Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (<i>Pagrosomus major</i>) during freeze–thaw cycles

Wang, Tiantian; Lv, Liangtao; Mi, Nasha; Yuan, Fangzhou; Zou, Long; Lin, Hong; Pavase, Tushar Ramesh

doi:10.1111/ijfs.13325

Cited by 14 publications

(8 citation statements)

References 26 publications

(37 reference statements)

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“…The patterns of Ca 2+ ‐ATPase, which is an indicator of myosin integrity, highlighted the complex nature of the physical interactions and chemical reactions that take place during the HPAT process of silver pomfret. Generally, the activity of Ca 2+ ‐ATPase depends on the conformational structure of myosin (Wang et al, ). It is closely associated with the oxidation of SH groups in myosin, especially in myosin globular head, causing inactivation of Ca 2+ ‐ATPase (Kittiphattanabawon, Benjakul, Visessanguan, & Shahidi, ; Wang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Generally, the activity of Ca 2+ ‐ATPase depends on the conformational structure of myosin (Wang et al, ). It is closely associated with the oxidation of SH groups in myosin, especially in myosin globular head, causing inactivation of Ca 2+ ‐ATPase (Kittiphattanabawon, Benjakul, Visessanguan, & Shahidi, ; Wang et al, ). So, the pronounced loss of T‐SH after HPAT treatments (Figure B) would explain the corresponding activity reduction in Ca 2+ ‐ATPase.…”

Section: Resultsmentioning

confidence: 99%

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Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Cui

Xuan

Ling

et al. 2019

Food Science & Nutrition

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Effects of high hydrostatic pressure‐assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca 2+ ‐ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high‐quality thawed fish.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Cui

Xuan

Ling

et al. 2019

Food Science & Nutrition

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“…CL was measured according to Wang et al (Wang et al, 2017) and the weight of fish fillets was recorded before heating and after heating.…”

Section: Weight Loss (Wl) and Cooking Loss (Cl)mentioning

confidence: 99%

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

Mei

Shen

et al. 2018

CyTA - Journal of Food

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The effects of chitosan edible coating incorporated with rosmarinic acid on the quality of half-smooth tongue sole fillets were examined during 18 days of refrigerated storage (4 ± 0.5°C). The samples were analyzed by physicochemical, microbiological, and sensory characteristics. Results showed that samples coated with 1% chitosan containing 30 or 40 mg/L rosmarinic acid significantly lower the total volatile basic nitrogen, K value, free fatty acids, trimethylamine, total viable counts, and H 2 S-producing bacteria. Low field NMR analysis (LF-NMR) results indicated that chitosan-rosmarinic acid edible coating had positive effects on maintaining the water content and water migration. These results indicated that 1% chitosan coating with 30 mg/L rosmarinic acid was a potential alternative method to improve the quality of half-smooth tongue sole fillets during refrigerated storage. Mejoramiento cualitativo durante el almacenamiento de filetes de lenguado (Cynoglossus Semilaevis) recubiertos de quitosano con ácido rosmarínico RESUMEN En el presente estudio se investigaron los efectos que se producen en la calidad de filetes de lenguado recubiertos con quitosano comestible al que se le agregó ácido rosmarínico. Para ello se examinaron los filetes durante los 18 días que permanecieron almacenados en frío (4 ± 0.5°C). En este sentido, se analizaron las características fisicoquímicas, microbiológicas y sensoriales de las muestras. Los resultados dan cuenta de que las muestras recubiertas con 1% del quitosano que contiene 30 o 40 mg/L de ácido rosamarínico presentaron niveles de nitrógeno básico volátil total, valor K, ácidos grasos libres, trimetilamina, recuentos viables totales y bacterias productoras de H 2 S significativamente más bajos. Por otra parte, los resultados obtenidos al realizar el análisis con RMN campo bajo indican que la capa comestible de quitosano y ácido rosmarínico produjo efectos positivos en términos de mantener el contenido de agua y la migración de agua. Asimismo, dieron cuenta de que una capa de 1% del quitosano con 30 mg/L de ácido rosmarínico constituye un posible método alternativo para mejorar la calidad de los filetes de lenguado durante su almacenamiento en frío.

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“…is demonstrates that the myosin heads were denatured by refreezing. In a previous study, the Ca-ATPase activity of surimi decreased linearly with each refreezing [20]. However, Ca-ATPase activity quickly decreased during the 1st refreezing and slowly decreased during the 2nd refreezing.…”

Section: Changes In Ca-atpase Activity Of Surimi Bymentioning

confidence: 62%

Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi

Abe

Asada

Kajiwara

2019

Journal of Food Quality

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Frozen surimi may be damaged by freeze-thaw cycles (refreezing) under various conditions. However, few studies have examined the deterioration of the quality of refrozen surimi. The objective of this study was to determine the deterioration mechanism of refrozen surimi. We used Alaska pollock frozen surimi, which has been studied extensively for gel formation. Refreezing decreased the breaking strength and breaking strain of the heated gel. The length of the line in the diagram between breaking strength and gel stiffness (L value, which indicates the level of change in the breaking strength and gel stiffness with setting time) was also decreased. In contrast, the effect of refreezing on the texture of the gel without the setting process was small. The polymerization rate of myosin heavy chain in refrozen surimi during the setting process was slower than that in nonrefrozen surimi. Additionally, the Ca-ATPase activity of surimi was reduced by approximately 30% with each refreezing. These results demonstrate that the reduction in gel-forming ability by refreezing was caused by the decreased polymerization rate of myosin heavy chain because of myosin head denaturation. We also found that quality deterioration including myofibrillar protein denaturation of frozen surimi occurred mostly during first refreezing rather than during second refreezing. Overall, refreezing and/or repeated refreezing of surimi simply decreased the suwari gel-forming ability without changing the characteristics of surimi. The primary cause of the decrease in gel-forming ability induced by refreezing is considered to be the suppression of myosin heavy-chain polymerization during setting.

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Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze–thaw cycles

Cited by 14 publications

References 26 publications

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi

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