1
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Yang F, Teng J, Liu J, Yu D, Gao P, Yu P, Jiang Q, Xu Y, Xia W. Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue. Food Chem 2024; 432:137256. [PMID: 37643518 DOI: 10.1016/j.foodchem.2023.137256] [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: 06/05/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 08/31/2023]
Abstract
Although intramuscular connective tissue (IMCT) is low in fish, its impact on texture cannot be ignored due to its special location. Therefore, this study was aimed to investigate the contribution of IMCT degradation to fish softening and its mechanism induced by endogenous proteases. Results showed that IMCT honeycomb-like structure collapsed entirely on the 10th day of ice storage, along with a decrease of shear force by 36.5%. Meanwhile, IMCT and myofibrils (MF) degradation accelerated softening by 25.1% and 15.3% during 10 days of ice storage, respectively. Next, IMCT deterioration was indicated to be highly correlated with decorin degradation (0.956**), followed by elastin (0.928**) and collagen (0.904**). Ulteriorly, endogenous collagenase was shown to degrade IMCT crucial components, while endogenous cathepsins had little effect. In conclusion, this study confirmed that IMCT played an essential role in maintaining fish texture and was mainly degraded by endogenous collagenase.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jialu Teng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jixuan Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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2
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Yang RQ, Chen YL, Sun LC, Ou W, Liu HY, Zhang LJ, Liu GM, Zhao G, Cao MJ. Involvement of MMP-9 in collagen degradation of sea bass (Lateolabrax japonicus): Cloning, expression, and characterization. J Food Sci 2023; 88:638-649. [PMID: 36576136 DOI: 10.1111/1750-3841.16402] [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: 07/28/2022] [Revised: 10/20/2022] [Accepted: 11/10/2022] [Indexed: 12/29/2022]
Abstract
Disintegration of intramuscular connective tissue is responsible for postmortem tenderization of fish muscles during chilled storage. Matrix metalloproteinase-9 (MMP-9) was reported to be involved in this process, whereas the mechanism has not been revealed. In the present study, purified type I and V collagens from the connective tissues of sea bass (Lateolabrax japonicus) muscles were first prepared. These two kinds of collagens comprise three polypeptide chains (α), forming a typical triple-helical domain as determined by circular dichroism. The complete coding region of MMP-9 containing an open reading frame of 2070 bp encoding 689 amino acid residues was then cloned. The recombinant MMP-9 catalytic domain (rcMMP-9) was expressed in Escherichia coli and exhibited high hydrolyzing activity toward gelatin. Besides, rcMMP-9 was effective in degrading type V collagen rather than type I collagen at 4°C. The enzymatic activity of rcMMP-9 was highly pH-dependent, and its enzymatic activity under neutral and basic conditions was higher than that under acidic conditions. Metal ion Ca2+ was necessary for the maintenance of rcMMP-9 activity, whereas Zn2+ inhibited its activity. Our present study indicated that MMP-9 is responsible for the disintegration of intramuscular connective tissues by cleaving type V collagen during postmortem tenderization of fish muscle. PRACTICAL APPLICATION: Elucidation the involvement of MMP-9 in collagen degradation will deliver a reference for the prevention of muscular protein decomposition during chilled storage of fish fillets.
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Affiliation(s)
- Ru-Qing Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Yu-Lei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Le-Chang Sun
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Wei Ou
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Hai-Yan Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Ling-Jing Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Guang-Ming Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Min-Jie Cao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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3
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Zhao N, Yang X, Li Y, Wu H, Chen Y, Gao R, Xiao F, Bai F, Wang J, Liu Z, Gao X, Zhao Y. Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets. MARINE LIFE SCIENCE & TECHNOLOGY 2022; 4:117-126. [PMID: 37073359 PMCID: PMC10077221 DOI: 10.1007/s42995-021-00112-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 05/11/2021] [Indexed: 05/03/2023]
Abstract
Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (-3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets.
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Affiliation(s)
- Nana Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Xianqing Yang
- South China Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510641 China
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Haohao Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Yiping Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Ruichang Gao
- School of Food and Bioengineering, Jiangsu University, Zhenjiang, 212013 China
| | - Feng Xiao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023 China
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd, Hangzhou, 310000 China
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd, Hangzhou, 310000 China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Xin Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
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4
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Sun L, Du H, Wen J, Zhong C, Liu G, Miao S, Cao M. Physicochemical properties of acid‐soluble collagens from different tissues of large yellow croaker (
Larimichthys crocea
). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15172] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Le‐Chang Sun
- College of Food and Biological Engineering Jimei University Xiamen Fujian 361021 China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing Ministry of Agriculture and Rural Affairs Xiamen Fujian 361022 China
| | - Han Du
- College of Food and Biological Engineering Jimei University Xiamen Fujian 361021 China
| | - Jia‐Xin Wen
- College of Food and Biological Engineering Jimei University Xiamen Fujian 361021 China
| | - Chan Zhong
- College of Food Science & Engineering Jiangxi Agricultural University Nanchang Jiangxi 330045 China
| | - Guang‐Ming Liu
- College of Food and Biological Engineering Jimei University Xiamen Fujian 361021 China
| | - Song Miao
- College of Food and Biological Engineering Jimei University Xiamen Fujian 361021 China
- Teagasc Food Research Centre Moorepark Fermoy Cork Ireland
| | - Min‐Jie Cao
- College of Food and Biological Engineering Jimei University Xiamen Fujian 361021 China
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5
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Fan X, Jin Z, Liu Y, Chen Y, Konno K, Zhu B, Dong X. Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis. Food Res Int 2021; 143:110229. [PMID: 33992343 DOI: 10.1016/j.foodres.2021.110229] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/17/2022]
Abstract
The advantages of super-chilling storage at -2 °C for maintaining the quality of Coregonus peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds, K-value, muscle hardness, impedance measurement, and total viable count. The results indicated that the softening of fish muscle and increase in K-value were substantially suppressed following storage at -2 °C compared to that at 0 °C. In particular, the hardness of fish muscle stored for 6 days at -2 °C was much higher than that of the samples stored for 2 days at 0 °C. The K-value increased to 81% after 6 days at 0 °C, while increased to 57% at -2 °C. The impedance changed in a biphasic manner throughout the storage period. The initial increase accompanied by the progression of RM was followed by a gradual decrease. However, this decrease was much slower at -2 °C than 0 °C. Furthermore, proteomics analysis demonstrated that the mechanism of fish freshness changes between the two storage temperatures. Differentially abundant proteins between the samples stored at two temperatures were mainly involved in the cellular component and molecular function (GO pathway) as well as collagen digestion (KEGG pathway), which might be related to muscle textural properties. Therefore, super-chilling storage is a possible method for maintaining the freshness of Coregonus peled.
