Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

Cai, Luyun; Wu, Xiaosa; Dong, Zhili; Li, Xuepeng; Shi, Yi Wei; Lǐ, Jiànróng

doi:10.1016/j.foodchem.2014.03.093

Cited by 74 publications

(52 citation statements)

References 37 publications

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“…Most likely, these causes may be owed to the action of endogenous enzymes and microbial activity. In fact, such autolytic enzymes as calpains, cathepsins as well as collagenases can facilitate the hydrolysis of myofibrillar protein (Cai et al 2014). Moreover, the increasing microbial activity further contributes in the breakdown of the proteins.…”

Section: Tpa Analysismentioning

confidence: 99%

Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

et al. 2016

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Slurry ice possesses several advantages for seafood preservation, such as faster chilling rate, reduced physical damage, and complete coverage of the fish surface. In this paper, the efficiency of its employment, either applied alone or combined with ozone, was evaluated for bighead croaker and compared with traditional flake ice. Changes of a series of microbial, biochemical and sensory parameters including total viable count (TVC), sensory scores, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), hardness and springiness were investigated up to 21 days. TVC, sensory attributes, hardness and springiness of fish stored in ozonised slurry ice, were significantly different from fish stored flake ice and slurry ice, indicating that a combination of slurry ice and ozone allowed better quality maintenance. Increase in TVB-N, PV and TBA values of the fish treated with ozonised slurry ice and slurry ice were found to be noticeably reduced compared to those of the flake ice ones. Based on the acceptable limits of TVC and other quantifiable attributes, a prolonged shelf life of 18 days was estimated for the bighead croaker stored in ozonised-slurry ice, whereas the counterpart batches treated with flake and slurry ice would exceed these limits after 9 and 15 days, respectively. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and scanning electron microscope observation also revealed that ozonised-slurry ice could effectively retard the degradation of myofibrillar proteins and reduce the deterioration of microstructure.

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Section: Tpa Analysismentioning

confidence: 99%

Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

et al. 2016

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“…Texture profile analysis (TPA) was performed to determine the effect of essential oils fumigation on the texture of turbot fillets and reflected freshness changes and changes in water content (Cai et al 2014). The physical properties (hardness, springiness, gumminess, chewiness, cohesiveness, adhesiveness, and resilience) for textural evaluation are shown in Table 2.…”

Section: Effect Of Essential Oils Fumigation On Texture Profilesmentioning

confidence: 99%

“…Similar changes were also observed in springiness, chewiness, and gumminess parameters. Decrease in hardness, springiness, chewiness, and gumminess of turbot flesh during storage primarily due to both the action of endogenous enzymes and microbial activity in fillets, the former consisted of calpains, cathepsins, and collagenases, resulting the degradation of proteins, and the latter thereafter was accelerated along with the breakdown of proteins (Cai et al 2014). In the present study, essential oil fumigation treatment groups had no significant differences (p>0.05) compared to control sample in cohesiveness, adhesiveness, and resilience during storage.…”

Section: Effect Of Essential Oils Fumigation On Texture Profilesmentioning

confidence: 99%

“…The control sample after 10 days of storage showed a TVC higher than 7 log CFU/g, the recommended acceptable limit for the fish and fish products (ICMSF 1986). As a result of muscle contamination in handling process of fillets, it was expected to have a shorter shelf life than the whole fish stored in ice (Aubourg et al 2005;Nuin et al 2008;Cai et al 2014). The sample fumigated with spearmint oil possessed the lowest TVC in all treated samples when the storage period ends, indicating a better antimicrobial effect of spearmint oil (p<0.05) compared with that of clove oil.…”

Section: Effect Of Essential Oils Fumigation On Microbiological Charamentioning

confidence: 99%

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Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Cai

et al. 2014

Food Bioprocess Technol

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Antimicrobial activity of essential oils is widely known, but their application to fish preservation is already limited. The objective was to evaluate the microbiological characteristics and quality changes in turbot (Scophthalmus maximus) fillets with essential oil fumigation treatments over 20 days stored at 2±1°C. The turbot fillets were fumigated with a series of concentrations (1, 4, and 8 μL/L) of essential oils of clove, cumin, and spearmint. Changes in the color, texture profile analysis (TPA), peroxide value (PV), 2-thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), microbial characteristics (total viable count, psychrotrophic count, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria count) were measured. The results showed the turbot fillets from the control group were the first (day 10) to indicate signs of degradation reaching rejection threshold values for all evaluated parameters. All essential oils could inhibit the oxidation of turbot fillets, and the most effective essential oil was spearmint oil. Fumigated with 4 μL/L spearmint oil maintained the color and texture, retarded the lipid and protein oxidation, and reduced the microorganism counts.Therefore, post-mortem essential oil fumigation treatment has positive effects on improving the quality of refrigerated turbot fillets.

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“…This might have been due to the colour of the EAP powder, which was close to a milky-white. The a* values were more related to the colour perceived by the human eye (Cai et al 2014). Values of a* showed significant differences (P \ 0.05) between different compositions.…”

Section: Determination Of Colour Parametersmentioning

confidence: 98%

Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

Cai

Feng²,

Peng

et al. 2016

J Food Sci Technol

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The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp (Ctenopharyngodon idella) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G 0 values while gelatin with 1% EAP had the lowest G 0 values. Atomic force microscopy showed the heterogeneous nanostructure of fish gelatin, and a simple coacervate with a homogeneous distribution was only observed with the addition of 1% EAP, indicating interaction between gelatin and EAP. These results showed that EAP effect fish gelatin's physicochemical and nanostructure properties and has potential applications in foods and pharmaceuticals.

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Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

Cited by 74 publications

References 37 publications

Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

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