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Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage. Food Res Int 2024; 186:114410. [PMID: 38729706 DOI: 10.1016/j.foodres.2024.114410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Protein and lipid are two major components that undergo significant changes during processing of aquatic products. This study focused on the protein oxidation, protein conformational states, lipid oxidation and lipid molecule profiling of salted large yellow croaker during storage, and their correlations were investigated. The degree of oxidation of protein and lipid was time-dependent, leading to an increase in carbonyl content and surface hydrophobicity, a decrease in sulfhydryl groups, and an increase in conjugated diene, peroxide value and thiobarbituric acid reactive substances value. Oxidation caused protein structure denaturation and aggregation during storage. Lipid composition and content changed dynamically, with polyunsaturated phosphatidylcholine (PC) was preferentially oxidized compared to polyunsaturated triacylglycerol. Correlation analysis showed that the degradation of polyunsaturated key differential lipids (PC 18:2_20:5, PC 16:0_22:6, PC 16:0_20:5, etc.) was closely related to the oxidation of protein and lipid. The changes in protein conformation and the peroxidation of polyunsaturated lipids mutually promote each other's oxidation process.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Jun-Long Mao
- School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yue-Wen Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China.
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Kritsi E, Ladika G, Stavropoulou NA, Oikonomakou M, Ioannou AG, Christodoulou P, Konteles SJ, Cavouras D, Sinanoglou VJ. Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics. Foods 2024; 13:1017. [PMID: 38611323 PMCID: PMC11011851 DOI: 10.3390/foods13071017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Despite the inherent stability of dried and cured products, such as pastourma, appropriate refrigeration remains essential for preserving their optimal characteristics. This study explored quality and safety characteristics in lamb, beef, and buffalo pastourma during 16-day refrigeration storage after package opening. The comprehensive approach employed Attenuated Total Reflection-Fourier-Transform Infrared (ATR-FTIR) spectroscopy, colorimetry, and image analysis, alongside physicochemical and microbiological analyses, to shed light on these alterations. The findings reveal a reduction in textural uniformity and color vibrancy (fading reds and yellows) across all samples during storage, with lamb pastourma exhibiting the most pronounced effects. Notably, image analysis emerged as a powerful tool, enabling the accurate classification of samples based on storage duration. Additionally, significant variations were observed in moisture content, hue angle, firmness, and TBARS levels, highlighting their influence on pastourma quality. The study documented a gradual decrease in lactic acid bacteria and aerobic plate count populations over time. ATR-FTIR spectra's interpretation revealed the presence of lipids, proteins, carbohydrates, and water. Protein secondary structures, demonstrably influenced by the meat type used, exhibited significant changes during storage, potentially impacting the functional and textural properties of pastourma. Overall, the findings contribute to a deeper understanding of pastourma spoilage during storage, paving the way for the development of improved preservation and storage strategies.
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Affiliation(s)
- Eftichia Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Marianna Oikonomakou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Alexandros-George Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Paris Christodoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Spyridon J. Konteles
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (E.K.); (G.L.); (N.A.S.); (M.O.); (A.-G.I.); (P.C.); (S.J.K.)
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Wan W, Li W, Sun L, Liu H, Xia X. Effects of freeze-thaw cycles on in-vitro digestive properties of myofibrillar protein in mirror carp (Cyprinus carpio L.), based on protein degradation, oxidation, and structural properties. Food Chem 2024; 436:137662. [PMID: 37832412 DOI: 10.1016/j.foodchem.2023.137662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/01/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023]
Abstract
The in-vitro digestive properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio L.) after freeze-thaw (F-T) cycles were analyzed in terms of the relationship between protein degradation, oxidation, and structural properties. The F-T samples exhibited a significant increase in glucosidase activity, N-acetyl-β-d-glucosidase activity, total protease activity, and non-protein nitrogen content. α-aminoadipate semialdehyde and γ-glutamate semialdehyde contents increased by 23.17% and 123.12%, respectively. Furthermore, 53.97% decrease in the total nitrogen content and changes in the content of different soluble proteins were observed. X-ray diffraction intensity, thermal stability, free amine content, hydrolysis degree, and digestibility of the MP samples decreased, and the 2θ angle and zeta potential were reversed. Besides, changes in the amide band wavenumbers were also detected. Therefore, the protein structure was unfolded and aggregates were formed through degradation and oxidation induced by the F-T cycles, ultimately making the in-vitro digestion of MP difficult.
