Journal of Aquatic Food Product Technology最新文献

{"title":"Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage","authors":"Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu","doi":"10.1080/10498850.2023.2276839","DOIUrl":"https://doi.org/10.1080/10498850.2023.2276839","url":null,"abstract":"The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"30 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138539066","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}

{"title":"Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel <i>Anguilla japonica</i>","authors":"Mami Ishimaru, Katsuhisa Uchida, Yousuke Taoka, Tomoko Matsumoto, Ryusuke Tanaka","doi":"10.1080/10498850.2023.2277855","DOIUrl":"https://doi.org/10.1080/10498850.2023.2277855","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"36 43","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135038504","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}

{"title":"Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( <i>Scomber scombrus</i> )","authors":"Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada","doi":"10.1080/10498850.2023.2275774","DOIUrl":"https://doi.org/10.1080/10498850.2023.2275774","url":null,"abstract":"ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"53 21","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135819267","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}

{"title":"Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( <i>Anoplopoma fimbria</i> ) in Commercial Seafood Products","authors":"Meng Qu, Yanhua Jiang, Yingying Guo, Wenjia Zhu, Shufang Liu, Na Li, Fengling Li, Lin Yao, Zhijun Tan, Lianzhu Wang","doi":"10.1080/10498850.2023.2270217","DOIUrl":"https://doi.org/10.1080/10498850.2023.2270217","url":null,"abstract":"ABSTRACTBy comparing the cytochrome b fragment sequences of sablefish and 16 varieties susceptible to adulteration, a real-time polymerase chain reaction (PCR) method was established to detect sablefish-derived components. The PCR method was used to analyze commercial products. The method developed was highly specific without any cross-reaction in the other 16 species and with a limit of detection for deoxyribonucleic acid (DNA) of 0.002 ng µL−1 for sablefish. In addition, the mixed muscle tissues were detected at as low as 0.01 g kg−1. The applicability of the PCR method to 50 commercial prepackaged products revealed the accuracy of this method.KEYWORDS: Sablefishreal-time polymerase chain reactionauthenticationcytochrome b gene Disclosure statementThe authors declare no competing financial interest.Data availability statementThe datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.Additional informationFundingThis work was supported by the National Key Research and Development Program of China under Grant [number 2019YFC1604702]; National Key Research and Development Program of China under Grant [number 2016YFF0201805]; Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2020TD71]; and Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2021JC01].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405601","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}

{"title":"Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste","authors":"Geetha Venkatesh, Moumita Das, Chetana Ramakrishna, Gurusiddaiah Suresh Kumar","doi":"10.1080/10498850.2023.2258864","DOIUrl":"https://doi.org/10.1080/10498850.2023.2258864","url":null,"abstract":"ABSTRACTFish processing waste amounts to around 50% and contains novel recoverable molecules like glycosaminoglycans (GAGs), health beneficial bioactive polysaccharide, and a nutraceutical. The present work aimed to formulate gelatin based gummies with added GAGs targeting obesity. Prepared formulations were sugar (S) and no added sugar (NAS), where sugar was replaced with maltitol. GAGs were supplemented at 0.5%, 1.5%, and 3% (w/w) in both. Storage studies (6 months, 25°C in RT) showed no significant changes in texture or sensory analysis and were microbiologically safe; GAGs were extractable up to 95%. Gummies with maltitol and GAGs at 1.5% were a suitable formulation as anti-obesity product.KEYWORDS: Fish wasteglycosaminoglycansTPAstorage stabilitymaltitol AcknowledgmentsThe authors would like to thank the Director, CSIR-Central Food Technological Research Institute, Mysuru, India, for constant support and encouragement.Disclosure statementThe authors declare that there are no relevant financial or non-financial competing interests to report.Availability of data and materialsThe authors declare that the data supporting the findings of this study are available within the article.Consent for publicationThe authors listed in this manuscript consented to publish this manuscript.Ethics approvalEthics approval was not required for this research work.Additional informationFundingAuthor Geetha V would like to thank Indian Council of Medical Research, New Delhi for ICMR-SRF Fellowship (Grant # 3/1/2/94/2018-Nut).","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136114081","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}

{"title":"Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages","authors":"Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Fernanda Rodrigues Goulart Ferrigolo, Naglezi DeMenezes Lovatto, Leila Picolli da Silva","doi":"10.1080/10498850.2023.2260825","DOIUrl":"https://doi.org/10.1080/10498850.2023.2260825","url":null,"abstract":"ABSTRACTThe study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW – ventral muscle and vertebral column without fins) and its use as a substitute for pork in cooked sausages. The PA and sodium erythorbate (0.05%) was compared by quantifying hydroperoxides. PFW stabilized with 0.05% PA was used to replace pork (0, 25, 50, and 75% PFW) sausage formulation. All formulations showed a difference in texture in comparison to control, which had higher levels of hydroperoxides. Phytic acid has antioxidant action on PFW, optimized in 0.05%. PFW can substitute up to 25% for pork in cooked sausages.KEYWORDS: Aquaculturefish productmechanically separated meatoxidative stability AcknowledgmentsThe authors are thankful to the financial assistance provided by the Foundation Coordination for the Improvement of Higher Education Personnel (CAPES) by means of a Master’s degree scholarship, and to the National Council for Scientific and Technological Development (CNPq) for granting a research productivity scholarship to Professor Leila Picolli da Silva. They are also grateful to the companies Bremil and Ingal Food for supplying antioxidants.Author contributionsLFM: carried out the research, laboratory and statistical analyses; LPS: professor who guided the research and helped in writing the manuscript; TJA: data processing and manuscript writing; ACKK: data processing and manuscript writing; ABBB: assisted in laboratory analyses; CSS: assisted in laboratory analyses; FRGF: assisted in laboratory analyses; NML: assisted in laboratory analyses.Disclosure statementNo potential conflict of interest was reported by the author(s).Ethics approvalThe study design was conducted with the ethical approval of all relevant bodies in Universidad Federal de Santa Maria, Brazil.Data availability statementhttps://doi.org/10.17632/654y68mwpc.1","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135477847","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}

