FOOD CHEMISTRY
·
2022
·
IF 9.231
Jianyou Zhang,Lei Sun,Pengbo Cui,Ligen Zou,Yutong Chen,Jianqin Liang,Shengqiang Ji,Noman Walayat,Fei Lyu,Yuting Ding
The labeled quantitative proteomic method was used to study the changes in muscle proteins of large yellow croaker ( Pseudosciaena crocea ) treated with electrolytic water (EW) and chitosan (CHI) combined preservation during 12 days of refrigeration storage (4 °C). The analysis indicated that the freshness instructed by total viable count (TVC), total volatile basic nitrogen (TVB-N) and K value was significantly maintained after combined preservation during storage at 4 °C for 12 days (CS12). Furthermore, 46 differentially abundant proteins (DAPs) were detected in storage at 4 °C for 12 days (S12) compared to the freshness group (F), which bioinformatics confirmed were mainly skeletal proteins and enzymes. Correlation analysis showed that 19 highly correlated DAPs could be used as potential protein markers of freshness. Changes in the relation of freshness and protein were shown in further correlative analysis of F and CS12, which were caused by combined preservation. Therefore, combined preservation is promising in the quality and stability of large yellow croakers.
研究领域:
食品科学
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蛋白质组学
·
水产养殖
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shuang Cui,Bo Wang,Zheng Zhou,Yuying Zhang,Dayong Zhou,Xuhui Huang,Lei Qin
The internal relationship between lipid composition and characteristic flavor in the steamed large yellow croaker (LYC) was investigated using volatolomics, lipidomics, and electronic sensory systems. Compared to fresh LYC, the concentrations of five key volatile flavor compounds detected after steaming exceeded human sensory thresholds. Notably, nonanal, hexanal, and 1-octen-3-ol significantly influenced the flavor of the cooked meat. Steaming at 70 °C enhanced the LYC flavor profile, with the strongest flavor observed at 80 °C. The content of three key volatile flavor compounds peaked, especially hexanal, which reached 54.55 μg/kg. Phosphatidylcholines, triacylglycerols, and fatty acids were closely associated with the volatile flavor profile of steamed LYC. The oxidation of FA 22:6 was identified as a crucial source of flavor in LYC. This study aimed to improve consumer experience by exploring the nutritional quality and flavor formation mechanisms in the thermal processing of LYC.
研究领域:
食品科学
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化学工程
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分析化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2020
·
IF 4.187
Yanbo Wang,Feifei Wang,Xiaoshuang Zhang,Congnan Cen,Linglin Fu
Shewanella baltica is the specific spoilage microorganism of Pseudosciaena crocea during low-temperature storage. Exploring the correlation between cold adaptability and spoilage potential may provide a new perspective for prolonging shelf life of aquatic products. In the present study, we investigated the synthesis pathway of unsaturated fatty acid (UFA) responsible for regulating cold adaptability in Shewanella baltica and its effect on spoilage potential. FabR and FadR, as key regulators of membrane unsaturated fatty acids synthesis pathway, were identified in S. baltica . FabR was significantly down-regulated at 4 °C compared to at 30 °C, yet FadR displayed the opposite results. By overexpressing fabR and fadR genes at 4 °C, we found that FabR and FadR had negative and positive effects on UFA content and membrane fluidity as well as spoilage potential, respectively. These data indicated that FabR and FadR functioned collectively to increase the membrane fluidity for better cold adaptability at low temperature, resulting in the maintenance of spoilage potential of S. baltica .
研究领域:
微生物学
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食品科学
·
分子生物学
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DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2026
·
IF 3.9
Li Na,Mei Jun,Xie Jing
This research evaluated the effects of three specific spoilage organisms (SSOs)- Shewanella baltica , Pseudomonas brenneri and Pseudomonas psychrophila - on quality deterioration and myofibrillar proteins (MPs) degradation in chilled large yellow croaker fillets. The SSOs were found to expedite the conversion of umami/sweet amino acids to biogenic amines (BAs), reduced water holding capacity and textural deterioration. This altered taste activity value (TAV) of representative amino acids and increased the equivalent umami concentration (EUC). SSOs exacerbated MP conformational changes from ordered rigid to disordered flexible structures, enhancing protein solubility and tyrosine content. Findings from SDS-PAGE and TEM indicated significant degradation of myosin, actin, and tropomyosin, and disruption of sarcomere structure. Correlations between quality traits and MPs stability were established. Spoilage impact ranked: Shewanella baltica > Pseudomonas brenneri > Pseudomonas psychrophila . This study highlights the importance of preventing SSOs colonization in delaying quality deterioration and provides comprehensive insights into MPs degradation in SSO-induced spoilage.
