1
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Vurat M, Kocatepe D. Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100715] [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: 03/28/2023]
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2
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Li L, Liu D, Li X, Zhang B, Li C, Xiao Z, Liu M, Fang F, Deng N, Wang J. The dynamic changes of microbial diversity and biogenic amines in different parts of bighead carp (Aristichthys nobilis) head during storage at -2℃. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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3
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Lan W, Zhao Y, Liu J, Xie J. Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage. J Food Prot 2022; 85:803-814. [PMID: 35202469 DOI: 10.4315/jfp-21-341] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 02/17/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The aim of this research was to experimentally assess the effect of chitosan (CS)-grafted phenolic acid (CS-g-PA) derivatives on the quality and microbiota composition of vacuum-packaged sea bass (Lateolabrax japonicus). Samples were treated by deionized water (CK), 1% CS, 1% CS-g-PA copolymer, and 1% CS-grafted gallic acid (CS-g-GA) copolymer for 10 min and combined with vacuum packaging stored at 4°C to analyze the microbiological and physicochemical indicators; they were also combined with 16s RNA high-throughput sequencing to explore the effects of CS derivatives on quality and microbial composition. The results showed that the treatment of CS-g-GA and CS-g-PA could retard the increase of pH, total volatile basic nitrogen, and the K value. The degradation of ATP-related compounds, production of biogenic amines, and growth of spoilage bacteria were inhibited by CS-g-GA and CS-g-PA. Moreover, CS-g-GA and CS-g-PA performed better in the inhibition of lipid oxidation by the analysis of thiobarbituric acid reactive substances and relative fluorescence intensity. According to the results of high-throughput sequencing, the diversity of microbial composition in all groups was decreased significantly during chilled storage, especially in the CK group. The predominant microorganism was Acinetobacter in the middle period of storage, while Pseudomonas and Shewanella became predominant at the end of storage. The treatment of CS-g-GA and CS-g-PA had significant effects inhibiting the growth of Shewanella during storage. On the basis of the analysis of the microorganism and physicochemical quality, compared with the CK group, CS-g-GA and CS-g-PA can maintain the good quality of sea bass fillets and prolong the shelf life for another 12 days. HIGHLIGHTS
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai 201306, People's Republic of China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, People's Republic of China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai 201306, People's Republic of China
| | - Jiali Liu
- College of Food Science and Technology, Shanghai 201306, People's Republic of China
| | - Jing Xie
- College of Food Science and Technology, Shanghai 201306, People's Republic of China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, People's Republic of China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, People's Republic of China
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4
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Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films. Polymers (Basel) 2022; 14:polym14091717. [PMID: 35566883 PMCID: PMC9104978 DOI: 10.3390/polym14091717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The aim of the study was to assess their impact on the durability of perishable salmon fillets during storage, and to evaluate their degree of biodegradation. The fillets were analyzed for changes in microbiological quality (total microbial count, yeast and molds, and psychrotrophic bacteria), biogenic amine content (HPLC), and lipid oxidation (peroxidase and acid values, TBARS). The degree of biodegradation includes analysis of film and compost chemical composition solubility, respiratory activity, and ecotoxicity testing. The obtained results allow to suggest that active films are not only bacteriostatic, but even bactericidal when they used to coat fish fillets. Concerning the group of samples covered with the double-layer films, a 19.42% lower total bacteria count was noted compared to the control samples. Furthermore, it can be observed that the applied double-layer films have a potentially strong inhibitory effect on the accumulation of biogenic amines in fish, which is correlated with its antimicrobial effect (the total biogenic amine content for control samples totaled 263.51 mg/kg, while for the double-layer samples, their value equaled: 164.90 mg/kg). The achieved results indicate a high biodegradation potential, however, a too low pH of the film results in limiting seed germination and growth. Despite that, of these, double-layer films are a technology that has applicative potential.
