AQUACULTURE
·
2019
·
IF 3.022
Qian Zhao,Juanjuan Chen,Si Zhu,Xiao Liu,Bin Ma,Chunde Wang,Jilin Xu,Xiaojun Yan
Two new scallop strains, the ‘QN Orange’ scallop and the ‘Bohai Red’ scallop, were selected from the hybrid cohort between the bay scallop ( Argopecten irradians irradians ) and the Peruvian scallop ( Argopecten purpuratus ) to improve the bay scallop stock, which has suffered from significant inbreeding depression characterized by poor growth and high mortality. Although both strains were originated from the same hybrid cohort, the ‘QN Orange’ scallops possess orange adductor muscles while the ‘Bohai Red’ scallops have white adductor muscles. To explore the pigment profiles of adductor muscle coloration in these two scallop strains, an optimized method based on liquid chromatography coupled with triple quadrupole mass spectrometry (HPLC-QqQ-MS) with atmospheric pressure chemical ionization (APCI) was established to determine chlorophyll (chlorophyll a and chlorophyll b ) and carotenoids (including α-carotene, β-carotene, ε-carotene, γ-carotene, ζ-carotene, lutein , fucoxanthin , zeaxanthin , canthaxanthin , pectenoxanthin, and pectenolone). The results showed that the total contents of carotenoids in the adductor muscle, gill, and mantle of ‘QN Orange’ scallops were 82.68, 105.49, and 100.49 μg g −1 , which were 49.88, 3.26, and 4.18 times higher than those in the ‘Bohai Red’ scallops, respectively. In particular, the contents of the pigments pectenolone, pectenoxanthin, fucoxanthin, zeaxanthin, and lutein in the ‘QN Orange’ scallops were 171.58, 61.67, 3.87, 22.16 and 23.27 μg g −1 , which were 6.92, 3.38, 27.64, 15.75, and 13.00 times higher than those in the ‘Bohai Red’ scallops, respectively. These results suggest that the orange coloration in the ‘QN Orange’ scallops might be caused by the accumulation of carotenoids.
研究领域:
海洋生物学
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食品科学
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分析化学
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DOI
高影响因子
Animals
·
2021
·Vol. 11
·期 6
·1500
·
IF 2.752
Lihong Xing,Weihong Sun,Xiaojie Sun,Jixing Peng,Zhaoxin Li,Panpan Zhu,Xuying Zheng
Simple SummarySemicarbazide is considered the characteristic metabolite of nitrofurazone and it is often used as a marker to monitor the illegal use of nitrofurazone in foods. Recent studies have indicated that semicarbazide pollution can be introduced in many ways and this compound is a newly recognized pollutant type in the environment that accumulates in aquatic organisms throughout the food chain. Scallops are the third most consumed shellfish in China. We therefore studied the accumulation, chemical forms, and distribution of semicarbazide in scallop tissues. Semicarbazide added to tank seawater resulted in its accumulation in both free and tissue-bound forms and the levels varied according to tissue and were present in all tissues examined. The levels were highest in viscera and the lowest in muscle. The levels of semicarbazide in the environment and in cultured shellfish should be monitored to ensure food quality and safety and human health.AbstractSemicarbazide is a newly recognized marine pollutant and has the potential to threaten marine shellfish, the ecological equilibrium and human health. In this study, we examined the accumulation, distribution, and chemical forms of semicarbazide in scallop tissues after exposure to 10, 100, and 1000 μg/L for 30 d at 10 °C. We found a positive correlation between semicarbazide residues in the scallops and the exposure concentration (p< 0.01). Semicarbazide existed primarily in free form in all tissues while bound semicarbazide ranged from 12.1 to 32.7% and was tissue-dependent. The time for semicarbazide to reach steady-state enrichment was 25 days and the highest levels were found in the disgestive gland, followed by gills while levels in gonads and mantle were similar and were lowest in adductor muscle. The bioconcentration factor (BCF) of semicarbazide at low exposure concentrations was higher than that at high exposure concentrations. These results indicated that the scallop can uptake semicarbazide from seawater and this affects the quality and safety of these types of products when used as a food source.Keywords:semicarbazide;accumulation;chemical forms;distribution;scallop
研究领域:
海洋生物学
·
食品安全
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Hong-Kai Xie,Ao Li,Man-Tong Zhao,Min Zhang,Zhong-Yuan Liu,Fa-Wen Yin,Xiao-Yang Liu,Da-Yong Zhou,Fereidoon Shahidi,Bei-Wei Zhu
Phospholipids (PLs), the main lipid component in marine shellfish, consist mainly of glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). This work compared the oxidative susceptibility of GPC and GPE in dried shellfish during storage and also investigated the effects of natural phenolic antioxidant on such oxidative susceptibility. The content of four representative polyunsaturated fatty acids (C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:6 n-3) esterified onto GPC or GPE in dried scallop adductor muscle during storage at two temperatures were matched with first-order kinetic models, in order to ascertain the oxidation reaction rate constant ( k ). The results showed that GPE possessed greater oxidation rate than GPC during storage, and GPC could be more effectively protected by the antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) compared with GPE. This study provides a practical method for accurate evaluation of oxidative susceptibility of different PL classes in complex food systems.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Hailu Liao,Chenlinrui Yue,Zhenni Zhai,Xiaoni Lian,Hongkai Xie,Yong Fang,Fengjiao Fan
