Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

Lü, Fei; Zhang, Jianyou; Liu, Shulai; Wang, Yan; Ding, Yuting

doi:10.1016/j.foodchem.2010.12.120

Cited by 65 publications

(32 citation statements)

References 50 publications

(50 reference statements)

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“…Indole, as a product of microbial action, is produced by Flavobacterium, Vibrio, Lactobacillus, Micrococcus, and so on. Naphthalene and D‐limonene were detected in two species fish during storage; accumulation of the two volatiles may have been formed from the living surrounding and has also been detected in fish, shrimp, and crab (Lu, Zhang, Liu, Wang, & Ding, ).…”

Section: Resultsmentioning

confidence: 99%

Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage

2019

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White croaker and small yellow croaker both belong to the fish family Sciaenidae, but their economic value and odor characteristics are quite different. In this study, electronic nose and gas chromatography–mass spectrometry were utilized to explore the odor characteristics of the two stored for different refrigeration periods. The results showed that their odor profiles could be clearly distinguished by principal component analysis. Compounds associated with fresh white croaker were found to be more complex than smaller yellow croaker through the load graph, while the result was opposite in later cold storage. The absolute peak areas of compounds like trimethylamine and 3‐methyl‐butanol were 6.42 and 1.42, respectively, in the white croaker, which were higher than in the small yellow croaker at the first day of refrigeration. And compound such as indole was first produced in white croaker during late cold storage. However, there were more compounds related to spoilage in the small yellow croaker; compounds like phenylethyl alcohol and benzeneacetaldehyde were not detected in the white croaker. Practical applications White croaker and small yellow croaker are almost indistinguishable in appearance, especially after being cooked. But there are vast differences in their meat quality and odor characteristics, which affect their commercial values. As a result, a lot of white croakers are dyed and sold as small yellow croakers, although this does not change their eating or odor qualities. Principal component analysis of the odor characteristics of the two species of fish stored for different periods of refrigeration might provide some scientific basis for exploring the causes of their economic value differences.

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Section: Resultsmentioning

confidence: 99%

Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage

2019

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“…Among them, 2-ethylpyridine was the only IOC found in all four edible parts in this study (Table 1). It has been reported in krill oil [14] and dried Acetes chinensis [15], and also demonstrated as important odorants in claw meat, leg meat, and the gonad of E. sinensis, but not found in abdomen meat [12]. The origin of 2-ethylpyridine is likely to be decompositions of DHA and EPA upon cooking [16].…”

Section: Discussionmentioning

confidence: 95%

“…It has not been reported as odor-active components in E. sinensis before, but has already been described with popcorn and rice aroma in salted-dried white herring [22]. These two compounds are probably thermally generated via Maillard and pyrolysis reactions through Strecker degradations from various nitrogen sources such as amino acids in heat-processed foods [15,23].…”

Section: −1mentioning

confidence: 91%

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Wang

et al. 2015

Fish Sci

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“…Every year, about 300,000 tons of A. chinensis are made into small dried shrimps or shrimp sauce (Cao et al, 2010). Dried A. chinensis (see Figure 1) is an important domestic and export seafood product in China, and it is mainly exported to Japan, Korea, Europe, and America (Lu et al, 2011).…”

Section: Decrease Of Lipid Oxidation For Dried Shrimp (Acetes Chinensmentioning

confidence: 99%

Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

Liu

Zhao

Liu

et al. 2014

Journal of Aquatic Food Product Technology

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In this study, the degreasing technology using alkaline lipase hydrolysis for Chinese dried shrimp (Acetes chinensis) was investigated, with the purpose of decreasing lipid oxidation during dried shrimp preservation. The salt, moisture, and lipid content of the shrimp were 6.01%, 32.51%, and 2.95%, respectively. The optimum enzymatic hydrolysis condition for effective decrease of shrimp lipid was obtained: lipase concentration 40 U/mL, pH 10, soaking time 60 min, soaking temperature 30 °C, and shrimp/liquid ratio 1:20 (w:v). Under this optimum condition, the residual lipid of the shrimp was reduced to 2.28%, and the degreasing rate reached 49%. During 30-day Downloaded by [The Aga Khan University] at 00:14 01 December 2014 A c c e p t e d M a n u s c r i p t 2 preservation, the thiobarbituric acid-reactive substances (TBARS) value (0.185 mg/kg of dried shrimp and 0.131 mg/kg of degreased dried shrimp at day 30) of degreased shrimp was lower than the shrimp without degreasing, indicating alkaline lipase hydrolysis could effectively prevent lipid oxidation and inhibit oxidative rancidity during dried shrimp preservation.

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Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

Cited by 65 publications

References 50 publications

Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage

Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

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