1
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Li M, Zhou R, Wang Y, Lu Y, Chu X, Dong C. Heterologous expression of frog antimicrobial peptide Odorranain-C1 in Pichia pastoris: Biological characteristics and its application in food preservation. J Biotechnol 2024; 390:50-61. [PMID: 38789049 DOI: 10.1016/j.jbiotec.2024.05.009] [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: 04/04/2024] [Revised: 05/12/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
To reduce food spoilage and deterioration caused by microbial contamination, antimicrobial peptides (AMPs) have gradually gained attention as a biological preservative. Odorranain-C1 is an α-helical cationic antimicrobial peptide extracted from the skin of frogs with broad-spectrum antimicrobial activity. In this study, we achieved the expression of Odorranain-C1 in Pichia pastoris (P. pastoris) (also known as Komagataella phaffii) by employing DNA recombination technology. The recombinant Odorranain-C1 showed broad-spectrum antibacterial activity and displayed a minimum inhibitory concentration within the range of 8-12 μg.mL-1. Meanwhile, Odorranain-C1 exhibited superior stability and lower hemolytic activity. Mechanistically, Odorranain-C1 disrupted the bacterial membrane's integrity, ultimately causing membrane rupture and subsequent cell death. In tilapia fillets preservation, Odorranain-C1 inhibited the total colony growth and pH variations, while also reducing the production of total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA). In conclusion, these studies demonstrated the efficient recombinant expression of Odorranain-C1 in P. pastoris, highlighting its promising utilization in food preservation.
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Affiliation(s)
- Mengru Li
- College of Marine and Environmental Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ruonan Zhou
- College of Marine and Environmental Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuanyuan Wang
- College of Marine and Environmental Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Lu
- College of Marine and Environmental Sciences, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xinlei Chu
- Department of Epidemiology and Biostatistics, Tianjin Medical University Cancer Institute and Hospital, Tianjin 300060, China.
| | - Chunming Dong
- College of Marine and Environmental Sciences, Tianjin University of Science and Technology, Tianjin 300457, China.
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2
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Zhu C, Zeng X, Chen L, Liu M, Zheng M, Liu J, Liu H. Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage. Food Chem 2024; 434:137464. [PMID: 37722334 DOI: 10.1016/j.foodchem.2023.137464] [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: 02/13/2023] [Revised: 08/26/2023] [Accepted: 09/11/2023] [Indexed: 09/20/2023]
Abstract
Ultra-high pressure (UHP) and magnetic field (MF) are emerging food preservation technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic products quality is insufficient. Hence, we explored the effects of UHP-MF treatment on the protein properties, microbial action and quality characteristics of stored grass carp fillets. Results showed that 300 MPa UHP treatment combined with MF storage (UHP300-MF) delayed the protein oxidation of stored fillets by inhibiting the accumulation of protein radical and the formation of lipid pro-oxidation products, thus the quality (texture, color) deterioration caused by oxidation was deferred. Additionally, 16S rDNA bacteria flora analysis revealed that UHP300-MF treatment inhibited the flora activity and diversity of fillets, delayed the protein degradation and quality deterioration caused by microbial action. Overall, UHP300-MF treatment suppressed the lipid and protein oxidation as well as microbial action, retarded the quality deterioration, and prolonged the shelf life of stored fillets.
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Affiliation(s)
- Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Xinyao Zeng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Lihang Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China.
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3
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Peng Z, Wang G, Wang JJ, Zhao Y. Anti-browning and antibacterial dual functions of novel hydroxypyranone-thiosemicarbazone derivatives as shrimp preservative agents: Synthesis, bio-evaluation, mechanism, and application. Food Chem 2023; 419:136106. [PMID: 37030204 DOI: 10.1016/j.foodchem.2023.136106] [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: 01/07/2023] [Revised: 03/21/2023] [Accepted: 04/02/2023] [Indexed: 04/10/2023]
Abstract
To develop new shrimp preservative agents with dual functions of anti-browning and antibacterial, thirteen hydroxypyranone-thiosemicarbazone derivatives were prepared according to molecular hybridization. Thereinto, compound 7j (IC50 = 1.99 ± 0.19 μM) shown the strongest anti-tyrosinase activity and was about twenty-three folds stronger than kojic acid (45.73 ± 4.03 μM). The anti-tyrosinase mechanism of 7j was illustrated through enzyme kinetic, copper ion chelating ability, fluorescence quenching, ultraviolet spectrum, AFM analysis, and molecular docking study. On the other hand, antibacterial assay and time-kill kinetics analysis confirmed that 7j also had good antibacterial activity against V. parahaemolyticus (MIC = 0.13 mM). PI uptake test, SDS-PAGE, and fluorescence spectrometry analysis proved that 7j can affect the bacterial cell membrane. Finally, the shrimp preservation and safety study indicated that 7j has dual effects of inhibiting bacterial growth and preventing enzyme browning, and can be applied to the preservation of fresh shrimp.
