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Chen Y, Li P, Xu D, Zhang X, Huang T. Quality and Microbiome Analysis of Pickled Swimming Crabs ( Portunus trituberculatus) during Storage at Two Alternative Temperatures. Molecules 2023; 28:7744. [PMID: 38067474 PMCID: PMC10707827 DOI: 10.3390/molecules28237744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
The storage quality and microbiome analysis of pickled swimming crabs (Portunus trituberculatus) stored at 20 and 4 °C were investigated. It showed that samples stored at 4 °C had a longer shelf life, lower total viable count (TVC), pH, and total volatile base nitrogen (TVB-N) contents than those stored at 20 °C. The biogenic amine (BA) results demonstrated that tyramine (tyr), putrescine (put), and cadaverine (cad) were the dominant amines in all samples, and samples stored at 4 °C had lower BA contents. A microbiome analysis indicated that a salt-alcohol water mixture significantly inhibited the growth of Tenericutes. Firmicutes, Proteobacteria, Bacteroidetes, Acidobacteria, Actinobacteria, and Cyanobacteria were the dominant bacteria of stored pickled crabs, and storage at 4 °C significantly inhibited the growth of dominant bacteria, more than that of 20 °C. In conclusion, 4 °C storage guaranteed the quality of samples by inhibiting changes in biochemical properties and the growth of dominant bacteria, thereby prolonging its shelf life.
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Affiliation(s)
- Yu Chen
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Peipei Li
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Dan Xu
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Xiaojun Zhang
- Zhejiang Marine Fisheries Research Institute, Zhoushan 316021, China; (Y.C.); (P.L.); (D.X.); (X.Z.)
- Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds, Ministry of Agriculture and Rural Affairs, Zhoushan 316021, China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan 316021, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Gao S, Liu Y, Fu Z, Zhang H, Zhang L, Li B, Tan Y, Hong H, Luo Y. Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Food Chem 2023; 414:135714. [PMID: 36808024 DOI: 10.1016/j.foodchem.2023.135714] [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: 06/29/2022] [Revised: 01/21/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
This study aimed to find the specific relationship between quality traits and myofibrillar proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and oxidation occurred in frozen fillets, with the denaturation occurring before oxidation. In the pre-phase of storage (0-12 weeks), protein structural changes (secondary structure and surface hydrophobicity) were closely related to the water-holding capacity (WHC) and textural properties of fillets. The MPs oxidation (sulfhydryl loss, carbonyl and Schiff base formation) were dominated and associated with changes in pH, color, WHC, and textural properties during the later stage of frozen storage (12-24 weeks). Besides, the brining at 0.5 M improved the WHC of fillets with less undesirable changes in MPs and quality traits compared to other concentrations. The 12 weeks was an advisable storage time for salted frozen fish and our results might provide an available suggestion for fish preservation in aquatic industry.
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Affiliation(s)
- Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zixin Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Huijuan Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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Ramteke MH, Swain HS, Upadhyay A, Kumar V, Kumari S, Das BK. Multivariate characterization of biochemical and physiological attributes umpires Pangasianodon hypophthalmus for a welfare-based open-water cage culture. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:80628-80642. [PMID: 37300727 DOI: 10.1007/s11356-023-27937-8] [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: 02/16/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023]
Abstract
The striped catfish, Pangasianodon hypophthalmus, dominates in the Indian inland freshwater cage culture because of its rapid growth and adaptive feeding habits; however, suitable stocking density based on growth without compromising the health of fish is important. Furthermore, fish growth and survival are inversely proportional to stocking density. Many farmers face size differentiation and poor survival at higher stocking densities. To address the aforementioned practical issue, the current study was carried out to study the influence of different stocking densities on the growth performance of P. hypophthalmus in cages. The fingerlings of P. hypophthalmus (10.63 ± 0.27 g) were stocked in triplicate in five different stocking densities (20, 30, 40, 50, and 60 m-3), and the fishes were given commercial feed for 240 days. The outcome demonstrated that the fish stocking densities and their growth attributes were inversely related. Stocking density in the range of 20 to 40 m-3 produced the highest final weight, relative growth rate, and specific growth rate. The feed conversion ratio was significantly lower in 20, 30, and 40 m-3 than the higher densities of 50 and 60 m-3. The level of serum biochemical markers such as serum glutamate oxaloacetate transaminase (SGOT) and serum glutamate pyruvate transaminase (SGPT) and glucose and cortisol levels elevated significantly in higher stocking densities. The muscle quality changed as crude fat and muscle pH decreased at 50 and 60 m-3, leading to a drop in drip loss and frozen leakage rate. The vital water quality parameters were found within a suitable range. According to the outcomes of principal component analysis (PCA), elevated levels of SGOT, SGPT, glucose, and cortisol were detrimental to fish growth. The stocking density of 30 m-3 had the highest benefit-cost ratio (B:C) and return on investment (RI), followed by 20 and 40 m-3. Higher economic return was achieved at lower densities (30-40 m-3). This study suggests that rearing P. hypophthalmus at stocking densities of about 30-40 m-3 could be considered as an optimum for the inland freshwater cage culture which gives the best performance in terms of growth and production in tropical reservoirs of India. The best-suited stocking density is also taken into consideration based on the characterization of multivariate biochemical and physiological attributes.
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Affiliation(s)
- Mitesh H Ramteke
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, 700120, India
| | - Himanshu S Swain
- ICAR-Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar, 751002, India
| | - Aurobinda Upadhyay
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, 700120, India
| | - Vikas Kumar
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, 700120, India
| | - Suman Kumari
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, 700120, India
| | - Basanta K Das
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, 700120, India.
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Characterizations and the Mechanism Underlying Cryoprotective Activity of Peptides from Enzymatic Hydrolysates of Pseudosciaena crocea. Foods 2023; 12:foods12040875. [PMID: 36832950 PMCID: PMC9957270 DOI: 10.3390/foods12040875] [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: 12/30/2022] [Revised: 01/29/2023] [Accepted: 02/06/2023] [Indexed: 02/22/2023] Open
Abstract
Antifreeze peptides are a class of small molecule protein hydrolysates that protect frozen products from cold damage under freezing or subcooling conditions. In this study, three different Pseudosciaena crocea (P. crocea) peptides were from pepsin, trypsin, and neutral protease enzymatic hydrolysis. It aimed to elect the P. crocea peptides with better activity through molecular weight, antioxidant activity, and amino acid analysis, as well as to compare the cryoprotective effects with a commercial cryoprotectant. The results showed that the untreated fillets were prone to be oxidized, and the water-holding capacity after freeze-thaw cycle decreased. However, the treatment of the trypsin hydrolysate of P. crocea protein significantly promoted the water-holding capacity level and reduced the loss of Ca2+-ATP enzyme activity and the structural integrity damage of myofibrillar protein in surimi. Moreover, compared with 4% sucrose-added fillets, trypsin hydrolysate treatment enhanced the umami of frozen fillets and reduced the unnecessary sweetness. Therefore, the trypsin hydrolysate of P. crocea protein could be used as a natural cryoprotectant for aquatic products. Hence, this study provides technical support for its use as a food additive to improve the quality of aquatic products after thawing and provides a theoretical basis and experimental foundation for the in-depth research and application of antifreeze peptides.
