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Lang A, Lan W, Gu Y, Wang Z, Xie J. Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:152-163. [PMID: 35848059 DOI: 10.1002/jsfa.12125] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/06/2022] [Accepted: 07/18/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf-life of sea bass fillets treated with ε-polylysine (ε-PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC-MRPs), during refrigerated storage. RESULTS The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC-MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K-value and the total volatile basic nitrogen (TVB-N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) indicate that LC-MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC-MRPs increased the shelf-life of refrigerated sea bass fillets for another 9 days. CONCLUSION Maillard reaction products derived from chitooligosaccharides and ε-polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ai Lang
- 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
| | - Yongji Gu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Zhicheng Wang
- College of Food Science and Technology, 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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2
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Lan W, Chen X, Zhao Y, Xie J. The effects of tea polyphenol-ozonated slurry ice treatment on the quality of large yellow croaker (Pseudosciaena crocea) during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7052-7061. [PMID: 35690887 DOI: 10.1002/jsfa.12066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The aim of the current study was to evaluate the synergistic effects of tea polyphenol-ozonated slurry ice on the quality, physicochemical and protein characteristics of large yellow croaker (Pseudosciaena crocea) during chilled (4 °C) storage. To 0.3% tea polyphenol combined with ozone water was added sodium chloride until the salt concentration reached 3.3% and with the use of an ice machine the mixture formed the tea polyphenol-ozonated slurry ice. Microbial [total viable count (TVC)], physicochemical [total volatile basic nitrogen (TVB-N), K value], myofibrillar fragmentation index (MFI), Ca2+ -ATPase activity, total sulfhydryl content, intrinsic fluorescence intensity (IFI), Fourier-transform infrared (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were analyzed during chilled (4 °C) storage for up to 20 days. RESULTS The results showed that tea polyphenol-ozonated slurry ice could effectively inhibit the increase of TVC and TVB-N, reduce the degree of adenosine triphosphate (ATP) degradation. In addition, the tea polyphenol-ozonated slurry ice treatment could protect the integrity of myosin in myofibrillar proteins (MPs) by inhibiting the decrease of Ca2+ -ATPase activity and the content of total sulfhydryl. Furthermore, the tea polyphenol-ozonated slurry ice presented a superiorly protective effect on protein structure in MPs as manifested by the results of IFI, FTIR and SDS-PAGE. It was possible that due to the addition of tea polyphenol, the antioxidant activity of this complex was significantly improved. CONCLUSION The tea polyphenol-ozonated slurry ice treatment can maintain the quality of large yellow croaker by decreasing the damage of MP caused by the interaction between microorganisms and endogenous enzymes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- 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
| | - Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yanan Zhao
- College of Food Science and Technology, 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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3
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Vlčko T, Rathod NB, Kulawik P, Ozogul Y, Ozogul F. The impact of aromatic plant-derived bioactive compounds on seafood quality and safety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:275-339. [PMID: 36064295 DOI: 10.1016/bs.afnr.2022.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.
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Affiliation(s)
- Tomáš Vlčko
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak Agriculture University in Nitra, Nitra, Slovakia
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Roha, Maharashtra, India
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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4
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Fallah AA, Sarmast E, Jafari T, Mousavi Khaneghah A. Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis. Crit Rev Food Sci Nutr 2022; 63:8554-8567. [PMID: 35400244 DOI: 10.1080/10408398.2022.2057415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This systematic review and meta-analysis quantified the effects of various vegetable oil-based nanoemulsion (NE) formulations on muscle foods' microbial and chemical quality by estimating the weighted overall response ratio (R*). Treatment of muscle foods with NE formulations reduced the growth rates of total mesophilic bacteria, total psychrophilic bacteria, lactic acid bacteria, and Enterobacteriaceae by 26.2% (R*=0.738), 19% (R*=0.810), 44.7% (R*=0.553), and 31.8% (R*=0.682) during the storage period, respectively. Moreover, the NE formulations retarded the increasing rates of volatile basic-nitrogen content, lipid and protein oxidation, and lipid hydrolysis by 41.4% (R*=0.586), 34% (R*=0.660), 55% (R*=0.450), and 37.1% (R*=0.629), respectively. The NE formulations prepared from safflower, olive, canola, and sunflower oil were more effective than the other vegetable oils to control microbial growth and slow down chemical changes in muscle foods. The combination of nanoemulsions (NEs) and essential oils (EOs) was more efficient than NEs to preserve muscle foods. Packaging NE-treated muscle foods under anaerobic conditions provided better control of microbial growth and chemical changes than packaging under aerobic conditions. Consequently, a combination of vegetable oil-based NEs and EOs followed by anaerobic packaging is the most effective treatment to improve the quality of muscle foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2057415 .
