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Lou X, Shu W, Wang LC, Lim YT, Zhao T, Liu H, Sobota RM, Yang H. Metabolic and protein expression responses of Shewanella baltica in golden pomfret broths to slightly acidic electrolysed water. Food Chem 2025; 462:140991. [PMID: 39208721 DOI: 10.1016/j.foodchem.2024.140991] [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: 02/20/2024] [Revised: 08/05/2024] [Accepted: 08/23/2024] [Indexed: 09/04/2024]
Abstract
Shewanella baltica is a specific spoilage organism of golden pomfret. This study aims to explore the antibacterial mechanism of slightly acidic electrolysed water (SAEW) against S. baltica (strains ABa4, ABe2 and BBe1) in golden pomfret broths by metabolomics, proteomics and bioinformatics analyses. S. baltica was decreased by at least 3.94 log CFU/mL after SAEW treatment, and strain ABa4 had the highest resistance. Under SAEW stress, amino acids and organic acids in S. baltica decreased, and nucleotide related compounds degraded. Furthermore, 100 differentially expressed proteins (DEPs) were identified. Most DEPs of strains ABe2 and BBe1 were down-regulated, while some DEPs of strain ABa4 were up-regulated, especially those oxidative stress related proteins. These results suggest that the modes of SAEW against S. baltica can be traced to the inhibition of amino acid, carbon, nucleotide and sulphur metabolisms, and the loss of functional proteins for temperature regulation, translation, motility and protein folding.
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Affiliation(s)
- Xiaowei Lou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.
| | - Weichen Shu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Loo Chien Wang
- Functional Proteomics Laboratory, SingMass National Laboratory, Institute of Molecular and Cell Biology, Agency for Science, Technology and Research (A*STAR), Singapore 138673, Singapore
| | - Yan Ting Lim
- Functional Proteomics Laboratory, SingMass National Laboratory, Institute of Molecular and Cell Biology, Agency for Science, Technology and Research (A*STAR), Singapore 138673, Singapore
| | - Tianyun Zhao
- Functional Proteomics Laboratory, SingMass National Laboratory, Institute of Molecular and Cell Biology, Agency for Science, Technology and Research (A*STAR), Singapore 138673, Singapore
| | - Hang Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Radoslaw M Sobota
- Functional Proteomics Laboratory, SingMass National Laboratory, Institute of Molecular and Cell Biology, Agency for Science, Technology and Research (A*STAR), Singapore 138673, Singapore
| | - Hongshun Yang
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
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2
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Bölek S, Göktaş MA, Tosya F, Göksu F, Dinç Ö. Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying. FOOD SCI TECHNOL INT 2024; 30:565-573. [PMID: 37461230 DOI: 10.1177/10820132231186168] [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] [Indexed: 12/22/2023]
Abstract
Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh S. dulcis has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried S. dulcis were investigated. Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, and Catholyte Na2CO3) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried S. dulcis were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried S. dulcis fruits and preserve bioactive compounds as well as chemical properties.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Muhammed A Göktaş
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feriha Göksu
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Özge Dinç
- Department of Biotechnology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
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3
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Chu Y, Mei J, Xie J. Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis. Food Chem X 2023; 20:100968. [PMID: 38144829 PMCID: PMC10740102 DOI: 10.1016/j.fochx.2023.100968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/12/2023] [Accepted: 10/25/2023] [Indexed: 12/26/2023] Open
Abstract
To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between microorganisms and proteins. Lipid oxidation during storage and the content of 12 long-chain fatty acids (FAs) in grouper lipids were evaluated. The HS-SPME-GC-MS technique was used to analyze the VOCs in grouper lipids, and a total of 13 key VOCs, primarily comprising alcohols and aldehydes, were screened. Pearson correlation analysis showed a strong acorrelation between these 13 key VOCs, which influenced the overall flavor of grouper lipids, and lipid oxidation, mainly involving secondary oxidation of lipids and the oxidation of long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Possible solutions for grouper lipid deterioration were proposed, providing a reference for maintaining the overall quality of grouper and regulating flavor formation.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
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4
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Li P, Mei J, Xie J. The regulation of carbon dioxide on food microorganisms: A review. Food Res Int 2023; 172:113170. [PMID: 37689923 DOI: 10.1016/j.foodres.2023.113170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
