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Liu C, Zhang C. Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (
longissimus dorsi muscle
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Chongxin Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing 100193 China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing 100193 China
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Felisiak K, Szymczak M. Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting. Foods 2021; 10:2518. [PMID: 34828799 PMCID: PMC8622406 DOI: 10.3390/foods10112518] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/15/2021] [Accepted: 10/18/2021] [Indexed: 11/25/2022] Open
Abstract
Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.
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Affiliation(s)
- Katarzyna Felisiak
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland;
| | - Mariusz Szymczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland
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Szymczak M, Kamiński P, Felisiak K, Szymczak B, Dmytrów I, Sawicki T. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109961] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Szymczak B, Szymczak M, Trafiałek J. Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers. Food Microbiol 2020; 91:103532. [DOI: 10.1016/j.fm.2020.103532] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/10/2020] [Accepted: 04/22/2020] [Indexed: 11/27/2022]
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5
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Szymczak M, Felisiak K, Tokarczyk G, Szymczak B. The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI 3 str. 71‐459 Szczecin Poland
| | - Katarzyna Felisiak
- Department of Food Science and Technology Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI 3 str. 71‐459 Szczecin Poland
| | - Grzegorz Tokarczyk
- Department of Food Science and Technology Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI 3 str. 71‐459 Szczecin Poland
| | - Barbara Szymczak
- Department of Microbiology and Applied Biotechnology Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI 3 str. 71‐459 Szczecin Poland
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6
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Szymczak M, Felisiak K, Szymczak B. Characteristics of herring marinated in reused brines after microfiltration. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4395-4405. [PMID: 30333635 PMCID: PMC6170335 DOI: 10.1007/s13197-018-3343-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/05/2018] [Accepted: 07/09/2018] [Indexed: 11/06/2022]
Abstract
Brines after herring marinating pose a serious financial problem to the industry and natural environment. Paradoxically, the brine waste containing biological active compounds like proteases and peptides being responsible for marinade quality is discarded with sewage. Results show that the reuse of brine without filtration is not possible because of increase in the bacterial count and lipid oxidation in marinated herring. The desired parameters of marinades were achieved using brine permeate-50 µm free of the suspension and lipids. The best quality and sensory parameters of marinated herring meat were obtained using permeate-0.22 brine, which not contain microorganisms and lipids, and also a high activity of proteases. Reuse of brine allows reducing by half the losses of protein hydrolysis products (PHP) from meat to brine and for reverse diffusion of PHP and peptidases to meat. The marinades produced with the newly-developed method had up to 25% more PHP, up to 20% lower hardness, 10–20% higher activity of proteases, 40–97% lower indices of lipid oxidation, and 5% higher scores in sensory assessment, compared to the marinades produced with fresh brine. The inexpensive and easy to perform microfiltration of brine affords the possibility of increasing the quality and nutritional value of marinades and minimizing both waste volume and production costs.
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Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI 3 str., 41-459 Szczecin, Poland
| | - Katarzyna Felisiak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI 3 str., 41-459 Szczecin, Poland
| | - Barbara Szymczak
- Department of Microbiology and Applied Biotechnology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI 3 str., 41-459 Szczecin, Poland
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7
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Hsueh CY, Tsai ML, Liu T. Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.057] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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The use of a micro- and ultrafiltration cascade system for the recovery of protein, fat, and purified marinating brine from brine used for herring marination. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Szymczak M. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1488-1496. [PMID: 27391990 DOI: 10.1002/jsfa.7889] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 07/01/2016] [Accepted: 07/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND This study analyzes the effect of salt and acetic acid concentration, time, temperature and fish freezing on the activity and losses of cathepsins during the marinating of Atlantic and Baltic herrings. RESULTS The highest contribution to meat general proteolytic activity was found for cathepsin D-like activity. This contribution decreased during the marinating process as a result of, among other things, cathepsin losses to brine. The methods of marinating had a significant impact on cathepsin activity losses. The average ratio of cathepsin D-like activity to L and B in brine accounted for 15:3.5:1.5, respectively. Depending on the method of calculation, cathepsin activity in brine was similar (per gram of tissue/milliliter of brine) or multiply higher (per gram protein in tissue/brine) than in the marinated herring meat. Statistical analysis demonstrated that the extent and structure of cathepsin losses were significantly correlated with the quantitative and qualitative composition of protein hydrolysis products in marinades. CONCLUSION The presented results depict new phenomena of cathepsin losses and explain their impact on the process of fish marinating. Results allow better optimization of the process of meat ripening. The high activity of aspartyl and cysteine cathepsins in brine indicates the real feasibility of their application in the food industry for novel food design. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459, Szczecin, Poland
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10
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Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology; Faculty of Food Science and Fisheries; West Pomeranian University of Technology in Szczecin; Papieża Pawła VI 3 Szczecin 71-459 Poland
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11
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Topuz OK, Gökoğlu N, Yerlikaya P, Uçak İ. Quality Changes in Marinated Anchovy ( Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.968817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Szymczak M. Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine. J Food Sci 2016; 81:E1966-70. [PMID: 27351340 DOI: 10.1111/1750-3841.13375] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 05/24/2016] [Accepted: 05/27/2016] [Indexed: 11/28/2022]
Abstract
This paper is the first ever to describe the phenomenon of bimodal distribution of cathepsin D in the lysosomal and soluble fractions of brine left after herring marinating. Up to 2 times higher cathepsin D activity was observed in the lysosome fraction. Activity of cathepsin D in brine increased according to the logarithmic function during low frequency-high power ultrasounds treatment or according to the linear function after multiple freezing-thawing of brine. Activity enhancement was achieved only in the brine devoid of lipids and suspension. Study results show also that measurement of lysosomal cathepsin D activity in the marinating brine requires also determining cathepsin E activity. Decreasing pore size of microfilter from 2.7 to 0.3 μm significantly reduced the lysosome content in the brine. The presence of lysosomes and the possibility of their separation as well as the likely release of cathepsins shall be considered during industrial application of the marinating brine, as new cathepsins preparations in fish and meat technology.
