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Gao C, Zhao M, Wang X, Wang J, Li C, Dong X, Liu Z, Zhou D. Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence. Food Chem 2024; 447:138981. [PMID: 38518613 DOI: 10.1016/j.foodchem.2024.138981] [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: 10/31/2023] [Revised: 02/28/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
In the current study, the preservation effect of plasma-activated water (PAW), coconut exocarp flavonoids (CF) and their combination on golden pompano fillets during refrigerated storage was investigated with emphasize on the treating sequence. PAW effectively inactivated spoilage bacteria and inhibited total volatile basic nitrogen (TVB-N) increase, while boosted the TBARS and carbonyl values. PAW+CF exerted synergistic effect on extending the period before total bacterial count and TVB-N content reaching acceptance limit than PAW or CF alone (P < 0.05). In addition, their combined treatment effectively reduced fillets discoloration and texture deterioration. Simultaneously, lipid and protein oxidation were significantly inhibited, which was comparable to CF. It was indicated that the treatment sequence of PAW and CF profoundly impact the preservation effect. Specifically, prior CF marinating followed by PAW was more effective than the opposite sequence. Thus, combination of CF followed by PAW served as promising technique for fish fillets preservation.
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Affiliation(s)
- Chengyan Gao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Xinwen Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Xiuping Dong
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China.
| | - Dayong Zhou
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Xiao N, Tian Z, Zhang Q, Xu H, Yin Y, Liu S, Shi W. Cryoprotective effect of epigallocatechin gallate replacing sucrose on Hypophythalmichthys molitrix surimi during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38529727 DOI: 10.1002/jsfa.13489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 03/27/2024]
Abstract
BACKGROUND The present study aimed to investigate the cryoprotective effect of epigallocatechin gallate (EGCG) replacing sucrose on surimi during frozen storage. Substitution or partial substitution of 0.1% EGCG for sucrose (1.5%) was added to surimi, and the surimi samples without and with commercial cryoprotectants (4% sucrose and 4% sorbitol) were used as the control group. RESULTS The results obtained suggest that, with the increase in frozen storage time, the structural performance of surimi protein gradually weakened (e.g. the decrease in the surface hydrophobicity, the increase in the total sulfhydryl and solubility, and the protein myosin heavy chain bands became shallow) and surimi gel quality gradually deteriorated (e.g. the decrease in water-holding capacity, gel strength and all texture profile attributes). However, compared with the other three group surimi samples during the frozen period, the surimi proteins with partial replacement of sucrose by EGCG had a higher total sulfhydryl group content and solubility of proteins, as well as lower surface hydrophobicity of protein, suggesting that the addition of EGCG as a partial substitute for sucrose can enhance the antifreeze ability of surimi. Meanwhile, the surimi gel with the partial replacement of sucrose by EGCG had a higher water retention capacity, gel strength and texture attributes (e.g. hardness, springiness, cohesiveness, chewiness, and resilience), indicating that the addition of EGCG as a partial substitute for sucrose can inhibit the deterioration of surimi gel quality. CONCLUSION Overall, EGCG partially replacing sucrose can play an alternative cryoprotectant with a lower sweetness to prevent the quality of surimi from deteriorating. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
| | - Zhihang Tian
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Huiya Xu
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Yantao Yin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
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Valentim J, Afonso C, Gomes R, Gomes-Bispo A, Prates JA, Bandarra NM, Cardoso C. Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline. Heliyon 2024; 10:e27171. [PMID: 38495145 PMCID: PMC10943333 DOI: 10.1016/j.heliyon.2024.e27171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 02/19/2024] [Accepted: 02/26/2024] [Indexed: 03/19/2024] Open
Abstract
Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFA), namely eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive ageing. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed. This research focused on the factors affecting its quality by examining the impact of cooking (steaming at 100 °C, roasting at 180 °C, grilling at 180 °C) and storage time (after 4 and 6 months at -20 °C) upon the product's properties. Cooking treatments were found to influence the burger's colour and texture, whereas storage duration impacted FA levels and the polyene index. Cooked burgers presented lighter (L*, 45.1-55.0 vs 36.9 ± 2.4) and more yellow colouration (b*, 15.8-17.8 vs 13.6 ± 1.0) than raw burgers. Cooked burgers also exhibited higher textural values across various parameters than their raw versions. Grilled burgers (excluding initial time) were firmer (50.0 ± 5.1 N) than those cooked otherwise (37.0-39.9 N). Regarding FA levels, a decrease in DHA was recorded after four months (21.8-23.0% vs 26.4-30.6%). The polyene index followed a similar trajectory, declining from 2.6 to 3.6 initially to 1.8-1.9 in the fourth month. Hence, the studied mackerel burger could be a promising source of EPA, DHA, and other n-3 PUFAs in human diets, optimally with a frozen storage duration of fewer than four months to preserve nutritional integrity.
