Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)

Lei, Yuelei; Ai, Mingyan; Lu, Sufang; Xu, Hongliang; Wang, Lan; Zhang, Jin; Xiong, Shanbai; Hu, Yang

doi:10.1016/j.fochx.2023.101027

Cited by 4 publications

(1 citation statement)

References 31 publications

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“…Ketones can be produced through the thermal oxidative degradation of unsaturated fatty acids or amino acids [41]. 2-Pentanone and 2-heptanone are found in fermented food and contribute to the unique flavors of meat products, such as floral, fruity, and cheesy flavors [38,42,43]. In this study, the sterilization and inhibition of microorganisms in the MSBP group reduced the changes in 2-pentanone and 2-heptanone during the storage of precooked crayfish tails, thus preserving the special flavor from the soup, seasoned oil, and boiled crayfish tails.…”

Section: Changes In Volatile Compounds During Room Temperature Storag...mentioning

confidence: 99%

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Wei,

Gao,

Zheng

et al. 2024

Foods

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The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.

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Section: Changes In Volatile Compounds During Room Temperature Storag...mentioning

confidence: 99%

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Wei,

Gao,

Zheng

et al. 2024

Foods

View full text Add to dashboard Cite

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Effects of microemulsions of Ocimum basilicum essential oil on the cooking quality of snakehead (Channa argus) under different impregnation methods

Shi,

Xie,

Mei

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study investigates the effect of microemulsions of 0.8% Ocimum basilicum essential oil (MOBO) on the cooking quality and shelf life of snakehead fillets using different impregnation methods (air environment treatment, vacuum impregnation, ultrasonic impregnation and vacuum impregnation with ultrasonic‐assisted). Basil essential oil, recognized for its antimicrobial and antioxidant properties, is utilized in a microemulsion form to enhance its efficacy and application in food preservation.RESULTSThe findings of the study demonstrated that MOBO markedly enhanced the cooking quality, flavor and overall acceptability of snakehead fillets. The incidence of microbial growth was markedly diminished in the MOBO‐treated fillets in comparison to the control group. On day 9, a reduction in the total viable count of a minimum of 1.7 lg CFU/g was observed in comparison to the control group. The treated group exhibited an extended shelf life, with an increase of 3–9 days in comparison to the control group. However, there was a higher cooking weight loss in the treated group compared to the control group. This is from the findings regarding moisture content. The digestibility of the MOBO‐treated fillets was enhanced by up to 4.13% in comparison to the control group, while the particle size was reduced by up to 40 nm. MOBO reduced the production of bitter amino acids and thiobarbituric acid.CONCLUSIONIncorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry.

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Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys crocea)

Cui,

Zhu,

Shang

et al. 2024

Food Bioprocess Technol

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Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)

Cited by 4 publications

References 31 publications

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage

Effects of microemulsions of Ocimum basilicum essential oil on the cooking quality of snakehead (Channa argus) under different impregnation methods

Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys crocea)

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