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Zhao M, Liu Z, Sun Y, Shi H, Yun Y, Zhao M, Xia G, Shen X. Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets. Food Chem 2024; 447:139029. [PMID: 38513480 DOI: 10.1016/j.foodchem.2024.139029] [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: 12/29/2023] [Revised: 02/28/2024] [Accepted: 03/10/2024] [Indexed: 03/23/2024]
Abstract
Hydrocolloids synthesized by gallic acid (GA) and ferulic acid (FA) grafting onto chitosan (CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano were investigated. Spectrograms including nuclear magnetic resonance, Fourier transform infrared spectroscopy and ultraviolet-visible confirmed that GA and FA were successfully grafted onto CS via covalent bonds, with grafting degree of 97.06 ± 2.56 mg GA/g and 93.56 ± 2.76 mg FA/g, respectively. The CS-g-GA and CS-g-FA exerted better solubility and antioxidant activities than CS. For the 8-min pan-fried golden pompano fillets, CS-g-GA and CS-g-FA (0.5 %, m/v) significantly reduced the PhIP formation by 61.71 % and 81.64 %, respectively. Chemical models revealed that CS-g-GA and CS-g-FA inhibited PhIP formation mainly by decreasing the phenylacetaldehyde contents from Maillard reaction and competing with creatinine to react with phenylacetaldehyde. Therefore, it was suggested that CS-g-phenolic acids emerge as novel coating for aquatic products during processing and inhibit heterocyclic amines generation.
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Affiliation(s)
- Mantong Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ying Sun
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yonghuan Yun
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Meihui Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
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Liu D, Cui J, Zhou R, He C, Cao J, Li C. Comparison and enrichment of sn-2 palmitoyl triacylglycerols (OPO/OPL) in fish oil for its potential application as human milk fat substitutes. Food Res Int 2023; 169:112836. [PMID: 37254410 DOI: 10.1016/j.foodres.2023.112836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/01/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Triacylglycerols (TAG) are differences in fatty acid distributions between infant formula and human milk. In this study, fish oil (Tilapia, Golden pompano, Tiger grouper, and Basa) showed the potential as the source of human milk fat substitutes by comparing TAG profiles with infant formula and human milk. The total lipids and TAG of fish were concentrated in the by-products of fish (head and viscera) and contained high levels of palmitic acid, oleic acid, and linoleic acid. Compared with infant formula, fish oil was closer to human milk in sn-2 fatty acid distribution, and sn-2 palmitic acid level in fish oil exceeded 52 % of total palmitic acid, Golden pompano head was the highest (64.46 %). Further research showed that the content of sn-2 palmitoyl TAG (OPO and OPL dominated) increased from 157.16 mg/g TAG to 305.18 mg/g TAG by isopropanol enrichment (solid-liquid ratio: 1:4, temperature: -12 °C, time: 4 h).
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jingtao Cui
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Ruibing Zhou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chen He
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jun Cao
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
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3
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Aitta E, Damerau A, Marsol-Vall A, Fabritius M, Pajunen L, Kortesniemi M, Yang B. Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil. Food Chem 2023; 424:136381. [PMID: 37220683 DOI: 10.1016/j.foodchem.2023.136381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/25/2023]
Abstract
Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydrolysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compositions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent-extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosahexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n - 3 polyunsaturated fatty acids in the crude oil extracted.
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Affiliation(s)
- Ella Aitta
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Alexis Marsol-Vall
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, 50009 Zaragoza, Spain.
