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Chlorine dioxide fumigation: An effective technology with industrial application potential for lowering aflatoxin content in peanuts and peanut products. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Ramilo-Fernández G, Sotelo CG. Characterization and potential strategies for the valorisation of the Southwest Atlantic butterfish ( Stromateus brasiliensis). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2994-3003. [PMID: 32616963 PMCID: PMC7316936 DOI: 10.1007/s13197-020-04332-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 02/10/2020] [Accepted: 03/06/2020] [Indexed: 11/25/2022]
Abstract
The waste of fish resources constitutes a serious environmental problem that must be avoided. The valorisation of by-catch species and decreasing the discard rate constitute a more efficient and sustainable use of these marine biomasses. In this work, we characterize and propose different potential uses for Stromateus brasiliensis, another frequently discarded (≥ 90%) and poorly studied by-catch species captured in the South Atlantic Ocean (FAO 41) by trawler fishing fleets. Furthermore, in the case of this species, freezing and frozen storage of the whole fish is the only strategy currently employed for its exploitation. The results revealed that muscle from S. brasiliensis presented a high content of polyunsaturated fatty acids (20.34%) and that the concentrations of both total diacyl glyceryl ethers (2.41%) and heavy metals (Hg 0.038, Pb 0.006 and Cd 0.018 mg/kg) were below the established limits for safe human consumption. Likewise, the protein hydrolysates proved to be a good source of amino acids for human consumption or animal feeding. Minced muscle blocks could be made by a mechanical separation process of the flesh, and the composition of minced muscle did not differ much from that of the whole fish. Furthermore, this process allows the incorporation of cryoprotectants and antioxidants to extend the frozen shelf life of this fatty fish. An extraction process from mechanically mixed skin and bones yielded a good source of collagen that should not be neglected.
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Affiliation(s)
- Graciela Ramilo-Fernández
- Instituto de Investigaciones Marinas – Consejo Superior de Investigaciones Científicas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
| | - Carmen G. Sotelo
- Instituto de Investigaciones Marinas – Consejo Superior de Investigaciones Científicas (CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
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Xu L, Zhu X, Yu X, Huyan Z, Wang X. Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700396] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lirong Xu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu Avenue, WuxiJiangsu 214122P.R. China
| | - Xufei Zhu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
| | - Xiuzhu Yu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
| | - Zongyao Huyan
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road, YanglingShaanxi 712100P.R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu Avenue, WuxiJiangsu 214122P.R. China
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Endo Y. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods. J Oleo Sci 2017; 67:1-10. [PMID: 29238025 DOI: 10.5650/jos.ess17130] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail. The physical characteristics of edible fats and oils include color, specific gravity, refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity, while the chemical characteristics include acid value, saponification value, iodine value, fatty acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters (sterols, tocopherols) and minor components (phospholipids, chlorophyll pigments, glycidyl fatty acid esters). Peroxide value, p-anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils. This review describes the analytical methods to evaluate the quality of edible fats and oils, especially the Standard Methods for Analysis of Fats, Oils and Related Materials edited by Japan Oil Chemists' Society (the JOCS standard methods) and advanced methods.
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Affiliation(s)
- Yasushi Endo
- School of Bioscience and Biotechnology, Tokyo University of Technology
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Golmakani MT, Keramat M, Moosavi-Nasab M, Moosavian B. Oxidative Stability of Common Kilka (Clupeonella cultriventris caspia) Oil Supplemented with Microwave Extracted Ghure (Unripe Grape) Marc Extract. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1375589] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Bahareh Moosavian
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Oliveira D, Bernardi D, Drummond F, Dieterich F, Boscolo W, Leivas C, Kiatkoski E, Waszczynskyj N. Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2015-0365] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 °C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH – as determined by a gas chromatograph – was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids ω3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.
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Tao F, Ngadi M. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods. Crit Rev Food Sci Nutr 2017; 58:1565-1593. [PMID: 28118034 DOI: 10.1080/10408398.2016.1261332] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.
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Affiliation(s)
- Feifei Tao
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
| | - Michael Ngadi
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
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de Oliveira DASB, Licodiedoff S, Furigo A, Ninow JL, Bork JA, Podestá R, Block JM, Waszczynskyj N. Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by-products: a comparison with other extraction methods. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13324] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dayse A. S. B. de Oliveira
- Graduate Program in Fishing Engineering; Federal Institute of Espírito Santo - IFES; 29285-000 Piúma ES Brazil
| | - Silvana Licodiedoff
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Agenor Furigo
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jorge L. Ninow
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jonathan A. Bork
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Rossana Podestá
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Nina Waszczynskyj
- Post Graduate in Food Engineering; Federal University of Paraná; 81531-980 Curitiba PR Brazil
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de Oliveira DASB, Minozzo MG, Licodiedoff S, Waszczynskyj N. Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis. Food Chem 2016; 207:187-94. [PMID: 27080896 DOI: 10.1016/j.foodchem.2016.03.069] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 01/30/2016] [Accepted: 03/20/2016] [Indexed: 11/26/2022]
Abstract
In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.
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Affiliation(s)
- Dayse A S B de Oliveira
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil.
| | - Marcelo G Minozzo
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil
| | - Silvana Licodiedoff
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Trindade, CEP 88040-900 Florianópolis, SC, Brazil
| | - Nina Waszczynskyj
- Graduation Program in Food Technology, Universidade Federal do Paraná, Rua Francisco H. dos Santos, CEP 81531-980 Curitiba, PR, Brazil
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Oxidation kinetics of common Kilka ( Clupeonella cultiventris caspia ) oil in presence of bene oils’ unsaponifiable matter. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.100] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Application of Infrared Spectroscopy for Characterization of Dietary Omega-3 Oil Supplements. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2666-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pazhouhanmehr S, Farhoosh R, Esmaeilzadeh Kenari R, Sharif A. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12609] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samaneh Pazhouhanmehr
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; 91775-1163 Mashhad Iran
| | - Reza Farhoosh
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; 91775-1163 Mashhad Iran
| | | | - Ali Sharif
- Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; 91775-1163 Mashhad Iran
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Wu D, Chen X, Cao F, Sun DW, He Y, Jiang Y. Comparison of Infrared Spectroscopy and Nuclear Magnetic Resonance Techniques in Tandem with Multivariable Selection for Rapid Determination of ω-3 Polyunsaturated Fatty Acids in Fish Oil. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1147-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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