In this study, three-layer films based on gelatin/gelatin-dextran/gelatin with different concentrations of functional fillers (cinnamaldehyde and α-tocopherol) were fabricated by using the layer-by-layer casting method to preserve refrigerated scallop adductor muscle. The films demonstrated excellent bonding, with functional fillers creating a porous cross-section, a slightly rough surface, and increased hydrophobicity while maintaining thermal stability. The crystallinity, water contact angle, thickness, opacity, antioxidant activity, and antibacterial activity of the films were increased, while the water vapor permeability and mechanical properties were decreased with increasing concentrations of the functional fillers. The film with 1.2% active fillers showed over 82% free radical scavenging activity and significant inhibition zones (24.7 ± 1.2 to 43.9 ± 1.8 mm) against five foodborne pathogens and spoilage bacteria. Both cinnamaldehyde and α-tocopherol demonstrated controlled release properties in four food simulants, with the maximum release and minimum release times observed in 95% ethanol (9.0 h) and distilled water (2.0 h), respectively. Overall, the introduction of 1.2% of active fillers into the films significantly enhanced the chemical and microbiological stability of refrigerated scallops and prolonged their shelf life by 6 days. Furthermore, the developed films showed excellent controlled release, antibacterial, and antioxidant properties, making them potential candidates for preserving seafood.
CAS / MDL:
研究领域:
食品科学
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材料科学
·
海洋生物学
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产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 19
·3598
·
IF 5.2
Jia-Nan Yan,Bin Nie,Zhu-Jun Zhang,Ling-Yi Gao,Bin Lai,Ce Wang,Li-Chao Zhang,Hai-Tao Wu
The gelation of scallopPatinopecten yessoensismale gonad hydrolysates (SMGHs) andκ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulusG′from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with correspondingT23fluctuating from 966.40 to 365.64ms. For the KCl-treated group, SMGHs/KC gels showed an even greaterG′ from 4646.7 to 10996.5 Pa, withT23fluctuating from 622.2 to 276.98msas the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields.Keywords:scallop;κ-carrageenan;NaCl;KCl;responsive hydrogels
研究领域:
食品科学
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生物材料学
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产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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2019
·Vol. 121
·期 7
·1800493
·
IF 1.852
Zi-Xuan Wu,Xiao-Pei Hu,Da-Yong Zhou,Zhi-Feng Tan,Yu-Xin Liu,Hong-Kai Xie,Kanyasiri Rakariyatham,Fereidoon Shahidi
The scallops Chlamys farreri and Patinopecten yessoensis from the Yellow Sea are evaluated according to the seasonal changes of lipid nutritional value including lipid classes, phospholipid (PL) classes, fatty acid (FA) composition, atherogenicity index (IA), thrombogenicity index (IT), and glycerophospholipid molecular species, for the first time. More than 32 species of glycerophosphocholine (GPCho) and 42 species of glycerophosphoethanolamine (GPEtn) are determined. For samples harvested in February, the PL molecular species containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) account for 48.57–50.77% and 80.45–85.50% of total molecular species, respectively, for GPCho and GPEtn. Moreover, the samples harvested in February contain higher levels of polyunsaturated fatty acid (PUFA) (58.76–59.12% of total FA) and PL (84.67–85.11% of total lipids) but lower level of cholesterol (8.77–10.10%) as well as IA (0.29–0.31) and IT (0.12–0.13) compared to samples harvested in other seasons. Therefore considering nutritional value, the lipids from scallops ( C. farreri and P. yessoensis ) harvested in February have better value in view of commercial exploitation. Practical Application : A systematic and in-depth investigation on seasonal changes in basic component and lipid nutritional value in adductor muscle of C. farreri and P. yessoensis is reported in this contribution. This useful information makes it possible to use scallop lipid for producing higher value-added products in view of commercial exploitation. Chlamys farreri and Patinopecten yessoensis from the Yellow Sea are evaluated according to the seasonal changes of lipid qualities including lipid classes, phospholipid classes, fatty acid composition, atherogenicity index, thrombogenicity index, and glycerophospholipid molecular species for the first time. Considering nutritional value, the lipids from scallops ( C. farreri and P. yessoensis ) harvest in February have better value in view of commercial exploitation.
