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Tsutsuura S, Matsumoto M, Sakai K, Motegi R, Nishiumi T. Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat. Heliyon 2024; 10:e29631. [PMID: 38655287 PMCID: PMC11036056 DOI: 10.1016/j.heliyon.2024.e29631] [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: 06/10/2023] [Revised: 03/28/2024] [Accepted: 04/11/2024] [Indexed: 04/26/2024] Open
Abstract
This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200-6000 m (22-60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat.
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Affiliation(s)
- Satomi Tsutsuura
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Maki Matsumoto
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Kana Sakai
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Ryosuke Motegi
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Tadayuki Nishiumi
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
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2
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The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls. Foods 2022; 11:foods11182845. [PMID: 36140971 PMCID: PMC9498479 DOI: 10.3390/foods11182845] [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: 08/29/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.
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3
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Duarte R, Casal S, da Silva JA, Gomes A, Delgadillo I, Saraiva JA. Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:961-974. [PMID: 36570727 PMCID: PMC9778117 DOI: 10.1021/acsfoodscitech.2c00027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.
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Affiliation(s)
- Ricardo
V. Duarte
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE,
Departamento de Ciências Químicas, Laboratório
de Bromatologia e Hidrologia, Faculdade
de Farmácia – Universidade do Porto, 4050-313 Porto, Portugal
| | - José A.
Lopes da Silva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Gomes
- Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ivonne Delgadillo
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,
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4
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Applications of molecularly imprinted polymers and perspectives for their use as food quality trackers. Chem 2022. [DOI: 10.1016/j.chempr.2022.05.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103019] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Rahman F, Kumar RR, Chand S, Saxena V. Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faslu Rahman
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Rajiv Ranjan Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Sagar Chand
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Vikas Saxena
- Center for Vascular and Inflammatory Diseases University of Maryland Baltimore Maryland USA
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7
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Novel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Zhang G, Zhu C, Walayat N, Nawaz A, Ding Y, Liu J. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Crit Rev Food Sci Nutr 2022; 63:5874-5889. [PMID: 34996325 DOI: 10.1080/10408398.2022.2025534] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Chunyan Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, P.R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
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9
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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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10
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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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11
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Basso F, Manzocco L, Maifreni M, Nicoli MC. Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Basso F, Manzocco L, Nicoli MC. Hyperbaric Storage of Food: Applications, Challenges, and Perspectives. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09296-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Mittal A, Singh A, Benjakul S. The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (
Lates calcarifer
) slices stored in air or under vacuum packaging. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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Nakamura Y, Sato T, Takatori M, Hirama T, Oshima K, Takahashi K. Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111326] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods 2021; 10:foods10040780. [PMID: 33916441 PMCID: PMC8066737 DOI: 10.3390/foods10040780] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/25/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.
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16
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Mittal A, Singh A, Benjakul S. Use of nanoliposome loaded with chitosan‐epigallocatechin gallate conjugate for shelf‐life extension of refrigerated Asian sea bass (
Lates calcarifer
) slices. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14995] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
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17
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Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02596-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09275-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Xie W, Huang Y, Xiang Y, Xiong S, Manyande A, Du H. Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02439-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Fidalgo LG, Delgadillo I, Saraiva JA. Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108755] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Fidalgo LG, Simões MM, Casal S, Lopes-da-Silva JA, Carta AMS, Delgadillo I, Saraiva JA. Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C. Food Res Int 2020; 127:108740. [DOI: 10.1016/j.foodres.2019.108740] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 11/30/2022]
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