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Journal of Aquatic Food Product Technology最新文献

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Seasonal Variation in Proximate Composition and Fatty Acid Profiles of Three Scorpion Fish from the Mediterranean Sea, Turkey 土耳其地中海三种蝎子鱼的近似组成和脂肪酸谱的季节变化
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2179905
H. U. Koca, Göknur Sürengil, Ö. Aktaş, F. Pak, S. Bahadır Koca
{"title":"Seasonal Variation in Proximate Composition and Fatty Acid Profiles of Three Scorpion Fish from the Mediterranean Sea, Turkey","authors":"H. U. Koca, Göknur Sürengil, Ö. Aktaş, F. Pak, S. Bahadır Koca","doi":"10.1080/10498850.2023.2179905","DOIUrl":"https://doi.org/10.1080/10498850.2023.2179905","url":null,"abstract":"ABSTRACT   The protein, lipid, and fatty acid levels of three fish scorpion caught from Mediterranean changed significantly among the seasons (p <0 .05). The highest protein levels were determined in winter, spring, and summer for S. scrofa and in summer for S. elongata and H. dactylopterus. The highest lipid contents were determined in the spring for S. scrofa and S. elongate and in autumn for H. dactylopterus. The dominant fatty acids for three species were detected as SFA>PUFA > MUFA. As a result, low PUFA/SFA ratios, low EPA levels, and dominant SFAs in the muscle of three species. However, low n6/n3 ratio and high protein, and poor lipid content are nutritionally important.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"209 - 217"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43379363","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
Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers 两种绿海藻的植物化学成分及其在饼干中的应用
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2174394
Dayani Imansa Egodavitharana, Bambaranda Vidana Arachchilage Suneetha Manori Bambaranda, D. Mudannayake
{"title":"Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers","authors":"Dayani Imansa Egodavitharana, Bambaranda Vidana Arachchilage Suneetha Manori Bambaranda, D. Mudannayake","doi":"10.1080/10498850.2023.2174394","DOIUrl":"https://doi.org/10.1080/10498850.2023.2174394","url":null,"abstract":"ABSTRACT The exploration of bioactive phytochemical quantities of two underutilized Sri Lankan seaweeds Ulva lactuca (UL) and Ulva fasciata (UF) revealed significant phenolic, flavonoid, ulvan, carotenoid, chlorophyll, tannin, saponin, alkaloid contents, and DPPH radical scavenging activities. To evaluate their application in developing seaweed incorporated cereal-based functional snacks, wheat crackers were formulated using 0% (control), 2%, and 4% seaweed powder as a flour replacement. Developed seaweed incorporated crackers had elevated sensory acceptability, protein, and ash contents and DPPH radical scavenging activities, confirming the capacity of UL and UF seaweed utilization in producing potentially functional snacks with improved sensory and nutritional attributes.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"158 - 174"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43826236","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: 4
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems 不同溶剂体系对黄芪壳废液中色素提取工艺的优化
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2178867
K. Chakraborty, Soumya Krishnan, R. Chakraborty
{"title":"Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems","authors":"K. Chakraborty, Soumya Krishnan, R. Chakraborty","doi":"10.1080/10498850.2023.2178867","DOIUrl":"https://doi.org/10.1080/10498850.2023.2178867","url":null,"abstract":"ABSTRACT Arabian deep-sea red shrimp Aristeus alcocki is considered to be an ideal source of pigments, especially astaxanthin, and its analogs. Extraction of pigments from exoskeleton discards of A. alcocki was analyzed by using organic solvents, namely, n-hexane, acetone, ethyl acetate, methanol, and ethanol under cold and hot conditions. A significantly greater pigments yield was obtained using acetone: methanol (1:1 v/v) (10.4-10.9%) and ethanol (9.3-9.7%) extractions compared with conventional acetone extract (7.4-8.1%) (p < 0.05). Chromatographic experiments with the pigment extracts showed the presence of free astaxanthin, astaxanthin mono-ester, and astaxanthin di-ester.    GRAPHICAL ABSTRACT","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"185 - 195"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46223397","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 Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases 蛋白酶水解鱼副产物去除腥味及增鲜效果的研究
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2185846
Yuanyuan Zhang, Yu Zhang, Huanlu Song, Wenqing Pan, Wanying Chen
