Journal of Food Processing and Preservation最新文献

{"title":"Utilization of Chicory (Cichorium intybus L.) and Purslane (Portulaca oleracea L.) Leaf Extracts for the Preservation of Goat Meat Sausage","authors":"Ayman Younes Allam,&nbsp;Maryam Abbasi Tarighat,&nbsp;Gholamreza Abdi,&nbsp;Ahmed F. Roumia","doi":"10.1155/jfpp/1857290","DOIUrl":"https://doi.org/10.1155/jfpp/1857290","url":null,"abstract":"<p>As processed meat products, sausages have been criticized for their short shelf life. In this study, the impact of purslane (<i>Portulaca oleracea</i> L.) and chicory (<i>Cichorium intybus</i> L.) leaf extracts on the physicochemical and microbiological quality indices, chemical quality parameters, and antioxidant properties of goat meat sausages (GMSs) was evaluated. The added extracts enhanced storage stability and improved the overall acceptability of all treated GMS samples, meanwhile reducing the total volatile nitrogen (TVN) values over the cold storage period (4°C/40 days) compared to the control samples. Using plant extracts at 0.2% and BHT at 0.02% (<i>w</i>/<i>w</i>) led to concentration-dependent decreases in thiobarbituric acid–reactive substance (TBARS) values and the microbial count in GMSs stored at 4°C for 40 days. The combination treatment of chicory and purslane (MPO + MCI) had the highest antioxidant and antimicrobial activity. Chicory and purslane leaf extracts are promising natural, safe, and inexpensive additives for producing high-quality goat meat sausages, and their application can be extended to other processed meat products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1857290","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142868939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Effect of Icing on Quality of Silver Carp During Frozen Storage”","authors":"Javairia Shafi,&nbsp;Kashifa Naghma Waheed,&nbsp;Muhammad Zafarullah,&nbsp;Zahid Sharif Mirza,&nbsp;Saima Yaqub Shelly","doi":"10.1155/jfpp/9762573","DOIUrl":"https://doi.org/10.1155/jfpp/9762573","url":null,"abstract":"<p>In the article titled “Effect of Icing on Quality of Silver Carp During Frozen Storage” [<span>1</span>], there was a spelling error in author Saima Yaqub Shelly’s name in the author list, where Shelley Saima Yaqoob should have read Saima Yaqub Shelly. This is corrected as shown above.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9762573","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Coconut Powder as a Drying Carrier Medium on Long-Term Preservation of Lactobacillus plantarum and Streptococcus thermophilus for Development of Starter Cultures With Potential Application in Traditionally Fermented Foods","authors":"Nontobeko Xolisiwe Zulu,&nbsp;Angela Parry-Hanson Kunadu,&nbsp;Eugenie Kayitesi,&nbsp;Bhekisisa Dlamini","doi":"10.1155/jfpp/7030605","DOIUrl":"https://doi.org/10.1155/jfpp/7030605","url":null,"abstract":"<p>Fermentation is of great importance to the food industry as it extends the shelf life of food while imparting desirable nutritional and sensory properties. However, the unpredictable fermentation period, inconsistency of the final product quality, and contamination with spoilage microorganisms of spontaneously fermented food remain a challenge. The aim of this study was to explore the storage stability of <i>Lactobacillus plantarum</i> and <i>Streptococcus thermophilus</i> prepared by freeze-drying using coconut powder (CCN) (25%) as a carrier medium in comparison to skim milk powder (SMP). Freeze-dried lactic acid bacteria (LAB) were evaluated for cell viability, vitality, moisture content, water activity (a_w), acidification kinetics, cell morphology, and glass transition temperature (Tg). In general, LAB stored at 4°C showed better survival after 112 days than LAB stored at room temperature (RT). With cell viability, the reduction in <i>S. thermophilus</i> and <i>L. plantarum</i> counts was not significantly (<i>p</i> &lt; 0.05) affected by the type of carrier media (CCN or SMP) after 112 days at 4°C. SMP supported better cell vitality (approx. 2.0) at 4°C than CCN after 112 days for <i>L. plantarum</i>. The moisture content and a_w were within acceptable levels throughout storage on all samples. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) depicted a normal cell structure at 4°C for <i>S. thermophilus</i> and <i>L. plantarum</i> in SMP and CCN, while negative changes were observed at RT. The Tg on all samples was above 75°C, and this suggested long-term stability of the LAB strains. Overall, our findings show that CCN shows similar protection of <i>L. plantarum</i> and <i>S. thermophilus</i> strains to that of SMP during storage at 4°C. Further work is needed to confirm the fermentation performance of CCN-preserved strains.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7030605","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate, Physical, and Sensory Properties of Bread From Taro–Wheat Composite Flour","authors":"Misgana Banti,&nbsp;Tilahun A. Teka,&nbsp;Bilatu Agza,&nbsp;Demelash Hailu","doi":"10.1155/jfpp/3575144","DOIUrl":"https://doi.org/10.1155/jfpp/3575144","url":null,"abstract":"<p>Bread is one of the most common staple foods consumed throughout the world. Wheat is the most important flour source in bread making owing to its gluten content and quality. However, the rising price of wheat is causing a considerable concern in the bread industry, necessitating the evaluation and utilization of flours of underutilized crops such as taro. The aim of this study was to evaluate the effect of partial substitution of wheat flour by taro corm flours on the physical, proximate, and sensory properties of the resulting bread. A formulation of the composite flour was performed by replacing wheat flour with 7.5%–30% taro (<i>Kihaque</i> variety) flour using mixture design software. Evaluation of bread physical properties showed that loaf weight of breads tends to increase with increasing proportion of taro flour, while loaf volume was the highest at 15% level of substitution and the specific volume was found to be highest for control bread. Among the proximate compositions, the fat, fiber ash, and energy values of composite breads were significantly (<i>p</i> &lt; 0.05) affected by taro flour blending ratios. It could be concluded that bread with acceptable sensory properties and similar to a control bread sample can be obtained at 15% taro flour substitution.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3575144","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Role of Cooking Practices on Physicochemical and Sensory Properties of Fresh Sausages","authors":"Carlos Pasqualin Cavalheiro,&nbsp;Claudia Ruiz-Capillas,&nbsp;Ana M. Herrero,&nbsp;Maurício Costa Alves da Silva,&nbsp;Rafael Sepúlveda Fonsêca Trevisan Passos","doi":"10.1155/jfpp/4380614","DOIUrl":"https://doi.org/10.1155/jfpp/4380614","url":null,"abstract":"<p>This study analyzed the effect of different cooking practices on the physicochemical (cooking loss, pH, proximate composition, mineral content, color, and texture) and sensory characteristics of cooked longanizas. Four cooking methods were tested: an air fryer oven (AF; 15 min at 180°C), a convection air mode oven (HD; 15 min at 180°C), a combi-steam mode oven (HW; 15 min at 180°C), and a saturated steam mode oven (HS; 45 min at 90°C). The cooking loss and pH were significantly higher in HS longanizas. The cooking process affects the composition differently. The HS treatment resulted in the lowest (<i>p</i> &lt; 0.05) moisture and the highest (<i>p</i> &lt; 0.05) fat content, while the AF treatment showed significant sodium content. Cooking methods significantly increased <i>L</i>∗ values, with HD showing the highest (<i>p</i> &lt; 0.05) among the cooked treatments. HS longanizas exhibited the lowest (<i>p</i> &lt; 0.05) Kramer shear force (KSF), likely related to the prolonged cooking time. Regarding sensory aspects, no differences were found among the samples.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4380614","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Prefermentation Treatment on the Bioactive Compounds of Noni (Morinda citrifolia L.) Juice","authors":"Dhailly Araba Arkorful,&nbsp;Francis Appiah,&nbsp;John Owusu,&nbsp;Ebenezer Nartey,&nbsp;Isaac Darban","doi":"10.1155/2024/7605531","DOIUrl":"https://doi.org/10.1155/2024/7605531","url":null,"abstract":"<p><i>Morinda citrifolia</i> L. is used as an alternative medicine in different parts of the world for treating various diseases including diabetes and heart diseases. As a functional food with a short shelf life, processing into different forms increases the shelf life while maintaining its biologically active metabolite and reducing pathogens; therefore, processing technology like natural fermentation must be well managed. The effect of prefermentation processing of noni juice extract on total flavonoid content (TFC), total phenolic