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Barkhori-Mehni S, Khanzadi S, Hashemi M, Azizzadeh M, Keykhosravy K. The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Saber Barkhori-Mehni
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Kobra Keykhosravy
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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The Influence of Packaging on Palatability and Shelf Life Stability of Horse Treats. J Equine Vet Sci 2020; 98:103326. [PMID: 33663712 DOI: 10.1016/j.jevs.2020.103326] [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: 07/02/2020] [Revised: 11/11/2020] [Accepted: 11/16/2020] [Indexed: 11/20/2022]
Abstract
Horse treat packaging may be composed of materials including plastic and paper which protect the product from the environment to improve shelf life. Objectives of this research were to 1) assess the impact of packaging on shelf life of horse treats and 2) evaluate the impact of packaging on horse preferences. Three packaging treatments (control, poly, and paper) were examined at five time points over a 12 month period. Treatments were analyzed for moisture, water activity, mold, yeast, pH, and volatile organic acids. Horse preference testing evaluated first treatment sniffed, consumed, and finished as well as number of treats consumed. Significance was set at P < .05 and trends at P < .10. Moisture content and water activity increased in all treatments (P < .01) from month 0 to month 12, with paper packaging providing a greater fluctuation and containing visible mold at month 12 (P < .01). No difference was observed for first treatment sniffed, consumed, or finished during preference testing. However a trend (P = .09) for the period∗treatment interaction was observed for number of treats consumed, with poly increasing while paper decreased. These data indicate that packaging impacts shelf life and horse preference of treats.
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Li Y, Zou Q, Song S, Sun T, Li J. Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of
Sciaenops ocellatus
during refrigerated storage. J Food Saf 2020. [DOI: 10.1111/jfs.12777] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Qian Zou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Suzhen Song
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Wachirasiri K, Wanlapa S, Uttapap D, Puttanlek C, Rungsardthong V. Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate. J Food Sci 2019; 84:1784-1790. [PMID: 31218686 DOI: 10.1111/1750-3841.14635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Revised: 04/10/2019] [Accepted: 04/12/2019] [Indexed: 11/26/2022]
Abstract
Freezing and thawing occur during storage, transportation, and retail display, leading to deterioration of frozen shrimp. The objective of this research was to investigate the change in quality of frozen white shrimp treated by lysine and NaHCO3 after multiple freeze-thaw cycles. Shrimp were soaked in lysine and lysine/NaHCO3 each at 1% (w/v) frozen in an air-blast freezer at -30 °C, and kept in a chest freezer (-18 ± 2 °C) for a week before they were thawed using tap water before the analysis (freeze-thaw cycle 1). The samples were subjected to five freeze-thaw cycles, which were repeated every week. Qualities of the samples were determined for thawing loss, cutting force, and total volatile basic nitrogen (TVB-N), as well as oxidation stability by using Rancimat. The use of lysine/NaHCO3 could significantly reduce thawing loss at all freeze-thaw cycles compared to the control and lysine treatment (P < 0.05). Similar results were found with TVB-N and the oxidation stability of the samples. A difference in cutting forces of the shrimp between lysine and lysine/NaHCO3 treatment was found when the frequency of freeze-thawing was increased to three cycles; it was lower than that in the control at all cycles. Histological study showed that the treatment with lysine/NaHCO3 led to the swelling of muscle fibers and fewer fragments at five freeze-thaw cycles. The results showed that lysine/NaHCO3 could effectively retard the quality loss from repeated freeze-thawing during frozen storage. PRACTICAL APPLICATION: Repeated freezing and thawing usually occur during storage, transportation, retail display or in restaurants, and in consumers' kitchens. The temperature at the manufacturing site and during transportation in a tropical country like Thailand is relatively high, and frozen food producers come across quality deterioration resulting from multiple freeze-thaw cycles occurring during transportation and storage. Frozen shrimp producers require research to improve product quality by adding nonphosphate food additives or, if possible, by using natural food ingredients instead of polyphosphate or sodium bicarbonate.
