Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

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Seed health of common bean stored at constant moisture and temperature

Scientia Agricola ◽

10.1590/s0103-90162008000600007 ◽

2008 ◽

Vol 65 (6) ◽

pp. 613-619 ◽

Cited By ~ 5

Author(s):

Fabiana Gonçalves Francisco ◽

Roberto Usberti

Keyword(s):

Moisture Content ◽

Common Bean ◽

Storage Conditions ◽

Quality Parameters ◽

Main Concern ◽

Fusarium Spp ◽

Seed Moisture Content ◽

Seed Moisture ◽

Seed Health ◽

Penicillium Spp

Fungal incidence in stored common bean (Phaseolus vulgaris L.) is the main concern in order to preserve seed health and viability. The main aim of this study was to analyse these quality parameters in hermetically stored seeds at 10.2, 13.1, 16.2, 18.5% moisture content (MC) and 25, 30, 35, 40°C, through seed germination and health tests. Water activity recorded at 10.2 and 18.5% MC were 0.448 and 0.700, respectively. Low seed moisture content reduced Alternaria spp. incidence at 25-30°C. Highest incidence of Fusarium spp. (7.5%) occurred at 16.2% MC and 35-40°C. Highest incidences of Rhizoctonia spp. (8-10%) were recorded at 16.2-18.5% MC and 30-40°C. Penicillium spp. and Aspergillus spp. were predominant throughout the experiment and the highest incidences (80-100%; 20-30%, respectively) were scored at 18.5% MC and 30-35°C and 13.1-18.5% MC at 35°C, respectively. The higher the seed MC the higher the fungi incidence while lower seed MC decreased the incidences by 25%. Storage conditions below 30°C and 13.0% MC appear suitable to preserve common bean seed in relation to viability and health, up to a 8-month period.

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The influence of frozen storage conditions on selected quality parameters of poultry and pork

AUTOBUSY – Technika Eksploatacja Systemy Transportowe ◽

10.24136/atest.2018.241 ◽

2018 ◽

Vol 19 (6) ◽

pp. 1137-1140

Author(s):

Krzysztof Tereszkiewicz ◽

Magdalena Pigoń ◽

Piotr Molenda ◽

Karolina Choroszy

Keyword(s):

Electrical Conductivity ◽

Water Absorption ◽

Water Content ◽

Ph Value ◽

Frozen Storage ◽

Storage Conditions ◽

Quality Parameters ◽

Chemical Parameters ◽

Physico Chemical

The paper presents results of studies concerning the influence of frozen storage conditions on selected quality parameters of poultry and pork. The following physico-chemical parameters were analysed: water content, pH value, lightness of colour, electrical conductivity and water absorption. It was observed that during the analysed period of frozen storage similar changes of the examined quality parameters occurred in both types of meat, yet with a different intensity. In poultry, higher losses of water were observed, as well as a significant increase in light-ness of colour and in the index of water absorption. In pork, changes in pH value and electrical conductivity were the most visible.

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Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage

Agricultural and Food Science ◽

10.23986/afsci.97338 ◽

2020 ◽

Vol 29 (5) ◽

Author(s):

Eda Demirok Soncu

Keyword(s):

Protein Oxidation ◽

Protein Pattern ◽

Protein Profile ◽

Protein Solubility ◽

Frozen Storage ◽

Physicochemical Analysis ◽

Quality Parameters ◽

Chicken Breast ◽

Strong Correlations

In this study, protein oxidation and subsequent changes were evaluated during the long-term frozen storage of chicken meat cuts. Boneless and skinless chicken breast and thigh meat cuts were packaged, frozen, and stored at −18 °C for 6 months, whereas physicochemical analysis and electrophoretic protein profile were evaluated every 1 month. In breast and thigh meats, carbonyl content was noted to increase, whereas sulphydryl content decreased during frozen storage (p<0.05). A significant decrease in protein solubility and water holding capacity (p<0.05) was also determined due to denaturation and aggregation of proteins as a result of protein oxidation. Myofibrillar proteins, particularly myosin heavy chain, were identified to be more susceptible to oxidation although no notable changes were determined in sarcoplasmic protein pattern. In general, significant proteolytic changes were particularly noted from the third month of storage onward. This could be a useful finding in order to make a decision for shelf life and thus minimize undesirable quality changes in chicken meats. Additionally, strong correlations were noted between the examined quality parameters.

