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Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-03-04 Ali Salem, Ola Abdelhedi, Haifa Sebii, Fadia Ben Taheur, Nahed Fakhfakh, Frederic Debeaufort, Mourad Jridi, Nacim Zouari
Smooth-hound fillets were coated with skin gelatin extracted from the skin of the same fish. The gelatin coating solution was enriched with garden cress seed extract (GCSE) at 0.67 mg/g of gelatin....
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Effects of Seasonal Variation in Plumpness, Biochemical Composition from Scallop (Mizuhopecten yessoensis) on Vitality Changes During Dry Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-03-03 Yan Cai, Minghui Jiang, Jinyang Liu, Zhongzhuan Yin, Yuanyong Tian, Chunhong Yuan
Vitality is a crucial element in the quality control of live scallops. Nevertheless, the effect of energy fluctuations resulting from the reproductive development of scallops on vitality during sto...
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Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon (Salmo salar) and Salmon Fillets J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-03-03 Fera R. Dewi, Shane M. Powell, Roger A. Stanley
This study has improved the sanitation of head-on gutted (HOG) Atlantic salmon (Salmo salar) by using neutral electrolyzed oxidizing water (NEW) ice. NEW and neutral electrolyzed oxidizing ice (NEI...
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The Role of Ultrasound Cavitation Combined with Alcalase Enzyme in Improving the Structural and Antioxidant Attributes of Sulfated Polysaccharide from Yellowfin (Thunnus albacares) Skin J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-03-03 Alireza Sadeghi, Masoud Rezaei, Samaneh Pezeshk, Mahshid Gharib Heidari
Alcalase enzyme (1 mg) and ultrasound (400 W) at 0–20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of...
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An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin (Colossoma macropomum) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-02-26 Fernanda Ramalho Procopio, Jessica Valéria de Campos, Adriano Lincoln Albuquerque Mattos, Men de Sá Moreira de Souza Filho, Angela Aparecida Lemos Furtado, Ana Rita de Araujo Nogueira, Manuel Antonio Chagas Jacintho
Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin...
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Effects of Onboard Refrigerated Seawater Storage of Whole Ungutted Atlantic Cod (Gadus morhua) on Quality Parameters of Fillets J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-02-19 Saemundur Elíasson, Sigurjon Arason, Bjorn Margeirsson, Olafur P. Palsson
The study aimed to evaluate the effects of onboard refrigerated seawater (RSW) storage of whole ungutted cod on the quality parameters of fillets. The reference group was directly gutted, bled, and...
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Quality of Lipids During Frozen Storage of Polychaete (Alitta virens) - a Low Trophic Marine Resource Relevant for Aquaculture Feed J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-02-19 Inger Beate Standal, Revilija Mozuraityte, Rasa Slizyte
Lipid quality during frozen storage of the low trophic marine resource polychaete (Alitta virens) was evaluated after blanching, vacuum packing, and different storage temperatures (−23°C vs −27°C)....
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Ultrasound-Mediated Technique for Facilitating Collagen Recovery from Yellowfin (Thunnus albacares) Skin: Insight into the Structure, Functional and Antioxidant Specification J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-02-06 Mahshid Gharib Heidari, Masoud Rezaei, Samaneh Pezeshk
The highest yield (34%) and imino acid (18.7%) of collagen were obtained from yellowfin tuna (Thunnus albacares) skin using 20 min ultrasound. The collagen was identified as type I collagen accordi...
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Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-01-28 Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Fabiola Helena Dos Santos Fogaça, Caroline Mellinger Silva, Sidney Pacheco, Jorge Luis Rodríguez Pérez, Maressa Caldeira Morzelle, Oscar Zalla Sampaio-Neto, Luciana Kimie Savay-da-Silva
Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced th...
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Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2024-01-26 Tiago Sampaio de Santana, Jessica Ferreira Mafra, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Eliseth de Souza Viana, Ronielli Cardoso Reis, Barbara Caliane de Oliveira Souza, Norma Suely Evangelista-Barreto
Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and differe...
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Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-21 Nalan Gokoglu, Hanife Aydan Yatmaz, Bahar Gümüş, Afsin Ceylan
The nutritional quality of fish and shrimp cooked with sous-vide was investigated. Vacuum-packed fish and shrimp were cooked at 70 and 85°C for 15 and 25 minutes. Proximate, free amino acid, and B ...