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Affiliation(s)
- Zhiyun Peng
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang 55004, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guangcheng Wang
- Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang 550004, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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4
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Das SK, Vishakha K, Das S, Ganguli A. Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2023. [DOI: 10.1080/10498850.2023.2174392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Sudip Kumar Das
- Department of Microbiology, Techno India University, Saltlake City, Kolkata, India
| | - Kumari Vishakha
- Department of Microbiology, Techno India University, Saltlake City, Kolkata, India
| | - Shatabdi Das
- Department of Microbiology, Techno India University, Saltlake City, Kolkata, India
| | - Arnab Ganguli
- Department of Microbiology, Techno India University, Saltlake City, Kolkata, India
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5
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Yan F, Zhong J, Chen J, Liu W, Chen X. Application of alginate oligosaccharide produced by enzymatic hydrolysis in the preservation of prawns. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101897] [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]
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6
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Ling Y, Zhou M, Qiao Y, Xiong G, Wei L, Wang L, Wu W, Shi L, Ding A, Li X. Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets ( Lctalurus punctatus) During Refrigeration. Front Nutr 2022; 9:880370. [PMID: 35873429 PMCID: PMC9298495 DOI: 10.3389/fnut.2022.880370] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/11/2022] [Indexed: 11/23/2022] Open
Abstract
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.
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Affiliation(s)
- Yuzhao Ling
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lingyun Wei
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xin Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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7
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Zhou D, Zhang H, Shen P, Cui Y, Ye X, Zhou D. The Effect of Chitosan Treatment on the Microbial Diversity of Cold-Stored Macrobrachium rosenbergii. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2081063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dan Zhou
- Agriculture Ministry Key Laboratory of Healthy Freshwater Aquaculture, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
| | - Haiqi Zhang
- Agriculture Ministry Key Laboratory of Healthy Freshwater Aquaculture, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
| | - Pengcheng Shen
- Agriculture Ministry Key Laboratory of Healthy Freshwater Aquaculture, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
| | - Yanna Cui
- Agriculture Ministry Key Laboratory of Healthy Freshwater Aquaculture, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
| | - Xueping Ye
- Agriculture Ministry Key Laboratory of Healthy Freshwater Aquaculture, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
| | - Dongren Zhou
- Agriculture Ministry Key Laboratory of Healthy Freshwater Aquaculture, Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
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8
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Xia W, Chakka VP, Chen K, Wang F, Xie YY, Hider RC, Zhou T. A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wei Xia
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Vara Prasad Chakka
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Yuan-Yuan Xie
- Department of Food Engineering, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, P R China
| | - Robert C. Hider
- Division of Pharmaceutical Science, King’s College London, London, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
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9
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Peng Z, Li Y, Tan L, Chen L, Shi Q, Zeng QH, Liu H, Wang JJ, Zhao Y. Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps. Food Chem 2022; 378:132127. [PMID: 35033723 DOI: 10.1016/j.foodchem.2022.132127] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 01/02/2022] [Accepted: 01/08/2022] [Indexed: 11/04/2022]
Abstract
A series of gallic acid-benzylidenehydrazine hybrids were synthesized and evaluated for their tyrosinase inhibitory activity. Thereinto, compounds 5d and 5f potently inhibited tyrosinase with IC50 of 15.3 and 3.3 μM, compared to kojic acid (44.4 μM). The inhibition mechanism suggested that 5d and 5f not only chelated with Cu2+, but also reduced Cu2+ to Cu1+ in the tyrosinase active site. Additionally, 5d and 5f exhibited strong DPPH scavenging and antibacterial activities against Vibrio parahaemolyticu and Staphylococcus aureus, which can be attributed to the function of gallic acid and hydrazone moiety. These compounds also exhibited capacity to preserve fresh-cut apples and shrimps. Finally, 5d and 5f exhibited low cytotoxic activity in a human cell line (HEK293). Therefore, these compounds possess anti-tyrosinase, antioxidant, and antibacterial activities, and can be used in the development of novel food preservatives.
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Affiliation(s)
- Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lijun Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China.
