Journal of Aquatic Food Product Technology最新文献_第10页

The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum 基于特征近红外光谱的冷冻罗非鱼皮感官品质预测模型的建立

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-12-15 DOI: 10.1080/10498850.2022.2157229

Huawei Ma, Min Lv, Zhide Ruan, Fariha Latif, Chuanyan Pan, Xu Luo, Qiong Yang, Xiaobao Qi, Yuan Zhong, Ailing Guo

{"title":"The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum","authors":"Huawei Ma, Min Lv, Zhide Ruan, Fariha Latif, Chuanyan Pan, Xu Luo, Qiong Yang, Xiaobao Qi, Yuan Zhong, Ailing Guo","doi":"10.1080/10498850.2022.2157229","DOIUrl":"https://doi.org/10.1080/10498850.2022.2157229","url":null,"abstract":"ABSTRACT The predicted model of the sensory quality of refrigerated tilapia skin at 8°C was constructed using near-infrared spectroscopy (NIRS) based on the principle of sample packaging integrity. The characteristic spectral intervals were chosen from preprocessed spectral data using synergy interval partial least squares (siPLS), principal component analysis, and Jordan–Elman back propagation-artificial neural network (JENN) was used to build a prediction model for tilapia skin quality parameter. The results showed that the multiple scatter correction (MSC) + 2nd derivative was the best-preprocessed method, and the four characteristic spectral intervals were 680–740, 742–800, 980–1040, and 1150–1210 nm. Further, the cumulative contribution rate of the first three principal components was 99.15%. Additionally, the root mean square error of cross-validation set (RMSECV) of transfer function (tanh) of the model was 0.386, the determinant coefficient for prediction ( ) was 0.973, and the RMSECV and were 0.393 and 0.971 for unknown samples, respectively. The results showed that NIRS combined with JENN could allow rapid and accurate evaluation of tilapia skin quality in the range of 73.00–97.00 scores.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"59 - 68"},"PeriodicalIF":1.6,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46531606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks 甜菜皮提取物、冷藏和真空包装对德干马希尔牛排保质期的综合影响

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-12-05 DOI: 10.1080/10498850.2022.2150107

H. Maqbool, Z. Abubacker, Muhammad P. Safeena, M. Azhar, C.A. Joshy

{"title":"The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks","authors":"H. Maqbool, Z. Abubacker, Muhammad P. Safeena, M. Azhar, C.A. Joshy","doi":"10.1080/10498850.2022.2150107","DOIUrl":"https://doi.org/10.1080/10498850.2022.2150107","url":null,"abstract":"ABSTRACT The effect of beetroot peel extract (BPE) on the quality of vacuum-packed fresh mahseer steaks (Tor khudree) was evaluated under chilled conditions (2°C) over a period of 15 days. Liquid chromatography mass-spectrometry (LC-MS) analysis was used to quantify BPE for the characterization of phenolic and flavonoid compounds. The fish samples were analyzed for sensory, biochemical, and microbiological parameters. Treatments included the following: CtAP (control samples, untreated: air packed), CtVP (control samples, untreated: vacuum packed), and BtVP (vacuum packed, treated with BPE 20% v/v). When comparing CtAP and CtVP mahseer steaks to BtVP mahseer steaks, the total plate count was higher, followed by the Enterobacteriaceae count. Based on the changes in quality indices, beetroot peel extract treated steaks showed significant (P < 0.05) control over lipid oxidation and microbial growth compared to CtAP and CtVP steaks throughout the storage. As per the sensory analysis, air-packed steaks were found to have a shelf life of about 9 days; vacuum-packed steaks were found to be acceptable for 12 days, whereas beetroot peel extract treated vacuum-packed steaks were acceptable for 18 days. Consequently, vacuum-packaging in combination with BPE treatment was found to delay the spoilage phenomenon, thereby increasing the shelf life of mahseer steaks.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"1 - 12"},"PeriodicalIF":1.6,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48279329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua) 缓冲拖曳对冻融大西洋鳕鱼品质的影响

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-11-16 DOI: 10.1080/10498850.2022.2146555

M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen

引用次数: 0

Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development 食用金枪鱼黑肉的感官改良加工条件和新型肉制品的开发

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-31 DOI: 10.1080/10498850.2022.2133584

A. Shaviklo, S. Abolghasemi, R. Taati, Navid Malekpour

引用次数: 0

Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan 以鲟鱼废明胶及其壳聚糖复合物为基料的新型食用包装膜的物理、流变学及抗菌性能研究

