1
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Shang S, Liu Y, Jiang P, Wang Y, Fu B, Qi L. Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat-induced gelling and three-dimensional-printing properties. J Texture Stud 2023; 54:299-310. [PMID: 36598068 DOI: 10.1111/jtxs.12739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 12/23/2022] [Accepted: 01/01/2023] [Indexed: 01/05/2023]
Abstract
There is an emerging consumption of the Antarctic krill (AK) muscle-based food due to its excellent nutritional value and enormous biomass storage capacity. However, the coarse texture of the muscle and the weak gelling properties of AK protein impede its expansion in surimi-based products. This investigation successfully prepared heat-induced gels of AK surimi with desirable textural properties by including Litopenaeus vannamei in varying proportions. Higher concentrations of L. vannamei resulted in improved three-dimensional printability, greater water-holding capacity (WHC), larger viscoelastic modulus, and a well-formed microstructural matrix of AK surimi, due to an increased level of myofibrillar protein. Compared with AK, L. vannamei muscle had double the salt-soluble protein content, which was corroborated by increased intensity of bands of actin, paramyosin, tropomyosin, and myosin light chains on reducing SDS-PAGE. DSC results indicated that a high ratio of L. vannamei elevated the denaturation temperature and enthalpy of myosin, sarcoplasmic protein, and actin, suggesting a high degree of cross-linking. It was also found that when hydroxypropyl cassava starch was added at 0.5% (w/w), WHC and gel strength were further improved with a more compact gel matrix. The successful preparation of unwashed mixed surimi with AK meat fully exploited in this study provides an option for AK surimi-based product industrialization.
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Affiliation(s)
- Shan Shang
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ying Liu
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Pengfei Jiang
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yueyue Wang
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Baoshang Fu
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Libo Qi
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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2
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Li Z, Zhou T, Wu Y, Shui S, Tu C, Benjakul S, Zhang B. Investigation of the activity of cathepsin B in red shrimp (
Solenocera crassicornis
) and its relation to the quality of muscle proteins during chilled and frozen storage. J Food Sci 2022; 87:1610-1623. [DOI: 10.1111/1750-3841.16105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/15/2022] [Accepted: 02/10/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Zhipeng Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Ting Zhou
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Shanshan Shui
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Chuanhai Tu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Songkhla Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
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3
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Forghani B, Sørensen ADM, Fredeus G, Skaaning K, Johannesson J, Sloth JJ, Undeland I. Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production. ACS Omega 2021; 6:30960-30970. [PMID: 34849440 PMCID: PMC8619652 DOI: 10.1021/acsomega.1c03304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 11/01/2021] [Indexed: 06/13/2023]
Abstract
Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both waters was also evaluated. Results showed that SBW contained on median 14.8 g/L protein and 2.2 g/L total fatty acids with up to 50% comprising eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin esters, which dominated the total astaxanthin, were 2.8 mg/L on median. SPW, on the other hand, contained on median 1.0 g/L of protein, 0.21 g/L of total fatty acids, and 1.2 mg/L astaxanthin esters. For both side-streams, essential amino acids were up to 50% of total amino acids. For SBW and SPW, the most abundant nutritional elements were Na, K, P, Ca, Cu, and Zn. The contents of all potentially toxic elements were below the detection limits, except for As. SBW was more stable at 4 °C compared to SPW as shown, e.g., by thiobarbituric acid reactive substances and relative changes in total volatile basic nitrogen. The extensive compositional mapping of SBW/SPW provides crucial knowledge necessary in the exploitation and value-adding of such side-streams into food or feed products.
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Affiliation(s)
- Bita Forghani
- Food
and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, Sweden
| | | | - Gustaf Fredeus
- Food
and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, Sweden
| | - Kenneth Skaaning
- National
Food Institute, Technical University of
Denmark, Kgs. Lyngby 2800, Denmark
| | | | - Jens J. Sloth
- National
Food Institute, Technical University of
Denmark, Kgs. Lyngby 2800, Denmark
| | - Ingrid Undeland
- Food
and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, Sweden
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4
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Gómez-Estaca J, Albertos I, Martín-Diana AB, Rico D, Martínez-Álvarez Ó. Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns. Foods 2021; 10:2844. [PMID: 34829125 DOI: 10.3390/foods10112844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/10/2021] [Accepted: 11/13/2021] [Indexed: 11/17/2022] Open
Abstract
The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0-120 min and 0-180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.
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5
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De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach. Foods 2021; 10:foods10092030. [PMID: 34574140 PMCID: PMC8465042 DOI: 10.3390/foods10092030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 11/25/2022] Open
Abstract
The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.