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Akgül İ, Kaya V, Zencir Tanır Ö. A novel hybrid system for automatic detection of fish quality from eye and gill color characteristics using transfer learning technique. PLoS One 2023; 18:e0284804. [PMID: 37098040 PMCID: PMC10128947 DOI: 10.1371/journal.pone.0284804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 04/08/2023] [Indexed: 04/26/2023] Open
Abstract
Fish remains popular among the body's most essential nutrients, as it contains protein and polyunsaturated fatty acids. It is extremely important to choose the fish consumption according to the season and the freshness of the fish to be purchased. It is very difficult to distinguish between non-fresh fish and fresh fish mixed in the fish stalls. In addition to traditional methods used to determine meat freshness, significant success has been achieved in studies on fresh fish detection with artificial intelligence techniques. In this study, two different types of fish (anchovy and horse mackerel) used to determine fish freshness with convolutional neural networks, one of the artificial intelligence techniques. The images of fresh fish were taken, images of non-fresh fish were taken and two new datasets (Dataset1: Anchovy, Dataset2: Horse mackerel) were created. A novel hybrid model structure has been proposed to determine fish freshness using fish eye and gill regions on these two datasets. In the proposed model, Yolo-v5 and Inception-ResNet-v2 and Xception model structures are used through transfer learning. Whether the fish is fresh in both of the Yolo-v5 + Inception-ResNet-v2 (Dataset1: 97.67%, Dataset2: 96.0%) and Yolo-v5 + Xception (Dataset1: 88.00%, Dataset2: 94.67%) hybrid models created using these model structures has been successfully detected. Thanks to the model we have proposed, it will make an important contribution to the studies that will be conducted in the freshness studies of fish using different storage days and the estimation of fish size.
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Affiliation(s)
- İsmail Akgül
- Department of Computer Engineering, Faculty of Engineering and Architecture, Erzincan Binali Yıldırım University, Erzincan, Türkiye
| | - Volkan Kaya
- Department of Computer Engineering, Faculty of Engineering and Architecture, Erzincan Binali Yıldırım University, Erzincan, Türkiye
| | - Özge Zencir Tanır
- Department of Biology, Faculty of Arts and Science, Erzincan Binali Yıldırım University, Erzincan, Türkiye
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Porto YD, Fogaça FHDS, Andrade AO, da Silva LKS, Lima JP, da Silva JL, Vieira BS, Cunha Neto A, Figueiredo EEDS, Tassinari WDS. Salmonella spp. in Aquaculture: An Exploratory Analysis (Integrative Review) of Microbiological Diagnoses between 2000 and 2020. Animals (Basel) 2022; 13:27. [PMID: 36611639 PMCID: PMC9817981 DOI: 10.3390/ani13010027] [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: 11/23/2022] [Revised: 12/11/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022] Open
Abstract
The present study aimed to characterize, through descriptive statistics, data from scientific articles selected in a systematic integrative review that performed a microbiological diagnosis of Salmonella spp. in aquaculture. Data were obtained from research articles published in the BVS, Scielo, Science Direct, Scopus and Web of Science databases. The selected studies were published between 2000 and 2020 on samples of aquaculture animal production (fish, shrimp, bivalve mollusks, and other crustaceans) and environmental samples of aquaculture activity (farming water, soil, and sediments). After applying the exclusion criteria, 80 articles were selected. Data such as country of origin, categories of fish investigated, methods of microbiological diagnosis of Salmonella spp., sample units analyzed and most reported serovars were mined. A textual analysis of the word cloud and by similarity and descending hierarchical classification with the application of Reinert's algorithm was performed using R® and Iramuteq® software. The results showed that a higher percentage of the selected articles came from Asian countries (38.75%). Fish was the most sampled category, and the units of analysis of the culture water, muscle and intestine were more positive. The culture isolation method is the most widespread, supported by more accurate techniques such as PCR. The most prevalent Salmonella serovars reported were S. Typhimurium, S. Weltevreden and S. Newport. The textual analysis showed a strong association of the terms "Salmonella", "fish" and "water", and the highest hierarchical class grouped 25.4% of the associated text segments, such as "aquaculture", "food" and "public health". The information produced characterizes the occurrence of Salmonella spp. in the aquaculture sector, providing an overview of recent years. Future research focusing on strategies for the control and prevention of Salmonella spp. in fish production are necessary and should be encouraged.
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Affiliation(s)
- Yuri Duarte Porto
- Department of Animal Parasitology, Institute of Veterinary, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, Brazil
| | | | - Adriana Oliveira Andrade
- Department of Mathematics, Institute of Exact Sciences, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, Brazil
| | | | - Janine Passos Lima
- Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, Brazil
| | - Jorge Luiz da Silva
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), São Vicente da Serra 78106-000, Brazil
| | - Bruno Serpa Vieira
- Department of Veterinary Medicine, Federal University of Uberlândia (UFU), Uberlândia 38410-337, Brazil
| | - Adelino Cunha Neto
- Department of Food and Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá 78060-900, Brazil
| | | | - Wagner de Souza Tassinari
- Department of Mathematics, Institute of Exact Sciences, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, Brazil
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Yilmaz MT, Hassanein WS, Alkabaa AS, Ceylan Z. Electrospun eugenol-loaded gelatin nanofibers as bioactive packaging materials to preserve quality characteristics of beef. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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8
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Tong L, Tang H, Chen J, Sang S, Liang R, Zhang Z, Ou C. Origin of static magnetic field induced quality improvement in sea bass ( Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization. Front Nutr 2022; 9:1066964. [PMID: 36466411 PMCID: PMC9709135 DOI: 10.3389/fnut.2022.1066964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 10/31/2022] [Indexed: 09/20/2023] Open
Abstract
To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable counts, water holding capacity, pH, color, and textural properties. Characteristics of the protein in the presence of SMF were investigated by measuring total sulfhydryl (SH) content, Ca2+-ATPase activity, secondary structure, and muscle microstructure. SMF treatment exhibited positive effects on fish quality, showing favorable performance on the most quality indicators, especially a significant reduction in the Microbial Counts. Furthermore, higher total SH content and Ca2+-ATPase activity were observed in SMF-treated samples, demonstrating that the oxidation and denaturation of myofibrillar protein (MP) were delayed due to SMF treatment. The transformation of α-helix to random coil was prevented in SMF-treated samples, indicating that the secondary structure of MP was stabilized by SMF treatment. The above changes in protein structures were accompanied by changes in muscle microstructure. More intact and compact structures were observed in SMF-treated samples, characterized by well-defined boundaries between myofibers. Therefore, our findings suggest that under the conditions of this article, SMF treatment could maintain the quality of fish mainly by inhibiting the growth of microorganisms and enhancing the stability of protein structures, and could be a promising auxiliary technology for preservation of aquatic products.