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5
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Wu Y, Qin L, Chen J, Wang H, Liao E. Nitrite, biogenic amines and volatile N-nitrosamines in commercial Chinese traditional fermented fish products. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2021; 15:10-19. [PMID: 34427175 DOI: 10.1080/19393210.2021.1971303] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
To examine the safety of Chinese traditional fermented fish products (CTFPs) available on the Chinese market, nitrite, nitrate, biogenic amines (BAs) and volatile N-nitrosamines (VNAs) content in 33 commercial CTFPs from different provinces was investigated. The mean content of nitrite and nitrate wase 0.63 and 749.5 mg/kg, respectively. Concerning the occurrence of BAs, the accumulation in all CTFPs samples remained at low levels, whereas only in one sample from Guangxi the histamine content exceeded the critical level (50 mg/kg). In addition, six types of VNAs, including N-nitrosodimethylamine (NDMA), N-nitrosoethylmethylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, N-nitrosomorpholine and N-nitrosodiphenylamine, were detected in a high number of samples. The NDMA content in 36.4% of the samples and the total VNAs content in about 63.6% of the samples were unacceptable. Principal component analysis indicated that the accumulation of NDMA and total VNAs was closely related with the content of histamine, tyramine and nitrate.
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Affiliation(s)
- Yuxin Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Lerong Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China.,National R&d Center for Se-richAgricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, China
| | - Haibin Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China.,National R&d Center for Se-richAgricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, China
| | - E Liao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China.,National R&d Center for Se-richAgricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, China
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6
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Shi C, Liu M, Zhao H, Liang L, Zhang B. Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chenshan Shi
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Miaomiao Liu
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Lisong Liang
- State Key Laboratory of Tree Genetics and Breeding/Research Institute of Forestry, Chinese Academy of Forestry, Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
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7
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Demircan B, Özdestan Ocak Ö. The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Demircan
- Department of Food Engineering Ankara University Gölbaşı Turkey
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8
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Jaguey-Hernández Y, Aguilar-Arteaga K, Ojeda-Ramirez D, Añorve-Morga J, González-Olivares LG, Castañeda-Ovando A. Biogenic amines levels in food processing: Efforts for their control in foodstuffs. Food Res Int 2021; 144:110341. [PMID: 34053537 DOI: 10.1016/j.foodres.2021.110341] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 11/25/2022]
Abstract
Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have focused on BAs toxicity and presence in foods; however, technological strategies such as evaluation of physical parameters, the addition of natural or synthetic compounds or the use of specific starter cultures of BAs reduction, and quick detection methods have been scarcely approached. In current research, there has been a focus on fast detection of BAs through colorimetric methods that allow these compounds to be quickly and easily identified by consumers. To reduce BAs presence in food, several alternatives have been developed and investigated with the aim of preventing negative effects caused by their intake, which can be applied before, during, or after processing. Food safety is one of the most important concerns of consumer and sanitary authorities. Therefore, detecting toxins such as BAs in food has become a priority for research. Recent reports that focus on the development of rapid detection methods of BAs are reviewed in this analysis. These methods have been successfully applied to food matrices with little to no sample pretreatment. Several alternatives for BAs reduction in food was also summarized. These findings will help the food industry to improve its processes for developing safe food.
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Affiliation(s)
- Yari Jaguey-Hernández
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Karina Aguilar-Arteaga
- Universidad Politécnica de Francisco I. Madero, Agroindustry Engineering Department, Carr. Tepatepec-San Juan Tepa km. 2, 42660 Francisco I. Madero, Hgo., Mexico
| | - Deyanira Ojeda-Ramirez
- Universidad Autonoma del Estado de Hidalgo, Veterinary Medicine Department, Rancho Universitario Av. Universidad km. 1, Ex-Hacienda de Aquetzalpa, 43600 Tulancingo, Hgo., Mexico
| | - Javier Añorve-Morga
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Luis Guillermo González-Olivares
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico
| | - Araceli Castañeda-Ovando
- Universidad Autonoma del Estado de Hidalgo, Chemistry Department, Carr. Pachuca-Tulancingo km. 4.5, 42184 Mineral de la Reforma, Hgo., Mexico.