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Affiliation(s)
- Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Elham Sarmast
- Research Laboratories in Sciences, Applied to Food (LABO-RESALA), INRS Armand-Frappier Health Biotechnology Research Centre, MAPAQ Research Chair in Food Safety and Quality, Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada
| | - Tina Jafari
- Department of Biochemistry and Nutrition, Faculty of Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
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5
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Lan W, Lang A, Chen M, Xie J. Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (
Pseudosciaena crocea
) during iced storage. J Food Saf 2022. [DOI: 10.1111/jfs.12960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei‐qing 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
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Meng‐ling Chen
- College of Food Science and Technology, 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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6
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Pandiyan P, Soni A, Elumalai P. Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15952] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Praveenkumar Pandiyan
- Department of Fish Processing Technology (Biochemistry) Kerala University of Fisheries and Ocean Studies Kochi India
| | - Ajeet Soni
- Department of Fish Processing Technology (Biochemistry) Kerala University of Fisheries and Ocean Studies Kochi India
| | - Preetham Elumalai
- Department of Fish Processing Technology (Biochemistry) Kerala University of Fisheries and Ocean Studies Kochi India
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7
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Aubourg SP. Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood-A Review. Antioxidants (Basel) 2021; 10:antiox10091499. [PMID: 34573131 PMCID: PMC8471806 DOI: 10.3390/antiox10091499] [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: 08/28/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022] Open
Abstract
Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides an overview of a recently proposed strategy based on the addition of natural compounds to marine species. In this strategy, different kinds of natural preservative compounds are included in the flake-ice medium that is commonly used for chilled storage. Natural sources tested for this purpose include low-molecular-weight organic acids and different kinds of extracts of plants, macroalgae, and by-products resulting from marine species commercialization. The preservative action of such treatments is analyzed according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis, oxidation, and microbial activity development), as well as on the resulting sensory acceptability and shelf-life time. The basic objective of this review is to provide an overview concerning the positive effect that the presence in an icing system of natural preserving compounds may have on the quality of chilled marine species. Furthermore, various potential avenues are proposed to develop the practical and commercial employment of this technological strategy.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), Calle Eduardo Cabello, 6, 36208 Vigo, Spain
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8
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Miranda JM, Zhang B, Barros-Velázquez J, Aubourg SP. Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga Bifurcaria bifurcata on the Quality of Chilled Hake ( Merluccius merluccius). Molecules 2021; 26:3774. [PMID: 34205746 PMCID: PMC8235199 DOI: 10.3390/molecules26123774] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/14/2021] [Accepted: 06/17/2021] [Indexed: 12/14/2022] Open
Abstract
This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p < 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p < 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p < 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata.
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Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, No 1, Haida South Road, 1, Lincheng Changzhi, Zhoushan 316022, China;
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain
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9
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Huang YZ, Liu Y, Jin Z, Cheng Q, Qian M, Zhu BW, Dong XP. Sensory evaluation of fresh/frozen mackerel products: A review. Compr Rev Food Sci Food Saf 2021; 20:3504-3530. [PMID: 34146450 DOI: 10.1111/1541-4337.12776] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 11/30/2022]
Abstract
Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.
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Affiliation(s)
- Yi-Zhen Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
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10
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Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107511] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110086] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Antioxidant and Antibacterial Capacities of Origanum vulgare L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS. Metabolites 2020; 10:metabo10100414. [PMID: 33081116 PMCID: PMC7602849 DOI: 10.3390/metabo10100414] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 09/27/2020] [Accepted: 10/01/2020] [Indexed: 12/31/2022] Open
Abstract
This study aimed to characterize the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil, as well as its chemical composition. To our best knowledge, there are few studies on oregano grown in the arid Andes region, but none on the metabolites produced and their bioactivity. This work identified fifty metabolites by Gas Chromatography–Mass Spectrometry (GC-MS)—monoterpene hydrocarbons, oxygenated monoterpenes, phenolic monoterpenes, sesquiterpene hydrocarbons, and oxygenated sesquiterpenes—present in the essential oil of oregano collected in the Atacama Desert. The main components of essential oregano oil were thymol (15.9%), Z-sabinene hydrate (13.4%), γ-terpinene (10.6%), p-cymene (8.6%), linalyl acetate (7.2%), sabinene (6.5%), and carvacrol methyl ether (5.6%). The antibacterial tests showed that the pathogenic bacteria Staphylococcus aureus and Salmonella enterica and the phytopathogenic bacteria Erwinia rhapontici and Xanthomonas campestris were the most susceptible to oregano oil, with the lowest concentrations of oil necessary to inhibit their bacterial growth. Moreover, oregano oil showed antibacterial activity against bacteria associated with food poisoning. In conclusion, O. vulgare from the arid Andean region possesses an important antibacterial activity with a high potential in the food industry and agriculture.
