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6 pages, 218 KiB

Open AccessEditorial

Processing and Preservation of Aquatic Products

by Tao Yin and Liu Shi

Foods 2023, 12(10), 2061; https://doi.org/10.3390/foods12102061 - 19 May 2023

Cited by 4 | Viewed by 5024

Abstract

Aquatic products represent an important food source; they include products such as fish, shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty acids, minerals, and other nutritional elements [...] Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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14 pages, 1461 KiB

Open AccessArticle

Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps

by Manirul Haque and Juan L. Silva

Foods 2023, 12(5), 1112; https://doi.org/10.3390/foods12051112 - 6 Mar 2023

Cited by 3 | Viewed by 2513

Abstract

The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial [...] Read more.

The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilm^TM. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and frozen fillets were ~1.1=/- 2.0% (not significant) and ~4.5%, respectively, and was not fillet size or harvest season dependent. Baseline water content (78.0 vs. 76.0%) was higher (p ≤ 0.05), and fat content (6.0% vs. 8.0%) was lower (p ≤ 0.05) for small (50–150 g) compared to large fillets (150–450 g). Higher (p ≤ 0.05) baseline PPC (~4.2 vs. ~3.0) and TCC (~3.4 vs. ~1.7) were observed for the warm season (April–July) fillets compared to the cold season (Feb–April). This study provides information to processors and others on estimating retained water and microbiological quality of the hybrid catfish fillets over the process line. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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10 pages, 1240 KiB

Open AccessArticle

Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp

by Weidan Guo, Miao Zhan, Hui Liu, Xiangjin Fu and Wei Wu

Foods 2023, 12(5), 939; https://doi.org/10.3390/foods12050939 - 22 Feb 2023

Cited by 2 | Viewed by 1785

Abstract

Silver carp (Hypophthalmichthys molitrix) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines and muddy off-odor which is mainly caused by geosmin (GEO) and 2-methylisoborneol (MIB). These disadvantages make the [...] Read more.

Silver carp (Hypophthalmichthys molitrix) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines and muddy off-odor which is mainly caused by geosmin (GEO) and 2-methylisoborneol (MIB). These disadvantages make the conventional water washing process of surimi inefficient (low protein recovery rate, and high residual muddy off-odor). Thus, the effect of the pH-shifting process (acid-isolating process and alkali-isolating process) on the cathepsins activity, GEO content, MIB content, and gelling properties of the isolated proteins (IPs) was investigated, comparing it with surimi obtained through the conventional cold water washing process (WM). The alkali-isolating process greatly boosted the protein recovery rate from 28.8% to 40.9% (p < 0.05). In addition, it removed 84% GEO and 90% MIB. The acid-isolating process removed about 77% GEO and 83% MIB. The acid-isolated protein (AC) displayed the lowest elastic modulus (G′), the highest TCA-peptide content (90.89 ± 4.65 mg/g) and the highest cathepsin L activity (65.43 ± 4.91 U/g). The AC modori (60 °C for 30 min) gel also demonstrated the lowest breaking force (226.2 ± 19.5 g) and breaking deformation (8.3 ± 0.4 mm), indicating that proteolysis caused by the cathepsin deteriorated the gel quality of AC. The setting (40 °C for 30 min) considerably increased the breaking force (386.4 ± 15.7 g) and breaking deformation (11.6 ± 0.2 mm) of the gel made from the alkali-isolated protein (AK) (p < 0.05). In AC and AK gel, a clearly visible cross-linking protein band with a molecular weight greater than MHC was seen, demonstrating the presence of endogenous trans-glutaminase (TGase) activity, that improved the gel quality of AK. In conclusion, the alkali-isolating process was an effective alternative method for making water-washed surimi from silver carp. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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11 pages, 2325 KiB

Open AccessArticle

Downregulation of Peroxidase Activity of Platinum Cube Enables Minute–Time Scale Colorimetric Signaling of Hypoxanthine for Fish Freshness Monitoring

by Xiaoming Ma, Tingting Feng, Peng Zhang, Hui Zhang, Xuan Hu, Yuying Yang, Zhen Wang, Huifang Zhang, Dong Peng, Xun Li and Jianguo Xu

Foods 2023, 12(2), 291; https://doi.org/10.3390/foods12020291 - 8 Jan 2023

Cited by 4 | Viewed by 2331

Abstract

Due to its unique biological composition, aquatic products, especially fish, are extremely perishable compared to other muscle products. Herein, we proposed an artificial nanozyme-based colorimetric detection of hypoxanthine (Hx), the indicator of fish freshness, in a minute–time scale without the assistance of a [...] Read more.