This review presents a survey of two extremely important technologies about CO2 with the effectiveness of controlling microorganisms - atmospheric pressure CO2-based modified atmosphere packaging (MAP) and high pressure CO2 non-thermal pasteurization (HPCD). CO2-based MAP is effectively in delaying the lag and logarithmic phases of microorganisms by replacing the surrounding air, while HPCD achieved sterilization by subjecting food to either subcritical or supercritical CO2 for some time in a continuous, batch or semi-batch way. In addition to the advantages of healthy, eco-friendly, quality-preserving, effective characteristic, some challenges such as the high drip loss and packaging collapse associated with higher concentration of CO2, the fuzzy mechanisms of oxidative stress, the unproven specific metabolic pathways and biomarkers, etc., in CO2-based MAP, and the unavoidable extraction of bioactive compounds, the challenging application in solid foods with higher efficiency, the difficult balance between optimal sterilization and optimal food quality, etc., in HPCD still need more efforts to overcome. The action mechanism of CO2 on microorganisms, researches in recent years, problems and future perspectives are summarized. When dissolved in solution medium or cellular fluids, CO2 can form carbonic acid (H2CO3), and H2CO3 can further dissociate into bicarbonate ions (HCO3-), carbonate (CO32-) and hydrogen cations (H+) ionic species following series equilibria. The action mode of CO2 on microorganisms may be relevant to changes in intracellular pH, alteration of proteins, enzyme structure and function, alteration of cell membrane function and fluidity, and so on. Nevertheless, the effects of CO2 on microbial biofilms, energy metabolism, protein and gene expression also need to be explored more extensively and deeply to further understand the action mechanism of CO2 on microorganisms.
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Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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5
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Chu Y, Ding Z, Wang J, Xie J, Ding Y. Factors affecting the quality of frozen large yellow croaker ( Pseudosciaena crocea) in cold chain logistics: Retention time and temperature fluctuation. Food Chem X 2023; 18:100742. [PMID: 37397216 PMCID: PMC10314198 DOI: 10.1016/j.fochx.2023.100742] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 07/04/2023] Open
Abstract
The purpose of this study is to provide a reference for avoiding the quality loss of large yellow croaker in cold chain transportation. The effects of retention time before freezing and temperature fluctuation caused by transshipment in logistics were evaluated by TVB-N, K value, TMA value, BAs, FAAs content and protein-related characteristics. The results showed that the retention would lead to the rapid increase of TVB-N, K value, and TMA value. And the temperature fluctuation would further lead to deterioration of these indicators. We concluded that the influence of retention time was far greater than that of temperature fluctuation. In addition, the bitter free amino acids (FAAs) were highly correlated with the freshness-related indicators, which could reflect the freshness changes of samples, especially the quantity of histidine. Therefore, it is suggested to freeze samples immediately after catching and try to avoid temperature fluctuations during cold chain to maintain the quality.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Zhaoyang Ding
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
| | - Yuting Ding
- College of Food Science & Technology, Zhejiang University of Technology, Hangzhou, China
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6
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Zhang C, Wang J, Xie J. Quality changes of Larimichthys crocea pretreated by ultrasonic-assisted immersion under cold storage at 4 °C. ULTRASONICS SONOCHEMISTRY 2023; 98:106484. [PMID: 37339570 PMCID: PMC10300252 DOI: 10.1016/j.ultsonch.2023.106484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/23/2023] [Accepted: 06/09/2023] [Indexed: 06/22/2023]
Abstract
The effects of several ultrasonic treatments during cold storage at 4 °C on the quality of large yellow croaker (Pseudosciaena crocea) were suggested. Large yellow croaker fillets were divided into six different groups for treatment. (a) CK (without any treatment), (b) A (single frequency 20 kHz), (c) B (single frequency 40 kHz), (d) C (left and right dual frequency 20 + 40 kHz), (e) D (orthogonal dual frequency: left and right 40 kHz, upper and lower 20 kHz), and (f) E (orthogonal dual frequency: left and right 20 kHz, upper and lower 20 kHz). The samples were divided into six groups, placed in sterile PE bags, and chilled to 4 °C. In order to determine the impact of ultrasonic treatment on the quality of large yellow croaker during cold storage, microbial indicators and physical and chemical indicators were measured every 3 days. The total number of colonies, the percentage of psychrophilic bacteria, the sample's pH, and its TVB-N value were all shown to grow at a much slower pace following ultrasonic treatment. In addition, the antibacterial effect of dual frequency ultrasound was gradually better than that of single frequency ultrasound. In conclusion, Group D has a pretty excellent impact on preserving overall sample quality.