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
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10
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Li Y, Cui L, Du F, Han X, Li J. Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid (
Illex
argentinus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Lei Cui
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Fengxia Du
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xiao Han
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jianrong Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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11
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Hu F, Sun T, Xie J, Xue B, Li X, Gan J, Li L, Shao Z. Functional properties and preservative effect on Penaeus vannamei of chitosan films with conjugated or incorporated chlorogenic acid. Int J Biol Macromol 2020; 159:333-340. [PMID: 32422261 DOI: 10.1016/j.ijbiomac.2020.05.089] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/13/2020] [Accepted: 05/13/2020] [Indexed: 11/30/2022]
Abstract
The chlorogenic acid-grafted-chitosan conjugates (CA-g-CS) with three grafting ratios were synthesized. Then the CA-g-CS conjugated films (CA-g-CS I, CA-g-CS II, and CA-g-CS III) and the CA-CS incorporated films (CA-CS I, CA-CS II, and CA-CS III) with equivalent chlorogenic acid content were prepared, respectively. The physical, mechanical, and biological properties of CA-g-CS conjugated and CA-CS incorporated films were evaluated. Further, the CA-g-CS III and CA-CS III were chosen to evaluate their preservative effect on shrimp. Compared with CS film, CA-g-CS conjugated and CA-CS incorporated films showed enhanced opacity and water solubility, changed thickness and water vapor permeability, and reduced moisture content, tensile strength and elongation at break. Conjugation or incorporation of CA enhanced antioxidant and antibacterial activities of CS films, and these activities increased with the increasing of CA content. CA-g-CS III showed better preservative effect on shrimp than CA-CS III in terms of weight loss, pH value, total volatile basic nitrogen, total bacterial count and sensory score of shrimp during storage. Therefore, CA-g-CS conjugated films exhibited better bioactivities and preservative effect on shrimp than CA-CS incorporated films. Compared with incorporation, conjugation of CA with CS is a more efficient way to improve properties of CS film.
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Affiliation(s)
- Fei Hu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Xiaohui Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jianhong Gan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Li Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Zehuai Shao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
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12
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Yaqoob Z, Arshad MS, Khan MK, Imran M, Ahmad MH, Ahmad S, Nisa MU, Anjum FM, Khan U, Khalid W, Suleria HAR. Ultrasound-assisted extraction of guava and papaya leaves for the development of functional shrimp patties. Food Sci Nutr 2020; 8:3923-3935. [PMID: 32724653 PMCID: PMC7382107 DOI: 10.1002/fsn3.1706] [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: 11/12/2019] [Revised: 05/16/2020] [Accepted: 05/19/2020] [Indexed: 11/07/2022] Open
Abstract
The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
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Affiliation(s)
- Zubda Yaqoob
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Muhammad Kamran Khan
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Imran
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Sheraz Ahmad
- Department of Food ScienceFaculty of BiosciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Mehr un Nisa
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Urooj Khan
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Waseem Khalid
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
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13
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Li Y, Zou Q, Song S, Sun T, Li J. Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of
Sciaenops ocellatus
during refrigerated storage. J Food Saf 2020. [DOI: 10.1111/jfs.12777] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Qian Zou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Suzhen Song
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
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14
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Zhang Z, Xia G, Yang Q, Fan X, Lyu S. Effects of chitosan-based coatings on storage quality of Chinese shrimp. Food Sci Nutr 2019; 7:4085-4094. [PMID: 31890188 PMCID: PMC6924340 DOI: 10.1002/fsn3.1275] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/10/2019] [Accepted: 10/15/2019] [Indexed: 01/03/2023] Open
Abstract
We investigated the effects of chitosan-based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε-polylysine (CH + ε-PL), chitosan combined with ε-polylysine and carrageenan (CH + ε-PL + CA), and compared with a control. The bacteriological characteristics [total viable count (TVC)], chemical indexes including pH, thiobarbituric acid (TBA) value, K-value, and total volatile basic nitrogen (TVB-N), texture (hardness, chewiness, and elasticity), and sensory changes were assessed. The increases in TVC, pH, TBA, K-value, and TVB-N were observed to be delayed by preservation treatments, and the textural and sensory characteristics indicated that the treated shrimp were preserved more effectively than the control. Treatment with chitosan combined with ε-polylysine and carrageenan was the most effective preservation method than treatment with chitosan alone or chitosan and ε-polylysine; the shelf life was also prolonged. Therefore, treatment with chitosan combined with ε-polylysine and carrageenan is proposed as a potential method for shelf life extension of Chinese shrimp for refrigerated storage.