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 44
·期 1
·e13084
·
IF 1.358
Xuepeng Li,Cikun Liu,Jinxiang Wang,Kai Zhou,Shumin Yi,Wenhui Zhu,Yongxia Xu,Hong Lin,Jianrong Li
The oxidative modification effect of hydroxyl radicals generated by an H 2 O 2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker ( Pseudosciaena crocea ) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H 2 O 2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS–PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H 2 O 2 ) slightly improved MP gel strength and water-holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. Practical applications Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jingxin Ye,Weiqing Lan,Jing Xie
Exploring the roles of dominant bacteria to spoilage is important in inhibiting spoilage. This study investigated related quality, protein degradation, and muscle microstructure in refrigerated large yellow croaker inoculated with Shewanella putrefaciens (S) and Pseudomonas fluorescens (P) as mono- or co-culture (SP). P. fluorescens had the most robust spoilage ability. P. fluorescens and the co-culture degraded major myofibrillar proteins and the links to disrupt muscle fibers, induced significant free water loss in muscle and formed amounts of trichloroacetic acid (TCA)-soluble peptides and total volatile basic nitrogen (TVB-N). S. putrefaciens caused severe mutual separation in myofibers. The competitive interactions between the two spoilage bacteria inhibited spoilage in the co-culture, while the numbers of differentially abundant peptides in the co-culture were enriched. Therefore, this study revealed competitive interactions of the co-culture of S. putrefaciens and P. fluorescens , which offered a thorough understanding of bacterial spoilage behavior in large yellow croaker.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
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
✓ 已验证
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
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
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生物化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Hao Cheng,Chuhan Bian,Huijie Yu,Jun Mei,Jing Xie
This research evaluated the effects of ultrasound-assisted freezing (UAF) at different power (160 W, 175 W, 190 W) combined with potassium alginate (PA, as the water-retaining agents) on the physicochemical quality, water-holding capacity (WHC), moisture migration and distribution, and myofibril structure of large yellow croaker. UAF-175 with PA as the freezing medium retained a better performance, such as color, texture, WHC, and water distribution. The pH and total volatile basic nitrogen (TVB-N) were the most desirable under the PA-UAF-175 treatment, as well as the flavor of the samples. In addition, it maintained the stability of myofibrils and reduced myofibril denaturation. Therefore, PA-UAF-175 treatment could be a possible freezing method as it maintained the quality properties and revealed better myofibril characteristics of large yellow croaker.
研究领域:
食品科学
·
水产养殖
·
生物物理学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Junlong Mao,Jingjing Fu,Zhengyu Zhu,Danli Jin,Shike Shen,Yanwei Yuan,Yuewen Chen
The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring protein oxidation indicators and observing structural changes. Compared with the fillets treated with NaCl combined with ultrasound, the fillets treated with KCl combined with ultrasound had high carbonyl content, low sulfhydryl content, small particle size, and strong surface hydrophobicity. In contrast, when KCl replaced 50% of NaCl, it was found that the oxidation was effectively alleviated, and intermolecular force was enhanced. According to structural changes, the irregular curvature of myofibrillar proteins accounted for a large number of smaller and more stable structures in KCl substitution with 50% NaCl. In conclusion, partial substitution of KCl for NaCl combined with ultrasound in the preparation of semi-dried rhubarb can protect myofibrillar protein structure and reduce oxidation to some extent.
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
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2249-2261
·
IF 2.6
Jianyou Zhang,Aodong Yue,Lei Sun,Lifeng Fei,Pengbo Cui,Yue Qiu,Fei Lyu,Yuting Ding
Summary This study aimed to evaluate the effect of chitosan (CHI) combined electrolytic water (EW) cold sterilisation on muscle quality and myofibril proteins (MP) of large yellow croaker ( Pseudosciaena crocea ) during 12 days of refrigerated storage (4 °C). After the storage period, the sample of the EW + CHI group had the highest rate of hardness (36.68%), springiness (16.11%) among the control group without any treatment (CON), CHI group and EW group and similar tendencies were found in chewiness and cohesiveness. The MP content in the CON group decreased sharply from 80.35 mg g −1 to 57.90 mg g −1 , in contrast to the EW + CHI group, which decreased from 81.65 mg g −1 initially to 80.83 mg g −1 . The conformation of MP α-helix and β-sheet was retained to protect the secondary structure, and the exposure of aromatic amino acid residues was constrained to defend the tertiary structure in EW + CHI treatment which effectively delayed the degradation of MP. Based on these outcomes, EW + CHI treatment could significantly maintain the MP of large yellow croakers and prevent corruption during refrigerated storage.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2019
·Vol. 84
·期 2
·254-260
·
IF 2.081
Yanbo Wang,Xingyue Bao,Feifei Wang,Haiyan Wang,Linglin Fu
The production of biogenic amines (BAs) set considerable obstacles in seafood preservation. However, the characteristic BAs and their roles in the spoilage profiles in large yellow croaker were still poorly understood. The BAs contents, free amino acids (FAAs) contents, aerobic bacterial count, sensory evaluation and several characteristic physicochemical indexes were monitored during storage at 4 °C. It's forcefully uncovered that the putrescine and cadaverine were the main BAs and the sum value of them could be used as a novel quality indicator instead of BAI. The reasonable limitation for unaccepted corruption was suggested be around 60 mg/kg. The regression model ( r > 0.8, P < 0.05) at 4 °C indicated a significant correlation between the main BAs and total volatile basic nitrogen (TVB-N), protein hydrolysis index (P.I.%) as well as pH value, offering a new interpretation form for the physiochemical properties of BAs in aquatic products. Additionally, the evolution of FAAs show the predominant role of lysine, proline, histidine, glycine, and alanine during the whole storage and it can be concluded that BAs biosynthesis in large yellow croaker were moderately related with their precursor substance. This work provides a preliminary insight into the origin of BAs in large yellow croaker. Practical Application It was proposed that the sum value of putrescine and cadaverine which were the main BAs can be used as a novel quality indicator instead of BAI in large yellow croaker. And the regression models of BAs and other physiochemical indexes provided a new perspective for comprehending the spoilage profiles involving BAs biosynthesis. The study may potentially contribute to improving the evaluation of seafood freshness and provide new target site for seafood preservation.
研究领域:
食品科学
·
海洋生物学
✓ 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）