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Pongsetkul J, Saengsuk N, Siriwong S, Thumanu K, Yongsawatdigul J, Benjakul S. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance. Poult Sci 2024; 103:103495. [PMID: 38354473 PMCID: PMC10875293 DOI: 10.1016/j.psj.2024.103495] [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: 12/03/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/16/2024] Open
Abstract
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700-1,600 cm-1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Nachomkamon Saengsuk
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand
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Chan SS, Iversen SG, Skuland AV, Rotabakk BT, Lerfall J, Rognså GH, Roth B. Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2022.100635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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3
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Pongsetkul J, Siriwong S, Thumanu K, Boonanuntanasarn S, Yongsawatdigul J. Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR. Foods 2023; 12:foods12030568. [PMID: 36766096 PMCID: PMC9914579 DOI: 10.3390/foods12030568] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/31/2023] Open
Abstract
The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR). These degradations were associated with the improvement of meat tenderness, as estimated by shear force and texture profile analyzer (TPA) results. Among all SV conditions, using 60 ℃ for 45 min seems to be the optimal condition for tilapia meat, since it delivered the best results for texture characteristics and acceptability (p < 0.05). Moreover, principal component analysis (PCA) results clearly demonstrated that the highest texture-liking score of this condition was well associated with the intensity of β-sheets, which seem to be the crucial component that affected the texture of SV-cooked tilapia more so than other parameters. The findings demonstrated the potential of SR-FTIR to decipher the biomolecular structure, particularly the secondary protein structure, of SV-cooked tilapia. This technique provided essential information for a better understanding of the changes in biomolecules related to the textural characteristics of this product.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- Correspondence: ; Tel.: +66-44-223641
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Surintorn Boonanuntanasarn
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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Effects of Storage Method on the Quality of Processed Sea Cucumbers ( Apostichopus japonicus). Foods 2022; 11:foods11244098. [PMID: 36553840 PMCID: PMC9778063 DOI: 10.3390/foods11244098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
This research aimed to establish an effective storage method to maintain the quality of processed sea cucumbers. In this study, sea cucumbers were stored by various methods including the storage of live sea cucumbers (seawater treatment, oxygen treatment, and ascorbic acid treatment) and the storage of dead sea cucumbers (frozen treatment). The sea cucumber quality was monitored after storage and boiling. The weightlessness rate and WHC of the frozen group increased to 86.96% ± 0.83% and 93.29% ± 0.32%, respectively. Frozen sea cucumbers shrunk with the meat's textural properties deteriorated. During the live sea cucumber storage, the tissue protein degraded from day 3 to day 7 which led to the promotion of TVB-N. Among these, the oxygen group showed the smallest TVB-N increase from day 0 (3.78 ± 0.60 mg 100 g-1) to day 7 (10.40 ± 0.12 mg 100 g-1). The oxygen group exhibited the most moderate change in weightlessness rate (4.24% ± 0.45%) and the most moderate texture parameters decline, such as the hardness of 32.52%, chewiness of 78.98 ± 5.10 N, and adhesion of 0.84 ± 0.00. The oxygen method showed the best condition of sea cucumber after 5 days of storage.
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Liu X, Sun X, Chen X, Zheng K, Li J, Li X. Effect of slightly acidic electrolyzed water(SAEW) combined with ultrasound sterilization on quality of Bigeye tuna (Thunnus obesus) during cryogenic storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Park DH, Lee S, Byeon YM, Kim EJ, Choi MJ. Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Li DY, Li N, Dong XH, Tan ZF, Na XK, Liu XY, Zhou DY. Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage. Food Chem 2022; 396:133702. [PMID: 35853373 DOI: 10.1016/j.foodchem.2022.133702] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 06/07/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022]
Abstract
To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps. It was found that the inhibitor-treated RTE shrimps showed better texture and color properties than the control group, and the compound inhibitor (PA + LA) showed a better inhibition effect than single inhibitor. In addition, PA and LA prevented the oxidation of RTE shrimps by scavenging free radicals and chelating copper ions, which in turn enabled the regulation of color and texture deterioration.