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Affiliation(s)
- Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo, China
| | - Jingyi Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Aracati MF, Rodrigues LF, de Oliveira SL, Rodrigues RA, Conde G, Cavalcanti ENF, Borba H, Charlie-Silva I, Fernandes DC, Eto SF, de Andrade Belo MA. Astaxanthin improves the shelf-life of tilapia fillets stored under refrigeration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4287-4295. [PMID: 35038166 DOI: 10.1002/jsfa.11780] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Astaxanthin, classified as a xanthophyll, has antioxidant properties about 500 times greater than α-tocopherols and ten times greater than β-carotenes. Based on the antioxidant activity of this carotenoid, this study aimed to evaluate the shelf-life of tilapia fillets (Oreochromis niloticus) fed with astaxanthin, by determining the microbiological quality (colimetry, counts of mesophilic and psychrotrophic microorganisms), physicochemical analyses (colorimetry, pH, thiobarbituric acid reactive substances (TBARS)) and sensory analysis. RESULTS Tilapia supplemented with astaxanthin presented a reduction in the counts of microorganisms (mesophiles and psychrotrophics) and lower lipid oxidation index (TBARS), when compared to fillets of control fish. Colorimetric changes of fillet degradation were observed, associated with increased pH during storage, as well as loss of brightness and texture in addition to worsening of appearance and odor. These deteriorating changes were minimized using astaxanthin. CONCLUSION Our results demonstrate the beneficial performance of astaxanthin in the shelf-life of tilapia fillets stored under refrigeration. Therefore, dietary supplementation with astaxanthin (100 and 200 mg kg-1 of feed) improves the microbiological and physicochemical quality of tilapia fillets during 50 days of shelf-life. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mayumi Fernanda Aracati
- Department of Preventive Veterinary Medicine, Sao Paulo State University (Unesp), Jaboticabal, Brazil
| | | | | | - Romário Alves Rodrigues
- Department of Preventive Veterinary Medicine, Sao Paulo State University (Unesp), Jaboticabal, Brazil
| | - Gabriel Conde
- Department of Preventive Veterinary Medicine, Sao Paulo State University (Unesp), Jaboticabal, Brazil
| | | | - Hirasilva Borba
- Department of Preventive Veterinary Medicine, Sao Paulo State University (Unesp), Jaboticabal, Brazil
| | - Ives Charlie-Silva
- Department of Pharmacology, Institute of Biomedical Science, University of São Paulo-ICB/USP, São Paulo, Brazil
| | | | - Silas Fernandes Eto
- Department of Postgraduate in Health Sciences-PROCISA, Federal University of Roraima (UFRR), Boa Vista, Brazil
| | - Marco Antonio de Andrade Belo
- Department of Preventive Veterinary Medicine, Sao Paulo State University (Unesp), Jaboticabal, Brazil
- Laboratory of Animal Pharmacology and Toxicology, Brazil University (UB), Descalvado, Brazil
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10
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Park DH, Lee S, Byeon YM, Kim EJ, Choi MJ. Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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11
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Genç İY. Prediction of storage time in different seafood based on color values with artificial neural network modeling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2501-2509. [PMID: 35602444 PMCID: PMC9114270 DOI: 10.1007/s13197-021-05269-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2021] [Accepted: 09/14/2021] [Indexed: 06/03/2023]
Abstract
The determination of storage time in seafood could be performed by microbiological, chemical and sensory analysis. Among these mentioned methods color changes are one part of sensory analysis and are prior acceptance criteria from the point of consumers' view. In this study, a feedforward artificial neural network (ANN) model was developed to predict the storage time of seafood based on L*, a* and b* values. A total of 205 data set were compiled from the literature that represents the color changes of different seafood products to train and test the ANN model. Another set of data (n = 45) were used for the validation of developed ANN model. A multi-layer perceptron (MLP) was applied for the determination of agreements between input and output data. The most accurate topology were determined in accordance with the changes in the values of correlation coefficients (R2) and mean square errors (MSE) and found to be 30 neurons in the layer (R2 = 0.81 and MSE = 0.2). The performance of ANN model was evaluated based on 6 criteria such as Mean Absolute Deviation (MAD), Mean Square Errors (MSE), Residual Mean Square Errors (RMSE), Correlation Coefficient (R2), Mean Absolute Error (MAE) and F-test statistics and found to be 0.2, 0.05, 0.002, 0.8, 0.71 and 1.06, respectively. Moreover, predicted and observed storage time values were fitted and regression coefficient was found to be 0.85. In accordance with the results of this study, the proposed ANN model is accurate, reliable, and proper for the estimation of storage time in seafood products.
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Affiliation(s)
- İsmail Yüksel Genç
- Eğirdir Fisheries Faculty, Fishing and Processing Technology Department, Isparta University of Applied Sciences, Isparta, Turkey
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12
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Dai Z, Han L, Li Z, Gu M, Xiao Z, Lu F. Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat. Foods 2022; 11:foods11101524. [PMID: 35627094 PMCID: PMC9140481 DOI: 10.3390/foods11101524] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 01/25/2023] Open
Abstract
Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination during storage. Biological preservatives are easily degradable alternatives to chemical preservatives and can preserve different kinds of food. In order to investigate the preservation properties of chitosan (CS), tea polyphenols (TPs), and nisin treatments on plant-based meats, the sensory evaluation, color difference, pH, TBARS, and the total plate count of E. coli, S. aureus, and Salmonella, indicators of the biological preservative-treated plant-based meat, were determined in this study. The experiment involved blank control- and biological preservative-treated samples. We found that the total microbial count exceeded the national standard provisions in the control samples stored for 14 days. The colors, tissue structures, and flavors of plant-based meat have gradually deteriorated, with the sensory score dropping from 90 to 52. The sample had a loose tissue structure and an obvious sour taste. However, the shelf life of the plant-based meat samples treated with different combinations of the biological preservatives increased compared to the shelf life of the control samples. After 56 d of storage, 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin sensory reduction to 56, the total number of colonies and S. aureus were 4.91 and 2.95 lg CFU/g, approaching the national standard threshold; E. coli was 2 lg CFU/g, reaching the national standard threshold. Thus, the samples treated with 1% chitosan, 2.5% tea polyphenols, and 0.04% nisin had the longest shelf life (56 days) among all experimental groups. Hence, this study reveals that a combination of biological preservatives may be a non-toxic alternative for the efficient preservation of plant-based meat products.