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Affiliation(s)
- Mariusz Szymczak
- Dept. of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian Univ. of Technology in Szczecin, 71-459 Szczecin, Papieża Pawła VI 3, Poland
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13
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Szymczak M, Kołakowski E. Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.858380] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Sampels S. The effects of processing technologies and preparation on the final quality of fish products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Szymczak B, Dąbrowski W. Effect of Filling Type and Heating Method on Prevalence ofListeria speciesandListeria monocytogenesin Dumplings Produced in Poland. J Food Sci 2015; 80:M1060-5. [DOI: 10.1111/1750-3841.12816] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Accepted: 01/15/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Barbara Szymczak
- Dept. of Microbiology and Applied Biotechnology; West Pomeranian Univ. of Technology; Papieża Pawła VI 3 st. 71-459 Szczecin Poland
| | - Waldemar Dąbrowski
- Dept. of Microbiology and Applied Biotechnology; West Pomeranian Univ. of Technology; Papieża Pawła VI 3 st. 71-459 Szczecin Poland
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16
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Szymczak M, Kołakowski E, Felisiak K. Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.796504] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Drost A, Nędzarek A, Bogusławska-Wąs E, Tórz A, Bonisławska M. UF Application for Innovative Reuse of Fish Brine: Product Quality, CCP Management and the HACCP System. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12095] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arkadiusz Drost
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza 4 Szczecin 71-550 Poland
| | - Arkadiusz Nędzarek
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza 4 Szczecin 71-550 Poland
| | - Elżbieta Bogusławska-Wąs
- Department of Microbiology and Applied Biotechnology; West Pomeranian University of Technology in Szczecin; Szczecin Poland
| | - Agnieszka Tórz
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza 4 Szczecin 71-550 Poland
| | - Małgorzata Bonisławska
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza 4 Szczecin 71-550 Poland
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Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy. Food Chem 2014; 154:63-70. [PMID: 24518316 DOI: 10.1016/j.foodchem.2013.12.103] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 12/18/2013] [Accepted: 12/29/2013] [Indexed: 11/21/2022]
Abstract
This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich marinade sauces by emulsifying pomegranate juice with olive oil in different proportions (25%, 35% and 50%v:v). In order to evaluate the effects of olive oil and olive oil-pomegranate juice sauces on quality of anchovy marinades, the chemical (TVB-N and TMA), oxidative (peroxides value, K230, thiobarbituric acid and K270) and sensory analyses were carried out during storage at 4°C. The present study showed that saucing of anchovy marinades with olive oil-pomegranate sauce can retard the undesirable quality changes, prolong the lipid oxidation and improve the sensory properties.
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Szymczak B, Szymczak M, Sawicki W, Dąbrowski W. Anthropogenic impact on the presence of L. monocytogenes in soil, fruits, and vegetables. Folia Microbiol (Praha) 2013; 59:23-9. [PMID: 23775320 PMCID: PMC3889501 DOI: 10.1007/s12223-013-0260-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2012] [Accepted: 05/22/2013] [Indexed: 11/05/2022]
Abstract
The aim of this study was to determine the prevalence of Listeria sp. and Listeria monocytogenes in soil samples with reference to type of fertilizers (natural and artificial) and distance from places intensively exploited by men, as well as to determine the relationship between the presence of L. monocytogenes in the soil and in fruits and vegetables. The examined 1,000 soil samples originated from 15 different areas, whilst 140 samples of fruits and 210 samples of vegetables were collected from those areas. L. monocytogenes was isolated only from 5.5 % of all soil samples coming exclusively from meadows intensively grazed by cattle (27.8 %) and areas near food processing plants (25 %) and wild animal forests (24 %). Listeria sp. and L. monocytogenes were not present on artificially fertilized areas and wastelands. L. monocytogenes was detected in 10 % of samples of strawberry, 15 % of potato samples, and 5 % of parsley samples. Our data indicate that Listeria spp. and particularly L. monocytogenes were found in the soil from (1) arable lands fertilized with manure, (2) pasture (the land fertilized with feces of domestic animals), and (3) forests (again, the land fertilized with feces of animals, not domestic but wild). The bacteria were not detected in the soil samples collected at (1) artificially fertilized arable lands and (2) wastelands (the lands that were not fertilized with manure or animal feces). Moreover, a correlation was determined in the presence of L. monocytogenes between soil samples and samples of the examined fruits and vegetables.
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Affiliation(s)
- Barbara Szymczak
- Department of Microbiology and Applied Biotechnology, West Pomeranian University of Technology, Papieża Pawła VI 3, 71-459, Szczecin, Poland,
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