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Khan MU, Hamid K, Tolstorebrov I, Eikevik TM. A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates. Food Chem 2024; 452:139559. [PMID: 38744134 DOI: 10.1016/j.foodchem.2024.139559] [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: 01/22/2024] [Revised: 04/12/2024] [Accepted: 05/02/2024] [Indexed: 05/16/2024]
Abstract
Fish protein hydrolysates (FPH) are inherently unstable in their liquid form, necessitating either freezing or dewatering for stabilization. Gentle methods such as freeze concentration can be used to remove water, this can be achieved by freezing water in solution by decreasing the bulk temperature below freezing point and separating pure ice crystals from concentrated solution. This approach serves as an alternative to techniques like evaporation and reverse osmosis for concentrating solutions that have high water content, significant nutritional value, and thermolabile compounds. This is crucial as many bioactive compounds degrade when exposed to elevated temperatures. Another notable advantage of this technology is its potential to reduce energy consumption by up to 40% when integrated into the FPH drying process. Although this technology is currently industrialized primarily for juices, it can achieve concentrations of up to 60°Brix and manage viscosities up to 400 mPa.s. Numerous studies have been dedicated to enhancing design and processes, leading to a 35% reduction in the system's capital cost and a 20% reduction in energy consumption. Moreover, freeze concentration can synergize with other concentration techniques, creating more efficient hybrid processes. This review aims to introduce freeze concentration as a superior option for preserving fish protein hydrolysates, enhancing their stability, and maintaining their nutritional and bioactive qualities.
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Affiliation(s)
- Muhammad Umar Khan
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Khalid Hamid
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Ignat Tolstorebrov
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
| | - Trygve M Eikevik
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
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2
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Jiang Q, Huang S, Du Y, Xiao J, Wang M, Wang X, Shi W, Zhao Y. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chem 2023; 406:135097. [PMID: 36463598 DOI: 10.1016/j.foodchem.2022.135097] [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: 09/08/2022] [Revised: 11/21/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The present study evaluated the effects and underlying mechanisms of light salting on quality properties of tilapia fillets during repeated freezing-thawing. Light salting was found to improve water-holding capacity and decelerated texture softening in tilapia fillets during repeated freezing-thawing. Instead of tissue distortion and heterogeneous aggregates in control groups, light salting promoted myofibril disassembly and formation of an ordered protein network with the solubilized myofibrillar proteins. The myofibrils presented an overall amorphous appearance with the loss of M-lines, removing the restraints to myofibril swelling and solubilization from A-binds in salted groups during repeated freezing-thawing. The structural rearrangement caused by light salting facilitated the enlargement of water-holding space, transformation of tissue water, and tissue recoverability, improving water-holding capacity and texture properties of tilapia fillets during freezing-thawing. The finding provided novel insight into the improvement of quality properties of tilapia fillets by light salting when subjected to drastic temperature fluctuations.
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Affiliation(s)
- Qingqing Jiang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Shiyu Huang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Yunfan Du
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
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Jiang Q, Du Y, Huang S, Gu J, Shi W, Wang X, Wang Z. Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:308-316. [PMID: 35864589 DOI: 10.1002/jsfa.12142] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Frozen tilapia fillet has become a leading aquatic product. High drip loss, dry and fibrous mouthfeel, and an unappealing appearance are its main problems. It was hypothesized that light salting could improve the quality, and that the preparation conditions would affect the storage stability of frozen tilapia fillets. RESULTS The quality changes of lightly salted tilapia fillets were evaluated during frozen storage, and the underlying mechanisms were studied from the physicochemicaland microstructural perspectives. Though the salt content was 1.5% in all samples,the amount of ice crystals in frozen tissues decreased with the descending water content and freezing point (P < 0.05). No intracellular voids were observed in the samples prepared under proper salting conditions, and the myofibers were plump and smooth after freezing-thawing, which contributed to the high water-holding capacity of lightly salted fillets. After 28 days,the water-binding capacity of the salted groups was 14.69%-18.62% higher than that of their unsalted counterparts (P < 0.05). The reduced protein solubility in the salted fillets was likely to have occurred because the solubilized and unfolded proteins interacted more easily during frozen storage. The oxidation degree of myofibrillar proteins was also affected by salting condition, and the fillets with less oxidized sulfhydryl groups maintained high springiness after 28 days of frozen storage. CONCLUSION The salting condition of 9% NaCl solution for 1 h was recommended for the preparation of lightly salted fillets from freshwater fish, taking into account quality, processing efficiency, and storage stability. The enhanced water-holding capacity and texture of lightly salted tilapia fillets were attributed to modified physicochemical and microstructural properties. These results could provide a scientific basis for the processing and storage of high-quality, frozen, lightly salted fillets from freshwater fish. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qingqing Jiang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Yufan Du
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Shiyu Huang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jinhui Gu
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Wenzheng Shi
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Zhihe Wang
- Department of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
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4
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Kataoka S, Harada M, Okada T. Microscale pH inhomogeneity in frozen NaCl solutions. Phys Chem Chem Phys 2021; 23:18595-18601. [PMID: 34612396 DOI: 10.1039/d1cp01655e] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
When an aqueous solution freezes at temperatures above the eutectic point, a freeze concentrated solution (FCS) is separated from the ice phase. Reactions of environmental importance often occur in the FCS and, in some cases, are accelerated compared to those in solution conditions. The pH of the FCS is an essential factor governing the thermodynamics and kinetics of the reactions occurring therein. It is known that freezing of aqueous NaCl causes an increase in the FCS pH, which arises from the difference in the partition to the ice phase between Na+ and Cl-. It has also been shown that H+ and other ions show surface-specific behaviors on ice. Although the details are not known, the ice/FCS interface can also affect the behaviors of ions. In this study, the pH distribution in the FCS is evaluated using ratiometric fluorescence microscopy, and the pH inhomogeneity is confirmed for frozen aqueous NaCl. However, interestingly, buffered solutions and frozen aqueous glycerol result in a uniform pH value. The pH in frozen NaCl is always higher near the ice/FCS interface than in the middle of the FCS vein.
