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":"36 1","pages":"0"},"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":"1 1","pages":""},"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":" ","pages":""},"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":"4 1","pages":"0"},"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":"129 1","pages":"0"},"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}
ABSTRACT Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.KEYWORDS: Lipid oxidationprotein oxidationlarge yellow croakerrosemary extractchlorogenic acid Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Fund of Engineering Research Center of the Modern Technology for Eel Industry, Minister of Education, P.R. China No. [RE202318].
{"title":"Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage","authors":"Xujian Qiu, Yumeng Wu, Shen Yang, Gengxin Hao, Wuyin Weng","doi":"10.1080/10498850.2023.2255170","DOIUrl":"https://doi.org/10.1080/10498850.2023.2255170","url":null,"abstract":"ABSTRACT Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.KEYWORDS: Lipid oxidationprotein oxidationlarge yellow croakerrosemary extractchlorogenic acid Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Fund of Engineering Research Center of the Modern Technology for Eel Industry, Minister of Education, P.R. China No. [RE202318].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135745046","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 : 2023-07-18DOI: 10.1080/10498850.2023.2236099
I. Standal, R. Slizyte, Revilija Mozuraityte, Even Moen Kirkholt, E. Shumilina, A. Dikiy
{"title":"Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage","authors":"I. Standal, R. Slizyte, Revilija Mozuraityte, Even Moen Kirkholt, E. Shumilina, A. Dikiy","doi":"10.1080/10498850.2023.2236099","DOIUrl":"https://doi.org/10.1080/10498850.2023.2236099","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45120248","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 : 2023-07-18DOI: 10.1080/10498850.2023.2236604
Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan
ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a* 0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.
{"title":"Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial","authors":"Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan","doi":"10.1080/10498850.2023.2236604","DOIUrl":"https://doi.org/10.1080/10498850.2023.2236604","url":null,"abstract":"ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a* 0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49334444","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}
ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.
{"title":"Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method","authors":"Jiahui Shao, Yiqing Chi, Jiehui Chu, Shiwen Huang, Suoni Ye, Jinxuan Sun, Jiachen Wang, Guangrong Huang, Yizhou Fang","doi":"10.1080/10498850.2023.2233511","DOIUrl":"https://doi.org/10.1080/10498850.2023.2233511","url":null,"abstract":"ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45216277","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}
ABSTRACT The effect of tyrosol (Tyr) and tyrosol acyl ester (TYr-Es) on thiobarbituric acid reactive substance, peroxide value, acid value, aldehyde content, fatty acid composition, and tyrosol content of mussel (Mytilus edulis) oil (MO) during accelerated storage at 60°C was evaluated. The results indicated that TYr-Es and TYr showed effective protection of MO against lipid oxidation. However, the poor solubility of TYr may lead to the formation of a suspension in oils. Therefore, TYr-Es with good lipid solubility and oxidation resistance may serve as potential antioxidant in marine oils highly enriched in long chain omega-3 polyunsaturated fatty acids in phospholipid form.
{"title":"Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel (Mytilus edulis) Oil During Accelerated Oxidative Storage","authors":"Qian Wang, Mo-Tong Zhang, Xin-Miao Wang, Guanhua Zhao, Yuanyuan Hu, Fawen Yin, Hui‐lin Liu, Xiao-Yang Liu, Darren Zhou","doi":"10.1080/10498850.2023.2249461","DOIUrl":"https://doi.org/10.1080/10498850.2023.2249461","url":null,"abstract":"ABSTRACT The effect of tyrosol (Tyr) and tyrosol acyl ester (TYr-Es) on thiobarbituric acid reactive substance, peroxide value, acid value, aldehyde content, fatty acid composition, and tyrosol content of mussel (Mytilus edulis) oil (MO) during accelerated storage at 60°C was evaluated. The results indicated that TYr-Es and TYr showed effective protection of MO against lipid oxidation. However, the poor solubility of TYr may lead to the formation of a suspension in oils. Therefore, TYr-Es with good lipid solubility and oxidation resistance may serve as potential antioxidant in marine oils highly enriched in long chain omega-3 polyunsaturated fatty acids in phospholipid form.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"516 - 527"},"PeriodicalIF":1.6,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49554354","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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