Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage

Li, Dongping; Zhang, Jingbin; Song, Sijia; Feng, Lin; Luo, Yongkang

doi:10.1016/j.fm.2017.11.009

Cited by 25 publications

(24 citation statements)

References 34 publications

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“…In the late storage period (96 –132 hr), the number of observed OTUs was relatively large due to the spoilage and deterioration of the tuna. This finding confirmed the results of Li et al (), who studied the increase in the number of OTUs in silvery carp ( Hypophthalmichthys molitrix ) fillets during storage time.…”

Section: Resultssupporting

confidence: 92%

“…The results from using metagenomic technology thoroughly reflect the characteristics of a sample microbial community, enabling a more comprehensive monitoring of bacterial diversity (Shylaja, Murali, Batra, & Bawa, ). A considerable amount of scientific research has summarized the application of high‐throughput sequencing to food science, the medical industry, and environmental science (Andersen & Rinnan, ; Li, Zhang, Song, Feng, & Luo, ; Silbande et al, ; Tong, Miaowen, Juhui, Jinxian, & Baofeng, ; Wu et al, ). The application of high‐throughput sequencing of samples in the processing and storage of aquatic products and further development of the technology are expected.…”

Section: Introductionmentioning

confidence: 99%

“…A considerable amount of scientific research has summarized the application of high-throughput sequencing to food science, the medical industry, and environmental science (Andersen & Rinnan, 2002;Li, Zhang, Song, Feng, & Luo, 2018;Silbande et al, 2016;Tong, Miaowen, Juhui, Jinxian, & Baofeng, 2017;Wu et al, 2016). The application of high-throughput sequencing of samples in the processing and storage of aquatic products and further development of the technology are expected.…”

Section: Introductionmentioning

confidence: 99%

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Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Wang

Xie

2020

Journal of Food Safety

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This study investigated changes in the physicochemical indexes, water dynamics, and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics. With increasing storage time, the color and water activity decreased gradually, while drip loss gradually increased, and pH increased with a fluctuating pattern. The trend of bound water content was not obvious, trapped water declined, and free water increased with fluctuations over time, according to low‐field nuclear magnetic resonance (LF‐1H NMR). High‐throughput sequencing results indicated that fluctuating temperatures inhibited Acinetobacter and Pseudomonas and promoted Pelomonas, Psychrobacter, and Shewanella. Principal component analysis and redundancy analysis revealed significantly different microbial community interactions among the four groups, and environmental factors had distinct effects on bacterial community assemblages. LF‐NMR and high‐throughput sequencing can be used to monitor dynamic quality changes in bigeye tuna during simulated cold chain logistics with fluctuating temperatures.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Wang

Xie

2020

Journal of Food Safety

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“…This method is called “novel sous-vide” (low temperature, short time), and it has its enthusiasts [4]. Low process parameters have a positive effect on flavor, increased juiciness, and reduced thermal shrinkage of the product, but it results in different degree of doneness, raw-like appearance of the core, and can also pose a microbiological hazard [5]. According to Nieva-Echevarria et al [6], the volatile compounds profile of fish (sea bass) processed with the sous-vide method of cooking was similar to that processed with the steamed method.…”

Section: Introductionmentioning

confidence: 99%

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

Głuchowski

Czarniecka-Skubina

Wasiak‐Zys

et al. 2019

Foods

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The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p ≤ 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p ≤ 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 °C, 80 min) compared with low parameters (57 °C, 20 min) was stated. Parameters of the sous-vide processing (57 °C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 °C for 80 min.

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“…Some packaging techniques include packaging with heat sealers, vacuum packaging, pressure packaging, and packaging with silica gel [9][10][11]. In this activity, a vacuum packaging technique was applied, which is done by removing all air in the package before it is sealed, to minimize contact, especially with oxygen and water vapor in the surrounding environment [12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

Purwidiani¹,

Setiarso²,

Kusumawati³

2019

Proceedings of the National Seminar on Chemistry 2019 (SNK-19)

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Food is a basic need for human survival. Various vegetable and animal sources are used to fulfill this. Through the production of potato donuts and beef meatballs, Auliya SMEs has played an active role as one of the providers to fulfill this need. Along with increasing public awareness of food health, organoleptic quality and shelf life are two factors that also determine consumer interest in processed food products. To obtain a longer shelf life, it was evaluated and compared organoleptic quality and nutritional content of "Auliya" donuts and meatballs in vacuum and non-vacuum packaging. The results showed an increase in shelf life of 65.71% for potato donuts and 138.70% in beef meatballs which were vacuum packed. Vacuum packaging is also able to better maintain nutritional levels until a certain period of deviation. Meanwhile, under the same conditions, organoleptic test results showed no difference in the level of preference for food products in vacuum and non-vacuum packaging.

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Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage

Cited by 25 publications

References 34 publications

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Water dynamics and microbial communities of bigeye tuna (Thunnus obesus) during simulated cold chain logistics

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

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