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Affiliation(s)
- Kulraphat Wachirasiri
- Dept. of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's Univ. of Technology North Bangkok, 1518, Pracharat Road, Bangsue, Bangkok, 10800, Thailand
| | - Sorada Wanlapa
- Dept. of Food Technology, Thailand Institute of Scientific and Technological Research, Khlong Luang, Pathum Thani, 12120, Thailand
| | - Dudsadee Uttapap
- Div. of Biochemical Technology, School of Bioresources and Technology, King Mongkut's Univ. of Technology Thonburi, Bangkok, 10150, Thailand
| | - Chureerat Puttanlek
- Dept. of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn Univ., Nakorn Pathom, 73000, Thailand
| | - Vilai Rungsardthong
- Dept. of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industrial Research Center, King Mongkut's Univ. of Technology North Bangkok, 1518, Pracharat Road, Bangsue, Bangkok, 10800, Thailand
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Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9473-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Wachirasiri K, Wanlapa S, Uttapap D, Puttanlek C, Rungsardthong V. Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13333] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kulraphat Wachirasiri
- Department of Agro-Industrial, Food and Environmental Technology; Faculty of Applied Science, Food and Agro-Industrial Research Center; King Mongkut's University of Technology North Bangkok; 1518, Pracharat Road Bangsue Bangkok 10800 Thailand
| | - Sorada Wanlapa
- Department of Food Technology; Thailand Institute of Scientific and Technological Research; Khlong Luang Pathum Thani 12120 Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology; School of Bioresources and Technology; King Mongkut's University of Technology Thonburi; Bangkok 10150 Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakorn Pathom 73000 Thailand
| | - Vilai Rungsardthong
- Department of Agro-Industrial, Food and Environmental Technology; Faculty of Applied Science, Food and Agro-Industrial Research Center; King Mongkut's University of Technology North Bangkok; 1518, Pracharat Road Bangsue Bangkok 10800 Thailand
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Suárez-Jiménez GM, López-Saiz CM, Ramírez-Guerra HE, Ezquerra-Brauer JM, Ruiz-Cruz S, Torres-Arreola W. Role of Endogenous and Exogenous Tocopherols in the Lipid Stability of Marine Oil Systems: A Review. Int J Mol Sci 2016; 17:E1968. [PMID: 27886145 PMCID: PMC5187768 DOI: 10.3390/ijms17121968] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 11/14/2016] [Accepted: 11/17/2016] [Indexed: 01/09/2023] Open
Abstract
In marine organisms primarily intended for human consumption, the quality of the muscle and the extracted oils may be affected by lipid oxidation during storage, even at low temperatures. This has led to a search for alternatives to maintain quality. In this sense, antioxidant compounds have been used to prevent such lipid deterioration. Among the most used compounds are tocopherols, which, due to their natural origin, have become an excellent alternative to prevent or retard lipid oxidation and maintain the quality of marine products. Tocopherols as antioxidants have been studied both exogenously and endogenously. Exogenous tocopherols are often used by incorporating them into plastic packaging films or adding them directly to fish oil. It has been observed that exogenous tocopherols incorporated in low concentrations maintain the quality of both muscle and the extracted oils during food storage. However, it has been reported that tocopherols applied at higher concentrations act as a prooxidant molecule, probably because their reactions with singlet oxygen may generate free radicals and cause the oxidation of polyunsaturated fatty acids in fish oils. However, when tocopherols are included in a fish diet (endogenous tocopherols), the antioxidant effect on the muscle lipids is more effective due to their incorporation into the membrane lipids, which can help extend the shelf life of seafood by reducing the lipid deterioration that occurs due to antioxidant synergy with other phenolic compounds used supplements in fish muscle. This review focuses on the most important studies in this field and highlights the potential of using tocopherols as antioxidants in marine oils.
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Affiliation(s)
- Guadalupe Miroslava Suárez-Jiménez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 85000 Ciudad Obregón, Sonora, México.
- Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, 83000 Hermosillo, Sonora, México.
| | - Carmen María López-Saiz
- Ingeniería Ambiental, Universidad Estatal de Sonora, Unidad Académica Hermosillo, Ley Federal del Trabajo s/n, 83100 Hermosillo, Sonora, México.
| | - Hugo Enrique Ramírez-Guerra
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, 83000 Hermosillo, Sonora, México.
| | - Josafat Marina Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, 83000 Hermosillo, Sonora, México.
| | - Saul Ruiz-Cruz
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 85000 Ciudad Obregón, Sonora, México.
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, 83000 Hermosillo, Sonora, México.