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Affiliation(s)
- De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Na Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xing-Hua Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhi-Feng Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiao-Kang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiao-Yang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
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Zhang F, Wu J, Yang Z, Zhang W, Fan J, Zeng X. Insights into the endogenous cathepsins on modori of fermented carp (
Cyprinus carpio
) sausage gels in acid environment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15862] [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]
Affiliation(s)
- Furong Zhang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Jiangli Wu
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Zhengbin Yang
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Wei Zhang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430000 China
| | - Jin Fan
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
| | - Xuefeng Zeng
- School of Liquor and Food engineering Guizhou university Guiyang Guizhou 550025 China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guiyang 550025 China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education Guiyang 550025 China
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Anis Mohamad Sukri S, Andu Y, Tuan Harith Z, Sarijan S, Naim Firdaus Pauzi M, Seong Wei L, Dawood MA, Abdul Kari Z. Effect of feeding pineapple waste on growth performance, texture quality and flesh colour of nile tilapia ( Oreochromis niloticus) fingerlings. Saudi J Biol Sci 2022; 29:2514-2519. [PMID: 35531242 PMCID: PMC9073014 DOI: 10.1016/j.sjbs.2021.12.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/08/2021] [Accepted: 12/12/2021] [Indexed: 12/21/2022] Open
Abstract
The study aims to evaluate the effects of pineapples waste on the growth, texture quality and flesh colour of Nile tilapia (Oreochromis niloticus) fingerlings. Fingerlings were fed with four different levels of pineapple waste diets throughout 56 days, which contain a control group (Diet 1) and experimental diets that formulated with 10% (Diet 2), 20% (Diet 3) and 30% (Diet 4) of pineapple waste. The experimental diet was formulated with rice bran, fish meal, soybean meal, vitamin and mineral premix, vegetable oil and binder to attain 32% dietary protein. The results revealed that the formulated fish diet with pineapple waste given the optimum weight gain, weight gain percentage, specific growth rate than the control group, where Diet 4 has shown the highest value (p < 0.05). There were no effects of the pineapple waste diet on the texture quality of the fillet, while only red chromaticity (a*) showed a significant difference (p < 0.05). In conclusion, the addition of pineapple waste can improve the growth rate of Nile tilapia, and the supplementation level of the pineapple waste in the diet was 30% of the total feed formulation.
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Affiliation(s)
- Suniza Anis Mohamad Sukri
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
| | - Yusrina Andu
- Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA Negeri Sembilan, Kuala Pilah Campus, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
| | - Zuharlida Tuan Harith
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
| | - Shazani Sarijan
- Department of Environment and Water Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia
| | - Mohd Naim Firdaus Pauzi
- Department of Agrotechnology and Bio-Industry, Politeknik Jeli, 17600 Jeli, Kelantan, Malaysia
| | - Lee Seong Wei
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
| | - Mahmoud A.O. Dawood
- Department of Animal Production, Faculty of Agriculture, Kafrelsheikh University, 33516 Kafrelsheikh, Egypt
- The Center for Applied Research on the Environment and Sustainability, The American University in Cairo, 11835 Cairo, Egypt
| | - Zulhisyam Abdul Kari
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
