Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices

Wang, Xin; Xie, Xinrui; Zhang, Teng; You, Zheng; Quan-you, Guo

doi:10.1016/j.lwt.2022.113514

Cited by 10 publications

(4 citation statements)

References 94 publications

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“…Regarding shrimp texture, its hardness, stickiness, and chewiness were negatively correlated with T 21 ( R = −0.877, R = −0.889, R = −0.852) and T 23 ( R = −0.846, R = −0.875, R = −0.844), whereas adhesiveness was positively correlated with T 21 ( R = 0.832) and T 23 ( R = 0.872). These results agree with those of Wang et al, who reported that T 22 was highly correlated ( p < 0.01) with hardness, elasticity, and chewiness, thereby consequently leading to moisture changes that will affect muscle fiber contraction and alter the texture of shrimp meat [ 44 ]. However, the color indicators exhibited a weaker correlation with the LF-NMR, which may be due to the fact that the color change is mainly caused by fat and pigmentation, and is weakly related with water splitting.…”

Section: Resultssupporting

confidence: 91%

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Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Zhang

Wang

et al. 2022

Foods

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Hot air drying is the most common processing method to extend shrimp’s shelf life. Real-time monitoring of moisture content, color, and texture during the drying process is important to ensure product quality. In this study, hyperspectral imaging technology was employed to acquire images of 104 shrimp samples at different drying levels. The water distribution and migration were monitored by low field magnetic resonance and the correlation between water distribution and other quality indicators were determined by Pearson correlation analysis. Then, spectra were extracted and competitive adaptive reweighting sampling was used to optimize characteristic variables. The grey-scale co-occurrence matrix and color moments were used to extract the textural and color information from the images. Subsequently, partial least squares regression and least squares support vector machine (LSSVM) models were established based on full-band spectra, characteristic spectra, image information, and fused information. For moisture, the LSSVM model based on full-band spectra performed the best, with residual predictive deviation (RPD) of 2.814. For L*, a*, b*, hardness, and elasticity, the optimal models were established by LSSVM based on fused information, with RPD of 3.292, 2.753, 3.211, 2.807, and 2.842. The study provided an in situ and real-time alternative to monitor quality changes of dried shrimps.

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Section: Resultssupporting

confidence: 91%

“…As a rapid, noninvasive method, LF-NMR relaxation is often applied to investigate water mobility in materials and foods [ 44 ]. However, the correlation between water distribution state and the physicochemical parameters of shrimp during the drying process needs deeper exploration.…”

Section: Resultsmentioning

confidence: 99%

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Zhang

Wang

et al. 2022

Foods

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“…The protocol for LF-NMR analysis was slightly modified from that reported by Wang et al [ 18 ]. A MesoMR LF-NMR analyzer (Shanghai Niumag Analytical Instrument, Shanghai, China) with a magnetic field strength of 0.5 T, corresponding to a spectrometer frequency (SF) of 21 MHz, was employed.…”

Section: Methodsmentioning

confidence: 99%

Combined Effects of Cold and Hot Air Drying on Physicochemical Properties of Semi-Dried Takifugu obscurus Fillets

Zhu

Rothenberg

Qiao

et al. 2023

Foods

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The physicochemical properties of semi-dried Takifugu obscurus fillets in cold air drying (CAD), hot air drying (HAD), and cold and hot air combined drying (CHACD) were analyzed based on pH, water state, lipid oxidation, protein degradation, and microstructure, using a texture analyzer, low-field nuclear magnetic resonance, thiobarbituric acid, frozen sections, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and differential scanning calorimetry. Water binding to the samples was enhanced by all three drying methods, and the immobilized water content of CHACD was between that of HAD and CAD. The pH of the semi-dried fillets was improved by CHACD. When compared to HAD and CAD, CHACD improved the springiness and chewiness of the fillets, especially cold air drying for 90 min (CAD-90), with values of 0.97 and 59.79 g, respectively. The muscle fibers were arranged compactly and clearly in CAD-90, having higher muscle toughness. CHACD reduced the drying time and degree of lipid oxidation compared to HAD and CAD. CAD better preserved protein composition, whereas HAD and CHACD promoted actin production; CHACD had a higher protein denaturation temperature (74.08–74.57 °C). CHACD results in better physicochemical properties than HAD or CAD, including shortened drying time, reduced lipid oxidation, enhanced protein stability, and denser tissue structure. These results provide a theoretical basis for selecting the appropriate drying method for T. obscurus in industrial applications.

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“…Texture Analysis. Epaxial muscle was used for the texture analysis referred to the methods described by Wang et al [25]. Once the fresh fishes arrive at the lab, the epaxial muscle will be separated from the fish.…”

Section: Ventral Color Analysismentioning

confidence: 99%

A Comparative Study on the Quality of Large Yellow Croaker (Larimichthys crocea) of Different Sizes Cultured in Different Cage Systems

Wei,

Zheng,

Gao

et al. 2023

Aquaculture Research

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This study analyzed the quality of large yellow croaker (Larimichthys crocea) of different sizes cultured in farmed floating sea-cage (common cage, CC) or deep-water cage (DWC) models. The quality was assessed based on several factors: condition factors, ventral color, texture, protein and lipid content, and fatty acid composition. In addition, we analyzed and identified taste characteristics and volatile substances. The results showed that large yellow croaker cultured in DWC had a better body shape than CC with lower condition factors and higher body length-to-height ratio. The DWC cultured fish were yellower with lower lipid content than the CC cultured fish. The springiness of the flesh from fishes cultured in DWC was significantly higher than those cultured in CC. The level of immobilized water and n-3 polyunsaturated fatty acid was higher in DWC. The DWC culture model contributed to the sweetness, saltiness, and umami of the flesh. The flesh from DWC had a higher content of aldehydes, such as pentanal, heptanal, and hexanal. The results demonstrated that the DWC culture model is a better choice to improve the quality of large yellow croaker in terms of organoleptic properties, nutritional value, and taste.

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Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices

Cited by 10 publications

References 94 publications

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Real-Time Monitoring of the Quality Changes in Shrimp (Penaeus vannamei) with Hyperspectral Imaging Technology during Hot Air Drying

Combined Effects of Cold and Hot Air Drying on Physicochemical Properties of Semi-Dried Takifugu obscurus Fillets

A Comparative Study on the Quality of Large Yellow Croaker (Larimichthys crocea) of Different Sizes Cultured in Different Cage Systems

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