Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

Tan, Xiaoyi; Qi, Libo; Fan, Fan; Guo, Zixuan; Wang, Zhenyu; Song, Wei; Du, Ming

doi:10.1016/j.foodchem.2018.05.034

Cited by 40 publications

(35 citation statements)

References 29 publications

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“…Although ( E )‐2‐octenal was in relatively high concentration, it was not related to bacterial action because of the primer mechanism of puffer fish quality deterioration (Parlapani et al, ). In some cases, aldehydes could originate from the Strecker degradation of amino acids, for example, benzaldehyde is derived from phenylglycine imparting desirable almond‐like odor to the fish and the relative content was higher at the beginning, which was consistent with the research of Tan et al (). In some research studies, benzaldehyde together with heptanal, octanal, and 4‐ethylbenzaldehyde has already been considered as components of fresh fish aroma (Fernández‐Segovia, Escriche, Gómez‐Sintes, Fuentes, & Serra, ).…”

Section: Resultssupporting

confidence: 87%

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Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB‐N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP‐related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties. As a result, significantly (p < .05) higher inhibitory effects on total viable counts (TVC), H2S‐producing bacteria (including Shewanella putrefaciens), Pseudomonas spp., and lactic acid bacteria (LAB) were observed in WAEW‐treated puffer fish packaged in 60%CO2/5%O2/35%N2 atmosphere than that in air package and vacuum package with/without WAEW‐treated samples. In addition, chemical results showed that WAEW together with MAP treatments were highly efficient in maintaining lower TVB‐N, TMA, and TBARS values in refrigerated puffer fish. Moreover, the presence of WAEW combined with MAP treatments showed positive effects on retarding the relative content of fishy flavor compounds, such as 1‐octen‐3‐ol, 1‐penten‐3‐ol, hexanal, heptanal, nonanal, decanal, (E)‐2‐octenal, and 2,3‐butanedione. As a whole, the combined effect of WAEW and MAP on refrigerated puffer fish is advisable to maintain better quality and extend the shelf life.

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Section: Resultssupporting

confidence: 87%

“…Good acceptance of MAP and WAEW+MAP puffer fish can be explained by its lower histidine. Alanine, glycine, aspartic acid, and glutamic acid are responsible for the characteristic flavor of fish (Tan et al, ). Glycine contents in AP samples increased from 21.20 mg/100 g on the 0th day to 61.96 mg/100 g on the 18th day.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Chen

Tan

et al. 2020

Journal of Food Safety

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show abstract

“…The content of histidine increased from 17.81 mg/100 g to 45.64 mg/100 g on day 30 in the CK samples, however, the corresponding contents in G-βCD-0.075%E, G-βCD-0.15%E, and G-βCD-0.3%E were only 36.64, 33.88, and 33.47 mg/100 g on day 30, respectively, which was caused by the oxidation process from trimethylamine oxide and led to a reduction in the bitterness for seabass samples during superchilling storage [44]. Glycine, alanine, glutamic acid, and aspartic acid are responsible for the characteristic flavor of fish [45]. Glycine contents in CK samples increased from 55.63 mg/100 g to 75.80 mg/100 g on day 15 and then decreased to 68.56 mg/100 g on day 30.…”

Section: Chemical Results In Seabass Samplesmentioning

confidence: 98%

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2019

Coatings

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This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.

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“…On day 0, the content of histidine was 24.59 mg/100 g in the AP treated samples and decreased to 14.38 mg/100 g sea bass samples on day 36, however, the corresponding contents in MAP1, MAP2, MAP3, and MAP4 were 50.55, 48.71, 30.78, and 32.12 mg/100 g on day 30. Alanine, glycine, aspartic acid, and glutamic acid are responsible for the characteristic flavor of fish [59]. Glycine contents in AP treated samples decreased from 126.58 mg/100 g on 0 day to 58.32 mg/100 g on 36th day.…”

Section: Free Amino Acids (Faas)valuesmentioning

confidence: 95%

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2020

Molecules

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The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.

show abstract

Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

Cited by 40 publications

References 29 publications

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

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