Due to its unique biological composition, aquatic products, especially fish, are extremely perishable compared to other muscle products. Herein, we proposed an artificial nanozyme-based colorimetric detection of hypoxanthine (Hx), the indicator of fish freshness, in a minute–time scale without the assistance of a natural enzyme (hypoxanthine oxidase). The principle is based on the interaction between Hx and polyvinylpyrrolidone-modified platinum cubic nanomaterials (PVP-PtNC), in which the catalytic active sites of PVP-PtNC’s surface were blocked by Hx. This causes the downregulation of PVP-PtNC’s catalytic ability and weakened its ability to catalyze the oxidization of 3,3′,5,5′-Tetramethylbenzidine (TMB) by H₂O₂. Accordingly, the decrease in the UV–vis absorption and the weakening of the colorimetric reaction color is proportional to the Hx concentration. On this basis, a target-triggered colorimetric method for detecting Hx is developed for fish freshness monitoring with a fast detection speed, low cost, high accuracy, and simplified operation. Experiments reveal that the correlation response of Hx is from 0.5 μM to 10 mM with a limit of detection of 0.16 μM. In particular, the Hx detected from real fish indicates that the method possesses a promising potential for practical application. All of these features are expected to promote the development of online detection tools for food safety monitoring. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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15 pages, 1944 KiB

Open AccessArticle

Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food

by Md. Mohibbullah, Al Amin, Md. Abu Talha, Md. Abdul Baten, Md. Masud Rana, Ashfak Ahmed Sabuz, Asif Wares Newaz and Jae-Suk Choi

Foods 2023, 12(1), 205; https://doi.org/10.3390/foods12010205 - 3 Jan 2023

Cited by 9 | Viewed by 4658

Abstract

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and [...] Read more.

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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13 pages, 2306 KiB

Open AccessArticle

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

by Yuexiang Zhan, Chuanhai Tu, Huili Jiang, Soottawat Benjakul, Jilong Ni, Kaixuan Dong and Bin Zhang

Foods 2022, 11(23), 3928; https://doi.org/10.3390/foods11233928 - 5 Dec 2022

Cited by 9 | Viewed by 2163

Abstract

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 [...] Read more.

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0–20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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14 pages, 523 KiB

Open AccessArticle

Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (Channa Argus)

by Mengting Ren, Tao Yin, Juan You, Ru Liu, Qilin Huang and Shanbai Xiong

Foods 2022, 11(20), 3294; https://doi.org/10.3390/foods11203294 - 21 Oct 2022

Cited by 2 | Viewed by 2359

Abstract

In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS [...] Read more.

In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS soup, respectively). For the FS soup, the proximate composition of protein, fat, ash, free amino acids, and soluble peptides were 2.55%, 0.89%, 0.92%, 0.47%, and 0.62%, respectively. The total amino acid was 390.11 mg/ g, and the proportion of essential amino acid was 27.59%. The total fatty acid was 13.64 g/100 g, of which monounsaturated fatty acid was 5.78 g/100 g, n-6 polyunsaturated fatty acid 3.50 g/100 g, and n-3 polyunsaturated fatty acid 0.41 g/100 g, respectively. The contents of Zn and Ca were 9.04 mg/ kg and 1.13 mg/ g, respectively. The DPPH radical-scavenging ability, Fe²⁺ chelating ability, and hydroxyl radical-scavenging ability was 57.89%, 21.21%, and 25.61%, respectively. Overall, there was no obvious difference in the nutritional composition and antioxidant activity between the FS and WS soups. The protein content (1.90%) of the WS soup was relatively lower, but the total fatty acid (16.22 g/100 g), MUFA (7.17 g/100 g), and Zn (12.57 mg/ kg) contents were significantly higher. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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12 pages, 1349 KiB

Open AccessArticle

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

by Shangyuan Sang, Xiaoyun Chen, Ying Qin, Li Tong and Changrong Ou

Foods 2022, 11(20), 3197; https://doi.org/10.3390/foods11203197 - 13 Oct 2022

Cited by 9 | Viewed by 2833

Abstract

Divalent calcium ions (Ca²⁺) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and protein structure changes of surimi gels [...] Read more.

