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Wang Y, Zhao Y, He Y, Ao C, Jiang Y, Tian Y, Zhao H, Lu H. Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss). Food Chem 2024; 451:139403. [PMID: 38653104 DOI: 10.1016/j.foodchem.2024.139403] [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: 02/21/2024] [Revised: 04/10/2024] [Accepted: 04/15/2024] [Indexed: 04/25/2024]
Abstract
In this study, the impact of three unsaturated fatty acids (Oleic acid: OA, Eicosapentaenoic acid: EPA, Docosahexaenoic acid: DHA) on the oxidation and structure of rainbow trout myofibrillar protein (MP) was explored. The findings revealed a notable increase in carbonyl content (P < 0.05) and a significant decrease in total sulfhydryl content (P < 0.05) of MP with the concentration increase of the three unsaturated fatty acids. Endogenous fluorescence spectroscopy and surface hydrophobicity analyses showed that unsaturated fatty acids can cause unfolding and exposure of hydrophobic groups in MP. In addition, SDS-PAGE showed that disulfide bonds were associated with MP cross-linking and aggregate size induced by unsaturated fatty acids. Overall, three unsaturated fatty acid treatments facilitated the oxidation of myofibrillar proteins, and the extent of protein oxidation was closely associated with the concentration of unsaturated fatty acids.
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Affiliation(s)
- Youjun Wang
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Yangmeijin Zhao
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Yuxuan He
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Chengxiang Ao
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China
| | - Yusheng Jiang
- Key Laboratory of Dalian Shrimp and Crab Breeding and Healthy Aquaculture, Heishijiao Street, Dalian 116023, China
| | - Yuanyong Tian
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Zhao
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Lu
- College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China.
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Surówka K, Rzepka M. Biogenic amines as an indicator of rye leaven quality during production and storage. Food Chem 2024; 452:139523. [PMID: 38728889 DOI: 10.1016/j.foodchem.2024.139523] [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: 02/09/2024] [Revised: 04/27/2024] [Accepted: 04/28/2024] [Indexed: 05/12/2024]
Abstract
Rye leaven, the basic constituent of sour rye soup ('żurek' or white borsch), was obtained through three methods of initiating lacto-fermentation of rye flour. Optimal concentrations of NaCl (1.5%) and garlic (0.5%) were selected by utilizing the response surface methodology. During the production and storage of leaven at 10 °C and 20 °C, the secalin proteins of rye flour degraded significantly and the concentration of free amino acids increased, making the rye leaven an environment potentially conducive to the formation of biogenic amines. Putrescine (max. conc: 116.7 mg kg-1) and tyramine (max. conc: 63.4 mg kg-1) were the amines that occurred in the largest amounts in the leavens. The final concentration of histamine (after 150 days of storage) did not exceed 22 mg kg-1. Regardless of the method of initiation of fermentation, the products that contained fewer biogenic amines better retained their sensory characteristics (r ≤ -0.89, p < 0.05) and had a higher number of lactic acid bacteria (r ≤ -0.66, p < 0.05).
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Affiliation(s)
- Krzysztof Surówka
- Faculty of Food Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
| | - Magdalena Rzepka
- Faculty of Food Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland
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Sangaré M, Bony J, Chèné C, Lonseny T, Karoui R. Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6950-6960. [PMID: 35674420 DOI: 10.1002/jsfa.12056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/31/2022] [Accepted: 06/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg-1 chicken fillet, 180 g kg-1 veal fat and 20 g kg-1 sesame flour and 'S2' containing 800 g kg-1 chicken fillet, 160 g kg-1 veal fat and 40 g kg-1 sesame flour) compared with control sausages (containing 800 g kg-1 chicken fillet and 200 g kg-1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage. RESULTS The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg-1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg-1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg-1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg-1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because β-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins. CONCLUSION The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Moriken Sangaré
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgr, Lens, France
- Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Guinée
| | - Jérôme Bony
- Adrianor, Rue Jacquart, Tilloy-lès-Mofflaines, France
| | | | | | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgr, Lens, France
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Zheng J, Qu J, Peng H, Chen W, Hu A. Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets. FOOD SCI TECHNOL INT 2022:10820132221111973. [PMID: 35790392 DOI: 10.1177/10820132221111973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In aquatic products companies, saccharides and phosphates are often used to impregnate products to improve their quality. Insignificant impregnation effect is a main problem met in the impregnation process. The effect of ultrasonic-assisted impregnation on the storage quality of snakehead fish fillets at -18°C was studied. For all samples, such parameters as water holding capacity, pH value, salt-soluble protein content, whiteness and cooking loss rate were examined periodically. Furthermore, the changes of moisture distribution and migration in snakehead fish fillets during storage were investigated using low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The results demonstrated that ultrasonic-assisted impregnation showed better anti-freeze and water holding capacity effects than that of cryoprotectant impregnation alone. Therefore, ultrasonic treatment could be used as an effective way to improve the quality of snakehead fish fillets during the frozen process. This study could provide a broad application prospect in aquatic product processing industry.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China.,Tianjin Kuanda Aquatic Food Co. Ltd., Tianjin, PR China
| | - Jiaming Qu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Haihai Peng
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, 162785Tianjin University of Science & Technology, Tianjin, PR China.,College of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin, PR China.,Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, PR China
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Liu Y, Liu K, Zhao Y. Effect of Storage Conditions on the Protein Composition and Structure of Peanuts. ACS OMEGA 2022; 7:21694-21700. [PMID: 35785269 PMCID: PMC9245094 DOI: 10.1021/acsomega.2c01680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 06/02/2022] [Indexed: 06/15/2023]
Abstract
Peanuts are important oil crops and plant protein source. This study evaluated the influence of storage temperature (15, 25, and 35 °C) and time (0, 160, and 320 days) on the protein composition and the molecular structure of peanuts through sodium dodecyl sulfate polyacrylamide gel electrophoresis, particle size, total sulfhydryl (-SH) contents, nanostructural characterization, surface morphology microstructure, and spatial distribution of proteins and lipid analysis. Results showed that the basic subunits and disulfide contents of peanut protein were not affected by storage temperature and time. However, the -SH contents decreased significantly (P < 0.05) in all samples except the 15 °C/160 day storage group. The protein particle size and graininess increased when stored at 25 and 35 °C for 160 and 320 days, respectively; however, there was no significant change (P > 0.05) when stored at 15 °C. In addition, significant changes (P < 0.05) on the microscopic morphology and spatial distribution of protein and lipids were observed when stored at 25 and 35 °C for 320 days.
