Biochemistry of Seafood Processing

Hui, Y. H.; Cross, Nanna; Kristinsson, Hörður G.; Lim, M. H.; Nip, Wai‐Kit; Siow, Lee Fong; Stanfield, Peggy

doi:10.1002/9780470277577.ch16

Cited by 25 publications

(17 citation statements)

References 114 publications

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“…Such increment course, although the grape is classified as a nonclimacteric fruit (Kader, ), indicates progressive ripening of grapes during storage, as reported by various researchers for different cultivars (Artés‐Hernández et al ., ; Sabir et al ., ,b). As known, grapes store large amount of organic acids (mainly tartaric and malic) in their vacuoles and these acids are converted irreversibly back to sugars (a pathway called gluconeogenesis) that lead to subsequent increase in SSC (Hui & Nip, ). The SSC increment phenomenon might also be related to general increase in solute concentration due to the water loss along with the prolonged storage (Pretel et al ., ; Rezaei & VandeGheynst, ; Sabir et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments

Sabır

2012

Int J of Food Sci Tech

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Berry quality, total phenol, sensory characteristics and decay incidence of grapes (V. vinifera cvs. M€ us ßk€ ule and Red Globe) as affected by prestorage hot water immersion with or without cap stem excision treatments were investigated with 7-day interval during storage at 1°C for 21 days. Weight loss occurred mainly up to the second week and was more pronounced for the untreated control samples subjected to the stem excision. In M€ us ßk€ ule, the least weight loss value was obtained from hot water-treated grapes (0.62%), while the highest loss occurred in control grapes of stem-excised berries (0.96%). Immersion of stem-retained grapes in hot water was the best applications for maintenance of overall storage quality for both cultivars. According to panellist scores, it is evident that hot water has positive effect on maintaining the minimally processed table grapes without altering the flavour and taste of the commodity. Stemretained berries of hot water treatment had the highest score for both M€ us ßk€ ule and Red Globe, with their values 3.8 and 4.2, respectively, while the least values were obtained from stem-excised berries of untreated control group of both the cultivars (1.9 and 3.0, respectively). At the end of three-week storage, the least decay rates were determined in stem-retained berries that received hot water treatment (5.3% for M€ us ßk€ ule and 1.1% for Red Globe). Attenuate influence of brief high temperature exposure on ripening parameters (SSC, TA, MI, pH) was also observed. Postharvest hot water treatment may be used as a nonchemical means to extent storage life of minimally processed grapes with its alleviating effect on physiological disorders. Cap stem retaining in minimal processing can be recommended to maintain the quality of grapes.

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Section: Resultsmentioning

confidence: 99%

Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments

Sabır

2012

Int J of Food Sci Tech

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“…This hardening effect was also apparent in freezinginduced protein aggregation, which caused a significant increase in E a . This could reflect the effect of dehydration inherent in the process of freeze-denaturation (Hui, 2006), since water molecules hydrate the protein and act as a lubricant within the protein network (Damodaran and Paraf, 1997). Thus, when water is removed, the resulting structure is more thermally rigid and hence E a increases.…”

Section: Tablementioning

confidence: 97%

Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

Campo-Deaño

Tovar

Borderías

et al. 2011

Journal of Food Engineering

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“…First, it is important to select a host organism containing the appropriate characteristics for the production and expression of the desired enzyme and that is relatively cheap to culture. Then, the type of expression vectors, the employed transformation methods, and the selection markers used to select the transformed strains need to be determined, which are all important parameters for obtaining an optimal GMM for industrial use [22,24].…”

Section: Characteristics Of Genetically Modified Micro-organsismsmentioning

confidence: 99%

Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

Deckers

Deforce

Fraiture

et al. 2020

Foods

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The use of food enzymes (FE) by the industrial food industry is continuously increasing. These FE are mainly obtained by microbial fermentation, for which both wild-type (WT) and genetically modified (GM) strains are used. The FE production yield can be increased by optimizing the fermentation process, either by using genetically modified micro-organism (GMM) strains or by producing recombinant enzymes. This review provides a general overview of the different methods used to produce FE preparations and how the use of GMM can increase the production yield. Additionally, information regarding the construction of these GMM strains is provided. Thereafter, an overview of the different European regulations concerning the authorization of FE preparations on the European market and the use of GMM strains is given. Potential issues related to the authorization and control of FE preparations sold on the European market are then identified and illustrated by a case study. This process highlighted the importance for control of FE preparations and the consequent need for appropriate detection methods targeting the presence of GMM, which is used in fermentation products.

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Biochemistry of Seafood Processing

Cited by 25 publications

References 114 publications

Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments

Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments

Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

Genetically Modified Micro-Organisms for Industrial Food Enzyme Production: An Overview

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