A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)

He, Qi; Li, Ziyin; Yang, Zhao; Zhang, Yangcong; Liu, Jun

doi:10.1016/j.aquaculture.2019.734506

Cited by 17 publications

(10 citation statements)

References 37 publications

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“…The concentration of each composition was similar with our previous study (He et al, 2020). Their bio‐activities had also been reported in this study (He et al, 2020).…”

Section: Resultssupporting

confidence: 88%

“…Considering the results, the IC 50 values of CH‐ZAEO and CH‐CSEO films for DPPH were 22.37 and 24.16 μg/ml, respectively, while the values for ABTS + were 15.98 and 17.47 μg/ml. It revealed that their activities were a little weaker than BHT (IC 50 = 19.42 and 11.70 μg/ml) and ascorbic acid (IC 50 = 17.14 and 10.08 μg/ml) (He et al, 2020). The antioxidant activities of ZAEO and ZSEO could be attributed to some compositions in ZAEO or ZSEO that can be acted as scavengers of free radicals, especially which had abundant double bond that can produce resonance to stabilize the radicals (Jing et al, 2012; Kundu et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…Microbial properties of the preserved tilapia was estimated as described by He et al (2020). Total bacterial counts (TBC) was determined on spread plates of iron agar (Scharlab, Barcelona, Spain) with 1% NaCl after incubation at 15°C for 72 h. Total aerobic counts (TAC) was determined on spread plates of plate count agar incubated at 15°C for 72 h.…”

Section: Methodsmentioning

confidence: 99%

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Frozen kinetics for the effects of a functional glazing on physical, chemical, and microbial properties of tilapia during storage

Wang

Dong

Zhang

et al. 2022

Food Processing Preservation

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This work aimed to quantify the effects of a fresh‐keeping glazing on the shelf life of frozen fish. In this work, glazing was prepared using modified chitosan as the backbone. Essential oils (EOs) extracted from two Zanthoxylum species were introduced as functional additive agents to improve the physical and chemical properties of chitosan. Kinetics models were established to predict the shelf life of the preserved fish. As the results, the shelf life increased up to 1.7–2.0 times when the temperature every dropped 4 K. Ice glazing further prolonged the shelf life. As the results, the shelf life of the samples with chitosan glazing were 1.1–1.5 times than that of the naked samples, while that of the samples with chitosan‐EOs glazing were 1.3–1.9 times. The findings revealed a general trend of variations in storage quality of frozen fish, as well as the effects of an ice glazing. It is instructive to establish application models for a real distribution chain. Novelty impact statement This work modified chitosan glazing by the introduction of antioxidant and antimicrobial EOs to keep the storage qualities of frozen fish. Systematical work to quantize the effects of both frozen storage and modified glazing layers on shelf life of the preserved fish was present. The overall findings could be instructive for real distribution chain.

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“…The concentration of each composition was similar with our previous study (He et al, 2020). Their bio‐activities had also been reported in this study (He et al, 2020).…”

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Frozen kinetics for the effects of a functional glazing on physical, chemical, and microbial properties of tilapia during storage

Wang

Dong

Zhang

et al. 2022

Food Processing Preservation

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“…After 30 days of storage, the aerobic plate counts in mussels showed no significant difference (p > 0.05) with or without glazing. The result is similar to that of He et al [22] who claimed that water-glazing alone could not significantly decrease (p > 0.05) the total colony counts of sashimi samples during short-period storage. After 30 days, the aerobic plate counts in the control group increased faster than the glazing groups, due to the ice layer protecting the samples from environmental microbial contamination.…”

Section: Microbiological Analysissupporting

confidence: 90%

Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage

Gao

Jiang

et al. 2021

Foods

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Mussel (Mytilus edulis) is an economic shellfish with a high nutritional value. Due to the high amount of protein and fat, fresh mussels are susceptible to spoilage during storage. In the present study, how a combination of pullulan, acidic electrolyzed water (AEW), and stable chlorine dioxide (ClO2) ice-glazing treatments affect the quality of mussels was investigated during 90 days of frozen storage. The results indicate that the combined glazing treatment effectively maintained the mussel muscle quality during storage mainly due to its air barrier actions. Mussel samples coated with AEW and ClO2 showed lower aerobic plate counts than other groups, resulting from the strong antibacterial action of AEW and ClO2. After 90 days of frozen storage, the mussel glazed with a combination of AEW, ClO2, and pullulan solutions showed better texture properties, higher content of myofibrillar proteins, higher Ca2+-ATPase activity, and more SH groups than the other glazing treatments. The water-holding capacity and SEM observations showed that the pullulan glazing efficiently inhibited the physical damage caused by the frozen and long-term storage, which mainly contributed to the high amount of hydrophilic hydroxyl groups in the muscle tissues. The present study supports the use of a combination of cryoprotectants for extending the shelf-life of frozen mussel products during long-term storage.

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“…The DPPH IC 50 of ZA extracts and ZS extracts were 22.37 µg/mL and 24.16 µg/mL, respectively, while the corresponding ABTS + IC 50 were 15.98 µg/mL and 17.47 µg/mL, respectively. These activities were a little weaker than BHT (DPPH IC 50 is 19.42 µg/mL and ABTS + IC 50 is 11.70 µg/mL) and ascorbic acid (DPPH IC 50 is 17.14 µg/mL and ABTS + IC 50 is 10.08 µg/mL) [ 4 ], while they were higher than many other extracts [ 40 ]. The antioxidant activity of Zanthoxylum extracts is originated from two possible mechanism.…”

Section: Resultsmentioning

confidence: 99%

Preparation of an Antimicrobial and Antioxidant Bio-Polymer Film and Its Application as Glazing Shell for Postharvest Quality of Fresh-Cut Apple

Zhao-hui

Zhang

Zhao

et al. 2022

Foods

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The aim of this work is to glazing a modified bio-polymer shell as substitute of peel to keep the postharvest quality of fresh-cut fruits. In this study, chitosan as backbone of the shell was modified by addition of the functional extracts obtained from Zanthoxylum, in which 12 kinds of main identified bio-active components consisted of over 55% of the total extracts. The introduction of the extracts improved physic and mechanical properties of the shell, and endowed it with significant antimicrobial and antioxidant activity. Accordingly, the modified chitosan was used as the substitute of peel to preserve fresh-cut apples. Results exhibited that such treatments obviously delayed the decline process of overall postharvest quality of the preserved apple samples throughout all the storage period, represented by the variations in physical, chemical, and microbial properties of the apple samples were significantly inhibited. The overall observations revealed promising potential of the bio-polymer shell in food application.

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A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)

Cited by 17 publications

References 37 publications

Frozen kinetics for the effects of a functional glazing on physical, chemical, and microbial properties of tilapia during storage

Frozen kinetics for the effects of a functional glazing on physical, chemical, and microbial properties of tilapia during storage

Shelf-Life of Half-Shell Mussel (Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage

Preparation of an Antimicrobial and Antioxidant Bio-Polymer Film and Its Application as Glazing Shell for Postharvest Quality of Fresh-Cut Apple

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