical composition, water holding capacity, pH, total volatile basic nitrogen, lipid oxidation, and hydrolysis of the light and dark muscle were analyzed every 4 months of frozen storage. Lipid hydrolysis was the main degradation process in the light muscle, while the dark muscle was more affected by lipid oxidation. Fish caught in November showed greater instability in the analyzed parameters during storage than fish caught in June, which could be linked to differences in individual poly unsaturated fatty acids between the two seasons. The quality attributes of fish processed on day 9 were similar to fish processed 4 days postcatch, except slightly higher thawing loss and yellowness, were observed in fish processed 9 days postcatch. Stability of golden redfish through frozen storage was higher in the fish caught in June than in November.
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Affiliation(s)
- Huong Thi Thu Dang
- Faculty of Food Science and NutritionUniversity of IcelandReykjavikIceland
- Faculty of Food TechnologyNha Trang UniversityNha TrangVietnam
| | | | | | - Minh Van Nguyen
- Faculty of Food TechnologyNha Trang UniversityNha TrangVietnam
| | - Tumi Tómasson
- United Nations University Fisheries Training ProgrammeReykjavikIceland
| | - Sigurjon Arason
- Faculty of Food Science and NutritionUniversity of IcelandReykjavikIceland
- Matís ohf./Icelandic Food and Biotech R&DReykjavikIceland
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29
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Gokoglu N, Topuz OK, Yerlikaya P, Yatmaz HA, Ucak I. Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2017.1422168] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nalan Gokoglu
- Fisheries Faculty, Akdeniz University, Antalya, Turkey
| | | | | | - Hanife Aydan Yatmaz
- Food Safety and Agricultural Research – Development Center, Akdeniz University, Antalya, Turkey
| | - Ilknur Ucak
- Faculty of Agricultural, Sciences, and Technologies, ÖmerHalisdemir University, Nigde, Turkey
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30
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Roiha IS, Jónsson Á, Backi CJ, Lunestad BT, Karlsdóttir MG. A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:400-409. [PMID: 28862323 PMCID: PMC5725708 DOI: 10.1002/jsfa.8649] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 08/09/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all-year supply of high-quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water-holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post-filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all-year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Irja Sunde Roiha
- National Institute of Nutrition and Seafood ResearchNordnes, BergenNorway
| | - Ásbjörn Jónsson
- Matís Ltd. Icelandic Food and Biotech R&DVinlandsleid 12, ReykjavíkIceland
| | - Christoph Josef Backi
- Department of Chemical EngineeringNorwegian University of Science and Technology7491TrondheimNorway
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31
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Wang T, Ning Z, Wang X, Zhang Y, Zhang Y. Effects of ultrasound on the physicochemical properties and microstructure of salted-dried grass carp (Ctenopharyngodon idella
). J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12643] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teng Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510614 China
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
| | - Zhengxiang Ning
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510614 China
| | - Xuping Wang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
| | - Yehui Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
| | - Yousheng Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
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32
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Mok JH, Her JY, Kang T, Hoptowit R, Jun S. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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33
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Tsironi TN, Taoukis PS. Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream ( Sparus aurata ) fillets. AQUACULTURE AND FISHERIES 2017. [DOI: 10.1016/j.aaf.2016.10.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Abstract
From the moment the fish is caught till it arrives at the consumer as a canned product, raw matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling or freezing) is needed for holding the raw material to be canned; a cooking step is normally employed for reducing moisture and inactivating endogenous enzyme activity; a rigorous thermal treatment (sterilization) is undertaken to inactivate micro-organisms; and a proper canned storage is necessary to guarantee good palatability of the product. As a result, labile and essential nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are exposed to different processing conditions that can reduce the nutritional and sensory values of the final product. In the present work, detrimental changes produced in each of the steps involved in the manufacture of canned products are mentioned. This review is focused on nutritional and sensory losses in species commonly employed for canning preparation, and special attention is given to research concerning the effect of varying conditions of previous processing (chilling, freezing and frozen storage and cooking) on the quality of the final canned product. New and current technological strategies are recommended to increase the shelf life of previously stored material and to retain sensory and nutritional quality in the final canned product.