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Arena R, de Medeiros ACL, Secci G, Mancini S, Manuguerra S, Bovera F, Santulli A, Parisi G, Messina CM, Piccolo G. Effects of Dietary Supplementation with Honeybee Pollen and Its Supercritical Fluid Extract on Immune Response and Fillet's Quality of Farmed Gilthead Seabream ( Sparus aurata). Animals (Basel) 2022; 12:ani12060675. [PMID: 35327073 PMCID: PMC8944498 DOI: 10.3390/ani12060675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/16/2022] [Accepted: 03/04/2022] [Indexed: 02/04/2023] Open
Abstract
The awareness of the correlation between administered diet, fish health and products’ quality has led to the increase in the research for innovative and functional feed ingredients. Herein, a plant-derived product rich in bioactive compounds, such as honeybee pollen (HBP), was included as raw (HBP) and as Supercritical Fluid Extracted (SFE) pollen (HBP_SFE) in the diet for gilthead seabream (Sparus aurata). The experiment was carried out on 90 fish with an average body weight of 294.7 ± 12.8 g, divided into five groups, according to the administration of five diets for 30 days: control diet (CTR); two diets containing HBP at 5% (P5) and at 10% (P10) level of inclusion; two diets containing HBP_SFE, at 0.5% (E0.5) and at 1% (E1) level of inclusion. Their effects were evaluated on 60 specimens (336.2 ± 11.4 g average final body weight) considering the fish growth, the expression of some hepatic genes involved in the inflammatory response (il-1β, il-6 and il-8) through quantitative real-time PCR, and physico-chemical characterization (namely color, texture, water holding capacity, fatty acid profile and lipid peroxidation) of the fish fillets monitored at the beginning (day 0) and after 110 days of storage at −20 °C. The results obtained showed that the treatment with diet E1 determined the up-regulation of il-1β, il-6, and il-8 (p < 0.05); however, this supplementation did not significantly contribute to limiting the oxidative stress. Nevertheless, no detrimental effect on color and the other physical characteristics was observed. These results suggest that a low level of HBP_SFE could be potentially utilized in aquaculture as an immunostimulant more than an antioxidant, but further investigation is necessary.
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Affiliation(s)
- Rosaria Arena
- Laboratory of Marine Biochemistry and Ecotoxicology, Department of Earth and Sea Sciences-DiSTeM, University of Palermo, Via Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (A.S.); (C.M.M.)
| | - Adja Cristina Lira de Medeiros
- Department of Agriculture, Food, Environment and Forestry-DAGRI, University of Firenze, Via Delle Cascine 5, 50144 Firenze, Italy; (A.C.L.d.M.); (G.S.)
| | - Giulia Secci
- Department of Agriculture, Food, Environment and Forestry-DAGRI, University of Firenze, Via Delle Cascine 5, 50144 Firenze, Italy; (A.C.L.d.M.); (G.S.)
| | - Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124 Pisa, Italy;
| | - Simona Manuguerra
- Laboratory of Marine Biochemistry and Ecotoxicology, Department of Earth and Sea Sciences-DiSTeM, University of Palermo, Via Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (A.S.); (C.M.M.)
| | - Fulvia Bovera
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Via Delpino 1, 80137 Napoli, Italy; (F.B.); (G.P.)
| | - Andrea Santulli
- Laboratory of Marine Biochemistry and Ecotoxicology, Department of Earth and Sea Sciences-DiSTeM, University of Palermo, Via Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (A.S.); (C.M.M.)
- Institute of Marine Biology, University Consortium of the Province of Trapani, Via Barlotta 4, 91100 Trapani, Italy
| | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry-DAGRI, University of Firenze, Via Delle Cascine 5, 50144 Firenze, Italy; (A.C.L.d.M.); (G.S.)
- Correspondence: ; Tel.: +39-055-2755590
| | - Concetta Maria Messina
- Laboratory of Marine Biochemistry and Ecotoxicology, Department of Earth and Sea Sciences-DiSTeM, University of Palermo, Via Barlotta 4, 91100 Trapani, Italy; (R.A.); (S.M.); (A.S.); (C.M.M.)
| | - Giovanni Piccolo
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Via Delpino 1, 80137 Napoli, Italy; (F.B.); (G.P.)