研究领域:
水生生物学
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营养学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3928
·
IF 5.561
Yuexiang Zhan,Chuanhai Tu,Huili Jiang,Soottawat Benjakul,Jilong Ni,Kaixuan Dong,Bin Zhang
This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0–20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.Keywords:sous vide;scallop;muscle quality;volatile compounds;chilled storage
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Colloid and Interface Science Communications
·
2021
·
IF 4.914
Xin-Yu Jiang,Jia-Nan Yan,Yi-Nan Du,Shi-Qi Xu,Hai-Tao Wu
In this communication, the rheological behaviors of hydrolysates from scallop ( Patinopecten yessoensis ) male gonad (SMGHs) combined with eight polysaccharides , including ι -carrageenan, sodium alginate , guar gum , locust-bean gum, pectin, acacia gum, xanthan gum and agar, respectively, were reported. The mixture of SMGHs (5%) and each polysaccharide (0.03–1.25%) was characterized by visual observation and rheological characterization in the concentration ranges where each polysaccharide has visible viscosity and keeps flowing. The addition of ι -carrageenan (0.56%) increased the storage modulus of SMGHs at 0.1 Hz by almost 77-fold, reaching 344.9 Pa. While, when the shear rate was 0.13 s −1 , the mixed-gel viscosity of SMGHs/guar gum and SMGHs/locust-bean gum reached to 137.6 and 129.0 Pa·s, respectively. Moreover, SMGHs have potential application as a gelling agent in the food processing by complexing with a certain polysaccharide.
研究领域:
食品科学
·
海洋生物学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 87
·期 1
·302-311
·
IF 3.167
Yi-Nan Du,Shan Xue,Jia-Nan Yan,Xin-Yu Jiang,Hai-Tao Wu
The objective of this study was to investigate the properties of ternary composite gel of scallop ( Patinopecten yessoensis ) protein hydrolysates (SMGHs)/κ-carrageenan (KC)/xanthan gum (XG). The rheological properties, moisture-distribution, molecular structure, and microstructure of SMGNs/KC/XG gels were analyzed. The results showed that the G ′ value, melting temperature, and water holding capacity of SMGHs/KC/XG were higher than those of SMGHs, SMGHs/KC, and SMGHs/XG. FTIR spectrum showed the generation of hydrogen bonds between SMGHs and KC/XG, and the carboxylic acid group of XG interacts with SMGHs. Moreover, the cryo-SEM results showed that SMGHs/KC/XG exhibited a tighter, smoother, and more aggregated microstructure than those of SMGHs, SMGHs/KC, and SMGHs/XG. These results indicate that the gel and microstructural properties of SMGHs are significantly improved by addition of KC and XG, and SMGHs/KC/XG has potential to be used as functional hydrogels for food, pharmaceutical, and biomedical applications. Practical Application Scallop ( Patinopecten yessoensis ) male gonads are rich in protein and usually regarded as byproducts during adductor processing. Because of its gelation properties, scallop male gonads have potential to be used as functional hydrogels for food. The SMGHs/KC/XG ternary composite gel showed excellent gel properties, which would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/KC/XG to embed bioactive compounds, such as curcumin and β-carotene.
研究领域:
食品科学
·
生物材料学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jia-Nan Yan,Yu-Qiao Wang,Zhu-Jun Zhang,Yi-Nan Du,Hai-Tao Wu
Scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs)/ κ -carrageenan (KC)/KCl beads with SMGHs :KC ratios (0:10–5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T 23 from 1607.9 to 966.4 ms, and red and blueshifts of O H, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jia-Nan Yan,Yu-Qiao Wang,Xin-Yu Jiang,Jia-Run Han,Yi-Nan Du,Jin-Feng Pan,Hai-Tao Wu
The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan ( κ -C) were monitored by using turbidimetry at various pH (1–12) and biopolymer mixing ratio (9:1–1:9). The pH c exhibited ratio-independent behavior, and pH φ1 , pH max exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/ κ -C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ -C at lower pH and higher ratio. Moreover, SMGHs/ κ -C gel at acid condition exhibited lower relaxation times ( T 21 and T 23 ). Furthermore, the rheological and relaxation time T 2 data were well associated with microscopy images which indicated that SMGHs/ κ -C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xin-Yu Jiang,Jia-Nan Yan,Lin Li,Wen Sun,Bin Nie,Hai-Tao Wu
The involvement of hydrogen bonding and hydrophobic interactions in a mixture of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and guar gum (GG) or locust-bean gum (LBG) was investigated using guanidine hydrochloride (GuHCl) and urea treatments in this study. The addition of GG and LBG (5.56 mg/mL) increased the viscosity of SMGHs at 0.1 s - 1 by almost 2.5-fold and 1.7-fold, respectively, reaching 254.8 and 177.0 Pa·s. After treatment with GuHCl or urea, the mixed gels (SMGHs/GG and SMGHs/LBG) became relatively transparent and more fluid, as the viscosity significantly reduced. Moreover, changes of moisture distribution and conformational characteristics suggested that hydrogen bonding and hydrophobic interactions were the main intermolecular forces in the mixed gels of SMGHs and GG or LBG. Furthermore, the SMGHs/GG and SMGHs/LBG mixtures yielded strong gels with viscous network structures, indicating that these materials can be used as thickening agents in food systems.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）