Divalent calcium ions (Ca²⁺) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and protein structure changes of surimi gels made from large yellow croaker. The results showed that the addition of calcium lactate (0%, 0.5%, 1.5%, 2.5%, 3.5%, and 4.5% on wet surimi) significantly (p < 0.05) increased gel strength and whiteness, while cooking loss decreased. The water-holding capacity increased first and then decreased. When calcium lactate was added to 1.5%, the water-holding capacity reached the best value. Using low-field nuclear magnetic resonance to study the distribution of water state, the bound water content first increased and then decreased with the addition of calcium lactate, reaching the highest at 1.5%. In addition, the relaxation time of immobilized water was shortest at the addition of 1.5% calcium lactate. Analyzing the protein structural changes by Raman spectroscopy showed that there was a significant decrease (p < 0.05) in the α-helix accompanied by an increase in β-sheets, turns, and random coils after the addition of calcium lactate. The above changes were due to the Ca²⁺ that was bound to the negatively charged myofibrils to form a protein-Ca²⁺-protein cross-linking. Therefore, the addition of calcium lactate had a significant positive effect on the gelling ability of surimi. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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13 pages, 994 KiB

Open AccessArticle

The Mediator Role of Attitudes in Fish Choice Behavior: A Turkish Market Survey

by Osman Inanç Güney, Ilgın Özşahinoğlu, Zeynep Erçen, Hacer Yeldan, Çiğdem Dikel and Levent Sangün

Foods 2022, 11(20), 3180; https://doi.org/10.3390/foods11203180 - 12 Oct 2022

Cited by 5 | Viewed by 2382

Abstract

Due to the dynamic nature of demand, it is becoming increasingly important for the fish industry to investigate the changing choice behaviors of consumers in the face of increasing demand. This research investigated the role of attitudes and socio-demographic characteristics, which are the [...] Read more.

Due to the dynamic nature of demand, it is becoming increasingly important for the fish industry to investigate the changing choice behaviors of consumers in the face of increasing demand. This research investigated the role of attitudes and socio-demographic characteristics, which are the main factors in the fish choice behavior of consumers and in fish consumption behavior. In this context, an ordered probit model was constructed to analyze the effect of attitudes and socio-demographic characteristics as independent variables on fish consumption and purchase intention as the dependent variables. In addition, descriptive statistics were also used to reveal the current preferences related to fish. The data required for the model and descriptive statistics were obtained from 421 participants using a cross-sectional consumer survey covering the main cities of the seven regions of Turkey. The results show that while consumers prefer fish more than red meat and less than poultry, they mostly buy fresh fish from fish markets. Moreover, taste, physical appearance, convenience, wild fish, and seller trust attitudes have a significant and positive relationship with the dependent variable (the frequency of fish purchase and consumption) and price has a negative and significant relationship. Moreover, an increase in education level has a positive and significant relationship with the frequency of fish consumption. The research results provide important suggestions and information for decision-makers in the fish industry to implement effective policies and meet the consumer expectations of producers and distributors in the fish industry. In addition, the current study provides guidance for future research. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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13 pages, 3075 KiB

Open AccessArticle

Analysis of Water Distribution and Muscle Quality of Silver Carp (Hypophthalmichthys molitrix) Chunks Based on Electron-Beam Irradiation

by Hai-Lan Li, Mei-Jin Li, Qing Zhao, Jia-Jun Huang and Xiao-Yan Zu

Foods 2022, 11(19), 2963; https://doi.org/10.3390/foods11192963 - 22 Sep 2022

Cited by 3 | Viewed by 1727

Abstract

Electron-beam irradiation (EBI) is an efficient, safe, and nonthermal sterilization technique that is extensively used in food preservation research. Here we report the effects of different EBI doses (0, 4, 8 kGy) and preservation temperatures (room temperature [RT], 4 °C) on the muscle [...] Read more.

