FOOD CHEMISTRY
·
2024
·
IF 8.5
Zi-Chun Zhang,Ji Wang,Meng Dong,Shuang Cui,Xu-Hui Huang,Lei Qin
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass. A total of 668 lipid molecules were annotated in the samples, of which 60 were classified as differential lipids. Non-targeted lipidomic analysis identified phosphatidylcholine and phosphatidylethanolamine as the major flavor precursors, constituting 40.12 % of the total. Elevated salt concentrations significantly enhanced the production and accumulation of key differential volatile flavor components, including 1-octen-3-ol, 2-undecanone and 2-pentylfuran. Thus, salt facilitated the degradation and oxidation of lipids, leading to the formation of key flavor compounds that contribute to the enhancement of the flavor profile of cured sea bass.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2023
·
IF 4.8
Wenqian Yan,Jiayi Yao,Zilin Yue,Hong Lin,Lei Wang,Kaiqiang Wang,Jinjie Li
TVB-N is a commonly used chemical indicator for assessing the freshness of aquatic products during storage. In this study, the combination of Raman spectroscopy with multivariate analysis for monitoring the freshness of sea bass ( Lateolabrax japonicus ) fillets was investigated. Orthogonal signal correction (OSC) method was applied to pre-process the Raman spectra of sea bass fillets with different freshness levels. Results suggested that PLSR models outperformed PCR and SVMR models in monitoring TVB-N values of sea bass fillets. In comparison, the OSC-PLSR model with full-band Raman spectra showed the best performance for predicting TVB-N contents, with R 2 C of 0.981, RMSEC of 1.162 mgN/100 g, R 2 CV of 0.804, RMSECV of 3.756 mgN/100 g, R 2 P of 0.898, RMSEP of 2.199 mgN/100 g, and RPD of 3.824. In addition, sea bass fillets with three different freshness grades (first-grade, second-grade, and spoilage) could be distinguished from the PCA score plot. The PLS-DA model showed an average classification accuracy of 91.11% for different freshness grades. The combination of Raman spectroscopy and chemometrics provided a new tool for the non-destructive evaluation of fish quality.
研究领域:
食品科学
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光谱学
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化学计量学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xuening Chen,Weiqing Lan,Jing Xie
The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB 0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.
研究领域:
食品科学
·
材料科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinyang Li,Taiyu Li,Jixiang Zhang,Xiaoguo Ying,Shanggui Deng,Gengsheng Xiao,Soottawat Benjakul,Charles Brennan,Lukai Ma
Sea bass ( Lateolabrax japonicus ) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.72, 2.36, and 2.04-fold increase in malondialdehyde, 4-hydroxy-2-nonenal, and 4-hydroxy-2-hexenal levels, respectively. The total free radicals, alkoxy radicals, and hydrogen radicals increased by 18.13 %, 18.17 %, and 9.87 %, respectively. Visceral lipid oxidation damages myofibrillar proteins, reducing sulfhydryl content by 18.11 %. The viscera also promote protein oxidation, particularly of actin. Volatile component and electronic nose analyses revealed significant odor deterioration due to lipid oxidation and protein degradation. Molecular docking confirms that 4-hydroxy-2-nonenal binds to 15 amino acids in β-actin. Therefore, spoilage occurs from the inside out, and viscera should be removed before freezing.
研究领域:
食品科学
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生物化学
·
水产学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF POLYMERS AND THE ENVIRONMENT
·
2022
·Vol. 31
·期 2
·565-578
·
IF 4.705
Yu Huijie,Yan Qi,Yang Zhijun,Mei Jun,Xie Jing
This research was to evaluate the effects of locust bean gum (LBG) and carboxymethyl chitosan (CMCS) active coatings supplemented with Melissa officinalis L. essential oil (MOEO) nanoemulsions to extend the shelf life of sea bass ( Lateolabrax japonicus ) fillets during refrigerated storage at 4 °C. The results indicated that the active coatings could delay the increase in microbiological, pH, and K value of sea bass fillets. At the same time, the active coatings markedly depressed the off-flavor compounds productions such as the trimethylamine (TMA), total volatile basic nitrogen (TVB-N), hypoxanthine (Hx), hypoxanthine riboside (HxR) and reduced free amino acids (FAAs) accumulation during refrigerated storage. 24 volatile compounds were identified and the active coatings treated significantly reduced the fishy flavor compounds, such as 2-ethyl-1-hexanol, 3-methylbutanol, 2-methylbutanol, hexanal, and 1-octen-3-one. The shelf life of uncoated sea bass was 6 days, and sea bass treated with CMCS/LBG, CMCS/LBG-0.5%MOEO, CMCS/LBG-1%MOEO and CMCS/LBG-2%MOEO were 6, 9, 12 and 15 days, respectively, which suggested that the active coatings were a potential option in maintaining the quality of sea bass during refrigerated storage. Graphical Abstract
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2023
·
IF 4.8
Kaiqiang Wang,Zilin Yue,Hong Lin,Qi Wang,Lei Wang,Ye Tian,Lihui Ren
Freshness is a key indicator for assessing the nutritional and safety qualities of fish products. This study aims to apply the convolutional neural network (CNN) for modeling the Raman spectra data, for the rapid classification of the freshness grades of sea bass ( Lateolabrax japonicus ) fillets. Results suggested that the classification accuracy of CNN model was superior to principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and support vector machine (SVM) based on Raman spectra data. In addition, analysis of variance (ANOVA) was demonstrated effective for extracting the Raman spectral features for CNN modeling. Based on the feature-selected CNN model using ANOVA, the average accuracy for identifying sea bass fillets freshness was improved to 90.6% and the testing time was reduced to 0.44 s. In particular, the classification accuracy for the second-grade freshness was significantly improved to 80.2% compared with the CNN model with full-band Raman spectra. This research provided an exemplar for combining the portable Raman spectrometer with deep learning for the rapid and non-destructive analysis of food quality.
