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Dong Y, Zhang H, Guo M, Mei J, Xie J. Effect of different slaughter/stunning methods on stress response, quality indicators and susceptibility to oxidation of large yellow croaker (Larimichthys crocea). Vet Res Commun 2023; 47:1879-1891. [PMID: 37171556 DOI: 10.1007/s11259-023-10136-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/07/2023] [Indexed: 05/13/2023]
Abstract
This study aimed to investigate the effects of different slaughter methods (immersion in ice/water slurry, T1; gill cut, T2; CO2 asphyxia, T3; percussion (hit on the head with a stick), T4; Melissa officinalis L. essential oil + CO2, T5) on physiological stress, oxidative stress, and muscle quality in large yellow croaker. In terms of physiological stress, the levels of glucose (GLU), lactate dehydrogenase (LDH), and catalase (CAT) in CO2 asphyxia samples were significantly lower than those in other samples (p < 0.05). The level of cortisol (COR) in T1 sample was 1.25-1.84 times higher than that of other samples. The GLU level of T1 group was 3.2 times higher than that of T3 sample, and significantly higher than that of other samples. The creatine phosphokinase (CPK) and CAT levels of T2 samples were the highest (2.03 ng/mL and 8.34 U/mL, respectively). Furthermore, the superoxide dismutase (SOD) and glutathione peroxidase (GPx) analysis revealed that T3 and T4 samples could maintain good antioxidant enzyme activity during cold storage. The T3 samples maintained the stability of the protein (the lowest carbonyls and surface hydrophobicity) and reduced lipid oxidation (lower TBARS). In addition, the analysis of pH and water-holding capacity (WHC) revealed that T3 samples had better muscle quality. The muscle of T2 samples kept better color due to bloodletting treatment. The samples obtained after addition of Melissa officinalis L. essential oil had poorer indexes in all aspects compared to the T3 samples, which might be caused by the long anesthesia time of the essential oil.
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Affiliation(s)
- Yixuan Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Hongzhi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, 201306, China.
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Bian C, Cheng H, Yu H, Mei J, Xie J. Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea). Ultrason Sonochem 2022; 82:105907. [PMID: 34998136 PMCID: PMC8799743 DOI: 10.1016/j.ultsonch.2021.105907] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/18/2021] [Accepted: 12/30/2021] [Indexed: 05/02/2023]
Abstract
The effects of mono-, dual- and tri-frequency ultrasound-assisted thawing (UAT) on the physicochemical quality, water-holding capacity, moisture migration and distribution and myofibrillary structure of frozen large yellow croaker (Larimichthys crocea) were detected. The results indicated that multifrequency UAT treatment significantly increased the thawing rate, maintained the stability of myofibrils and reduced the lipid oxidation. The multifrequency UAT samples had better water-holding capacity (higher water-holding capacity values, lower thawing loss and cooking loss) and physicochemical quality (higher hardness, springiness, resilience, chewiness and lower total volatile basic nitrogen (TVB-N) values, thiobarbituric acid reactive substances (TBARS) values), higher immobilized water content, and lower free water content. Therefore, the results provide a further understanding of the quality stability of frozen large yellow croaker treated by the multifrequency UAT.
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Affiliation(s)
- Chuhan Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Cheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Stormo SK, Skåra T. Liquid loss in thawed cod—Deconvoluting the effects of freezing‐rate, freezing cycles, frozen storage time, and thawing‐rate through a full factorial design. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13691] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Tirtawijaya G, Kim SR, Cho WH, Sohn JH, Kim JS, Choi JS. Development of a Home Meal Replacement Product Containing Braised Mackerel ( Scomber japonicus) with Radish ( Raphanus sativus). Foods 2021; 10:1135. [PMID: 34069659 DOI: 10.3390/foods10051135] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/14/2021] [Accepted: 05/17/2021] [Indexed: 12/19/2022] Open
Abstract
The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at -35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at -18 °C.
