The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

“…The b* value of fillets in four groups decreased gradually with the increase of storage time. The trend of change in this study was similar to that of A. Jc et al [48] . Color index ( a* and b* ) of fish might be associated with denaturation of some heme-proteins and lipid oxidation [49] , [50] .…”

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

“…Impacts of CP on oxidation are mentioned in Table 1. Cropotova et al (2021a) reported a significant increase in total carbonyl content for brine salt-treated sea bass subjected to PEF. Author found that mechanical damage induced by PEF could possibly degrade muscle accelerating protein oxidation.…”

“…Oxidation of lipids, proteins and pigments was the reason behind change in colour characteristics (Albertos et al, 2019;Olatunde et al, 2019aOlatunde et al, , 2019bOlatunde et al, , 2020b. Cropotova et al (2021a) reported that no impact of PEF on lightness (L*), significant reduction in redness (a*) values was observed attributed to electroporation leading to loss of pigmentation. PEF-frozen and PEFthawed Atlantic salmon lowered lightness (L*); however, the decrease was non-significant and worst changes in b* values were observed Li et al (2020).…”

“…Recently, consumers are now aware of food safety issues, and thus, they demand clean, safe and minimally processed foods with high nutritional value together with longer shelf life. This led to food authorities/researchers to seek alternative methods, like novel non-thermal processes such as cold plasma (Chen et al, 2019;Kulawik & Tiwari, 2019), high-pressure processing (Prego et al, 2021;Rode & Rotabakk, 2021), ultrasounds (Ekonomou & Boziaris, 2021;Esua et al, 2021), pulsed electric field (Cropotova et al, 2021a(Cropotova et al, , 2021bShiekh et al, 2021), supercritical technology (Cabanillas-Boj orquez et al, 2021;Zhou et al, 2021), pulsed light treatment (Lasagabaster & de Marañ on, 2017;Kontominas et al, 2021) and ozone treatments (Okpala, 2017;Gonc ßalves, 2019). These methods can inactivate microorganisms at near-ambient temperatures without thermal degradation of the seafood.…”

Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

“…Salting is an ancient practice used by many cultures to preserve food, in particular meat and fish ( Gagaoua and Boudechicha, 2018 ). Nowadays, despite the emergence of other preservation methods, as refrigeration or freezing, salting fish remains popular because this process generate good sensory properties (color, taste, aroma and texture) ( Cropotova et al., 2021 ; Fan et al., 2014 ; Martínez-Alvarez and Gómez-Guillén, 2013 ). There are three salting procedures: brining, dry salting and a combination of both procedures ( Marchetti et al., 2020 ).…”