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13
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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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14
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Wu H, Ghirmai S, Undeland I. Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions. Food Chem 2020; 316:126337. [DOI: 10.1016/j.foodchem.2020.126337] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 01/28/2020] [Accepted: 01/30/2020] [Indexed: 10/25/2022]
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15
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Zhang B, Yan HB, Su LJ, Chen XN. Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage. RSC Adv 2020; 10:20827-20836. [PMID: 35517721 PMCID: PMC9054286 DOI: 10.1039/d0ra03431b] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Accepted: 05/24/2020] [Indexed: 01/18/2023] Open
Abstract
The antioxidative effects of κ-carrageenan oligosaccharides (CO) on the stability of proteins and lipids in mackerel fillets were determined during frozen storage.
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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
- Zhoushan
- P. R. China
| | - Hong-bo Yan
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- P. R. China
| | - Lai-Jin Su
- Wenzhou Characteristic Food Resources Engineering and Technology Research Center
- Wenzhou Academy of Agricultural Science
- China
| | - Xiao-nan Chen
- 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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16
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Maghami M, Motalebi AA, Anvar SAA. Influence of chitosan nanoparticles and fennel essential oils ( Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food Sci Nutr 2019; 7:3030-3041. [PMID: 31572596 PMCID: PMC6766549 DOI: 10.1002/fsn3.1161] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/03/2019] [Accepted: 06/05/2019] [Indexed: 11/10/2022] Open
Abstract
Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.
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Affiliation(s)
- Mohadeseh Maghami
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abbas Ali Motalebi
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
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17
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Gokoglu N. Novel natural food preservatives and applications in seafood preservation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2068-2077. [PMID: 30318589 DOI: 10.1002/jsfa.9416] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 05/09/2023]
Abstract
Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nalan Gokoglu
- Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, Antalya, Turkey
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18
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Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3222-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Miranda JM, Carrera M, Pastén A, Vega‐Gálvez A, Barros‐Velázquez J, Aubourg SP. The Impact of Quinoa (
Chenopodium quinoa
Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (
Scomber colias
) Under Chilling Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Mónica Carrera
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
| | - Alexis Pastén
- Food Engineering DepartmentUniversidad de La Serena1700000 La SerenaChile
| | | | - Jorge Barros‐Velázquez
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Santiago P. Aubourg
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
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20
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Tavakoli S, Naseri M, Abedi E, Imani A. Shelf-life enhancement of whole rainbow trout ( Oncorhynchus mykiss) treated with Reshgak ice coverage. Food Sci Nutr 2018; 6:953-961. [PMID: 29983958 PMCID: PMC6021725 DOI: 10.1002/fsn3.636] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 12/21/2017] [Accepted: 01/08/2018] [Indexed: 12/03/2022] Open
Abstract
The effect of ice coverage comprised of Reshgak extract and Reshgak essential oil on shelf-life extension of chilled whole rainbow trout (Oncorhynchus mykiss) was evaluated. Chemical (peroxide value (PV), thiobarbituric acids (TBA), total volatile nitrogen base (TVB-N), and free fatty acids (FFA)), microbiological (total viable count (TVC) and psychrotrophic viable count (PVC)), and sensory evaluations (texture, color, flavor, and general acceptance) were investigated every 4 days during a 20-day storage period. Results revealed that the effect of both icing systems led to considerably lower bacterial counts and chemical indices in comparison with the traditional ice coverage without such phytogenic. According to sensory analyses, fish stored in ice containing Reshgak essential oil had a longer shelf-life (>16 days) and those stored in ice medium included with Reshgak extract possessed a shelf-life of 16 days, whereas lot stored in traditional ice showed a shorter shelf-life of 12 days.