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Affiliation(s)
- Zhen Zhang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Guanghui Xia
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Qiang Yang
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Xinwen Fan
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Shuxia Lyu
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
- College of Bioscience and BiotechnologyShenyang Agricultural UniversityShenyangChina
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15
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Chen K, Shao LL, Huo YF, Zhou JM, Zhu Q, Hider RC, Zhou T. Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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McDermott A, Whyte P, Brunton N, Lyng J, Fagan J, Bolton D. The effect of organic acid and sodium chloride dips on the shelf-life of refrigerated Irish brown crab (Cancer pagurus) meat. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Nga Ombede SN, Kaktcham PM, Seydi M, Zambou Ngoufack F. Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated withLactobacillusplantarumLp6SH, LactobacillusrhamnosusYoba, and their cell‐free culture supernatants during storage at 4°C. J Food Saf 2018. [DOI: 10.1111/jfs.12579] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sabine Ninelle Nga Ombede
- Department of Processing and Quality Control of Fishery ProductsInstitute of Fisheries and Aquatic Sciences Douala Cameroon
- Service of Hygiene and Processing of Food of Animal Origin, Interstate School of veterinary Science and Medicine of Dakar Dakar Senegal
| | - Pierre Marie Kaktcham
- Laboratory of Biochemistry, Faculty of Science, Department of Biochemistry, Food Science and Nutrition (LABPMAN)University of Dschang Dschang Cameroon
| | - Malang Seydi
- Service of Hygiene and Processing of Food of Animal Origin, Interstate School of veterinary Science and Medicine of Dakar Dakar Senegal
| | - François Zambou Ngoufack
- Laboratory of Biochemistry, Faculty of Science, Department of Biochemistry, Food Science and Nutrition (LABPMAN)University of Dschang Dschang Cameroon
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18
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Farshidi M, Yousefi M, Ehsani A. The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp ( Penaeus merguiensis) during cold storage (4 ± 1°C). Food Sci Nutr 2018; 6:1378-1386. [PMID: 30258579 PMCID: PMC6145278 DOI: 10.1002/fsn3.669] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/30/2018] [Accepted: 04/08/2018] [Indexed: 11/25/2022] Open
Abstract
Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB-N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.
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Affiliation(s)
- Maryam Farshidi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
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19
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Hamilton KA, Chen A, de-Graft Johnson E, Gitter A, Kozak S, Niquice C, Zimmer-Faust AG, Weir MH, Mitchell J, Gurian P. Salmonella risks due to consumption of aquaculture-produced shrimp. MICROBIAL RISK ANALYSIS 2018; 9:22-32. [PMID: 30525084 PMCID: PMC6277047 DOI: 10.1016/j.mran.2018.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The use of aquaculture is increasing to meet the growing global demand for seafood. However, the use of aquaculture for seafood production incurs potential human health risks, especially from enteric bacteria such as Salmonella spp. Salmonella spp. was the most frequently reported cause of outbreaks associated with crustaceans from 1998 to 2004. Among crustacean species, shrimp are the most economically important, internationally traded seafood commodity, and the most commonly aquaculture-raised seafood imported to the United States. To inform safe aquaculture practices, a quantitative microbial risk assessment (QMRA) was performed for wastewater-fed aquaculture, incorporating stochastic variability in shrimp growth, processing, and consumer preparation. Several scenarios including gamma irradiation, proper cooking, and improper cooking were considered in order to examine the relative importance of these practices in terms of their impact on risk. Median annual infection risks for all scenarios considered were below 10-4, however 95th percentile risks were above 10-4 annual probability of infection and 10-6 DALY per person per year for scenarios with improper cooking and lack of gamma irradiation. The greatest difference between microbiological risks for the scenarios tested was observed when comparing proper vs. improper cooking (5 to 6 orders of magnitude) and gamma irradiation (4 to 5 orders of magnitude) compared to (up to less than 1 order of magnitude) for peeling and deveining vs. peeling only. The findings from this research suggest that restriction of Salmonella spp. to low levels (median 5 to 30 per L aquaculture pond water) may be necessary for scenarios in which proper downstream food handling and processing cannot be guaranteed.
