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Wei Q, Sun Q, Dong X, Kong B, Ji H, Liu S. Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei). Food Chem 2024; 438:138041. [PMID: 38007954 DOI: 10.1016/j.foodchem.2023.138041] [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: 08/28/2023] [Revised: 11/01/2023] [Accepted: 11/16/2023] [Indexed: 11/28/2023]
Abstract
The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possibility of energy saving by MF. The results showed that the -35 °C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to -35 °C immersion freezing (control group, IF). With the increase in freezing temperature in the MF treatments, the size of ice crystals gradually increased, and the sensory properties of shrimp decreased. The water-holding capacity, sensory properties, and water distribution of shrimp muscle subjected to MF at -25 °C were still no significantly different from those of the IF at -35 °C (P > 0.05). In summary, the utilization of MF enhanced the quality of frozen pacific white shrimp, which has the potential to provide energy saving benefits.
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Affiliation(s)
- Qihang Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Central of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Central of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Yang B, Yang L, Xu R, Jiang S, Lin L, Lu J. Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet. Food Chem 2024; 434:137509. [PMID: 37742547 DOI: 10.1016/j.foodchem.2023.137509] [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: 06/08/2023] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 09/26/2023]
Abstract
The effect of static and alternating magnetic fields assisted freezing with intensity of 1, 2, and 3 mT on the microstructure and protein properties of channel catfish fillet were investigated. The results showed that the magnetic field treatment shortened the phase transition time of freezing, and significantly reduced the size of the formed ice crystals. The changes of trichloroacetic acid-soluble peptide, Ca2+-ATPase activity, particle size, and Zeta potential, which represented solubility, denaturation and aggregation of protein, indicated that magnetic field treatment could improve the protein stability. The chemical force analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) results proved that the magnetic field could change the structure of protein. Furthermore, these changes had effects on the thermal stability of catfish meat protein which reflected by increasing of the transition temperature and enthalpy. However, the waveform and intensity of magnetic field affected the stability of protein structure.
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Affiliation(s)
- Bing Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Li Yang
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Ruihong Xu
- Anhui Fuhuang Sunggem Food Group Co. Ltd., Chaohu 238076, China.
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China; China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China.
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Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ben Taheur F, Mansour C, Mechri S, Laaouar H, Safta Skhiri S, Bouricha M, Jaouadi B, Mzoughi R, Zouari N. Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus. Food Sci Nutr 2022; 10:2300-2311. [PMID: 35844919 PMCID: PMC9281925 DOI: 10.1002/fsn3.2838] [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: 12/15/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 11/09/2022] Open
Abstract
The effect of dietary Kefir supplementation on the biometric, biochemical, and histological parameters of Nile tilapia (Oreochromis niloticus) exposed to aflatoxin B1 (AFB1, 200 µg/kg diet) contamination was studied. The yeasts were dominant in Kefir followed by lactic and acetic acid bacteria. The Kefir showed relatively interesting antioxidant potential in the DPPH• (IC50 = 0.9 ± 0.02 mg/ml) and ABTS•+ (IC50 = 2.2 ± 0.03 mg/ml) scavenging activities, Fe3+-reducing power (EC0.5 = 1.2 ± 0.01 mg/ml), and β-carotene bleaching assay (IC50 = 3.3 ± 0.02 mg/ml). Three hundred and sixty Nile tilapia weighing 23 ± 5 g were divided into four groups (30 fish/group with 3 replicates), and fed with diets containing Kefir (D2), AFB1 (D3), and Kefir+AFB1 (D4) for 4 weeks, whereas D1 was kept as control group where fish were fed with basal diet. The Kefir supplementation in D4 group significantly increased (p < .05) the percent weight gain as compared to D3 group. Moreover, Kefir improved the antioxidant enzymes in the liver, such as catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) activities, that significantly increased (p < .05) by 2-, 3-, and 1.5-folds, respectively, as compared to D3 group. The Kefir treatment significantly decreased (p < .05) the liver malonaldehyde content by ~50% as compared to D3 group. Histopathological analysis revealed the hepatoprotective effects of Kefir by showing normal liver histological architecture in D4 group, as compared to degenerative changes observed in D3 group. These results suggest that Kefir could be considered as a potential probiotic in Nile tilapia feed to mitigate the AFB1 harmful effects.
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Affiliation(s)
- Fadia Ben Taheur
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
| | - Chalbia Mansour
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
| | - Sondes Mechri
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
- Laboratory of Microbial Biotechnology, Enzymatic and BiomoleculesCentre of Biotechnology of SfaxUniversity of SfaxSfaxTunisia
| | | | - Sihem Safta Skhiri
- ABCDF LaboratoryFaculty of Dental MedicineUniversity of MonastirMonastirTunisia
| | - Mohamed Bouricha
- Ministry of Agriculture, Hydraulic Resources and Fisheries. Agricultural Development CommissionershipGabesTunisia
| | - Bassem Jaouadi
- Laboratory of Microbial Biotechnology, Enzymatic and BiomoleculesCentre of Biotechnology of SfaxUniversity of SfaxSfaxTunisia
| | - Ridha Mzoughi
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
| | - Nacim Zouari
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
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