研究领域:
食品科学
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机器学习
·
光谱学
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产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Li Liu,Yakun Guo,Weijia Zhang,Fan Bai,Jinlin Wang,Ruichang Gao,Xiaoming Jiang,Yuanhui Zhao,Xinxing Xu
This study proposed to investigate the inhibition mechanism of the Paenibacillus provencensis (PP-2) metabolites on the dominant spoilage bacteria of sea bass and the application in preservation. Shewanella (71.11 %) and Pseudomonas (13.54 %) were the main genera. The Shewanella putrefaciens (L-1) and Pseudomonas fragi (L-4) were isolated and purified based on spoilage factors as dominant spoilage bacteria. PP-2 supernatant metabolites at minimum inhibitory concentration (MIC, 150 mg/mL) inhibited L-1 and L-4 by more than 95 % with significant antioxidant properties. The PP-2 metabolites were detected by LC-MS mainly including organic acids and derivatives, lipids molecules, organic heterocyclic compounds, and organic oxides. According to the transmission electron microscope (TEM) results, Additionally, the metabolites demonstrated antioxidant properties and disrupted bacterial cell membranes, highlighting their potential for controlling seafood spoilage. PP-2 metabolites significantly lowered pH ( p < 0.05), TBARS values (0.33 ± 0.01 μmol/g), and TVB-N levels (24.06 ± 2.25 mg/100 g) compared to Nisin-treated and control groups after 6–8 d. After 8 d, colony counts in the PP-2 group (7.90 ± 0.01 log CFU/g) remained below the spoilage threshold. PP-2 metabolites also reduced protein oxidation, with carbonyl content at 0.33 ± 0.01 μmol/g and sulfhydryl content at 5.26 ± 0.18 μmol/g. The metabolites preserved textural properties, showing slower declines in hardness, elasticity, and chewiness, and lower juice leakage (9.37 ± 1.27 %). Metabolomic analysis revealed that PP-2 metabolites disrupted several key bacterial metabolic pathways, leading to bacterial death. These results suggest that PP-2 metabolites enhance seafood preservation by targeting bacterial metabolic processes.
研究领域:
食品科学
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微生物学
·
海洋生物学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Weiqing Lan,Mingxing Zhou,Bingjie Zhang,Shucheng Liu,Jing Xie
Phenolic acid-chitosan derivatives have received extensive attention due to their greatly enhanced mechanical, antibacterial and antioxidant properties, especially in food preservation. The chitosan-gentianic acid (CS-g-GA) was prepared and its impact on myofibrillar proteins (MPs) in sea bass ( Lateolabrax maculatus ) during refrigerated storage was investigated in this study. Fish fillets were immersed in distilled water, CS, GA and CS-g-GA solutions, respectively, followed by an 18-day refrigerated storage. MPs were extracted from fish fillets every 3 days, and then the degree of oxidation and conformational changes of MPs were evaluated. The results of myofibril fragmentation index (MFI) and surface hydrophobicity confirmed that CS-g-GA can retard the fragmentation and degradation of myofibrils. Additionally, the total sulfhydryl content of CS-g-GA-treated samples in the later storage was significantly higher than those of other groups, confirming that CS-g-GA treatment protected the structure and function of protein. Results of Fourier transform infrared spectroscopy (FT-IR) and inner fluorescence intensity (IFI) showed that CS-g-GA maintained the secondary and tertiary structure of MPs. The results from scanning electron microscope (SEM) further clarified that CS-g-GA can maintain the tight arrangement of muscle fibers and protect the microstructure of myofibrils. Furthermore, the observation of confocal laser scanning microscopy (CLSM) demonstrated that CS-g-GA can prevent protein cross-linking and aggregation. Therefore, CS-g-GA treatment can effectively protect the structure and delay the oxidation of MPs.