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Affiliation(s)
- Kerry A. Hamilton
- Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104
| | - Arlene Chen
- Maryland Pathogen Research Center, Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, MD 20742
| | - Emmanuel de-Graft Johnson
- Department of Mathematics, Faculty of Physical and Computational Sciences, College of Science, Kwame Nkrumah University of Science and Technology, SCB/AMC SF 24/B6-KNUST, Kumasi Ghana
| | - Anna Gitter
- Water Management and Hydrological Sciences Program, Texas A&M University, 400 Bizzell Street, College Station, Texas 77843
| | - Sonya Kozak
- School of Medicine, Griffith University, Gold Coast, Australia
| | - Celma Niquice
- Faculty of Civil Engineering and Geosciences, Technical University of Delft, Netherlands
| | - Amity G. Zimmer-Faust
- Western Ecology Division, National Health and Environmental Effects Research Laboratory, U.S. Environmental Protection Agency, USA
| | - Mark H. Weir
- Division of Environmental Health Sciences and Department of Civil Environmental and Geodetic Engineering, The Ohio State University
| | - Jade Mitchell
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 S. Shaw Lane, East Lansing, MI 48824
| | - Patrick Gurian
- Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104
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20
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Ju J, Liao L, Qiao Y, Xiong G, Li D, Wang C, Hu J, Wang L, Wu W, Ding A, Shi L, Li X. The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Sun T, Qin Y, Xu H, Xie J, Hu D, Xue B, Hua X. Antibacterial activities and preservative effect of chitosan oligosaccharide Maillard reaction products on Penaeus vannamei. Int J Biol Macromol 2017; 105:764-768. [PMID: 28732733 DOI: 10.1016/j.ijbiomac.2017.07.100] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 07/07/2017] [Accepted: 07/15/2017] [Indexed: 11/29/2022]
Abstract
The purpose of this study was to understand the influence of Maillard reaction (MR) on bioactivity of chitosan oligosaccharide (COS). The antibacterial activity against Pseudomonas aeruginosa and Vibrio parahaemolyticus and preservative effect of two kinds of COS MR products (MRPs) on Penaeus vannamei were evaluated. The structures of CG (MRPs of COS and glucose) and CM (MRPs of COS and maltose) were characterized by FT-IR and their molecular weights were measured by gel permeation chromatography (GPC). The results showed that CG has enhanced antibacterial activity and preservative effect compared to COS by evaluating total volatile base-nitrogen (TVB-N), trimethylamine (TMA), pH, total bacterial count (TBC) and sensory evaluation. Meanwhile, CM showed decreased antibacterial activity and preservative effect compared to COS by evaluating TMA, pH and TBC. The results indicated that antibacterial activity and preservative effect of COS increased or decreased after MR. In other words, the type of reducing sugar involved in MR had a great impact on the functional properties of COS-saccharide MRPs and their application to be used as a food preservative.
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Affiliation(s)
- Tao Sun
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China.
| | - Yingying Qin
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Honglei Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Dongmei Hu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Bin Xue
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Xinyi Hua
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China
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22
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Li Y, Yang Z, Li J. Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:291-298. [PMID: 27013186 DOI: 10.1002/jsfa.7730] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 03/16/2016] [Accepted: 03/16/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Shrimp is a low-fat, high-protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific white shrimp were assessed during refrigerated storage. Pacific white shrimp samples were treated with 5 g L-1 polyphenols, and 8 g L-1 polysaccharides, then stored at 4 ± 1 °C for 8 days. All samples were subjected to measurement of total viable count (TVC), pH, total volatile basic nitrogen (TVB-N), K-value, thiobarbituric acid (TBA), polyphenol oxidase (PPO) activity, and were also assessed by sensory evaluation. RESULTS The results showed that PP, PS, and the mixture of polyphenols and polysaccharides (PP+PS) could inhibit the increase of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K-value, and reduce total viable count (TVC) compared with the control group. PP could also inhibit polyphenol oxidase (PPO) activity. Sensory evaluation proved the efficacy of PP and PS by maintaining the overall quality of Pacific white shrimp during refrigerated storage. Moreover, PP+PS could extend the shelf-life of shrimp by 3-4 days compared with the control group. CONCLUSION PP+PS could more effectively maintain quality and extend shelf-life during refrigerated storage. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yingchang Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Zhongyan Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Centre for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
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23
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Dai XY, Zhang MX, Wei XY, Hider RC, Zhou T. Novel Multifunctional Hydroxypyridinone Derivatives as Potential Shrimp Preservatives. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1694-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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24
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Arshad K, Sudha K, Mohamed Hatha AA, Aneesh PT, Helna AK, Anilkumar G. Effect by Gamma Irradiation and Low-Temperature Storage on Bacteriological Profile of Edible Estuarine Crab Scylla serrata. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Keethadath Arshad
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Kappalli Sudha
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Abdulla A. Mohamed Hatha
- Department of Marine Biology, Microbiology and Biochemistry; School of Marine Sciences; CUSAT; Cochin India
| | - Panakkool-Thamban Aneesh
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
| | - Ameri Kottarathil Helna
- Post Graduate Department of Zoology and Research Centre; Sree Narayana College; Kannur 670 007 India
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Soltanizadeh N, Mousavinejad MS. The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6647-54. [PMID: 26396412 PMCID: PMC4573173 DOI: 10.1007/s13197-015-1747-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2015] [Accepted: 01/21/2015] [Indexed: 11/24/2022]
Abstract
Green tiger shrimp (Penaeus semisulcatus) is an important aquaculture species worldwide. Its perishable nature, however, needs preservation methods to ensure its quality and shelf life. In this study, the effects of Aloe vera coating on the quality and shelf life of shrimps during cold storage were investigated. Shrimp samples were dipped in aqueous solutions containing 25%, 50%, 75%, and 100% Aloe vera gel before storage at 4 °C for 7 days. Drip loss, pH, TBA, TVB-N, and texture of both the control and treated shrimp samples were analyzed periodically. There were significant differences between coated shrimps and the control group in all parameters evaluated. Aloe vera at 75% and 100% concentrations was able to prevent lipid oxidation and drip loss properly; however, coatings containing 25% Aloe vera did not have the desired effects on these characteristics. Shrimps coated with higher concentrations of Aloe vera had better textural properties during cold storage. Results also indicated the positive effects of Aloe vera coating on the sensory quality of shrimp.
