A review on fermented aquatic food storage quality based on heat treatment and water retention technology

Isola, Lawal Adedoyin; MAHMOOD, Madeeha Hamid; YOUSIF, Asraa Yacoob; Al‐Shawi, Sarmad Ghazi; Abdelbasset, Walid Kamal; Bokov, Dmitry Olegovich; Thangavelu, Lakshmi

doi:10.1590/fst.77321

Cited by 5 publications

(3 citation statements)

References 80 publications

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“…Water retention is a significant parameter in food storage (Isola et al, 2022). For fresh vegetables, the weightlessness rate is one of the main indicators to reflect their freshness.…”

Section: Effects Of Cooking Methods and Storage Temperature On Weight...mentioning

confidence: 99%

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

2022

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Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 o C and 20 o C for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.

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“…Water retention is a significant parameter in food storage (Isola et al, 2022). For fresh vegetables, the weightlessness rate is one of the main indicators to reflect their freshness.…”

Section: Effects Of Cooking Methods and Storage Temperature On Weight...mentioning

confidence: 99%

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

2022

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“…A variety of fermented aquatic foods, including fish sauce, fish paste, shrimp paste and sour fish, are widely consumed in many countries (Isola et al, 2022;Kesika et al, 2022). These traditional fermented aquatic foods are generally produced through spontaneous fermentation and by selecting low-value fish and shrimp in addition to 20%-30% salt for 1-3 years (Han et al, 2022;Wang et al, 2019;Wang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

Zhou

Xiao-yan

et al. 2023

Food Sci. Technol

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Microbial fermentation can be responsible for flavor production and increasing the nutritional quality of fermented fish foods. The study aimed to isolate non-halophilic bacteria possessing proteolysis and lipolysis properties as starter cultures for low-salt content fermentation of coarse fish. The strains with high enzyme activities were screened and multiple growth characteristics were analyzed. The content of amino acid nitrogen and trichloroacetic acid (TCA)-soluble peptides in fermented fish was also investigated under different fermentation conditions. Nuclear magnetic resonance (NMR) metabolomics analysis was utilized to monitor the metabolite profile of fermented fish paste. The isolate was identified as Bacillus velezensis DZ11. The strain DZ11 exhibited obvious hydrolysis properties of lipids and proteins. During the fermentation of fish paste, a total of 40 differential metabolites were identified, of which multiple metabolites changed significantly, including nutrient-related substances and flavor precursors. Salt concentration and strain DZ11 had important effects on the differential metabolites. B. velezensis DZ11 under longer fermentation time promoted the formation of flavor precursors and potentially increased the nutritional substances of low-salt fermented fish.

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“…It is difficult to accurately control and access the in vivo system consisting of complex and self-duplicating living cells. Moreover, it usually needs a long time for fermentation to achieve a high output of the compounds of interest (Subsoontorn et al, 2012;You & Zhang, 2013;Isola et al, 2022). Therefore, scientists are devoted to developing an in vitro or a cell-free biosynthetic system, as an alternative strategy, to replace the in vivo system for production of natural compounds (Jeong et al, 2019;Tinafar et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Construction of engineered bifunctional enzymes to improve the production of kaempferol in an in vitro synthetic biosystem

et al. 2023

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Kaempferol, an important flavonol, has numerous health-beneficial bioactivities and possesses a great potential for application in medicine, food, and cosmetics industries. To improve the production of kaempferol in an in vitro synthetic biosystem, we designed and constructed a panel of bifunctional enzymes by fusing the flavanone 3-hydroxylase (AtF3H) and the flavonol synthase (AtFLS1) of Arabidopsis thaliana with different orientation and different peptide linker type and length. By comparing the output of kaempferol, we obtained a highly active bifunctional enzyme AtF3H-(GGGGS) 2 -AtFLS1 with a Km value of 0.129 ± 0.016 mM. After optimization of a series of reaction parameters, kaempferol was produced at 100.54 ± 0.54 mg/L, the currently highest kaempferol output in an in vitro synthetic biosystem, and the substrate conversion rate was 68.26% ± 0.05%. In addition, we observed substrate inhibition for the AtFLS1, which eventually limited the production of kaempferol. This study provides a highly active biocatalyst for production of kaempferol and an insight into biosynthesis of other valuable molecules.

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A review on fermented aquatic food storage quality based on heat treatment and water retention technology

Cited by 5 publications

References 80 publications

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

Construction of engineered bifunctional enzymes to improve the production of kaempferol in an in vitro synthetic biosystem

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