JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Jun-Long Mao,Jing-Jing Fu,Min Zhang,Yan-Wei Yuan,Yue-Wen Chen
BACKGROUND Partially replacing NaCl with KCl under ultrasound can improve muscle quality and reduce oxidative degeneration of myofibrillar proteins in semi-dried large yellow croaker ( Larimichthys crocea ). Myosin, the most important protein in myofibrillar protein, plays an important role in muscle quality. Hence, the present study aimed to investigate the effect of replacing NaCl with KCl on the physicochemical properties of myosin derived from large yellow croaker under ultrasound. Furthermore, the application potential of ultrasound to low sodium salt products was evaluated. RESULTS The results showed that ultrasound treatment reduced the aggregation and particle size of myosin. By contrast, at high salt concentrations, myosin oxidation was inhibited and protein aggregation increased. This led to an increase in particle size and a decrease in stability and surface hydrophobicity of myosin. Interestingly, KCl increased myosin solubility and promoted protein unfolding, the excess of which exposed some active sites, leading to oxidative destruction of the proteins. In the present study, the chromophore and surface hydrophobic groups of myosin were exposed as a result of the KCl-mediated unfolding of the α -helices of myosin after the partial replacement of NaCl with KCl. This improved the structural stability of myosin and reduced its oxidative damage. CONCLUSION The findings of the present study show that the presence of NaCl and KCl in the system was more conducive to protecting the key role of myosin in the muscle tissue compared with NaCl alone. Additionally, the study provides insights into the mechanism of K + and Na + action on myosin under ultrasound, along with a theoretical basis for the application of ultrasound in low sodium salt products. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Ji Wang,Xu-Hui Huang,Xusong Wang,Hehe Tian,Liang Wang,Da-Yong Zhou,Lei Qin
Flavor is one of the important sensory attributes of foods. This research explored the effect of lipase on flavor, lipid composition, lipase activity, lipid oxidation, and sensory evaluation of lightly salted large yellow croaker. Results exhibited that the addition of lipase improved the reduced-salt product's flavor. The content of 1-octen-3-ol, nonanal, 2,5-octanedione, hexanal, heptanal, and octanal were key aromas and were increased by the addition of lipase. Through adding the lipase, triacylglycerol (TG) and phosphatidylethanolamine (PE) and could be decompose into fatty acids. Products marinated in 4% NaCl coupled with lipase exhibited higher thiobarbituric acid reactive substance (TBARS) values, acid values, and lipase activity compared with those marinated in 4% NaCl. Moderate promotion of lipid oxidation is beneficial for improving product flavor. Lipase addition had a positive influence on saltiness, aroma, and over-acceptability of reduced-salt products by multi-sensory synergy perception. Especially, addition of 0.2% or 0.4% lipase to reduced-salt products is closest to the flavor profile of normal-salt products. These results provide a new insight into improving reduced-salt foods.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2023
·Vol. 103
·期 12
·6033-6043
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IF 4.1
Jun-long Mao,Jing-jing Fu,Xue-er Qi,Yue-wen Chen,Bin Zhang
BACKGROUND Large yellow croaker ( Larimichthys crocea ) is an economical marine fish consumed in China. Theaflavins have antibacterial and antioxidant properties. However, there is a lack of research into their application in large yellow croakers during refrigerated storage. This study investigated the effect of theaflavins on the quality of large yellow croaker ( Larimichthys crocea ) during 12 days of storage at 4 °C. RESULTS The results showed that theaflavin treatment was able to inhibit microbial growth and reduce the production of total volatile basic nitrogen (TVB-N). Meanwhile, theaflavins were beneficial in reducing the unfolding of myofibrillar proteins, decreasing the degree of protein aggregation, and improving the stability of protein structure. The degree of protein oxidation was lower in a theaflavin-treated group compared with an untreated group. Theaflavin treatment effectively inhibited increases in acid value (AV), peroxide value (PV), and malonaldehyde (MDA) content. The effect of theaflavin was positively correlated with an increase in concentration under refrigeration conditions. This study therefore suggests that the use of theaflavins is a viable method for extending the period for which refrigerated large yellow croaker can be preserved. CONCLUSIONS Adding theaflavins to large yellow croaker can be an effective method for preserving quality during refrigerated storage. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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海洋生物学
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PubMed
高影响因子
Foods
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2023
·Vol. 13
·期 1
·31
·
IF 5.2
Zongjie Li,Yinyin Jin,Xingyu Wang,Liudong Xu,Liyan Teng,Kang Fu,Baoling Li,Yulu Li,Ying Huang,Ning Ma,Feng Cui,Tingting Chai