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Affiliation(s)
- Nafiseh Soltanizadeh
- />Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, IR 84156-83111 Iran
| | - Mohsen S. Mousavinejad
- />Department of Natural Resources, Isfahan University of Technology, Isfahan, IR 84156-83111 Iran
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26
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Luo Z, Qin Y, Ye Q. Effect of nano-TiO2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12807] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Zisheng Luo
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Yu Qin
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
| | - Qingyang Ye
- Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China
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27
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Slattery SL, Palmer PJ. Modified Atmosphere Packaging (MAP) for Control of Black Spot Formation in Chilled Prawns. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.729256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Retention of shelf life and microbial quality of seer fish stored in modified atmosphere packaging and sodium acetate pretreatment. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.04.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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30
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Xu LL, Hu PP, Kong XL, Hider RC, Zhou T, Dai ZY. 3-Hydroxypyridinone-l-phenylalanine conjugates with antimicrobial and tyrosinase inhibitory activities as potential shrimp preservatives. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12367] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li-Li Xu
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou Zhejiang 310035 China
| | - Pan-Pan Hu
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou Zhejiang 310035 China
| | - Xiao-Le Kong
- Division of Pharmaceutical Science; King's College London; Franklin-Wilkins Building 150 Stamford Street London SE1 9NH UK
| | - Robert C. Hider
- Division of Pharmaceutical Science; King's College London; Franklin-Wilkins Building 150 Stamford Street London SE1 9NH UK
| | - Tao Zhou
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou Zhejiang 310035 China
| | - Zhi-Yuan Dai
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou Zhejiang 310035 China
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31
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Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1918-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp. Radiat Phys Chem Oxf Engl 1993 2012. [DOI: 10.1016/j.radphyschem.2012.07.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Mu H, Chen H, Fang X, Mao J, Gao H. Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2177-2182. [PMID: 22290525 DOI: 10.1002/jsfa.5605] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2011] [Revised: 12/19/2011] [Accepted: 12/21/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Shrimp is a very perishable product and postmortem changes occur rapidly. Sulfiting agents were once and are still widely used as a preservative in the shrimp industry. However, the application of sulfite in shrimp may pose a risk to human health. Thus development of a natural preservative as a sulfite alternative to extend the shelf life of Pacific white shrimp is urgently needed. RESULTS The effects of cinnamaldehyde essential oil (1 and 5 g kg(-1) ) on the shelf life of Pacific white shrimp stored at 4 °C were investigated. As the concentration of cinnamaldehyde increased, residual polyphenoloxidase (PPO) enzyme activity decreased. Kinetic analysis showed that cinnamaldehyde was a noncompetitive inhibitor for the oxidation of L-DOPA (L-3,4-dihydroxyphenylalanine) by PPO of Pacific white shrimp. Based on this study, shrimp treated with 5 g kg(-1) cinnamaldehyde possessed the lowest aerobic plate count, total volatile basic nitrogen, and pH values in all treatments after 10 days of storage. According to the results of L*, cinnamaldehyde showed inhibitory activity toward the formation of melanosis. CONCLUSION Treatment with cinnamaldehyde could improve the sensory properties and extend the shelf life of Pacific white shrimp to 8 days. Therefore, cinnamaldehyde could be used as a promising natural preservative for inhibiting melanosis and preventing the growth of microbes during the chilled storage of Pacific white shrimp.
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Affiliation(s)
- Honglei Mu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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34
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Wan Norhana M, Poole SE, Deeth HC, Dykes GA. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C. Food Microbiol 2012; 31:43-50. [DOI: 10.1016/j.fm.2012.01.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 01/10/2012] [Accepted: 01/25/2012] [Indexed: 12/01/2022]
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35
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Effect of Modified Atmosphere with Varying O 2 Concentrations on the Quality of Packed Pacific White Shrimp ( Penaeus vannamei) during Cold Storage. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.535-537.1054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2had the best appearance with lighter blackspots during storage. Low O2concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2concentration with low CO2concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.