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Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/β-cyclodextrin complexes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Colín-Chávez C, Soto-Valdez H, Peralta E. Diffusion of carotenoids from mono and bilayer polyethylene active packaging into soybean oil. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.01.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Yanar Y, Küçükgülmez A, Gökçin M, Gelibolu S, Dikel Ç. Antioxidant effects of chitosan in European eel ( Anguilla anguillaL.) fillets during refrigerated storage. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.764548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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Diffusion of natural astaxanthin from polyethylene active packaging films into a fatty food simulant. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.021] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Souza BWS, Cerqueira MA, Ruiz HA, Martins JT, Casariego A, Teixeira JA, Vicente AA. Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11456-11462. [PMID: 20936790 DOI: 10.1021/jf102366k] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study aimed at determining the effect of chitosan coating on shelf life extension of salmon ( Salmo salar ) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1-4); therefore, solution 1 with a spreading coefficient (Ws) of -4.73 mN m(-1), was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C.
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Affiliation(s)
- Bartolomeu W S Souza
- IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Koontz J, Moffitt R, Marcy J, O’Keefe S, Duncan S, Long T. Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:1598-607. [DOI: 10.1080/19440049.2010.495729] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Graciano-Verdugo AZ, Soto-Valdez H, Peralta E, Cruz-Zárate P, Islas-Rubio AR, Sánchez-Valdes S, Sánchez-Escalante A, González-Méndez N, González-Ríos H. Migration of α-tocopherol from LDPE films to corn oil and its effect on the oxidative stability. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.01.019] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Medina I, Gallardo JM, Aubourg SP. Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02016.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Torres-Arreola W, Soto-Valdez H, Peralta E, Cardenas-López JL, Ezquerra-Brauer JM. Effect of a low-density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6140-6. [PMID: 17595103 DOI: 10.1021/jf070418h] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Fresh sierra fish (Scomberomorus sierra) fillets were packed in low-density polyethylene films with butylated hydroxytoluene (BHT-LDPE) added. Fillets packed in LDPE with no BHT were used as controls (LDPE). The packed fillets were stored at -25 degrees C for 120 days in which the film released 66.5% of the antioxidant. The influence of the antioxidant on lipid and protein quality, lipid oxidation, muscle structure changes, and shear-force resistance was recorded. As compared to LDPE films, fillets packed in BHT-LDPE films showed lower lipid oxidation, thiobarbituric acid values (4.20 +/- 0.52 vs 11.95 +/- 1.06 mg malonaldehyde/kg), peroxide values (7.20 +/- 1.38 vs 15.15 +/- 1.48 meq/kg), and free fatty acids (7.98 +/- 0.43 vs 11.83 +/- 1.26% of oleic acid). Fillets packed in BHT-LDPE films showed less tissue damage and lost less firmness than fillets packed in LDPE. A significant relationship between lipid oxidation and texture was detected (R2 adjusted, 0.70-0.73). BHT-LDPE films may be used not only to prevent lipid oxidation but also to minimize protein damage to prolong the shelf life of sierra fish.
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Affiliation(s)
- Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Apdo. Postal 1658, Col. Centro, Hermosillo, Sonora, 83000 Mexico
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Jeon YJ, Kamil JYVA, Shahidi F. Chitosan as an edible invisible film for quality preservation of herring and atlantic cod. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:5167-5178. [PMID: 12188625 DOI: 10.1021/jf011693l] [Citation(s) in RCA: 297] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of chitosan with different molecular weights as coatings for shelf-life extension of fresh fillets of Atlantic cod (Gadus morhua) and herring (Clupea harengus) was evaluated over a 12-day storage at refrigerated temperature (4 +/- 1 degrees C). Three chitosan preparations from snow crab (Chinoecetes opilio) processing wastes, differing in viscosities and molecular weights, were prepared; their apparent viscosities (360, 57, and 14 cP) depended on the deacetylation time (4, 10, and 20 h, respectively) of the chitin precursor. Upon coating with chitosans, a significant (p < or = 0.05) reduction in relative moisture losses of 37, 29, 29, 40, and 32% was observed for cod samples coated with 360 cP chitosan after 4, 6, 8, 10, and 12 days of storage, respectively. Chitosan coating significantly (p < or = 0.05) reduced lipid oxidation as displayed in peroxide value, conjugated dienes, 2-thiobarbituric acid reactive substances and headspace volatiles, chemical spoilage as reflected in total volatile basic nitrogen, trimethylamine, and hypoxanthine, and growth of microorganisms as reflected in total plate count in both fish model systems compared to uncoated samples. The preservative efficacy and the viscosity of chitosan were inter-related; the efficacy of chitosans with viscosities of 57 and 360 cP was superior to that of chitosan with a 14 cP viscosity. Thus, chitosan as edible coating would enhance the quality of seafoods during storage.
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Affiliation(s)
- You-Jin Jeon
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada A1B 3X9
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