scholarly journals Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 231 ◽  
Author(s):  
Jinfeng Wang ◽  
Wenhui Yu ◽  
Jing Xie
Keyword(s):  
Protein Content ◽  
Rosmarinic Acid ◽  
Water Distribution ◽  
Frozen Storage ◽  
Acid Group ◽  
Sodium Lactate ◽  
Low Field ◽  
Bamboo Leaves ◽  
Water Holding

This study investigated and determined the changes in various qualities of tuna samples that were glazed with rosmarinic acid, a bamboo leaf antioxidant, and sodium lactate and stored at −18 °C for 180 days. The water-holding capacity, cooking loss, color, texture, protein content, and total volatile basic nitrogen (TVB-N) were monitored, to study the effect of tuna glazed with different materials on the quality every 30 days. Low-field nuclear magnetic resonance (LF-NMR) was used to measure the water distribution of tuna in this paper. The results showed that the quality of unglazed tuna decreased significantly after 180 days of frozen storage. During frozen storage, the hardness and a* values of RG (glazed with the rosmarinic acid group), SG (glazed with the sodium lactate group), and CG (glazed with the composite of rosmarinic acid, sodium lactate, and the antioxidant of bamboo leaf) tuna decreased slowly, while the malondialdehyde (MDA) value of AG (glazed with the antioxidant of bamboo leaf group) tuna increased slowly. After 180 days of frozen storage, CG tuna had the highest protein content and the lowest TVB-N value, which may have been due to the synergistic effect of glazing materials. The tuna with CG also had the best freshness and quality after frozen storage. Considering the results, a composite of rosemary (0.3%), sodium lactate (3.4%), and antioxidants of bamboo leaves (0.12%) is the best material for glazing tuna.

scholarly journals Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Li Li ◽  
Na Wang ◽  
Sen Ma ◽  
Songzhu Yang ◽  
Xuehua Chen ◽  
...  
Keyword(s):  
Relaxation Times ◽  
Frozen Storage ◽  
Bound Water ◽  
Intermediate Water ◽  
Proton Mobility ◽  
Flour Milling ◽  
Low Field ◽  
Relationship Of ◽  
Wheat Flours

This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.

scholarly journals Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

2019 ◽  
Vol 9 (18) ◽  
pp. 3847 ◽  
Author(s):  
Mingtang Tan ◽  
Peiyun Li ◽  
Wenhui Yu ◽  
Jinfeng Wang ◽  
Jing Xie
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Shelf Life ◽  
Fluorescence Intensity ◽  
Frozen Storage ◽  
Intrinsic Fluorescence ◽  
Quality Changes ◽  
Low Field ◽  
Lf Nmr

This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals A comparative study on proximate composition of fresh and salt-boiled prawn (Macrobrachium rosenbergii) frozen stored at -20oC

2016 ◽  
Vol 3 (1) ◽  
pp. 241-250
Author(s):  
Shabnam Yasmin Mukta ◽  
Shamsuzzaman Masum ◽  
Jasmin Naher ◽  
Suvash Chandra Chakraborty ◽  
Md Abul Mansur
Keyword(s):  
Comparative Study ◽  
Protein Content ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Macrobrachium Rosenbergii ◽  
Storage Period ◽  
Nutritional Composition ◽  
New Approach ◽  
Fresh Frozen

A study was conducted to evaluate the proximate composition of fresh and salt-boiled prawn stored at -200 C. The study was focused on comparative study on proximate composition, nutritional status and quality of the prawn in wet matter basis. The collected fresh prawns were boiled in 2.5% brine for 15 minutes followed by freezing at -200 C to evaluate the quality of prawns at 16 weeks period of frozen storage. The sample was stored separately in individual boxes for every experimental uses. The proximate composition of the sample during frozen storage (16 weeks) was evaluated by studying organoleptic assessments, protein, lipid, ash, moisture and TVBN. The fresh prawn during frozen storage was organoleptically accepted up to 12 weeks but unaccepted after 16 weeks of storage whereas the salt-boiled frozen prawn was remained acceptable after 16 weeks of frozen storage at -200C. The initial protein content of fresh prawn was decreased gradually with the storage period. At the end of the 16 weeks of frozen storage, initial protein content of fresh prawn was decreased from 22.36 ±0.45% to 16.24 ±0.27% and protein content of salt-boiled prawn was decreased from 29.69 ±0.28% to 22.89 ±0.29%. The initial lipidcontent of fresh prawn decreased gradually with the storage period and at the end of the 16 weeks frozen storage it decreased from 2.4±0.16% to 1.24 ±0.13% and for the salt-boiled frozen prawn it decreased from2.56 ±0.11% to 1.68 ±0.26%. The initial ash content of fresh prawn decreased gradually with the storage period and at the end of the 16 weeks frozen storage, it decreased from 2.42±0.21% to 1.52±0.23%, whereas for salt-boiled prawn it decreased from2.89 ±0.19% to 1.93 ±0.18%.The initial TVB-N content increased gradually with the storage period and at the end of the 16 weeks of frozen storage it increased from 10.23±0.26 mg/100g to 32.01±1.36 mg/100g in fresh frozen prawn, where in the salt-boiled prawn, it was increased from 8.35 ±0.28 mg/100g to16.82 ±1.09mg/100g. From the findings it can be concluded that, the quality & nutritional composition of the salt-boiled prawn remains better than that of fresh un-boiled one during long storage period. So, the process for frozen storage of salt-boiled prawn at -200 C can be considered as a new approach in fish preservation.Res. Agric., Livest. Fish.3(1): 241-250, April 2016

scholarly journals Properties of heat induced blend gel of Peruvian squid (Dosidicus gigas) myofibril protein fortified with millet (Panicum miliaceum L.) flour