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Effect of Storage Conditions on Storability and Antioxidant Potential of Pears cv. ‘Conference’

Agriculture ◽

10.3390/agriculture11060545 ◽

2021 ◽

Vol 11 (6) ◽

pp. 545

Author(s):

Grzegorz P. Łysiak ◽

Krzysztof Rutkowski ◽

Dorota Walkowiak-Tomczak

Keyword(s):

Mass Loss ◽

Strong Influence ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Controlled Atmosphere ◽

Postharvest Diseases ◽

Market Prices ◽

Long Period ◽

The Impact

Late pear cultivars, such as ‘Conference’, can be stored for a long period if kept in good storage conditions. A three-year study (2011–2013) compared the impact of six-month storage using four technologies—normal atmosphere, normal atmosphere + 1-methylcyclopropene (1-MCP), controlled atmosphere, and controlled atmosphere + 1-MCP—on the quality parameters of ‘Conference’ pears, such as mass loss, firmness, total soluble solids, acidity, antioxidant capacity, and the incidence of diseases and disorders. Additionally, the study analysed different storage conditions in terms of profitability, based on the market prices for pears in the seasons during which the pears were stored. The storage conditions had a very strong influence on the fruit quality parameters, and were found to affect most visibly the mass loss and the incidence of postharvest diseases and disorders. The storage of ‘Conference’ pears for 180 days in normal atmosphere is not economically viable, even if the fruit is subjected to 1-MCP treatment; at the same time, it is profitable to store ‘Conference’ pears in controlled atmosphere for the same period, no matter whether 1-MCP was applied or not.

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Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Foods ◽

10.3390/foods10010040 ◽

2020 ◽

Vol 10 (1) ◽

pp. 40

Author(s):

Youling L. Xiong ◽

Anqi Guo

Keyword(s):

Protein Oxidation ◽

Food Systems ◽

Muscle Protein ◽

Plant Protein ◽

Enzymatic Oxidation ◽

Protein Carbonyls ◽

Amino Acid Side Chain ◽

Food Protein ◽

Protein Radicals ◽

The Impact

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades.

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Quality Assessment of Raw Honey Issued from Eastern Romania

Agriculture ◽

10.3390/agriculture11030247 ◽

2021 ◽

Vol 11 (3) ◽

pp. 247

Author(s):

Aida Albu ◽

Cristina-Gabriela Radu-Rusu ◽

Ioan Mircea Pop ◽

Gabriela Frunza ◽

Gherasim Nacu

Keyword(s):

Electrical Conductivity ◽

Refractive Index ◽

Storage Conditions ◽

Quality Parameters ◽

Climatic Conditions ◽

Ash Content ◽

Botanical Origin ◽

Free Acidity ◽

Qualitative Level ◽

Raw Honey

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions.

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Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

Food Chemistry ◽

10.1016/j.foodchem.2021.131079 ◽

2021 ◽

pp. 131079

Author(s):

Yueyue Liu ◽

Longteng Zhang ◽

Song Gao ◽

Yulong Bao ◽

Yuqing Tan ◽

...

Keyword(s):

Protein Oxidation ◽

Frozen Storage ◽

Water Holding Capacity ◽

Bighead Carp ◽

Hypophthalmichthys Nobilis ◽

Water Holding

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Impact of water quality parameters on geosmin levels and geosmin producers in European recirculating aquaculture systems

Journal of Applied Microbiology ◽

10.1111/jam.15358 ◽

2021 ◽

Author(s):

Mie Bech Lukassen ◽

Simon Menanteau‐Ledouble ◽

Nadieh de Jonge ◽

Edward Schram ◽

Jeppe Lund Nielsen

Keyword(s):

Water Quality ◽

Quality Parameters ◽

Water Quality Parameters ◽

Recirculating Aquaculture ◽

Recirculating Aquaculture Systems

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THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

Series II - Forestry • Wood Industry • Agricultural Food Engineering ◽

10.31926/but.fwiafe.2021.14.63.1.18 ◽

2021 ◽

Vol 14(63) (1) ◽

pp. 201-212

Author(s):

Le Pham Tan QUOC ◽

Nguyen Van MUOI ◽

Tran Thanh TRUC ◽

Van Hong THIEN ◽

Le Tram Nghia THU ◽

...

Keyword(s):

Control Sample ◽

Frozen Storage ◽

Chemical Properties ◽

Ground Beef ◽

Storage Period ◽

Quality Parameters ◽

Root Extract ◽

Polygonum Multiflorum ◽

Alternative Source ◽

Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

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