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A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-19 Malihe Mousavi, Seyede Marzieh Hosseini, Hedayat Hosseini, Abdol-Samad Abedi, Mohammadreza Khani, Ali Heshmati, Khadijeh Abhari, Farzaneh Shahraz, Mohammad Reza Shadan, Maryam Beigomi, Fahimeh Khoushabi, Masoud Aman Mohammadi
In this study, effectiveness of the optimal gliding arc (OGA) plasma on Pacific white shrimp (PWS) immersed in 3% Laurus nobilis leaf essential oil (EO) was evaluated in three types of packaging, i...
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Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-19 Inemesit Edem Ekop, Kayode Joshua Simonyan, Udochukwu Nelson Onwuka, Ifiok Edem Ekop
The efficient processing of periwinkle is vital to unlocking its economic potentials, thus meeting our nutritional needs. This study aims to optimize the processing parameters using numerical simul...
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Application of Placket Burman Design Analysis for Optimization of the Physico-Chemical Properties of Multispecies Surimi J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-19 Theresia Dwi Suryaningrum, Hasta Octavini, Hari Eko Irianto, Ellya Sinurat, Syamdidi Syamdidi, Diah Ikasari, Rhodiah Nurbayasari, Rahmawati Rahmawati
The application of Plackett–Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made from five species, added with four type...
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Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel Anguilla japonica J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-19 Mami Ishimaru, Katsuhisa Uchida, Yousuke Taoka, Tomoko Matsumoto, Ryusuke Tanaka
The chemical composition of muscles from Japanese eels cultured in hot-spring water was determined and compared with that of eels cultured in well water. The proximate composition did not differ si...
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Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-19 Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu
The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...
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Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel (Scomber scombrus) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-12-19 Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada
The effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment grou...
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Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-11-15 Binh Q. Truong, Roman Buckow, Minh H. Nguyen
Three different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate qual...
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Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-11-15 Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Fernanda Rodrigues Goulart Ferrigolo, Naglezi DeMenezes Lovatto, Leila Picolli da Silva
The study evaluated the efficiency of phytic acid (PA) for stabilization of processed fish waste (PFW – ventral muscle and vertebral column without fins) and its use as a substitute for pork in coo...
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Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish (Anoplopoma fimbria) in Commercial Seafood Products J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-11-15 Meng Qu, Yanhua Jiang, Yingying Guo, Wenjia Zhu, Shufang Liu, Na Li, Fengling Li, Lin Yao, Zhijun Tan, Lianzhu Wang
By comparing the cytochrome b fragment sequences of sablefish and 16 varieties susceptible to adulteration, a real-time polymerase chain reaction (PCR) method was established to detect sablefish-de...
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Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-26 Geetha Venkatesh, Moumita Das, Chetana Ramakrishna, Gurusiddaiah Suresh Kumar
Fish processing waste amounts to around 50% and contains novel recoverable molecules like glycosaminoglycans (GAGs), health beneficial bioactive polysaccharide, and a nutraceutical. The present wor...
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Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-26 Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen, Aijun Hu
The Chinese traditional food, fermented semi-dried sea bass (FSSB), is famous for its unique flavor. The microbiota succession and flavor formation during fermentation remain unknown. This study ut...
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Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck (Harpodon nehereus) Using 1H NMR-Based Metabolomics Approach J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-26 Giri Rohmad Barokah, Tati Nurhayati, Hedi Indra Januar, Agoes Jacoeb
Formaldehyde can occur endogenously in fisheries products by enzymatic processes. However, the practice of illegally adding artificial formaldehyde still occurs in several developing countries, inc...
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Immunohistochemical Evaluation of Histamine Levels and Hygienic Aspect of Little Tunny (Euthynnus alletteratus) Musculature at Different Environment Time and Temperature J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-26 Wafaa A. Mohamed, Eman I. Hassanen, Hayam A. Mansour, Mahmoud A. Mahmoud
We investigated the effect of storage time and temperature on muscular histamine (HIS) contents in little tunny (LT). Fifty LT were preserved at various temperatures (0- 21°C). We collected muscle...
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Correction J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-26
Published in Journal of Aquatic Food Product Technology (Vol. 32, No. 8-9, 2023)
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Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-19 Yue-Wen Chen, Min Zhang, Jing-Jing Fu, Jian-Ling Wei, Wen-Qiang Cai, Xiu-Ping Dong
Advanced glycation end products (AGEs) are generated in all stages of food thermal treatment. In order to reveal the inhibitory mechanism of AGEs, a range of concentration of (−)-epigallocatechin-3...
