Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (<i>Cololabis saira</i>) during −18 °C frozen storage

Luo, Haibo; Chen, Wei; Haiqing, Tang; Jiang, Li; Yu, Zhifang

doi:10.1002/jsfa.8834

Cited by 7 publications

(3 citation statements)

References 23 publications

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“…With the BGP amount increased from 1% to 5%, the TBARS value decreased significantly. At week 8, the surimi added with 1%, 3% and 5% BGP were 23.60%, 29.82% and 31.19% lower than the control in TBARS value ( P < 0.05), and the TBARS value of the 5% BGP/surimi mixture was close to that of Pacific saury immersed in phytic acid at −18 °C for 2 months (Luo et al ., 2018). This result can be mainly attributed to flavonoid compounds in BGP, which can suppress the formation of aldehyde compounds (Kamiyama & Shibamoto, 2012).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi

Wu,

Huang,

Xiong

et al. 2023

Int J of Food Sci Tech

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SummaryThis work investigated the antioxidant activity and inhibitory effect of barley green powder (BGP) on the surimi lipid oxidation during frozen storage under different additive amounts. BGP was abundant in antioxidant compounds‐phenolic (1.18 ± 0.04 mg g−1), flavonoid (4.07 ± 0.47 mg g−1) and superoxide dismutase (94.73 ± 21.06 U g−1), with a good ability to scavenge ABTS and DPPH radicals and delay lecithin liposome oxidation. Additionally, adding BGP to surimi decreased acid value, peroxide value, conjugated diene value and thiobarbituric acid reactive substances value (~30%) of surimi during frozen storage (P < 0.05), inhibiting surimi lipid oxidation at early phase and terminal phase. The inhibitory effect showed a concentration dependence, with an optimal addition amount of 3%. Pearson correlation analysis indicated that antioxidant activity and inhibitory effect of BGP on lipid oxidation were significantly correlated with antioxidant compounds content in BGP, suggesting that these activities may be derived from antioxidant compounds in BGP. Our results indicated the potential use of BGP as a natural antioxidant for frozen storage of surimi to delay lipid oxidation.

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Section: Resultsmentioning

confidence: 99%

Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi

Wu,

Huang,

Xiong

et al. 2023

Int J of Food Sci Tech

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“…TVB-N and TBARS levels were determined as described previously (Luo et al, 2018) and expressed as g/kg. Ten grams of tissue from each replicate was crushed and homogenized in 90 ml deionized water, and the pH was measured using a pH meter PHS-3C-01 (Shanghai San-Xin Instrumentation Inc., Shanghai, China).…”

Section: Tvb-n and Tbars Levels And Phmentioning

confidence: 99%

Changes in bacterial community structure and quality characteristics during fermentation of stinky variegated carp ( Aristichthys nobilis )

Pang

et al. 2022

Food Processing Preservation

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These fish have a distinct flavor, taste, and elastic texture (Shen et al., 2021) and are valuable sources of protein, amino acids, polyunsaturated fatty acids, vitamins, and minerals (Yang et al., 2020)."Stinky" fish, a traditional, low-salt fermented whole fish product from Anhui province, China, is famous both for its smell and flavor (Yang et al., 2020). Most stinky fish are Mandarin fish (Siniperca chuatsi)

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“…Traditional ice glazing methods showed poor protective properties, and ice glazing made of water as a raw material was prone to cracking and sublimation during storage (Cao et al ., 2019). However, ice glazing could be used as a carrier, and the ice layer mixed with food additives could better prevent water and oxygen migration, which reduces dry consumption and oxidation of fish (Luo et al ., 2018). The combination of food additives and ice glazes is an effective multi‐barrier approach that exceeds the effectiveness of individual applications (Chu et al ., 2024).…”

Section: Introductionmentioning

confidence: 99%

Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage

Cheng,

Zhou,

Mei

et al. 2024

Int J of Food Sci Tech

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SummaryThe quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB‐N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice‐coating techniques.

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Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (Cololabis saira) during −18 °C frozen storage

Cited by 7 publications

References 23 publications

Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi

Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi

Changes in bacterial community structure and quality characteristics during fermentation of stinky variegated carp ( Aristichthys nobilis )

Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage

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