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36
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Fall PA, Pilet MF, Leduc F, Cardinal M, Duflos G, Guérin C, Joffraud JJ, Leroi F. Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C. Int J Food Microbiol 2012; 152:82-90. [DOI: 10.1016/j.ijfoodmicro.2011.07.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Revised: 07/05/2011] [Accepted: 07/06/2011] [Indexed: 11/26/2022]
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37
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Jiang M, Liu S, Wang Y. Effects of Antimicrobial Coating from Catfish Skin Gelatin on Quality and Shelf Life of Fresh White Shrimp (Penaeus vannamei). J Food Sci 2011; 76:M204-9. [DOI: 10.1111/j.1750-3841.2011.02056.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Mastromatteo M, Danza A, Conte A, Muratore G, Del Nobile MA. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. Int J Food Microbiol 2010; 144:250-6. [PMID: 21047694 DOI: 10.1016/j.ijfoodmicro.2010.10.002] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2010] [Revised: 09/28/2010] [Accepted: 10/02/2010] [Indexed: 11/28/2022]
Abstract
In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O(2); 95% CO(2)). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000 ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6 days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of about 14 days for the active coating under MAP compared to the same samples in air (5 days) was obtained.
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Affiliation(s)
- Marianna Mastromatteo
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione, dei Prodotti Tipici e di Qualità, BIOAGROMED- Via Napoli, 52, 71100 Foggia, Italy
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39
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Mohan C, Ravishankar C, Srinivasa Gopal T, Lalitha K, Asok Kumar K. Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice. Food Microbiol 2010; 27:526-34. [DOI: 10.1016/j.fm.2010.01.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2009] [Revised: 01/18/2010] [Accepted: 01/20/2010] [Indexed: 11/25/2022]
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40
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Wang H, Yang R, Liu Y, Zhang W, Zhao W, Zhang Y, Hua X. Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02179.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF. Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon. J Food Prot 2009; 72:365-74. [PMID: 19350982 DOI: 10.4315/0362-028x-72.2.365] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Previously isolated lactic acid bacteria (LAB) from seafood products have been investigated for their capacity to increase the sensory shelf life of vacuum-packaged shrimp and cold-smoked salmon and to inhibit the growth of three pathogenic bacteria. Two different manufactured batches of cooked, peeled, and vacuum-packaged shrimp were inoculated with seven LAB strains separately at an initial level of 5 log CFU g-t, and the spoilage was estimated by sensory analysis after 7 and 28 days of storage at 8 degrees C. Two Leuconostoc gelidum strains greatly extended the shelf life of both batches, two Lactococcus piscium strains had a moderate effect, two bacteria were spoilers (Lactobacillus fuchuensis and Carnobacterium alterfunditum), and the last one (another Leuconostoc gelidum strain) showed highly variable results depending on the batch considered. The four strains showing the best results (two Leuconostoc gelidum and two Lactococcus piscium strains) were selected for the same experiment in cold-smoked salmon. In this product, Lactococcus piscium strains showed better inhibiting capacities, improving the sensory quality significantly at 14 and 28 days of storage. Finally, the inhibiting capacities of two strains (one Leuconostoc gelidum strain and one Lactococcus piscium strain) were tested against three pathogenic bacteria (Vibrio cholerae, Listeria monocytogenes, and Staphylococcus aureus) by challenge tests in shrimp. LAB and pathogenic bacteria were coinoculated in vacuum-packaged shrimp and enumerated during 5 weeks. Lactococcus piscium strain EU2241 was able to reduce significantly the number of Listeria monocytogenes and S. aureus organisms in the product by 2 log throughout the study for Listeria monocytogenes and up to 4 weeks for S. aureus.
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Affiliation(s)
- S Matamoros
- UMR INRA 1014 SECALIM ENITIAA, Nantes, France
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42
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Cadun A, Kışla D, Çaklı Ş. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem 2008; 109:81-7. [DOI: 10.1016/j.foodchem.2007.12.021] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2007] [Revised: 11/30/2007] [Accepted: 12/13/2007] [Indexed: 11/29/2022]
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43
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Microbiological Quality of Farmed Tropical Freshwater Prawn(Macrobrachium rosenbergiide Man). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2006. [DOI: 10.1300/j030v15n01_05] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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44
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Altieri C, Speranza B, Del Nobile MA, Sinigaglia M. Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. J Appl Microbiol 2005; 99:1294-302. [PMID: 16313401 DOI: 10.1111/j.1365-2672.2005.02740.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS The present study was aimed to evaluate the microbiological and sensory characteristics of biopreserved packed fresh plaice (Pleuronectes platessa), during storage. METHODS AND RESULTS Fish samples were treated with a Bifidobacterium bifidum strain and thymol as preservatives, stored at different temperatures (4 and 12 degrees C) and package atmospheres (in air, under vacuum, modified atmosphere). Data about the total viable count (TVC) were used to predict the shelf life of the fish fillets as affected by the preservatives used and the storage conditions. Data obtained revealed that B. bifidum could perform an efficient synergy with thymol, in controlling the hygiene biological markers. Besides, the tested bifidobacterial species, combined with low storage temperature and anoxia/hypoxia, showed a great efficacy against the main fresh packaged fish spoilage species (Pseudomonas spp., Photobacterium phosphoreum). CONCLUSIONS The studied technique could be considered effective in fresh fish spoilage control. SIGNIFICANCE AND IMPACT OF THE STUDY Great interest is developing on food biopreservation, because of the ever increasing needs to protect consumers' and environment's health, and to revalorize some important food characteristics, such as naturalness and authenticity, without leaving the safety aside.