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Affiliation(s)
- Ana Cristina De Aguiar Saldanha Pinheiro
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
| | - Francisco J. Martí-Quijal
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;
- Correspondence: ; Tel.: +34-963544972
| | - Silvia Tappi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47522 Cesena, FC, Italy; (A.C.D.A.S.P.); (S.T.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, FC, Italy
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6
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Sarıcaoglu FT, Turhan S. Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils. Food Packag Shelf Life 2020; 25:100527. [DOI: 10.1016/j.fpsl.2020.100527] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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7
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Zhang B, Cao HJ, Wei WY, Ying XG. Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. Food Chem 2020; 306:125641. [PMID: 31606628 DOI: 10.1016/j.foodchem.2019.125641] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 09/19/2019] [Accepted: 10/01/2019] [Indexed: 01/20/2023]
Abstract
Temperature fluctuation is a common problem in the frozen storage of shrimp products. This study investigated the influence of carrageenan oligosaccharide (CO) and xylooligosaccharide (XO) on the growth and recrystallization of ice crystals in frozen peeled shrimp exposed to temperature fluctuations. Shrimp soaked with water and 3.0% (w/v) Na4P2O7 solution were designated as the negative and positive controls, respectively. Our data revealed that both CO- and XO-soaked shrimp had significant improvements in thawing and cooking loss, myofibrillar protein content, Ca2+-ATPase activity, and textural variables when exposed to temperature fluctuations compared to control samples. Microstructural imaging indicated that soaking the shrimp in CO and XO slowed the progression of damage caused to tissue myofibrils by large ice crystals, as well as inhibited the growth and recrystallization of ice crystals in muscle tissues. SDS-PAGE analysis confirmed that treatment with the oligosaccharides exhibited marked effects on the stability of muscle proteins and inhibited the degradation of muscle proteins affected by the temperature fluctuations. Based on these data, we hypothesize that the incorporated CO and XO may bind to muscle proteins and capture water molecules in the myofibrillar network through hydrogen bonding, thereby suppressing the myofibrillar denaturation and tissue structure destruction induced by the growth and recrystallization of ice crystals.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China.
| | - Hui-Juan Cao
- Zhoushan Entry-Exit Inspection and Quarantine Bureau, China
| | - Wan-Ying Wei
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China
| | - Xiao-Guo Ying
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China.
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8
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Forghani B, Bordes R, Ström A, Undeland I. Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study. Food Chem 2020; 302:125299. [PMID: 31437710 DOI: 10.1016/j.foodchem.2019.125299] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 07/04/2019] [Accepted: 07/29/2019] [Indexed: 10/26/2022]
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9
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Cai L, Nian L, Cao A, Zhang Y, Li X. Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment. FOOD BIOPROCESS TECH 2020; 13:355-66. [DOI: 10.1007/s11947-019-02384-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Saricaoglu FT, Turhan S. Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Sci 2019; 158:107912. [DOI: 10.1016/j.meatsci.2019.107912] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 08/09/2019] [Accepted: 08/09/2019] [Indexed: 01/12/2023]
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11
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Cao H, Zhong S, Zhang B, Wei W, Shen C, Ying X. Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (
Litopenaeus vannamei
) during frozen storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hui‐juan Cao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
- Zhoushan Entry‐Exit Inspection and Quarantine Bureau Zhoushan P.R. China
| | - Sai‐yi Zhong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Ocean University Zhanjiang P.R. China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Wan‐ying Wei
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Chun‐lei Shen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Xiao‐guo Ying
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
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12
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Li X, Llave Y, Mao W, Fukuoka M, Sakai N. Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Wang L, Cheng J, Su R, Fan D, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Changing the Gel‐Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method. J Food Sci 2018; 84:261-267. [DOI: 10.1111/1750-3841.14362] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 08/22/2018] [Accepted: 08/31/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Lei Wang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Jiaqi Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Ruihua Su
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
| | - Bowen Yan
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatie Products ProcessingMinistry of Agriculture and Rural Affairs Xiamen 361022 China
- Fujian Anjoyfood Share Co. Ltd. Xiamen 361022 China
| | - Hao Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- School of Food Science and TechnologyJiangnan Univ. Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi 214122 China
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14
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Gómez-Estaca J, Alemán A, López-Caballero ME, Baccan GC, Montero P, Gómez-Guillén MC. Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon. Food Chem 2018; 276:342-349. [PMID: 30409604 DOI: 10.1016/j.foodchem.2018.10.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 10/04/2018] [Accepted: 10/05/2018] [Indexed: 01/15/2023]
Abstract
A shrimp extract (SME) obtained from the mild-acid demineralization treatment of shrimp shells to produce chitosan was collected. It was mainly composed of fat (≈73%), protein (≈19%), and ash (≈9%) and contained considerable amounts of calcium (≈1.9 g/100 g), astaxanthin (≈30 mg/100 g) and unsaturated fatty acids (≈27% MUFA, ≈39% PUFA). The SME was used in combination with chitosan for wrapping raw salmon to produce a ready-to-eat product enriched in calcium. No significant changes in hardness were found, as compared to the unwrapped salmon. Estimated intakes of bioaccessible calcium increased significantly by 3.6-fold, whereas intake of bioaccessible fat was reduced by 15%. SFA were the main fatty acid group reduced (≈80%), whereas MUFA and PUFA were only reduced by ≈20% each. Total viable counts, pseudomonads, enterobacteria, and specific fish spoilers were reduced by 2-4 log CFU/g in wrapped sample during the chilled storage period (19 days).