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Affiliation(s)
- Jorge Valentim
- Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
| | - Cláudia Afonso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Romina Gomes
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- MEtRICs/DCTB/NOVA, School of Science and Technology, NOVA University Lisbon, Caparica Campus, 2829-516, Almada, Portugal
| | - Ana Gomes-Bispo
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - José A.M. Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477, Lisbon, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477, Lisbon, Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Carlos Cardoso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
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Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [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: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
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Zhao J, Lan W, Xie J. Recent developments in nanoemulsions against spoilage in cold-stored fish: A review. Food Chem 2023; 429:136876. [PMID: 37481985 DOI: 10.1016/j.foodchem.2023.136876] [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: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Nanoemulsion-based technology is developing rapidly in the food industry, especially in the design of delivery systems for bioactive compounds. This review presents an in-depth understanding of the composition, function, antibacterial mechanism and successful application of nanoemulsions as preservative agents against fish spoilage. The results showed that the inclusion of bioactive substances in the food-grade nanoemulsions encapsulation system could improve its stability, control its release, inhibit the microbial growth and reproduction through a variety of targets. These nanoemulsions can inhibit fish spoilage via reducing microbial load and retarding the oxidation of proteins and lipids, thereby maintaining quality attributes of fish. In addition, nanoemulsions could be coupled with vacuum package for enhancing microbial destruction, retaining nutritional value and extending the shelf-life of fish. Accordingly, nanoemulsions are suggested as a promising strategy to inhibit fish spoilage.
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Affiliation(s)
- Jiaxin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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6
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Guan W, Liu T, Yan W, Cai L. The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage. J Food Sci 2023; 88:4918-4927. [PMID: 37905712 DOI: 10.1111/1750-3841.16817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 09/19/2023] [Accepted: 10/12/2023] [Indexed: 11/02/2023]
Abstract
Oxidation of lipid and protein is a major reason of flesh quality deterioration during storage. In this work, cold storage (CS) and flake ice (FI) storage, as traditional strategies for live shrimp (Litopenaeus vannamei) sedation and refrigerated storage, showed remarkable oxidation damage of lipid and protein in shrimp flesh during storage. In contrast, ice slurry (IS), with good heat exchange capacity and contactability, stunned shrimp in a sudden and thus relieved antemortem stress, which resulted in reducing the reactive oxygen species and reactive nitrogen species accumulation, and the oxidation damage risk in flesh. Additionally, IS, as a storage medium acted an oxygen barrier, further inhibited the oxidation of lipid and myofibrillar protein (MP), as revealed by the lower thiobarbituric acid reactive substances level, carbonyl (CO) derives content, total disulfide bond (S-S) content, and the higher total sulfhydryl (SH) content in shrimp flesh during storage, compared with CS and FI. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis electrophoretogram pattern of MP also suggested better preservation of myosin heavy chain, myosin light chain, actin, and tropomyosin in IS, whereas these proteins degraded in CS and FI. Consequently, IS prevented the formation of cross-linking caused by oxidation in MP, leading to improved shrimp flesh quality during refrigerated storage, as demonstrated by the better maintained hardness, springiness, and water-holding capacity compared to CS and FI.