content (TPC), total antioxidant activity (TAA), and antimicrobial activity for <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> using minimum inhibitory concentration (MIC) was analyzed after subjecting noni fruits to 1%, 2%, and 3% of ascorbic acid and brine treatments and natural fermentation for 40 days, with the aluminum chloride calorimetric method at 420 nm for TFC, Folin–Ciocalteu reagent (FCR) at 650 nm for TPC, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay at 517 nm for TAA, where TFC ranged between 71.7 and 190.0 QE/mL, TPC between 62.6 and 63.7 mg GAE/mL, and TAA between 16.8% and 82.0%. Also, the pretreated noni extracts showed significant antimicrobial activity as compared to the untreated noni extract. In all, the pretreatments employed improved the bioactive compounds analyzed, but with variations.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7605531","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular Docking Analysis, Chemical Composition, and Evaluation of Antibacterial and Insecticidal Activity of Salvia officinalis Essential Oil","authors":"Safaa Rhaimi,&nbsp;Mohamed Taibi,&nbsp;Mariam Barrahi,&nbsp;Hajar El Hartiti,&nbsp;Amine Elbouzidi,&nbsp;Aimad Allali,&nbsp;Asma Barrahi,&nbsp;Reda Bellaouchi,&nbsp;Khalid Chaabane,&nbsp;Mohamed Addi,&nbsp;Abdelkader Zarrouk,&nbsp;Mohammed Ouhssine","doi":"10.1155/jfpp/9961973","DOIUrl":"https://doi.org/10.1155/jfpp/9961973","url":null,"abstract":"<p><i>Salvia officinalis</i> has been used for so many years as a traditional remedy and still used in pharmaceutical, cosmetics, and food industries, which made it an interesting subject for researcher of natural alternatives. Enhancing the value of Moroccan <i>S. officinalis</i> essential oil, which is grown at Sidi Taibi in the Rabat-Salé-Kénitra Region, was the goal of this project, through analyzing its chemical composition and assessing its insecticidal and antibacterial activities. This latter was estimated by comparison with the antibiotic ceftriaxone. The main components identified by gas chromatography–mass spectrometry (GC-MS) were camphor, eucalyptol (1,8-cineole), <i>α</i>-thujone, <i>β</i>-thujone, ledol, and isoterpinolene with values of 19.72%, 15.64%, 15.05%, 9.74%, 7.27%, and 3.24%, respectively. A study of antibacterial activity revealed that while ceftriaxone seemed useless against the bacteria tested (all the bacteria proved resistant to the antibiotic), the essential oil of <i>S. officinalis</i> showed an inhibitory effect on the four bacteria tested, with MIC values ranging from 1/100 to 1/500 and a CMB value of 1/100. Using several dosages of pure essential oils (0, 1, 5, 10, and 20 <i>μ</i>L), fumigant toxicity was ascertained. The mortality rate in individuals of <i>Sitophilus oryzae</i> and <i>Rhyzopertha dominica</i> reached a value of 100% when applying a dose of 10.00 <i>μ</i>L/L of air to individuals of <i>S. oryzae</i> during 36 h of exposure and 24 h to individuals of <i>R. dominica</i>. The LC₅₀ was determined at 2.51 and 6.02 <i>μ</i>L/L for <i>R. dominica</i> and <i>S. oryzae</i> individuals successively, and the LC95 was determined at 5.45 and 12.61 <i>μ</i>L/L of air over 12 h for <i>R. dominica</i> and <i>S. oryzae</i> individuals successively. Molecular docking analysis revealed ledol as a potent inhibitor of three key enzymes involved in the insecticidal effect of <i>S. officinalis</i> essential oil, mainly as an inhibitor of acetylcholinesterase (AChE), <i>γ</i>-aminobutyric acid receptor (GABA), and ryanodine receptor.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9961973","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics","authors":"Awoke Zenebe,&nbsp;Abegaz Tizazu,&nbsp;Tadesse Ogato,&nbsp;Abebe Tadesse,&nbsp;Belayhun Tesfaye,&nbsp;Asmamaw Tesfaw","doi":"10.1155/jfpp/2271018","DOIUrl":"https://doi.org/10.1155/jfpp/2271018","url":null,"abstract":"<p>For most Ethiopians, injera is a staple diet, and it is a soft, circular, sour, fermented flat bread that resembles a pancake and is mostly made from teff (<i>Eragrostis tef</i>) and other grains. This study is aimed at evaluating the impact of adding spirulina (<i>Arthrospira fusiformis</i>) and oyster mushrooms (<i>Pleurotus ostreatus</i>) in the three stages of injera fermentation. After baking, the proximate composition, fatty acid profile, mineral analysis, and antioxidant properties were determined. The sensory evaluation of the injera was performed via a 5-point