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Affiliation(s)
- Samad Tavakoli
- Department of Natural Resources and EnvironmentalSchool of AgricultureShiraz UniversityShirazFarsIran
| | - Mahmood Naseri
- Department of Natural Resources and EnvironmentalSchool of AgricultureShiraz UniversityShirazFarsIran
| | - Elahe Abedi
- Department of Food Science and TechnologyFasa UniversityFasaIran
| | - Ahmad Imani
- Department of FisheriesFaculty of Natural ResourcesUrmia UniversityUrmiaIran
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21
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Alotaibi S, Tahergorabi R. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.022] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Nazeri FS, Soltanizadeh N, Goli SAH, Mazaheri S. Chemical stability of rainbow trout in icing medium containing pistachio ( Pistachia vera) green hull extract during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:449-456. [PMID: 29391608 PMCID: PMC5785369 DOI: 10.1007/s13197-017-2797-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2017] [Accepted: 08/10/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12 days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.
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Affiliation(s)
- Fatemeh Sadat Nazeri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
| | - Sheida Mazaheri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111 Iran
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23
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Echeverría I, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. Int J Food Microbiol 2017; 266:142-149. [PMID: 29216554 DOI: 10.1016/j.ijfoodmicro.2017.10.003] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 08/28/2017] [Accepted: 10/01/2017] [Indexed: 12/01/2022]
Abstract
This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control. Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.
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Affiliation(s)
- Ignacio Echeverría
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
| | - María Carmen Gómez-Guillén
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina.
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
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24
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Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, Aubourg SP. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3412-3419. [PMID: 28009054 DOI: 10.1002/jsfa.8192] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 12/19/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored. RESULTS A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration. CONCLUSION A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - José M Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | | | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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25
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Ortiz-Viedma J, Romero N, Puente L, Burgos K, Toro M, Ramirez L, Rodriguez A, Barros-Velazquez J, Aubourg SP. Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana
Bert.) extracts during preservation of refrigerated salmon paste. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600467] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jaime Ortiz-Viedma
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Nalda Romero
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Luís Puente
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Katherine Burgos
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - María Toro
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Leslie Ramirez
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Alicia Rodriguez
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Jorge Barros-Velazquez
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); Vigo Spain
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26
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Oğuzhan Yıldız P, Yangılar F. Effects of whey protein isolate based coating enriched withZingiber officinaleandMatricaria recutitaessential oils on the quality of refrigerated rainbow trout. J Food Saf 2017. [DOI: 10.1111/jfs.12341] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pınar Oğuzhan Yıldız
- Department of Food Engineering; Faculty of Engineering, Ardahan University, 75000; Ardahan Turkey
| | - Filiz Yangılar
- Department of Nutrition and Dietetics, Faculty of Health Sciences; Erzincan University, 24100; Erzincan Turkey
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27
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Mi HB, Guo X, Li JR. Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Celano R, Campone L, Piccinelli AL, Acernese F, Nabavi SM, Di Bella G, Rastrelli L. Fatty acid composition, antioxidant levels and oxidation products development in the muscle tissue of Merluccius merluccius and Dicentrarchus labrax during ice storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Barros-Velázquez J, Miranda JM, Ezquerra-Brauer JM, Aubourg SP. Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of algaFucus spiralison microbial and biochemical quality of chilled hake (Merluccius merluccius). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13182] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
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31
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Yangilar F. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time. Korean J Food Sci Anim Resour 2016; 36:377-88. [PMID: 27433109 PMCID: PMC4942553 DOI: 10.5851/kosfa.2016.36.3.377] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/14/2016] [Accepted: 04/28/2016] [Indexed: 11/06/2022] Open
Abstract
Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90(th) d, while in C1 as 3.89 Log CFU/g on the 90(th) d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.