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Bilbao-Sainz C, Sinrod AJG, Williams T, Wood D, Chiou BS, Bridges DF, Wu VCH, Lyu C, Rubinsky B, McHugh T. Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing. Journal of Aquatic Food Product Technology 2020. [DOI: 10.1080/10498850.2020.1785602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Amanda J. G. Sinrod
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Tina Williams
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Delilah Wood
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Bor-Sen Chiou
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - David F. Bridges
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Chenang Lyu
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Tara McHugh
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
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Cho CH, Lee HG, Jeong S, Yoo S. Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions. J Food Sci 2019; 84:3483-3493. [PMID: 31750943 DOI: 10.1111/1750-3841.14938] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 09/25/2019] [Accepted: 10/14/2019] [Indexed: 12/01/2022]
Abstract
The influence of packaging oxygen transmission rate (OTR; 0, 3,000, 5,000, 7,000, and 20,000 [mL/m2 ]/day) on cooked rice quality factors, including freezing rate and time, moisture content, color parameters, texture characteristics, and morphology, were evaluated. Cooked rice was frozen at -20 and -80 °C using packaging with different OTRs for 14 days. Freezing rates in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m2 ]/day) were higher than those in packaging with higher OTRs. The moisture content of cooked rice was the highest in OTR 5,000 packaging under all experimental conditions. Lightness (L* ) and total color difference (ΔE) values were the highest in OTR 20,000 packaging, whereas ΔE values were the lowest in OTR 5,000 packaging. Hardness and cohesiveness of frozen cooked rice gradually increased from OTR 0 to 5,000 but decreased from OTR 5,000 to 20,000. Morphology was distinct in all conditions and at all OTRs. Thus, we confirmed that the OTR of packaging influences the physical characteristics of frozen cooked rice. Therefore, packaging OTR should be considered when seeking to improve the quality of frozen cooked rice. PRACTICAL APPLICATION: Packaging oxygen transmission rate (OTR) influenced quality characteristics of frozen cooked rice under various freezing conditions. Cooked rice frozen in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m2 ]/day) showed higher freezing rates, higher moisture content, shorter freezing times, smaller ice crystal formation, homogeneous pore distribution, and lower total color differences (ΔE) than did cooked rice frozen in packaging with higher OTRs (7,000 and 20,000 [mL/m2 ]/day). Packaging OTR influences frozen cooked rice quality characteristics, and should therefore be carefully considered when designing rice products.
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Affiliation(s)
- Chi Heung Cho
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
| | - Hyun-Gyu Lee
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
| | - Suyeon Jeong
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
| | - SeungRan Yoo
- World Inst. of Kimchi, 86 Kimchiro, Gwangju, 61755, Republic of Korea
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Coll-Brasas E, Arnau J, Gou P, Lorenzo J, García-Pérez J, Fulladosa E. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Sci 2019; 152:127-133. [DOI: 10.1016/j.meatsci.2019.02.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 12/19/2018] [Accepted: 02/21/2019] [Indexed: 11/29/2022]
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Dawson P, Al-Jeddawi W, Remington N. Effect of Freezing on the Shelf Life of Salmon. Int J Food Sci 2018; 2018:1686121. [PMID: 30159321 PMCID: PMC6109546 DOI: 10.1155/2018/1686121] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Accepted: 04/11/2018] [Indexed: 11/17/2022]
Abstract
Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.
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Affiliation(s)
- Paul Dawson
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Wesam Al-Jeddawi
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Nanne Remington
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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Kono S, Nabetani H, Sagara Y. Evaluation Methodology Based on Ice Crystal Morphology during Freezing and Storage of Frozen Foods and Its Evolution to Actual Operation. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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Kono S, Kon M, Araki T, Sagara Y. Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet. J FOOD ENG 2017; 214:158-65. [DOI: 10.1016/j.jfoodeng.2017.06.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Affiliation(s)
- Kazuhiro Morita
- Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center
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Tolstorebrov I, Eikevik T, Bantle M. Thermal phase transitions and mechanical characterization of Atlantic cod muscles at low and ultra-low temperatures. J FOOD ENG 2014; 128:111-8. [DOI: 10.1016/j.jfoodeng.2013.12.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Mansouri-najand L. The Effect of Various Methods of Defrosting on Microbial Contamination of Frozen Banana Shrimp (Penaeus merguiensis). Asian Pac J Trop Biomed 2012; 2:S1888-S1891. [DOI: 10.1016/s2221-1691(12)60515-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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