hedonic measurement. Compared with the 7-day fermented and unfermented injera, the 2-day fermented injera with algae and mushrooms contained more protein (119% to 142% increase) and total lipids (30% to 77% increase). Compared with their unfermented and 7-day fermented counterparts, the mushrooms and algae fermented for 2 days presented greater concentrations of methyl esters of pentadecanoic acid, 14-methyl-, 9-octadecenoic acid (Z)-, and 9,12-octadecadienoic acid (Z, Z)-. The percentage of inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical was lower in the methanol extracts of the injera that contained unfermented supplements (39%–43%) than in the methanol extracts of the injera that contained 2- or 7-day fermented supplements (73–77%). The injeras that contained only algae (E4, E7, and E10) were selected as their primary choice by the panelists. Adding supplements such as algae and oysters to the injera increased the nutritional content of the injera.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2271018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil","authors":"Atefeh Matbo,&nbsp;Mohammad Mehdi Ghanbari,&nbsp;Seyed Saeed Sekhavatizadeh,&nbsp;Mehdi Nikkhah","doi":"10.1155/jfpp/5593227","DOIUrl":"https://doi.org/10.1155/jfpp/5593227","url":null,"abstract":"<p>In the present study, <i>Satureja bachtiarica</i> Bunge extract (SBBE) and <i>Satureja bachtiarica</i> Bunge oil (SBBO) were used as effective antioxidants for stabilizing flaxseed oil (FSO). FSOs treated with different concentrations (0.5% and 1%) of SBBE and SBBO were prepared. The acid degree value (ADV), peroxide value (PV), para-anisidine value (pAV), Totox index, conjugated diene acids (CDAs), thiobarbituric acid–reactive substances (TBARS), antioxidant activity (DPPH), and fatty acid profile were measured after 35 days at 40°C. The results showed that SBBO was rich in bioactive compounds, including oxygenated monoterpenes, carvacrol, and <i>γ</i>-terpinene. On the 35th day, the amounts of ADV, PV, pAV, TBARS, Totox, and CDA in the control sample were 1.21 mg/g, 46.80 meq O₂/kg, 15.61, 2.43 mg MDA/g, 107.92, and 0.82%, respectively, which were significantly greater than those in the 1% SBBE and SBBO treatments (<i>p</i> &lt; 0.05). The fatty acid profile showed that the content of unsaturated fatty acids (UFAs) in the FSO samples was greater than that of saturated fatty acids (SFAs). The UFA values were between 86.13% and 85.93%. The results of this study showed that SBBE and SBBO (1%) could be used as effective natural antioxidants for increasing the shelf life of FSO.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5593227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification of Hemocyanin-Derived Phenoloxidase and Comparison of Its Properties With Polyphenoloxidase in the Shrimp Litopenaeus vannamei","authors":"Hai-Ze Mei,&nbsp;Gang Xu,&nbsp;Ying-Shan He,&nbsp;Shu-Jun Hong,&nbsp;Le-Chang Sun,&nbsp;Yu-Lei Chen,&nbsp;Hong-Ying Liu,&nbsp;Rui-Chang Gao,&nbsp;Min-Jie Cao","doi":"10.1155/jfpp/8329966","DOIUrl":"https://doi.org/10.1155/jfpp/8329966","url":null,"abstract":"<p>Postmortem blackening of shrimp caused by phenoloxidase activity has resulted in enormous economic losses for aquaculture. Apart from polyphenoloxidase, the hemocyanin-derived phenoloxidase also proved its ability in possessing phenoloxidase activity. In this study, the nature of hemocyanin-derived phenoloxidase in <i>Litopenaeus vannamei</i> was explored and analyzed. The results highlighted the purification of a hemocyanin-derived phenoloxidase with a molecular weight of 80 kDa, similar to the molecular weight of expressed polyphenoloxidase. The optimum temperature and pH of this enzyme were 35°C and pH 5.0, in general agreement with natural polyphenoloxidase and expressed polyphenoloxidase. The protein sequence identity and similarity between hemocyanin-derived phenoloxidase and phenoloxidase were 33.8% and 48.3%, respectively. However, hemocyanin-derived phenoloxidase cannot bind to the polyclonal antibody specific to polyphenoloxidase and expressed polyphenoloxidase. The specific enzyme activity of hemocyanin-derived phenoloxidase was 1/4.83 of polyphenoloxidase. This study provided a theoretical basis to further analyses of hemocyanin-derived phenoloxidase and phenoloxidase contributions to shrimp melanosis, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8329966","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}