{"title":"The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases","authors":"Yuanyuan Zhang, Yu Zhang, Huanlu Song, Wenqing Pan, Wanying Chen","doi":"10.1080/10498850.2023.2185846","DOIUrl":"https://doi.org/10.1080/10498850.2023.2185846","url":null,"abstract":"ABSTRACT The aim was to study the changes in flavor compounds hydrolyzed by different proteases in fish soup boiled with fish scraps The odor compounds were extracted by solid-phase microextraction (SPME) and analyzed by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS). The state of the distribution of free amino acids, 5’-nucleotides, peptides and equivalent umami concentration (EUC) were investigated. It was found that enzymatic hydrolysis significantly reduced off-flavor compounds, and the umami taste increased significantly. The synergistic effect between FlavourzymeTM and ProtamexTM (F-P) made the flavor of enzymatic hydrolysis better than that of other enzymes.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"218 - 234"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48531736","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
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss) 虹鳟鱼体内抗生素残留、硝基呋喃、微生物特性及重金属含量调查
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2179906
Özen Yusuf Öğretmen
{"title":"Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)","authors":"Özen Yusuf Öğretmen","doi":"10.1080/10498850.2023.2179906","DOIUrl":"https://doi.org/10.1080/10498850.2023.2179906","url":null,"abstract":"ABSTRACT The aim of this study was to determine the pathogenic microorganisms, antibiotic residues, and metal concentrations in rainbow trout (Oncorhynchus mykiss) fillets grown in 3 different regions in Trabzon and to determine their compliance with the limit values determined by national (Turkish Food Codex) and international legislation (Codex Alimentarius commission, European Comission). Of the 46 antibiotic residues and 4 nitrofuran residues searched, none of the fillets were detectable and all were below the maximum residue limit. The highest number of aerobic colony count was found at 3.2 × 104 (A2 location). Enterobacteriaceae<10 cfu/g, Escherichia coli<3 MPN/g and<10 cfu/g, Staphylococcus aureus<10 cfu/g, and Coliform bacteria<3 MPN/g and<10 cfu/g were detected. Listeria monocytogenes, Salmonella spp. Vibrio cholera, and Vibrio parahaemolyticus were not found in any of the locations. Metal concentrations, Pb, Cd, and Hg observed were below the limits set by the legislation. The results show that rainbow trout fillets cultivated in offshore fish farms in 3 different regions are below the maximum limit values specified in national and international regulations in terms of antibiotic residue amount, heavy metal content, and microbiological properties.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"196 - 208"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46791715","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
Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods Nisin Z与氯化钠协同抑制食源性致病菌及水产食品质量控制
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2174824
W. Jang, M. T. Hasan, So-Young Park, Y. Heo, Dong Pil Kim, Jong Min Lee
{"title":"Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods","authors":"W. Jang, M. T. Hasan, So-Young Park, Y. Heo, Dong Pil Kim, Jong Min Lee","doi":"10.1080/10498850.2023.2174824","DOIUrl":"https://doi.org/10.1080/10498850.2023.2174824","url":null,"abstract":"ABSTRACT This study was conducted to investigate the combination of nisin Z and NaCl as a natural food preservative to improve the quality of fish products under refrigerated temperatures. Treatments against Listeria monocytogenes and Staphylococcus aureus included 1000 IU nisin Z (NZ) in 3% (NZ3), 5% (NZ5), or 7% NaCl solution (NZ7). Both NZ5 and NZ7 showed significantly higher antimicrobial activities, and minced Nile tilapia (Oreochromisniloticus) inoculated with L. monocytogenes or S. aureus showed a reduced microbial load compared to the positive control groups. Therefore, the combination of nisin Z and NaCl exhibited potent antibacterial activities, highlighting its usability as a natural alternative to synthetic preservatives.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"175 - 184"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47995852","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
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation 明胶和薄荷油纳米乳剂对食源性致病菌的防护及其对虾类品质和保鲜效果的研究
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-03 DOI: 10.1080/10498850.2023.2174392
S. K. Das, K. Vishakha, Shatabdi Das, A. Ganguli
{"title":"Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation","authors":"S. K. Das, K. Vishakha, Shatabdi Das, A. Ganguli","doi":"10.1080/10498850.2023.2174392","DOIUrl":"https://doi.org/10.1080/10498850.2023.2174392","url":null,"abstract":"ABSTRACT Shrimps are perishable food that can degrade quickly. The effects of a gelatin-based nontoxic antimicrobial compound combined with a peppermint oil nanoemulsion on the quality and shelf life of shrimp during storage were examined. The prepared nanoemulsion has satisfactory physical characteristics like size (115 ± 3.7 nm), polydispersity index (0.632), ζ-potential (−24.76 mV), and whiteness index (86.19). The nanoemulsion has antibacterial and antibiofilm activities in vitro against two important food-borne pathogens, Escherichia coli O157:H7 and Staphylococcus aureus. Nanoemulsion coating could be an excellent choice for preservation of shrimp as it reduces the overall microbial load, protein oxidation, melanosis, lipid oxidation, and pH of shrimp.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"142 - 157"},"PeriodicalIF":1.6,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43361085","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