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Affiliation(s)
- Zenghui Dai
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Linna Han
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhe Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Mengqing Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Fei Lu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
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El-Beltagi HS, El-Mogy MM, Parmar A, Mansour AT, Shalaby TA, Ali MR. Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet. Antioxidants (Basel) 2022; 11:antiox11050906. [PMID: 35624770 PMCID: PMC9138059 DOI: 10.3390/antiox11050906] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 04/29/2022] [Accepted: 05/03/2022] [Indexed: 11/23/2022] Open
Abstract
Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile Talipia fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.
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Affiliation(s)
- Hossam S. El-Beltagi
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al Hofuf 31982, Saudi Arabia
- Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (M.R.A.)
| | - Mohamed M. El-Mogy
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
| | - Aditya Parmar
- Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK;
| | - Abdallah Tageldein Mansour
- Animal and Fish Production Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 420, Al Hofuf 31982, Saudi Arabia;
- Fish and Animal Production Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Tarek A. Shalaby
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, P.O. Box 400, Al Hofuf 31982, Saudi Arabia;
- Horticulture Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Marwa Rashad Ali
- Department of Food Science, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (M.R.A.)
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14
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The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea). Foods 2022; 11:foods11040514. [PMID: 35205999 PMCID: PMC8871444 DOI: 10.3390/foods11040514] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
We explore the feasibility of the long-term transportation of live large yellow croakers (Pseudosciaena crocea) using the combined method of CO2 anesthesia and hypothermia hibernation, and its effect on the quality of recovered fish stored at 4 °C. Fish treated with CO2 anesthesia at a 2 ppm/s aeration rate were cooled at 3 °C/h to hibernate survived for 36 h at 8 °C in seawater. This method resulted in better survival rates and time, and a lower operational time than hypothermia hibernation or CO2 anesthesia methods. The results of a blood analysis indicated that the stress experienced by the fish during hibernation was mitigated, but existent after recovery. The drip loss rate of the ordinary muscle of hibernated fish was significantly different from that of the control group at 4 °C, but there was no significant difference in the pH, lactic acid content, and color during early storage. Furthermore, hibernation did not affect springiness and chewiness. Thus, the combination of CO2 anesthesia and hibernation may improve the survival and operation efficiency of fish in long-term transportation. However, this method affects the quality of fish after long-term storage. Thus, hibernated fish should be consumed after appropriate domestication or immediately after recovery.
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15
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Ding X, Nie X, Yuan C, Jiang L, Ye W, Qian L. Effects of Dietary Multienzyme Complex Supplementation on Growth Performance, Digestive Capacity, Histomorphology, Blood Metabolites and Hepatic Glycometabolism in Snakehead (Channa argus). Animals (Basel) 2022; 12:ani12030380. [PMID: 35158703 PMCID: PMC8833691 DOI: 10.3390/ani12030380] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/30/2022] [Accepted: 02/02/2022] [Indexed: 02/01/2023] Open
Abstract
Simple Summary The multienzyme complex is composed of one or several single enzymes as the main component, mixed with other single enzyme preparations, or obtained by the fermentation of one or more microorganisms, and an the exogenous enzyme mixture with multiple functions of a single enzyme. Supplementation with exogenous enzyme preparations offsets the negative effects of removing antibiotics from animal diets. The multienzyme complex supplemented in aquatic feed can enhance the secretion and activity of endogenous digestive enzymes in aquatic animals. Meanwhile, exogenous digestive enzymes can also help aquatic animals to decompose some anti-nutrients, improve the utilization and digestibility of feed, and promote animal growth. Abstract The present study evaluated the impact of dietary multienzyme complex (MEC) supplementation on growth performance, digestive enzyme activity, histomorphology, serum metabolism and hepatopancreas glycometabolism in snakeheads (Channa argus). A total of 600 fish (initial weight, 69.70 ± 0.30 g) were randomly divided into four groups. Four diets were formulated: (1) control (basic diet); (2) E1 (400 U kg−1 amylase, 150 U kg−1 acid protease, 1900 U kg−1 neutral protease and basic diet); (3) E2 (800 U kg−1 amylase, 300 U kg−1 acid protease, 3800 U kg−1 neutral protease and basic diet); and (4) E3 (1200 U kg−1 amylase, 450 U kg−1 acid protease, 5700 U kg−1 neutral protease and basic diet). The results show that the E2 group increased the specific growth rate, weight gain rate and the final body weight, as well as decreasing the blood urea nitrogen, alanine aminotransferase and triglyceride. The mRNA levels and activities of digestive enzymes and key glucose metabolism enzymes in the hepatopancreas were enhanced in snakeheads fed the MEC. Meanwhile, moderate MEC diet (E2 groups) supplementation improved digestive tract morphology, increased the glycogen in the hepatopancreas and the lipids in the dorsal muscle. Moreover, plasma metabolomics revealed differential metabolites mainly involved in amino acid metabolism. These findings suggest that dietary supplementation with the MEC improved growth performance, digestive tract morphology, gene expression and the activity of digestive enzymes, enhanced the glycolysis-gluconeogenesis and amino acid metabolism of snakeheads, and the optimal composition of the MEC was group E2.
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Affiliation(s)
- Xiaoqing Ding
- Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China; (X.D.); (C.Y.)
| | - Xinzheng Nie
- Shandong Animal Husbandry General Station, Jinan 250022, China;
| | - Chunchun Yuan
- Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China; (X.D.); (C.Y.)
| | - Lai Jiang
- Hainan Academy of Zhejiang University, Zhejiang University, Sanya 572025, China; (L.J.); (W.Y.)
| | - Wenxin Ye
- Hainan Academy of Zhejiang University, Zhejiang University, Sanya 572025, China; (L.J.); (W.Y.)
| | - Lichun Qian
- Hainan Academy of Zhejiang University, Zhejiang University, Sanya 572025, China; (L.J.); (W.Y.)