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Surówka K, Rzepka M, Özoğul F, Özoğul Y, Surówka B, Ligaszewski M. Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad. Food Chem 2020; 346:128904. [PMID: 33450646 DOI: 10.1016/j.foodchem.2020.128904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/16/2022]
Abstract
The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7 ± 1 °C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g-1 at the end of storage, coliform bacteria disappeared. The histamine concentration and the biogenic amine index increased up to 45.2 ± 1.62 mg kg-1 and 100 mg kg-1 respectively. The highest concentration of inosine monophosphate was achieved in freshly prepared gravad, whereas the hypoxanthine level increased with storage time up to 28 days. Among nucleotide ratios, the G value is more suitable for the determination of gravad quality than K, Ki and H values. Once the gravad obtained the limit of acceptability by the panelists (35 days) the G value rose to 470%.
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Affiliation(s)
- Krzysztof Surówka
- Department of Refrigeration and Food Concentrates, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
| | - Magdalena Rzepka
- Department of Refrigeration and Food Concentrates, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland
| | - Fatih Özoğul
- Department of Seafood Processing Technology, University of Çukurova, 01330 Balcalı Adana, Turkey
| | - Yesim Özoğul
- Department of Seafood Processing Technology, University of Çukurova, 01330 Balcalı Adana, Turkey
| | - Barbara Surówka
- Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 13 Akademicka Street, 20-950 Lublin, Poland
| | - Maciej Ligaszewski
- National Research Institute of Animal Production, 1 Krakowska Street, 32-083 Balice, Poland
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Durmuş M, Surówka K, Ozogul F, Maciejaszek I, Tesarowicz I, Ozogul Y, Kosker AR, Ucar Y. The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1106-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Changes in properties of white shrimp ( Litopenaeus vannamei) protein during thermal denaturation. Food Sci Biotechnol 2016; 25:21-26. [PMID: 30263231 DOI: 10.1007/s10068-016-0003-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2014] [Revised: 04/09/2015] [Accepted: 09/08/2015] [Indexed: 10/22/2022] Open
Abstract
Changes in white shrimp (Litopenaeus vannamei) protein during thermal denaturation were studied using Raman spectroscopy and isotopic H/D exchange. Denaturation of shrimp protein began after heating for 10 min at 50°C. A decrease in the percentage of α-helices accompanied by an increase in the percentage of β-sheets occurred while the total percentage of disordered structures increased. With extension of the exchange time, the relative intensity of the O-D bond increased, accompanied by a higher relative O-D bond intensity for heated shrimp, compared with unheated shrimp. H/D exchange revealed a higher rate of deuteration kinetics in heated shrimp than for unheated shrimp, especially during the first 2 h, consistent with water loss from denatured white shrimp protein. Physical property changes in muscle tissue can be caused by changes in hydrogen bonding and hydrophobicity during thermal processes.
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Sampels S. The effects of processing technologies and preparation on the final quality of fish products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Yu X, Llave Y, Fukuoka M, Sakai N. Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.12.030] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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García-Sifuentes CO, Pacheco-Aguilar R, Scheuren-Acevedo SM, Carvallo-Ruiz G, Garcia-Sanchez G, Gollas-Galván T, Hernández-López J. Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice. FOOD SCI TECHNOL INT 2013; 19:261-9. [DOI: 10.1177/1082013212452386] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater ( p ≤ 0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased ( p ≤ 0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased ( p ≤ 0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp ( p ≤ 0.05). Control showed more ( p ≤ 0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower ( p ≤ 0.05) than control. However, during the storage, water holding capacity increased ( p ≤ 0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences ( p > 0.05) were observed after the second day. The thermal stability of myosin ( Tmax) showed differences ( p ≤ 0.05) among control and stressed shrimp, whereas no differences for Δ H were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.
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Affiliation(s)
- Celia Olivia García-Sifuentes
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Ramón Pacheco-Aguilar
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Susana María Scheuren-Acevedo
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Gisela Carvallo-Ruiz
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Guillermina Garcia-Sanchez
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Teresa Gollas-Galván
- Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C (CIAD), Carretera a La Victoria km 0.6, Hermosillo, Sonora, México
| | - Jorge Hernández-López
- Centro de Investigaciones Biológicas del Noroeste S.C., Calle Centenario Norte 5, Hermosillo, Sonora, México
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Martinez O, Salmerón J, Guillén MD, Pin C, Casas C. Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02945.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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SUÁREZ M, MARTÍNEZ T, SÁEZ M, ALFÉREZ B, GARCÍA-GALLEGO M. CHANGES IN MUSCLE PROPERTIES DURING POSTMORTEM STORAGE OF FARMED SEA BREAM (SPARUS AURATA). J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00522.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.10.058] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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