1
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Wang W, Li W, Bu Y, Li X, Zhu W. Nano Freezing-Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics. Foods 2023; 12:2887. [PMID: 37569156 PMCID: PMC10417646 DOI: 10.3390/foods12152887] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 07/23/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
The presence of magnetic nanoparticles (MNPs) suppresses ice nucleation and growth during freezing and thawing. In this study, the effects of MNPs-assisted cryogenic freezing integrated with MNP-combined microwave thawing (NNMT) on the thermodynamic and quality changes of salmon fillets were investigated. Results have shown that NNMT raises Tg (glass transition temperature) and Tmax (transition temperature), thus improving the storage stability of salmon fillets. MNPs-assisted freezing and thawing treatment, especially NNMT treatment, significantly improved the water holding capacity, texture, color, and other quality characteristics of salmon fillets. In addition, the lipid and protein oxidation degrees of the NNMT treatment were the lowest, while the myofibrillar protein solubility of NNMT was the highest (87.28%). This study demonstrated that NNMT has minimal impact on the freezing-thawing quality of salmon fillets, making it a more suitable option for the preservation of aquatic foods.
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Affiliation(s)
| | | | | | | | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, No. 19, Keji Road, Jinzhou 121013, China; (W.W.); (W.L.); (Y.B.); (X.L.)
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2
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Xie X, Zhai X, Chen M, Li Q, Huang Y, Zhao L, Wang Q, Lin L. Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets. AQUACULTURE AND FISHERIES 2023. [DOI: 10.1016/j.aaf.2022.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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3
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Gadoin E, Desnues C, Bouvier T, Roque D'orbcastel E, Auguet JC, Crochemore S, Adingra A, Bettarel Y. Tracking spoilage bacteria in the tuna microbiome. FEMS Microbiol Ecol 2022; 98:6702722. [PMID: 36124730 DOI: 10.1093/femsec/fiac110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 09/03/2022] [Accepted: 09/15/2022] [Indexed: 12/14/2022] Open
Abstract
Like other seafood products, tuna is highly perishable and sensitive to microbial spoilage. Its consumption, whether fresh or canned, can lead to severe food poisoning due to the activity of specific microorganisms, including histamine-producing bacteria. Yet, many grey areas persist regarding their ecology, conditions of emergence, and proliferation in fish. In this study, we used 16S rRNA barcoding to investigate postmortem changes in the bacteriome of fresh and brine-frozen yellowfin tuna (Thunnus albacares), until late stages of decomposition (i.e. 120 h). The results revealed that despite standard refrigeration storage conditions (i.e. 4°C), a diverse and complex spoilage bacteriome developed in the gut and liver. The relative abundance of spoilage bacterial taxa increased rapidly in both organs, representing 82% of the bacterial communities in fresh yellowfin tuna, and less than 30% in brine-frozen tuna. Photobacterium was identified as one of the dominant bacterial genera, and its temporal dynamics were positively correlated with histamine concentration in both gut and liver samples, which ultimately exceeded the recommended sanitary threshold of 50 ppm in edible parts of tuna. The results from this study show that the sanitary risks associated with the consumption of this widely eaten fish are strongly influenced by postcapture storage conditions.