Electron-beam irradiation (EBI) is an efficient, safe, and nonthermal sterilization technique that is extensively used in food preservation research. Here we report the effects of different EBI doses (0, 4, 8 kGy) and preservation temperatures (room temperature [RT], 4 °C) on the muscle water distribution and muscle quality indices of silver carp chunks (SCCs). The highest entrapped water content was found in the 4-kGy-irradiated/4-°C-stored samples. The expressible moisture content (EMC) of the SCCs increased with increasing irradiation dose and was significantly lower in the RT group than in the 4 °C group. The irradiation dose and preservation temperature had no significant effect on the moisture content, whiteness value and protein content of SCCs (p > 0.05). When the irradiation dose reached 8 kGy, AV value, POV value and TVB value were significantly increased (p < 0.05). The myofibrillar protein content and actomyosin content of the SCCs in the 4 °C group was higher than that of the specimens in the RT group by 0.29–0.98 mg/mL (p < 0.05) and 36.21–296.58 μg/mL (p < 0.05), respectively. Overall, EBI treatment (4 kGy) and low-temperature preservation (4 °C) helped retain the muscle water content of the SCCs and preserve their quality, thereby endorsing the EBI treatment of silver carp products. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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17 pages, 1748 KiB

Open AccessArticle

Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria

by Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong and Xiaobo Hu

Foods 2022, 11(18), 2756; https://doi.org/10.3390/foods11182756 - 8 Sep 2022

Cited by 14 | Viewed by 3334

Abstract

To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the safety, nutritional, textural, and flavor properties [...] Read more.

To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the safety, nutritional, textural, and flavor properties of the samples were evaluated. Fermentation with lactic acid bacteria (LAB) decreased pH values and total volatile basic nitrogen content. The addition of 10⁸~10⁹ cfu/100 g LAB significantly increased the content of crude fat and water-soluble proteins in Zhayu. The addition of L. plantarum and P. acidilactici increased the content of soluble solids in Zhayu. Moreover, fermentation with LAB made the products tender and softer, and the samples prepared with 10⁹ cfu/100 g LAB presented better overall qualities. Additionally, Zhayu fermented with L. plantarum and P. acidilactici showed the strongest sourness, while the samples prepared with P. pentosaceus showed the strongest umami taste, consistent with the highest contents of Asp (25.1 mg/100 g) and Glu (67.8 mg/100 g). The addition of LAB decreased the relative contents of aliphatic aldehydes, (Z)-3-hexen-1-ol, and 1-octen-3-ol, reducing the earthy and fishy notes. However, LAB enhanced the contents of terpenoids, acids, esters, and S-containing compounds, increasing the sour, pleasant, and unique odors of Zhayu. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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16 pages, 1254 KiB

Open AccessArticle

Fattening in Saline and Alkaline Water Improves the Color, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis

by Shihui Wang, Kun Guo, Liang Luo, Rui Zhang, Wei Xu, Yingying Song and Zhigang Zhao

Foods 2022, 11(17), 2573; https://doi.org/10.3390/foods11172573 - 25 Aug 2022

Cited by 14 | Viewed by 1871

Abstract

The majority of pond-reared Chinese mitten crab (Eriocheir sinensis) grow and fatten in freshwater. Previous studies illustrated that E. sinensis cultured in saline-alkaline water in outdoor environments showed a higher quality than that cultured in freshwater. However, it is still unclear [...] Read more.

The majority of pond-reared Chinese mitten crab (Eriocheir sinensis) grow and fatten in freshwater. Previous studies illustrated that E. sinensis cultured in saline-alkaline water in outdoor environments showed a higher quality than that cultured in freshwater. However, it is still unclear whether salinity or alkalinity has an important positive effect on the quality of E. sinensis. This study aimed to investigate the gonadal development, edible yield, coloration, and nutritional and flavor quality of E. sinensis fattening in saline and alkaline water indoors. Results showed that there were no significant changes observed in gonadosomatic index (GSI) and other edible parameters among freshwater (FW), saline water (SW), and alkaline water (AW) during the 55-day fattening period (p > 0.05). Significantly higher a* and b* values of freeze-dried female carapace were observed fattening in SW and AW compared with that of FW (p < 0.05). The crude protein in gonad and male muscle, moisture in female muscle, and crude lipid in male muscle increased significantly from FW to SW and AW (p < 0.05). Better nutritional and flavor values were also detected in male hepatopancreas and muscles. In conclusion, numerous advantages of fattening in SW and AW were observed, including the improvement of carotenoid accumulation in freeze-dried carapace, DHA, EPA, total essential free amino acids (∑EFAA), total free amino acids (∑FAA), and total umami values (∑TUV) contents in male hepatopancreas and muscle. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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15 pages, 4437 KiB