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9
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Arulkumar A, Paramithiotis S, Paramasivam S. Biogenic amines in fresh fish and fishery products and emerging control. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Shen S, Chen Y, Dong X, Liu F, Cai W, Wei J, Jin D, Lin M. The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon (
Acipenser gueldenstaedtii
) fillets under vacuum impregnation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Shi‐ke Shen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Yue‐wen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Xiu‐ping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian People’s Republic of China
- National Engineering Research Center of Seafood Dalian People’s Republic of China
| | - Fei‐jian Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Wen‐qiang Cai
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Jian‐ling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Dan‐li Jin
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
| | - Miao‐miao Lin
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China
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11
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Zhang C, Zhang Y, Lin L, Miao J, Lai K. Effects of Different Salt Concentrations on Several Freshness Indicators of North Pacific Squid (Ommastrephes sloani pacificus) during Storage at 4°C. J Food Prot 2020; 83:1871-1876. [PMID: 32559280 DOI: 10.4315/jfp-20-043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 06/17/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of salt treatment (2% [w/w] low salt and 6% [w/w] high salt) and storage time (0 to 12 days) on two biogenic amines (histamine and tyramine), total volatile base nitrogen (TVB-N), pH, and volatile compounds of the North Pacific squid during storage at 4°C were evaluated. The freshness of squid muscle was evaluated by monitoring the changes in these indicators during storage. Results showed that histamine and tyramine contents increased with storage time (4.29 to 22.47 mg/kg for histamine and 28.10 to 135.78 mg/kg for tyramine) and that, in samples treated with salt, formation of these amines can be effectively inhibited (P < 0.05) compared with untreated samples. The overall pH level initially decreased and then increased during storage (ranging from 6.49 to 7.13), and the pH level of the two salt treatment groups was a little lower than that of the control group. The TVB-N value increased with time and was effectively inhibited by salt (P < 0.05). The number and content of the volatile components in squid varied during the entire storage time. The main volatile components detected in North Pacific squid were aliphatic hydrocarbons, alcohols, aldehydes, ketones, acids, esters, aromatic hydrocarbons, phenols, nitrogenous compounds, sulfo compounds, and esters. Several compounds, such as trimethylamine, butyric acid, and sulfureted hydrogen, can be used to determine the quality of aquatic products, and salt treatment can inhibit their formation. The TVB-N value was significantly correlated with pH level and with the concentrations of histamine, tyramine, and several volatile compounds in all samples (P < 0.05). In summary, salt concentration had a positive effect on extending the shelf life of North Pacific squid, and multiple indicators should be used to determine the quality of squid. HIGHLIGHTS
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Affiliation(s)
- Chengqiang Zhang
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City
| | - Yuanyi Zhang
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City
| | - Longshan Lin
- Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, People's Republic of China
| | - Junjian Miao
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City.,Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Keqiang Lai
- College of Food Science and Technology, No. 999 Hucheng Huan Road, Lin Gang New City.,Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.,(ORCID: https://orcid.org/0000-0001-5462-6285 [K.L.])
