Effect of frozen storage temperature on lipid stability of hepatopancreas of Eriocheir sinensis

Fan, Lei; Xian, Caining; Tang, Shijie; Ding, Wei; Xu, Chang-Hua; Wang, Xichang

doi:10.1016/j.lwt.2021.112513

Cited by 18 publications

(10 citation statements)

References 24 publications

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“…Also related to the current study, Fan et al . (2022) found a marked acid value increase in E . sinensis hepatopancreas stored at −20 °C for 16 weeks; remarkably, acid value increase was found very low if samples were stored at −40 °C or even inexistent at −80 °C.…”

Section: Resultsmentioning

confidence: 94%

“…Also, concerning a frozen storage study (−20, −40 and –80 °C), Fan et al . (2022) detected an increased lipid oxidation (determination of peroxide and anisidine values) in E . sinensis hepatopancreas during a 16‐week storage period.…”

Section: Resultsmentioning

confidence: 96%

“…Previous research concerning the frozen storage of seafood by‐products can be considered scarce. Thus, a remarkable effect on lipid oxidation inhibition (assessment of peroxide and anisidine values) by decreasing storage time and temperature was detected in Atlantic hake ( Merluccius hubbsi ) liver (Grompone et al ., 2004) and in Eriocheir sinensis hepatopancreas (Fan et al ., 2022). Additionally, Le Bihan et al .…”

Section: Introductionmentioning

confidence: 99%

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Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage

Aubourg

Trigo

González

et al. 2022

Int J of Food Sci Tech

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Summary By‐products (viscera, tails, skin, etc.) resulting from Patagonian squid (Doryteuthis gahi) commercialisation were pooled together and stored at −10 and –18 °C for 12 months. During this storage time, 81.1–83.7 and 1.7–2.4 (g 100 g−1) ranges were detected for moisture and lipid values, respectively. An increased storage time and temperature led to free fatty acid formation and phospholipid content decrease (P < 0.05). Meantime, peroxide levels were low and included in 2.1–3.6 meq. active oxygen kg−1 lipids range. Contrary, substantial formation (P < 0.05) of thiobarbituric acid reactive substances and fluorescent compounds was proved, values being higher by increasing the time and temperature of storage of squid by‐products. Related to amine formation, trimethylamine values increased notably (P < 0.05) with storage, higher values being obtained by increasing the storage time and temperature. For total volatile amines, increased levels with storage time were detected in samples stored at −10 °C; contrary, by‐products stored at the lowest temperature tested did not provide differences (P > 0.05), resulting from the storage time. This study shows the need of appropriate storage conditions to offer the current by‐products as a source of valuable marine constituents. Present results meet the present global interests in the search for new and undervalued marine substrates to be employed commercially.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage

Aubourg

Trigo

González

et al. 2022

Int J of Food Sci Tech

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“…Since the TBARS levels are empirical data, the raw surimi could contain higher TBARS levels than their heat‐treated counterparts (Weber et al ., 2008; Li et al ., 2021). The increase of TBARS level for raw fish products during frozen storage has been often reported, which is generally attributed to the oxidation of unsaturated fatty acids (Fan et al ., 2022). Especially for unwashed minced fish flesh such as the surimi used in this study, the destruction of muscle cells due to the mincing process could lead to the release of some pro‐oxidants like iron ions, promoting lipid oxidation and formation of MDA during the later FT treatments(Maqsood et al ., 2015; Zhu et al ., 2020b).…”

Section: Resultsmentioning

confidence: 99%

Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Niu

et al. 2022

Int J of Food Sci Tech

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The effects of frozen temperature (À18 or À60 °C) and multiple freeze-thaw (FT) cycles on the gel structure, protein denaturation and oxidation, lipid oxidation and formation of protein-bound N e -carboxymethyllysine (CML) and N e -carboxyethyllysine (CEL) in unwashed silver carp surimi were investigated. The levels of CML and CEL in raw and heat-treated surimi increased due to multiple FT treatment, which were positively correlated with the thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content that also increased during FT cycles, and negatively correlated with the total sulfhydryl content and Ca 2+ -ATPase activity that decreased during FT cycles. Besides, the gel structure of unwashed surimi was improved by 3 FT cycles and frozen at À60 °C, which was significantly helpful to inhibit the formation of protein carbonyl and CEL in raw surimi, but showed no significant influence on the TBARS and CML levels as compared to that at À18 °C.

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“…More recently, artificial neural network (ANN) models have increasingly served as predictive tools in research, especially in aquatic products. Fan et al [ 22 ] used an ANN model for accurate prediction of fat oxidation in the hepatopancreas of the Chinese mitten crab based on storage temperature and time. Wang et al [ 23 ] found that an ANN model could successfully predict quality change in frozen tilapia fillets throughout a time period from −40 °C to −8 °C with relatively small errors in contrast to the Arrhenius model.…”

Section: Introductionmentioning

confidence: 99%

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

Ding

Fan

et al. 2022

Foods

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This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.

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Effect of frozen storage temperature on lipid stability of hepatopancreas of Eriocheir sinensis

Cited by 18 publications

References 24 publications

Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage

Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage

Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

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