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Liu J, Liu Y, Zheng R, Wu Z, Yin F, Zhou D. Mechanism of texture deterioration of cockle (
Clinocardium californiense
) during chilled storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jia‐Wen Liu
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Yu‐Xin Liu
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Rui Zheng
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Zi‐Xuan Wu
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Fa‐Wen Yin
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Da‐Yong Zhou
- School of Food Science and Technology National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
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Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp ( Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System. Foods 2022; 11:foods11030330. [PMID: 35159481 PMCID: PMC8834340 DOI: 10.3390/foods11030330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/21/2022] [Accepted: 01/23/2022] [Indexed: 11/17/2022] Open
Abstract
This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp (Aristichthys nobilis) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with cathepsins) and E64 group (without cathepsins). The changes of cathepsin B and cathepsin L activities, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), protein oxidation (total sulfhydryl and carbonyl contents), and chemical interactions (nonspecific association, ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfides) of myofibrillar protein and gels, as well as the gel strength and WHC of two groups under 0–100 mM H2O2, were measured. The results indicated that mild oxidation (10 mM H2O2) made a better gel strength and WHC. Cathepsin B and L activities decreased with increasing H2O2 concentrations but their effects on myofibrillar protein degradation still existed during 0.1–50 mM H2O2, which was expressed by higher carbonyl contents and ionic bonds at 0.1 and 50 mM H2O2, higher total sulfhydryl contents at 0 mM H2O2, and a lower intensity of MHC and actin of the control group than the E64 group. Besides more protein degradation, cathepsin proteolysis also resulted in lower gel strength and WHC in control gels than E64 gels under mild oxidation, which could be explained by lower hydrophobic interaction and moderate disulfides bonds between gel protein molecules of control gels.
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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14
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Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100767] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111404] [Citation(s) in RCA: 7] [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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Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102706] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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17
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Lan WQ, Zhang WJ, Liu JL, Xie J. Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1868643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Wei-Qing Lan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Wan-Jun Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jia-Li Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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18
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The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass ( Dicentrarchus labrax). Heliyon 2021; 7:e05947. [PMID: 33490691 PMCID: PMC7810782 DOI: 10.1016/j.heliyon.2021.e05947] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/12/2020] [Accepted: 01/07/2021] [Indexed: 11/23/2022] Open
Abstract
A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of the current was set at 10 and 20 A corresponding to 300 and 600 V cm−1, respectively. Pulsed electric field (PEF) treatment led to a significant (p < 0.05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones. Conjugated dienes, as unstable primary oxidation products, correlated with b∗-value (p < 0.05, R = 0.789), suggesting their contribution to the yellowness of the fish flesh due to fast decomposition and conversion into secondary oxidation products yielding yellow pigmentation. However, none of the fish samples treated at the higher current intensity of 20 A exceeded the acceptable level of 5 meq active oxygen/kg lipid according to the requirements of the Standard for fish oils CODEX STAN 329–2017, suggesting acceptable oxidative status quality of sea bass samples after the treatment. PEF-treated fish samples also showed a significant increase in Schiff bases and total carbonyls on day 5 and day 8 of brine salting compared to non-treated samples, revealing a strong effect of electroporation on protein oxidation.
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19
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Park DH, Lee S, Kim EJ, Ji YR, Wi G, Choi MJ. Freshness of deep frozen mackerel and croaker during long-term storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1858865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, Korea
| | - Yu Ra Ji
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Gihyun Wi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
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20
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Chan SS, Roth B, Jessen F, Løvdal T, Jakobsen AN, Lerfall J. A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets. Sci Rep 2020; 10:17160. [PMID: 33051493 PMCID: PMC7555898 DOI: 10.1038/s41598-020-73302-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 09/10/2020] [Indexed: 11/09/2022] Open
Abstract
Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway.