| | - Mikael Fabritius
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Lumi Pajunen
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
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Shao F, Ma X, Wei P, Cao J, He Y, Feng A, Dong X, Zhou D, Li C. The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6014-6023. [PMID: 35460082 DOI: 10.1002/jsfa.11954] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 04/16/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fish is one of the most popular foods for consumers because of its abundant nutrition, tenderness and delicious taste. With increasing demand for tilapia fillets, practical preservation is widely used to maintain quality and safety during long-distance transportation and storage. Thus the effects of polyphenols (2 g L-1 ) on color, flavor quality and mechanism of tilapia fillets were studied during 49 days of partial freezing (-4 °C). RESULTS Treatment with carnosic acid (CA), procyanidin (PA), quercetin (QE) and resveratrol (RSV) inhibited water migration, myoglobin oxidation and psychrophilic bacteria stability during partial freezing storage. Aeromonas and Acinetobacter were the dominant bacteria of tilapia fillets during -4 °C storage. The relative abundance of aromatic substances (T70/2) in the polyphenol groups (>20%) was richer than in the control (CON) group (17%). Partial least squares discriminant analysis results showed that the different odors of the control and polyphenol groups were completely separated. Moreover, 35 fatty acids were identified by gas chromatographic analysis. On 49 days, the ratios of unsaturated fatty acids in the PA group (58.64%), QE group (57.70%) and RSV group (57.25%) were higher than in the control group (57.19%), and the PA group was the highest. CONCLUSION Polyphenol treatment effectively maintained freshness and improved the quality of tilapia fillets during partial freezing. The polyphenol treatment comprehensively sustained the color and flavor quality of tilapia fillets found in the proposed mechanism. In particular, PA treatment was considered a potential method for preserving the freshness of fillets. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Fanghui Shao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoye Ma
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiuping Dong
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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Wang S, Liu Z, Zhao M, Gao C, Wang J, Li C, Dong X, Liu Z, Zhou D. Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets. Int J Biol Macromol 2022; 224:1266-1275. [DOI: 10.1016/j.ijbiomac.2022.10.212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/03/2022] [Accepted: 10/23/2022] [Indexed: 11/05/2022]
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6
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Cui J, Cao J, Ge J, Qu X, Li P, Li C. Comprehensive lipid profiles of sea cage aquaculture cobia (Rachycentron canadum) based on lipidomics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Cheng X, Zhao X, Yang Z, Wang T, Wang X. Chemical characterization of Trachinotus ovatus oil for its potential application as human milk fat substitute. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101175] [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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Ahmmed MK, Carne A, Bunga S, Sabrina Tian H, Bekhit AEDA. Lipidomic signature of Pacific lean fish species head and skin using gas chromatography and nuclear magnetic resonance spectroscopy. Food Chem 2021; 365:130637. [PMID: 34329878 DOI: 10.1016/j.foodchem.2021.130637] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 06/14/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022]
Abstract
The present study investigated the lipid profile (fatty acid profile, positional distribution of n-3 fatty acids and phospholipid content) of head and skin of three lean fishes (gurnard, ribaldo and snapper). Gurnard head (GH) and snapper head (SnH) were found to contain a higher amount of total lipid (5.9-6.3%) than other samples (1.2-3.9%) including a considerable amount of bioactive n-3 fatty acids such as EPA (GH = 9.05%; SnH = 5.06%), DPA (GH = 2.78% ; SnH = 2.93%) and DHA (GH = 12.8% ; SnH = 7.72%) in the polar lipid fraction. DHA was found to predominate in the sn-2 position for gurnard head and snapper head. Partial least squares discriminant analysis showed that both gurnard and snapper samples were positively correlated with the n-3 fatty acids (EPA, DPA and DHA). Gurnard and snapper head had higher phospholipid content than the skin. Therefore, among the studied samples, GH and SnH are the best source of bioactive n-3 phospholipids.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh.
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Senni Bunga
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
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9
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He C, Cao J, Bao Y, Sun Z, Liu Z, Li C. Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS. Food Chem 2021; 347:129057. [PMID: 33484957 DOI: 10.1016/j.foodchem.2021.129057] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 12/16/2022]
Abstract
A lipidomic evaluation was performed on the tilapia muscle, head and viscera, including studying the composition, distribution and stereospecific characteristics of fatty acids and lipid species. The head and viscera lipids were significantly richer than the muscle lipids. Triacylglycerols were the predominant fraction (over 80% of total lipid in the muscle and head). Additionally, polyunsaturated fatty acids had higher percentages in phospholipids (30.35-52.05% of total fatty acids) than in triacylglycerols (18.11-25.15%). The C52:2 and C52:3 were the most abundant triacylglycerols, which indicates the potential application in infant food. Moreover, 622, 530 and 513 lipids were identified using ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry in the muscle, head and viscera, respectively. The three tilapia parts were distinguished using multivariate analysis. Five fatty acids and 33 lipid species were considered as the potential biomarkers. This comprehensive analysis will help to evaluate the lipid nutritional values and facilitate exploitation in tilapia consumption and processing.