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Affiliation(s)
- Weiliang Guan
- Department of Food Science, Guangxi University, Nanning, Guangxi, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Tianyu Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Weibing Yan
- Zhejiang Hongye Equipment Technology Co., Ltd., Taizhou, China
| | - Luyun Cai
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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Coronado-Vázquez FJ, Grajales-Lagunes A, Rosales-Mendoza S, Abud-Archila M, Ruiz-Cabrera MA. Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6491-6499. [PMID: 37221944 DOI: 10.1002/jsfa.12727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/22/2023] [Accepted: 05/19/2023] [Indexed: 05/25/2023]
Abstract
BACKGROUND Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions (W MD ) of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions (W s ). RESULTS The glass transition temperature curve (T g vs . W s ) and characteristic parameters of maximal freeze concentration (T g ' ,T m ' ,W s ' ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of -22 °C, -15 °C, and -10 °C (P < 0.05) for long-term preservation were defined for tilapia fillets produced withW MD of 0, 0.4, and 0.8. CONCLUSION Maltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of -18 °C. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Miguel Abud-Archila
- National Institute of Technology of Mexico, Technological Institute of Tuxtla Gutiérrez, Tuxtla Gutiérrez, Mexico
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Martin D, Joly C, Dupas-Farrugia C, Adt I, Oulahal N, Degraeve P. Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish. Foods 2023; 12:2657. [PMID: 37509749 PMCID: PMC10378619 DOI: 10.3390/foods12142657] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.
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Affiliation(s)
- Doriane Martin
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Catherine Joly
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Coralie Dupas-Farrugia
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Isabelle Adt
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Nadia Oulahal
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
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NGUYEN MV, KARNUE S, KAKOOZA D. Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish (Channa striata) fillets. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.116222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Wang S, Liu Z, Zhao M, Gao C, Wang J, Li C, Dong X, Liu Z, Zhou D. Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets. Int J Biol Macromol 2022; 224:1266-1275. [DOI: 10.1016/j.ijbiomac.2022.10.212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/03/2022] [Accepted: 10/23/2022] [Indexed: 11/05/2022]
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11
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Maternal fish and shellfish consumption and preterm birth: a retrospective study in urban China. Br J Nutr 2022; 128:684-692. [PMID: 34558400 DOI: 10.1017/s0007114521003858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Preterm birth is the leading cause of perinatal mortality and morbidity. Some prospective cohort studies suggested that fish and shellfish consumption may affect the incidence of preterm birth. However, conflicting evidence exists on the relationship between fish and shellfish consumption and preterm birth. A total of 10 179 women from Gansu province were interviewed after delivery to collect information on their past intake of fish and shellfish using FFQ. Logistic regression models were used to estimate OR and 95 % CI to examine the association between fish and shellfish consumption and preterm birth and its clinical subtypes. Fish and shellfish consumption was associated with reduced risk of preterm birth (OR = 0·65, 95 % CI 0·56, 0·77). Increasing frequency of fish and shellfish consumption, compared with no fish and shellfish consumption, was associated with decreasing odds of preterm birth. Besides, increasing weekly total amount of fish and shellfish consumption, compared with no fish and shellfish consumption, was also associated with decreasing odds of preterm birth. Significant trend effect was also seen between fish and shellfish consumption and very preterm birth (Pfor trend = 0·001) and spontaneous preterm birth (Pfor trend = 0·003). Interaction was observed between total fish and shellfish consumption with maternal age (Pfor interaction = 0·041) and pre-pregnancy BMI underweight (Pfor interaction = 0·012). Our findings showed that maternal fish and shellfish consumption was associated with lower incidence of preterm birth.We recommend for the national guideline of ≥350 g/week of fish and shellfish consumption among pregnant women.