| | - Bjørn Roth
- Department of Process Technology, Nofima AS, P.O. Box 327, 4002, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Trond Løvdal
- Department of Process Technology, Nofima AS, P.O. Box 327, 4002, Stavanger, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway
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21
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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22
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Fang M, Xiong S, Jiang Y, Yin T, Hu Y, Liu R, You J. In Vitro Pepsin Digestion Characteristics of Silver Carp ( Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8413-8430. [PMID: 32663001 DOI: 10.1021/acs.jafc.0c03014] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Surimi gels are favored for their abundant proteins and unique taste. In this study, the pepsin digestion behaviors of surimi gels with different degrees of cross-linking induced by microbial transglutaminase (MTGase) and different setting times were investigated. For gels without (CK group) and with (TG group) MTGase, the slowest digestion rate (tM/2 = 20.13 and 79.19 min for CK and TG group, respectively), the least amino acid concentration (5.32 and 3.73 μmol/mL for CK and TG group, respectively), and the peptide amounts (1355 and 1788 for CK and TG group, respectively) were obtained at a moderate setting time (1-4 h) with the finest microstructure. However, the excessive setting time (8-12 h) formed an inhomogenous network, which accelerated the hydrolysis of gel proteins (tM/2 = 9.40 and 52.33 min for CK and TG group, respectively) and produced more amino acids (6.63 and 5.15 μmol/mL for CK and TG group, respectively) and peptide amounts (1644 and 2143 for CK and TG group, respectively). The above results also demonstrated that the presence of MTGase strengthened the compactness of gels as well as slowed down the digestion process with the release of less amino acids but more peptides. A large proportion of unique peptides were from the tail domain of myosin heavy chain. The discrepancy in bioactive peptides between different gels might be reduced in the subsequent intestinal digestion according to the in silico methods, demonstrating the diminished difference in the gastrointestinal digestion process in the aspect of releasing functional peptides. This study provides the theoretical basis and guideline in the field of gelation food digestion and surimi food industry to produce healthier surimi-based food.
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Affiliation(s)
- Mengxue Fang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yue Jiang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Yang Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, P. R. China
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23
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Ceylan Z, Meral R, Alav A, Karakas CY, Yilmaz MT. Determination of textural deterioration in fish meat processed with electrospun nanofibers. J Texture Stud 2020; 51:917-924. [DOI: 10.1111/jtxs.12548] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Zafer Ceylan
- Department of Seafood Processing Technology, Faculty Fisheries Van Yüzüncü Yıl University Van Turkey
| | - Raciye Meral
- Food Engineering Department, Engineering Faculty Van Yüzüncü Yıl University Van Turkey
| | - Aslıhan Alav
- Food Engineering Department, Engineering Faculty Van Yüzüncü Yıl University Van Turkey
| | - Canan Yagmur Karakas
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yıldız Technical University Istanbul Turkey
| | - Mustafa Tahsin Yilmaz
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yıldız Technical University Istanbul Turkey
- Department of Industrial Engineering, Faculty of Engineering King Abdulaziz University Jeddah Saudi Arabia
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24
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Bilbao-Sainz C, Sinrod AJG, Williams T, Wood D, Chiou BS, Bridges DF, Wu VCH, Lyu C, Rubinsky B, McHugh T. Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1785602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Amanda J. G. Sinrod
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Tina Williams
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Delilah Wood
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Bor-Sen Chiou
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - David F. Bridges
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Chenang Lyu
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Tara McHugh
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
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25
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Hassoun A, Cropotova J, Rustad T, Heia K, Lindberg SK, Nilsen H. Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. SENSORS (BASEL, SWITZERLAND) 2020; 20:E2410. [PMID: 32340297 PMCID: PMC7219502 DOI: 10.3390/s20082410] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/21/2020] [Accepted: 04/22/2020] [Indexed: 11/16/2022]
Abstract
In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were thermally treated in a water bath at 50, 60, 70 and 80 °C for 5 and 10 min, and further stored for one, four, and eight days at 4 ± 1 °C before analysis. Several traditional (including cooking loss, drip loss, texture, protein solubility, protein oxidation, and color) and spectroscopic (fluorescence and diffuse reflectance hyperspectral imaging) measurements were conducted on the same samples. The results showed a decrease in fluorescence intensity with increasing cooking temperature and storage time, while the impact of cooking time was only noticeable at low temperatures. Diffuse reflectance data exhibited a decrease in absorbance, possibly as a result of protein denaturation and increased scattering at higher cooking temperatures. Both fluorescence and diffuse reflectance data were highly correlated with color parameters, whereas moderate correlations were observed with most other traditional parameters. Support vector machine models performed better than partial least square ones for both classification of cod samples cooked at different temperatures and in prediction of the cooking temperature. The best classification result was obtained on fluorescence data, achieving an accuracy of 92.5%, while the prediction models resulted in a root mean square error of prediction of cooking temperature lower than 5 °C. Overall, the classification and prediction models showed good results, indicating that spectroscopic techniques, especially fluorescence hyperspectral imaging, have a high potential for monitoring thermal treatments in cod fillets.