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Affiliation(s)
- Chen He
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Jun Cao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| | - Yuyan Bao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zexin Sun
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
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10
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Sushchik NN, Makhutova ON, Rudchenko AE, Glushchenko LA, Shulepina SP, Kolmakova AA, Gladyshev MI. Comparison of Fatty Acid Contents in Major Lipid Classes of Seven Salmonid Species from Siberian Arctic Lakes. Biomolecules 2020; 10:biom10030419. [PMID: 32182700 PMCID: PMC7175364 DOI: 10.3390/biom10030419] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 03/02/2020] [Accepted: 03/05/2020] [Indexed: 01/15/2023] Open
Abstract
Long-chain omega-3 polyunsaturated fatty acids (LC-PUFA) essential for human nutrition are mostly obtained from wild-caught fish. To sustain the LC-PUFA supply from natural populations, one needs to know how environmental and intrinsic factors affect fish fatty acid (FA) profiles and contents. We studied seven Salmoniformes species from two arctic lakes. We aimed to estimate differences in the FA composition of total lipids and two major lipid classes, polar lipids (PL) and triacylglycerols (TAG), among the species and to evaluate LC-PUFA contents corresponding to PL and TAG in muscles. Fatty acid profiles of PL and TAG in all species were characterized by the prevalence of omega-3 LC-PUFA and C16-C18 monoenoic FA, respectively. Fish with similar feeding spectra were identified similarly in multivariate analyses of total lipids, TAG and PL, due to differences in levels of mostly the same FA. Thus, the suitability of both TAG and total lipids for the identification of the feeding spectra of fish was confirmed. All species had similar content of LC-PUFA esterified as PL, 1.9–3.5 mg g−1, while the content of the TAG form strongly varied, from 0.9 to 9.8 mg g−1. The LC-PUFA-rich fish species accumulated these valuable compounds predominately in the TAG form.
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Affiliation(s)
- Nadezhda N. Sushchik
- Institute of Biophysics of Federal Research Center “Krasnoyarsk Science Center” of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia; (O.N.M.); (A.E.R.); (A.A.K.); (M.I.G.)
- Siberian Federal University, Svobodny av., 79, Krasnoyarsk 660041, Russia; (L.A.G.); (S.P.S.)
- Correspondence:
| | - Olesia N. Makhutova
- Institute of Biophysics of Federal Research Center “Krasnoyarsk Science Center” of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia; (O.N.M.); (A.E.R.); (A.A.K.); (M.I.G.)
- Siberian Federal University, Svobodny av., 79, Krasnoyarsk 660041, Russia; (L.A.G.); (S.P.S.)
| | - Anastasia E. Rudchenko
- Institute of Biophysics of Federal Research Center “Krasnoyarsk Science Center” of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia; (O.N.M.); (A.E.R.); (A.A.K.); (M.I.G.)
- Siberian Federal University, Svobodny av., 79, Krasnoyarsk 660041, Russia; (L.A.G.); (S.P.S.)
| | - Larisa A. Glushchenko
- Siberian Federal University, Svobodny av., 79, Krasnoyarsk 660041, Russia; (L.A.G.); (S.P.S.)
| | - Svetlana P. Shulepina
- Siberian Federal University, Svobodny av., 79, Krasnoyarsk 660041, Russia; (L.A.G.); (S.P.S.)
| | - Anzhelika A. Kolmakova
- Institute of Biophysics of Federal Research Center “Krasnoyarsk Science Center” of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia; (O.N.M.); (A.E.R.); (A.A.K.); (M.I.G.)
| | - Michail I. Gladyshev
- Institute of Biophysics of Federal Research Center “Krasnoyarsk Science Center” of Siberian Branch of Russian Academy of Sciences, Akademgorodok, 50/50, Krasnoyarsk 660036, Russia; (O.N.M.); (A.E.R.); (A.A.K.); (M.I.G.)
- Siberian Federal University, Svobodny av., 79, Krasnoyarsk 660041, Russia; (L.A.G.); (S.P.S.)
