Pub Date : 2023-09-27DOI: 10.1080/10498850.2023.2260825
Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Fernanda Rodrigues Goulart Ferrigolo, Naglezi DeMenezes Lovatto, Leila Picolli da Silva
ABSTRACTThe study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW – ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.KEYWORDS: Aquaculturefish productmechanically separated meatoxidative stability AcknowledgmentsThe authors are thankful to the financial assistance provided by the Foundation Coordination for the Improvement of Higher Education Personnel (CAPES) by means of a Master’s degree scholarship, and to the National Council for Scientific and Technological Development (CNPq) for granting a research productivity scholarship to Professor Leila Picolli da Silva. They are also grateful to the companies Bremil and Ingal Food for supplying antioxidants.Author contributionsLFM: carried out the research, laboratory and statistical analyses; LPS: professor who guided the research and helped in writing the manuscript; TJA: data processing and manuscript writing; ACKK: data processing and manuscript writing; ABBB: assisted in laboratory analyses; CSS: assisted in laboratory analyses; FRGF: assisted in laboratory analyses; NML: assisted in laboratory analyses.Disclosure statementNo potential conflict of interest was reported by the author(s).Ethics approvalThe study design was conducted with the ethical approval of all relevant bodies in Universidad Federal de Santa Maria, Brazil.Data availability statementhttps://doi.org/10.17632/654y68mwpc.1
摘要本研究评价了植酸(PA)对加工鱼废物(PFW -腹肌和无鳍的脊柱)的稳定性及其在熟香肠中替代猪肉的应用。通过对过氧化氢的定量分析，比较了PA和赤藓酸钠(0.05%)的含量。用0.05% PA稳定的PFW代替猪肉(0、25、50、75% PFW)香肠配方。与氢过氧化物含量较高的对照组相比，所有配方的质地都有所不同。植酸对PFW有抗氧化作用，最佳浓度为0.05%。在煮熟的香肠中，PFW可以代替高达25%的猪肉。作者感谢高等教育人员发展协调基金会(CAPES)提供的硕士学位奖学金和国家科学技术发展委员会(CNPq)为Leila Picolli da Silva教授提供的研究生产力奖学金。他们也感谢brremil和Ingal食品公司提供抗氧化剂。slfm:进行研究、实验室和统计分析;LPS:指导研究并帮助撰写手稿的教授;TJA:数据处理和稿件撰写;ACKK:数据处理和稿件撰写;协助实验室分析;CSS:协助实验室分析;FRGF:协助实验室分析;协助实验室分析。披露声明作者未报告潜在的利益冲突。伦理批准本研究设计是在巴西圣玛丽亚联邦大学所有相关机构的伦理批准下进行的。数据可用性声明://doi.org/10.17632/654y68mwpc.1
{"title":"Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages","authors":"Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Fernanda Rodrigues Goulart Ferrigolo, Naglezi DeMenezes Lovatto, Leila Picolli da Silva","doi":"10.1080/10498850.2023.2260825","DOIUrl":"https://doi.org/10.1080/10498850.2023.2260825","url":null,"abstract":"ABSTRACTThe study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW – ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.KEYWORDS: Aquaculturefish productmechanically separated meatoxidative stability AcknowledgmentsThe authors are thankful to the financial assistance provided by the Foundation Coordination for the Improvement of Higher Education Personnel (CAPES) by means of a Master’s degree scholarship, and to the National Council for Scientific and Technological Development (CNPq) for granting a research productivity scholarship to Professor Leila Picolli da Silva. They are also grateful to the companies Bremil and Ingal Food for supplying antioxidants.Author contributionsLFM: carried out the research, laboratory and statistical analyses; LPS: professor who guided the research and helped in writing the manuscript; TJA: data processing and manuscript writing; ACKK: data processing and manuscript writing; ABBB: assisted in laboratory analyses; CSS: assisted in laboratory analyses; FRGF: assisted in laboratory analyses; NML: assisted in laboratory analyses.Disclosure statementNo potential conflict of interest was reported by the author(s).Ethics approvalThe study design was conducted with the ethical approval of all relevant bodies in Universidad Federal de Santa Maria, Brazil.Data availability statementhttps://doi.org/10.17632/654y68mwpc.1","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135477847","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 : 2023-09-26DOI: 10.1080/10498850.2023.2259900
Wafaa A. Mohamed, Eman I. Hassanen, Hayam A. Mansour, Mahmoud A. Mahmoud
