Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Lan, Weiqing; Lang, Ai; Zhou, Dapeng; Xie, Jing

doi:10.1016/j.ultsonch.2021.105854

Cited by 38 publications

(26 citation statements)

References 44 publications

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“…The results also showed that the bacteriostatic effect of the CP + US treatment was significantly better than that of the single treatment（ P < 0.05), and it also within the acceptable microbial limit during the storage period of 8 d. It has been reported that the US treatment alone produces a large number of cavitation bubbles that increase the temperature and pressure of the cavitation zone, resulting in microbial inactivation [6] . The combined treatment further enhanced the bacteriostatic effect, possibly since short-term cavitation of ultrasound destroyed the cell wall of microorganisms, thereby improving the contact area between CP and the bacteria [30] . These results are consistent with those of a previous study that combined treatment with US and ε-polylysine inhibited microbial growth in fresh-cut lettuce [31] .…”

Section: Resultsmentioning

confidence: 99%

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

Cheng

Ma²,

Zhang³

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

Cheng

Ma²,

Zhang³

et al. 2022

Ultrasonics Sonochemistry

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“…A C18 (5 μm, 4.6 mm × 250 mm) HPLC column and UV detector (Agilent, Santa Clara, CA, USA) were used to determine the content of each component. Sample preparation was performed as described by Lan et al 15 In brief, 5 g of minced sample was homogenized with 10 mL of perchloric acid (0.6 mol L −1 ), then centrifuged at 10 000 × g for 5 min, with the above steps repeated, and the supernatants were pooled. The extraction mixture was centrifuged at 5980 × g for 10 min, and then adjusted to a pH value in the range 6.5-6.8.…”

Section: Atp-related Compoundsmentioning

confidence: 99%

Ultrasound assisted treatment improves the preservation performance of chitosan‐grafted‐chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets

2022

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Background Ultrasound can increase the mass transfer between preservatives and food, and enhances the effect of preservatives on food. Chitosan‐grafted‐chlorogenic acid (CS‐g‐CA) is a new synthetic compound with good antiseptic properties. Therefore, the present study evaluated the preservation performance of ultrasound‐assisted CS‐g‐CA (GUA) coatings on refrigerated sea bass fillets in terms of changes in microorganisms, lipids, proteins, tissue structures, and moisture. Results The results showed that GUA treatment effectively inhibited the growth of microorganisms in sea bass fillets. Meanwhile, the changes in total volatile basal nitrogen, thiobarbituric acid reactive substances, and pH values were all slowed down under GUA treatment, indicating that protein degradation and lipid oxidation in sea bass were inhibited. Low‐field nuclear magnetic resonance and magnetic resonance imaging results indicated that the GUA retarded the conversion of mobile water to free water. In addition, GUA treatment maintained the flavor quality of fish fillets, and also inhibited the reduction of inosine monophosphate and the production of bitter substances (inosine and hypoxanthine), suppressed muscle tissue degeneration, and maintained better sensory scores. Conclusion Overall, GUA treatment inhibited microbial growth, protein degradation, lipid oxidation, moisture migration, decomposition of umami substances, and deterioration of sensory quality in sea bass fillets. Finally, the shelf‐life of sea bass fillets with GUA treatment was extended by an additional 9 days. The results showed that ultrasonic assistance further enhanced the effect of preservatives on aquatic products. © 2022 Society of Chemical Industry.

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“…Coincidentally, Li et al (2022) have researched that US + SAEW treatment could inhibit the activity of endogenous enzymes effectively and had a strong bactericidal effect, thus delaying the degradation of myofibril and the deterioration of fish quality. Our previous studies also demonstrated that the combination of US and SAEW could improve the quality of sea bass, but did not evaluate its effect from the perspective of protein (Lan, Lang, Zhou, & Xie, 2021). At present, there are few research on the effects of the combination of US and SAEW treatment on the protein structure of aquatic products.…”

Section: Introductionmentioning

confidence: 97%

Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage

Lan

Zhang

Zhou

et al. 2022

Journal of Food Safety

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This study evaluated the synergistic effects of ultrasound (US) and slightly acidic electrolyzed water (SAEW) treatment on the myofibril protein structure of vacuumpacked sea bass (Lateolabrax japonicas) during refrigerated storage. Fresh sea bass fillets were treated with US, SAEW, US combined with SAEW treatment (US + SAEW), and sterile water (Control) for 10 min, respectively. Different indexes, such as hardness, myofibril fragmentation index (MFI), water activity (a w ), and surface hydrophobicity, which also combined with protein characteristic (intrinsic fluorescence intensity) were analyzed. The results showed that the US treatment increased the MFI and surface hydrophobicity of sea bass. Compared with the control group, the bactericidal effect of US + SAEW treatment made the sample better water holding capacity, water activity, and higher fluorescence intensity. Differential scanning calorimetry spectrum results showed that samples treated by US had loose myofibrillary structure, which was convenient for SAEW to act more effectively. US + SAEW treatment retarded the degradation of protein. These results provided evidence that US + SAEW treatment could maintain the quality of fish.

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Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

Abstract: Graphical abstract

Cited by 38 publications

References 44 publications

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

Ultrasound assisted treatment improves the preservation performance of chitosan‐grafted‐chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets

Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage

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