A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application

Huang, Xiaoliang; Wang, Hui; Tu, Zong–cai

doi:10.1016/j.foodres.2022.112325

Cited by 13 publications

(4 citation statements)

References 93 publications

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“…113 During storage or processing, the structural integrity of actin suffers unavoidable damage that affects the quality, especially in aquatic products. 114 As shown in Figure 6D, during cryopreservation, protein oxidation occurs mainly in myosin heavy chain, while actin, myosin light chain, tropomyosin, and troponin are mainly degraded rather than oxidized during storage. 115 Understanding the interactions between myofibrillar filaments is essential for understanding the mechanisms of post mortem meat quality changes and safety control.…”

Section: Monitoring Of Food Safetymentioning

confidence: 96%

“…Previous studies have shown that the amino acid distribution and levels of actin in meat products can be a potential indicator for assessing the protein quality of such products, and α-actin can be used as a biomarker of meat quality . During storage or processing, the structural integrity of actin suffers unavoidable damage that affects the quality, especially in aquatic products . As shown in Figure D, during cryopreservation, protein oxidation occurs mainly in myosin heavy chain, while actin, myosin light chain, tropomyosin, and troponin are mainly degraded rather than oxidized during storage .…”

Section: Applicationsmentioning

confidence: 99%

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Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Tu,

Yin,

Zang

et al. 2024

J. Agric. Food Chem.

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Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.

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Section: Monitoring Of Food Safetymentioning

confidence: 96%

Section: Applicationsmentioning

confidence: 99%

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Tu,

Yin,

Zang

et al. 2024

J. Agric. Food Chem.

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“…A recent study has shown that 37.2, 56.7, and 81.0% of the weight of heads, frames, and trimmings The freshness of by-products is one factor affecting the formation of oxidative compounds during hydrolysis, and eventually the structures, functions, and shelf life of protein hydrolysates [2,3]. Endogenous muscle proteases including matrix metalloprotease (MMP), and serine and cysteine proteases degrade myofibrillar proteins and microfibrillar networks, resulting in a significant decrease in quality [86][87][88]. These proteases are active in trimmings, frames, and heads, which with inappropriate storage temperatures, degrade myofibrillar proteins, lowering the initial quality of proteins for further hydrolysis.…”

Section: By-product Composition Quality Storage and Handlingmentioning

confidence: 99%

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges

Nikoo,

Regenstein,

Yasemi

2023

Foods

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Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fishery by-products prepared using hydrolysis and their potential food applications. It also reviews the structure–activity relationships of the antioxidant activity of peptides as well as challenges to the use of fishery by-products for protein hydrolysate production.

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“…Sea cucumber has attracted considerable attention because of its nutritional value [8,9]. However, fresh sea cucumbers are prone to autolysis and spoilage in certain environments, because they contain a large number of proteins and autolytic enzymes [10]. Therefore, once sea cucumbers leave an appropriate growth environment, it is not conducive to their survival.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ultrasound on the Rehydration Characteristics of Semi-Dried Salted Apostichopus japonicus

Wang,

Su,

Wang

et al. 2023

Foods

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To effectively shorten the rehydration time of Apostichopus japonicus and reduce the nutrient loss during the rehydration process, an ultrasound-assisted rehydration method was adopted to rehydrate semi-dry salted A. japonicus in this study. The effects of different ultrasonic powers, temperatures, and times on the rehydration characteristics, textural characteristics, and sensory quality of the semi-dry salted A. japonicus were studied. Box–Behnken response surface analysis was used to study the influence of the interactions among the three factors on the rehydration ratio of the semi-dry salted A. japonicus, and a quadratic multinomic regression model was established to predict the optimal rehydration ratio. The results showed that ultrasound could change the structure of semi-dry salted A. japonicus and form a spatial network structure, thereby improving its water absorption capacity and reducing rehydration time. The optimal rehydration effect could be obtained when the ultrasonic power was 400 W, the ultrasonic temperature was 50 °C, and the ultrasonic time was 83 min. Ultrasonic power, ultrasonic time, and ultrasonic temperature influenced the rehydration ratio of the semi-dry salted A. japonicus. Under the optimal rehydration conditions in this study, the rehydration ratio of semi-dry salted A. japonicus obtained by the test was 2.103, which was consistent with the value predicted by the Box–Behnken response surface method.

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A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application

Cited by 13 publications

References 93 publications

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges

The Effect of Ultrasound on the Rehydration Characteristics of Semi-Dried Salted Apostichopus japonicus

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