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Affiliation(s)
- Chenchen Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
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7
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Chu Y, Ding Z, Wang J, Xie J. Exploration of the evolution and production of volatile compounds in grouper (Epinephelus coioides) during cold storage. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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8
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Chu Y, Ding Z, Yang D, Xie J. Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (-23 °C) large yellow croaker (Pseudosciaena crocea). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:349-360. [PMID: 35892290 DOI: 10.1002/jsfa.12148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Compounded ice glazing has been used in large yellow croaker to improve its quality during frozen storage. The ice glazing liquid is prepared by compound use of trehalose and tea polyphenols, and the moisture, protein-related properties and freshness of the fish have been evaluated during 300 days of frozen storage. RESULTS The results showed that the addition of trehalose effectively reduced the loss of water. At the same time, it was difficult for ice crystals to grow under the action of trehalose, the average diameter could still be maintained at 111.25-119.85 μm. The combination with tea polyphenols could effectively maintain the protein structure and keep the total volatile base nitrogen (TVB-N) and K value within 11.84 mg/100 g and 13.18%, so that the freshness of the fish was always at the first level. CONCLUSION In a word, the ice glazing with 5% trehalose and 8% tea polyphenols had the best preservation effect, which was recommended for the frozen storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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9
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Cai Z, Wang J, Liu C, Chen G, Sang X, Zhang J. Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage. Foods 2022; 11:2706. [PMID: 36076891 PMCID: PMC9455416 DOI: 10.3390/foods11172706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 12/03/2022] Open
Abstract
In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g-1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.
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Affiliation(s)
- Zhicheng Cai
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chencheng Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Gu Chen
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiaohan Sang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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10
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Effect of ultrasound-assisted freezing combined with potassium alginate on the quality attributes and myofibril structure of large yellow croaker (Pseudosciaena crocea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Effect of CO 2 on the spoilage potential of Shewanella putrefaciens target to flavour compounds. Food Chem 2022; 397:133748. [PMID: 35905618 DOI: 10.1016/j.foodchem.2022.133748] [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: 02/23/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/20/2022]
Abstract
To investigate the regulation mechanism of CO2 (0% CO2, 20% CO2, 60% CO2, and 100% CO2) on the spoilage potential of S. putrefaciens target to flavour compounds, the metabolic activity of S. putrefaciens and the changes in flavour compounds extracted from inoculated large yellow croakers were evaluated. Results showed that CO2 significantly reduced biofilm formation capacity and suppressed synthesis of intracellular adenosine triphosphate (ATP). The production of unpleasant flavour compounds, such as total volatile basic nitrogen (TVB-N), trimethylamine (TMA), inosine (HxR), hypoxanthine (Hx), histidine, lysine, histamine, putrescine, 1-octen-3-ol, hexanal and benzaldehyde, was inhibited by CO2. The hydrolysis and oxidation of lipid in CO2-treated samples were alleviated and unsaturated fatty acids (UFAs) were in a higher percentage. In summary, CO2 efficiently reduced the spoilage potential of S. putrefaciens and contributed to better flavour quality of samples during 4 °C storage. A more effective inhibition by 100% CO2 was observed.
