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Journal of Aquatic Food Product Technology最新文献

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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
Solar Hybrid Drying System for Marine Applications – A Comprehensive Review 船用太阳能混合干燥系统综述
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2022-12-28 DOI: 10.1080/10498850.2022.2155497
S. Murali, P. V. Alfiya, D. Delfiya, M. P. Samuel, G. Ninan
{"title":"Solar Hybrid Drying System for Marine Applications – A Comprehensive Review","authors":"S. Murali, P. V. Alfiya, D. Delfiya, M. P. Samuel, G. Ninan","doi":"10.1080/10498850.2022.2155497","DOIUrl":"https://doi.org/10.1080/10498850.2022.2155497","url":null,"abstract":"ABSTRACT At present, the fisheries sector’s contribution to the world as a source of nutrients and wealth is highly significant. Fisherfolks harvest marine products like fish, prawns, and squid in a surplus amount; however, due to the non-availability of cold chain facilities, a lot of items are spoiled. Hence, drying is practiced in most parts of the world to preserve marine products. Studies have reported use of various designs of the solar hybrid dryer for drying of marine products. However, there is no comprehensive report on different designs of solar dryers and their application, especially in the drying of marine products. Hence, this review focused on solar drying, various designs of solar-based dryers, and the application of solar hybrid drying systems for marine products including the quality analysis of the final product.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"38 - 58"},"PeriodicalIF":1.6,"publicationDate":"2022-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48747367","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
Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation 埃及红海蜘蛛螺新制品的开发及其生物化学和微生物学评价
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2022-12-22 DOI: 10.1080/10498850.2022.2157689
H. Amin, N. Hamza, O. Ahmed
{"title":"Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation","authors":"H. Amin, N. Hamza, O. Ahmed","doi":"10.1080/10498850.2022.2157689","DOIUrl":"https://doi.org/10.1080/10498850.2022.2157689","url":null,"abstract":"ABSTRACT New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"69 - 80"},"PeriodicalIF":1.6,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46174196","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
Preslaughter Sedation Maintains Sensory Quality of Farmed Rainbow Trout (Oncorhynchus mykiss) and Addresses Consumer Concerns Regarding Animal Welfare 笑声前镇静维持养殖虹鳟鱼(Oncorhynchus mykiss)的感官质量，并解决消费者对动物福利的担忧
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2022-12-22 DOI: 10.1080/10498850.2022.2154183
Sylvia Smith, J. Trushenski, A. Hasin
{"title":"Preslaughter Sedation Maintains Sensory Quality of Farmed Rainbow Trout (Oncorhynchus mykiss) and Addresses Consumer Concerns Regarding Animal Welfare","authors":"Sylvia Smith, J. Trushenski, A. Hasin","doi":"10.1080/10498850.2022.2154183","DOIUrl":"https://doi.org/10.1080/10498850.2022.2154183","url":null,"abstract":"ABSTRACT While there is a growing need to increase farm fish production to meet food security needs of a growing population, humane slaughter treatments are not well understood. Use of sedative agents prior to slaughter can facilitate a more rapid and humane slaughter process. The present study was undertaken to evaluate the effects of implementing preslaughter electrosedation on the quality and consumer acceptance of farmed rainbow trout. A consumer sensory panel (n = 65) was conducted comparing rainbow trout slaughtered according to two methods: (1) immersion in an ice-water slurry (Control) or (2) immersion in an ice-water slurry immediately preceded by electrosedation (Electrosedation). Results from a sensory triangle test determined that there was no significant difference between the two fish harvested by different methods. These results suggest that electrosedation does not impact the sensory quality of farmed rainbow trout. This demonstrates that preslaughter electrosedation effectively aligns interests regarding animal welfare, efficiency, and product quality in the production of farm rainbow trout. This is an important finding as the results could provide insights for treating fish humanely without sacrificing the quality while meeting the demands of a highly regulated industry.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"13 - 22"},"PeriodicalIF":1.6,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45817453","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
Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method 高效薄层色谱法测定罗非鱼中的生物胺
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2022-12-19 DOI: 10.1080/10498850.2022.2154628
N. B. Dergal, C. Douny, P. Gustin, S. Abi-Ayad, M. Scippo
{"title":"Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method","authors":"N. B. Dergal, C. Douny, P. Gustin, S. Abi-Ayad, M. Scippo","doi":"10.1080/10498850.2022.2154628","DOIUrl":"https://doi.org/10.1080/10498850.2022.2154628","url":null,"abstract":"ABSTRACT The monitoring of six biogenic amines (histamine, putrescine, cadaverine, tyramine, spermine, and spermidine) in tilapia (Oreochromis niloticus) flesh held at +4°C and +30°C was accomplished using a straightforward, inexpensive, and trustworthy HPTLC approach. For the three tested concentrations of 50, 100, and 200 mg kg−1, the performance parameters of the method were good in terms of linearity within the range of 25–300 mg kg−1 (R2 ≥ 0.984), precision (RSD ≤ 16%), trueness and accuracy (-20% to +10% range). The shelf life of tilapia was restricted to 18 hours under ambient storage conditions due to its putrescine and cadaverine contents.        ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"23 - 37"},"PeriodicalIF":1.6,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43493285","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
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