Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (
            <i>Rachycentron canadum</i>
            ) fillets

Lu, Wen‐Chien; Chan, Yung‐Jia; Chen, Shu‐Ju; Mulio, Amanda Tresiliana; Wang, Chiun‐Chuan Roger.; Huang, Ping‐Hsiu; Li, Po‐ Hsien

doi:10.1111/jfpp.17262

Cited by 10 publications

(5 citation statements)

References 38 publications

(102 reference statements)

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“…The total plate count (TPC) of Chinese sausages during storage in this study was determined as described by Lu et al (2022). The sample was randomly weighed 25 g into a sterile bag, and 225 mL of sterilized phosphoric acid buffer solution (PBS, pH 7.0) was added to the bag and then tapped (230 rpm) with a sterile homogenizer (SH scientific, SH-HZD, Taiwan) for 30 s, followed by serial dilution to obtain 10 1 -10 4 folds of the assay sample.…”

Section: Total Plate Countmentioning

confidence: 99%

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

Huang,

Chen,

Fan

et al. 2024

Journal of Food Safety

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Resveratrol butyrate esters (RBEs) are novel resveratrol (RSV) derivatives synthesized by esterification with butyric acid. In addition, ED2 (3,4′‐di‐O‐butanoylresveratrol) and ED4 (3‐O‐butanoylresveratrol) in different structural monomers of RBEs have been shown as abundant cellular antioxidants. Therefore, this study was performed to apply RSV and its esterified derivatives in the manufacturing and preservation of Chinese sausage, investigated these ingredients' impact on the sausage's physicochemical properties and changes during storage, and evaluated the feasibility of minimizing sodium nitrite's use in sausage production. This study showed that a high dose (500 ppm) of ED2 and ED4 (with the added 25 mg/kg of sodium nitrite) were effective in maintaining the color of sausages and extending the shelf‐life for at least 30 days in refrigerated storage, which was consistent with 150 mg/kg sodium nitrite. Altogether, ED2 or ED4 can potentially reduce sodium nitrite usage by 83% while preventing lipid oxidation and antimicrobial effects, thereby effectively maintaining sausage product stability. Hence, RBEs facilitate the development of natural functional food additives that provide antioxidant benefits products for all ages of people, namely widely used in any processed food that requires antioxidant functionality or as dietary supplements.

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Section: Total Plate Countmentioning

confidence: 99%

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

Huang,

Chen,

Fan

et al. 2024

Journal of Food Safety

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“…Microorganisms were detected based on the description of Lu et al (2022) with modifications. Fish meat (10 g) was homogenized with 90 ml of sterile saline in the Stomacher ® 400 Circulator Lab Blender (Seward Ltd., Worthington, United Kingdom) at low and high speeds for 2 min.…”

Section: Determination Of Total Viable Count and Psychrophilic Bacteriamentioning

confidence: 99%

“…The sensory evaluation was performed according to the method of Linhartová et al (2019) and Lu et al (2022), with modifications. In brief, the smoked fish filets were heated to a central temperature of 95°C in a microwave oven and then cooled for the hedonic scale test.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes

Cheng

Huang

Lu³

et al. 2023

Front. Sustain. Food Syst.

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Rainbow trout (Oncorhynchus mykiss) are currently consumed as live fish, primarily for catering or consumers, as an alternative to salmon in sashimi or dishes. However, Covid-19 has hampered store and restaurant operations. Therefore, developing suitable processing conditions to extend its shelf life, such as online distribution specifications while enhancing the filets’ commercial value, would raise its production value. In this study, we investigated the fish filets salted in a 5% salt solution for 2 days and then smoked at 65°C for 4 h under different storage conditions. As result, the higher rate of salt penetration and water loss in the resolved rigor mortis group was associated with tenderization of the meat compared to the rigor mortis group. Thermal-shrinkage and thermal-induced tissue destruction of the smoked fish filets during processing which affects the appearance, flavor, chewiness and overall acceptability. Nevertheless, according to the results of a consumer-type evaluation, the product characteristics of the fish filets from the resolution of rigor mortis group were consistent with those of the rigor mortis group, except for a weaker aroma. Thus, these results explain the relationship between frozen stored fish and the quality of processed products. The economic concept of regulating and distributing scheduling production between raw materials and finished products in the food industry conveys promising findings that will contribute to developing sustainable food processing systems.

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“…Improving the bioavailability of micronutrients and educating people about unhealthy foods through food preparation and processing techniques is currently effective in enhancing trace mineral deficits in populations [20,24]. Apart from the factors mentioned earlier, the visual quality is the defect that affects the consumer's purchasing decision; namely, the product's appearance, including color variations, texture, flavor, shape different from the norm, pests, and physical damage [12,25,26]. However, the ripening of bananas involves various physiological changes that impact the fruit's texture, sugar content, and color [27].…”

Section: Introductionmentioning

confidence: 99%

Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening

Huang,

Cheng,

et al. 2024

Horticulturae

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Banana is a typical tropical fruit that is widely cultivated in tropical and subtropical regions, and consumed daily because of its superior nutritional profile. This study aimed to investigate the changes in bananas’ physicochemical properties and nutritional composition from ripening stages 1 to 9. The analysis included color (peel and flesh), texture, total starch content, resistant starch content, free sugar content, minerals (calcium, magnesium, potassium, sodium, iron, phosphorus), and vitamin content. At the same time, the browning enzyme activities of polyphenol oxidase (PPO), peroxidase, oxalic acid, and tannin were also measured. In this study, the banana peel gradually changed from dark green to light green to yellow during the ripening process, eventually appearing with many black spots, while the pulp color changed from white to light yellow and decreased in brightness. The pulp became softer with a prolonged ripening period, which was inconsistent with the time point of peel color change (ripening period 4–5). However, total starch content decreased from 74% to 31%, resistant starch originally at 32% gradually decreased to 5%, and free sugar content gradually increased with increasing ripening period. Vitamin C content and PPO activity decreased significantly during the ripening period, while other vitamins and minerals did not change significantly. In contrast, oxalic acid, tannin content, and peroxidase activity were negatively correlated with the ripening period. Therefore, this study reveals the changes in the nutrient content of bananas at different ripening stages, which may provide helpful information for researchers and producers to identify suitable raw materials for producing stable and high-nutrition-value banana-related foods during the peak raw material abundance seasons while reducing business risk.

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Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish ( Rachycentron canadum ) fillets

Cited by 10 publications

References 38 publications

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite

Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes

Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening

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