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Assessment of Nutritional Constituents Content and Biomedical Aspects of Five Gracilaria Species: A Multivariate Analysis J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-10-19 Dharmendra Kumar, Shivankar Agrawal, Manoj Kumar, Dinabandhu Sahoo
This study assesses the nutritional aspects of five Gracilaria sp. (G. verrucosa, G. corticata, G. crassa, G. cylindrical, and G. edulis) including their antioxidant and in-vitro anti-diabetic pote...
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Mapping of Marine Rest Raw Material in the Norwegian Seafood Industry: A Decade of Results J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-09-10 Magnus Stoud Myhre, Pernille Kristiane Skavang, Jannicke Remme, Robert Wolff, Ana Carvajal
ABSTRACT From 2013 to 2022, the available volumes, degree of utilization, as well as the application of different fractions of marine rest raw materials, like heads and skins, originating from the Norwegian seafood industry have been studied and mapped. The majority of the rest raw materials were still used for feed applications in 2021, but there has been observed a steady increase in volume to direct
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Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-09-13 Xujian Qiu, Yumeng Wu, Shen Yang, Gengxin Hao, Wuyin Weng
Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extra...
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Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-08-29 Feriel Ghribi, Safa Bejaoui, Imene Chetoui, Michel Marengo, Mehdi Bouaziz, Nejla Soudani, Sylvie Gobert, M’hamed El Cafsi
The effect of frozen storage at a commercial temperature (−30°C) on the nutritional characteristics of the blue swimming crab Portunus segnis for a period of 120 days was investigated. Lipid and pr...
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Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel (Mytilus edulis) Oil During Accelerated Oxidative Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-08-23 Qian Wang, Mo-Tong Zhang, Xin-Miao Wang, Guan-Hua Zhao, Yuan-Yuan Hu, Fa-Wen Yin, Hui-Lin Liu, Xiao-Yang Liu, Da-Yong Zhou
ABSTRACT The effect of tyrosol (Tyr) and tyrosol acyl ester (TYr-Es) on thiobarbituric acid reactive substance, peroxide value, acid value, aldehyde content, fatty acid composition, and tyrosol content of mussel (Mytilus edulis) oil (MO) during accelerated storage at 60°C was evaluated. The results indicated that TYr-Es and TYr showed effective protection of MO against lipid oxidation. However, the
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Evaluation of Biogenic Amine Degradation Ability of Staphylococcus xylosus JCM 2418 and its Application in Shrimp Paste J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-08-10 Yang Zhang, Xinyu Li, Xinxiu Ma, Jingran Bi, Gongliang Zhang, Hongman Hou
Microbial strains with amine oxidase activity could effectively degrade undesirable biogenic amines in food. Staphylococcus xylosus JCM 2418 was sensitive to common antibiotics, without hemolysis, ...
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Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-17 Ganesan Pandi, Devadharshini Sakthivel, Kolanthaivadivelu Rathnakumar
ABSTRACT The aim of the study is to incorporate seaweed powder (Caulerpa racemosa) at different percentages in pasta. The increasing level of seaweed in pasta increases the nutritional composition compared to control pasta. In seaweed incorporated pasta, FTIR analysis confirms the enrichment of seaweed polyphenols due to the presence of functional group in the wavenumber 3761.81 cm−1 and the microstructure
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Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-16 Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, Jéssica Roberta Pereira Martins, Isabele Braga da Silva, Elisabeth Mary Cunha da Silva
ABSTRACT R-phycoerythrin (R-PE) is a red pigment present in algae with potential application in the biotechnology industry. This study aims the physical-chemical characterization and antioxidant activity of R-phycoerythrin from Gracilaria birdiae (CE-Gb). The spectroscopic stability of the pigment against different additives was also evaluated. The results showed antioxidant activity dependent on pigment
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Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-18 Rahimeh Jaberi, Seyda Tacer-Tanas, Ilkkagan Akgul, Fatih Korkmaz, Guzin Kaban, Mukerrem Kaya, Ahmet Topal, Saltuk Bugrahan Ceyhun, Murat Arslan
Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white m...
