A promising insight into the inhibition of lipid oxidation, protein degradation and biogenic amine accumulation in postmortem fish: Functional glazing layers of modified bio-polymer

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2023-03-01 DOI:10.1016/j.lwt.2023.114575

Xiaodan Hui , Yu Wan , Hao Dong , Jian Peng , Weiliang Wu , Xingfen Yang , Qi He

{"title":"A promising insight into the inhibition of lipid oxidation, protein degradation and biogenic amine accumulation in postmortem fish: Functional glazing layers of modified bio-polymer","authors":"Xiaodan Hui , Yu Wan , Hao Dong , Jian Peng , Weiliang Wu , Xingfen Yang , Qi He","doi":"10.1016/j.lwt.2023.114575","DOIUrl":null,"url":null,"abstract":"<div><p>This study focused on a glazing layer made by modified bio-polymer to inhibit chemical variations in super-chilled postmortem fish. Essential oils were extracted from tangerine peel and their major antioxidant and antimicrobial components were identified. The essential oils were introduced into chitosan material as functional agents to improve the performance as freshness-keeping glazing layers for super-chilled tilapia. During the storage, antimicrobial effects of glazing significantly decreased the bacterial growth, as the growth of total bacterial count (TBC) decreased from ∼12.8 log CFU/g to ∼ 3.5 log CFU/g and that of total aerobic count (TAC) decreased from ∼11.1 log CFU/g to ∼ 3.3 log CFU/g. Antioxidant effects of glazing led to decreases of peroxide value (PV) from 6.41 meq/kg to ∼2.5 meq/kg and thiobarbituric acid reactive substances (TBARS) content from 1.09 mg MDA/kg to ∼ 0.5 mg MDA/kg at the end of the storage. Glazing inhibited the change of corruption degree reflected by K-value and protein decomposition reflected by the contents of trichloroacetic acid (TCA) soluble peptides and total volatile basic nitrogen (TVB-N). Glazing also limited the contents of main biogenic amines (histamine, putrescine, cadaverine, spermine, spermidine, tyramine, tryptamine) within relatively low levels.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"177 ","pages":"Article 114575"},"PeriodicalIF":6.6000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643823001548","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 2

Abstract

This study focused on a glazing layer made by modified bio-polymer to inhibit chemical variations in super-chilled postmortem fish. Essential oils were extracted from tangerine peel and their major antioxidant and antimicrobial components were identified. The essential oils were introduced into chitosan material as functional agents to improve the performance as freshness-keeping glazing layers for super-chilled tilapia. During the storage, antimicrobial effects of glazing significantly decreased the bacterial growth, as the growth of total bacterial count (TBC) decreased from ∼12.8 log CFU/g to ∼ 3.5 log CFU/g and that of total aerobic count (TAC) decreased from ∼11.1 log CFU/g to ∼ 3.3 log CFU/g. Antioxidant effects of glazing led to decreases of peroxide value (PV) from 6.41 meq/kg to ∼2.5 meq/kg and thiobarbituric acid reactive substances (TBARS) content from 1.09 mg MDA/kg to ∼ 0.5 mg MDA/kg at the end of the storage. Glazing inhibited the change of corruption degree reflected by K-value and protein decomposition reflected by the contents of trichloroacetic acid (TCA) soluble peptides and total volatile basic nitrogen (TVB-N). Glazing also limited the contents of main biogenic amines (histamine, putrescine, cadaverine, spermine, spermidine, tyramine, tryptamine) within relatively low levels.

查看原文本刊更多论文

对死后鱼类的脂质氧化、蛋白质降解和生物胺积累的抑制:改性生物聚合物的功能上釉层

本研究的重点是由改性生物聚合物制成的玻璃层，以抑制超冷死鱼的化学变化。从陈皮中提取精油，鉴定其主要抗氧化和抗菌成分。将精油作为功能剂掺入壳聚糖材料中，提高其作为超低温罗非鱼保鲜层的性能。在贮藏过程中，玻璃的抗菌作用显著降低了细菌的生长，总细菌计数(TBC)从~ 12.8 log CFU/g下降到~ 3.5 log CFU/g，总需氧计数(TAC)从~ 11.1 log CFU/g下降到~ 3.3 log CFU/g。在贮藏结束时，上光的抗氧化作用导致过氧化值(PV)从6.41 meq/kg降至~ 2.5 meq/kg，硫代巴比妥酸活性物质(TBARS)含量从1.09 mg MDA/kg降至~ 0.5 mg MDA/kg。上光抑制了以k值反映的腐坏程度的变化和以三氯乙酸(TCA)可溶性肽和总挥发性碱态氮(TVB-N)含量反映的蛋白质分解。上釉还将主要生物胺(组胺、腐胺、尸胺、精胺、亚精胺、酪胺、色胺)的含量限制在相对较低的水平。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.