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Affiliation(s)
- Filiz Yangilar
- Department of Nutrition and Dietetics, School of Health, Erzincan University, 24100, Erzincan, Turkey
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32
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Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.034] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Miranda JM, Ortiz J, Barros-Velázquez J, Aubourg SP. Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1626-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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34
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Thaker M, Hanjabam MD, Gudipati V, Kannuchamy N. Protective Effect of Fish Gelatin-Based Natural Antimicrobial Coatings on Quality of Indian Salmon Fillets during Refrigerated Storage. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12270] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mayuri Thaker
- Post Harvest Technology; Central Institute of Fisheries Education; Mumbai Maharashtra 400061 India
| | - Mandakini Devi Hanjabam
- Post Harvest Technology; Central Institute of Fisheries Education; Mumbai Maharashtra 400061 India
| | | | - Nagalakshmi Kannuchamy
- Post Harvest Technology; Central Institute of Fisheries Education; Mumbai Maharashtra 400061 India
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35
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Reyes JE, Tabilo-Munizaga G, Pérez-Won M, Maluenda D, Roco T. Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi). INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Maqsood S, Benjakul S, Abushelaibi A, Alam A. Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12106] [Citation(s) in RCA: 164] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sajid Maqsood
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Soottawat Benjakul
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ; Hat Yai Songkhla 90112 Thailand
| | - Aisha Abushelaibi
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Asifa Alam
- Sustainable Development Study Center (SDSC); Government College Univ; Lahore 54000 Pakistan
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37
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Sampels S. The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12337] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabine Sampels
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture; University of South Bohemia in Ceske Budejovice; Husova tř. 458/102 České Budějovice 370 05 Czech Republic
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38
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Oğuzhan Yildiz P. Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12291] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pinar Oğuzhan Yildiz
- Faculty of Engineering; Food Engineering Department; Ardahan University; Ardahan 75000 Turkey
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39
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Kodal Coşkun B, Çalikoğlu E, Karagöz Emiroğlu Z, Candoğan K. Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12089] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Betül Kodal Coşkun
- Ministry of Food, Agriculture and Livestock; Provincial Control Laboratory; Ankara Turkey
| | - Eda Çalikoğlu
- Ministry of Food, Agriculture and Livestock; General Directorate of Agricultural Research and Policies; Ankara 06171 Turkey
| | - Zehra Karagöz Emiroğlu
- Ministry of Food, Agriculture and Livestock; General Directorate of Food and Control; Ankara Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering; Ankara University; Ankara Turkey
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40
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Ortiz J, Vivanco JP, Aubourg SP. Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300239] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jaime Ortiz
- Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química; Universidad de Chile; Santiago Chile
| | - Juan P. Vivanco
- Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química; Universidad de Chile; Santiago Chile
| | - Santiago P. Aubourg
- Departamento de Tecnología de Alimentos; Instituto de Investigaciones Marinas - Consejo Superior de Investigaciones Científicas (IIM-CSIC); Vigo Spain
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41
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García-Soto B, Aubourg SP, Calo-Mata P, Barros-Velázquez J. Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Bensid A, Ucar Y, Bendeddouche B, Özogul F. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chem 2013; 145:681-6. [PMID: 24128531 DOI: 10.1016/j.foodchem.2013.08.106] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 08/25/2013] [Accepted: 08/27/2013] [Indexed: 11/29/2022]
Abstract
The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v) extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed through the chemical, sensory and microbiological methods. According to sensory analyses, anchovy stored in ice prepared with each plant extracts had a shelf life of 12 days, while batch stored in traditional ice had a shelf life of 9 days. pH were not significantly affected by the presence of plant extracts in the ice. However, a marked antioxidant effect (P<0.05) could be detected with fish kept under plant extract icing systems, according to peroxide (PV) and thiobarbituric acid (TBA) values. Moreover, the employment of such icing systems led to lower (P<0.05) total volatile base-nitrogen (TVB-N) value and free fatty acid (FFA) formation. Thus, TVB-N proved to be a suitable index for the spoilage of anchovies during chilled storage. The employment of such icing systems also led to significantly lower counts of aerobic mesophiles and psychrotrophic bacteria in anchovy muscle with skin, as compared with the traditional ice batch. This work demonstrates that the use of ice with plant extracts for the storage of gutted and beheaded anchovy can be recommended to improve the quality and extend the shelf life.
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Affiliation(s)
- Abdelkader Bensid
- High National Veterinary School, BP 161, El Harrach, 16000 Algiers, Algeria.
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43
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Lyu F, Huang RJ, Liu L, Zhou X, Ding YT. Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage. Journal of Food Science and Technology 2013; 52:1742-7. [PMID: 25745250 DOI: 10.1007/s13197-013-1114-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2013] [Accepted: 07/18/2013] [Indexed: 10/26/2022]
Abstract
The main objective of this study was to assess the influence of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage on board. Fishes were slaughtered by asphyxia in air (AA), asphyxia in ice water (AI) or stunning fish heads (SH), and the rigor mortis, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), 2-thiobarbituric acid reactive substances (TBARS) and sensory properties for the fishes were analyzed. On day 0, Chilean jack mackerel samples of AI group displayed higher pH values than those of AA and SH groups. TVB-N, TMA and TBARS values of all samples increased with the storage time, and these values of AI had a lower increase than AA and SH. Moreover, samples of AI had a better sensory score than AA and SH during storage. It can be concluded that slaughter method of asphyxia in ice water for Chilean jack mackerel exhibit the better efficiency on maintaining the fish quality during refrigerated storage on board.