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Affiliation(s)
- Joaquín Gómez-Estaca
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - M Elvira López-Caballero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Gyselle Chrystina Baccan
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - M Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
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15
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Hajji S, Younes I, Affes S, Boufi S, Nasri M. Optimization of the formulation of chitosan edible coatings supplemented with carotenoproteins and their use for extending strawberries postharvest life. Food Hydrocoll 2018; 83:375-92. [DOI: 10.1016/j.foodhyd.2018.05.013] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Ahmed I, Lin H, Zou L, Brody AL, Li Z, Qazi IM, Pavase TR, Lv L. A comprehensive review on the application of active packaging technologies to muscle foods. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.009] [Citation(s) in RCA: 162] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Saricaoglu FT, Turhan S. Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins. International Journal of Food Engineering 2017. [DOI: 10.1515/ijfe-2017-0059] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4 %) and glycerol (30, 40 and 50 %) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36 °C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.
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19
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Zhang T, Li Z, Wang Y, Xue Y, Xue C. Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.007] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Alemán A, Mastrogiacomo I, López-Caballero ME, Ferrari B, Montero MP, Gómez-Guillén MC. A Novel Functional Wrapping Design by Complexation of ε-Polylysine with Liposomes Entrapping Bioactive Peptides. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1703-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ma Q, Zhang Y, Critzer F, Davidson PM, Zivanovic S, Zhong Q. Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.036] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Toledo LDASD, Bavato MI, Rosseto HC, Cortesi R, Bruschi ML. Pharmaceutical films made from the waste material from the preparation of propolis extracts: development and characterization. BRAZ J PHARM SCI 2015. [DOI: 10.1590/s1984-82502015000400011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
abstract This study investigated the development and characterized the physicochemical properties of films obtained from by-products (BP) from the preparation of propolis extracts. Films were produced in the presence and absence of a polymeric adjuvant (gelatin or ethylcellulose) and propylene glycol by a solvent casting method. Density, surface topography by scanning electron microscopy, mechanical properties (folding endurance, tensile strength and percentage elongation), water vapour permeability (WVP), moisture uptake capacity, thermogravimetry, differential scanning calorimetry and Fourier transform infrared spectroscopy (FTIR) were determined. The films were a transparent, light greenish-yellow colour, with a uniform surface, and were flexible and easy to handle. The thickness and density of the preparations indicated that the compounds were homogeneously dispersed throughout the film. Mechanical properties were influenced by the film composition; films containing gelatin were more resistant to stress, while those containing ethylcellulose were more flexible. Increasing the adjuvant concentration decreased the elasticity and the rupture resistance, but increased the moisture uptake capacity and WVP of the formulations. BP was thermally stable as were the films. FTIR tests suggested interactions between BP and the adjuvants. This work could contribute to the utilization of BP to prepare films for food and pharmaceutical uses
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Gómez-estaca J, Calvo MM, Sánchez-faure A, Montero P, Gómez-guillén MC. Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products. Lebensm Wiss Technol 2015; 64:189-96. [DOI: 10.1016/j.lwt.2015.05.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Umaraw P, Verma AK. Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Crit Rev Food Sci Nutr 2015; 57:1270-1279. [DOI: 10.1080/10408398.2014.986563] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Pramila Umaraw
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh, India
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, GADVASU, Ludhiana, Punjab, India
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Ma LK, Zhang B, Deng SG, Xie C. Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage. J Food Sci 2015; 80:C540-6. [DOI: 10.1111/1750-3841.12793] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 12/12/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Lu-kai Ma
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Shang-gui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
| | - Chao Xie
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China
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Zhang T, Xue Y, Li Z, Wang Y, Yang W, Xue C. Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis). FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1396-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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