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12
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Chen YW, Cai WQ, Shi YG, Dong XP, Bai F, Shen SK, Jiao R, Zhang XY, Zhu X. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106865] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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13
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Zhuang S, Li Y, Jia S, Hong H, Liu Y, Luo Y. Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage. Food Microbiol 2019; 82:445-454. [DOI: 10.1016/j.fm.2019.03.019] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 01/25/2019] [Accepted: 03/17/2019] [Indexed: 01/03/2023]
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14
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Liao E, Xu Y, Jiang Q, Xia W. Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13694] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- E Liao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
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15
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Shi C, Qian J, Han S, Fan B, Yang X, Wu X. Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia ( Oreochromis niloticus ) pupil and gill color during storage at 4 °C. Food Chem 2018; 243:134-140. [DOI: 10.1016/j.foodchem.2017.09.047] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 08/09/2017] [Accepted: 09/11/2017] [Indexed: 12/01/2022]
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16
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Liu X, Huang Z, Jia S, Zhang J, Li K, Luo Y. The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food Chem 2018; 255:174-181. [PMID: 29571464 DOI: 10.1016/j.foodchem.2018.02.069] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 02/04/2018] [Accepted: 02/13/2018] [Indexed: 11/25/2022]
Abstract
This study investigated the biochemical changes (proteins degradation, total volatile basic nitrogen, biogenic amines, volatile organic compounds, nucleotides catabolism and related enzymes) of bighead carp samples inoculated with four different bacteria (Shewanella putrefaciens, Aeromonas sobria, Acinetobacter bohemicus, and Pseudomonas helmanticensis) during storage at 4 ± 1 °C. A. sobria exhibited the strongest proteolytic activity. A. sobria, P. helmanticensis, and S. putrefaciens were responsible for putrescine production, whereas S. putrefaciens was the sole producer of cadaverine. Alcohols and S-compounds were mainly released by A. sobria and S. putrefaciens, respectively. The fastest degradation rates of hypoxanthine riboside and hypoxanthine were found in samples inoculated with P. helmanticensis and S. putrefaciens. Inosine nucleosidase was mainly resulted by A. sobria, P. helmanticensis and S. putrefaciens, whereas xanthine oxidase was derived from both fish muscle and secretions of P. helmanticensis and S. putrefaciens.
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Affiliation(s)
- Xiaochang Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiliang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Kaifeng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing 100083, China.
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17
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The effect of essential oils on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage. Int J Food Microbiol 2018; 266:52-59. [DOI: 10.1016/j.ijfoodmicro.2017.11.003] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/05/2017] [Accepted: 11/05/2017] [Indexed: 11/23/2022]
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18
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Arulkumar A, Balamurugan A, Paramasivam S, Rameshthangam P, Paramithiotis S. Physicochemical and Microbiological Changes During Drying of Wolf Herring (Chirocentrus dorab) and Coastal Trevally (Carangoides coeruleopinnatus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1362683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Abimannan Arulkumar
- Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi Campus, Thondi, Tamil Nadu, India
| | | | - Sadayan Paramasivam
- Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi Campus, Thondi, Tamil Nadu, India
| | | | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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19
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Hao R, Liu Y, Sun L, Xia L, Jia H, Li Q, Pan J. Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone ( Haliotis discus hannai Ino ) during chill storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Shi C, Cui J, Liu X, Zhang Y, Qin N, Luo Y. Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp (hypophthalmichthys molitrix)
during thermal treatment and storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13246] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ce Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
- National Engineering Research Center for Information Technology in Agriculture; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Jianyun Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
| | - Xiaochang Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
| | - Yuemei Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
| | - Na Qin
- National Engineering Research Center for Information Technology in Agriculture; Beijing Academy of Agricultural and Forestry Sciences; Beijing 100097 China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing People's Republic of China
- Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
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Lyu J, Li Q, Zhang L, Zhang J, Dong Z, Feng L, Luo Y. Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1236272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jian Lyu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qingzheng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zehong Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ligeng Feng
- 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 Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, PR China
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Li Q, Lv J, Zhang L, Dong Z, Feng L, Luo Y. Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage. J Food Prot 2017; 80:279-287. [PMID: 28221983 DOI: 10.4315/0362-028x.jfp-16-136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at -3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R2 > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from -3 to 15°C (270 to 288 K).
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Affiliation(s)
- Qingzheng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Jian Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Zehong Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Ligeng Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.,Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, People's Republic of China
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Yu D, Xia W, Xu Y, Jiang Q. The Effects of Chitosan Coating on Biogenic Amines Inhibition and Microbial Succession of Refrigerated Grass Carp (Ctenopharyngodon idellus) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1233473] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
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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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