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Affiliation(s)
- Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liang Sun
- Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, 1552 University Avenue, Madison WI 53726, USA
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Qiu L, Luo Q, Bai C, Xiong G, Jin S, Li H, Liao T. Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation. Foods 2023; 12:2642. [PMID: 37509734 PMCID: PMC10378868 DOI: 10.3390/foods12142642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, a composite film was prepared using irradiated chitosan, lysozyme, and carrageenan for crayfish preservation. First, the chitosan was degraded by gamma rays, with the best antimicrobial properties being found at 100 KGy. By using the response surface method, the components of the composite film were irradiated chitosan (CS) at 0.016 g/mL, lysozyme (LM) at 0.0015 g/mL, and carrageenan (CA) at 0.002 g/mL. When compared to the natural chitosan film, the Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the chemical properties of the composite film did not change with the addition of LM and CA, while the physical and antibacterial properties increased, including tensile strength (16.87 → 20.28 N), hydrophobicity (67.9 → 86.3°), and oxygen permeability (31.66 → 24.31 m3·um/m2·day·kPa). Moreover, the antibacterial activity of the films increased with the addition of LM and CA, especially for Shewanella putrefaciens: the zone of inhibition (mm) of CS, CS/LM, and CS/LM/CA was 9.97 ± 0.29, 14.32 ± 0.31, and 14.78 ± 0.21, respectively. Finally, the CS/LM/CA film could preserve crayfish for 10 days at 4 °C, whereas the polyethylene (PE) film could only preserve them for 6 days. Moreover, the composite film was excellent at inhibiting oxidative deterioration (TBARS value: 2.12 mg/kg, day10) and keeping the texture of crayfish muscle. Overall, our results suggested that the CS/LM/CA composite film produced can be applied as a biodegradable film in aquatic product packaging.
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Affiliation(s)
- Liang Qiu
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Qinghua Luo
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Chan Bai
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Guangquan Xiong
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Shiwei Jin
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Hailan Li
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Tao Liao
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
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Li Q, Sun X, Mubango E, Zheng Y, Liu Y, Zhang Y, Tan Y, Luo Y, Hong H. Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles. Food Chem 2023; 423:136238. [PMID: 37156139 DOI: 10.1016/j.foodchem.2023.136238] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/10/2023] [Accepted: 04/23/2023] [Indexed: 05/10/2023]
Abstract
The quality of fish can change due to differences in the lipid and protein oxidation rates in different muscles. This study examined vacuum-packed eye muscle (EM), dorsal muscle (DM), belly muscle (BM), and tail muscle (TM) of bighead carp frozen for 180 days. The results reveal that EM had the highest lipid content and the lowest protein content, while DM had the lowest lipid content and the highest protein content. EM also showed the highest values of centrifugal loss and cooking loss, and the correlation analysis showed that these losses were positively correlated with dityrosine content and negatively correlated with conjugated triene content. The content of carbonyl, disulfide bond, and surface hydrophobicity of myofibrillar protein (MP) also increased with time, with DM having the highest values. The microstructure of EM was looser than other muscles. Therefore, DM had the fastest oxidation rate and EM had the lowest water holding capacity.
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Affiliation(s)
- Qing Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaoyue Sun
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Elliot Mubango
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanyan Zheng
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yueyue Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yihan Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Bai X, Shi S, Kong B, Chen Q, Liu Q, Li Z, Wu K, Xia X. Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes. Food Chem 2023; 399:134020. [DOI: 10.1016/j.foodchem.2022.134020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/20/2022] [Accepted: 08/22/2022] [Indexed: 10/15/2022]
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Gkinali AA, Matsakidou A, Paraskevopoulou A. Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches. Foods 2022; 11:foods11233852. [PMID: 36496659 PMCID: PMC9737764 DOI: 10.3390/foods11233852] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/19/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022] Open
Abstract
Edible insects have recently attracted research attention due to their nutritional value and low environmental footprint. Tenebrio molitor larva was the first insect species to be classified by European Food Safety Authority (EFSA) as safe for human consumption. However, it is thought that the incorporation of edible insect as an ingredient in a food product would be more appealing to consumers than being visible. The aim of the present study was to determine the physicochemical properties of the larvae meal and protein concentrates. Different methods to extract and recover proteins from defatted (DF) Tenebrio molitor larvae were applied; i.e., alkaline extraction (DF-ASP); isoelectric precipitation after alkaline extraction (DF-AIP); and NaCl treatment (DF-SSP), and the obtained protein fractions were characterized. The DF-ASP exhibited the highest protein extraction/recovery efficiency (>60%), while it was the most effective in decreasing the interfacial tension at the oil/water (o/w) interface. The DF-AIP had the highest protein content (75.1%) and absolute values of ζ-potential and the best ability to retain water (10.54 g/g) and stabilize emulsions at pH 3.0. The DF-SSP protein preparation had the highest oil binding capacity (8.62%) and solubility (~88%) at acidic pHs and the highest emulsifying activity (~86 m2/g). Electrophoresis of the protein preparations revealed proteins with different molecular weights, while the protein secondary structure was dominated by β-structures and α-helix. Protein concentrates with different properties were able to be recovered from Tenebrio molitor larvae, that could affect their interactions with other food ingredients and their behavior during processing or storage. These findings would be valuable guidance for the technological exploitation of larvae protein preparations in the development of food formulations.
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