Effects of electron beam irradiation on quality of weever fillets during refrigerated storage

Xü, Dong; Zhang, Han; Zhang, Lingyue; Huang, Tao; Jia, Ru; Lu, Jiafang; Yang, Wenge

doi:10.1002/fft2.80

Cited by 11 publications

(6 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The texture is a major factor in the acceptability and quality of food products (Xu et al ., 2021). As shown in Table 1, with the addition of Ab, the hardness gradually increased, whereas the CK exhibited the minimum hardness ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin-spin relaxation (T 2 ), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T 2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%-4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP a-helix and the formation of MP b-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fatreduced meat products.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The pre-test and post-test speeds were 2 mm/s, and test speed was 1 mm/s. The trigger force was 1 N and the trigger type was automatic ( Xu et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Xiao

Shen

et al. 2022

Current Research in Food Science

View full text Add to dashboard Cite

“…Physical quality Xu et al (2021) showed that lower irradiation doses (1 and 3 kGy) could significantly extend the shelf life of sea bass fillets while maintaining hardness and chewiness during storage. observed that irradiation levels >6 kGy may compromise muscle structure and accelerate spoilage in shrimp.…”

Section: Effects On Physical and Chemical Quality Attributesmentioning

confidence: 99%

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Xie,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality. The primary spoilage bacteria groups differ among fish, crustaceans, and shellfish based on storage conditions and durations. Four metabolic pathways utilized by spoilage microorganisms—peptides and amino acids, nitrogen compounds, nucleotides, and carbohydrates—are crucial in explaining spoilage. Nonthermal processing techniques, such as ultrahigh pressure, irradiation, magnetic/electric fields, plasma, and ultrasound, can inactivate microorganisms, thereby enhancing microbiological safety, physicochemical quality, and shelf life. Future research may integrate nonthermal processing with other technologies (e.g., modified atmosphere packaging and omics) to elucidate mechanisms of spoilage and improve the storage quality of aquatic products.

show abstract

Effects of electron beam irradiation on quality of weever fillets during refrigerated storage

Cited by 11 publications

References 38 publications

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Contact Info

Product

Resources

About