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Affiliation(s)
- Abdo Hassoun
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
| | - Janna Cropotova
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7941 Trondheim, Norway; (J.C.); (T.R.)
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7941 Trondheim, Norway; (J.C.); (T.R.)
| | - Karsten Heia
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
| | - Stein-Kato Lindberg
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
| | - Heidi Nilsen
- Nofima, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (K.H.); (S.-K.L.); (H.N.)
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26
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Liu B, Liu ZQ, Li DY, Yu MM, Liu YX, Qin L, Zhou DY, Shahidi F, Zhu BW. Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. Food Chem 2020; 323:126790. [PMID: 32305808 DOI: 10.1016/j.foodchem.2020.126790] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 03/21/2020] [Accepted: 04/10/2020] [Indexed: 01/08/2023]
Abstract
Texture deterioration occurs in adductor muscle of scallop (Argopecten irradians) (AMS) after 5 d of cold storage. Principal component analysis indicated the texture deterioration resulted in significant decrease of hardness, springiness, adhesiveness and chewiness, but significantly increased cohesiveness. Endogenous proteases degraded structural proteins, among which cysteine proteases were mainly responsible for myofibrillar proteins (MPs) degradation, while serine proteases degraded both MPs and connective tissue proteins. Pearson coefficient analysis showed that texture indicators significantly correlated with structural protein indicators in AMS. To be more specific, the hardness, springiness, adhesiveness and chewiness negatively correlated with myofibrillar fragmentation index, soluble hydroxyproline (Hyp) and soluble glycosaminoglycans, but positively correlated with solubility of MPs and water holding capacity. Meanwhile, the cohesiveness positively correlated with soluble Hyp. The Taylor diagram and Hierarchical cluster analysis confirmed that the inhibitors of cysteine and serine proteases could effectively retard textural deterioration of AMS during 5 d of cold storage.
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Affiliation(s)
- Bing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China
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27
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Bruni L, Belghit I, Lock EJ, Secci G, Taiti C, Parisi G. Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1038-1047. [PMID: 31650558 DOI: 10.1002/jsfa.10108] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. RESULTS The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. CONCLUSION Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Leonardo Bruni
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | | | | | - Giulia Secci
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Cosimo Taiti
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
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28
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Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102236] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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29
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Valbuena DC, Chacón SLO, Torregroza-Espinosa AC, Mahecha HS. Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.01219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.