研究领域:
食品科学
·
蛋白质化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yamei Wu,Huan Xiang,Shengjun Chen,Yongqiang Zhao,Qiuxing Cai,Wanling Lin,Yanyan Wu,Yueqi Wang
Ionic strength affects the aggregation behavior and function of myofibrillar proteins (MPs). This study investigated changes in the aggregation behavior and function of sea bass MPs under ion induction to determine the mechanism of its impact. The ionic strength increased the solubility of proteins (up to 90% at 0.6 mol/L), facilitated the transition from α-helices to β-sheets and increased the reactive sulfhydryl groups from 3.12 μmol/g to 3.93 μmol/g. The unfolding of MPs ultimately changed their functional properties. Scanning electron microscopy images showed that a gel network structure began to form at an ionic strength of 0.4 mol/L. Furthermore, the water holding capacity and cooking yield of the gel increased from 51.40% to 28.97%–69.01% and 46.16%, respectively, with an increasing ionic strength. The distribution of droplets in the field of view was relatively uniform at an ionic strength of 0.6 mol/L with a minimum value of CI (20.66%). However, the droplets aggregated at higher ionic strengths (>0.8 mol/L), which also decreased the emulsification properties and gel properties. It is hoped that these results will broaden the potential applications of myofibrillar proteins in emulsions and provide guidance for the processing of surimi products.
研究领域:
食品科学
·
蛋白质化学
·
水产养殖
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xuening Chen,Weiqing Lan,Zhenfei Xu,Huanyu Li,Jing Xie
There has been a growing interest in employing active films for fish preservation due to the environmental concern of plastic packaging and the high perishability of fish. This work aimed to develop active films (CPB 0.8 ) based on chitosan/polyvinyl alcohol integrated with ginger essential oil (GEO) -loaded bacterial cellulose, and to evaluate the preservation effect of the films on refrigerated sea bass fillets. Different active films were obtained by the solution blending method. It was evaluated by measuring microbiological indicators, physicochemical indexes, and water loss of sea bass fillets. The sample wrapped by CPB 0.8 film had a lower microbial load after 12 days of storage. The results showed that the sample wrapped by CPB 0.8 film had a lower microbial load after 12 days of storage compared to the active film sample without GEO and the control sample. Besides, the reduction of hardness and springiness of fillets packaged with CPB 0.8 film was markedly inhibited. Additionally, the fillets wrapped by CPB 0.8 film indicated a lower K-value (56.54%) under the rejection limit (60%) on the 10th day, which confirmed that CPB 0.8 films extended the shelf-life of fillets to 10 days. Also, the active packaging could preserve fish quality by controlling water migration and lipid oxidation. Overall, these findings indicate that CPB 0.8 films can be useful for the preservation of fish and effectively reduce petroleum-based plastics.
研究领域:
食品科学
·
海洋生物学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lijuan Zhang,Shan Sun,Wentao Su,Mingqian Tan
The present study was to investigate the effect of the astaxanthin high internal phase Pickering emulsion (H-AXT) on DEHP-induced liver lipid metabolism disorder and to demonstrate its possible protective mechanism. We have developed an antioxidant activity emulsion system to deliver astaxanthin into the liver to maximize its ability to protect the liver. In vitro , H-AXT intervention inhibited oxidative stress restored the level of mitochondrial membrane potential to 90 % of that of normal LO2 cells, and alleviated the imbalance of energy metabolism by protecting mitochondrial structure and function. Based on metabonomics, it was proved that H-AXT inhibited triglyceride accumulation by antagonizing lipid metabolism disorder. In DEHP-induced mice, H-AXT intervention mitigated liver damage by inhibiting oxidative stress and inflammatory reaction, and alleviated metabolic dysfunction by regulating lipid levels and inhibiting fat accumulation. Meanwhile, H-AXT alleviated DEHP-induced testicular tissue damage and maintained the integrity of testicular tissue. The encapsulation of the emulsion system effectively promoted the liver uptake of astaxanthin to prevent liver diseases associated with metabolic disorders.
研究领域:
食品科学
·
生物医学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Aquatic Food Product Technology
·
2023
·
IF 1.6
Jie Zheng,Hao Ding,Lirong Bai,Shuai Zhu,Hongyuan Hui,Xinyue Zhu,Wen Chen,Aijun Hu
The 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.
研究领域:
食品科学
·
微生物学
·
化学分析
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）