- Correspondence: ; Tel.: +86-571-88982171
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16
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Zhao M, You X, Wu Y, Wang L, Wu W, Shi L, Sun W, Xiong G. Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112844] [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]
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17
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Microbiological characteristics of fish reared in purified wastewater from an abattoir. VETERINARSKI GLASNIK 2022. [DOI: 10.2298/vetgl220921015p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Wastewater from abattoirs in some countries is disposed of into water bodies
without adequate removal of contaminants. Therefore, the use of wastewater
in fish production could pose a serious risk for humans, fish and other
aquatic organisms due to possible transfer of pathogenic bacteria in aquatic
culture environments. The aims of the present study were to assess the
levels of individual microorganisms in different tissues of common carp and
to determine any correlation with the season of sampling and the type of
analysed sample in common carp reared in an integrated production system
that used purified water from an abattoir. A fish pond was filled mostly
with purified water from an abattoir, but also partly with well water. Carp
fingerlings were stocked in the earthen fishpond in March and reared in
ambient conditions. Fish were collected in the spring and autumn of the
following year and the microbiological quality was assessed. Carp fillets
with skin, gills and digestive tract samples were collected individually
under aseptic conditions. All analyses were performed according to standard
procedures. The levels of all the examined bacteria in the fish were under
prescribed hygiene norms. Also, Listeria spp., sulphite-reducing clostridia
and Staphylococcus aureus were not found in the samples. Furthermore,
pathogenic bacteria, Salmonella and Listeria monocytogenes were not isolated
from the samples. The hygienic quality of the fish produced in purified
waste water from an abattoir was acceptable, and the common carp meat was
safe for human consumption.
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18
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Syropoulou F, Parlapani FF, Anagnostopoulos DA, Stamatiou A, Mallouchos A, Boziaris IS. Spoilage Investigation of Chill Stored Meagre ( Argyrosomus regius) Using Modern Microbiological and Analytical Techniques. Foods 2021; 10:3109. [PMID: 34945660 PMCID: PMC8702202 DOI: 10.3390/foods10123109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/29/2021] [Accepted: 12/12/2021] [Indexed: 11/18/2022] Open
Abstract
Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce.
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Affiliation(s)
- Faidra Syropoulou
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
| | - Foteini F. Parlapani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
| | - Dimitrios A. Anagnostopoulos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
| | - Anastasios Stamatiou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (F.S.); (F.F.P.); (D.A.A.)
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19
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Klinmalai P, Fong-in S, Phongthai S, Klunklin W. Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish ( Trichogaster pectoralis) by Using Sorbitol and Citric Acid. Foods 2021; 10:2763. [PMID: 34829044 PMCID: PMC8618321 DOI: 10.3390/foods10112763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at -18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.
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Affiliation(s)
- Phatthranit Klinmalai
- Division of Food Innovation and Bioindustry, College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand;
| | - Suwalee Fong-in
- Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, 19 Phaholyothin Rd, Muang Phayao, Mae Ka 56000, Thailand;
| | - Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Warinporn Klunklin
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
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20
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Bahmani Z, Hosseini SV, Amanpour A. Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zabihalh Bahmani
- Persian Gulf & Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (Ifsri), Agricultural Research Education and Extension Organization (Areeo), Bandar Abbas, Iran
| | - Seyed Vali Hosseini
- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | - Asghar Amanpour
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Biruni University, Istanbul, Turkey
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21
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Liu Y, Yang J, Ma H, Qi H, Jia S, Li W, Li J, Zhuang S, Luo Y. Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1974139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yiming Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingyi Yang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Haoyuan Ma
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Hang Qi
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Shiliang Jia
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Weidong Li
- Tangshan Haidu Seafood Co., Ltd, Tangshan, Heibei, China
| | - Jinlu Li
- Tangshan Haidu Seafood Co., Ltd, Tangshan, Heibei, China
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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22
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Identification of the Specific Spoilage Organism in Farmed Sturgeon ( Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage. Foods 2021; 10:foods10092021. [PMID: 34574132 PMCID: PMC8469357 DOI: 10.3390/foods10092021] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 11/16/2022] Open
Abstract
Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.
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23
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Effect of 3-Aminobenzoic Acid Ethyl Ester Methanesulfonate (MS-222) on Quality of Marine Cultured Turbot (Scophthalmus maximus) during Simulated Transport in Water. FISHES 2021. [DOI: 10.3390/fishes6020020] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study evaluated the effect of different concentrations (20, 40 and 60 mg/L) of 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222) on the quality changes in turbot during simulated transport in water. The results showed that the ammonia nitrogen content in the transportation water of each sample increased significantly, and the dissolved oxygen level decreased. The dissolved oxygen content in MS-222-treated samples was higher than that of control group (CK) samples. For turbot flesh quality, simulated transport in water led to a decrease in moisture, fat and protein contents in all samples. The MS-222-treated turbot samples showed higher pH values, glycogen contents, springiness and chewiness values and lower lactic acid contents comparing with the CK samples during simulated transport in water. In addition, the fresh and bitter amino acids in the muscle of turbot increased in each treatment group compared to the non-transported fish at the end of the simulated transport. The results showed that MS-222 treatment could retard the turbot transport stress and improve the quality of turbot during simulated transport in water.
