LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
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IF 3.714
Yuan Li,Jiaqi Huang,Chunhong Yuan,Tian Ding,Shiguo Chen,Yaqin Hu
The study aims to develop a new potential algorithm to quantify the spoilage degree in the blocks of croaker packaged under vacuum condition at 4 °C. Firstly, 3 high spoilage potential bacteria isolated from contaminated blocks of croaker were used as test bacteria in storage experiments. During chilled storage, the chemical indexes of each inoculated blocks of croaker were examined every two days, including total viable count (TVC), total volatile base nitrogen (TVB-N), trimethylamine (TMA), and K value was examined to indicate the freshness of small yellow croaker. Based on these parameters, a new method to quantify spoilage potential of small yellow croaker was established by using a calculus formula. In the parallel experiments, the spoilage volatiles of each Specific Spoilage Organism (SSO)-inoculated groups with positive correlation to TVB-N value (R-value > 0.85) were identified by GC-MS, while S. glacialipiscicola and C. maltaromaticum groups possessed highest alkanes, as shown in principle component analysis plot. The study provided a more comprehensively spoilage potential algorithm and proposed a rapid detection method of contaminated SSOs by analyzing the correlation between spoilage volatiles and TVB-N.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2022
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IF 6.59
Qian Yun-Fang,Yu Jia-Yi,Yu Ying-Jie,Xie Jing,Yang Sheng-Ping
In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
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IF 4.52
Mi Wei,Huiyin Liu,Zhilin Zhang,Xuemin Chen,Zhenhua Guo,Xiangxia Yang
As a specialty food that is medicinal and edible, Anoectochilus roxburghii contains many active ingredients. Herein, optimal conditions to preserve A. roxburghii samples and obtain high physiological activity have been studied. The contents of polysaccharides , kinsenoside, and flavonoids of A. roxburghii were monitored during post-harvest storage for a period of eight months at 25 °C with different packaging methods such as stacking, multilayer pocket and vacuum. The results indicated that packaging method and storage time have significant influences on the preservation of active compounds. Polysaccharides, kinsenoside and flavonoids exhibited a general descending trend during storage for a period of eight months in all packaging conditions. However, the vacuum method is more effective in preservation of polysaccharides and flavonoids than stacking and multilayer pockets methods due to the lower activity of microbial community under vacuum condition. Interestingly, kinsenoside, a characteristic compound of A. roxburghii , responsive for the hypoglycemic function, was not affected by packaging methods. This is because kinsenoside was mainly affected by plant endogenous enzymes instead of microbial community. Two-factor variance analysis showed that packaging method and storage time have significant interactions in preservation. It was further disclosed that the changes of active components were closely related to the plant endogenous enzymes, microbial community and their functions. The findings in this study will shed some light on the storage of A. roxburghii and other herb products.
研究领域:
食品科学
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药理学
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植物学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Okon Johnson Esua,Da-Wen Sun,Jun-Hu Cheng,Ji-Lin Li
The effects of the treatment (UPFL) combining ultrasound (US) with plasma functionalized liquids (PFL) were evaluated on the quality of vacuum-packaged silver Pomfret stored at 4 ℃ for 15 days. Conformational modifications in myofibrillar proteins, improvements in nutritional value and biomedical index of fatty acids and lipids, reduced pH of 5.70, increased K -value, TBARS, and TVB-N at values of 12.05%, 0.576 mg MDA/kg, and 9.15 mg N/100 g, respectively, and 1.99 log reductions in spoilage microorganisms were evident immediately after treatments. UPFL presented better quality preservative effects when compared with individual applications of US or PFL, and vacuum packaging ensured optimal quality enhancement effects such as stability of myofibril fragmentation, inhibition of physicochemical quality degradation, and microbial growth control. The results also revealed the predominant cultivable spoilage microbiota of vacuum-packaged silver Pomfret treated with UPFL, providing valuable information towards developing broad-spectrum sanitisers and hurdle technology for the seafood industry.
研究领域:
食品科学
·
海洋生物学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）