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30
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Merlo TC, Contreras-Castillo CJ, Saldaña E, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli A, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food Res Int 2019; 125:108633. [DOI: 10.1016/j.foodres.2019.108633] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 08/18/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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31
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A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chem 2019; 297:125006. [DOI: 10.1016/j.foodchem.2019.125006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 06/10/2019] [Accepted: 06/12/2019] [Indexed: 11/18/2022]
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32
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Zhao X, Zhou Y, Zhao L, Chen L, He Y, Yang H. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets. Food Chem 2019; 294:316-325. [DOI: 10.1016/j.foodchem.2019.05.054] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 05/06/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
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33
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Cropotova J, Mozuraityte R, Standal IB, Rustad T. The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1604595] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Janna Cropotova
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | | | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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34
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Cropotova J, Mozuraityte R, Standal IB, Grøvlen MS, Rustad T. Superchilled, chilled and frozen storage of Atlantic mackerel (
Scomber scombrus
) fillets – changes in texture, drip loss, protein solubility and oxidation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14136] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Janna Cropotova
- Department of Biotechnology and Food Science Norwegian University of Science and Technology Sem Sælandsvei 6‐8, Kjemiblokk 3, 139, 7491 Trondheim Norway
| | | | | | - Magnhild S. Grøvlen
- Department of Biotechnology and Food Science Norwegian University of Science and Technology Sem Sælandsvei 6‐8, Kjemiblokk 3, 139, 7491 Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science Norwegian University of Science and Technology Sem Sælandsvei 6‐8, Kjemiblokk 3, 139, 7491 Trondheim Norway
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35
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Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout. Animal 2019; 13:2080-2091. [DOI: 10.1017/s1751731119000016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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36
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Cropotova J, Mozuraityte R, Standal IB, Rustad T. A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.060] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Luan L, Sun Y, Yuan C, Ishimura G, Chen S, Hu Y. Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1517780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lanlan Luan
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yeshun Sun
- School of Mathematical Sciences, Zhejiang University, Hanghzou, China
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Gakushi Ishimura
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan
| | - Shiguo Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yaqin Hu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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38
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C. K. Rajendran SR, Mohan A, Khiari Z, Udenigwe CC, Mason B. Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13620] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Subin R. C. K. Rajendran
- Faculty of Agriculture; Dalhousie University; Nova Scotia Canada B2N5E3
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
| | - Aishwarya Mohan
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
| | - Zied Khiari
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
- Centre for Applied Research and Innovation, Lethbridge College; Alberta Canada T1K1L6
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences; University of Ottawa; Ontario Canada K1N6N5
| | - Beth Mason
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia Canada B1P6L2
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Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. Int J Biol Macromol 2018; 106:1004-1013. [DOI: 10.1016/j.ijbiomac.2017.08.099] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 11/18/2022]
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40
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Kato HCA, Peixoto Joele MRS, Sousa CL, Ribeiro SCA, Lourenço LFH. Evaluation of the Shelf Life of Tambaqui Fillet Processed by the Sous Vide Method. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2014.986593] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- H. C. A. Kato
- Embrapa Caprinos e Ovinos, Estrada Sobral/Groaíras, Sobral – Ceará State, Brazil
| | | | - C. L. Sousa
- Embrapa Caprinos e Ovinos, Estrada Sobral/Groaíras, Sobral – Ceará State, Brazil
| | - S. C. A. Ribeiro
- Federal Institute for Education, Science and Technology, Castanhal, Para State, Brazil
| | - L. F. H. Lourenço
- Food Science and Technology Program, College of Food Engineering, Federal University of Para State – UFPA, Belém – Para State, Brazil
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41
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Wang H, Wang H, Li D, Luo Y. Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1403525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huiyi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dapeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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42
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Ceppa F, Faccenda F, De Filippo C, Albanese D, Pindo M, Martelli R, Marconi P, Lunelli F, Fava F, Parisi G. Influence of essential oils in diet and life-stage on gut microbiota and fillet quality of rainbow trout (Oncorhynchus mykiss). Int J Food Sci Nutr 2017; 69:318-333. [PMID: 28859525 DOI: 10.1080/09637486.2017.1370699] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Developing fish farming to meet the demands of food security and sustainability in the 21st century will require new farming systems and improved feeds. Diet and microbe interactions in the gut is an important variable with the potential to make a significant impact on future fish farming diets and production systems. It was monitored the gut microbiota of farmed rainbow trout using 16S rRNA profiling over 51 weeks during standard rearing conditions and feeding diet with supplementation of an essential oils (MixOil) mixture from plants (at a concentration in diet of 200 mg/kg). Gut microbiota 16S rRNA profiling indicated that the fish gut was dominated by Actinobacteria, Proteobacteria, Bacteroidetes and Firmicutes. Although the dietary supplementation with MixOil had no impact on either the composition or architecture of gut microbiota, significant changes in alpha and beta diversity and relative abundance of groups of gut bacteria were evident during growth stages on test feeds, especially upon prolonged growth on finishing feed. Fish fillet quality to guarantee palatability and safety for human consumption was also evaluated. Significant differences within the gut microbiota of juvenile and adult trout under the same rearing conditions were observed, The addition of essential oil blend affected some physicochemical characteristics of trout fillets, including their resistance to oxidative damage and their weight loss (as liquid loss and water holding capacity) during the first period of storage, that are two important parameters related to product shelf life and susceptibility to spoilage. The results highlighted the need for further studies concern dietary microbiome modulation at different life stages and its influence on animal health, growth performance and final product quality.
