The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

Dai, Wangli; Gu, Shi; Xu, Mingjiang; Wang, Wenjie; Yao, Hongzheng; Zhou, Xuxia

doi:10.1016/j.lwt.2021.111933

Cited by 42 publications

(20 citation statements)

References 43 publications

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“…Bighead carp is rich in protein, lipids, and minerals. Its protein is an ideal source of essential amino acids for the human body, and its lipids are a desirable source of unsaturated fatty acids, thus it is of great economic value (Dai et al 2021). Guo et al (2008) reported that bighead carp not only plays a vital role in functional foods, but also has a protective effect on the human cardiovascular system.…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate

Chen

Wang

Xie

et al. 2022

Food Bioprocess Technol

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The impacts of four treatments ultra-high hydrostatic pressure (UHP), high pressure homogenization (HPH), combined UHP + HPH (U-H), and HPH +UHP (H-U) on bighead carp (Aristichthys nobilis) myo brillar protein (BMP) structure, functional hydrolysis property to pepsin, and antioxidant activity of hydrolysates were investigated. All treatments led to increase in low-molecular-weight BMP, the BMP stability, and hydrophobic group exposure, but decrease in total sulfhydryl content and BMP particle size, thus resulting in increased hydrolysis and antioxidant capacity of enzymatic hydrolysates. U-H treated BMP exhibited the highest surface hydrophobicity (924.5±1.0), zeta potential absolute value (18.88±0.11 mV), hydrolysis degree (54.5±1.6%), and antioxidant activity, but the lowest α-helix (21.84±2.61%), intrinsic uorescence spectrum intensity, total sulfhydryl (7.24±0.07 μmol/g), and mean particle size (182.57±2.23 nm). Therefore, U-H might be a promising pretreatment to prepare bioactive peptide.

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Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate

Chen

Wang

Xie

et al. 2022

Food Bioprocess Technol

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“…According to Chen and Zhang ( 27 ) and Dai et al ( 29 ), FAAs can be grouped into two main categories: pleasant FAAs (PFAAs), including threonine, glutamic acid, aspartic acid, alanine, glycine, serine, proline and arginine, and unpleasant FAAs (UPFAAs), including leucine, phenylalanine, isoleucine, lysine, valine, methionine, tyrosine, histidine and cysteine. Based on this classification, Figure 3 shows the trends in total FAAs, total PFAAs, and total UPFAAs in DWRP after 12 months of storage at −18°C, regardless of the effects of packaging.…”

Section: Resultsmentioning

confidence: 99%

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

et al. 2022

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The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.

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“…Free amino acid (FAA) content was determined according to the method described by Dai et al 14 . Amino acid analyzer (L‐8900, Hitachi, Tokyo, Japan) was used to determine free amino acids.…”

Section: Methodsmentioning

confidence: 99%

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C

et al. 2022

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BACKGROUND Sea bass (Lateolabrax japonicus), a marine fish, is prone to spoilage due to its high nutritional value. Preservatives are commonly used for storage for the production of fish fillets. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative, chitosan grafted chlorogenic acid (CS‐g‐CA), which could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. This study therefore investigated the inhibitory effects of CS‐g‐CA on antioxidant enzyme activity, and lipid and protein oxidation of sea bass fillets stored at 4 °C. RESULTS Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH‐Px) and 60% DPPH scavenging activity was retained by CS‐g‐CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS‐g‐CA treatment. The use of CS‐g‐CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS‐g‐CA could maintain protein secondary structure by increasing the ratio of α‐helices. CONCLUSIONS Chitosan‐grafted chlorogenic acid could protect the activity of antioxidant enzymes and inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. It could therefore be used as a promising preservative for seafood. © 2022 Society of Chemical Industry.

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The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

Cited by 42 publications

References 43 publications

Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate

Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C

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