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12
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Zhou P, Chu Y, Lv Y, Xie J. Quality of frozen mackerel during storage as processed by different freezing methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2053154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pengcheng Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yuanming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Ying Lv
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, China
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13
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Lan W, Sun Y, Feng H, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with compound bio‐preservatives on quality and microbiota changes of refrigerated obscure pufferfish (
Takifugu obscurus
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16287] [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)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Yuqing Sun
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Haojie Feng
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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14
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Lv Y, Xie J. Quality of Cuttlefish as Affected by Different Thawing Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2021.2019269] [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)
- Ying Lv
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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15
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Wang Q, Mei J, Cao J, Xie J. Effects of Melissa officinalis L. Essential Oil in Comparison with Anaesthetics on Gill Tissue Damage, Liver Metabolism and Immune Parameters in Sea Bass ( Lateolabrax maculatus) during Simulated Live Transport. BIOLOGY 2021; 11:11. [PMID: 35053009 PMCID: PMC8773157 DOI: 10.3390/biology11010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/30/2021] [Accepted: 12/19/2021] [Indexed: 11/26/2022]
Abstract
In the current study, Melissa officinalis L. essential oil (MOEO), a novel sedative and anaesthetic, was employed in transport water to obtain a lower stress effect and higher survival rate for live marine fish. The effect of MOEO and various types of anaesthetics, administered at a low temperature on gill morphology, liver function and immunological parameters of living sea bass (Lateolabrax maculatus) subjected to transport stress, was evaluated to optimize the anaesthetic and sedative concentrations during live sea bass transport. Light microscopy and scanning electron microscopy of sea bass, subjected to simulated live transport for 72 h, demonstrated that the changes in the morphological characteristics of gill tissue treated with 40 mg/L MOEO (A3 group) were minimal in comparison to those observed in untreated sea bass. The results of pyruvate kinase (PK), phosphofructokinase (PFK), hexokinase (HK), hepatic glycogen (Gly), superoxide dismutase (SOD), lipid peroxides (MDA) and Caspase-3 assays indicated that the glycolysis rate, energy consumption, lipid peroxidation and hepatocyte apoptosis were the lowest in the A3 group. The values of the two immune parameters, lysozyme (LZM) and fish immunoglobulin M (IgM), indicated the strongest immunity ability in the A3 group. After 12 h recovery, sea bass treated with 30 mg/L MS-222 (B group) displayed a 100% survival rate, sea bass treated with 20 mg/L (A2 group) and 40 mg/L (A3 group) MOEO displayed a 96% survival rate, sea bass treated with 20 mg/L eugenol (C group) had a 94% survival rate, and untreated sea bass (CK group) had a 50% survival rate. Therefore, the addition MOEO to the transport water had anaesthetic and sedative effects similar to MS-222 and eugenol. The results confirmed that the addition of MOEO to the transport water could reduce tissue damage, energy metabolism, and the oxidative stress response in sea bass during transport.
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Affiliation(s)
- Qi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Q.W.); (J.M.); (J.C.)
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Q.W.); (J.M.); (J.C.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai Ocean University, Shanghai 201306, China
| | - Jie Cao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Q.W.); (J.M.); (J.C.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Q.W.); (J.M.); (J.C.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai Ocean University, Shanghai 201306, China
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Cao J, Liu W, Mei J, Xie J. Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO 2 Modified Atmosphere Packaging on the Quality of Turbot ( Scophthalmus maximus) during Refrigerated Storage. Polymers (Basel) 2021; 13:polym13244376. [PMID: 34960928 PMCID: PMC8707299 DOI: 10.3390/polym13244376] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/02/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022] Open
Abstract
This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) maintained the total viable count (TVC) of H2S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.
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Affiliation(s)
- Jie Cao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (W.L.)
| | - Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (W.L.)
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (W.L.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (W.L.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
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Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, Mocerino E, Scognamiglio R, Corbo MR, Scognamiglio G, Sinigaglia M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods 2021; 10:2854. [PMID: 34829142 PMCID: PMC8622261 DOI: 10.3390/foods10112854] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 11/25/2022] Open
Abstract
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers' demand.
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Affiliation(s)
- Barbara Speranza
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Angela Racioppo
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Antonio Bevilacqua
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Veronica Buzzo
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Piera Marigliano
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Ester Mocerino
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Raffaella Scognamiglio
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Maria Rosaria Corbo
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
| | - Gennaro Scognamiglio
- UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy; (V.B.); (P.M.); (E.M.); (R.S.)
| | - Milena Sinigaglia
- Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (B.S.); (A.R.); (A.B.); (M.R.C.)
