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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产品关联
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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产品关联
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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DOI
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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产品关联
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
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
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产品关联
DOI
高影响因子
Foods
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2023
·Vol. 12
·期 5
·982
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IF 5.2
Xiaoling Chen,Weiliang Guan,Yujin Li,Jinjie Zhang,Luyun Cai
Hyperuricemia is linked to a variety of disorders that can have serious consequences for human health. Peptides that inhibit xanthine oxidase (XO) are expected to be a safe and effective functional ingredient for the treatment or relief of hyperuricemia. The goal of this study was to discover whether papain small yellow croaker hydrolysates (SYCHs) have potent xanthine oxidase inhibitory (XOI) activity. The results showed that compared to the XOI activity of SYCHs (IC50= 33.40 ± 0.26 mg/mL), peptides with a molecular weight (MW) of less than 3 kDa (UF-3) after ultrafiltration (UF) had stronger XOI activity, which was reduced to IC50= 25.87 ± 0.16 mg/mL (p< 0.05). Two peptides were identified from UF-3 using nano-high-performance liquid chromatography–tandem mass spectrometry. These two peptides were chemically synthesized and tested for XOI activity in vitro. Trp-Asp-Asp-Met-Glu-Lys-Ile-Trp (WDDMEKIW) (p< 0.05) had the stronger XOI activity (IC50= 3.16 ± 0.03 mM). The XOI activity IC50of the other peptide, Ala-Pro-Pro-Glu-Arg-Lys-Tyr-Ser-Val-Trp (APPERKYSVW), was 5.86 ± 0.02 mM. According to amino acid sequence results, the peptides contained at least 50% hydrophobic amino acids, which might be responsible for reducing xanthine oxidase (XO) catalytic activity. Furthermore, the inhibition of the peptides (WDDMEKIW and APPERKYSVW) against XO may depend on their binding to the XO active site. According to molecular docking, certain peptides made from small yellow croaker proteins were able to bind to the XO active site through hydrogen bonds and hydrophobic interactions. The results of this work illuminate SYCHs as a promising functional candidate for the prevention of hyperuricemia.Keywords:xanthine oxidase inhibitor;peptides;small yellow croaker;identification;molecular docking
研究领域:
生物化学
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药理学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Xi Zhao,Jian Chen,Huan Li,Yakun Zhao,Wanwan Wang,Wenlu Li,Yanbo Wang
A complex microbial community is critical for developing unique flavors in semi-dried large yellow croaker ( Pseudosciaena crocea ). Volatilomics analysis identified hexanal, heptanal, nonanal, phenylacetaldehyde, 1-octen-3-ol, and butanoic acid were identified as the key flavor compounds in the fish. Clostridium sensu stricto was the dominant genus, with a relative abundance of 79.78 % after 4 days of air-drying. Validation results showed a positive association between the accumulation of nonanal, phenylacetaldehyde, and butanoic acid and the presence of Clostridium sensu stricto . Significant correlations were also observed between the genera of Lactobacillus and Microbacterium and the key flavor compounds of hexanal and heptanal. Microorganisms contribute to the metabolism of these compounds, primarily through the metabolism of phenylalanine, linoleic acid, linolenic acid, arachidonic acid, and pyruvate. This flavor-regulating role of microorganisms presents them as potential targets for flavor enhancement in traditional aquatic products.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
Nanomaterials
·
2018
·Vol. 8
·期 12
·967
·
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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产品关联
DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
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2022
·
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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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
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
Food Packaging and Shelf Life
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2022
·
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
·
生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）