ABSTRACT We investigated the effect of storage time and temperature on muscular histamine (HIS) contents in little tunny (LT). Fifty LT were preserved at various temperatures (0- 21°C). We collected muscles from several areas at 0-, 6-, 12-, 18-, and 24 h post-fishing for further examination. Throughout storage time and temperature, there was a significant increase in fish deterioration, HIS levels, and HFB count in abdominal > tail > dorsal muscle. Vitek2 gave 99% confidence identity of the highly histaminergic strains Lelliottia amnigena-1 and Acinetobacter haemolyticus. There was a positive correlation between HIS levels, HFB counts, and microscopic lesion scores during storage.KEYWORDS: Histaminelittle tunnyLelliottia amnigena-1Acinetobacter haemolyticus Author contributionsResearch concept: WAM, EIH, HAM, MAM; Fish sampling: WAM; Sensory evaluation: HAM, WAM, MAM; Bacteriological examination: HAM, WAM; Muscular autolysis scoring: WAM, EIH, MAM; Determination of Histamine contents, immunohistochemistry and statistical analysis: WAM, EIH; Drafting manuscript: WAM, EIH, HAM, MAM; Revision and final approval of this version for publication: WAM, EIH, HAM, MAM; Teamwork leader: MAM.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementThe authors confirm that all the data supporting the findings of this study are available within this article.Supplementary dataSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2259900.
摘要本试验研究了贮藏时间和温度对小金枪鱼肌肉组胺(HIS)含量的影响。50个LT在不同温度(0- 21℃)下保存。我们在捕鱼后0、6、12、18和24小时收集了几个区域的肌肉，以便进一步检查。在不同的贮藏时间和温度下，鱼的劣化程度、HIS水平和腹部>尾部>背部肌肉的HFB计数显著增加。Vitek2对高组胺能菌株水蛭-1和溶血不动杆菌的鉴定置信度为99%。贮藏期间HIS水平、HFB计数和显微病变评分呈正相关。关键词:组胺小隧道溶血不动杆菌研究概念:WAM, EIH, HAM, MAM;鱼类取样:WAM;感官评价:HAM, WAM, MAM;细菌学检查:HAM、WAM;肌肉自溶评分:WAM、EIH、MAM;组胺含量测定、免疫组化及统计分析:WAM、EIH;起草稿:WAM, EIH, HAM, MAM;本版本修订并最终批准发布:WAM, EIH, HAM, MAM;团队领导:MAM。披露声明作者未报告潜在的利益冲突。数据可用性声明作者确认，支持本研究结果的所有数据均可在本文中获得。本文的补充数据可以在线访问https://doi.org/10.1080/10498850.2023.2259900。
{"title":"Immunohistochemical Evaluation of Histamine Levels and Hygienic Aspect of Little Tunny <i>(Euthynnus alletteratus)</i> Musculature at Different Environment Time and Temperature","authors":"Wafaa A. Mohamed, Eman I. Hassanen, Hayam A. Mansour, Mahmoud A. Mahmoud","doi":"10.1080/10498850.2023.2259900","DOIUrl":"https://doi.org/10.1080/10498850.2023.2259900","url":null,"abstract":"ABSTRACT We investigated the effect of storage time and temperature on muscular histamine (HIS) contents in little tunny (LT). Fifty LT were preserved at various temperatures (0- 21°C). We collected muscles from several areas at 0-, 6-, 12-, 18-, and 24 h post-fishing for further examination. Throughout storage time and temperature, there was a significant increase in fish deterioration, HIS levels, and HFB count in abdominal > tail > dorsal muscle. Vitek2 gave 99% confidence identity of the highly histaminergic strains Lelliottia amnigena-1 and Acinetobacter haemolyticus. There was a positive correlation between HIS levels, HFB counts, and microscopic lesion scores during storage.KEYWORDS: Histaminelittle tunnyLelliottia amnigena-1Acinetobacter haemolyticus Author contributionsResearch concept: WAM, EIH, HAM, MAM; Fish sampling: WAM; Sensory evaluation: HAM, WAM, MAM; Bacteriological examination: HAM, WAM; Muscular autolysis scoring: WAM, EIH, MAM; Determination of Histamine contents, immunohistochemistry and statistical analysis: WAM, EIH; Drafting manuscript: WAM, EIH, HAM, MAM; Revision and final approval of this version for publication: WAM, EIH, HAM, MAM; Teamwork leader: MAM.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementThe authors confirm that all the data supporting the findings of this study are available within this article.Supplementary dataSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2259900.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135718974","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 : 2023-09-24DOI: 10.1080/10498850.2023.2260799
Binh Q. Truong, Roman Buckow, Minh H. Nguyen
ABSTRACTThree different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 ± 1°C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.KEYWORDS: High-pressure processingbarramundichitosanchilled storageenzymatic activities Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementData are available within the article or its supplementary materials.
