1
|
Jiang Q, Huang S, Du Y, Xiao J, Wang M, Wang X, Shi W, Zhao Y. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chem 2023; 406:135097. [PMID: 36463598 DOI: 10.1016/j.foodchem.2022.135097] [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: 09/08/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations.
Collapse
Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yunfan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| |
Collapse
|
2
|
Effects of Storage Method on the Quality of Processed Sea Cucumbers ( Apostichopus japonicus). Foods 2022; 11:foods11244098. [PMID: 36553840 PMCID: PMC9778063 DOI: 10.3390/foods11244098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
This research aimed to establish an effective storage method to maintain the quality of processed sea cucumbers. In this study, sea cucumbers were stored by various methods including the storage of live sea cucumbers (seawater treatment, oxygen treatment, and ascorbic acid treatment) and the storage of dead sea cucumbers (frozen treatment). The sea cucumber quality was monitored after storage and boiling. The weightlessness rate and WHC of the frozen group increased to 86.96% ± 0.83% and 93.29% ± 0.32%, respectively. Frozen sea cucumbers shrunk with the meat's textural properties deteriorated. During the live sea cucumber storage, the tissue protein degraded from day 3 to day 7 which led to the promotion of TVB-N. Among these, the oxygen group showed the smallest TVB-N increase from day 0 (3.78 ± 0.60 mg 100 g-1) to day 7 (10.40 ± 0.12 mg 100 g-1). The oxygen group exhibited the most moderate change in weightlessness rate (4.24% ± 0.45%) and the most moderate texture parameters decline, such as the hardness of 32.52%, chewiness of 78.98 ± 5.10 N, and adhesion of 0.84 ± 0.00. The oxygen method showed the best condition of sea cucumber after 5 days of storage.
Collapse
|
3
|
Xiao H, Yu J, Song L, Hu M, Guo H, Xue Y, Xue C. Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes. Food Res Int 2022; 162:111965. [DOI: 10.1016/j.foodres.2022.111965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/29/2022]
|
4
|
Huang Q, Jiao X, Yan B, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria. Food Chem 2022; 387:132847. [DOI: 10.1016/j.foodchem.2022.132847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/26/2022] [Accepted: 03/27/2022] [Indexed: 11/04/2022]
|
5
|
Liu J, Chen S, Jiang X, Xue C, Cao H, Liu D, Sun X. Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Jingyi Liu
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Shengyuan Chen
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Xiaoming Jiang
- College of Food Science and Engineering Ocean University of China Qingdao China
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation Qingdao China
| | - Changhu Xue
- College of Food Science and Engineering Ocean University of China Qingdao China
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation Qingdao China
- Qingdao National Laboratory for Marine Science and Technology Qingdao China
| | - Honghua Cao
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Danping Liu
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Xun Sun
- College of Food Science and Engineering Ocean University of China Qingdao China
| |
Collapse
|
6
|
Jia Z, Shi C, Zhang J, Ji Z. Comparison of freshness prediction method for salmon fillet during different storage temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4987-4994. [PMID: 33543483 DOI: 10.1002/jsfa.11142] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/31/2021] [Accepted: 02/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Many new forecasting models have been applied to fish freshness prediction like support vector regression (SVR) and radial basis function neural network (RBFNN). In this study, RBFNN, SVR, and Arrhenius models were established and compared for predicting and evaluating the quality of salmon fillets during storage at different temperatures, based on thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVCs), K value, and sensory assessment (SA). RESULTS The TBA, TVB-N, TVC, and K values increased during storage whereas SA decreased. Residuals of the three models are random and irregular, indicating that these models were suitable for predicting the freshness of salmon fillets. The RBFNN predicted quality of salmon fillets stored at different temperatures with relative errors all within ±5% (except for the TVC value at day 6). Relative errors of the SVR model for predicting TVB-N and K value were within 10%, while the relative errors of the Arrhenius model fluctuated greatly (ranging from ±0.46 to ±38.29%) and most of it exceeded 10%. RBFNN model had the best predictive performance by comparing the residual and relative errors of the three models. CONCLUSION RBFNN is a promising method for predicting the freshness of salmon fillets stored at -2 to 10 °C in the cold chain. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhixin Jia
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Ce Shi
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zengtao Ji
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| |
Collapse
|
7
|
Pankyamma V, K. SR, P. K. B. Gravading process of Nile tilapia (
Oreochromis niloticus
) and evaluation of its biochemical and sensory changes during refrigerated storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Viji Pankyamma
- Visakhapatnam Research Centre of ICAR‐Central Institute of Fisheries Technology Visakhapatnam India
| | | | - Binsi P. K.