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Affiliation(s)
- Elsa Gadoin
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Christelle Desnues
- Campus Technologique et Scientifique de Luminy, 163 avenue de Luminy - Bat. Méditerranée, 13288 Marseille, France
| | - Thierry Bouvier
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Emmanuelle Roque D'orbcastel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Jean-Christophe Auguet
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Sandrine Crochemore
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Antoinette Adingra
- Centre de Recherche Océanologiques (CRO)- 29 rue des pêcheurs, Zone 3, Treichville, BP V 18 00225 Abidjan, Cote d'Ivoire
| | - Yvan Bettarel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
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4
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Kagan R, Viner TC. Identification of freeze-thaw artifact in fresh and decomposed black rockfish ( Sebastes melanops) and steelhead trout ( Oncorhynchus mykiss). Vet Pathol 2022; 59:1022-1030. [PMID: 36003021 DOI: 10.1177/03009858221120012] [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: 11/15/2022]
Abstract
Identification of freeze-thaw artifact in fish can help to determine whether they have been harvested within the appropriate season and monitor adherence to fishing regulations. Recognition of freeze-specific changes will also prevent potential misinterpretation due to decomposition, disease, injury, or species variation. An initial survey using black rockfish (Sebastes melanops) identified which tissues reliably exhibit freeze artifact. Tissues were exposed to different treatments: immediate formalin fixation; refrigeration or storage at room temperature for 24, 48, or 72 hours; or freezing for 1, 8, or 28 days. Three fish underwent a combination of treatments. Tissue changes in each treatment group were compared macroscopically and microscopically. Macroscopic changes in frozen-thawed and never-frozen fish overlapped somewhat; however, microscopic findings of skeletal myocyte cavitation, lens liquefaction, and brain tissue fractures were consistent findings only in frozen-thawed tissues. A validation study was then done to establish the accuracy of microscopic analysis. Brain and paired ocular and skeletal muscle samples from 61 steelhead trout (Oncorhynchus mykiss) were fixed in formalin either fresh or after being frozen for 4 weeks. Weighted kappa values showed both high observer accuracy and interobserver agreement in the identification of freeze-thaw status. Based on these findings, microscopic changes in the skeletal muscle, eye, and brain are considered consistent and easily identifiable indicators of a previous freeze-thaw cycle and should not be confused with a pathologic process.
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5
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Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7425142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly (
) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher (
) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher (
) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments.
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6
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Molversmyr E, Devle HM, Naess‐Andresen CF, Ekeberg D. Identification and quantification of lipids in wild and farmed Atlantic salmon (
Salmo salar
), and salmon feed by GC‐MS. Food Sci Nutr 2022; 10:3117-3127. [PMID: 36171771 PMCID: PMC9469852 DOI: 10.1002/fsn3.2911] [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: 07/20/2021] [Revised: 04/13/2022] [Accepted: 04/19/2022] [Indexed: 11/16/2022] Open
Abstract
The fatty acid profiles of wild and farmed Atlantic salmon (Salmo salar) and salmon feed was elucidated and quantitated. Due to the increasing proportion of vegetable oils in salmon feed, it was of interest to evaluate the effects on the farmed salmon fatty acid profile. There was found to be four times more fat in the muscle in farmed compared to wild salmon, 8.97 ± 0.63% and 2.14 ± 0.32%, respectively. The contents of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were 15.0%, 55.4%, and 29.6%, respectively, in farmed salmon, while 26.3%, 47.4%, and 26.3% in wild salmon. The lipids were also fractioned into neutral lipids, free fatty acids, and polar lipids by solid‐phase extraction. Both wild and farmed salmon contained approximately equal amount of eicosapentaenoic acid and docosahexaenoic acid with 520 and 523 mg/100 g fish muscle, respectively. The salmons of both kinds were evaluated from a health perspective by discussing the contents of n‐3 and n‐6 fatty acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids together with nutritional quality indices. In conjunction with a lower fat intake by consumption, the wild Atlantic salmon displayed the most nutritionally beneficial profile.
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Affiliation(s)
- Eivind Molversmyr
- Faculty of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences Ås Norway
| | - Hanne Marie Devle
- Faculty of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences Ås Norway
| | | | - Dag Ekeberg
- Faculty of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences Ås Norway
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7
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Yang K, Bian C, Ma X, Mei J, Xie J. Recent Advances in Emerging Techniques for Freezing and Thawing on Aquatic Products Quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kun Yang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Chuhan Bian
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Xuan Ma
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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8
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Hakim AR, Fauzi A, Pranoto I. Phase change material‐assisted freezing of tuna: Impact on freezing process and thawing loss. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Arif Rahman Hakim
- Research Institute for Fisheries Postharvest Mechanization Ministry of Marine Affairs and Fisheries Yogyakarta Republic of Indonesia
| | - Ahmat Fauzi
- Research Institute for Fisheries Postharvest Mechanization Ministry of Marine Affairs and Fisheries Yogyakarta Republic of Indonesia
| | - Indro Pranoto
- Department of Mechanical and Industrial Engineering Gadjah Mada University Yogyakarta Indonesia
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9
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Stella R, Mastrorilli E, Pretto T, Tata A, Piro R, Arcangeli G, Biancotto G. New strategies for the differentiation of fresh and frozen/thawed fish: Non-targeted metabolomics by LC-HRMS (part B). Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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10
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Jia H, Roy K, Pan J, Mraz J. Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Compr Rev Food Sci Food Saf 2022; 21:1383-1408. [DOI: 10.1111/1541-4337.12883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/20/2022]
Affiliation(s)
- Hui Jia
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Koushik Roy
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jinfeng Pan
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
| | - Jan Mraz
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters University of South Bohemia in Ceske Budejovice České Budějovice Czech Republic
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11
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Brown P, Dave D. Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador's northern cod ( Gadus morhua) fishery. PeerJ 2021; 9:e12526. [PMID: 34966580 PMCID: PMC8667752 DOI: 10.7717/peerj.12526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 10/30/2021] [Indexed: 11/30/2022] Open
Abstract
Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value.