摘要采用200 MPa加压3 min (HPP)、壳聚糖包覆后加压(CHPP)和壳聚糖包覆(CHI) 3种不同处理方法，研究了在4±1°C冷藏条件下鲱鱼肌肉的品质指标和酶活性。与CHI相比，HPP显著改善了barramundi肌肉的质地，降低了蛋白质水解活性和滴水损失。与HPP相比，壳聚糖涂层显著降低了微生物的生长。CHPP处理改善了籽粒织质，降低了蛋白酶活性、总挥发性碱性氮形成、滴漏损失和微生物生长，但加速了脂质氧化。因此，在冷藏23天内，HPP对改善梭鱼肌肉品质最为有利。关键词:高压加工barramundichitsanchylstorage酶活性披露声明作者未报告潜在的利益冲突。数据可用性声明数据可在文章或其补充材料中获得。
{"title":"Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( <i>Lates calcarifer</i> ) Muscle","authors":"Binh Q. Truong, Roman Buckow, Minh H. Nguyen","doi":"10.1080/10498850.2023.2260799","DOIUrl":"https://doi.org/10.1080/10498850.2023.2260799","url":null,"abstract":"ABSTRACTThree different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 ± 1°C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.KEYWORDS: High-pressure processingbarramundichitosanchilled storageenzymatic activities Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementData are available within the article or its supplementary materials.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135926500","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}
ABSTRACTFormaldehyde can occur endogenously in fisheries products by enzymatic processes. However, the practice of illegally adding artificial formaldehyde still occurs in several developing countries, including Indonesia. The aim of this study is to identify the biomarkers used to distinguish endogenous from artificial formaldehyde in Bombay duck (Harpodon nehereus) as a sample fisheries product. The 1H NMR-based metabolomic approach was used to identify metabolites in samples. Metabolite analysis with proton NMR detected 11 metabolites in Bombay duck fillet samples (i.e. lactic acid, acetic acid, trimethylamine oxide (TMAO), trimethylamine (TMA), dimethylamine, lysine, anserine, inosine, inosine-5’-monophospate, and hypoxanthine). The results of the study showed that three metabolites in this list, namely trimethylamine oxide (TMAO), trimethylamine (TMA), and lysine, can be used as indicators to distinguish endogenous formaldehyde from artificial formaldehyde in Bombay duck fish.KEYWORDS: BiomarkersFormaldehydeHarpodon nehereusmetabolomic Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis study was funded by the Indonesian Endowment Fund for Education (LPDP) scholarship program for 2020. Our special thanks goes to Sri Iswani who assisted us with laboratory analysis. During the course of the study and its preparation for publication preparation, the author Giri Rohmad Barokah has been the main contributor.