{"title":"Immunohistochemical Evaluation of Histamine Levels and Hygienic Aspect of Little Tunny <i>(Euthynnus alletteratus)</i> Musculature at Different Environment Time and Temperature","authors":"Wafaa A. Mohamed, Eman I. Hassanen, Hayam A. Mansour, Mahmoud A. Mahmoud","doi":"10.1080/10498850.2023.2259900","DOIUrl":"https://doi.org/10.1080/10498850.2023.2259900","url":null,"abstract":"ABSTRACT We investigated the effect of storage time and temperature on muscular histamine (HIS) contents in little tunny (LT). Fifty LT were preserved at various temperatures (0- 21°C). We collected muscles from several areas at 0-, 6-, 12-, 18-, and 24 h post-fishing for further examination. Throughout storage time and temperature, there was a significant increase in fish deterioration, HIS levels, and HFB count in abdominal > tail > dorsal muscle. Vitek2 gave 99% confidence identity of the highly histaminergic strains Lelliottia amnigena-1 and Acinetobacter haemolyticus. There was a positive correlation between HIS levels, HFB counts, and microscopic lesion scores during storage.KEYWORDS: Histaminelittle tunnyLelliottia amnigena-1Acinetobacter haemolyticus Author contributionsResearch concept: WAM, EIH, HAM, MAM; Fish sampling: WAM; Sensory evaluation: HAM, WAM, MAM; Bacteriological examination: HAM, WAM; Muscular autolysis scoring: WAM, EIH, MAM; Determination of Histamine contents, immunohistochemistry and statistical analysis: WAM, EIH; Drafting manuscript: WAM, EIH, HAM, MAM; Revision and final approval of this version for publication: WAM, EIH, HAM, MAM; Teamwork leader: MAM.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementThe authors confirm that all the data supporting the findings of this study are available within this article.Supplementary dataSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2259900.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135718974","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}

{"title":"Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( <i>Lates calcarifer</i> ) Muscle","authors":"Binh Q. Truong, Roman Buckow, Minh H. Nguyen","doi":"10.1080/10498850.2023.2260799","DOIUrl":"https://doi.org/10.1080/10498850.2023.2260799","url":null,"abstract":"ABSTRACTThree different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 ± 1°C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.KEYWORDS: High-pressure processingbarramundichitosanchilled storageenzymatic activities Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementData are available within the article or its supplementary materials.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135926500","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}

{"title":"Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( <i>Harpodon nehereus</i> ) Using 1H NMR-Based Metabolomics Approach","authors":"Giri Rohmad Barokah, Tati Nurhayati, Hedi Indra Januar, Agoes Jacoeb","doi":"10.1080/10498850.2023.2259364","DOIUrl":"https://doi.org/10.1080/10498850.2023.2259364","url":null,"abstract":"ABSTRACTFormaldehyde can occur endogenously in fisheries products by enzymatic processes. However, the practice of illegally adding artificial formaldehyde still occurs in several developing countries, including Indonesia. The aim of this study is to identify the biomarkers used to distinguish endogenous from artificial formaldehyde in Bombay duck (Harpodon nehereus) as a sample fisheries product. The 1H NMR-based metabolomic approach was used to identify metabolites in samples. Metabolite analysis with proton NMR detected 11 metabolites in Bombay duck fillet samples (i.e. lactic acid, acetic acid, trimethylamine oxide (TMAO), trimethylamine (TMA), dimethylamine, lysine, anserine, inosine, inosine-5’-monophospate, and hypoxanthine). The results of the study showed that three metabolites in this list, namely trimethylamine oxide (TMAO), trimethylamine (TMA), and lysine, can be used as indicators to distinguish endogenous formaldehyde from artificial formaldehyde in Bombay duck fish.KEYWORDS: BiomarkersFormaldehydeHarpodon nehereusmetabolomic Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis study was funded by the Indonesian Endowment Fund for Education (LPDP) scholarship program for 2020. Our special thanks goes to Sri Iswani who assisted us with laboratory analysis. During the course of the study and its preparation for publication preparation, the author Giri Rohmad Barokah has been the main contributor.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136236984","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}

{"title":"Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( <i>Lateolabrax maculatus</i> )","authors":"Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen, Aijun Hu","doi":"10.1080/10498850.2023.2258868","DOIUrl":"https://doi.org/10.1080/10498850.2023.2258868","url":null,"abstract":"ABSTRACTThe Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study utilized high-throughput sequencing to investigate the evolving microbiota and chemical determination to explore volatile compounds. The relevant abundance of microorganisms in the middle-fermented stage was significantly (p <.05) higher than that of the post-fermented stage. In addition, the main microbial phyla during fermentation were Firmicutes and Proteobacteria. In conclusion, this study contributes to understanding the changes in flavor substances during fermentation and the varying patterns of change among different floras.KEYWORDS: Fermented fishsea bassflavor compoundshigh-throughput sequencing Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Tianjin Agriculture and Rural Committee [Contract no.: 201801170]; Tianjin Municipal Science and Technology Bureau [Contract no.: 17ZXYENC00140].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136308728","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}