Intensive aquaculture combatting the decline of large yellow croaker populations can trigger bacterial outbreaks, resulting in extensive antibiotic use. In this study, we screened 5 aquaculture sites in the coastal areas of Zhejiang and identified 17 antibiotics in large yellow croakers using UPLC-MS/MS. The distribution and occurrence of antibiotic pollutants were different in the different tissues of large yellow croakers, being primarily dominated by quinolones. Relatively higher average residue levels of enrofloxacin and ciprofloxacin were detected in the inedible parts, specifically the gills (37.29 μg/kg). Meanwhile, relatively high average residue levels of enrofloxacin and ciprofloxacin were also found in the edible parts, particularly in the muscle (23.18 μg/kg). We observed that the residue levels detected in the swim bladder exceeded the prescribed limit for fish muscle, but there is currently no specific regulatory limit established for this particular tissue. Despite the HI values of enrofloxacin and ciprofloxacin being below 0.01, the health risks should not be disregarded. The findings of this research provide significant practical implications for assessing antibiotic contamination and enhancing the risk management of coastal regions.Keywords:quinolones;large yellow croaker;edible parts;health risk
研究领域:
水产养殖
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环境健康
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食品安全
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DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
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2024
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IF 2.4
Lu Jianhang,Li Ruilin,Chen Hongbin,Sun Di,Yu Zhongjie,Liu Yu,Zhang Bin,Jiang Wei
This study aimed to evaluate the effect of brine concentrations (4%, 8%, 12%, 16%) on the quality of salted large yellow croakers. During the wet salting processing, increased salinity inhibited myogenic fibers swelling and extracellular space expansion, and resulted in lower water content and higher salt content of salted large yellow croaker products. During refrigeration of salted large yellow croakers at 4 °C for 24 days, SDS-PAGE patterns showed that high salinity slowed down the degradation of proteins, which was further confirmed by changes in free amino acids (FAAs) and biogenic amine contents. The increases in K value, total volatile basic nitrogen (TVB-N) content, total viable counts (TVC) and the deterioration in sensory were delayed by increasing salinity. Notably, high salinity enhanced malondialdehyde (MDA) accumulation. The results suggested that high salinity inhibited tissue structure destruction, microbial growth, protein degradation and freshness reduction, but accelerated lipid oxidation of salted large yellow croakers.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Nanomaterials
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2018
·Vol. 8
·期 12
·967
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IF 3.504
Jia Song,Yuanyi Zhang,Yiqun Huang,Yuxia Fan,Keqiang Lai
In this work, surface-enhanced Raman spectroscopy (SERS) technology coupled with Ag nanowires was shown to be a promising tool in the detection of tartrazine in large yellow croaker for the first time. Ag nanowires with a uniform diameter were fabricated by an efficient and manageable polyol method. The partial least square model was established for the quantitative analysis of tartrazine, which showed a relatively high linear correlation between actual and predicted concentrations of standard tartrazine solutions. An optimal sample preparation method was also selected and used to extract tartrazine from large yellow croaker within 20 min. The lowest concentration detected was 20.38 ng/cm2, which fully meets the requirements of tartrazine testing in aquatic products. This study indicated that SERS technology combined with the as-prepared Ag nanowires could detect tartrazine sensitively and provide an easily operable and time-saving way to monitor tartrazine in large yellow croaker.Keywords:SERS;Ag nanowires;tartrazine;large yellow croaker
研究领域:
食品科学
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分析化学
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PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
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2022
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IF 9.336
Ting-ting Chai,Yang-na Huang,Shao-tian Ren,Dan-li Jin,Jing-jing Fu,Jun-yan Guo,Yue-wen Chen
Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of large yellow croaker during cold-storage (4 ℃) was investigated. The result showed that the US and RA have synergistic effects in delaying lipid oxidation and inhibiting endogenous lipase and lipoxygenase (LOX) activities related to oxidation. The inhibition of LOX activity by RA was dose-dependent, and US showed a negative effect on the inhibition of enzyme activity in the presence of low concentration RA. Moreover, RA changes the enzyme structure through static fluorescence quenching and interaction with enzyme molecules. Hydrogen bonding and hydrophobic interaction are the main interaction forces between RA and LOX. This study could provide basic mechanism of US treatment cooperating with polyphenols to inhibit lipid oxidation during food preservation.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Food Packaging and Shelf Life
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2022
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IF 8.749
Long Jiao,Chuanhai Tu,Junlong Mao,Soottawat Benjakul,Bin Zhang
The effect of theaflavin pretreatment on changes in quality of semi-dried large yellow croaker fillets was investigated and compared with a water-soaking treatment during storage. The data indicated that the springiness, chewiness , L *, and b * values of the control and theaflavin-treated fillets both showed significantly decreasing trends during 5 days of room-temperature and 40 days of chilled storage. However, the incorporation of theaflavins exhibited positive effects on the texture and color stability of the fillet samples. Importantly, the antioxidant theaflavin treatment significantly inhibited the rapid increase of the TVBN content, reduced the peroxide and thiobarbituric acid index values, and slowed the changes in the myofibrillar carbonyls and surface hydrophobicity during storage when compared with those of the water-soaking treatment. Additionally, histological observations verified that the theaflavins showed pronounced effects on the stability of myofibrillar proteins (MPs) and remarkably inhibited MP and lipid oxidation during the two types of storage.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Haolei Han,Xiangxin Lin,Yuxuan Wu,Houru Li,Qi Jia,Changmin Hu,Yixuan Lin,Guangqin Liao,Yongzhong Qian,Jing Qiu