{"title":"Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( <i>Harpodon nehereus</i> ) Using 1H NMR-Based Metabolomics Approach","authors":"Giri Rohmad Barokah, Tati Nurhayati, Hedi Indra Januar, Agoes Jacoeb","doi":"10.1080/10498850.2023.2259364","DOIUrl":"https://doi.org/10.1080/10498850.2023.2259364","url":null,"abstract":"ABSTRACTFormaldehyde can occur endogenously in fisheries products by enzymatic processes. However, the practice of illegally adding artificial formaldehyde still occurs in several developing countries, including Indonesia. The aim of this study is to identify the biomarkers used to distinguish endogenous from artificial formaldehyde in Bombay duck (Harpodon nehereus) as a sample fisheries product. The 1H NMR-based metabolomic approach was used to identify metabolites in samples. Metabolite analysis with proton NMR detected 11 metabolites in Bombay duck fillet samples (i.e. lactic acid, acetic acid, trimethylamine oxide (TMAO), trimethylamine (TMA), dimethylamine, lysine, anserine, inosine, inosine-5’-monophospate, and hypoxanthine). The results of the study showed that three metabolites in this list, namely trimethylamine oxide (TMAO), trimethylamine (TMA), and lysine, can be used as indicators to distinguish endogenous formaldehyde from artificial formaldehyde in Bombay duck fish.KEYWORDS: BiomarkersFormaldehydeHarpodon nehereusmetabolomic Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis study was funded by the Indonesian Endowment Fund for Education (LPDP) scholarship program for 2020. Our special thanks goes to Sri Iswani who assisted us with laboratory analysis. During the course of the study and its preparation for publication preparation, the author Giri Rohmad Barokah has been the main contributor.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136236984","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 : 2023-09-20DOI: 10.1080/10498850.2023.2258868
Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen, Aijun Hu
ABSTRACTThe Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p <.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were Firmicutes and Proteobacteria. In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.KEYWORDS: Fermented fishsea bassflavor compoundshigh-throughput sequencing Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Tianjin Agriculture and Rural Committee [Contract no.: 201801170]; Tianjin Municipal Science and Technology Bureau [Contract no.: 17ZXYENC00140].
{"title":"Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( <i>Lateolabrax maculatus</i> )","authors":"Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen, Aijun Hu","doi":"10.1080/10498850.2023.2258868","DOIUrl":"https://doi.org/10.1080/10498850.2023.2258868","url":null,"abstract":"ABSTRACTThe Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p <.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were Firmicutes and Proteobacteria. In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.KEYWORDS: Fermented fishsea bassflavor compoundshigh-throughput sequencing Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Tianjin Agriculture and Rural Committee [Contract no.: 201801170]; Tianjin Municipal Science and Technology Bureau [Contract no.: 17ZXYENC00140].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136308728","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 : 2023-09-10DOI: 10.1080/10498850.2023.2255179
Magnus Stoud Myhre, Pernille Kristiane Skavang, Jannicke Remme, Robert Wolff, Ana Carvajal
From 2013 to 2022, the available volumes, degree of utilization, as well as the application of different fractions of marine rest raw materials, like heads and skins, originating from the Norwegian seafood industry have been studied and mapped. The majority of the rest raw materials were still used for feed applications in 2021, but there has been observed a steady increase in volume to direct or indirect human consumption products in the period. While there are efforts to produce new high-quality products, several barriers must be addressed before a significant increase in the valorization of the industry occurs.
{"title":"Mapping of Marine Rest Raw Material in the Norwegian Seafood Industry: A Decade of Results","authors":"Magnus Stoud Myhre, Pernille Kristiane Skavang, Jannicke Remme, Robert Wolff, Ana Carvajal","doi":"10.1080/10498850.2023.2255179","DOIUrl":"https://doi.org/10.1080/10498850.2023.2255179","url":null,"abstract":"From 2013 to 2022, the available volumes, degree of utilization, as well as the application of different fractions of marine rest raw materials, like heads and skins, originating from the Norwegian seafood industry have been studied and mapped. The majority of the rest raw materials were still used for feed applications in 2021, but there has been observed a steady increase in volume to direct or indirect human consumption products in the period. While there are efforts to produce new high-quality products, several barriers must be addressed before a significant increase in the valorization of the industry occurs.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136071229","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 : 2023-08-29DOI: 10.1080/10498850.2023.2249477
F. Ghribi, S. Bejaoui, I. Chetoui, M. Marengo, Mehdi Bouaziz, N. Soudani, Sylvie Gobert, M. El Cafsi
ABSTRACT The effect of frozen storage at a commercial temperature (−30°C) on the nutritional characteristics of the blue swimming crab Portunus segnis for a period of 120 days was investigated. Lipid and protein oxidation was investigated by analyses of peroxide value, thiobarbituric acid reactive substances, free fatty acids, and advanced oxidation protein products. Results showed significant lipid deterioration with extended storage time and changes in fatty acids composition and lipid classes. From a nutritional standpoint, it would be preferable for human consumption to eat frozen crabs for no more than 30 days as they retain a higher nutritional value.