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Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-18 Inger Beate Standal, Rasa Slizyte, Revilija Mozuraityte, Even Moen Kirkholt, Elena Shumilina, Alexander Dikiy
Post-harvest changes in the quality of cut and whole S. latissima upon 23 days storage with or without acidification at different temperatures were studied by bacterial counts, amino acids composit...
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Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-10 Jiahui Shao, Yiqing Chi, Jiehui Chu, Shiwen Huang, Suoni Ye, Jinxuan Sun, Jiachen Wang, Guangrong Huang, Yizhou Fang
The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the...
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Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-06 Jun-Qi Zhan, Yue-Wen Chen, Gao-Shang Li, Ya-Qin Hu
ABSTRACT In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass
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Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-03 Ahmet Özer, Yalçın Kaya, Sevilay Okkay, Demet Kocatepe
ABSTRACT Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude
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A Simple and Effective Method to Extract Chitosan from Crustacean Shell Waste J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-07-02 C. S. Liyanage, S. T. Gonapinuwala, C. A. N. Fernando, M. D. S. T. de Croos
ABSTRACT A modified method to extract chitosan from crustacean shell waste is presented. Separate steps for deproteinization, decolorization, and deacetylation were replaced with single-step steeping in an alkali solution for 24 h. This method resulted in 33.26%, 11.39%, and 10.15% of chitosan yield, respectively from whiteleg shrimp, blueswimming crab and giant freshwater prawns whilepreserving physicochemical
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Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-06-30 Daniel Santiago Rucinque, Sandy Lorena Pulecio-Santos, Elisabete Maria Macedo Viegas
In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essen...
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Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-06-29 Nawzet Bouriga, Wafa Rjiba Bahri, Sami Mili, Dhaker Troudi, Ramzi Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, Mossadok Ben-Attia, Jean-Pierre Quignard, Monia Trabelsi, Adel A. Basyouny Shahin
ABSTRACT Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of Portunus segnis and Callinectes sapidus were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat
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The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-06-28 Zehra Ozden Ozyalcin, Azmi Seyhun Kipcak, Nurcan Tugrul
ABSTRACT The drying of sea bass was examined using oven and infrared (IR) at 60–80°C, and microwave (MW) at 140–350W. Effective moisture diffusivities and activation energies were determined, and mathematical models were applied to the data. Moisture content was found as 1.8571 kg water/kg dry matter and reduced to 0.1009–0.0798, 0.0767–0.0520, and 0.0783–0.066 kg water/kg dry matter for oven, IR,
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Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-06-18 İdil Can Tunçelli, Özkan Özden
ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS
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Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-06-05 Ismail Yüksel Genç
ABSTRACT The aim of this study is to predict the growth rate (µmax) of Pseudomonas sp. in seafood under different temperature -2 - 25°C and modified atmosphere packaging (MAP) conditions. At total 52 µmax were compiled from the literature to develop and 68 different µmax values to validate the ANN model. For the development of ANN model different transfer functions were applied and based on the bias
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Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail (Thunnus sp.) and Eastern Little Tuna (Euthynnus sp.) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-05-31 Novalia Rachmawati, Shane Powell, Tom Ross, Mark Tamplin
ABSTRACT Histamine-producing bacteria (HPB) were isolated from Longtail and Eastern Little tuna harvested from Indonesian waters and processed as salted-boiled fish (SBF). Mesophilic and psychrophilic bacteria were isolated on Niven’s agar, screened for histidine decarboxylase activity and the presence of the hdc gene, and then histamine production was quantified. Six genera of HPB were identified:
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Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-05-29 Baohua Zhu, Tingting Hui, Xiaohui Li
ABSTRACT To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher
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Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-05-29 Tone Aspevik, Tor Andreas Samuelsen, Mari Øvrum Gaarder, Åge Oterhals
ABSTRACT The whitefish processing industry generates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. In this study, fish solubles based on side streams from cod, saithe
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Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-05-26 Gizem Nazlı Ural, Osman Kadir Topuz
ABSTRACT MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and