2021 ◽  
Vol 290 ◽  
pp. 01015
Author(s):  
Tian Wang ◽  
Xuepeng Li ◽  
Jing Xie ◽  
Jianrong Li ◽  
Geng Mi
Keyword(s):  
Water Distribution ◽  
Test Results ◽  
Panicum Miliaceum ◽  
Dosidicus Gigas ◽  
Suitable Amount ◽  
Rheological Test ◽  
Further Development ◽  
Water Holding ◽  
Myofibril Protein

Weak gelation ability and simple nutrient composition of squid myofibril protein limits its further development in surimi production. Millet flour is rich in nutrients and has a good viscoelasticity after heating. Physicochemical properties of Peruvian squid myofibril protein based blend gel fortified with millet four were studied. Rheological test results showed that all blend gels exhibit solid-like characters. With the addition of millet flour, the composite modulus of all the samples showed a trend of decreasing first and then increasing. The minimum value appeared around 48oC. Moreover, it was found that gel strength, water holding capacity, hardness, gumminess and chewiness showed a trend of increasing at first and then decreasing. The blend gel with 4% millet flour addition exhibit good performance in those testing. The subsequent analysis of water distribution further explained and proved the mechanism. In summary, the blend gel of squid myofibril protein fortified with 4% of millet flour addition was considered the most suitable amount for enhancing the quality of blend gel.

scholarly journals High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2826
Author(s):  
Jun Mei ◽  
Feng Liu ◽  
Shiyuan Fang ◽  
Weiqing Lan ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Scophthalmus Maximus ◽  
Gas Chromatography Mass Spectrometry ◽  
Modified Atmosphere ◽  
Organoleptic Evaluation ◽  
High Co2 ◽  
Low Field ◽  
Turbot Scophthalmus Maximus ◽  
Water Holding

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

scholarly journals Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR)

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Shengmei Gai ◽  
Zhonghui Zhang ◽  
Yufeng Zou ◽  
Dengyong Liu
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Water Distribution ◽  
Free Water ◽  
Color Difference ◽  
Eating Quality ◽  
Low Field ◽  
Lf Nmr ◽  
Nuclear Magnetic

This study investigated the effects of hydrocolloid injection on the eating quality of porcine meat based on low-field nuclear magnetic resonance (LF-NMR). The eating quality and water distribution of hydrocolloid-injected pork were compared with control, and the principle component analysis (PCA) was applied for the identification of hydrocolloid-injected pork. Total color difference (ΔE∗), cooking loss, and moisture content of hydrocolloid-injected pork were significantly increased compared with the control (p<0.05). LF-NMR indicated that significant differences in the relaxation time and peak area proportion of immobilized water (T21, P21) and free water (T22, P22) were detected among hydrocolloid-injected samples and the control (p<0.05). The first two principal components (PCs) of PCA accounted for 54.07% and 33.56% of the observed variation, respectively. Based on the two PCs, the hydrocolloid-injected pork could be differentiated from the control. Therefore, LF-NMR combined with PCA offers an effective method for the analysis and detection of hydrocolloid-injected pork.

scholarly journals Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 710 ◽  
Author(s):  
Shuwei Tang ◽  
Guangxin Feng ◽  
Wenxuan Cui ◽  
Ruichang Gao ◽  
Fan Bai ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Frozen Storage ◽  
Surface Hydrophobicity ◽  
Positive Control ◽  
Viable Count ◽  
Soluble Protein Content ◽  
Gel Properties ◽  
Attractive Candidate ◽  
Water Holding

This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control. Based on total viable count, pH and whiteness, α-TOH exhibited a better protection for frozen sturgeon surimi than cryoprotectant during frozen storage. According to soluble protein content, carbonyl content, total sulfhydryl content, and surface hydrophobicity, α-TOH and cryoprotectant showed the same effects on retarding changes of proteins. The results of breaking force, deformation, gel strength, water-holding capacity and microstructure of sturgeon surimi indicated that the gel properties of frozen sturgeon surimi were retained by α-TOH. Our results suggest that α-TOH is an attractive candidate to maintain the quality of sturgeon surimi during frozen storage.

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

2019 ◽  
Vol 26 (4) ◽  
pp. 291-299 ◽  
Author(s):  
Jing Xie ◽  
Zun Wang ◽  
Shuo Wang ◽  
Yun-Fang Qian
Keyword(s):  
Water Distribution ◽  
Thiobarbituric Acid ◽  
Cold Chain ◽  
Quality Changes ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Volatile Basic Nitrogen ◽  
Low Field ◽  
Basic Nitrogen ◽  
Water Holding

This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.

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