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Affiliation(s)
- Fei Lyu
- College of Biological & Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Rui-Ji Huang
- College of Biological & Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Lin Liu
- College of Biological & Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Xuxia Zhou
- College of Biological & Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Yu-Ting Ding
- College of Biological & Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014 China
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44
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García-Soto B, Böhme K, Barros-Velázquez J, Aubourg SP. Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12268] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bibiana García-Soto
- Cooperativa de Armadores de Pesca del Puerto de Vigo (ARVI); Puerto Pesquero 36202-Vigo Spain
| | - Karola Böhme
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; 27002-Lugo Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; 27002-Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6. 36208-Vigo Spain
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45
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Tiencheu B, Womeni HM, Linder M, Mbiapo FT, Villeneuve P, Fanni J, Parmentier M. Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200284] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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46
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Emir Çoban O, Patir B, Yilmaz O. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets. Journal of Food Science and Technology 2012; 51:2741-7. [PMID: 25328220 DOI: 10.1007/s13197-012-0795-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2012] [Accepted: 07/27/2012] [Indexed: 11/25/2022]
Abstract
This study was investigated the effects of some oils on chemical, microbiological and sensory quality in vacuum packed smoked rainbow trout (Oncorhynchus mykiss W.1792) fillets. Acceptability scores for appearance, taste and odour of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 56 days for the untreated samples, after 84 days for with rosemary and thyme oil-treated samples after 98 days for with sage oil-treated and after 112 days for with clove oil-treated samples. Significant differences were not found between groups as microbiological (p > 0.05). However, significant differences were found both among groups and during the storage in term of TBA (thiobarbituric acid) and PV (peroxide value), FFA (free fatty acid) values (p < 0.05). Essential oils as natural antioxidant can be used in conjunction with vacuum packed to enhance hot smoked fish quality.
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Affiliation(s)
- Ozlem Emir Çoban
- Department of Fish Processing Technology, Faculty of Fisheries, Firat University, 23119 Elazığ, Turkey
| | - Bahri Patir
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Firat University, 23119 Elazığ, Turkey
| | - Okkeş Yilmaz
- Department of Biology, Faculty of Science, Firat University, 23119 Elazığ, Turkey
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47
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Antimicrobial and Antioxidant Activities of Carboxymethyl Cellulose Edible Films Incorporated with Rosemary Extracts on Fresh Beef during Refrigerated Storage. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.554-556.1187] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 °C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.
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48
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Romero-González R, Alarcón-Flores MI, Martínez Vidal JL, Garrido Frenich A. Simultaneous determination of four biogenic and three volatile amines in anchovy by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5324-5329. [PMID: 22559197 DOI: 10.1021/jf300853p] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A new method has been developed and validated for the simultaneous determination of four biogenic (putrescine, cadaverine, histamine, and tyramine) and three volatile amines (trimethylamine, triethylamine, and tripropylamine) in anchovy. Separation and determination of the selected compounds were carried out by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS), using an electrospray ionization source (ESI) in positive ion mode. Chromatographic separation was carried out using an aqueous solution of formic acid (0.1%) and methanol as mobile phase in gradient mode. The method was validated, and mean recoveries were evaluated at three concentration levels (75, 150, and 250 μg/kg), ranging from 70 to 110% at the three levels assayed. Intra- and interday precision, expressed as relative standard deviation (RSD), were lower than 15% and 20%, respectively. Limits of quantitation (LOQs) were 25 μg/kg for all cases, except for that of TMA, which was set at 60 μg/kg. The developed procedure was applied to determine the target compounds in anchovy samples stored during 7 days at 4 °C, observing the increasing in the concentration of these compounds at longer storage time.
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Affiliation(s)
- Roberto Romero-González
- Group Analytical Chemistry of Contaminants, Department of Hydrogeology and Analytical Chemistry, Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, Almeria University, E-04120 Almeria, Spain
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49
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Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0586-7] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Song Y, Liu L, Shen H, You J, Luo Y. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control 2011. [DOI: 10.1016/j.foodcont.2010.10.012] [Citation(s) in RCA: 306] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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