Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C

Li, Qian; Zhang, Longteng; Han, Lu; Song, Sijia; Luo, Yongkang

doi:10.1016/j.lwt.2016.12.035

Cited by 64 publications

(44 citation statements)

References 27 publications

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“…Finally the third population, T 23 in the range of 403.7-3274.55 ms corresponds to free water extramyofibrillar space [24]. Briefly, no significant differences were detected in T 21 time among different treated samples in the current experiment, indicating transverse time T 21 was not affected by treated methods as well as storage time. Wang previously pointed out that T 22 diminished while T 23 increase with time in muscle [16].…”

Section: Measurements Of Lf-nmrmentioning

confidence: 56%

“…However, the samples treated with edible coating combined with MAP had lower values at the corresponding time, especially the gas composition of 65% CO 2 /35% N 2 or 70% CO 2 /30% N 2 . Then the MDA value of all samples had a decrease at the end of storage as a consequence of the interaction between malonaldehyde and protein degradation products [21]. In general, the combined effect of edible coating and MAP (65% CO 2 /35% N 2 or 70% CO 2 /30% N 2 ) has positive effects on maintaining quality characteristics of HTS fillets.…”

Section: Quality Attributesmentioning

confidence: 93%

“…In the current study, the relationship between LF-NMR relaxation parameters and quality indexes was investigated during refrigerated storage (Table 2). Obviously, no relationship was detected among pT 21 and the physicochemical parameters, suggesting that the value of pT 21 was barely high enough to predict the quality characteristics of HTS fillets. However, a good correlation between pT 22 , pT 23 , and physicochemical parameters were detected.…”

Section: Linear Regression Analysismentioning

confidence: 96%

“…This prediction is further verified by the changes trends of peak area proportion of certain type of water. Furthermore, the pT 21 , pT 22 , and pT 23 were corresponded to the areas of relaxation time T 21 , T 22 , and T 23 . Obviously, pT 21 almost rarely changed during the entire storage period, ranging from 1.74 to 1.96.…”

Section: Measurements Of Lf-nmrmentioning

confidence: 99%

“…Furthermore, the pT 21 , pT 22 , and pT 23 were corresponded to the areas of relaxation time T 21 , T 22 , and T 23 . Obviously, pT 21 almost rarely changed during the entire storage period, ranging from 1.74 to 1.96. This behavior occurred due to the viewpoint that the water entrapped within highly organized myofibril structures and water in tertiary and quaternary protein structures were stable [25].…”

Section: Measurements Of Lf-nmrmentioning

confidence: 99%

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Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

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Section: Measurements Of Lf-nmrmentioning

confidence: 56%

Section: Quality Attributesmentioning

confidence: 93%

Section: Linear Regression Analysismentioning

confidence: 96%

Section: Measurements Of Lf-nmrmentioning

confidence: 99%

Section: Measurements Of Lf-nmrmentioning

confidence: 99%

See 3 more Smart Citations

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis

Xia

Lin

et al. 2020

Food Science & Nutrition

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This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. Rigor mortis, ATP‐related components, K‐value, and hardness of rainbow trout muscle during storage were monitored along with impedance. The results showed that the progress of rigor mortis was accompanied by an increase in impedance. Impedance kept decreasing even in rigor state, and during the gradual resolution of rigor mortis with impedance change upon storage of fish was biphasic (r = −0.944, p < .01). Thus, when impedance decreased close to the lowest value, K‐value was only about 61.57 ± 0.52%, but still exhibited a high pertinence (r = −0.959, p < .01). A gradual decrease of the hardness of fish muscle upon storage of fish showed a close correlation (r = 0.981, p < .01) with impedance decrease. These results suggested that the impedance measurement has a great potential for predicting the freshness of the rainbow trout during ice storage.

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Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage

Cheng,

Mei,

Xie

2024

J Sci Food Agric

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BackgroundAquatic products are rich in nutrients and unique in flavor, which are popular among the public. However, aquatic products are extremely susceptible to quality degradation during storage, of which odor deterioration is the most obvious and influential aspect. Odor deterioration in aquatic products is widespread and affects overall flavor and quality severely. In this study, odor deterioration and flavor‐related quality degradation of tilapia during cold storage were discussed, focusing on the changes in volatile compounds and the evolution of free fatty acids (FFAs), free amino acids (FAAs), nucleotides, and microbial diversity.ResultsA total of 63 volatile compounds were detected by GC‐MS, including 11 hydrocarbons, 10 alcohols, 6 aldehydes, 8 ketones, 6 esters, 9 aromatics, 3 phenols, and 10 other compounds. Microbial diversity analysis revealed that Acinetobacter, Psychrobacter, Vagococcus, and Myroides were the main dominant species of tilapia at the end of cold storage and predicted that microorganisms could influence the flavor of tilapia by participating in important metabolic pathways. Meanwhile, the evolution of FFAs, FAAs, and nucleotides also had a significant impact on odor deterioration, as evidenced by the contribution of unsaturated fatty acids (such as oleic acid and linoleic acid), Lys, and off‐flavor nucleotides (HxR and Hx) to the undesirable flavor. Oxidation of oleic acid and linoleic acid resulted in changes in aldehydes, with Lys, HxR, and Hx being key flavor precursors and off‐flavor contributors.ConclusionThis study contributes to a comprehensive overview of odor deterioration and the evolution of flavor‐related quality in tilapia during cold storage, providing new insights into the regulation of overall flavor and quality.This article is protected by copyright. All rights reserved.

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Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C

Cited by 64 publications

References 27 publications

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis

Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage

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