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Affiliation(s)
- Xinru Fan
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Kunihiko Konno
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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6
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Liu J, Yang F, Gao P, Yu D, Yu P, Jiang Q, Xu Y, Xia W. The impact of crucial protein degradation in intramuscular connective tissue on softening of ice‐stored grass carp (
Ctenopharyngodon idella
) fillets. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14979] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jixuan Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
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7
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Shen J, Yu D, Gao P, Xu Y, Jiang Q, Xia W. Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp (
Ctenopharyngodon idellus
) fillets. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14805] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jiandong Shen
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi214122China
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8
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Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods 2020; 9:E273. [PMID: 32138171 PMCID: PMC7143631 DOI: 10.3390/foods9030273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/22/2020] [Accepted: 02/28/2020] [Indexed: 11/17/2022] Open
Abstract
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.
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Affiliation(s)
- Mario Perez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Roberto Lemus-Mondaca
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380000, Chile;
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Juan E. Reyes
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile;
| | - Anais Palma-Acevedo
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain;
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9
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Cao W, Shi L, Weng W. Histological Distribution and Characterization of Collagen in European eel (Anguilla anguilla) Muscle. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695694] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Wenqi Cao
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, China
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10
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The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chem 2019; 301:125278. [DOI: 10.1016/j.foodchem.2019.125278] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 07/11/2019] [Accepted: 07/28/2019] [Indexed: 12/16/2022]
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11
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Wang H, Zhang J, Zhu Y, Wang X, Shi W. Volatile components present in different parts of grass carp. J Food Biochem 2018. [DOI: 10.1111/jfbc.12668] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Jingjing Zhang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Yaozhou Zhu
- Department of Food Science and Human Nutrition University of Florida Gainesville Florida
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
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12
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Xu Y, Li T, Zhang C, Li X, Yi S, Li J, Sun X. Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1504786] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Tao Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Chaomin Zhang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xiaotao Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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13
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Yu D, Regenstein JM, Xia W. Bio-based edible coatings for the preservation of fishery products: A Review. Crit Rev Food Sci Nutr 2018; 59:2481-2493. [DOI: 10.1080/10408398.2018.1457623] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | | | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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14
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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
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15
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Li JL, Tu ZC, Sha XM, Zhang L, Lin DR, Zeng K, Wang H, Pang JJ, Tang PP. Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus
) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13088] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jin-Lin Li
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; Nanchang China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang China
- Nanchang Institute for Food and Drug Control; Nanchang China
| | - Zong-Cai Tu
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; Nanchang China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang China
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang China
| | - Xiao-Mei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang China
| | - De-Rong Lin
- College of Food Science; Sichuan Agricultural University; Ya'an China
| | - Kai Zeng
- Nanchang Institute for Food and Drug Control; Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang China
| | - Juan-Juan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang China
| | - Ping-Ping Tang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang China
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16
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Xu Y, Jiang X, Ge L, Zang J, Xia W, Jiang Q. Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12836] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Xiaoqing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Lihong Ge
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
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17
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Li JL, Tu ZC, Zhang L, Lin DR, Sha XM, Zeng K, Wang H, Pang JJ, Tang PP. Characterization of Volatile Compounds in Grass Carp(Ctenopharyngodon idellus)Soup Cooked Using a Traditional Chinese Method by GC-MS. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12995] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Jin-Lin Li
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; 99 Ziyang Road Nanchang Jiangxi 30022 China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
- Nanchang Institute for Food and Drug Control; Nanchang Jiangxi China
| | - Zong-Cai Tu
- College of Chemistry and Chemical Engineering; Jiangxi Normal University; 99 Ziyang Road Nanchang Jiangxi 30022 China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang Jiangxi China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - De-Rong Lin
- College of Food Science; Sichuan Agricultural University; Ya'an Sichuan China
| | - Xiao-Mei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - Kai Zeng
- Nanchang Institute for Food and Drug Control; Nanchang Jiangxi China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology; Nangchang University; Nanchang Jiangxi China
| | - Juan-Juan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
| | - Ping-Ping Tang
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science; Jiangxi Normal University; Nanchang Jiangxi China
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18
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Ge L, Xu Y, Jiang X, Xia W, Jiang Q. Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13047] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Lihong Ge
- 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
| | - Xiaoqing Jiang
- 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
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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