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-30 DOI: 10.1080/10498850.2022.2132842

M. Gholizadeh, K. Tahvildari, M. Nozari

引用次数: 2

Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo 马尾藻提取物在体外和体内减轻睾丸激素诱导的良性前列腺增生

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-20 DOI: 10.1080/10498850.2022.2132126

Yae-Ji Kim, Kyung-Hyun Kim, Hyun-Yong Kim, S. Kang, Geum-Lan Hong, Hui-Ju Lee, S. Lim, Ju-Young Jung

引用次数: 0

Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets (Litopenaeus vannamei) 壳聚糖和鳞片明胶包膜对凡纳滨对虾鱼片表面性能的评价

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-19 DOI: 10.1080/10498850.2022.2133581

L. Alcântara, Juliana Sousa, Mariana Martins, A. L. Silva, M. D. S. S. Souza Filho, B. Souza

{"title":"Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets (Litopenaeus vannamei)","authors":"L. Alcântara, Juliana Sousa, Mariana Martins, A. L. Silva, M. D. S. S. Souza Filho, B. Souza","doi":"10.1080/10498850.2022.2133581","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133581","url":null,"abstract":"ABSTRACT This study aimed to evaluate the wettability of edible coatings based on chitosan or the gelatin of Nile tilapia (Oreochromis niloticus) scales on the surface of shrimp fillets (Litopenaeus vannamei) with glycerol as a plasticizer. Initially, the surface was characterized according to Zisman’s methodology. The surface tension and dispersive and polar components of the shrimp fillet was 59.93 (low-energy surface), 14.14, and 45.79 mN/m, respectively. The mathematical modeling applied to experimental design 32 showed that the minimum concentration of biopolymers favored wettability, among other observations about the interactions between the components of the coatings and the surface of the shrimp fillet. The behavior of the plasticizer was influenced by the biopolymer; as the concentration of the plasticizer increased, the cohesion coefficient of chitosan coatings decreased, while the opposite effect was observed for gelatin coatings. The coating compositions with optimized wettability were 1.0% chitosan and 0% glycerol (W s = −12.934 mN/m), and 1.0% gelatin and 0% glycerol (W s = −5.588 mN/m).","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1115 - 1127"},"PeriodicalIF":1.6,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48929936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation 不同增溶pH值对酸性沉淀分离的蛋白螺旋藻功能特性的影响

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-18 DOI: 10.1080/10498850.2022.2131495

N. Kamaruding, N. A. Muhammad Daud, N. Ismail, S. Shaharuddin

引用次数: 1

Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid 超声波辅助酶解凡纳滨对虾（Litopenaeus vannamei）的研究

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-17 DOI: 10.1080/10498850.2022.2132125

José Stênio Aragão Rebouças Júnior, V. Martins, C. Prentice-Hernández, José Maria Monsserrat, M. B. Tesser, J. M. Latorres

引用次数: 0

Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways 基于NF-κB和MAPK途径评价日本跳鼠（Katsuwonus pelamis）酶解肽SEP-3的抗炎活性

IF 1.6 4区农林科学

Journal of Aquatic Food Product Technology Pub Date : 2022-10-17 DOI: 10.1080/10498850.2022.2133582

Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo

{"title":"Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways","authors":"Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo","doi":"10.1080/10498850.2022.2133582","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133582","url":null,"abstract":"ABSTRACT The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory activity and mechanism of SEP-3 in RAW264.7 macrophages activated by lipopolysaccharide (LPS) were investigated. We found that SEP-3 enhanced the proliferation and phagocytic capacity of RAW264.7 macrophages and suppressed the expression of pro-inflammatory cytokines IL-1β, IL-6, and TNF-α. Cells treated with SEP-3 showed decreased phosphorylation of ERK, p38, JNK, NF-κB p65, and IκBα and inhibited NF-κB and mitogen-activated protein kinases (MAPK) inflammatory pathways. Optimal dosage was determined, and modified outcome was identified when SEP-3 treatment was combined with indomethacin. In addition, the metabolites of the dominant microflora of mice gavaged by SEP-3 showed antioxidant activity in vitro. Therefore, we conclude that SEP-3 extracted from skipjack may have a direct or indirect anti-inflammatory effect and can be used as an adjuvant drug to treat inflammatory diseases.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1128 - 1141"},"PeriodicalIF":1.6,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45560230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0