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Affiliation(s)
- Pete Brown
- Centre for Aquaculture and Seafood Development, Fisheries and Marine Institute of Memorial University, Memorial University of Newfoundland, St. John's, NL, Canada
| | - Deepika Dave
- Centre for Aquaculture and Seafood Development, Fisheries and Marine Institute of Memorial University, Memorial University of Newfoundland, St. John's, NL, Canada
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12
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Chan SS, Roth B, Jessen F, Jakobsen AN, Lerfall J. Water holding properties of Atlantic salmon. Compr Rev Food Sci Food Saf 2021; 21:477-498. [PMID: 34873820 DOI: 10.1111/1541-4337.12871] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/08/2021] [Accepted: 10/21/2021] [Indexed: 11/27/2022]
Abstract
With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.
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Affiliation(s)
- Sherry Stephanie Chan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, Stavanger, Norway
| | - Flemming Jessen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
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13
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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] [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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14
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Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112222] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Liu X, Zhang M, Meng XI, Bai Y, Dong X. Effect of Plasma-Activated Water on Shewanella putrefaciens Population Growth and Quality of Yellow River Carp (Cyprinus carpio) Fillets. J Food Prot 2021; 84:1722-1728. [PMID: 34047785 DOI: 10.4315/jfp-21-031] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Plasma-activated water (PAW) is a new sanitizer that has received considerable attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp (Cyprinus carpio) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or SDW activated by plasma discharge for 120 s (PAW120) for 1.5, 3.0, 4.5, or 6.0 min. After being treated by PAW120 for 6 min, the population of S. putrefaciens on carp fillets was significantly (P < 0.05) decreased by 1.03 log CFU/g. Compared with SDW-treated samples, the L* value of PAW120-treated carp fillets was increased and the a* value was decreased after PAW120 treatment, whereas there was no significant (P > 0.05) difference in the b* value. Compared with SDW, PAW120 caused no significant (P > 0.05) changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness. However, 6-min PAW120 treatment caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products. HIGHLIGHTS
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Affiliation(s)
- Xiao Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Mingli Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - X I Meng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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16
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Vilkova D, Kondratenko E, Chèné C, Karoui R. Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03859-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Motavaf F, Mirvaghefi A, Farahmand H, Hosseini SV. Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage. Food Sci Nutr 2021; 9:3015-3025. [PMID: 34136167 PMCID: PMC8194907 DOI: 10.1002/fsn3.2259] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/27/2021] [Accepted: 03/14/2021] [Indexed: 01/29/2023] Open
Abstract
Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB-N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.
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Affiliation(s)
- Forough Motavaf
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Alireza Mirvaghefi
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Hamid Farahmand
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Seyed Vali Hosseini
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
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18
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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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Chiesa LM, Pavlovic R, Nobile M, Di Cesare F, Malandra R, Pessina D, Panseri S. Discrimination between Fresh and Frozen-Thawed Fish Involved in Food Safety and Fraud Protection. Foods 2020; 9:foods9121896. [PMID: 33353233 PMCID: PMC7766691 DOI: 10.3390/foods9121896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
This study aims to discriminate fresh fish from frozen/thawed by identification of the key metabolites that are altered during the freezing/thawing processing. Atlantic salmon (Salmo salar) and bullet tuna (Auxis rochei) were selected as they are representative of broad consumption, and susceptible to pathogen contamination. Atlantic salmon samples were subjected to the following regimes: −20 °C (24h) and −35 °C (15 h) freezing, then thawed respectively in the blast chiller and in the cold room and analyzed immediately or after 10 days; (2) bullet tuna samples were frozen at −18 °C and thawed after 15, 30 and 90 days. High resolution mass spectrometry based on untargeted metabolomic analyses and statistical data treatment confirmed significant variations in the quantity of certain metabolites: the amount of l-phenylalanine in salmon increased immediately after thawing while that of anserine decreased. The concentration of l-arginine and its metabolites was altered at the 10th day after thawing rendering them promising markers of salmon freezing/thawing. As regards bullet tuna, compounds resulting from lipid degradation (l-α-Glyceryl-phosphoryl-choline and N-methyl-ethanolamine phosphate) increased notably during the storage period. This approach could be used to reveal common fraudulent incidents such as deliberate replacement of fresh fish with frozen/thawed, with food safety risks as the primary implication.