{"title":"Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability","authors":"F. Ghribi, S. Bejaoui, I. Chetoui, M. Marengo, Mehdi Bouaziz, N. Soudani, Sylvie Gobert, M. El Cafsi","doi":"10.1080/10498850.2023.2249477","DOIUrl":"https://doi.org/10.1080/10498850.2023.2249477","url":null,"abstract":"ABSTRACT The effect of frozen storage at a commercial temperature (−30°C) on the nutritional characteristics of the blue swimming crab Portunus segnis for a period of 120 days was investigated. Lipid and protein oxidation was investigated by analyses of peroxide value, thiobarbituric acid reactive substances, free fatty acids, and advanced oxidation protein products. Results showed significant lipid deterioration with extended storage time and changes in fatty acids composition and lipid classes. From a nutritional standpoint, it would be preferable for human consumption to eat frozen crabs for no more than 30 days as they retain a higher nutritional value.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42880888","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 : 2023-08-10DOI: 10.1080/10498850.2023.2244948
Yang Zhang, Xinyu Li, Xinxiu Ma, Jingran Bi, Gongliang Zhang, H. Hou
ABSTRACT Microbial strains with amine oxidase activity could effectively degrade undesirable biogenic amines in food. Staphylococcus xylosus JCM 2418 was sensitive to common antibiotics, without hemolysis, and had protease activity. A 15% salt concentration was beneficial to the expression of the amine oxidase gene (yobN), restricted the expression of the lysine decarboxylase gene (ldc), and was more effective in degrading biogenic amines. The strain was inoculated in shrimp paste as a co-starter to promote the formation of volatile odor. Additionally, the tyramine, putrescine, cadaverine, and histamine levels were reduced by 42.4, 16.4, 22.2, and 20.8%, respectively.
{"title":"Evaluation of Biogenic Amine Degradation Ability of Staphylococcus xylosus JCM 2418 and its Application in Shrimp Paste","authors":"Yang Zhang, Xinyu Li, Xinxiu Ma, Jingran Bi, Gongliang Zhang, H. Hou","doi":"10.1080/10498850.2023.2244948","DOIUrl":"https://doi.org/10.1080/10498850.2023.2244948","url":null,"abstract":"ABSTRACT Microbial strains with amine oxidase activity could effectively degrade undesirable biogenic amines in food. Staphylococcus xylosus JCM 2418 was sensitive to common antibiotics, without hemolysis, and had protease activity. A 15% salt concentration was beneficial to the expression of the amine oxidase gene (yobN), restricted the expression of the lysine decarboxylase gene (ldc), and was more effective in degrading biogenic amines. The strain was inoculated in shrimp paste as a co-starter to promote the formation of volatile odor. Additionally, the tyramine, putrescine, cadaverine, and histamine levels were reduced by 42.4, 16.4, 22.2, and 20.8%, respectively.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44527742","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}
ABSTRACTThis study assesses the nutritional aspects of five Gracilaria sp. (G. verrucosa, G. corticata, G. crassa, G. cylindrical, and G. edulis) including their antioxidant and in-vitro anti-diabetic potential. Liquid chromatography-mass spectrometry (LC-MS) reveals the presence of free amino acids. Total phenolic content 13.25 ± 0.39 mg GAE g-1, flavonoid content 44.45 ± 0.36 mg GAE g-1, ferrous ion chelating ability 28.32%, and hydrogen peroxide radical scavenging activity 16.53 ± 0.5% contents were recorded highest in G. crassa, while DPPH activity was recorded highest in G. corticata 33.7 ± 0.35%, and total polyamine content was recorded maximum in G. edulis (2.54 ± 0.27). Polysaccharide yield in red alga Gracilaria sp. varies from highest (25.14 ± 0.6) in G. crassa to lowest (16.99 ± 0.53) in G. edulis. The highest number was 12 types of free amino acids present in G. edulis. The highest α‑amylase (46.80%) was recorded in G. crassa, while the highest α‑glucosidase (80.63%) was observed in G. corticata.KEYWORDS: Gracilaria sp.antioxidant activityα‑amylaseα‑glucosidasepolyaminesphenol compoundsmultivariate analysisprincipal component analysis Authors’ contributionsDK, SA, MK, and DS have a role in the design of the study, performed experiments, analysis, and interpretation of data, and all authors contributed to manuscript writing and approved the final manuscript.Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"Assessment of Nutritional Constituents Content and Biomedical Aspects of Five <i>Gracilaria</i> Species: A Multivariate Analysis","authors":"Dharmendra Kumar, Shivankar Agrawal, Manoj Kumar, Dinabandhu Sahoo","doi":"10.1080/10498850.2023.2256718","DOIUrl":"https://doi.org/10.1080/10498850.2023.2256718","url":null,"abstract":"ABSTRACTThis study assesses the nutritional aspects of five Gracilaria sp. (G. verrucosa, G. corticata, G. crassa, G. cylindrical, and G. edulis) including their antioxidant and in-vitro anti-diabetic potential. Liquid chromatography-mass spectrometry (LC-MS) reveals the presence of free amino acids. Total phenolic content 13.25 ± 0.39 mg GAE g-1, flavonoid content 44.45 ± 0.36 mg GAE g-1, ferrous ion chelating ability 28.32%, and hydrogen peroxide radical scavenging activity 16.53 ± 0.5% contents were recorded highest in G. crassa, while DPPH activity was recorded highest in G. corticata 33.7 ± 0.35%, and total polyamine content was recorded maximum in G. edulis (2.54 ± 0.27). Polysaccharide yield in red alga Gracilaria sp. varies from highest (25.14 ± 0.6) in G. crassa to lowest (16.99 ± 0.53) in G. edulis. The highest number was 12 types of free amino acids present in G. edulis. The highest α‑amylase (46.80%) was recorded in G. crassa, while the highest α‑glucosidase (80.63%) was observed in G. corticata.KEYWORDS: Gracilaria sp.antioxidant activityα‑amylaseα‑glucosidasepolyaminesphenol compoundsmultivariate analysisprincipal component analysis Authors’ contributionsDK, SA, MK, and DS have a role in the design of the study, performed experiments, analysis, and interpretation of data, and all authors contributed to manuscript writing and approved the final manuscript.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135746087","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}
ABSTRACTAdvanced glycation end products (AGEs) are generated in all stages of food thermal treatment. In order to reveal the inhibitory mechanism of AGEs, a range of concentration of (−)-epigallocatechin-3-gallate (EGCG) has been added during low-temperature vacuum heating (LTVH), and high-resolution mass spectrometry-based proteomics was applied for identifying and quantifying N-glycosylated proteins, N-glycosylated peptides, and N-glycosylated sites. The results indicated that, compared with atmospheric cooking, LTVH significantly decreased the generation of AGEs. The addition of EGCG has a positive effect on the inhibition of AGEs when the concentration is lower than 2,000 μg/mL, and 200 μg/mL was the optimal concentration.KEYWORDS: Low-temperature vacuum heating (LTVH)advanced glycation end products(−)-epigallocatechin-3-gallate (EGCG)proteomics Disclosure statementNo potential conflict of interest was reported by the author(s).Ethical approvalEthics approval was not required for this research.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2257204.Additional informationFundingThis work was supported by the Foundation of Zhejiang Educational Committee [Y201942135]; Zhejiang Provincial Natural Science Foundation [LQ21C200004]; National Key R&D Program of China [2018YFD0400600].
{"title":"Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon","authors":"Yue-Wen Chen, Min Zhang, Jing-Jing Fu, Jian-Ling Wei, Wen-Qiang Cai, Xiu-Ping Dong","doi":"10.1080/10498850.2023.2257204","DOIUrl":"https://doi.org/10.1080/10498850.2023.2257204","url":null,"abstract":"ABSTRACTAdvanced glycation end products (AGEs) are generated in all stages of food thermal treatment. In order to reveal the inhibitory mechanism of AGEs, a range of concentration of (−)-epigallocatechin-3-gallate (EGCG) has been added during low-temperature vacuum heating (LTVH), and high-resolution mass spectrometry-based proteomics was applied for identifying and quantifying N-glycosylated proteins, N-glycosylated peptides, and N-glycosylated sites. The results indicated that, compared with atmospheric cooking, LTVH significantly decreased the generation of AGEs. The addition of EGCG has a positive effect on the inhibition of AGEs when the concentration is lower than 2,000 μg/mL, and 200 μg/mL was the optimal concentration.KEYWORDS: Low-temperature vacuum heating (LTVH)advanced glycation end products(−)-epigallocatechin-3-gallate (EGCG)proteomics Disclosure statementNo potential conflict of interest was reported by the author(s).Ethical approvalEthics approval was not required for this research.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2257204.Additional informationFundingThis work was supported by the Foundation of Zhejiang Educational Committee [Y201942135]; Zhejiang Provincial Natural Science Foundation [LQ21C200004]; National Key R&D Program of China [2018YFD0400600].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135746758","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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