Food Science and Technology
·
2019
·
IF 1.223
WEI Peiyu,CAO Jun,SHEN Xuanri,LI Chuan
The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Shuai Chi,Xinyu Liu,Jiaqing Wu,Qian Feng,Lili Wang,Jianrong Li,Tong Sun
The natural high molecular polysaccharide Artemisia sphaerocephala Krasch gum (ASKG) was introduced into Polyvinyl alcohol (PVA) and Sodium alginate (SA), and the hydrogels with excellent absorbent properties were prepared by crosslinking method. The hydrogel form porous network structures through esterification of CA with PVA and ASKG, and chelation of Ca 2+ and SA. The water absorption, water retention, porosity and thermal stability of hydrogels are improved by ASKG. The higher the concentration and addition of cross-linking agent, the lower the water absorption rate of the hydrogels and the denser pore structure. When PVA is more than SA, the hydrogel has the best mechanical properties, and when SA is more than PVA, the hydrogel has porous network structure. The water absorption kinetics of the hydrogels conform Schott second-order kinetic model, indicating that the water absorption is a simple diffusion behavior. The 5P-5S-6 A-1C-0.025Ca 2+ hydrogel pad effectively adsorb fish fillet exudates, maintain the cleanliness of the fish fillets, inhibit the growth of microorganisms and protein oxidation due to wonderful water absorption, so the shelf life of the fillets is extended from 6.8 days to 9.1 days. Therefore, this study can provide technical guidance and theoretical support for the development of fresh food packaging materials.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 6
·1409
·
IF 4.35
Yiqi Zhang,Ye Dong,Zhiyuan Dai
Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.Keywords:bone hydrolysates;antioxidant activity;fillet;vacuum impregnation;freeze–thaw cycles
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Ruifei Wang,Xinyi Hu,Addo Keren Agyekumwaa,Xiaofeng Li,Xinglong Xiao,Yigang Yu
Fresh fish are highly perishable because their high content of protein and unsaturated fatty acids are easily oxidized and/or degraded under the influence of bacteria and the external environment. In this study, four natural preservatives (phenyllactic acid, kojic acid , tea polyphenols and thymol) were initially screened for antimicrobial activity against spoilage bacteria commonly found in fish by in vitro antibacterial tests. The results suggested that kojic acid (KA) and tea polyphenols (TP) exhibited a strong synergistic antibacterial effect against spoilage bacteria. Hence, the effects of KA and/or TP on the preservation of refrigerated sea bass ( Lateolabrax japonicus ) fillets after soaking treatments were determined. Changes in physicochemical parameters, indexes of fish freshness and microbial enumeration were examined. KA, TP and KA-TP treatments were effective in inhibiting bacterial growth and delaying lipid oxidation in fish flesh, resulting in lower TVB-N and TBARS than the control. Meanwhile, the freshness and physical qualities (color and texture) of fish fillets were also stabilized by the three treatments. Moreover, the KA-TP treatment showed the best effect on refrigerated fish preservation among the three treatments and extended the shelf-life by 5–6 days, suggesting that KA-TP have the potential to become a compound preservative for aquatic products.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2024
·
IF 2.8
Haitao Huang,Zhaomeng Xv,Yu Qiao,Yonghong Ge,Xiuxia Li,Qiuying Li,Tong Sun
In order to inhibit the growth and reproduction of microorganisms in the exudate of fresh aquatic products during storage. Absorbent paper, absorbent cotton and nylon mesh were used as the substrates, three types of clay minerals (diatomite, columnar diatomite and bentonite) were used as the water absorbing materials and a new type of unidirectional water-conducting preservation pads was prepared. The physicochemical properties of water absorbing materials and preservation properties of pads for Lateolabrax japonicas fillets were measured. The results show that all three kinds of clay have good water absorption properties, and bentonite exhibits the highest water retention properties because of metal oxide. After absorbing water, the surface holes of diatomite and columnar diatomite particles are blocked, while the volume of bentonite particles increases. Bentonite absorbs water slowly but retains water best and can absorb 10.31 times its own mass of water. Preservation study shows that water absorption preservation pads can effectively absorb the exudate of fish fillets and slow down the deterioration of fish fillet quality. Bentonite preservation pad shows the best effective and extends the shelf life of L. japonicas fillets from 6 to 9.3 days. This research can provide the technical support for the application of preservation pads carrying clay minerals in the field of fresh aquatic products.