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11
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Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108737] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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WEI P, CAO J, SHEN X, LI C. The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.28718] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Li W, Liu Y, Jiang W, Yan X. Proximate Composition and Nutritional Profile of Rainbow Trout ( Oncorhynchus mykiss) Heads and Skipjack tuna ( Katsuwonus Pelamis) Heads. Molecules 2019; 24:E3189. [PMID: 31480782 PMCID: PMC6749204 DOI: 10.3390/molecules24173189] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 08/28/2019] [Accepted: 08/31/2019] [Indexed: 02/05/2023] Open
Abstract
In order to evaluate the application potential of rainbow trout (Oncorhynchus mykiss) heads and skipjack tuna (Katsuwonus pelamis) heads; proximate composition, amino acids, fatty acids, carnosine, and anserine contents were analyzed in this study. Rainbow trout heads showed significantly higher protein (29.31 g/100 g FW, FW is abbreviation of fresh weight) and lipid (6.03 g/100 g FW) contents than skipjack tuna heads (18.47 g/100 g FW protein and 4.83 g/100 g FW lipid) (p < 0.05). Rainbow trout heads and skipjack tuna heads exhibited similar amino acid composition. Essential amino acids constituted more than 40% of total amino acids in both rainbow trout head and skipjack tuna head. The fatty acid profile was different between rainbow trout heads and skipjack tuna heads. Rainbow trout heads mainly contained 38.64% polyunsaturated fatty acids (PUFAs) and 38.57% monounsaturated fatty acids (MUFAs), whereas skipjack tuna heads mainly contained 54.46% saturated fatty acids (SFAs). Skipjack tuna heads contained 4563 mg/kg FW anserine and 1761 mg/kg FW carnosine, which were both significantly higher than those of rainbow trout heads (p < 0.05). These results demonstrate that both rainbow trout heads and skipjack tuna heads may be used as materials for recycling high-quality protein. Meanwhile, rainbow trout heads can be used to extract oil with high contents of unsaturated fatty acids, while skipjack tuna heads may be a source for obtaining carnosine and anserine.
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Affiliation(s)
- Weinan Li
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan 316022, China
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan 316022, China
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan 316022, China.
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Xiaojun Yan
- Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan 316022, China.
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14
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Cao J, Duan Q, Liu X, Shen X, Li C. Extraction and Physicochemical Characterization of Pepsin Soluble Collagens from Golden Pompano (Trachinotus blochii) Skin and Bone. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1652216] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Jun Cao
- College of Food Science and Engineering, Key Laboratory of Marine Food Processing of Haikou, Hainan University, Haikou, China
| | - Qingfei Duan
- College of Food Science and Engineering, Key Laboratory of Marine Food Processing of Haikou, Hainan University, Haikou, China
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoyan Liu
- College of Food Science and Engineering, Key Laboratory of Marine Food Processing of Haikou, Hainan University, Haikou, China
| | - Xuanri Shen
- College of Food Science and Engineering, Key Laboratory of Marine Food Processing of Haikou, Hainan University, Haikou, China
| | - Chuan Li
- College of Food Science and Engineering, Key Laboratory of Marine Food Processing of Haikou, Hainan University, Haikou, China
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Zhang J, Cao J, Pei Z, Wei P, Xiang D, Cao X, Shen X, Li C. Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS. Food Res Int 2019; 123:217-225. [PMID: 31284971 DOI: 10.1016/j.foodres.2019.04.069] [Citation(s) in RCA: 139] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 04/27/2019] [Accepted: 04/29/2019] [Indexed: 12/01/2022]
Abstract
The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an electronic nose (E-nose), an electronic tongue (E-tongue) and simultaneous distillation extraction (SDE) - gas chromatography - mass spectrometry (GC-MS). The results showed that the E-nose and E-tongue systems could effectively differentiate volatile compounds of four samples. A total of 86 volatile flavour components were identified in the dried fillets; the main flavour components contained hydrocarbons (39), aldehydes (15), esters (10) and alcohols (9). HAD, MD and VMD processing promoted a gradual reduction in ketones and the generation of esters, while the fillets that were processed by VFD contained more hydrocarbon (29.68%) and alcohol (2.64%) compounds. The volatile compounds of dried golden pompano fillets were developed through four potential pathways, including the Maillard reaction, lipid oxidation and degradation, protein hydrolysis, and Strecker degradation.
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Affiliation(s)
- Jiahui Zhang
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jun Cao
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- Marine Food Engineering Technology Research Center of Hainan Province, Hainan Tropical Ocean University, Sanya 572022, China
| | - Peiyu Wei
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Dong Xiang
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xinyu Cao
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- Key Laboratory of Marine Food Processing of Haikou, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
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