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Wang J, Xu Z, Lu W, Zhou X, Liu S, Zhu S, Ding Y. Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments. Food Res Int 2024; 176:113829. [PMID: 38163726 DOI: 10.1016/j.foodres.2023.113829] [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: 10/23/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/03/2024]
Abstract
This study aimed to improve the pasty texture of squid meat by oxidative and phosphate curing (OPC) treatment, and elucidate the underlying mechanism. The shear force, springiness, weight gain, water-holding capacity (WHC), color and sensory evaluation of squid meat samples treated with a mild OPC approach (OPC_2, 10 mM H2O2 solution with complex phosphate solution) were significantly improved. However, the samples subjected to over-oxidized (20 and 30 mM H2O2 solution with complex phosphate solution) treatment did not obtain favorable outcomes. Microstructure analysis revealed that muscle fibers aggregated after moderate OPC treatments, leading to an increased spacing between muscle fiber bundles. This gap facilitated a more uniform distribution and restriction of water, according to low-field nuclear magnetic resonance (LF-NMR) results. The results from in vitro simulated oxidation of myofibrillar proteins (MPs) demonstrated that increased H2O2 led to formation of carbonyl groups and decreased sulfhydryl groups, and even secondary structure changes, according to fourier transform infrared spectroscopy (FT-IR). Particle size, zeta potential and sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE) results showed that oxidation caused protein aggregation into larger molecules. This study presents a novel approach to improve pasty texture of squid meat.
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Affiliation(s)
- Jiangxiang Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Wei Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
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2
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Kang SI, Kim JS, Park SY, Park SH, Park JH, Jang MS, Oh JY, Choi JS. Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus ( Octopus minor) as an Elderly-Friendly Food. Foods 2023; 12:4375. [PMID: 38137179 PMCID: PMC10742802 DOI: 10.3390/foods12244375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/02/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9-56.6%, A), starch syrup (0.3-37.8%, B), and soy sauce (25.5-71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea's legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea's food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content.
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Affiliation(s)
- Sang-In Kang
- Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea;
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Sun-Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Si-Hyeong Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Ji-Hoon Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Young Oh
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Suk Choi
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
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3
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Kang SI, Kim JS, Park SY, Lee SM, Jang MS, Oh JY, Choi JS. Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus ( Octopus vulgaris) Arms. Foods 2023; 12:3343. [PMID: 37761052 PMCID: PMC10527877 DOI: 10.3390/foods12183343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0-100.0 °C), time (69.5-170.5 min), and vinegar concentration (0.2-0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.
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Affiliation(s)
- Sang-In Kang
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea;
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
| | - Sun-Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
| | - Seok-Min Lee
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Young Oh
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Suk Choi
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Gyeongsangnam-do, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-M.L.)
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4
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Liu Z, Yang W, Wei H, Deng S, Yu X, Huang T. The mechanisms and applications of cryoprotectants in aquatic products: An overview. Food Chem 2023; 408:135202. [PMID: 36525728 DOI: 10.1016/j.foodchem.2022.135202] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/30/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Frozen storage technology has been widely used for the preservation of Aquatic products. However, ice crystals formation, lipid oxidation and protein denaturation still easily causes aquatic products deterioration. Cryoprotectants are a series of food additives that could efficiently prolong the shelf life and guarantee the acceptability of frozen aquatic products. This review comprehensively illustrated the mechanism of protein denaturation caused by the ice crystal formation and lipid oxidation. The cryoprotective mechanism of various kinds of antifreeze agents (saccharides, phosphates, antifreeze proteins and peptides) and these cryoprotective structure-activity relationship, application efficiency on the quality of aquatic products were also discussed. Moreover, the advantages and disadvantages of each cryoprotectant are also prospected. Compared with others, antifreeze peptides show higher commercial and application values. While, lots of scientific research works are still required to develop novel antifreeze agent as a versatile ingredient with commercial value, applicable in the aquatic products preservation industry.
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Affiliation(s)
- Zhenlei Liu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang, Ningbo, Zhejiang Province 315211, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xunxin Yu
- Zhejiang Tianhe Aquatic Products Co., Ltd., Wenling, Zhejiang 317500, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang, Ningbo, Zhejiang Province 315211, China.