研究领域:
食品科学
·
水产保鲜技术
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Wangli Dai,Chen Yan,Yicheng Ding,Wenjie Wang,Saiqi Gu,Zheng Xu,Xuxia Zhou,Yuting Ding
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
CyTA-Journal of Food
·
2018
·
IF 1.371
Na Li,Jun Mei,Yong Shen,Jing Xie
The effects of chitosan edible coating incorporated with rosmarinic acid on the quality of half-smooth tongue sole fillets were examined during 18 days of refrigerated storage (4 ± 0.5°C). The samples were analyzed by physicochemical, microbiological, and sensory characteristics. Results showed that samples coated with 1% chitosan containing 30 or 40 mg/L rosmarinic acid significantly lower the total volatile basic nitrogen, K value, free fatty acids, trimethylamine, total viable counts, and H2S-producing bacteria. Low field NMR analysis (LF-NMR) results indicated that chitosan-rosmarinic acid edible coating had positive effects on maintaining the water content and water migration. These results indicated that 1% chitosan coating with 30 mg/L rosmarinic acid was a potential alternative method to improve the quality of half-smooth tongue sole fillets during refrigerated storage.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2016
·Vol. 29
·期 7
·383-396
·
IF 1.292
Hui Yang,Jing Wang,Fuxin Yang,Mo Chen,Dongxiang Zhou,Li Li
Active packaging provides a way to prevent the food putrefaction effectively . Various studies provide information on the actual preservation effect of active packaging or the migration of active agents from active films into various food stimulants separately. However, there is little related data available regarding the combined analysis of release and preservation effect. In this work, we examined the properties of active food packaging films successfully produced by extrusion of ethylene vinyl alcohol copolymer (EVOH) films with clove essential oil (C). The characterization of mechanical, thermal and barrier properties of the packaging polymers film showed that the addition of clove essential oil did not decrease their properties and C as plasticizer improved process fluidity of EVOH resin. The release of C from film to various food stimulants was measured by using HPLC, and Fickian diffusion models were used to fit the data with appropriate equation. The effects of E/C (ethylene vinyl alcohol copolymer/clove essential oil) films on quality assessment of Grass Carp slice based on sensory analysis and biochemical indices during refrigerated storage (4 ± 1°C) were examined over the period of 10 days. Total volatile basic nitrogen (TVB-N), total viable counts, pH, TBA, water holding capacity (WHC) and texture properties were evaluated. The results indicated that the active film containing 3% clove essential oil had different release parameters in four food stimulants and it could effectively maintain the fish freshness and extend the shelf life to 7–8 days during cold storage compared with control group, which was only 4 days. Copyright © 2016 John Wiley & Sons, Ltd.
研究领域:
食品科学
·
包装工程
✓ 已验证
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
·
机器学习
·
光谱学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Tianhao Ying,Chenghong Jiang,Sadia Munir,Ru Liu,Tao Yin,Juan You,Jianhua Rong,Shanbai Xiong,Yang Hu
This work aimed to synthesize oregano essential oil/β-cyclodextrin microcapsules (OEO/β-CDs) and then prepare gelatin-based controlled-release antibacterial films with different OEO/β-CDs contents (0%–2%) for chilling preservation of grass carp fillets. The results of FTIR , XRD, DSC and accelerated release ratio showed that OEO was successfully encapsulated in OEO/β-CDs and its thermal stability was effectively improved. Moreover, at 2% of addition amount of OEO/β-CDs, the tensile strength of the films increased from 14.43 MPa to 18.72 MPa. In addition, the films showed significant antibacterial activity against Pseudomonas (61.52%), Aeromonas (62.87%), and Shewanella putrefaciens (66.67%). Preservation experiments showed that the films effectively prevented the increase of TVB-N, and TBA value of the refrigerated fillets and significantly suppressed the growth of spoilage organisms , thus extending the shelf life by 2–3 days. Therefore, the synthesized film has promising potential as an active packaging material for the preservation of grass carp.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 7
·4065-4075
·
IF 3.612
Jianling Wei,Zhengyang Wu,Tingting Chai,Fanyu He,Yuewen Chen,Xiuping Dong,Yugang Shi
Summary This study aimed to elucidate the information mechanism of advanced glycation end products (AGEs) in sturgeon fillets, and its inhibition by polyphenol. The results revealed that LTVH fillets (processed using low temperature vacuum heating method, LTVH) did not have lower values of AGEs than those treated using TC method (a typical thermal procedure using boiling water at 100 °C). The addition of tea polyphenol, on the other hand, drastically reduced the AGEs levels in LTVH fillets. An in vitro model including sturgeon myofibrillar protein and glucose was employed in this work to evaluate the inhibition of AGEs by tea polyphenol. The results showed that free Arginine was susceptible to interaction with glucose, which caused the development of AGEs. However, the addition of tea polyphenol competed with glucose for binding to free Arginine, leading to a substantial decrease in free Arginine concentration and an increase of free amino loss rate, resulting in the inhibition of AGEs generation. The LTVH technique, in combination with tea polyphenol, can be used to prevent the production of AGEs on fillets during the thermal treatment.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiangfei Hu,Qiannan Jiang,Hui Wang,Jinlin Li,Zongcai Tu
This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of carbonyl protein and lipid oxidation products increased significantly (following air-frying > pan-frying > roast-frying), and the latter decreased subsequently after 6 min. Fillets possessed by frying increased significantly N ε -carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF) levels, whose increment was pan-frying > air-frying > roast-frying. Compared to raw, eighty-seven volatiles were identified and the total concentrations of those increased gradually in air-frying, but then decreased up to 6 min in roast-frying and pan-frying. Furthermore, significant correlations between CML, TBARS and 5-HMF, quality attributes, oxidation index; volatiles (VIP and/or OAV > 1) and lipid oxidation index were obtained. Conclusively, fillets possessed by air-/roast-frying showed more lipid oxidation and alcohols/aldehydes, while pan-fried enriched CML and pyrazines.
研究领域:
食品科学
·
营养学
✓ 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）