Pub Date : 2024-01-26DOI: 10.1080/10498850.2024.2305971
Tiago Sampaio de Santana, Jessica Ferreira Mafra, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Eliseth de Souza Viana, R. C. Reis, Barbara Caliane de Oliveira Souza, N. S. Evangelista-Barreto
{"title":"Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour","authors":"Tiago Sampaio de Santana, Jessica Ferreira Mafra, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Eliseth de Souza Viana, R. C. Reis, Barbara Caliane de Oliveira Souza, N. S. Evangelista-Barreto","doi":"10.1080/10498850.2024.2305971","DOIUrl":"https://doi.org/10.1080/10498850.2024.2305971","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139594065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-15DOI: 10.1080/10498850.2023.2283789
Malihe Mousavi, Seyede Marzieh Hosseini, Hedayat Hosseini, Abdol-Samad Abedi, Mohammadreza Khani, Ali Heshmati, Khadijeh Abhari, Farzaneh Shahraz, Mohammad Reza Shadan, Maryam Beigomi, Fahimeh Khoushabi, Masoud Aman Mohammadi
In this study, effectiveness of the optimal gliding arc (OGA) plasma on Pacific white shrimp (PWS) immersed in 3% Laurus nobilis leaf essential oil (EO) was evaluated in three types of packaging, i...
{"title":"A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life","authors":"Malihe Mousavi, Seyede Marzieh Hosseini, Hedayat Hosseini, Abdol-Samad Abedi, Mohammadreza Khani, Ali Heshmati, Khadijeh Abhari, Farzaneh Shahraz, Mohammad Reza Shadan, Maryam Beigomi, Fahimeh Khoushabi, Masoud Aman Mohammadi","doi":"10.1080/10498850.2023.2283789","DOIUrl":"https://doi.org/10.1080/10498850.2023.2283789","url":null,"abstract":"In this study, effectiveness of the optimal gliding arc (OGA) plasma on Pacific white shrimp (PWS) immersed in 3% Laurus nobilis leaf essential oil (EO) was evaluated in three types of packaging, i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138688528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The efficient processing of periwinkle is vital to unlocking its economic potentials, thus meeting our nutritional needs. This study aims to optimize the processing parameters using numerical simul...
{"title":"Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles","authors":"Inemesit Edem Ekop, Kayode Joshua Simonyan, Udochukwu Nelson Onwuka, Ifiok Edem Ekop","doi":"10.1080/10498850.2023.2291371","DOIUrl":"https://doi.org/10.1080/10498850.2023.2291371","url":null,"abstract":"The efficient processing of periwinkle is vital to unlocking its economic potentials, thus meeting our nutritional needs. This study aims to optimize the processing parameters using numerical simul...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138688376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-10DOI: 10.1080/10498850.2023.2283002
Theresia Dwi Suryaningrum, Hasta Octavini, Hari Eko Irianto, Ellya Sinurat, Syamdidi Syamdidi, Diah Ikasari, Rhodiah Nurbayasari, Rahmawati Rahmawati
The application of Plackett–Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made from five species, added with four type...
在研究多品种鱼糜的理化属性影响时，采用了褶皱-伯曼设计。鱼糜由五个品种制成，添加了四种...
{"title":"Application of Placket Burman Design Analysis for Optimization of the Physico-chemical Properties of Multispecies Surimi","authors":"Theresia Dwi Suryaningrum, Hasta Octavini, Hari Eko Irianto, Ellya Sinurat, Syamdidi Syamdidi, Diah Ikasari, Rhodiah Nurbayasari, Rahmawati Rahmawati","doi":"10.1080/10498850.2023.2283002","DOIUrl":"https://doi.org/10.1080/10498850.2023.2283002","url":null,"abstract":"The application of Plackett–Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made from five species, added with four type...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138568130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...
{"title":"Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage","authors":"Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu","doi":"10.1080/10498850.2023.2276839","DOIUrl":"https://doi.org/10.1080/10498850.2023.2276839","url":null,"abstract":"The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138539066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel <i>Anguilla japonica</i>","authors":"Mami Ishimaru, Katsuhisa Uchida, Yousuke Taoka, Tomoko Matsumoto, Ryusuke Tanaka","doi":"10.1080/10498850.2023.2277855","DOIUrl":"https://doi.org/10.1080/10498850.2023.2277855","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135038504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-03DOI: 10.1080/10498850.2023.2275774
Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada
ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.
{"title":"Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( <i>Scomber scombrus</i> )","authors":"Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada","doi":"10.1080/10498850.2023.2275774","DOIUrl":"https://doi.org/10.1080/10498850.2023.2275774","url":null,"abstract":"ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135819267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-23DOI: 10.1080/10498850.2023.2270217
Meng Qu, Yanhua Jiang, Yingying Guo, Wenjia Zhu, Shufang Liu, Na Li, Fengling Li, Lin Yao, Zhijun Tan, Lianzhu Wang
ABSTRACTBy comparing the cytochrome b fragment sequences of sablefish and 16 varieties susceptible to adulteration, a real-time polymerase chain reaction (PCR) method was established to detect sablefish-derived components. The PCR method was used to analyze commercial products. The method developed was highly specific without any cross-reaction in the other 16 species and with a limit of detection for deoxyribonucleic acid (DNA) of 0.002 ng µL−1 for sablefish. In addition, the mixed muscle tissues were detected at as low as 0.01 g kg−1. The applicability of the PCR method to 50 commercial prepackaged products revealed the accuracy of this method.KEYWORDS: Sablefishreal-time polymerase chain reactionauthenticationcytochrome b gene Disclosure statementThe authors declare no competing financial interest.Data availability statementThe datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.Additional informationFundingThis work was supported by the National Key Research and Development Program of China under Grant [number 2019YFC1604702]; National Key Research and Development Program of China under Grant [number 2016YFF0201805]; Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2020TD71]; and Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2021JC01].
