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Journal of Aquatic Food Product Technology最新文献

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Inhibitory Effects of Modified Atmosphere Packaging Using Pure Oxygen on Discoloration of the Dark Muscle in Cultured Yellowtail (Seriola quinqueradiata) During Refrigerated Storage 纯氧气调包装对培养的五角黄尾鱼冷藏过程中暗肌变色的抑制作用
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2198660
Hanying Sun, Yao Wang, Riho Miyazaki, Kenta Ozaki, S. Takeshita, K. Hirasaka, K. Tachibana, Yukinori Hamada, S. Taniyama
{"title":"Inhibitory Effects of Modified Atmosphere Packaging Using Pure Oxygen on Discoloration of the Dark Muscle in Cultured Yellowtail (Seriola quinqueradiata) During Refrigerated Storage","authors":"Hanying Sun, Yao Wang, Riho Miyazaki, Kenta Ozaki, S. Takeshita, K. Hirasaka, K. Tachibana, Yukinori Hamada, S. Taniyama","doi":"10.1080/10498850.2023.2198660","DOIUrl":"https://doi.org/10.1080/10498850.2023.2198660","url":null,"abstract":"ABSTRACT This study showed that the dark muscle of yellowtail stored in pure O2 had almost unchanged redness, pH, and MetMb formation during 72-hour storage, while the N2 and air groups had significantly lower redness and pH, and significantly higher MetMb formation indices. Lactic acid content showed a significant negative correlation with pH. Pearson correlation analysis demonstrated that the lower redness was correlated with the lower pH and higher MetMb formation index. Thus, pure O2 could inhibit the MetMb accumulation and decrease pH, thereby suppressing discoloration and making the dark muscle more likely to gain bright red color.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"235 - 243"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47174339","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
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams 鱼类填料侧流上循环获得的鱼类可溶物的感官特性和化学成分
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2217165
Tone Aspevik, T. A. Samuelsen, Mari Øvrum Gaarder, Å. Oterhals
{"title":"Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams","authors":"Tone Aspevik, T. A. Samuelsen, Mari Øvrum Gaarder, Å. Oterhals","doi":"10.1080/10498850.2023.2217165","DOIUrl":"https://doi.org/10.1080/10498850.2023.2217165","url":null,"abstract":"ABSTRACT The whitefish processing industry generates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. In this study, fish solubles based on side streams from cod, saithe, haddock, and golden redfish were produced based on cooking, mechanical dewatering, centrifugation, and membrane filtration. All products had high flavor intensity, and only minor differences between fish species on sensory attributes were observed, suggesting a potential application as broth and flavor enhancer.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"336 - 348"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49004199","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
Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization 含无黑色素墨鱼墨水的鱼子酱样水凝胶珠的优化:理化表征
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2215771
Gizem Nazlı Ural, Osman Kadir Topuz
{"title":"Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization","authors":"Gizem Nazlı Ural, Osman Kadir Topuz","doi":"10.1080/10498850.2023.2215771","DOIUrl":"https://doi.org/10.1080/10498850.2023.2215771","url":null,"abstract":"ABSTRACT MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"321 - 335"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48083800","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
Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis 微波加热对酸枣酶解物美拉德反应产物感官特性和抗氧化活性的影响
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI: 10.1080/10498850.2023.2213696
Baohua Zhu, T. Hui, Xiaohui Li
{"title":"Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis","authors":"Baohua Zhu, T. Hui, Xiaohui Li","doi":"10.1080/10498850.2023.2213696","DOIUrl":"https://doi.org/10.1080/10498850.2023.2213696","url":null,"abstract":"ABSTRACT To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"304 - 320"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44336395","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
Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products 红罗非鱼(Oreochromis niloticus)副产物在功能性和生物活性产品中的酶转化
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-03-11 DOI: 10.1080/10498850.2023.2187731
D. Vázquez-Sánchez, Elizângela F. V. Nepomuceno, J. A. Galvão, L. F. Fabrício, S. A. Gaziola, R. Azevedo, Thais M. F. S. Vieira, M. Oetterer
{"title":"Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products","authors":"D. Vázquez-Sánchez, Elizângela F. V. Nepomuceno, J. A. Galvão, L. F. Fabrício, S. A. Gaziola, R. Azevedo, Thais M. F. S. Vieira, M. Oetterer","doi":"10.1080/10498850.2023.2187731","DOIUrl":"https://doi.org/10.1080/10498850.2023.2187731","url":null,"abstract":"ABSTRACT The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH are also able to scavenge DPPH and ABTS free radicals and high efficiency for bacterial growth. Therefore, TPH represent an interesting source of functional and bioactive products to be added in food formulations, a high-performance bacterial culture media, and a sustainable way to reduce tilapia-processing wastes.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"269 - 291"},"PeriodicalIF":1.6,"publicationDate":"2023-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59657592","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 Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage 肠道菌群与活海参贮藏过程中变质的关系
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-02-07 DOI: 10.1080/10498850.2023.2174393
Tingting Yan, Chunqing Ai, Haoyang Ou, Shuang Song, Sheng Yang, Jingfeng Yang
{"title":"The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage","authors":"Tingting Yan, Chunqing Ai, Haoyang Ou, Shuang Song, Sheng Yang, Jingfeng Yang","doi":"10.1080/10498850.2023.2174393","DOIUrl":"https://doi.org/10.1080/10498850.2023.2174393","url":null,"abstract":"ABSTRACT This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers. GRAPHICAL ABSTRACT","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"129 - 141"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47445531","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
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
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