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18
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Chu Y, Cheng H, Yu H, Mei J, Xie J. Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1960895] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Hao Cheng
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Huijie Yu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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19
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Shelf-Life Prediction of Glazed Large Yellow Croaker (Pseudosciaena crocea) during Frozen Storage Based on Arrhenius Model and Long-Short-Term Memory Neural Networks Model. FISHES 2021. [DOI: 10.3390/fishes6030039] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
In this study, the changes in centrifugal loss, TVB-N, K-value, whiteness and sensory evaluation of glazed large yellow croaker were analyzed at −10, −20, −30 and −40 °C storage. The Arrhenius prediction model and long-short-term memory neural networks (LSTM-NN) prediction model were developed to predict the shelf-life of the glazed large yellow croaker. The results showed that the quality of glazed large yellow croaker gradually decreased with the extension of frozen storage time, and the decrease in quality slowed down at lower temperatures. Both the Arrhenius model and the LSTM-NN prediction model were good tools for predicting the shelf-life of glazed large yellow croaker. However, for the relative error, the prediction accuracy of LSTM-NN (with a mean value of 7.78%) was higher than that of Arrhenius model (with a mean value of 11.90%). Moreover, the LSTM-NN model had a more intelligent, convenient and fast data processing capability, so the new LSTM-NN model provided a better choice for predicting the shelf-life of glazed large yellow croaker.
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20
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Liu W, Wang Q, Mei J, Xie J. Shelf-Life Extension of Refrigerated Turbot ( Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions. Front Nutr 2021; 8:696212. [PMID: 34336910 PMCID: PMC8319538 DOI: 10.3389/fnut.2021.696212] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 06/16/2021] [Indexed: 02/01/2023] Open
Abstract
This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Qi Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Center for Food Science and Engineering, National Experimental Teaching Demonstration, Shanghai Ocean University, Shanghai, China.,Center of Aquatic Product Processing and Preservation, Shanghai Engineering Research, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
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21
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Effect of 3-Aminobenzoic Acid Ethyl Ester Methanesulfonate (MS-222) on Quality of Marine Cultured Turbot (Scophthalmus maximus) during Simulated Transport in Water. FISHES 2021. [DOI: 10.3390/fishes6020020] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study evaluated the effect of different concentrations (20, 40 and 60 mg/L) of 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222) on the quality changes in turbot during simulated transport in water. The results showed that the ammonia nitrogen content in the transportation water of each sample increased significantly, and the dissolved oxygen level decreased. The dissolved oxygen content in MS-222-treated samples was higher than that of control group (CK) samples. For turbot flesh quality, simulated transport in water led to a decrease in moisture, fat and protein contents in all samples. The MS-222-treated turbot samples showed higher pH values, glycogen contents, springiness and chewiness values and lower lactic acid contents comparing with the CK samples during simulated transport in water. In addition, the fresh and bitter amino acids in the muscle of turbot increased in each treatment group compared to the non-transported fish at the end of the simulated transport. The results showed that MS-222 treatment could retard the turbot transport stress and improve the quality of turbot during simulated transport in water.
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22
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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23
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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TMT-Based Quantitative Proteomics Analysis of the Fish-Borne Spoiler Shewanella putrefaciens Subjected to Cold Stress Using LC-MS/MS. J CHEM-NY 2021. [DOI: 10.1155/2021/8876986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Shewanella putrefaciens is a specific spoilage bacterium for fish during cold storage. To better understand the molecular mechanisms of cold stress adaptation of S. putrefaciens, tandem mass tag- (TMT-) based quantitative proteomic analysis was performed to detect the effects of cold stress on protein expression profiles in S. putrefaciens which had been cultivated at 4°C and 30°C, respectively. A total of 266670 peptide spectrum matching numbers were quantified proteins after data analysis. Of the 2292 proteins quantitatively analyzed, a total of 274 were found to be differentially expressed (DE) under cold stress compared with the nonstress control. By integrating the results of Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses, 9 common KEGG terms were found notable for the cold-responsive proteins. Generally, the DE proteins involved in carbohydrate, amino acid, and fatty acid biosynthesis and metabolism were significantly upregulated, leading to a specific energy conservation survival mode. The DE proteins related to DNA repair, transcription, and translation were upregulated, implicating change of gene expression and more protein biosynthesis needed in response to cold stress.
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