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Affiliation(s)
- C Altieri
- Department of Food Science, Faculty of Agricultural, Foggia University, Foggia, Italy.
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45
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Nerantzaki A, Tsiotsias A, Paleologos EK, Savvaidis IN, Bezirtzoglou E, Kontominas MG. Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4±0.5°C. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0042-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Gelman A, Sachs O, Khanin Y, Drabkin V, Glatman L. Effect of ozone pretreatment on fish storage life at low temperatures. J Food Prot 2005; 68:778-84. [PMID: 15830670 DOI: 10.4315/0362-028x-68.4.778] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of the present study was to determine the effect of ozone pretreatment of live fish on their shelf life and storage characteristics during storage at 0 and 5 degrees C. The evaluation included sensory, chemical, physical, and bacteriological tests at set intervals throughout a storage period of 30 days under two temperature regimes (0 and 5 degrees C). The results of the sensory tests showed that ozone pretreatment of live tilapia prolonged their shelf life by 12 days and improved their quality characteristics during storage at 0 degrees C for 30 days. These results were corroborated by the bacteriological tests. The sensory qualities of ozone-treated tilapia stored at 5 degrees C became unacceptable 3 days later than those of control fish. Although the most important factor affecting the fish shelf life is storage temperature, the combination of ozone pretreatment with storage at 0 degrees C appears to be a promising means of prolonging the shelf life.
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Affiliation(s)
- A Gelman
- Kimron Veterinary Institute, Bet Dagan 50250, Israel.
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47
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Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00065-0] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Harpaz S, Glatman L, Drabkin V, Gelman A. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer). J Food Prot 2003; 66:410-7. [PMID: 12636293 DOI: 10.4315/0362-028x-66.3.410] [Citation(s) in RCA: 151] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Sensory and microbiological characteristics of Asian sea bass (Lates calcarifer) fish raised in a freshwater pond were evaluated during cold storage for 33 days. Whole fish (averaging 400 g each) were stored in a cold storage room at 0 to 2 degrees C. Essential oils of herbs--thyme (Thymus vulgaris) and oregano (Origanum vulgare)--added at 0.05% (vol/vol) were used as preservatives. On the basis of the sensory test results as well as the bacteriological tests, the addition of oregano and thyme essential oils can considerably slow the process of spoilage. The fish treated with these oils were still fit for human consumption after 33 days of storage. The results obtained through sensory tests are corroborated to a great extent by the chemical (hypoxanthine) tests and to a lesser extent by the physical (Cosmos units) tests. The initial total bacteriological counts were 1.7 x 10(3) CFU/cm2 on the fish surface and <10(2) CFU/g in the fish flesh, and in the control treatment (without preservatives), these counts rose continuously, reaching around 10(7) CFU/cm2 on the fish surface and 10(3) CFU/g in the flesh after 33 days of storage at 0 to 2 degrees C. The use of herbal essential oils as preservatives, on the other hand, resulted in a maximal count of 10(5) CFU/cm2 on the fish surface, while the bacterial count in the flesh remained <10(2) CFU/g by the end of the 33-day storage period at 0 to 2 degrees C.
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Affiliation(s)
- S Harpaz
- Department of Aquaculture, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel.
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49
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Gelman A, Glatman L, Drabkin V, Harpaz S. Effects of storage temperature and preservative treatment on shelf life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus). J Food Prot 2001; 64:1584-91. [PMID: 11601709 DOI: 10.4315/0362-028x-64.10.1584] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2 degrees C, 5 degrees C, or 5 degrees C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2 degrees C can prolong the storage prior to spoilage by 10 days compared with those kept at 5 degrees C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 x 10(2) CFU/cm2 for fish surface and <10(2) CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2 degrees C) and 10(7) CFU/g (5 degrees C) in flesh and 10(7) to 10(8) CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.
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Affiliation(s)
- A Gelman
- Fishery Products Laboratory, Kimron Veterinary Institute, Bet Dagan, Israel
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50
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Ouattara B, Sabato SF, Lacroix M. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). Int J Food Microbiol 2001; 68:1-9. [PMID: 11545208 DOI: 10.1016/s0168-1605(01)00436-6] [Citation(s) in RCA: 132] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 degrees C under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (p < or = 0.05) in reducing the APCs and P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and trans-cinnamaldehyde reduced the acceptability scores for taste and odor.
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Affiliation(s)
- B Ouattara
- Canadian Irradiarian Center, Research Center in Microbiology and Biotechnology, INRS-Institut Armand-Frappier, Laval, Quebec
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