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Wang J, Fu T, Wang Y, Zhang J. Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets. Foods 2022; 11:foods11162398. [PMID: 36010396 PMCID: PMC9407128 DOI: 10.3390/foods11162398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 11/16/2022] Open
Abstract
Cold plasma (CP) has become an alternative to conventional thermal processing of food products. In this study, the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets was investigated. The surfaces of tilapia fillets were inoculated with Salmonella enteritis (S. enteritis), Listeria monocytogenes (L. monocytogenes), and a mixture of both before being treated with cold plasma at 70 kV for 0, 60, 120, 180, 240, and 300 s. With the extension of treatment time, the number of colonies on the surface of the fillets decreased gradually; after 300 s of cold plasma treatment, S. enteritis and L. monocytogenes populations were reduced by 2.34 log CFU/g and 1.69 log CFU/g, respectively, and the a* value and immobile water content decreased significantly (p < 0.05), while the free water content increased significantly (p < 0.05). TBARS value increased significantly (p < 0.05) to 1.83 mg MDA/kg for 300 s treatment. The carbonyl value and sulfhydryl value of sarcoplasmic protein significantly (p < 0.05) increased and decreased, respectively, as treatment time extension, while no significant changes were found in myofibrillar protein. No significant differences were observed in pH, b* value, elasticity, chewiness, thiol value, and TVB-N value. The results showed that cold plasma had an inactivation effect on tilapia fillets and could preserve their original safety indicators. It was concluded that CP treatment could be used as an effective non-thermal method to maintain the quality of tilapia fillets and extend their shelf-life.
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Affiliation(s)
- Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
- Correspondence:
| | - Tengfei Fu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524000, China
| | - Yuanyuan Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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13
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14
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Anisakicidal Effects of R (+) Limonene: An Alternative to Freezing Treatment in the Industrial Anchovy Marinating Process. Foods 2022; 11:foods11081121. [PMID: 35454708 PMCID: PMC9028723 DOI: 10.3390/foods11081121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 02/01/2023] Open
Abstract
Anisakiasis is a fish-borne zoonotic disease caused by the ingestion of raw/undercooked fishes or cephalopods parasitized by members of the genus Anisakis. Freezing ensures the inactivation of viable Anisakis larvae; however, since it affects the organoleptic properties of food, essential oils and their compounds were proposed as an alternative. In this study, fresh anchovy fillets were experimentally parasitized with L3 Anisakis larvae to test the anisakicidal efficacy of R (+) limonene (LMN) in marinated fishery products. The anisakicidal effectiveness and organoleptic influence of several LMN concentrations (0.5%, 1%, and 5%) were tested during the marinating process (MS) and storage in sunflower seed oil (SO) of marinated anchovy fillets. Double treatment (DT) with 1% LMN was also performed both during marination and subsequent storage in oil. MS treatment resulted only in a reduction in larvae viability after 48 h, while a complete inactivation was observed in SO after 8, 10, and 20 days of treatment with 5%, 1%, and 0.5% LMN, respectively. DT was the most effective with complete larval inactivation after 7 days. Only 5% LMN influenced the sensory characteristics of the fillets, resulting, however, in a pleasant lemon-like odor and taste. Considering the results obtained, LMN might be a suitable natural alternative to manage Anisakis risk in the fishery industry.
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15
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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16
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Effects of cold treatments on lipidomics profiles of large yellow croaker (Larimichthys crocea) fillets by UPLC-Q-Exactive Orbitrap MS analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Negara BFSP, Gong HJ, Lee MJ, Choi JS. Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus ( Amphioctopus sp.) Home Meal Replacement Product. Foods 2021; 10:foods10112825. [PMID: 34829106 PMCID: PMC8623991 DOI: 10.3390/foods10112825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 11/30/2022] Open
Abstract
In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.
