Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage

Kang, Bo‐Kyeong; Kim, Koth-Bong-Woo-Ri; Kim, Minji; Bark, Si-Woo; Pak, Won-Min; Kim, Boram; Ahn, Na-Kyung; Choi, Yeon-Uk; Byun, Myung‐Woo; Ahn, Dong-Hyun

doi:10.3746/jkfn.2014.43.10.1555

Cited by 8 publications

(5 citation statements)

References 22 publications

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“…Currently, it is detected by Conway micro‐diffusion analysis . However, this method requires solvents and reagents for complex preprocessing, which severely limits its implementation . Therefore, this study aims to overcome these limitations by identifying new spoilage indicators and develop new simple analytical methods.…”

Section: Introductionmentioning

confidence: 99%

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Bang

Hwang

Lee

et al. 2017

J of Separation Science

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Volatile compounds generated by fish spoilage were investigated by an inside-needle microextraction method followed by gas chromatography with flame ionization detection and gas chromatography with mass spectrometry. The inside of a needle was coated with an adsorbent to extract the target analytes from the headspace of the sample. The examined adsorbents included β-cyclodextrin, polystyrene resin cross-linked with 1% divinylbenzene, and polyethylene glycol mixed with polydimethylsiloxane. The investigated volatile compounds generated by fish spoilage were acetone, 2-butanone, 2-butanol, 2-propanol, dimethyl disulfide, acetic acid, and benzaldehyde. The analysis conditions for the sorption and desorption processes were optimized. Each optimized condition was validated by determining the limit of detection and the limit of quantitation from the calibration curves, as well as the recovery, reproducibility, and concentration factors. As a result, all of the fabricated needles afforded successful recoveries, above 90%, with relative standard deviations below 10%. In particular, cyclodextrin and polystyrene resin cross-linked with 1% divinylbenzene mixed with polydimethylsiloxane show good sensitivities and concentration factors for the standard volatile compounds. The storage of fresh mackerel and salted mackerel at room temperature for 14 days caused the concentrations of dimethyl disulfide and acetic acid to significantly increase while those of acetone, 2-butanone, 2-propanol, and 2-butanol changed only slightly.

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Section: Introductionmentioning

confidence: 99%

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Bang

Hwang

Lee

et al. 2017

J of Separation Science

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“…As spoilage progresses, proteins are broken down into small molecules such as peptides, amino acids, and peptone, thereby increasing the VBN content [ 36 ]. In addition, the VBN content increases as TMAO is reduced by enzymes and microorganisms to produce basic substances such as TMA [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage

Jeong

Kim

Ryu

et al. 2022

J. Microbiol. Biotechnol.

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IntroductionRecently, there has been an increasing demand for fish, as an excellent nutrient source rich in minerals such as selenium, and nitrogen compounds, including taurine and betaine, and vitamins [1]. However, fishy smell, induced by the deterioration of freshness after capture, is a major limiting factor in the consumption of fish, including the direct consumption and development of processed foods. Deterioration of fish is largely caused by autologous enzymes, microorganisms, and oxidation, while the substances that cause fishy smell due to freshness deterioration include trimethylamine (TMA), formaldehyde, hydrogen sulfide, methyl mercaptan, ammonia, and volatile basic nitrogen (VBN) [2][3][4].Elasmobranchs, such as rays and sharks, contain large amounts of urea in their muscles, and urease secreted by microorganisms decomposes urea to produce ammonia. In the case of fish, urease in muscles makes the pH alkaline after death and volatility increases, resulting in a strong ammonia-like smell [5,6]. Vibrio parahaemolyticus is a basophilic bacterium distributed in seawater and various seafood including fish and shellfish. V. parahaemolyticus is greatly affected by water temperature, salt concentration, pH, and levels of available organic matter. The species also produces various metabolites [7]. While several species of bacteria are reported to produce urease, about 8% of V. parahaemolyticus strains isolated from the marine environment were found to be urease-positive [8]. Therefore, to control the substances causing the fishy smell of fish and shellfish, it is important to inhibit the activity of enzymes that play important roles in the generation of the odor. Methods to suppress the fishy smell of fish mainly involve antioxidant action by adding various natural substances such as citron, coffee gourd, onion, ginger, Zanthoxylum piperitum, persimmon leaves, Agastachis Herba, rosemary, and sage extract [9-14]. However, so far, there has been a lack of research regarding the inhibition of the enzymes that generate fishy smells.Mackerel (Scomber japonicus) contains large amounts of n-3 fatty acids, such as eicosapentaenoic acid, 20:5n-3 (EPA), docosahexaenoic acid, 22:6n-3 (DHA), polyunsaturated fatty acids (PUFA), and peptide and proteinIn this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In...

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“…As fish decay progresses, proteins are decomposed into low-molecular substances, such as peptides, amino acids, and peptones, and the content of VBN increases [ 31 ]. In addition, as TMAO is reduced to basic substances, such as TMA, by enzymes and microorganisms, the content of VBN increases [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…In addition, Kang et al . [ 32 ] reported that the lightness of mackerel samples increased with storage time by combined treatment with Citrus junos or Prunus mume immersion solution and HHP in mackerel. Choi et al .…”

Section: Resultsmentioning

confidence: 99%

“…This result is similar to the study by Cruz-Romero et al [34] which showed that the lightness increases after ultra-hydrostatic treatment of 1000-8000 bar on oysters. In addition, Kang et al [32] reported that the lightness of mackerel samples increased with storage time by combined treatment with Citrus junos or Prunus mume immersion solution and HHP in mackerel. Choi et al [35] also reported that the lightness of meat products increased due to the irreversible denaturation of proteins when treated with HHP above 3000 bar.…”

Section: Effect Of Hhp Treatment On Color Valuesmentioning

confidence: 99%

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Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage

Kim

Ryu

Jeong

et al. 2021

J. Microbiol. Biotechnol.

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affecting the nutritional properties and flavor [5][6][7]. Consequently, the application of HHP treatment technology has been increasing recently, and various effects of HHP treatment on fish have been reported depending on different factors, such as the nature of the species and its size and chemical composition [8,9].Products studied by introducing HHP treatment technology include fruits, salad dressings, yogurt, juice, andthis study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHPtreated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.

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Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage

Cited by 8 publications

References 22 publications

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage

Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage

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