Open AccessArticle

In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage

by Yun-Fang Qian, Ting Lin, Xiao Liu, Jiao Pan, Jing Xie and Sheng-Ping Yang

Foods 2022, 11(16), 2475; https://doi.org/10.3390/foods11162475 - 17 Aug 2022

Cited by 5 | Viewed by 2708

Abstract

The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content [...] Read more.

The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content and DPPH scavenging activity, and OEO displayed the highest antibacterial effect, so they were applied to maintain the quality of shrimp for further study. In-situ study, the total viable counts of shrimp were inhibited from 9.05 log CFU/g to 8.18 and 8.34 log CFU/g by 2% of OEO and CLEO treated alone on 10 d. The melanosis ratio was also retarded from 38.16% to 28.98% and 26.35% by the two essential oils. The inhibitory effects of OEO and CLEO on the increase of PPO activity, weight loss, and TCA-soluble peptides, and the decreasing tendency of whiteness, the contents of myofibrillar and sarcoplasmic proteins were also founded. The samples treated with 1% OEO + 1% CLEO had better quality than those treated alone. Therefore, the combination of OEO and CLEO had a synergistic effect, which displayed the highest efficiency to prevent the melanosis, bacterial growth, and protein hydrolysis of shrimp. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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13 pages, 1653 KiB

Open AccessArticle

Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets

by Jiamei Wang, Tengfei Fu, Yuanyuan Wang and Jianhao Zhang

Foods 2022, 11(16), 2398; https://doi.org/10.3390/foods11162398 - 10 Aug 2022

Cited by 17 | Viewed by 2235

Abstract

Cold plasma (CP) has become an alternative to conventional thermal processing of food products. In this study, the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets was investigated. The surfaces of tilapia fillets were inoculated with Salmonella [...] Read more.

Cold plasma (CP) has become an alternative to conventional thermal processing of food products. In this study, the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets was investigated. The surfaces of tilapia fillets were inoculated with Salmonella enteritis (S. enteritis), Listeria monocytogenes (L. monocytogenes), and a mixture of both before being treated with cold plasma at 70 kV for 0, 60, 120, 180, 240, and 300 s. With the extension of treatment time, the number of colonies on the surface of the fillets decreased gradually; after 300 s of cold plasma treatment, S. enteritis and L. monocytogenes populations were reduced by 2.34 log CFU/g and 1.69 log CFU/g, respectively, and the a* value and immobile water content decreased significantly (p < 0.05), while the free water content increased significantly (p < 0.05). TBARS value increased significantly (p < 0.05) to 1.83 mg MDA/kg for 300 s treatment. The carbonyl value and sulfhydryl value of sarcoplasmic protein significantly (p < 0.05) increased and decreased, respectively, as treatment time extension, while no significant changes were found in myofibrillar protein. No significant differences were observed in pH, b* value, elasticity, chewiness, thiol value, and TVB-N value. The results showed that cold plasma had an inactivation effect on tilapia fillets and could preserve their original safety indicators. It was concluded that CP treatment could be used as an effective non-thermal method to maintain the quality of tilapia fillets and extend their shelf-life. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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14 pages, 2663 KiB

Open AccessArticle

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

by Xiaodi Zhang, Yiqi Zhang, Haochen Ding, Wenhai Zhang and Zhiyuan Dai

Foods 2022, 11(16), 2397; https://doi.org/10.3390/foods11162397 - 10 Aug 2022

Cited by 16 | Viewed by 3196

Abstract

The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results [...] Read more.