The Large Yellow Croaker (LYC) with rich lipids offers numerous health benefits, yet its lipid profile remains underexplored. Therefore, the lipids of LYC were comprehensively profiled and compared based lipidomics. Higher nutritional value of LYC was identified based on lipid and fatty acid assessment, particularly ovary and brain. A total of 963 lipid species belonging to 47 lipid subclasses were identified, exhibiting higher levels of glycerophospholipids (GPs) and sphingolipids (SPs) in the brain, as well as high levels of glycolipids (GLs) in the muscle. Furthermore, unique lipid subclasses were detected in the brain (Acylcarnitine (CAR), Alpha-hydroxy-N-stearoyl phytosphingosine (Cer-AP)) and ovary (N-arachidonoyl glycine (NAGly)). Notably, 8 lipid subclasses were selected as potential contributors for four tissues differentiation. Additionally, identification of LYC from various origins was achieved through lipidomics for the first time. LYC from Zhejiang and Fujian provinces could be distinguished by 100 lipid biomarkers. Most different lipids significantly negatively correlated with seawater pH and dissolved oxygen, but positively correlated with netting density, depth, environmental temperature and salinity. This comprehensive analysis provided valuable insights into LYC’s nutritional values and origin identified.
研究领域:
水产科学
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生物化学
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食品科学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2019
·Vol. 84
·期 2
·254-260
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IF 2.081
Yanbo Wang,Xingyue Bao,Feifei Wang,Haiyan Wang,Linglin Fu
The production of biogenic amines (BAs) set considerable obstacles in seafood preservation. However, the characteristic BAs and their roles in the spoilage profiles in large yellow croaker were still poorly understood. The BAs contents, free amino acids (FAAs) contents, aerobic bacterial count, sensory evaluation and several characteristic physicochemical indexes were monitored during storage at 4 °C. It's forcefully uncovered that the putrescine and cadaverine were the main BAs and the sum value of them could be used as a novel quality indicator instead of BAI. The reasonable limitation for unaccepted corruption was suggested be around 60 mg/kg. The regression model ( r > 0.8, P < 0.05) at 4 °C indicated a significant correlation between the main BAs and total volatile basic nitrogen (TVB-N), protein hydrolysis index (P.I.%) as well as pH value, offering a new interpretation form for the physiochemical properties of BAs in aquatic products. Additionally, the evolution of FAAs show the predominant role of lysine, proline, histidine, glycine, and alanine during the whole storage and it can be concluded that BAs biosynthesis in large yellow croaker were moderately related with their precursor substance. This work provides a preliminary insight into the origin of BAs in large yellow croaker. Practical Application It was proposed that the sum value of putrescine and cadaverine which were the main BAs can be used as a novel quality indicator instead of BAI in large yellow croaker. And the regression models of BAs and other physiochemical indexes provided a new perspective for comprehending the spoilage profiles involving BAs biosynthesis. The study may potentially contribute to improving the evaluation of seafood freshness and provide new target site for seafood preservation.
研究领域:
食品科学
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海洋生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Jiachen Zhuang,Abdullah,Yuchao Wang,Weiliang Shen,Weiqiang Zheng,Tao Liu,Jing Wang,Fengqin Feng
The effects of GML (Glycerol monolaurate) supplementation with two level (0.5 and 1.0 g kg −1 ) on the productive performance and flesh quality of large yellow croaker (360 per group) were investigated during feeding (23,50-days) and fasting stage (23,70-days). The GML supplementation significantly increased body weight after 23-days and crude protein, inosinic acid, and yellowness after 50-days. Moreover, it increased hardness, springiness, and chewiness by increasing the collagen content, myofiber density, and decreasing myofiber diameter. The high GML supplementation increased the total free amino acids, delicate amino acids, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (n-3 PUFA), and EPA + DHA, whereas it decreased the content of saturated fatty acids/unsaturated fatty acids (SFA/UFA). During fasting, better body shape and color were shown were shown at high GML supplementation. Conclusively, high dose GML supplementation exerted promising effects on the productive performance and flesh quality of large yellow croaker.
研究领域:
水产养殖学
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 44
·期 1
·e13084
·
IF 1.358
Xuepeng Li,Cikun Liu,Jinxiang Wang,Kai Zhou,Shumin Yi,Wenhui Zhu,Yongxia Xu,Hong Lin,Jianrong Li
The oxidative modification effect of hydroxyl radicals generated by an H 2 O 2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker ( Pseudosciaena crocea ) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H 2 O 2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS–PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H 2 O 2 ) slightly improved MP gel strength and water-holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. Practical applications Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）