Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality

Chang, Guanhong; Liu, Yang; Luo, Zonghong; Ni, Ke; Zhang, Pengfei; Zhou, Ting; Bai, Li; Zhang, Chunling; Wang, Xin

doi:10.1016/j.fochx.2024.101180

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101180

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Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality

Guanhong Chang,

Yang Liu,

Zonghong Luo

et al.

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Cited by 3 publications

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Process optimization and modeling of Acer truncatum seed oil deacidification by molecular distillation

Zhang,

Wu,

Gao

et al. 2024

LWT

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Process optimization and modeling of Acer truncatum seed oil deacidification by molecular distillation

Zhang,

Wu,

Gao

et al. 2024

LWT

View full text Add to dashboard Cite

Recent developments in the application of alternative sterilisation technologies to meat products: A review

Huang,

Yao,

et al. 2024

Int J of Food Sci Tech

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SummaryMeat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry.

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Effects of Ozone Gas and Slightly Acidic Electrolyzed Water on the Quality of Salmon (Salmo salar) Fillets from the Perspective of Muscle Protein

Qian,

Sun,

Zhang

et al. 2024

Foods

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To elucidate the mechanisms of ozone gas (OG) and slight acid electrolyzed water (SA) on the quality changes in texture, water-holding capacity, and softening of salmon, the bacterial growth, total volatile basic nitrogen, thiobarbituric acid reactive substance, a* value, texture properties, carbonyl content and free sulfhydryl content, myofibrillar fragmentation index, and proteolytic activities of salmon treated by OG (1 mg/m3 for 10 min) and SA (ACC 30 mg/L, 5 min) individually and in combination were studied. The results showed that total viable counts of SA + OG (dipped in SAEW for 5 min, followed by exposure to ozone for 10 min) was about 3.36 log CFU/g lower than the control (CK) (dipped in distilled water for 5 min) on day 10. Further studies indicate that at the end of storage, the hardness of SA + OG fillets only decreased by 33.95%, while the drip loss and myofibrillar fragmentation index (MFI) were the lowest (i.e., 14.76% and 101.07). The activity of cathepsin D was extensively inhibited by SA + OG, which was only 2.063 U/g meat at the end. In addition, the carbonyl content was 1.90 μmol/g protein, and the free sulfhydryl content was 39.70 mg/mL in the SA + OG group, indicating that protein oxidation was also effectively inhibited. Correlation analysis shows that bacteria and endogenous proteases are the main causes of protein degradation. Overall, the combination of OG and SAEW is an effective way to maintain the muscle quality of salmon by inhibiting bacterial growth and endogenous enzymes.

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Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality

Cited by 3 publications

References 48 publications

Process optimization and modeling of Acer truncatum seed oil deacidification by molecular distillation

Process optimization and modeling of Acer truncatum seed oil deacidification by molecular distillation

Recent developments in the application of alternative sterilisation technologies to meat products: A review

Effects of Ozone Gas and Slightly Acidic Electrolyzed Water on the Quality of Salmon (Salmo salar) Fillets from the Perspective of Muscle Protein

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