The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid reactive substances of the surimi tended to decrease, and the whiteness, pH, gel strength, and water retention tended to increase with the increase of washing times. Meanwhile, washing removed some fatty acids and the fatty acid species showed a decreasing trend. The FTIR spectra showed that washing did not change the functional group composition but changed the content of each group of the functional groups, while decreasing the proportion of β-sheet structures. Compared with the unwashed surimi, washing caused some of the immobilized water in the minced fish to be transferred to free water, and the water fluidity was enhanced. The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. However, the difference between W2 and W3 surimi was not significant (p > 0.05). In practice, W2 can be used to produce surimi to improve its yield and reduce water consumption. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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16 pages, 1974 KiB

Open AccessArticle

Microbial Evaluation of Ozone Water Combined with Ultrasound Cleaning on Crayfish (Procambarus clarkii)

by Yuzhao Ling, Hongyuan Tan, Lingwei Shen, Lingyun Wei, Guangquan Xiong, Lan Wang, Wenjin Wu and Yu Qiao

Foods 2022, 11(15), 2314; https://doi.org/10.3390/foods11152314 - 3 Aug 2022

Cited by 6 | Viewed by 2241

Abstract

The effects of ozone water (OW) and ultrasound cleaning (UL) on microbial community diversity of crayfish were studied through microbial viable count and 16S rRNA gene sequencing. The results showed that compared with the control (CK), the ozone water combined with ultrasound cleaning [...] Read more.

The effects of ozone water (OW) and ultrasound cleaning (UL) on microbial community diversity of crayfish were studied through microbial viable count and 16S rRNA gene sequencing. The results showed that compared with the control (CK), the ozone water combined with ultrasound cleaning (OCU) showed a significant reduction (p < 0.05) in total viable count (TVC), psychrophilic viable count (PVC), mesophilic viable count (MVC), Pseudomonas, hydrogen sulfide-producing bacteria (HSPB), molds and yeasts. Concretely, the TVC of the CK, OW, UL and OCU were 5.09, 4.55, 4.32 and 4.06 log CFU/g, respectively. The dominant bacterium in untreated crayfish was Chryseobacterium, and its relative abundance was reduced by combined treatment. Color measurement and sensory evaluation suggested that a satisfactory sensory experience could be obtained on the crayfish applied with OCU. In brief, OCU could be used as a cleaning strategy to control the microbial quality of crayfish and have no influence on its quality. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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16 pages, 3543 KiB

Open AccessArticle

Preparation, Characterization, and Application of Modified Starch/Chitosan/Sweet Orange Oil Microcapsules

by Liang Qiu, Hui Ma, Qinghua Luo, Chan Bai, Guangquan Xiong, Shiwei Jin, Juguang Wang, Xiaoyan Zu, Hailan Li and Tao Liao

Foods 2022, 11(15), 2306; https://doi.org/10.3390/foods11152306 - 2 Aug 2022

Cited by 6 | Viewed by 2905

Abstract

Aquatic products have an important role in global agriculture, but the challenges associated with preservation have limited their marketability. Essential oil (EO), such as sweet orange oil (SOEO), has been widely used for preservation due to its excellent antibacterial ability. However, the volatilization [...] Read more.

Aquatic products have an important role in global agriculture, but the challenges associated with preservation have limited their marketability. Essential oil (EO), such as sweet orange oil (SOEO), has been widely used for preservation due to its excellent antibacterial ability. However, the volatilization of EO limits its application in food preservation. In this study, SOEO was extracted from sweet orange peel by steam distillation and then stored in microcapsules. The components of the microcapsules were as follows: the porous starch was chosen as an adsorbed substrate to store SOEO (PS/SOEO), and sodium alginate (SA) and chitosan (CMCS) were used as shell material to delay the volatilization of SOEO using the sharp pore coagulation method. Our results showed that the main antibacterial ingredients in SOEO were aldehydes (33.93%) and d-limonene (15.38%). The microcapsules were of an irregular shape (oval), and the size of the microcapsules was 1.2

