Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles

Zhang, Yifeng; Wang, Gang; Jin, Yafang; Deng, Yun; Zhao, Yanyun

doi:10.1016/j.foodcont.2015.07.044

Cited by 23 publications

(12 citation statements)

References 37 publications

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“…Several recent studies testified that treatment of protein by HHP improves enzymatic hydrolysis, and antioxidant peptides yield and bioactivity ( Bamdad et al., 2017a , Bamdad et al., 2017b ; Dong et al., 2017 ; Garcia-Mora et al., 2016 ; Hu et al., 2017 ; Iskandar et al., 2015 ; Zhang and Mu, 2017 ; Zhang et al., 2016 ). According to these studies, the impact of high-pressure processing on the efficiency of enzymatic hydrolysis and bioactivity of antioxidant peptides depends on pressure level, holding time, and protein and enzyme type.…”

Section: Emerging Processing Technologies For Production Of Antioxidamentioning

confidence: 99%

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

167

119

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Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

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Section: Emerging Processing Technologies For Production Of Antioxidamentioning

confidence: 99%

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

167

119

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“…Squid products are a rich source of polyunsaturated fatty acids, essential amino acids, and micronutrients including essential vitamins and minerals having antioxidant and antiinflammatory effects [21][22][23]. Squid is highly appreciated for its nutritional and functional properties, which encourages research on the preparation, processing, and storage methods to minimize the quality degradation of the squid-based products.…”

Section: Introductionmentioning

confidence: 99%

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Sutikno

Bashir

Kim

et al. 2019

Journal of Food Quality

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The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

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“…Typically, squid are not only consumed as fresh products but rather are processed into dried squid for storage and/or distribution. Recently, dried squid has been used as a common ingredient in many products because it contains high-quality protein and polyunsaturated fatty acids, which have increased the demand for dried squid [3]. The brown seaweed laver is also a popular marine alga in the cuisine of many countries (García Salgado et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Zhao

Jiang

Eun

2017

Journal of Food Quality

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The aim of this study was to investigate the effects of drying temperature (50-70 ∘ C) and drying time (3-5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color ( * , * , * ), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively ( < 0.05). There was no significant difference in the * and * values under different drying conditions. The quadratic effect of temperature and time was observed for the * value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70 ∘ C and 3 h, respectively.

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Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles

Cited by 23 publications

References 37 publications

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

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