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Affiliation(s)
- Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Department of Marine Science, University of Bengkulu, Jl. WR. Soepratman, Bengkulu 38371, Indonesia
| | - Hee-Jin Gong
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
| | - Mi-Jeong Lee
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
| | - Jae-Suk Choi
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (B.F.S.P.N.); (H.-J.G.); (M.-J.L.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Correspondence: ; Tel.: +82-51-248-7789
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18
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Hussain MA, Sumon TA, Mazumder SK, Ali MM, Jang WJ, Abualreesh MH, Sharifuzzaman S, Brown CL, Lee HT, Lee EW, Hasan MT. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108244] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Bahmani Z, Hosseini SV, Amanpour A. Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zabihalh Bahmani
- Persian Gulf & Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institute (Ifsri), Agricultural Research Education and Extension Organization (Areeo), Bandar Abbas, Iran
| | - Seyed Vali Hosseini
- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
| | - Asghar Amanpour
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Biruni University, Istanbul, Turkey
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20
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Ren B, Wu W, Soladoye OP, Bak KH, Fu Y, Zhang Y. Application of biopreservatives in meat preservation: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15307] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Baojing Ren
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
- Westa College Southwest University Chongqing 400715 China
| | - Wei Wu
- College of Animal Science and Technology Southwest University Chongqing 400715 China
| | - Olugbenga P. Soladoye
- Agriculture and Agri‐Food Canada Government of Canada Lacombe Research and Development Centre 6000 C&E Trail Lacombe AB T4L 1W1 Canada
| | - Kathrine H. Bak
- Institute of Food Safety, Food Technology and Veterinary Public Health University of Veterinary Medicine, Vienna Veterinärplatz 1 Vienna 1210 Austria
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
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21
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Rathod NB, Ranveer RC, Bhagwat PK, Ozogul F, Benjakul S, Pillai S, Annapure US. Cold plasma for the preservation of aquatic food products: An overview. Compr Rev Food Sci Food Saf 2021; 20:4407-4425. [PMID: 34355478 DOI: 10.1111/1541-4337.12815] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 06/24/2021] [Accepted: 07/02/2021] [Indexed: 12/17/2022]
Abstract
Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), Raigad, Maharashtra, India
| | - Rahul Chudaman Ranveer
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), Raigad, Maharashtra, India
| | - Prashant Kishor Bhagwat
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Sottawat Benjakul
- International Center for Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Santhosh Pillai
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Uday Shriramrao Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, India
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22
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Development of a Home Meal Replacement Product Containing Braised Mackerel ( Scomber japonicus) with Radish ( Raphanus sativus). Foods 2021; 10:foods10051135. [PMID: 34069659 PMCID: PMC8161259 DOI: 10.3390/foods10051135] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [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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23
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Quality of Frozen Hake Fillets in the Portuguese Retail Market: A Case Study of Inadequate Practices in the European Frozen White Fish Market. Foods 2021; 10:foods10040848. [PMID: 33924635 PMCID: PMC8069286 DOI: 10.3390/foods10040848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/05/2021] [Accepted: 04/10/2021] [Indexed: 11/16/2022] Open
Abstract
The overall quality of frozen hake fillets in the Portuguese market was evaluated. Physical, biochemical, microbiological, and sensory analysis in 20 brands revealed several non-conformities. Hake was identified in 19 brands, although two mislabeled the species. Lower net weight than labeled was evidenced in ca. one-third of brands. TVB-N in ca. one-third of the samples presented high values, although within legal limit. Almost all brands presented excessive amount of ice glaze, low levels of WHC (raw/cooked), low levels of soluble protein, and undue thaw-drip loss, thus reflecting the poor quality of fillets. Added phosphates were below the legal limit in all samples; however, they were used in glaze ice in three brands, and only labeled in one. Overall microbiological quality of frozen fillets was good, though yeasts and molds detected in six samples indicate poor hygienic conditions in some facilities. Labels comply with legal requisites, however, need improvement, namely the ‘best before’ periods. In general, packaging was efficient regarding presence of ice crystals and dehydration signs. Concerning sensory analysis of cooked fillets, 63% of the brands had bad to poor quality and 37% fair quality. Merluccius productus revealed the worst quality, namely regarding thaw drip loss, thaw drip loss protein, M/P ratio, pH and sensory evaluation. Overall results show that a significant part of the hake fillets business operators are still failing in relation with best practices.