\pm

0.1 cm as measured by a digital micrometer. Scanning electron microscopy (SEM) results showed that there were a lot of pores on the surface of the starch after modification, but sodium alginate and chitosan could well encapsulate these pores. The results of Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analysis also showed that SOEO was successful encapsulated into the porous starch. The results of compression test and releasing kinetics studies suggested that CMCS and SA improved the mechanical and slow-releasing ability of SOEO microcapsules. The best antibacterial performance was obtained when 0.8 g of SOEO microcapsules was added. Finally, the shelf life of crawfish could be extended to 6 days by SOEO microcapsule (1/10 g, SOEO microcapsule/crawfish) under room temperature. These results provide a systematic understanding of the antibacterial capabilities of sweet orange essential oil microcapsules, which can contribute to the development of preservation methods for aquatic products. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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11 pages, 1119 KiB

Open AccessArticle

Effect of Respite Time before Live Transportation on Muscle Quality of Blunt Snout (Wuchang) Bream

by Ling Peng, Juan You, Lan Wang, Shanbai Xiong, Qilin Huang and Tao Yin

Foods 2022, 11(15), 2254; https://doi.org/10.3390/foods11152254 - 28 Jul 2022

Cited by 6 | Viewed by 1763

Abstract

To provide scientific support for improving the muscle quality of blunt snout bream, ultrahigh performance liquid chromatography, texture analyzer, and optical electron microscopy were applied to explore the effects of respite time (0, 24, 48, and 72 h) on the muscle quality of [...] Read more.

To provide scientific support for improving the muscle quality of blunt snout bream, ultrahigh performance liquid chromatography, texture analyzer, and optical electron microscopy were applied to explore the effects of respite time (0, 24, 48, and 72 h) on the muscle quality of blunt snout bream before live transportation. The energy compounds (ATP and glycogen) of muscle significantly decreased with the respite time (p < 0.05). Lactic acid content declined and then increased, leading to a rise and then a fall in pH (p < 0.05). Water-holding capacity of fish muscle increased progressively when the respite time was increased to 48 h and then dramatically decreased when the respite time was further increased to 72 h (p < 0.05). Shear force gradually increased (p < 0.05), while the whiteness and lightness values remained stable (p > 0.05). Both the content of umami compounds (IMP) and bitter compounds (HxR, Hx), and the calculated K value decreased steadily with the respite time (p < 0.05). The extracellular gap of the fish muscles gradually decreased with the respite time. The most uniform and intact cellular structure occurred at 48 h. However, when the respite time was extended to 72 h, the extracellular gap and muscle fragmentation rate of the muscle increased considerably. The findings indicated that a 48 h respite time was suitable to improve the muscle quality of blunt snout bream after live transportation. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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13 pages, 2092 KiB

Open AccessArticle

Effects of Modified Atmosphere Packaging with Different Gas Ratios on the Quality Changes of Golden Pompano (Trachinotus ovatus) Fillets during Superchilling Storage

by Xiaofan Zhang, Chuang Pan, Shengjun Chen, Yong Xue, Yueqi Wang and Yanyan Wu

Foods 2022, 11(13), 1943; https://doi.org/10.3390/foods11131943 - 29 Jun 2022

Cited by 18 | Viewed by 2735

Abstract

The quality changes of golden pompano fillets in air packaging (AP) and modified atmosphere packaging (MAP) with 30% CO₂/70% N₂, 50% CO₂/50% N₂, and 70% CO₂/30% N₂ were evaluated under superchilling (−3 [...] Read more.