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Affiliation(s)
- Shun Kataoka
- Department of Chemistry, Tokyo Institute of Technology, Meguro-ku, Tokyo 152-8551, Japan.
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Jiang Q, Nakazawa N, Hu Y, Wang X, Osako K, Okazaki E. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Miyawaki O. Freezing and Ice Structure in Food. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Osato Miyawaki
- Ishikawa Prefectural University
- Resaech Laboratory for Water Science and Technology
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Miyawaki O, Omote C, Koyanagi T, Sasaki T, Take H, Matsuda A, Tadokoro K, Miwa S. Progressive Freeze-concentration of ‘Ruby Roman’ Grape ( Vitis Labruscana Bailey) Juice and its Application to Wine Production. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Osato Miyawaki
- Ishikawa Prefectural University
- Reseach Laboratory for Water Science and Technology
| | | | | | | | | | | | | | - Shoji Miwa
- Ishikawa Agriculture and Forestry Research Center
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8
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Acosta EV, Ospina-E JC, Muñoz DA, Alvarez H. Towards a phenomenological based model for predicting the hardness of a processed meat product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:701-709. [PMID: 33568864 PMCID: PMC7847885 DOI: 10.1007/s13197-020-04584-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2019] [Accepted: 06/12/2020] [Indexed: 10/23/2022]
Abstract
This study aims to build a model for predicting the hardness of meat products by considering their protein fractions and protein structural changes during production. Protein solubility is considered an indicator of protein structural changes. The obtained model results show that structural changes of sarcoplasmic and myofibrillar proteins occur during production. The gelling capacity is formed by the effect of the three protein fractions, namely myofibrillar, sarcoplasmic and stromal. The obtained model allows the prediction of the hardness of meat products based on their protein fraction contents with error below 5%, thus reaching a significant adjustment between real process data and the simulated model.
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Affiliation(s)
- Elly V. Acosta
- Industria de Alimentos Zenú S.A.S., Centro de Investigación y Desarrollo Cárnico CI+D, Cra 64C, 104-03 Medellín, Colombia
| | - Juan C. Ospina-E
- Industria de Alimentos Zenú S.A.S., Centro de Investigación y Desarrollo Cárnico CI+D, Cra 64C, 104-03 Medellín, Colombia
| | - Diego A. Muñoz
- ÓPTIMO, Optimización Matemática de Procesos ÓPTIMO, Centro de Ciencia Básica, Universidad Pontificia Bolivariana, Circular 1, 70-01, Medellín, Colombia
| | - Hernan Alvarez
- KALMAN, Grupo de investigación en Procesos Dinámicos, Universidad Nacional de Colombia-Sede Medellín, Cra 80, 65-223, Medellín, Colombia
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Arai N, Fujiwara A, Wakuda M, Fujimoto T, Nambu Y, Ishii T, Matsumiya K, Matsumura Y, Kawahara H, Ogino K. Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped cream. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110285] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Miyawaki O, Inakuma T. Development of Progressive Freeze Concentration and Its Application: a Review. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02517-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Jiang Q, Nakazawa N, Hu Y, Osako K, Okazaki E. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles. Food Chem 2019; 293:178-186. [DOI: 10.1016/j.foodchem.2019.04.091] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 10/27/2022]
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12
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Affiliation(s)
- Osato Miyawaki
- Bioresources and Environmental Sciences, Ishikawa Prefectural University
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13
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Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chem 2019; 271:550-560. [DOI: 10.1016/j.foodchem.2018.07.219] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 07/26/2018] [Accepted: 07/31/2018] [Indexed: 11/18/2022]
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