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24
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Mittal A, Singh A, Benjakul S. Use of nanoliposome loaded with chitosan‐epigallocatechin gallate conjugate for shelf‐life extension of refrigerated Asian sea bass (
Lates calcarifer
) slices. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14995] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand
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25
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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26
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Hu Y, Zhang N, Wang H, Yang Y, Tu Z. Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp (
Carassius auratus
var. pengze) during frozen storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15139] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yue‐ming Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Nan‐hai Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Yi‐fan Yang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Zong‐cai Tu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- National R&D Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China
- Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China
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27
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An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products. Foods 2020; 9:foods9121795. [PMID: 33287193 PMCID: PMC7761699 DOI: 10.3390/foods9121795] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/28/2020] [Accepted: 12/01/2020] [Indexed: 12/17/2022] Open
Abstract
The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make their intake by food dangerous. Due to its toxicity, histamine is a unique biogenic amine with regulatory limits for fishery products. This review focuses on biogenic amines in fish, with a detailed picture of the number of alert notifications or intoxication events reported in the last years. The favoring conditions for their formation, as well as the main preventive and control measures to ensure public health, are also reviewed.
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28
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English MM, Scrosati PM, Aquino AJ, McSweeney MB, Gulam Razul MS. Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage. Food Res Int 2020; 137:109697. [PMID: 33233271 PMCID: PMC7501059 DOI: 10.1016/j.foodres.2020.109697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/29/2020] [Accepted: 09/06/2020] [Indexed: 11/18/2022]
Abstract
It has previously been shown that a novel blend of carbohydrates could preserve lobster meat after 6 months of frozen storage. Increased year-round demand for high-quality lobster may make selling to the frozen seafood market an unintended option for some fishermen. Yet, the chemical and sensory changes that occur in lobster meat after one-year frozen storage in this cryoprotectant blend is not known. The objective of this study was to determine the chemical and sensory characteristics of lobster frozen in five different solutions: solution-1 (water); solution-2 (water + NaCl + STPP, sodium tripolyphosphate, 0.5%); solution-3 (water + NaCl + carbohydrate blend); solution-4 (water + NaCl + STPP, 0.25% + carbohydrate blend), and solution-5 (water + NaCl + STPP, 0.5% + carbohydrate blend). No difference (P > 0.05) existed among the treatments with regard to Malondialdehyde levels as a measure of lipid oxidation. Lobster frozen in the cryoprotectant showed increased tenderness, compared to the control which was frozen in water. The lobster meat treated with a combination of the carbohydrate blend and STPP had lower (P < 0.05) moisture content than the control. In addition, consumers preferred (P < 0.05) lobster frozen in the novel cryoprotectant blend and STPP with respect to flavour, texture, and overall acceptability compared to the control. Penalty analysis revealed that overall liking scores were positively associated with the attributes moist and sweet. In conclusion, the combination of the novel carbohydrate blend and STPP enhanced the sensory quality and the chemical properties of frozen lobster, which in turn extended the shelf-life of these products. These findings may have wide implications for the long-term preservation of frozen lobster meat.
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Affiliation(s)
- Marcia M English
- Department of Human Nutrition, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada.
| | - Pablo M Scrosati
- Department of Chemistry, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Anthony J Aquino
- Department of Chemistry, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - M S Gulam Razul
- Department of Chemistry, Saint Francis Xavier University, Antigonish, Nova Scotia, Canada
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29
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Bi J, Tian C, Jiang J, Zhang GL, Hao H, Hou HM. Antibacterial Activity and Potential Application in Food Packaging of Peptides Derived from Turbot Viscera Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9968-9977. [PMID: 32841003 DOI: 10.1021/acs.jafc.0c03146] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
As a good choice for food preservation, antimicrobial peptides (AMPs) have received much attention in recent years. In this paper, peptides derived from the turbot viscera hydrolysate were identified by ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS), and the physicochemical properties and structural characteristics were analyzed by in silico tools. Furthermore, three cationic peptides with potential hydrophobicity and amphipathy were synthesized; their cytotoxicity, hemolysis, and antibacterial activities were investigated. In particular, Sm-A1 (GITDLRGMLKRLKKMK), a peptide with 16 amino acids, showed an outstanding antibacterial activity against both Gram-positive and Gram-negative bacteria by damaging the cell membrane integrity. Moreover, Sm-A1 was successfully loaded into hydroxyl-rich poly(vinyl alcohol) (PVA)/chitosan (CS) hydrogel to improve the antibacterial activity and biofilm inhibition effect. PVA/CS+7.5‰ Sm-A1 hydrogel can satisfactorily protect the salmon muscle from the microbiological contamination and texture deterioration.
