Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

Shi, Jing; Lei, Yutian; Shen, Huixing; Hong, Hui; Yu, Xunpei; Zhu, Beiwei; Luo, Yongkang

doi:10.1016/j.foodchem.2018.08.056

Cited by 118 publications

(93 citation statements)

References 37 publications

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“…Lipid peroxidation has several drawbacks, including the losses of nutritional and sensory values, as well as the formation of potentially toxic compounds that compromise the quality of the meat and reduce its shelf life (Okpala et al, ). In this and previous studies (Shi et al, ; Takeungwongtrakul & Benjakul, ), it was observed that lipid peroxidation in L. vannamei can be reduced by the inclusion of plant antioxidants in the diets. The ability of M. flexuosa fruit pulp to promote the reduction in lipid peroxidation has also been observed in rats by Leão et al ().…”

Section: Discussionsupporting

confidence: 65%

Inclusion of AmazonianMauritia flexuosafruit pulp as functional feed in the diet for the juvenile Pacific white shrimpLitopenaeus vannamei

et al. 2020

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This study investigated the effects of the inclusion of Mauritia flexuosa fruit pulp in the diet on the growth performance, economic benefit, muscle composition, total contents of carotenoids and flavonoids, chromaticity parameters, total antioxidant capacity, and lipid peroxidation in the hepatopancreas and muscle of the juvenile shrimp Litopenaeus vannamei (weighing 1.26 ± 0.023 g). Five diets (37% protein, 10% lipid) consisting of 0 (control), 1.25%, 2.50%, 5.00% and 10.00% (w/w) M. flexuosa fruit pulp were formulated and provided to the shrimps (n = 50 per tank, treatments in triplicate) for 31 days. Results showed that there were no significant differences between the treatments in terms of the growth capacity, chromaticity parameters, muscle composition and total flavonoid content of shrimps (p > .05). However, the carotenoid content in the muscle and hepatopancreas of the shrimps was significantly increased due to the dietary carotenoids present in M. flexuosa fruit pulp (p < .05). This increase in the carotenoid content directly favoured the increase in the antioxidant capacity in the hepatopancreas and muscle of the shrimps (R2 = 0.99 and R2 = 0.97 respectively; p < .05). There was also a direct relationship between the carotenoid content and the decrease in lipid peroxidation in the hepatopancreas (R2 = 0.90; p < .05). The feed cost kg−1 in terms of weight gain and protein production decreased with the inclusion of high levels of M. flexuosa fruit pulp, reaching 8.11% and 18.76% of cost reduction, respectively, with the addition of 5.00% of M. flexuosa fruit pulp. Therefore, the inclusion of M. flexuosa fruit pulp in the diets of shrimp can increase the carotenoid content and the antioxidant capacity in the hepatopancreas and muscle, reduce lipid peroxidation in the hepatopancreas, and probably provide economic benefits for the rearing of juvenile shrimps.

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Section: Discussionsupporting

confidence: 65%

Inclusion of AmazonianMauritia flexuosafruit pulp as functional feed in the diet for the juvenile Pacific white shrimpLitopenaeus vannamei

et al. 2020

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“…The WHC of unglazed samples (CK group) increased rapidly (p < 0.05) from 2 nd month. In the experimental groups, the glazing containing sodium polyacrylate and D-sodium erythorbate, especially in the SG-3GSE group, significantly inhibited water loss of squid during the whole frozen storage, which might be also attributed to their protective effects on the protein which thus protects the squid against dehydration [15,27].…”

Section: Changes In Whc and Weight Lossmentioning

confidence: 93%

“…The frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). Different groups of squid samples, dipped into the corresponding coating solutions (3 • C, 20~25 s), were applied an even glazing percentage (10% ± 1%) [15]. After glazing, the samples were packed in a polyethylene bag and immediately stored at −18 • C for 6 months.…”

Section: Glazing and Frozen Storagementioning

confidence: 99%

“…Intrinsic fluorescence intensity of squid samples was carried out with the method reported by Shi et al [15] with some modification. The myofibrillar protein solution was performed by paragraph 2.11 and the MFP (0.05 mg/ml) was diluted in 0.6M NaCl.…”

Section: Determination Of Intrinsic Fluorescence Intensity (Ifi)mentioning

confidence: 99%

“…Antioxidants have been used as glazing materials for better protective effects on the quality of frozen food products during frozen storage such as chitosan [12][13][14], rosemary extract [15], saponin-free quinoa extract [16] and essential oil (EO) [17]. As a stereoisomer of sodium ascorbate, sodium erythorbate can effectively prevent or delay food oxidation [18,19].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Tan

et al. 2019

Applied Sciences

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This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed);(3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

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Prevention of quality characteristic decline in freeze‐thawed cultured large yellow croaker (Larimichthys crocea) using flammulina velutipes polysaccharide

Shi

Zheng

et al. 2022

Food Science & Nutrition

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To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze‐thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.100% FVP was used before freezing and the quality after thawing was compared with water soaking (WS) and commercial cryoprotectant (CC) treatment. Quality attributes were comprehensively determined instrumentally and organoleptically after thawing at 4°C. Results showed that FVP effectively reduces the quality deterioration of body color and water‐holding capacity, while no obvious effects were observed in texture and flavor. As for body color, both FVP and CC treatment could maintain the b* value to a large extent. Among them, 0.075% FVP shows the highest value in two sample points, with 55.2% and 21.0% increases seen in the values in WS. FVP‐dose‐dependent trends were found in water‐holding capacity, where a reduction of 28.26% and 14.38% in thawing loss and cooking loss was observed in the 0.100% FVP group. Low‐field nuclear magnetic resonance (LF‐NMR) also revealed that immobilized water and free water were more tightly retained in the muscle tissue with FVP addition. The results of the sensory evaluation are essentially in line with the above observations. These findings indicate that FVP has the potential to partially replace commercial cryoprotectants in aquatic products during frozen storage.

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Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

Cited by 118 publications

References 37 publications

Inclusion of AmazonianMauritia flexuosafruit pulp as functional feed in the diet for the juvenile Pacific white shrimpLitopenaeus vannamei

Inclusion of AmazonianMauritia flexuosafruit pulp as functional feed in the diet for the juvenile Pacific white shrimpLitopenaeus vannamei

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

Prevention of quality characteristic decline in freeze‐thawed cultured large yellow croaker (Larimichthys crocea) using flammulina velutipes polysaccharide

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