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24
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Pilavtepe-Celik M, Yagiz Y, Marshall MR, Balaban MO. Correlation of Mullet ( Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1895394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mutlu Pilavtepe-Celik
- Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Yavuz Yagiz
- Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Maurice R. Marshall
- Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA
| | - Murat O. Balaban
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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25
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Ye T, Chen X, Chen Z, Liu R, Wang Y, Lin L, Lu J. Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage. J Food Biochem 2021; 45:e13708. [PMID: 33733512 DOI: 10.1111/jfbc.13708] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 03/09/2021] [Indexed: 11/30/2022]
Abstract
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4o C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4o C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
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Affiliation(s)
- Tao Ye
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhina Chen
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Rui Liu
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Yun Wang
- School of Bioengineering, Huainan Normal University, Huainan, China
| | - Lin Lin
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Jianfeng Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.,Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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26
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Ye T, Chen X, Chen Z, Yao H, Wang Y, Lin L, Lu J. Quality and microbial community of high pressure shucked crab (
Eriocheir sinensis
) meat stored at 4°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15330] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tao Ye
- College of Bioengineering Huainan Normal University Huainan China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhina Chen
- College of Bioengineering Huainan Normal University Huainan China
| | - Huanhuan Yao
- College of Bioengineering Huainan Normal University Huainan China
| | - Yun Wang
- College of Bioengineering Huainan Normal University Huainan China
| | - Lin Lin
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐processMinistry of EducationHefei University of Technology Hefei China
| | - Jianfeng Lu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐processMinistry of EducationHefei University of Technology Hefei China
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C. Food Res Int 2020; 138:109665. [PMID: 33292955 DOI: 10.1016/j.foodres.2020.109665] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 12/16/2022]
Abstract
Russian sturgeon is a high-quality cultured fish and traditional heating methods may lead to deterioration of its food quality. This study aimed to evaluate the food quality and microbial composition of sturgeon fillets by low temperature vacuum heating (LTVH) and storage at 4 °C. The treatments varied in temperature (50, 60, and 70 °C) and duration (15 and 30 min); samples treated by traditional heating (100 °C, 15 min) methods were included as controls. We found that LTVH could reduce the values of lightness (L*), yellowness (b*), and pH and increase the values of redness (a*), chewiness, and hardness, to promote food quality. The biogenic amine content declined with the increase in heating temperature and time, the histamine of most concern was low at the end of storage, the values of LTVH70-30 and TC was 33.12 ± 1.25 and 30.39 ± 0.86 mg/kg. The total viable count (TVC) and biogenic amines showed the same trend, and the finial TVC values of LTVH60-30, LTVH70-15, LTVH70-30 and TC were 6.72 ± 0.17, 6.33 ± 0.18, 6.18 ± 0.08 and 5.93 ± 0.16 log CFU/g, which did not exceed the limit value (7 log CFU/g), indicating that the biosafety risk was reduced. According to the high-throughput sequencing results, the microbial composition of LTVH samples showed a lesser abundance pseudomonads than that found in the control. Thus, LTVH technology could be used as an alternative to traditional heating treatment.
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29
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TRUONGHUYNH HT, LI B, ZHU H, GUO Q, LI S. Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.27719] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/24/2023]
Affiliation(s)
| | - Baoguo LI
- University of Shanghai for Science and Technology, China
| | - Heng ZHU
- Praxair (China) Investment Company Limited, China
| | - Quanyou GUO
- Chinese Academy of Fishery Sciences East China Sea Fishery Research Institute, China
| | - Song LI
- University of Shanghai for Science and Technology, China
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30
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Majdinasab M, Niakousari M, Shaghaghian S, Dehghani H. Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106011] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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31
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Huang Y, Wang Y, Li Y, Luo C, Yang C, Shi W, Li L. Covalent Immobilization of Polypeptides on Polylactic Acid Films and Their Application to Fresh Beef Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10532-10541. [PMID: 32822187 DOI: 10.1021/acs.jafc.0c03922] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To enhance the advantage of a long-term stability and low-toxicity active packaging system, two biodegradable covalent immobilized antibacterial packaging films were developed and applied to fresh beef preservation in this study. A polylactic acid (PLA) film was prepared by the extrusion-casting method. The surface of the PLA film was modified with plasma treatment to generate carboxylic acid groups, and then antibacterial agent nisin or ε-poly lysine (ε-PL) was covalently attached to the modified film surface. Physical, chemical, and antimicrobial properties of films were then characterized. Scanning electron microscopy and water contact angle images confirmed that nisin or ε-PL was successfully grafted onto the film surface. The values of protein loading on the nisin-g-PLA film and ε-PL-g-PLA film were 5.34 ± 0.26 and 3.04 ± 0.25 μg of protein/cm2 on the surface. Microbial analysis indicated that the grafted films effectively inhibit the growth of bacteria. Finally, the effects of the nisin-g-PLA film or ε-PL-g-PLA film on physicochemical changes and microbiological counts of fresh beef during cold storage at 4 °C were investigated. The total viable count of the control sample exceeded 7 logarithms of the number of colony forming units per gram (log CFU/g) after 11 days of cold storage (7.01 ± 0.14 log CFU/g) versus 15 days for the ε-PL-g-PLA film (7.37 ± 0.06 log CFU/g) and the nisin-g-PLA film (6.83 ± 0.10 log CFU/g). The results showed that covalent immobilized antibacterial packaging films had positive impacts on the shelf life and quality of fresh beef. Therefore, a covalent immobilized antibacterial packaging system could be a novel preservative method for foods.
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Affiliation(s)
- Yongfei Huang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Yifen Wang
- Biosystems Engineering Department, Auburn University, Auburn, Alabama 36849-5417, United States
| | - Yuqi Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Chenmin Luo
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Chunxiang Yang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Wenzheng Shi
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, People's Republic of China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, People's Republic of China
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32
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Castro M, Parraga K, Alonso J, Cobar J, Watts E. Black Drum (Pogonias cromis) Shelf Life Comparing Three Packaging Technologies. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Marlena Castro
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - Katheryn Parraga
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - José Alonso
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
| | - Joshua Cobar
- Cain Department of Chemical Engineering, Louisiana State University, Baton Rouge, LA, USA
| | - Evelyn Watts
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
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33
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Navarro-Segura L, Ros-Chumillas M, Martínez-Hernández GB, López-Gómez A. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4601-4611. [PMID: 32419139 DOI: 10.1002/jsfa.10520] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/05/2020] [Accepted: 05/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An innovative pilot-plant packaging was developed and evaluated for applying oregano essential oil (OEO) vapours in conditions of high vacuum for exploring the antimicrobial effect of essential oil vapours applied immediately before packaging of fish fillets. Farmed sea bream (Sparus aurata) fresh fillets have been used as a model for validating this new technology. These fillets, as a refrigerated product under modified atmosphere packaging (MAP), have a relatively short shelf life (12-14 days) mainly due to the fast microbial growth. The effects of conventional OEO dippings [pretreatment dipping (0.1% of OEO) of whole fish (T1) and filleted sea bream (T2)] were compared with the OEO application in vapour phase (67 μL L-1 ) under vacuum (5-10 hPa) immediately before MAP fillet packaging (T3). RESULTS T3/T2 samples showed the lowest microbial growth after 28 days at 4 °C, with loads up to 1/2.6 log units for Enterobacteria/lactic acid bacteria compared to untreated samples. The initial trimethylamine nitrogen (TMA-N) content (2.6 mg kg-1 ) increased in T1 and T2/T3 samples by 9.6 and 6/7 units, respectively, after 28 days. Quality Index Method (QIM) better reflected the fish fillets shelf life than texture and colour measurements. The shelf life of T3/T2 samples was established in at least 28 days (4 °C), while the QIM threshold (6) was exceeded after 7/21 days in untreated/T1 fillets. CONCLUSION The fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
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34
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Untargeted foodomics strategy using high-resolution mass spectrometry reveals potential indicators for fish freshness. Anal Chim Acta 2020; 1127:98-105. [PMID: 32800143 DOI: 10.1016/j.aca.2020.06.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/22/2020] [Accepted: 06/09/2020] [Indexed: 01/08/2023]
Abstract
Fish among other food can easily become spoilage. However, the existing literature endeavouring into a holistic investigation of fish metabolome during storage is scarce. There is a need for a powerful tool for more in-depth determinations. The present study is leveraging high-resolution mass spectrometry (HRMS)-based untargeted foodomics in the exploration of potential indicators for fish freshness. Three batches of fish fillets were stored in the refrigerator (+4 °C) for 0, 24, 48, and 72 h. Features were detected via UPLC-Q-Orbitrap HRMS and hereby undergone selection, identification, and verification. Eight sensitive indicators with significant time-dependent responses were yielded. The loss of freshness in fish is manifested in the upregulation of uracil, hypoxanthine, and inosine (involved in nucleotide changes) and α-linolenic acid, docosahexaenoic acid, arachidonic acid, and linoleic acid (involved in lipid hydrolysis) as well as in the downregulation of decanoylcarnitine (involved in fatty acid metabolism). Our work provides a promising approach to assess the quality of fish during storage and gain deeper insights into the metabolic reaction.