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Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-05-21 Fatemeh Shakeri, Fereshte Bahmanyar, Zabih alh Bahmani, Leila Mirmoghtadaie, Gholamali Javedan, Amir Mohammad Mortazavian, Seyed Marzieh Hosseini, Hedayat Hosseini
ABSTRACT In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create
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Triacylglycerol and Phospholipid Classes of Capoettaumbla J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-04-19 Semra Kaçar, Hacer Kayhan Kaya, Mehmet Başhan
ABSTRACT In this study, seasonal changes in the muscle tissue, total lipid, and fatty acid composition of phospholipid (PL), triacylglycerol (TAG), and phospholipid classes of female Capoeta umbla were investigated. Fatty acid compositions of TAG and PL classes were found to be different in C. umbla muscle. Percentages of myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acid (ΣMUFA), linoleic
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Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-04-10 Sushant Karki, Supratim Chowdhury, Krushna Chandra Dora, Prasanta Murmu, Swarnadyuti Nath
ABSTRACT The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p < .05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg,
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Inhibitory Effects of Modified Atmosphere Packaging Using Pure Oxygen on Discoloration of the Dark Muscle in Cultured Yellowtail (Seriola quinqueradiata) During Refrigerated Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-04-09 Hanying Sun, Yao Wang, Riho Miyazaki, Kenta Ozaki, Satoshi Takeshita, Katsuya Hirasaka, Katsuyasu Tachibana, Yuki Hamada, Shigeto Taniyama
ABSTRACT This study showed that the dark muscle of yellowtail stored in pure O2 had almost unchanged redness, pH, and MetMb formation during 72-hour storage, while the N2 and air groups had significantly lower redness and pH, and significantly higher MetMb formation indices. Lactic acid content showed a significant negative correlation with pH. Pearson correlation analysis demonstrated that the lower
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The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-03-11 Yuanyuan Zhang, Yu Zhang, Huanlu Song, Wenqing Pan, Wanying Chen
ABSTRACT The aim was to study the changes in flavor compounds hydrolyzed by different proteases in fish soup boiled with fish scraps The odor compounds were extracted by solid-phase microextraction (SPME) and analyzed by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS). The state of the distribution of free amino acids, 5’-nucleotides, peptides and equivalent
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Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-03-11 Daniel Vázquez-Sánchez, Elizângela F. V. Nepomuceno, Juliana A. Galvão, Luis F. F. Fabrício, Salete A. Gaziola, Ricardo A. Azevedo, Thais M. F. S. Vieira, Marília Oetterer
ABSTRACT The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH
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Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-02-22 Kajal Chakraborty, Soumya Krishnan, Rekha Devi Chakraborty
Arabian deep-sea red shrimp Aristeus alcocki is considered to be an ideal source of pigments, especially astaxanthin, and its analogs. Extraction of pigments from exoskeleton discards of A. alcocki...
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Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss) J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-02-17 Özen Yusuf Öğretmen
ABSTRACT The aim of this study was to determine the pathogenic microorganisms, antibiotic residues, and metal concentrations in rainbow trout (Oncorhynchus mykiss) fillets grown in 3 different regions in Trabzon and to determine their compliance with the limit values determined by national (Turkish Food Codex) and international legislation (Codex Alimentarius commission, European Comission). Of the
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Seasonal Variation in Proximate Composition and Fatty Acid Profiles of Three Scorpion Fish from the Mediterranean Sea, Turkey J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-02-15 Habil Uğur Koca, Göknur Sürengil, Özgür Aktaş, Faruk Pak, Seval Bahadir Koca
ABSTRACT The protein, lipid, and fatty acid levels of three fish scorpion caught from Mediterranean changed significantly among the seasons (p <0 .05). The highest protein levels were determined in winter, spring, and summer for S. scrofa and in summer for S. elongata and H. dactylopterus. The highest lipid contents were determined in the spring for S. scrofa and S. elongate and in autumn for H. dactylopterus
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Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-02-11 Won Je Jang, Md Tawheed Hasan, So Young Park, Yun Jy Heo, Dong Pil Kim, Jong Min Lee
ABSTRACT This study was conducted to investigate the combination of nisin Z and NaCl as a natural food preservative to improve the quality of fish products under refrigerated temperatures. Treatments against Listeria monocytogenes and Staphylococcus aureus included 1000 IU nisin Z (NZ) in 3% (NZ3), 5% (NZ5), or 7% NaCl solution (NZ7). Both NZ5 and NZ7 showed significantly higher antimicrobial activities
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The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage J. Aquat. Food Prod. Technol. (IF 1.6) Pub Date : 2023-02-09 Tingting Yan, Chunqing Ai, Haoyang Ou, Shuang Song, Sheng Yang, Jingfeng Yang
ABSTRACT This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7