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Affiliation(s)
- Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Chuan Tian
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Jinghui Jiang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Gong-Liang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hong-Man Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
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Baten MA, Won NE, Mohibbullah M, Yoon S, Hak Sohn J, Kim J, Choi J. Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius. Food Sci Nutr 2020; 8:3957-3968. [PMID: 32724656 PMCID: PMC7382142 DOI: 10.1002/fsn3.1715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 11/10/2022] Open
Abstract
Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off-flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70°C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid-reactive species, and trimethylamine N-oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10°C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer.
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Affiliation(s)
- Md. Abdul Baten
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | - Na Eun Won
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
| | - Md. Mohibbullah
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | | | - Jae Hak Sohn
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
| | - Jin‐Soo Kim
- Department of Seafood and Aquaculture ScienceGyeongsang National UniversityTongyeong‐siKorea
| | - Jae‐Suk Choi
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
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Maschmeyer T, Luque R, Selva M. Upgrading of marine (fish and crustaceans) biowaste for high added-value molecules and bio(nano)-materials. Chem Soc Rev 2020; 49:4527-4563. [PMID: 32510068 DOI: 10.1039/c9cs00653b] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Currently, the Earth is subjected to environmental pressure of unprecedented proportions in the history of mankind. The inexorable growth of the global population and the establishment of large urban areas with increasingly higher expectations regarding the quality of life are issues demanding radically new strategies aimed to change the current model, which is still mostly based on linear economy approaches and fossil resources towards innovative standards, where both energy and daily use products and materials should be of renewable origin and 'made to be made again'. These concepts have inspired the circular economy vision, which redefines growth through the continuous valorisation of waste generated by any production or activity in a virtuous cycle. This not only has a positive impact on the environment, but builds long-term resilience, generating business, new technologies, livelihoods and jobs. In this scenario, among the discards of anthropogenic activities, biodegradable waste represents one of the largest and highly heterogeneous portions, which includes garden and park waste, food processing and kitchen waste from households, restaurants, caterers and retail premises, and food plants, domestic and sewage waste, manure, food waste, and residues from forestry, agriculture and fisheries. Thus, this review specifically aims to survey the processes and technologies for the recovery of fish waste and its sustainable conversion to high added-value molecules and bio(nano)materials.
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Affiliation(s)
- Thomas Maschmeyer
- F11 - School of Chemistry, The University of Sydney, NSW 2006, Australia
| | - Rafael Luque
- Department of Applied Chemistry, School of Science, Xi'an Jiaotong University, No. 28, Xianning West Road, Xi'an, 710049, P. R. China
| | - Maurizio Selva
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino, 155 - 30175 - Venezia Mestre, Italy.