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35
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Xu Y, Sismour E, Woods J, Robinson JM, Aldossari M, Ntiwunka-Ifeanyi C, Yousuf A, Abraha-Eyob Z, Lynch P. Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1784342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yixiang Xu
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Edward Sismour
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Jaron Woods
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Jayjuan M Robinson
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Mzuna Aldossari
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | | | - Adnan Yousuf
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Zaid Abraha-Eyob
- Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA
| | - Patricia Lynch
- Department of Family and Consumer Science, Virginia State University, Petersburg, Virginia, USA
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36
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Zhou R, Zheng Y, Liu Y, Ma M. Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1781318] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ran Zhou
- College of Food Science and Technology, Shanghai Ocean University; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Yuan Liu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ming Ma
- College of Food Science and Technology, Shanghai Ocean University; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
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37
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Boughattas F, Vilkova D, Kondratenko E, Karoui R. Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C. Food Chem 2020; 312:126000. [DOI: 10.1016/j.foodchem.2019.126000] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 10/26/2019] [Accepted: 12/01/2019] [Indexed: 11/17/2022]
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38
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Arason S, Bekaert K, García MR, Georgiadis M, Messens W, Mosbach‐Schulz O, Bover‐Cid S. The use of the so-called 'tubs' for transporting and storing fresh fishery products. EFSA J 2020; 18:e06091. [PMID: 32874299 PMCID: PMC7448070 DOI: 10.2903/j.efsa.2020.6091] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
On-land transport/storage of fresh fishery products (FFP) for up to 3 days in 'tubs' of three-layered poly-ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high-density poly-ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on-board in freshwater or seawater/ice (in tubs) and once on-land they are 'handled' (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable 'abusive' scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non-proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C ('keeping' process). Starting at 7°C ('cooling-keeping' process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the 'keeping' or 'cooling-keeping' process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.
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Wang J, Yu W, Xie J. Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage. Foods 2020; 9:foods9020231. [PMID: 32098131 PMCID: PMC7074287 DOI: 10.3390/foods9020231] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/15/2020] [Accepted: 02/19/2020] [Indexed: 11/23/2022] Open
Abstract
This study investigated and determined the changes in various qualities of tuna samples that were glazed with rosmarinic acid, a bamboo leaf antioxidant, and sodium lactate and stored at −18 °C for 180 days. The water-holding capacity, cooking loss, color, texture, protein content, and total volatile basic nitrogen (TVB-N) were monitored, to study the effect of tuna glazed with different materials on the quality every 30 days. Low-field nuclear magnetic resonance (LF-NMR) was used to measure the water distribution of tuna in this paper. The results showed that the quality of unglazed tuna decreased significantly after 180 days of frozen storage. During frozen storage, the hardness and a* values of RG (glazed with the rosmarinic acid group), SG (glazed with the sodium lactate group), and CG (glazed with the composite of rosmarinic acid, sodium lactate, and the antioxidant of bamboo leaf) tuna decreased slowly, while the malondialdehyde (MDA) value of AG (glazed with the antioxidant of bamboo leaf group) tuna increased slowly. After 180 days of frozen storage, CG tuna had the highest protein content and the lowest TVB-N value, which may have been due to the synergistic effect of glazing materials. The tuna with CG also had the best freshness and quality after frozen storage. Considering the results, a composite of rosemary (0.3%), sodium lactate (3.4%), and antioxidants of bamboo leaves (0.12%) is the best material for glazing tuna.
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Affiliation(s)
- Jinfeng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.W.); (W.Y.)
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Wenhui Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.W.); (W.Y.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.W.); (W.Y.)
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: ; Tel.: +86 02161900391
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40
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Cai L, Wan J, Li X, Li J. Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides). J Food Sci 2020; 85:582-591. [PMID: 32052447 DOI: 10.1111/1750-3841.15029] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/21/2019] [Accepted: 12/03/2019] [Indexed: 01/26/2023]
Abstract
To evaluate the physicochemical properties and structure of thawed fillets, following six treatments were used: conventional thawing, microwave thawing, microwave or ultrasound combined with vacuum thawing, magnetic nanoparticles combined with microwave or far-infrared thawing. The thawing loss, cooking loss, pH, color, texture change, water-holding capacity, and water migration of fish fillets were determined. The total volatile base nitrogen and thiobarbituric acid were used to determine the degree of protein degradation and lipid oxidation. Microscope observations and scanning electron microscope (SEM) were used to observe fiber microstructure. Results indicated that both microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing had desirable physicochemical properties as compared to other thawing methods. The lower total volatile base nitrogen and thiobarbituric acid values had less effect on protein degradation and lipid oxidation of thawing process. Besides, both microwaves combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing samples had no significant difference in immobilized and bond water compared with fresh sample. SEM and microscopic observation showed that the myofibril bundles were arranged regularly and smoothly in microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing samples compared with other thawed methods. Thus, the microwave combined with vacuum thawing and far-infrared combined with magnetic nanoparticles thawing as potential thawing methods could be used to maintain the quality of thawed fish fillets. PRACTICAL APPLICATION: Largemouth bass (Micropterus salmoides) is a good source of animal protein. The fish needs to be frozen for circulation because of geographical and seasonal factors, so thawing methods can directly affect the quality of thawed fish. The results showed that the microwave combined with vacuum and the magnetic nanoparticles combined with far-infrared thawing could better maintain the quality of thawed fish.
