Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage

2021 ◽  
Vol 348 ◽  
pp. 129134
Author(s):  
Xiao-guo Ying ◽  
Qiong-jing Wu ◽  
Shan-shan Shui ◽  
Bin Zhang ◽  
Soottawat Benjakul
Keyword(s):  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Sodium Trimetaphosphate ◽  
Similarities And Differences ◽  
Whiteleg Shrimp

scholarly journals Effect of Carboxymethylation and Phosphorylation on the Properties of Polysaccharides from Sepia esculenta Ink: Antioxidation and Anticoagulation in Vitro

Marine Drugs ◽  
2019 ◽  
Vol 17 (11) ◽  
pp. 626 ◽  
Author(s):  
Liu ◽  
Li ◽  
Luo
Keyword(s):  
Hydroxyl Radicals ◽  
Sodium Tripolyphosphate ◽  
Orthogonal Experiment ◽  
Antioxidant Property ◽  
Thrombin Time ◽  
Sodium Trimetaphosphate ◽  
Sepia Esculenta ◽  
Dose Dependent Fashion ◽  
Ic50 Values

To investigate the effect of carboxymethylation and phosphorylation modification on Sepia esculenta ink polysaccharide (SIP) properties, this study prepared carboxymethyl SIP (CSIP) with the chloracetic acid method, and phosphorylated SIP (PSIP) with the sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) method, on the basis of an orthogonal experiment. The in vitro antioxidant and anticoagulant activities of the derivatives were determined by assessing the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, which activated the partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT). The results showed that SIP was modified successfully to be CSIP and PSIP, and degrees of substitution (DSs) of the two products were 0.9913 and 0.0828, respectively. Phosphorylation efficiently improved the antioxidant property of SIP, and the IC50 values of PSIP on DPPH and hydroxyl radicals decreased by 63.25% and 13.77%, respectively. But carboxymethylation reduced antioxidant activity of the native polysaccharide, IC50 values of CSIP on the DPPH and hydroxyl radicals increased by 16.74% and 6.89%, respectively. SIP significantly prolonged the APTT, PT, and TT in a dose-dependent fashion, suggesting that SIP played an anticoagulant action through intrinsic, extrinsic, and common coagulation pathways. CSIP and PSIP both possessed a stronger anticoagulant capacity than SIP via the same pathways; moreover, CSIP was observed to be more effective in prolonging APTT and PT than PSIP.

Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage

2006 ◽  
Vol 70 (9) ◽  
pp. C523-C528 ◽  
Author(s):  
Beth L. Calder ◽  
Alfred A. Bushway ◽  
Robert C. Bayer ◽  
Katherine A. Davis-Dentici ◽  
Mary Ellen Camire
Keyword(s):  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Homarus Americanus

scholarly journals Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1880
Author(s):  
Laura J. Garner ◽  
Lasheda Brooks ◽  
Lindsey F. Spencer ◽  
John Rehm ◽  
Jasmine Kataria ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Meat Products ◽  
Gel Strength ◽  
Quality Analysis ◽  
Plate Count ◽  
Freezing And Thawing ◽  
Frozen Ground

Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or frozen, stored, and shipped to further processors. Freezing and thawing of ground WB meat may further affect the quality of WB meat products. Hence, research is required to determine the effect of pre-blended phosphates on the quality of ground WB meat as well as its cryoprotective effect during frozen storage. The objective of this experiment was to investigate the effect of pre-blended phosphate levels on meat quality in WB and normal breast (NB) fillets before and after freezing. NB fillets and severely affected WB fillets were procured from a local commercial processor. The meat was separated into various treatment groups according to the sodium tripolyphosphate (STPP) inclusion levels (0, 0.25, and 0.5% w/w). The meat was ground with respective phosphate treatments and subdivided into vacuum-sealed bags (n = 240; 1 kg each). Half of the bags (n = 120) from each treatment were taken for meat quality analysis, while the other bags were placed in a freezer (−18 °C) for 6 days. Fresh samples were analyzed within 6–8 h while the frozen samples were thawed for 18 h at 4°C prior to analysis. Samples (n = 10) were analyzed for gel strength, pH, color (L* a* b*), proximate composition, and randomly selected samples (n = 5) were analyzed for aerobic plate count (APC). Experiments were repeated in two separate replications and the data was analyzed using the Proc Glimmix model procedure in SAS (v. 9.4) (Cary, NC, USA) with LSMeans Separation at p ≤ 0.05. The gel strength (g) of the fresh ground NB meat (883.7 g) was higher than the gel strength of woody meat (720.8 g) with 0% phosphate (p ≤ 0.05). Addition of phosphate (0.25 and 0.5%) significantly increased the gel strength of fresh woody meat but it was significantly lower than NB meat added with 0.25 and 0.5% phosphate treatment. After freezing, ground NB meat samples with 0.25 and 0.5% phosphate had higher gel strength compared to fresh and frozen ground WB meat (p ≤ 0.05). Pre-blended STPP raised the pH in all treatments (p < 0.05). Treatments did not have any clear impact on APC of ground WB or NB meat. Addition of pre-blended sodium tripolyphosphate increases the functionality of fresh and frozen ground WB meat, as well as NB meat.

Antimicrobials for Reduction of Salmonella Contamination in Uncooked, Surface-Browned Breaded Chicken Products

2012 ◽  
Vol 75 (6) ◽  
pp. 1023-1028 ◽  
Author(s):  
GALATIOS MOSCHONAS ◽  
IFIGENIA GEORNARAS ◽  
JARRET D. STOPFORTH ◽  
DAMIEN WACH ◽  
DALE R. WOERNER ◽  
...  
Keyword(s):  
Caprylic Acid ◽  
Sodium Tripolyphosphate ◽  
Meat Product ◽  
Frozen Storage ◽  
Chicken Breast ◽  
Breast Meat ◽  
Water Control ◽  
Polyethylene Bags ◽  
Antimicrobial Treatments ◽  
Chicken Breast Meat

Surface-browned but uncooked frozen breaded chicken products have been associated with salmonellosis outbreaks due to inadequate or no cooking of the products before consumption. This study was conducted to evaluate the effect of three antimicrobials against Salmonella during manufacture of a surface-browned, uncooked frozen breaded chicken meat product. Fresh chicken breast meat portions (5 by 5 by 5 cm) were inoculated (4 to 5 log CFU/g) with Salmonella and mixed with caprylic acid (CAA; 0.5 and 1.0%), carvacrol (CAR; 0.3 and 0.5%), ɛ-polylysine (POL; 0.125 and 0.25%), or distilled water (control). Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all treatments, and the mixtures were ground (5%total moisture enhancement level) and formed into portions (9 by 5 by 3 cm). The products were breaded and surface browned by baking in an oven (208°C for 15 min) or deep frying in vegetable oil (190°C for 15 s), packaged in polyethylene bags, and stored at −20°C for 7 days. Total reductions of inoculated Salmonella in untreated control oven- or fryer-browned products after frozen storage were 1.2 and 0.8 log CFU/g, respectively. In comparison, treatment with CAA, CAR, or POL reduced initial pathogen counts by 3.3 to &gt;4.5, 4.1 to &gt;4.7, and 1.1 to 1.6 log CFU/g, respectively, regardless of the antimicrobial concentration and browning method. Treatment with 1.0%CAA (oven browned) or 0.5%CAR (oven or fryer browned) reduced Salmonella to nondetectable levels (&lt;0.3 log CFU/g) in stored frozen products. These data may be useful for development of suitable antimicrobial treatments to reduce the risk of Salmonella contamination in surface-browned, uncooked frozen breaded chicken products.

Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (Litopenaeus vannamei) during Frozen Storage

2017 ◽  
Vol 65 (8) ◽  
pp. 1792-1801 ◽  
Author(s):  
Bin Zhang ◽  
Hui-cheng Yang ◽  
He Tang ◽  
Gui-juan Hao ◽  
Yang-yang Zhang ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Frozen Storage ◽  
Whiteleg Shrimp

scholarly journals Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

2013 ◽  
Vol 2 (3) ◽  
pp. 122 ◽  
Author(s):  
Vareltzis Patroklos ◽  
Petridis Dimitris ◽  
Argiro Petropoulou ◽  
Tsamitropoulou Fani
Keyword(s):  
Plasma Protein ◽  
Sodium Tripolyphosphate ◽  
Control Sample ◽  
Frozen Storage ◽  
Storage Period ◽  
Protein Isolate ◽  
Minced Beef ◽  
Burman Design ◽  
Plackett Burman Design ◽  
Cooking Yield

<p>A common additive to counter the cooking losses considerations in the muscle food industry is sodium tripolyphosphate (STP), which however may pose health risk for certain segments of the population. This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage. Results show that PI and PPP significantly (p &lt; 0.05) increase the cooking yield throughout the storage period compared to the control sample. Fresh samples with PPP, PI and STP had ~90% cooking yield, while control sample had only 75%. PI and PPP can improve the cooking yield of minced beef for the first two months of storage by at least 20%, in a similar and comparable pattern with STP. Upon optimization the optimal values were achieved at PI concentration 2.3-5.0% and PPP levels 1.7-4.7%.</p>

scholarly journals Protective Effect of Phosphates and Fluoride on the Dissolution of Hydroxyapatite and Their Interactions with Saliva

2017 ◽  
Vol 51 (2) ◽  
pp. 96-101 ◽  
Author(s):  
Michele M. Manarelli ◽  
Juliano P. Pessan ◽  
Alberto C.B. Delbem ◽  
Jackeline G. Amaral ◽  
Mayra F. Paiva ◽  
...  
Keyword(s):  
Citric Acid ◽  
Protective Effect ◽  
Sodium Tripolyphosphate ◽  
Human Saliva ◽  
Second Phase ◽  
Sodium Trimetaphosphate ◽  
Salivary Pellicle ◽  
Ph Stat ◽  
Series Of Experiments ◽  
All Treatment

This study aimed to investigate the effect of phosphates and fluoride, alone or in combination, and the influence of salivary pellicle on hydroxyapatite (HA) dissolution. The baseline dissolution rate of HA discs was measured using a pH-stat system (0.3% citric acid, pH 3.2). In the first series of experiments, HA discs (n = 8/group) were treated with: a placebo solution (PLA, deionised water); sodium trimetaphosphate (TMP), sodium tripolyphosphate (TRI) and sodium pyrophosphate (PYRO) at 1 or 8%; 500 ppm F; 1,100 ppm F; 1,100 ppm F/1% TMP; 1,100 ppm F/8% TMP; 1,100 ppm F/1% TRI; 1,100 ppm F/8% TRI. In the second phase, HA discs were immersed in pooled human saliva (37°C/2 h) and treated with PLA, 1,100 ppm F/1% TMP, 1,100 ppm F/8% TMP, 1,100 ppm F/1% TRI, and 1,100 ppm F/8% TRI. After treatments, final dissolution rates were measured from 3 consecutive 30-min assays. Statistical analyses were performed using 2-way ANOVA followed by the Fisher test (α = 0.05). The type and concentration of phosphate tested significantly influenced HA dissolution; 8% TRI showed the highest reduction (36.9%) among all treatment solutions. Fluoride alone (1,100 ppm F) significantly reduced HA dissolution by 20.7%. When fluoride and phosphates were associated, 1,100 ppm F/1% TMP, 1,100 ppm F/8% TMP, and 1,100 ppm F/8% TRI showed the highest percentage reductions of dissolution (40.3-46.1%). Salivary pellicle led to a greater and more sustained protective effect of the treatment solutions compared to their counterparts without salivary coating. It was concluded that the association of phosphate and fluoride enhanced their protective effect against HA dissolution when compared with these compounds alone, especially in the presence of salivary pellicle.

Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod

1964 ◽  
Vol 21 (6) ◽  
pp. 1397-1402 ◽  
Author(s):  
W. A. MacCallum ◽  
Dorothy A. Chalker ◽  
J. T. Lauder ◽  
P. H. Odense ◽  
D. R. Idler
Keyword(s):  
Untreated Control ◽  
Gadus Morhua ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Taste Panel ◽  
Electrophoretic Patterns ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Panel Evaluation

Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield.

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