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Affiliation(s)
- S. P. Aubourg
- Instituto de Investigaciones Marinas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
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35
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Qiu X, Chen S, Liu G, Lin H. Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at -18 °C by chitosan coating incorporated with citric acid or licorice extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3374-3379. [PMID: 26526607 DOI: 10.1002/jsfa.7517] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 09/17/2015] [Accepted: 10/30/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Lipid oxidation can occur in fish fillets during long-term frozen storage and cause quality and nutrition loss, which is a major concern in the seafood industry. Our previous study showed that chitosan combined with citric acid or licorice extract can have a preserving effect on fresh fish fillets stored at 4 °C. It is of interest to further study their antioxidant effects on fish fillets during frozen storage. RESULTS Chitosan, chitosan and citric acid, chitosan and licorice extract can inhibit primary and secondary lipid oxidation, as indicated by lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values compared to the control samples. In addition, drip loss was decreased in the treatment samples. Both citric acid and licorice extract enhanced the antioxidant effects of chitosan. Among all the three treatments, chitosan and licorice extract showed the best antioxidant effects, reducing both PV and TBARS significantly at the end of storage. CONCLUSION The combination of chitosan and citric acid or licorice extract showed significant antioxidant effects on ovate pompano fillets at -18 °C during 6 months of storage. They could be applied as natural antioxidant preservatives for use in seafood products or other meat products. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Xujian Qiu
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Engineering Research Center for Aquatic Products Processing of Fujian Province, Jimei University, Xiamen, 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen, 361021, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
| | - Guangming Liu
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China
- Engineering Research Center for Aquatic Products Processing of Fujian Province, Jimei University, Xiamen, 361021, China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
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36
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Andreetta-Gorelkina IV, Greiff K, Rustad T, Aursand IG. Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2013.879241] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Kirsti Greiff
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
- SINTEF Fisheries and Aquaculture, Trondheim, Norway
| | - Turid Rustad
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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37
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Harnkarnsujarit N, Kawai K, Suzuki T. Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Karlsdottir M, Arason S, Thorarinsdottir K, Nguyen MV, Kristinsson H. Lipid Degradation of Cod Liver During Frozen Storage as Influenced by Temperature, Packaging Method, and Seasonal Variation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.932315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1567-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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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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41
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Subbaiah K, Majumdar RK, Choudhury J, Priyadarshini BM, Dhar B, Roy D, Saha A, Maurya P. Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (O
reochromis niloticus
) during Frozen Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12465] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kanasi Subbaiah
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
| | - Ranendra K. Majumdar
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
| | - Jyotibrata Choudhury
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
| | | | - Bahni Dhar
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
| | - Deepayan Roy
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
| | - Apurba Saha
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
| | - Pradeep Maurya
- College of Fisheries; Central Agricultural University; Lembucherra Agartala Tripura 799 210 India
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42
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Shen Y, Wang WF, Wu YY. A Method for Identification of Exogenous Formaldehyde in Bombay Duck (Harpodon nehereus). FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0138-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Baldo GAA, Almeida Paz ICL, Garcia EA, Amadori MS, Alves MCF, Molino AB, Vieira Filho JA, Santos LS. REVISÃO: SÍNDROME DO OSSO NEGRO EM FRANGOS DE CORTE. REVISTA BRASILEIRA DE ENGENHARIA DE BIOSSISTEMAS 2014. [DOI: 10.18011/bioeng2014v8n2p97-103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
Alguns fatores envolvidos na incidência de síndrome do osso negro e suas consequências na qualidade e aceitação da carne de coxas e sobrecoxas de frangos de corte estão descritos nesta revisão. Sabe-se que a conservação de coxas e sobrecoxas pelo congelamento leva à formação de cristais de gelo que rompem as células da medula óssea, causando extravasamento da hemoglobina presente na mesma, quando o osso está frágil ou poroso acentua-se o extravasamento de sangue que ocorre principalmente pela região proximal na tíbia e no fêmur. O escurecimento causado na carne adjacente ao osso é chamado de síndrome do osso e tem implicações na qualidade da carne, alterando principalmente a aparência da mesma devido ao escurecimento causado. O escurecimento decorrente do sangue extravasado na carne tem implicações na qualidade da mesma e pode resultar em problemas na aceitação de carne de coxa e sobrecoxa. Assim, torna-se necessário providências a longo prazo, com seleção genética focada na estrutura óssea e a curto prazo, com adição de nutrientes que podem melhorar a qualidade óssea.