摘要通过比较黑鱼和16个易掺假品种的细胞色素b片段序列，建立了实时聚合酶链反应(PCR)检测黑鱼来源成分的方法。PCR法用于商业产品分析。该方法特异性强，对其他16个物种无交叉反应，对黑鱼脱氧核糖核酸(DNA)的检出限为0.002 ngµL−1。此外，低至0.01 g kg−1时可检测到混合肌肉组织。PCR方法对50种商业预包装产品的适用性表明了该方法的准确性。关键词:黑鲈实时聚合酶链反应鉴定细胞色素b基因披露声明作者声明无竞争性经济利益。数据可用性声明当前研究中使用和/或分析的数据集可根据通讯作者的合理要求提供。项目资助:国家重点研发计划项目[no . 2019YFC1604702];国家重点研发计划项目[no . 2016YFF0201805];中央公益性科研机构基础研究基金[2020TD71];中央公益性科研机构基础研究基金[2021JC01]。
{"title":"Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( <i>Anoplopoma fimbria</i> ) in Commercial Seafood Products","authors":"Meng Qu, Yanhua Jiang, Yingying Guo, Wenjia Zhu, Shufang Liu, Na Li, Fengling Li, Lin Yao, Zhijun Tan, Lianzhu Wang","doi":"10.1080/10498850.2023.2270217","DOIUrl":"https://doi.org/10.1080/10498850.2023.2270217","url":null,"abstract":"ABSTRACTBy comparing the cytochrome b fragment sequences of sablefish and 16 varieties susceptible to adulteration, a real-time polymerase chain reaction (PCR) method was established to detect sablefish-derived components. The PCR method was used to analyze commercial products. The method developed was highly specific without any cross-reaction in the other 16 species and with a limit of detection for deoxyribonucleic acid (DNA) of 0.002 ng µL−1 for sablefish. In addition, the mixed muscle tissues were detected at as low as 0.01 g kg−1. The applicability of the PCR method to 50 commercial prepackaged products revealed the accuracy of this method.KEYWORDS: Sablefishreal-time polymerase chain reactionauthenticationcytochrome b gene Disclosure statementThe authors declare no competing financial interest.Data availability statementThe datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.Additional informationFundingThis work was supported by the National Key Research and Development Program of China under Grant [number 2019YFC1604702]; National Key Research and Development Program of China under Grant [number 2016YFF0201805]; Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2020TD71]; and Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2021JC01].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACTFish processing waste amounts to around 50% and contains novel recoverable molecules like glycosaminoglycans (GAGs), health beneficial bioactive polysaccharide, and a nutraceutical. The present work aimed to formulate gelatin based gummies with added GAGs targeting obesity. Prepared formulations were sugar (S) and no added sugar (NAS), where sugar was replaced with maltitol. GAGs were supplemented at 0.5%, 1.5%, and 3% (w/w) in both. Storage studies (6 months, 25°C in RT) showed no significant changes in texture or sensory analysis and were microbiologically safe; GAGs were extractable up to 95%. Gummies with maltitol and GAGs at 1.5% were a suitable formulation as anti-obesity product.KEYWORDS: Fish wasteglycosaminoglycansTPAstorage stabilitymaltitol AcknowledgmentsThe authors would like to thank the Director, CSIR-Central Food Technological Research Institute, Mysuru, India, for constant support and encouragement.Disclosure statementThe authors declare that there are no relevant financial or non-financial competing interests to report.Availability of data and materialsThe authors declare that the data supporting the findings of this study are available within the article.Consent for publicationThe authors listed in this manuscript consented to publish this manuscript.Ethics approvalEthics approval was not required for this research work.Additional informationFundingAuthor Geetha V would like to thank Indian Council of Medical Research, New Delhi for ICMR-SRF Fellowship (Grant # 3/1/2/94/2018-Nut).
{"title":"Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste","authors":"Geetha Venkatesh, Moumita Das, Chetana Ramakrishna, Gurusiddaiah Suresh Kumar","doi":"10.1080/10498850.2023.2258864","DOIUrl":"https://doi.org/10.1080/10498850.2023.2258864","url":null,"abstract":"ABSTRACTFish processing waste amounts to around 50% and contains novel recoverable molecules like glycosaminoglycans (GAGs), health beneficial bioactive polysaccharide, and a nutraceutical. The present work aimed to formulate gelatin based gummies with added GAGs targeting obesity. Prepared formulations were sugar (S) and no added sugar (NAS), where sugar was replaced with maltitol. GAGs were supplemented at 0.5%, 1.5%, and 3% (w/w) in both. Storage studies (6 months, 25°C in RT) showed no significant changes in texture or sensory analysis and were microbiologically safe; GAGs were extractable up to 95%. Gummies with maltitol and GAGs at 1.5% were a suitable formulation as anti-obesity product.KEYWORDS: Fish wasteglycosaminoglycansTPAstorage stabilitymaltitol AcknowledgmentsThe authors would like to thank the Director, CSIR-Central Food Technological Research Institute, Mysuru, India, for constant support and encouragement.Disclosure statementThe authors declare that there are no relevant financial or non-financial competing interests to report.Availability of data and materialsThe authors declare that the data supporting the findings of this study are available within the article.Consent for publicationThe authors listed in this manuscript consented to publish this manuscript.Ethics approvalEthics approval was not required for this research work.Additional informationFundingAuthor Geetha V would like to thank Indian Council of Medical Research, New Delhi for ICMR-SRF Fellowship (Grant # 3/1/2/94/2018-Nut).","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136114081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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