Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak

Chaijan, Manat; Chaijan, Sirinet; Panya, Atikorn; Nisoa, Mudtorlep; Cheong, Ling‐Zhi; Panpipat, Worawan

doi:10.1016/j.foodcont.2021.108787

Cited by 29 publications

(25 citation statements)

References 46 publications

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“…This is helpful to retain the elasticity and chewiness of fish. Manat et al [ 39 ] treated Asian sea bass steak with plasma-activated water combined with ginger extract and found that the texture of fish meat decreased, which they believed might be caused by the destruction of the intact protein structure by microbial decomposition. The adhesiveness of the fish meat in the control group showed a significant upward trend during the refrigeration period ( p < 0.05) ( Figure 4 D), and the adhesiveness in the HVACP treatment group showed a gentle trend.…”

Section: Resultsmentioning

confidence: 99%

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Cai

Wang

Liu

et al. 2022

Foods

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In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g−1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.

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Section: Resultsmentioning

confidence: 99%

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Cai

Wang

Liu

et al. 2022

Foods

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“…Unwanted flavors are created by endogenous and microbial proteases, which result in total volatile compounds. One of the most commonly used markers to assess the level of fish spoilage brought on by bacteria and autolytic enzymes is the TVB-N assay, which comprises TMA, ammonia, dimethylamine, and other volatile basic nitrogenous substances [ 37 , 63 , 64 ]. The TVB-N contents in all samples were detected at very low concentration at the beginning, suggesting the freshness of fish ( Figure 5 b).…”

Section: Resultsmentioning

confidence: 99%

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf

Chumsri

Panpipat

Cheong

et al. 2022

Foods

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Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days.

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“…Nonetheless, only the control group exhibited an off‐flavor “or a fishy” odor during preparation. This flavor or odor was mainly produced by TMAO through the decomposition and enzymatic digestion of bacterial communities (Chaijan et al, 2022; Li et al, 2020; Senapati & Sahu, 2020). This observation was consistent with the TBARS levels observed during the storage period.…”

Section: Resultsmentioning

confidence: 99%

“…Pseudomonas species are psychrotrophic bacteria that produce lipase and phospholipase. Therefore, their presence increases the levels of free fatty acids, which are highly susceptible to oxidation and the formation of unstable lipid hydroperoxides (Chaijan et al, 2022; Li et al, 2020). The odor of rotten food is caused by the generation of various carbonyl compounds, hydrocarbons, furans, and other products.…”

Section: Resultsmentioning

confidence: 99%

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Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets

Lu¹,

Chan

Chen

et al. 2022

Food Processing Preservation

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Aquaculture and fishery production are global economic activities of great importance. The increase in consumer awareness of the health benefits of fish consumption and the variety of species available on the market has led to an increase in the consumption of fishery products in recent years (Correia Peres Costa et al., 2020;Rathod et al., 2022). Aquatic products deteriorate rapidly. Cooling through storage on ice is a common technique for prolonging their freshness and quality (Mei et al., 2019;Mokrani et al., 2018;Tagrida et al., 2021). The quality of fish products (whole fish or fillets) must be similar to freshly caught fish to satisfy consumer demand. Fish

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Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak

Cited by 29 publications

References 46 publications

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf

Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets

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