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Affiliation(s)
- Luca Maria Chiesa
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
| | - Radmila Pavlovic
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
- Correspondence:
| | - Maria Nobile
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
| | - Federica Di Cesare
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
| | - Renato Malandra
- ATS Milano-Città Metropolitana, Director of Veterinary Unit, 20122 Milano, Italy;
| | - Davide Pessina
- Quality Department, Italian Retail Il Gigante SpA, 20133 Milan, Italy;
| | - Sara Panseri
- Department of Health, Animal Science and Food Safety, Università Degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (L.M.C.); (M.N.); (F.D.C.); (S.P.)
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Duarte AM, Silva F, Pinto FR, Barroso S, Gil MM. Quality Assessment of Chilled and Frozen Fish-Mini Review. Foods 2020; 9:E1739. [PMID: 33255842 PMCID: PMC7760111 DOI: 10.3390/foods9121739] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/16/2020] [Accepted: 11/16/2020] [Indexed: 11/16/2022] Open
Abstract
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.
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Affiliation(s)
- Ana M. Duarte
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (A.M.D.); (F.S.); (F.R.P.); (S.B.)
| | - Frederica Silva
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (A.M.D.); (F.S.); (F.R.P.); (S.B.)
- MARE—Marine and Environmental Sciences Centre, Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Filipa R. Pinto
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (A.M.D.); (F.S.); (F.R.P.); (S.B.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (A.M.D.); (F.S.); (F.R.P.); (S.B.)
| | - Maria Manuel Gil
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
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21
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Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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22
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El-Bialy HAA, Abd El-Khalek HH. A comparative study on astaxanthin recovery from shrimp wastes using lactic fermentation and green solvents:an applied model on minced Tilapia. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2020. [DOI: 10.1080/16878507.2020.1789388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Heba Abd Alla El-Bialy
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department Atomic Energy Authority, Cairo, Egypt
| | - Hanan Hassan Abd El-Khalek
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department Atomic Energy Authority, Cairo, Egypt
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Shumilina E, Møller IA, Dikiy A. Differentiation of fresh and thawed Atlantic salmon using NMR metabolomics. Food Chem 2020; 314:126227. [PMID: 31986341 DOI: 10.1016/j.foodchem.2020.126227] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 01/11/2020] [Accepted: 01/14/2020] [Indexed: 11/18/2022]
Abstract
NMR metabolomics approach was used to distinguish fresh and thawed Atlantic salmon. Statistical analysis revealed significant differences in the concentration of some metabolites in reference and frozen-thawed fish during its storage. It was found that salmon freezing/thawing caused a significant increase in the concentration of fumarate and phenylalanine in stored salmon muscle. The concentration of fumarate increased until the 3rd-5th day after thawing and then gradually decreased, reaching zero after two weeks of storage. The concentration of phenylalanine was constantly increased during the storage time. Furthermore, it was detected that aspartate was formed in the flesh of only thawed fish after the second day of storage. Its concentration followed the same trend as fumarate reaching its maximal concentration on the 3rd-5th day after thawing (up to 3.8 mg in 100 g of muscle) and gradually decreased to zero. Aspartate formation was influenced by storage time after thawing and not by the time after slaughter. We propose to use the formation of aspartate in stored salmon flesh as a marker of salmon freezing/thawing.
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Affiliation(s)
- Elena Shumilina
- Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway.
| | - Ida Aksland Møller
- Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
| | - Alexander Dikiy
- Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway
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