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5
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Temdee W, Singh A, Zhang B, Benjakul S. Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (
Harpiosquilla raphidea
) during refrigerated storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15778] [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)
- Wattana Temdee
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Avtar Singh
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Bin Zhang
- College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China
| | - Soottawat Benjakul
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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6
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Haddad NA, Watts E, Lively JA. Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2011811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nicholas A. Haddad
- School of Renewable Natural Resources, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Evelyn Watts
- School of Nutrition and Food Science, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Julie A. Lively
- School of Renewable Natural Resources, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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7
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Shiekh KA, Benjakul S. Effect of pulsed electric field treatments on melanosis and quality changes of Pacific white shrimp during refrigerated storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14292] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khursheed Ahmad Shiekh
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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8
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Lemos LLDA, Gonçalves AA. Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition? JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1580809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Alex Augusto Gonçalves
- Chief of the Laboratory of Seafood Technology and Quality Control (LAPESC), Agricultural Sciences Center (CCA), Animal Sciences Department (DCA), Federal Rural University of Semi-Arid (UFERSA), Mossoró, RN, Brazil
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9
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Xu D, Xue H, Sun L, Wang Y. Retardation of melanosis development and quality degradation of Litopenaeus vannamei with starving treatment during cold storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Baka R, Kunanopparat T, Rungchang S, Ditudompo S, Siriwattanayotin S. Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1499162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Rosita Baka
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Thiranan Kunanopparat
- Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Saowaluk Rungchang
- Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
| | - Srivikorn Ditudompo
- Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand
| | - Suwit Siriwattanayotin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, Thailand
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11
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Sae-leaw T, Benjakul S, Vongkamjan K. Retardation of melanosis and quality loss of pre-cooked Pacific white shrimp using epigallocatechin gallate with the aid of ultrasound. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.029] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Ovissipour M, Rasco B, Tang J, Sablani S. Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1958-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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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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14
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Benjakul S, Kingwascharapong P. Effect of monosodium glutamate on physicochemical properties and quality of Alkali-treated Pacific white shrimp. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13154] [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)
- Soottawat Benjakul
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Passakorn Kingwascharapong
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
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15
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Chao X, Bin Z, Lu-Kai M, Ji-Peng S. Cryoprotective Effects of Trehalose, Alginate, and its Oligosaccharide on Quality of Cooked-Shrimp (Litopenaeus vannamei) During Frozen Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12825] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xie Chao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Zhang Bin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Ma Lu-Kai
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316022 China
| | - Sun Ji-Peng
- Third Institute of Oceanography State Oceanic Administration; Xiamen 361005 China
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16
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Wachirasiri K, Wanlapa S, Uttapap D, Rungsardthong V. Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.065] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Ma LK, Zhang B, Deng SG, Xie C. Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage. J Food Sci 2015; 80:C540-6. [DOI: 10.1111/1750-3841.12793] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 12/12/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Lu-kai Ma
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Shang-gui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Chao Xie
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
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18
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Okpala COR, Choo WS, Dykes GA. Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.07.020] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Chantarasataporn P, Yoksan R, Visessanguan W, Chirachanchai S. Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei). Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Loizzo MR, Tundis R, Menichini F. Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00191.x] [Citation(s) in RCA: 214] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei). Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food Microbiol 2011; 149:247-53. [DOI: 10.1016/j.ijfoodmicro.2011.07.002] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Revised: 05/26/2011] [Accepted: 07/03/2011] [Indexed: 11/23/2022]
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24
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Chantarasuwan C, Benjakul S, Visessanguan W. Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). FOOD SCI TECHNOL INT 2011; 17:403-14. [DOI: 10.1177/1082013211398802] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei) were studied. Shrimp soaked in 2.5% NaCl containing both compounds at different levels of pH (5.5, 7, 8.5, 10 and 11.5) showed an increase in the weight gain and cooking yield and a reduced cooking loss as pH of solutions increased (p < 0.05). Increases in pH and salt content in soaked shrimp muscle were obtained with increasing pH (p < 0.05). Higher pH of soaking solution partially solubilized proteins in the muscle as well as carotenoproteins. pH of solutions above 8.5 led to the pronounced leaching of pigments, associated with the lowered redness of cooked shrimp. Shear force of raw and cooked shrimp continuously decreased as pH of solution increased (p < 0.05). Solution containing 2.5% NaCl and 2.0% NaHCO3 (pH 8.5) was recommended for treatment of white shrimp as a promising alternative for phosphates to increase the yield and to lower cooking loss without any negative effect on sensory properties.
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Affiliation(s)
- C. Chantarasuwan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - S. Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand,
| | - W. Visessanguan
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand
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Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.007] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Karl H, Lehmann I, Rehbein H, Schubring R. Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02103.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kaewmanee T, Benjakul S, Visessanguan W. Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei). J Food Sci 2009; 74:S351-61. [DOI: 10.1111/j.1750-3841.2009.01305.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Yarnpakdee S, Benjakul S, Visessanguan W, Kijroongrojana K. Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.03.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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