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Affiliation(s)
- G. A. A. Baldo
- Faculdade de Medicina Veterinária e Zootecnia, UNESP - Univ Estadual Paulista, Campus de Botucatu, SP, Brasil
| | - I. C. L. Almeida Paz
- Faculdade de Medicina Veterinária e Zootecnia, UNESP - Univ Estadual Paulista, Campus de Botucatu, SP, Brasil
| | - E. A. Garcia
- Faculdade de Medicina Veterinária e Zootecnia, UNESP - Univ Estadual Paulista, Campus de Botucatu, SP, Brasil
| | - M. S. Amadori
- Centro de Ciências Agrárias, UEM - Univ Estadual de Maringá, Maringá, PR, Brasil
| | - M. C. F. Alves
- Faculdade de Ciências Agrárias – FCA, UFGD - Univ Federal da Grande Dourados, Dourados, MS, Brasil
| | - A. B. Molino
- Faculdade de Medicina Veterinária e Zootecnia, UNESP - Univ Estadual Paulista, Campus de Botucatu, SP, Brasil
| | - J. A. Vieira Filho
- Faculdade de Medicina Veterinária e Zootecnia, UNESP - Univ Estadual Paulista, Campus de Botucatu, SP, Brasil
| | - L. S. Santos
- Faculdade de Medicina Veterinária e Zootecnia, UNESP - Univ Estadual Paulista, Campus de Botucatu, SP, Brasil
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44
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García-Soto B, Miranda JM, Barros-Velázquez J, Aubourg SP. Quality changes during the frozen storage of the crustacean lobster krill (Munidaspp.). EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400309] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); Vigo Spain
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45
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Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1420-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Ali S, Zhang W, Rajput N, Khan MA, Li CB, Zhou GH. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat. Food Chem 2014; 173:808-14. [PMID: 25466093 DOI: 10.1016/j.foodchem.2014.09.095] [Citation(s) in RCA: 158] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 07/28/2014] [Accepted: 09/10/2014] [Indexed: 11/25/2022]
Abstract
The objective of this study was to determine the effects of repeated freeze-thaw cycles (0-6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a(∗) (redness) and b(∗) (yellowness) values decreased while L(∗) values (lightness) increased with increasing cycle numbers. Increasing freeze-thaw cycles resulted in a greater degree of lipid and protein oxidation, as evidenced by higher contents of malondialdehyde and carbonyl compounds, and lower contents of sulfhydryl groups. Differential scanning calorimetry profiles and SDS-PAGE banding patterns of myofibrillar proteins indicated slight denaturation of myosin and actin with repeated freeze-thaw cycles. The structural changes occurring in proteins caused by oxidation directly affected the ability of muscles to retain water, as confirmed by the nuclear magnetic resonance relaxometery profile. In conclusion, multiple freeze-thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast.
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Affiliation(s)
- Sher Ali
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Nasir Rajput
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Muhammad Ammar Khan
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chun-bao Li
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guang-hong Zhou
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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47
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The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles. Food Chem 2014; 159:420-7. [DOI: 10.1016/j.foodchem.2014.03.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2013] [Revised: 02/22/2014] [Accepted: 03/09/2014] [Indexed: 11/19/2022]
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48
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Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles. Food Chem 2014; 156:234-42. [DOI: 10.1016/j.foodchem.2014.01.113] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 01/07/2014] [Accepted: 01/28/2014] [Indexed: 11/24/2022]
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49
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Al-Bulushi IM, Kasapis S, Dykes GA, Al-Waili H, Guizani N, Al-Oufi H. Effect of frozen storage on the characteristics of a developed and commercial fish sausages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 50:1158-64. [PMID: 24426029 DOI: 10.1007/s13197-011-0441-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2011] [Accepted: 06/16/2011] [Indexed: 11/26/2022]
Abstract
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.
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Affiliation(s)
- Ismail M Al-Bulushi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman
| | - Stefan Kasapis
- School of Applied Sciences, RMIT University, Bundoora West Campus, Plenty Road, Building 223, Level 1, Melbourne, Vic 3083 Australia
| | - Gary A Dykes
- School of Science, Monash University, PO Box 8975, 46780 Kelana Jaya, Selangor Malaysia
| | - Humaid Al-Waili
- Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman
| | - Nejib Guizani
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman
| | - Hamed Al-Oufi
- Ministry of Fisheries Wealth, P. O. Box 3738, Ruwi, 112 Oman
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50
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Zakhariya SY, Fotedar R, Prangnell D. Effects of Refreezing on Microbiological and Physiochemical Properties of Barramundi (L
ates calcarifer
, Bloch) Fillets. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Ravi Fotedar
- School of Science; Curtin University; GPO Box U1987 Perth WA 6102 Australia
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