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Lorentzen G, Ageeva TN, Heide M, Esaiassen M. Temperature fluctuations in processing and distribution: Effect on the shelf life of fresh cod fillets (Gadus morhua L.). Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1768403] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Wuhan Academy of Agricultural Sciences, Fisheries Research Institute, Wuhan China
| | - Helena M. Moreno
- Department of Food Technology, Veterinary Faculty, Complutense University, Madrid, Spain
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nadia Niaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Atif Randhawa
- Department of Environmental Health, College of Public Health, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
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Xie W, Huang Y, Xiang Y, Xiong S, Manyande A, Du H. Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02439-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sun X, Hong H, Jia S, Liu Y, Luo Y. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Microbiol 2020; 86:103313. [DOI: 10.1016/j.fm.2019.103313] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 07/09/2019] [Accepted: 08/24/2019] [Indexed: 02/05/2023]
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Khojah SM. Bio-based Coating from Fish Gelatin, K-Carrageenan and Extract of Pomegranate Peels for Maintaining the Overall Qualities of Fish Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1718261] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Sohair M. Khojah
- Biochemistry Department, Faculty of Science, King Abdul-Aziz University, Jeddah, Saudi Arabia
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Albertos I, Martin-Diana A, Cullen P, Tiwari B, Ojha KS, Bourke P, Rico D. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.09.010] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hassoun A, Sahar A, Lakhal L, Aït-Kaddour A. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.021] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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39
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Gonçalves AA, Lira Santos TC. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gonçalves AA, Santos TCL. The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentron canadum) sticks stored under refrigeration. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.02917] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The objective of this research was to compare the quality attributes of seasoned cobia sticks packed under vacuum and using modified atmosphere packaging (MAP) and stored under refrigeration, as well as to establish the most suitable gas mixtures to maintain product freshness and provide an extended shelf life. The seasoned cobia sticks were breaded with a mixture of dehydrated spices (parsley, onion, garlic, tomato and bacon), packaged under vacuum; 100% aerobic package (control, with the presence of atmosphere air); MAP1 (15% N2 + 80% CO2 + 5% O2), and MAP2 (20% N2 + 70% CO2 + 10% O2 ), and stored at 5°C for 28 days. Samples were taken every 72 hours for the microbiological analyses (total mesophilic count, total psychrotrophic count, coagulase positive Staphylococcus, Salmonella sp., and thermotolerant Coliforms at 45°C) and physicochemical analyses (pH, the nitrogen from the total volatile bases, and trimethylamine), all carried out in triplicate. The results showed that the seasoned cobia sticks remained safe and with good microbiological, physical and chemical quality for a longer period when packed in a modified atmosphere. MAP1 (15% N2 + 80% CO2 + 5% O2) was the system showing the best performance in the maintenance of quality and freshness, demonstrating the feasibility of ensuring quality and a longer shelf life (28 days) at 5°C.
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Roiha IS, Tveit GM, Backi CJ, Jónsson Á, Karlsdóttir M, Lunestad BT. Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Standal IB, Mozuraityte R, Rustad T, Alinasabhematabadi L, Carlsson NG, Undeland I. Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1436107] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | | | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Leili Alinasabhematabadi
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Nils-Gunnar Carlsson
- Department of Biology and Biological Engineering, Food and Nutrition Science division, Chalmers University of Technology, Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering, Food and Nutrition Science division, Chalmers University of Technology, Sweden
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Roiha IS, Jónsson Á, Backi CJ, Lunestad BT, Karlsdóttir MG. A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:400-409. [PMID: 28862323 PMCID: PMC5725708 DOI: 10.1002/jsfa.8649] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 08/09/2017] [Accepted: 08/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all-year supply of high-quality and safe cod products. RESULTS Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water-holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post-filleting. CONCLUSION The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all-year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Irja Sunde Roiha
- National Institute of Nutrition and Seafood ResearchNordnes, BergenNorway
| | - Ásbjörn Jónsson
- Matís Ltd. Icelandic Food and Biotech R&DVinlandsleid 12, ReykjavíkIceland
| | - Christoph Josef Backi
- Department of Chemical EngineeringNorwegian University of Science and Technology7491TrondheimNorway
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Hassoun A, Emir Çoban Ö. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.016] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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45
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Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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46
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Otero L, Pérez-Mateos M, López-Caballero M. Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.01.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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47
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Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Veit JC, Piccolo J, Scherer AF, Machado IS, Peres MM, Schwerz JP, Baldisserotto B, Heinzmann BM, Emanuelli T. Stability of frozen fillets from silver catfish anesthetized with essential oil of Lippia albaprior to electrical stunning or hypothermia. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Juliana C. Veit
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
| | - Jaqueline Piccolo
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
| | - Aline F. Scherer
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
| | - Isadora S. Machado
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
| | - Marcelle M. Peres
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
| | - Janaina P. Schwerz
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
| | - Bernardo Baldisserotto
- Departamento de Fisiologia e Farmacologia; Universidade Federal de Santa Maria; RS Brazil
| | - Berta M. Heinzmann
- Departamento de Farmácia Industrial; Universidade Federal de Santa Maria; RS Brazil
| | - Tatiana Emanuelli
- Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos; Universidade Federal de Santa Maria; RS Brazil
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