Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage

Huang, Hui; Sun, Weiqing; Xiong, Guangquan; Shi, Liu; Chen, Jiao; Wu, Wenjing; Li, Xin; Qiao, Yu; Liao, Li; Ding, Anzi; Wang, Lan

doi:10.1016/j.lwt.2020.109667

Cited by 46 publications

(28 citation statements)

References 35 publications

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“…Moreover, the pH value of each group decreased within 2 d, increasing from 2 to 10 d. There were some possible reasons. On the one hand, glycolysis would produce acidic substances during the death of fish, which led to the decrease of pH value [22] . On the other hand, with the extension of storage time, the microorganisms and endogenous enzymes would decompose muscle protein to produce alkaline substances, which led to the increase of pH value [23] .…”

Section: Resultsmentioning

confidence: 99%

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

Zhao

Lan

Zhai

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

Zhao

Lan

Zhai

et al. 2021

Ultrasonics Sonochemistry

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“…Since the damage of muscle fiber is correlated to the lipid and protein oxidation [ 27 ], as well as quality attributes, including the water-holding capacity and texture [ 28 ], histology was used to evaluate the effects of OM washing treatments on the microstructure of muscle tissue. The cross-sections of pork and fish tissues subjected to different washing treatments are shown in Figure 1 .…”

Section: Resultsmentioning

confidence: 99%

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

Pian

Dong

et al. 2022

Foods

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This study aimed to compare ozone-microbubble-washing (OM) performed by domestic equipment with conventional water-washing (CW) regarding resultant quality attributes of muscle foods. For this purpose, muscle microstructure and lipid and protein oxidation were evaluated in pork and fish samples after OM and CW treatments. The assessment of muscle microstructure showed that OM treatment did not damage the microstructure of muscle fibers in both pork and fish samples. Thiobarbituric acid reactive substances (TBARS) values were not detected in both treatment groups, and they were substantially below the generally acceptable threshold (1 mg MDA/kg). The methylglyoxal (MGO) level of OM-treated fish samples was significantly higher than that of CW-treated fish samples. However, glyoxal (GO) and MGO levels of OM-treated pork samples were significantly lower than that of CW-treated pork samples. Similar types and sites of oxidative modification and similar numbers of modified peptides, as well as no significant difference in the concentration of total and most of the free amino acids (FAA) between treatment groups, indicated that OM treatment did not accelerate protein oxidation.

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“…The 0.64D sample was still acceptable at the end of the storage, which indicated that WAEW and daphnetin treatments could effectively inhibit the growth of microorganisms and slow down the production of nitrogen and amine substances to delay the deterioration of turbot. Some studies showed that the microbial changes of fish were correlated with TVB-N values (36,37). Similarly, the TVB-N value of turbot increased with the microbial growth during refrigerated storage, indicating that volatile alkaline compounds were mainly produced by the metabolic activities of SSOs (38).…”

Section: Tvb-n Resultsmentioning

confidence: 99%

Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

et al. 2021

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This research was to investigate the effect of weakly acidic electrolytic water (WAEW) treatments combining with the locust bean gum (LBG) and sodium alginate (SA) active coatings, containing daphnetin emulsions on microbiological, physicochemical, and sensory changes of turbot (Scophthalmus maximus) during refrigerated storage at 4°C for 24 days. Results showed that WAEW, together with LBG-SA coatings containing daphnetin emulsions treatments, could significantly lower the total viable count (TVC), H2S-producing bacteria, pseudomonas spp., and psychrotrophic bacteria counts, and inhibit the productions of off-flavor compounds, including the total volatile basic nitrogen (TVB-N), inosine (HxR), and hypoxanthine (Hx). Furthermore, the treatments also prevented textural deterioration, delayed water migration, and had higher organoleptic evaluation results. Therefore, WAEW, together with LBG-SA coatings, containing daphnetin emulsions treatments, had the potential to improve the quality of turbot during refrigerated storage.

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Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage

Cited by 46 publications

References 35 publications

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

Multi-frequency ultrasound:A potential method to improve the effects of surface decontamination and structural characteristics on large yellow croaker (Pseudosciaena crocea) during refrigerated storage

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

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