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

Liu, Wenru; Wang, Qi; Mei, Jun; Xie, Jing

doi:10.3389/fnut.2021.696212

Cited by 8 publications

(5 citation statements)

References 60 publications

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“…Total volatile basic nitrogen values were examined with a Kjeldahl apparatus (Kjeltec8400, Foss, Hilleroed, Denmark). The results of TVB-N are shown as mg N/100 g of large yellow croaker samples ( 25 ).…”

Section: Methodsmentioning

confidence: 99%

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

Yang

Qiu

et al. 2021

Front. Nutr.

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The influence of multifrequency ultrasound-assisted freezing (UAF) as compared with single- and dual-UAF on the flavour, microstructure, and myofibrillar proteins (MPs) of cultured large yellow croaker was investigated to improve food quality in a sustainable way and address the major global challenges concerning food and nutrition security in the (near) future. Multifrequency UAF-treated samples had lower total volatile basic nitrogen values during freezing than single- and dual-UAF-treated samples. Thirty-six volatile compounds were identified by solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC-MS) during freezing, and the multifrequency UAF-treated samples showed significant decreases in the relative contents of fishy flavoured compounds, including 1-penten-3-ol and 1-octen-3-ol. In addition, multifrequency UAF treatment better maintained a well-organised protein secondary structure by maintaining higher α-helical and β-sheet contents and stabilising the tertiary structure. Scanning electron microscopy images indicated that the ice crystals developed by the multifrequency UAF were fine and uniformly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multifrequency UAF improved the flavour attributes and MP characteristics of the large yellow croaker samples. Overall, multifrequency UAF can serve as an efficient way for improving food quality and nutritional profile in a sustainable way.

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Section: Methodsmentioning

confidence: 99%

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

Yang

Qiu

et al. 2021

Front. Nutr.

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“…The active compound (chlorine species: HOCl, Cl 2 , and OCl − ) of EW was considered to be the reason for the inhibition effect of PPO activity. EW can effectively inhibit microorganism growth and slow down the increase in TVB-N production of marine fish [41]. However, the exact pattern of EW on microbial cells is still unclear, and it requires more investigations to clarify its nature in the future.…”

Section: The Germicidal Mechanismsmentioning

confidence: 99%

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

Yan

Chelliah

et al. 2021

Processes

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Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.

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“…Daphnetin (HPLC grade, 90.0%) was purchased from Tokyo Chemical Industries, Ltd. (Tokyo, Japan); sodium alginate and locust bean gum were purchased from Aladdin Biochemical Technology (Shanghai, China). LBG-SA active coatings containing daphnetin emulsions were prepared by Liu et al [22]. The concentrations of daphnetin emulsions (DEs) used in this study were 0.16, 0.32, and 0.64 g/L; the concentration of MAP packaging in this experiment was 60% CO 2 /35% N 2 /5% O 2 [23].…”

Section: Additivesmentioning

confidence: 99%

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO2 Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

et al. 2021

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This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) maintained the total viable count (TVC) of H2S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.

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

Cited by 8 publications

References 60 publications

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO2 Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

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