Nutritional Comparison Auchenoglanis occidentalis, Labeo parvus and Chrysichthys nigrodigitatus 西斑金龟子、小金龟子和黑鳍金龟子的营养比较
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-01-06 DOI: 10.1080/10498850.2022.2163861
Ayodeji Ahmed Ayeloja, A. W. Jimoh, Khadijah Kuburah Ameen, Joshua Temitope Daramola
{"title":"Nutritional Comparison Auchenoglanis occidentalis, Labeo parvus and Chrysichthys nigrodigitatus","authors":"Ayodeji Ahmed Ayeloja, A. W. Jimoh, Khadijah Kuburah Ameen, Joshua Temitope Daramola","doi":"10.1080/10498850.2022.2163861","DOIUrl":"https://doi.org/10.1080/10498850.2022.2163861","url":null,"abstract":"ABSTRACT Nutritional comparison of Auchenoglanis occidentalis (180 ± 2 g), Labeo parvus (178 ± 2.2 g) and Chrysichthys nigrodigitatus (176 ± 3.2 g) was carried out. Proximate, mineral, and amino acid analysis were carried out. The result was analyzed using an appropriate statistical tool. The trend of the fish nutritional qualities is: A. occidentalis > L. parvus > C. nigrodigitatus. A. occidentalis had significantly (p < .05) higher mineral composition, highest daily mineral intake, chemical score (CS) (73.32 g/100 g cp), predicted protein efficiency ratio (P-PER) (2.54 g/100 g cp), and biological value (BV) (80.46 g/100 g cp). Consumption of A. occidentalis over L. parvus and C. nigrodigitatus is therefore recommended as a source of high-quality protein.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"119 - 128"},"PeriodicalIF":1.6,"publicationDate":"2023-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41926163","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
Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae 不同海藻抗氧化能力的比较分光光度法和色谱法评价
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-01-02 DOI: 10.1080/10498850.2022.2163600
S. Yalcin, Özge Karakas, E. Okudan, S. Kocaoba, M. Apak
{"title":"Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae","authors":"S. Yalcin, Özge Karakas, E. Okudan, S. Kocaoba, M. Apak","doi":"10.1080/10498850.2022.2163600","DOIUrl":"https://doi.org/10.1080/10498850.2022.2163600","url":null,"abstract":"ABSTRACT The objective of the current study was to analyze the vital phenolic compounds available in the marine macroalgae (mostly edible) collected from the southwest coast of Turkey, to compute their total antioxidant capacity (TAC) with the cupric ion reducing antioxidant capacity (CUPRAC) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) assays and to correspond their antioxidant power with high performance liquid chromatography (HPLC) findings. The predominant constitutive phloroglucinol unit of the phlorotannins was the main phenolic component in brown algae species. Among the tested species, those with the greatest phloroglucinol content found by HPLC were Cladostephus spongiosum f.verticillatum (31.62 ± 0.66 μmolg−1), Cystoseira barbata (13.34 ± 0.60 μmolg−1), and Dictyota dichotoma (11.23 ± 0.19 μmolg−1), respectively.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"81 - 94"},"PeriodicalIF":1.6,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48448968","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: 2
Characterization and Bioactivities of Sequentially-Prepared Sea Cucumber Ethanolic Extracts and Protein Hydrolysates 顺序制备海参醇提物和蛋白水解物的特性及生物活性研究
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-01-02 DOI: 10.1080/10498850.2022.2163862
Ariyanti S. Dewi, Mei Arumia, Dohan A. Samodro, N. D. Fajarningsih, G. Patantis, Muhammad Nursid, Irmanida Batubara, Y. N. Fawzya
{"title":"Characterization and Bioactivities of Sequentially-Prepared Sea Cucumber Ethanolic Extracts and Protein Hydrolysates","authors":"Ariyanti S. Dewi, Mei Arumia, Dohan A. Samodro, N. D. Fajarningsih, G. Patantis, Muhammad Nursid, Irmanida Batubara, Y. N. Fawzya","doi":"10.1080/10498850.2022.2163862","DOIUrl":"https://doi.org/10.1080/10498850.2022.2163862","url":null,"abstract":"ABSTRACT The sea cucumber ethanol extracts (SCEEs) and protein hydrolysates (SCPHs) of Holothuria atra(HA), H. leucospilota(HL), and Bohadschia marmorata (BM) were prepared sequentially using 60% ethanol and Neutrase. The SCEE of HL contained phenolic acids (4.63 ± 0.50 µg GAE/mg extract) and was the most potent radical scavenger (91.76 ± 0.76%) at 10 mg/mL; whereas its SCPH contained hydrophobic amino acids (31.25 g/100 g) and inhibited glycation by 86.16 ± 5.92% at 5 mg/mL. Furthermore, the SCEE of HA inhibited tyrosinase by 49.93 ± 0.27% at 10 mg/mL, related to sulfated saponins (121.82 ± 3.52 µg xylose/mg extract). This study reports SCEEs as antityrosinase and SCPHs as antiglycation agents for the first time.                ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"95 - 110"},"PeriodicalIF":1.6,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46272549","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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