- ICAR‐Central Institute of Fisheries Technology Kochi India
| |
Collapse
|
8
|
Postmortem biochemical and textural changes in the sea cucumber Stichopus japonicus body wall (SJBW) during iced storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108705] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
9
|
Xiong X, He B, Jiang D, Dong X, Koosis A, Yu C, Qi H. Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625367] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Xin Xiong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Baoyu He
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Aeneas Koosis
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| |
Collapse
|
10
|
Yu D, Wu L, Regenstein JM, Jiang Q, Yang F, Xu Y, Xia W. Recent advances in quality retention of non-frozen fish and fishery products: A review. Crit Rev Food Sci Nutr 2019; 60:1747-1759. [DOI: 10.1080/10408398.2019.1596067] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Liying Wu
- Yangtze Delta Region of Institute of Tsinghua University, Zhejiang, Jiaxing, Zhejiang, China
| | | | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
11
|
Jia S, Huang Z, Lei Y, Zhang L, Li Y, Luo Y. Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols. Food Microbiol 2018; 76:52-61. [DOI: 10.1016/j.fm.2018.04.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 03/28/2018] [Accepted: 04/15/2018] [Indexed: 12/28/2022]
|
12
|
Nondestructive Prediction of Tilapia Fillet Freshness During Storage at Different Temperatures by Integrating an Electronic Nose and Tongue with Radial Basis Function Neural Networks. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2148-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
13
|
Qin N, Zhang L, Zhang J, Song S, Wang Z, Regenstein JM, Luo Y. Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
14
|
Li Q, Zhang L, Lu H, Song S, Luo Y. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
15
|
Shi C, Cui J, Liu X, Zhang Y, Qin N, Luo Y. Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp (hypophthalmichthys molitrix)
during thermal treatment and storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13246] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ce Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
- National Engineering Research Center for Information Technology in Agriculture; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Jianyun Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
| | - Xiaochang Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
| | - Na Qin
- National Engineering Research Center for Information Technology in Agriculture; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
- Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| |
Collapse
|
16
|
Lyu J, Li Q, Zhang L, Zhang J, Dong Z, Feng L, Luo Y. Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1236272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jian Lyu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qingzheng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zehong Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ligeng Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, PR China
| |
Collapse
|
17
|
Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0058] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
18
|
Shi C, Cui J, Qin N, Luo Y, Lu H, Wang H. Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13296] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ce Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- National Engineering Research Center for Information Technology in Agriculture; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Jianyun Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Na Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Laboratory for Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Han Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| |
Collapse
|
19
|
Qin N, Li D, Li Q, Li D, Liu X, Luo Y. Application of Artificial Neural Network to Predict K-Value, Inosine Mono-Phosphate, and Hypoxanthine Concentrations of Grass Carp (Ctenopharyngodon idellus) Fillets During Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1141425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Na Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Qian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Dongping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaochang Liu
- 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
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| |
Collapse
|
20
|
Yu D, Xu Y, Jiang Q, Yang F, Xia W. Freshness assessment of grass carp (Ctenopharyngodon idellus
) fillets during stroage at 4 °C by physicochemical, microbiological and sensorial evaluations. J Food Saf 2016. [DOI: 10.1111/jfs.12305] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| |
Collapse
|
21
|
Zhang L, Li Q, Lyu J, Kong C, Song S, Luo Y. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem. Food Chem 2016; 216:130-7. [PMID: 27596401 DOI: 10.1016/j.foodchem.2016.08.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 08/02/2016] [Accepted: 08/03/2016] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate different stunning methods [percussion (T1), immersion in ice/water slurry (T2), and gill cut (T3)] on quality and stress conditions of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C in 72h postmortem. Rigor index (RI%), behavioral analysis, levels of lactic acid and muscle glycogen were measured for stress level evaluation. Meanwhile, sensory assessment, texture properties, cooking loss, adenosine triphosphate (ATP) related compounds, adenosine monophosphate deaminase (ADA) activity, and acid phosphatase (ACP) activity were analyzed. The least stress condition, significantly (P<0.05) higher initial glycogen content was observed in T1. Ice/water stunning reduced the rate of ATP degradation, reflected in the lowest K value during 72h. Aversive behaviors, significantly (P<0.05) higher cooking loss, hypoxanthine riboside (HxR) content, and lower sensory score were observed in T3. The results indicated that gill cut in aquatic processing industry should be avoided for inferior quality and aversive reactions during stunning.
Collapse
Affiliation(s)
- Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jian Lyu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chunli Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Sijia Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
| |
Collapse
|
22
|
Qin N, Zhang Y, Luo Y. Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus
) Fillets During 0C Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12844] [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)
- Na Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| |
Collapse
|
23
|
Qin N, Li D, Hong H, Zhang Y, Zhu B, Luo Y. Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C. Food Chem 2016; 201:131-8. [DOI: 10.1016/j.foodchem.2016.01.071] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 01/13/2016] [Accepted: 01/18/2016] [Indexed: 11/27/2022]
|
24
|
Kong C, Wang H, Li D, Zhang Y, Pan J, Zhu B, Luo Y. Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage. Food Chem 2016; 201:327-33. [PMID: 26868584 DOI: 10.1016/j.foodchem.2016.01.088] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 12/02/2015] [Accepted: 01/20/2016] [Indexed: 12/16/2022]
Abstract
To investigate and predict quality of 2% brined common carp (Cyprinus carpio) fillets during frozen storage, free fatty acids (FFA), salt extractable protein (SEP), total sulfhydryl (SH) content, and Ca(2+)-ATPase activity were determined at 261 K, 253 K, and 245 K, respectively. There was a dramatic increase (P<0.05) in FFA and a sharp decrease (P<0.05) in SH at 261 K during the first 3 weeks. SEP decreased to 67.31% after 17 weeks at 245 K, whereas it took about 7 weeks and 13 weeks to decrease to the same extent at 261 K and 253 K, respectively. Ca(2+)-ATPase activity kept decreasing to 18.28% after 7 weeks at 261 K. Furthermore, radial basis function neural networks (RBFNNs) were developed to predict quality (FFA, SEP, SH, and Ca(2+)-ATPase activity) of brined carp fillets during frozen storage with relative errors all within ±5%. Thus, RBFNN is a promising method to predict quality of carp fillets during storage at 245-261 K.
Collapse
Affiliation(s)
- Chunli Kong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfeng Pan
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| |
Collapse
|
25
|
Zhu S, Zhou Z, Feng L, Luo Y. Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2014.12.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|