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Affiliation(s)
- Luyun Cai
- Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,College of Biosystems Engineering and Food Science, Natl. & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Jiangli Wan
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Xiuxia Li
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
| | - Jianrong Li
- Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai Univ., Jinzhou, 121013, China
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41
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Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream ( Sparus aurata) Stored in Ice. Foods 2020; 9:foods9010069. [PMID: 31936325 PMCID: PMC7023323 DOI: 10.3390/foods9010069] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 12/30/2019] [Accepted: 01/05/2020] [Indexed: 02/02/2023] Open
Abstract
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data. Physico–chemical parameters were assessed to evaluate the quality of fish; microbial growth was controlled to ensure food safety, and sensory analyses were carried out to characterize quality deterioration. Predictive models were developed and improved with the aim of being used as tools for quality management in the seafood industry. Validation was conducted in order to establish the accuracy of models. There was a good relationship between the physico–chemical and microbiological parameters. Sensory analysis and microbial counts allowed for the establishment of a shelf-life of 10 days, which corresponded to a poor quality (according to the European Community’s system of grading fish for marketing purposes), with a freshness index lower than 50%. Sensory profiles showed that gill and flesh texture were the most vulnerable attributes during storage in ice related to spoilage. The predictive models for the freshness index (%) and ice storage time (h) exhibited an accuracy close to 90% following practical validation.
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42
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Wang H, Chen X, Zhang J, Wang X, Shi W. Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00337-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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43
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Zhao Q, Lv DD, Cao TM, Zhou DY, Shahidi F. Effect of Ice Storage on the Chemical Composition and Lipid Quality in Fat Greenling (Hexagrammos otakii) and Black Rockfish (Sebastes schlegelii). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Dan-Dan Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Tian-Ming Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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44
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Lee E, Park SY, Ha S. Application of combined UV‐C light and ethanol treatment for the reduction of pathogenic
Escherichia coli
and
Bacillus cereus
on
Gwamegi
(semidried Pacific saury). J Food Saf 2019. [DOI: 10.1111/jfs.12712] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eun‐Seon Lee
- Animal Products Research and Development Division, National Institute of Animal ScienceRural Development Administration Wanju‐gun Republic of Korea
| | - Shin Young Park
- Department of Seafood and Aquaculture Science, Institute of Marine IndustryGyeongsang National University Tongyeong Republic of Korea
| | - Sang‐Do Ha
- School of Food Science and TechnologyChung‐Ang University Ansung Kyunggido Republic of Korea
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45
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Yumuk H, Alak G, Yanik T. Effects of chitosan with vegetable oil on shelf life of brown trout (
Salmo trutta fario
) fillets fed on prebiotics. J Food Saf 2019. [DOI: 10.1111/jfs.12684] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Hurrem Yumuk
- Department of Aquaculture, Fisheries FacultyAtaturk University Erzurum Turkey
| | - Gonca Alak
- Department of Aquaculture, Fisheries FacultyAtaturk University Erzurum Turkey
| | - Telat Yanik
- Department of Aquaculture, Fisheries FacultyAtaturk University Erzurum Turkey
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46
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BİLGİN Ş, DEĞİRMENCİ A. Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.35517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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Dong Z, Luo C, Guo Y, Ahmed I, Pavase TR, Lv L, Li Z, Lin H. Characterization of new active packaging based on PP/LDPE composite films containing attapulgite loaded with Allium sativum essence oil and its application for large yellow croaker (Pseudosciaena crocea) fillets. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100320] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Chen H, Wu Y, Chen Z, Jia Y, Han P, Cheng C. Effect of pullulan hydrolysates on the quality of Nile tilapia (
Oreochromis niloticus
) fillets during ice storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14043] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Hui Chen
- Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming China
| | - Yongmin Wu
- Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming China
| | - Zhou Chen
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology and Business University Beijing China
| | - Yingmin Jia
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology and Business University Beijing China
| | - Peng Han
- Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming China
| | - Chunsheng Cheng
- Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming China
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49
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Calanche J, Tomas A, Martinez S, Jover M, Alonso V, Roncalés P, Beltrán JA. Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata). Food Res Int 2019; 119:126-134. [PMID: 30884640 DOI: 10.1016/j.foodres.2019.01.050] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 01/11/2019] [Accepted: 01/20/2019] [Indexed: 01/30/2023]
Abstract
This study aimed to investigate how the freshness before frozen storage affect the quality and sensory characteristics of seabream in different commercial presentations and to correlate the findings with free amino acids composition. The fish were slaughtered, allocated to three processing treatments (whole, gutted and filleted) and stored at refrigeration (0 ±1 °C) for different times (5, 9, 11 and 18 days) before one-month frozen storage (-30 °C). After this time, physicochemical (pH, TVB-N, TBARS and free amino acids), bacterial count and sensory evaluation (Torry Index & Quality Descriptive Analysis -QDA-) were studied. Significant differences were found among treatments over time for TVB-N, TBARS and bacterial growth. The quality index (Torry) exhibited a gradual decrease. QDA showed that fillets had the lowest assessment. Free amino acids contents varied significantly during frozen storage with a particular behavior that depended on the previous treatment applied and the fish freshness degree (elapsed days before frozen).
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Affiliation(s)
- Juan Calanche
- Faculty of Veterinary, University of Zaragoza, Spain; Department of Food Technology, University of Orient, Venezuela.
| | - Ana Tomas
- Inst. de Ciència i Tecnologia Animal, Universitat Politècnica de València, Spain.
| | - Silvia Martinez
- Inst. de Ciència i Tecnologia Animal, Universitat Politècnica de València, Spain
| | - Miguel Jover
- Inst. de Ciència i Tecnologia Animal, Universitat Politècnica de València, Spain
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50
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Sreelakshmi KR, Rehana R, Renjith RK, Sarika K, Greeshma SS, Minimol VA, Ashokkumar K, Ninan G. Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2018.1559905] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- K. R. Sreelakshmi
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - Raj Rehana
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - R. K. Renjith
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - K. Sarika
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - S. S. Greeshma
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - V. A. Minimol
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - K. Ashokkumar
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
| | - G. Ninan
- ICAR-Central Institute of Fisheries Technology, Cochin, Kerala, India
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