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Journal of Aquatic Food Product Technology最新文献

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Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh 刺胞目粘虫感染:对hepsetus (atherinae)肉营养成分的影响
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI: 10.1080/10498850.2023.2229820
A. Özer, Y. Kaya, S. Okkay, D. Kocatepe
{"title":"Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh","authors":"A. Özer, Y. Kaya, S. Okkay, D. Kocatepe","doi":"10.1080/10498850.2023.2229820","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229820","url":null,"abstract":"ABSTRACT Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"462 - 474"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43759730","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 Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax) 不同方法对鲈鱼干燥动力学及数学模型的影响
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI: 10.1080/10498850.2023.2227853
Zehra Ozden Ozyalcin, A. Kipcak, N. Tugrul
{"title":"The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)","authors":"Zehra Ozden Ozyalcin, A. Kipcak, N. Tugrul","doi":"10.1080/10498850.2023.2227853","DOIUrl":"https://doi.org/10.1080/10498850.2023.2227853","url":null,"abstract":"ABSTRACT The drying of sea bass was examined using oven and infrared (IR) at 60–80°C, and microwave (MW) at 140–350W. Effective moisture diffusivities and activation energies were determined, and mathematical models were applied to the data. Moisture content was found as 1.8571 kg water/kg dry matter and reduced to 0.1009–0.0798, 0.0767–0.0520, and 0.0783–0.066 kg water/kg dry matter for oven, IR, and MW, respectively. Drying times were found as 300–180, 315–135, and 18–5 for oven, IR, and MW, respectively. The most compatible models found as Midilli and Kucuk for oven, Aghbashlo et al. for IR, and Alibas for MW.    ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"384 - 395"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48219750","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
Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae 江蓠r -藻红蛋白的稳定性及抗氧化活性研究
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI: 10.1080/10498850.2023.2234895
Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, Jéssica Roberta Pereira Martins, Isabele Braga da Silva, Elisabeth Mary Cunha da Silva
{"title":"Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae","authors":"Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, Jéssica Roberta Pereira Martins, Isabele Braga da Silva, Elisabeth Mary Cunha da Silva","doi":"10.1080/10498850.2023.2234895","DOIUrl":"https://doi.org/10.1080/10498850.2023.2234895","url":null,"abstract":"ABSTRACT R-phycoerythrin (R-PE) is a red pigment present in algae with potential application in the biotechnology industry. This study aims the physical-chemical characterization and antioxidant activity of R-phycoerythrin from Gracilaria birdiae (CE-Gb). The spectroscopic stability of the pigment against different additives was also evaluated. The results showed antioxidant activity dependent on pigment concentration. Furthermore, the degradation of R-PE was maximum in CE-Gb without preservatives, and the addition of ascorbic acid (AA) reduced the color loss of the pigment during storage. G. birdiae proved to be a potential source of R-PE, which can be used as a dye in the food industry.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"489 - 503"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43088791","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
Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta 海藻（Caulperpa racemosa）意大利面的理化、生物功能、结构、感官和烹饪特性
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI: 10.1080/10498850.2023.2234922
G. Pandi, Devadharshini Sakthivel, K. Rathnakumar
{"title":"Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta","authors":"G. Pandi, Devadharshini Sakthivel, K. Rathnakumar","doi":"10.1080/10498850.2023.2234922","DOIUrl":"https://doi.org/10.1080/10498850.2023.2234922","url":null,"abstract":"ABSTRACT The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm−1 and the microstructure studies exhibited a better protein starch network. Phenolic content and DPPH radical scavenging activity are also found to be enhanced. Sensorily, the 5% seaweed powder incorporated pasta was well accepted, with high amino acid and fatty acid contents, and high antioxidant properties.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"475 - 488"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44916455","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
A Simple and Effective Method to Extract Chitosan from Crustacean Shell Waste 从甲壳类废弃物中提取壳聚糖的一种简单有效的方法
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI: 10.1080/10498850.2023.2228793
C. Liyanage, S. Gonapinuwala, C. Fernando, M. de Croos
{"title":"A Simple and Effective Method to Extract Chitosan from Crustacean Shell Waste","authors":"C. Liyanage, S. Gonapinuwala, C. Fernando, M. de Croos","doi":"10.1080/10498850.2023.2228793","DOIUrl":"https://doi.org/10.1080/10498850.2023.2228793","url":null,"abstract":"ABSTRACT A modified method to extract chitosan from crustacean shell waste is presented. Separate steps for deproteinization, decolorization, and deacetylation were replaced with single-step steeping in an alkali solution for 24 h. This method resulted in 33.26%, 11.39%, and 10.15% of chitosan yield, respectively from whiteleg shrimp, blueswimming crab and giant freshwater prawns whilepreserving physicochemical properties, which was evident by FTIR, XRD, SEM, EDS, ash, viscosity, colour, and antioxidant values. A comparison with the conventional heating method shows 8.10% chemical and 13% energy savings and comparative simplicity of the modified method showing potential to be executed at the industrial level.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"396 - 415"},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46758791","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
Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus) 大吉岭传统草本植物毛鳞草对低温蒸煮罗非鱼脂质氧化及感官品质的影响
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2199734
S. Karki, S. Chowdhury, K. C. Dora, P. Murmu, S. Nath
{"title":"Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)","authors":"S. Karki, S. Chowdhury, K. C. Dora, P. Murmu, S. Nath","doi":"10.1080/10498850.2023.2199734","DOIUrl":"https://doi.org/10.1080/10498850.2023.2199734","url":null,"abstract":"ABSTRACT The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p < .05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg, 0.87 mg MDA/kg, and 4.72 ± 0.22 log cfu/g, respectively, for control. Samples sous-vide treated with herb maintained higher values for the sensory attributes and instrumental hardness throughout the storage period.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"256 - 268"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47285165","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
Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail (Thunnus sp.) and Eastern Little Tuna (Euthynnus sp.) 印尼盐煮长尾金枪鱼(Thunnus sp.)和东部小金枪鱼(Euthynnus sp.)加工过程中产组胺菌的鉴定
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2219248
Novalia Rachmawati, S. Powell, T. Ross, M. Tamplin
{"title":"Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail (Thunnus sp.) and Eastern Little Tuna (Euthynnus sp.)","authors":"Novalia Rachmawati, S. Powell, T. Ross, M. Tamplin","doi":"10.1080/10498850.2023.2219248","DOIUrl":"https://doi.org/10.1080/10498850.2023.2219248","url":null,"abstract":"ABSTRACT Histamine-producing bacteria (HPB) were isolated from Longtail and Eastern Little tuna harvested from Indonesian waters and processed as salted-boiled fish (SBF). Mesophilic and psychrophilic bacteria were isolated on Niven’s agar, screened for histidine decarboxylase activity and the presence of the hdc gene, and then histamine production was quantified. Six genera of HPB were identified: Enterobacter, Erwinia, Hafnia, Klebsiella, Serratia and Shigella. At stationary growth phase , mesophilic isolates produced approximately 400 times more histamine than psychrotrophic isolates. The proportion of hdc-positive isolates increased with SBF processing steps, indicating the importance of food safety measuresto minimize HPB growth and histamine production.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"349 - 358"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48798165","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
Triacylglycerol and Phospholipid Classes of Capoettaumbla 盖伞属植物的三酰甘油和磷脂类
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2199944
Semra Kaçar, H. Kayhan Kaya, M. Başhan
{"title":"Triacylglycerol and Phospholipid Classes of Capoettaumbla","authors":"Semra Kaçar, H. Kayhan Kaya, M. Başhan","doi":"10.1080/10498850.2023.2199944","DOIUrl":"https://doi.org/10.1080/10498850.2023.2199944","url":null,"abstract":"ABSTRACT In this study, seasonal changes in the muscle tissue, total lipid, and fatty acid composition of phospholipid (PL), triacylglycerol (TAG), and phospholipid classes of female Capoeta umbla were investigated. Fatty acid compositions of TAG and PL classes were found to be different in C. umbla muscle. Percentages of myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acid (ΣMUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were found to be higher in TAG than the values determined in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6, AA), EPA (20:5n-3), DHA (22:6n-3), and polyunsaturated fatty acid (ΣPUFA) were higher than TAG fraction.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"244 - 255"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42272471","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
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model 基于人工神经网络模型的海产品中假单胞菌生长速率预测
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2219675
I. Y. Genç
{"title":"Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model","authors":"I. Y. Genç","doi":"10.1080/10498850.2023.2219675","DOIUrl":"https://doi.org/10.1080/10498850.2023.2219675","url":null,"abstract":"ABSTRACT The aim of this study is to predict the growth rate (µmax) of Pseudomonas sp. in seafood under different temperature -2 - 25°C and modified atmosphere packaging (MAP) conditions. At total 52 µmax were compiled from the literature to develop and 68 different µmax values to validate the ANN model. For the development of ANN model different transfer functions were applied and based on the bias (Bf) (0.91) and accuracy factors (Af) (1.60) 3 layers 10 neurons with purelin transfer function was assumed to be best topology to predict the µmax of Pseudomonas sp. in seafood.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"359 - 371"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43535443","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
Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation 桐鱼胶的提取工艺优化及物理改性研究
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2212646
Fatemeh Shakeri, F. Bahmanyar, Z. Bahmani, L. Mirmoghtadaie, G. Javedan, A. Mortazavian, S. M. Hosseini, H. Hosseini
{"title":"Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation","authors":"Fatemeh Shakeri, F. Bahmanyar, Z. Bahmani, L. Mirmoghtadaie, G. Javedan, A. Mortazavian, S. M. Hosseini, H. Hosseini","doi":"10.1080/10498850.2023.2212646","DOIUrl":"https://doi.org/10.1080/10498850.2023.2212646","url":null,"abstract":"ABSTRACT  In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"292 - 303"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43861433","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
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