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Affiliation(s)
- Florencia Ceppa
- a Department of Food Quality and Nutrition, Nutrition and Nutrigenomics Unit, Research and Innovation Center , Fondazione Edmund Mach , Trento , Italy
| | - Filippo Faccenda
- b Technology Transfer Centre, Experiment and Technological Services Department , Fondazione Edmund Mach , Trento , Italy
| | - Carlotta De Filippo
- c Institute of Biometeorology , National Research Council (IBIMET-CNR) , Firenze , Italy
| | - Davide Albanese
- d Computational Biology Department, Research and Innovation Center , Fondazione Edmund Mach , Trento , Italy
| | - Massimo Pindo
- e Genomics Platform, Genomics and Biology of Fruit Crop Department, Research and Innovation Center , Fondazione Edmund Mach , Trento , Italy
| | - Roberta Martelli
- f Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences , University of Firenze , Firenze , Italy
| | - Paola Marconi
- g Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri , Firenze , Italy
| | - Fernando Lunelli
- b Technology Transfer Centre, Experiment and Technological Services Department , Fondazione Edmund Mach , Trento , Italy
| | - Francesca Fava
- a Department of Food Quality and Nutrition, Nutrition and Nutrigenomics Unit, Research and Innovation Center , Fondazione Edmund Mach , Trento , Italy
| | - Giuliana Parisi
- f Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences , University of Firenze , Firenze , Italy
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43
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Wang H, Liu X, Zhang Y, Lu H, Xu Q, Shi C, Luo Y. Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.010] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Lu H, Zhang L, Li Q, Luo Y. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Food Chem 2017; 223:96-103. [DOI: 10.1016/j.foodchem.2016.11.143] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Revised: 10/27/2016] [Accepted: 11/27/2016] [Indexed: 11/16/2022]
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45
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Lu H, Wang H, Luo Y. Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1238860] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Han Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Hang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
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46
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Zang J, Xu Y, Xia W, Jiang Q. The impact of desmin on texture and water-holding capacity of ice-stored grass carp (Ctenopharyngodon idella) fillet. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13302] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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47
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Cheng JH, Sun DW, Zhu Z. Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre; University College Dublin, National University of Ireland; Dublin 4 Ireland
| | - Zhiwei Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
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48
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Qin N, Li D, Hong H, Zhang Y, Zhu B, Luo Y. Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C. Food Chem 2016; 201:131-8. [DOI: 10.1016/j.foodchem.2016.01.071] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 01/13/2016] [Accepted: 01/18/2016] [Indexed: 11/27/2022]
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49
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Andreetta-Gorelkina IV, Greiff K, Rustad T, Aursand IG. Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2013.879241] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Kirsti Greiff
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
- SINTEF Fisheries and Aquaculture, Trondheim, Norway
| | - Turid Rustad
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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50
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Hultmann L, Tobiassen T, Aas-Hansen Ø, Phu TM, Rustad T. Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.890990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Lisbeth Hultmann
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Torbjørn Tobiassen
- Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Tromsø, Norway
| | - Øyvind Aas-Hansen
- Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Tromsø, Norway
| | - Tran Minh Phu
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
- Department of Aquatic Nutrition and Products Processing, Can Tho University, Can Tho, Viet Nam
| | - Turid Rustad
- Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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