Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage

Wang, Dehuang; Zhou, Feng; Lai, Danning; Zhang, Yi; Hu, Jiamiao; Lin, Shaoling

doi:10.1016/j.ultsonch.2021.105715

Cited by 32 publications

(8 citation statements)

References 30 publications

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“…Similarly, the TVC of grass carp experienced a fluctuation from 3.67 log CFU/g to 3.59 log CFU/g, and finally reached 7.70 log CFU/g (Yu et al, 2021). At the end of storage, NCF exhibited the highest TVC value of 6.24 ± 0.02 log CFU/g, which was completely inedible since the value was up to the proposed limits for edible aquatic products (6.00 log CFU/g) (Wang et al, 2021). In contrast, the TVC value of LNF was only 5.63 ± 0.07 log CFU/g, suggesting the better quality and safety.…”

Section: Resultsmentioning

confidence: 99%

Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties

Huang

et al. 2022

Food Processing Preservation

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The objective of this study was to investigate the advantages of liquid nitrogen freezing (LNF) over normal contact freezing (NCF) and individual quickly freezing (IQF). The quality attributes of LNF on crayfish (Procambarus clarkia) were characterized by biochemical and structural properties. Compared with NCF and IQF, LNF presented lower total viable counts (TVC) value of 5.83 log(CFU/g), thiobarbituric acid (TBA) value of 0.74 mg/kg, total volatile basic nitrogen (TVB‐N) content of 23.43 mg/100 g and α‐glucosidase and β‐acetyl glucosaminidase enzyme activities. SDS‐PAGE patterns confirmed less protein denaturation in LNF. Meanwhile, texture parameters analysis indicated LNF held texture quality better, while scanning electron microscope patterns revealed that muscle fibers in LNF were more uniform. The mathematical models exhibited the significant correlation among biochemical and structural properties. Therefore, LNF was a promising freezing process for crayfish preservation, due to the formation of small intracellular ice crystals and maintenance of cell integrity. Novelty impact statement The LNF which was considered as a promising freezing method was applied in crayfish preservation. The preservation behavior of LNF was characterized and the related protective mechanism was illustrated. The mathematical models were established to clarify the inner relationship between freezing conditions and quality attributes.

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Section: Resultsmentioning

confidence: 99%

Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties

Huang

et al. 2022

Food Processing Preservation

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“…Thermal sterilization technology has a long history with wide application and the broad-spectrum sterilization ability, but its energy consumption is high and could cause food to lose the original nutrition and flavor under high temperatures. New non-thermal sterilization technologies such as antibiotics, ultra-high voltage pulse electric field, irradiation, high hydrostatic pressure and high-intensity ultrasound are also constantly emerging ( Li and Farid, 2016 , Wang et al, 2021 ). However, the overuse of antibiotics has led to bacterial resistance, which makes antibiotic sterilization technology phased out.…”

Section: Introductionmentioning

confidence: 99%

The application of photodynamic inactivation to microorganisms in food

et al. 2021

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“…Ready-to-cook shrimp surimi products (RC-SSP) are made from minced shrimp or surimi and are popular among Chinese consumers for their delicious taste, rich flavor, and nutrition [ 20 ]. However, RC-SSP currently in circulation still needs improvement in terms of color and oxidative protection against lipids/proteins [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

Zhu

Dai

et al. 2022

Foods

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The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.

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Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage

Abstract: Graphical abstract

Cited by 32 publications

References 30 publications

Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties

Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties

The application of photodynamic inactivation to microorganisms in food

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

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