The quality changes of golden pompano fillets in air packaging (AP) and modified atmosphere packaging (MAP) with 30% CO₂/70% N₂, 50% CO₂/50% N₂, and 70% CO₂/30% N₂ were evaluated under superchilling (−3 °C). The results showed that the whiteness of fillets decreased during storage. The rate of pH increase of MAP was significantly slower than in AP groups, in which MAP with 70% CO₂/30% N₂ effectively suppressed the PH. Interestingly, the hardness decreased on day five following the treatments, followed by a relatively stationary trend. MAP could greatly suppress the increase of total volatile basic nitrogen (TVB-N) contents of fillets compared to fillets packed in AP. All MAP groups of fillets maintained first-grade freshness throughout storage, while the AP samples decreased to second-grade freshness on about the 25th day. MAP with 70% CO₂/30% N₂ and MAP with 50% CO₂/50% N₂ had the best results in inhibiting protein degeneration and explanation. Unexpectedly, drip loss of fillets in MAP far exceeded the AP group during storage, which causes sensory discomfort. Anaerobic plate count (APC) of fillets in AP exceeded the consumption limit of 6.7 log CFU/g on day 26 (6.75 log CFU/g on the 26th day), whereas the MAP was still microbiologically acceptable after 30 days of storage (6.43, 6.41, 6.22 log CFU/g, respectively). Considering physicochemical and microbiological parameters, the shelf life of fillets packed in AP was 25 days. MAP treatments could prolong the shelf life of fillets by ~4–5 days compared to AP. Overall, MAP with 70% CO₂/30% N₂ gas ratio was best for inhibiting the quality deterioration of fillets. Furthermore, principal component analysis (PCA) was performed to evaluate the critical indicators of quality deterioration of the fillets. Two principal components were determined by dimensionality reduction, in which the contribution of the first principal component was centrifugal loss > hardness > TVB-N > APC > CO₂ solubility > TBARs > drip loss > pH, which mainly reflected the degree of microbial proliferation, protein hydrolysis, and oxidation. The contribution of the second principal component was pH > TBRAs > drip loss > APC > CO₂ solubility > TVB-N > hardness > centrifugal loss, indicating a high correlation between lipid oxidation and microbial proliferation index. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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11 pages, 848 KiB

Open AccessArticle

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

by Mingzhu Zhou, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi and Anzi Ding

Foods 2022, 11(13), 1931; https://doi.org/10.3390/foods11131931 - 29 Jun 2022

Cited by 5 | Viewed by 1806

Abstract

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C [...] Read more.

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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17 pages, 1247 KiB

Open AccessArticle

Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

by Nora Logrén, Jaakko Hiidenhovi, Tanja Kakko, Anna-Liisa Välimaa, Sari Mäkinen, Nanna Rintala, Pirjo Mattila, Baoru Yang and Anu Hopia

Foods 2022, 11(12), 1717; https://doi.org/10.3390/foods11121717 - 12 Jun 2022

Cited by 5 | Viewed by 2893

Abstract

Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of [...] Read more.

Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of weak acids to produce safe and nutritious pickled fish products with varying sensory properties. The influence of acetic, citric, lactic, malic, and tartaric acids on the preservability and quality of pickled and marinated Baltic herring was studied by measuring microbiological quality, pH, chemical composition, and lipid oxidation and by sensory profiling. Pickling with these acids with pH levels of 3.7–4.2 resulted in pickled Baltic herring products with high microbiological quality. The results of the chemical analysis of the samples indicated that pickling and storage on marinade influenced the chemical composition of fish. The most significant changes in chemical composition were the increase in moisture and decrease in protein content of the samples during storage. Fat content decreased during the storage period in acetic acid and malic acid samples. All tested acids inhibited lipid oxidation for one month, but at three and four month time points, the content of oxidation products increased except in the samples pickled with tartaric acid. The highest oxidation level was observed in the case of citric acid and the lowest with tartaric acid. The results indicate that replacing acetic acid with other weak acids frequently used in the food industry results in pickled and marinated fish products with novel and milder sensory profiles. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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14 pages, 7504 KiB

Open AccessArticle

Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles

by Zhihang Tian, Xin Jiang, Naiyong Xiao, Qiang Zhang, Wenzheng Shi and Quanyou Guo

Foods 2022, 11(11), 1612; https://doi.org/10.3390/foods11111612 - 30 May 2022

Cited by 16 | Viewed by 2415

Abstract

Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added [...] Read more.

Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01–0.02% addition was good for resisting damage of surimi gels during F-T cycles. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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Review

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23 pages, 34967 KiB

Open AccessReview

Cutting Techniques in the Fish Industry: A Critical Review

by Wenbo Liu, Jiaqi Lyu, Di Wu, Yupeng Cao, Qingquan Ma, Yuzhen Lu and Xin Zhang

Foods 2022, 11(20), 3206; https://doi.org/10.3390/foods11203206 - 14 Oct 2022

Cited by 14 | Viewed by 12079

Abstract

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and [...] Read more.

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry. Full article

(This article belongs to the Special Issue Processing and Preservation of Aquatic Products)

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