Effect of coating on flavor metabolism of fish under different storage temperatures

Food Chemistry: X - Tập 13 - Trang 100256 - 2022
Xin Li1,2, Zongcai Tu1,3, Xiao‐Mei Sha1, Zhongying Li1, Jinlin Li1, Mingzheng Huang4
1National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
2School of Public Health /the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
3State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
4College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, China

Tóm tắt

Từ khóa


Tài liệu tham khảo

Aksoy, 2019, Effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat, Foods, 8, 216, 10.3390/foods8060216

Cardoso, 2019, Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites, Meat Science, 152, 20, 10.1016/j.meatsci.2019.02.009

Dave, 2011, Meat spoilage mechanisms and preservation techniques: A critical review, American Journal of Agricultural and Biological Sciences, 6, 486, 10.3844/ajabssp.2011.486.510

Ding, 2020, Effect of fatty acids on the flavor formation of fish sauce, LWT, 134, 110259, 10.1016/j.lwt.2020.110259

Egelandsdal, 2019, Detectability of the degree of freeze damage in meat depends on analytic-tool selection, Meat Science, 152, 8, 10.1016/j.meatsci.2019.02.002

Ezati, 2021, Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork, Food Chemistry, 337, 127995, 10.1016/j.foodchem.2020.127995

Feng, 2017, Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage, Food and Bioprocess Technology, 10, 89, 10.1007/s11947-016-1798-7

Ghafoor, 2020, Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods, LWT, 126, 109354, 10.1016/j.lwt.2020.109354

Giorgio, 2019, Flavored oven bags for cooking meat based on proteins, LWT, 101, 374, 10.1016/j.lwt.2018.11.002

Huang, 2019, Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC×GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation, Food Research International, 115, 32, 10.1016/j.foodres.2018.07.056

Khan, 2015, Meat flavor precursors and factors influencing flavor precursors-A systematic review, Meat Science, 110, 278, 10.1016/j.meatsci.2015.08.002

Li, 2017, Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus) Fillets, Journal of Food Processing and Preservation, 41, e13088, 10.1111/jfpp.13088

Li, 2017, Characterization of volatile compounds in grass carp (ctenopharyngodon idellus) soup cooked using a traditional chinese method by GC-MS, Journal of Food Processing and Preservation, 41, e12995, 10.1111/jfpp.12995

Li, 2021, Effect of different stocking densities on fish growth performance: A meta-analysis, Aquaculture, 544, 737152, 10.1016/j.aquaculture.2021.737152

Li, 2020, Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants, Food Science & Nutrition, 8, 3099, 10.1002/fsn3.1526

Listrat, 2016, How muscle structure and composition influence meat and flesh quality, The Scientific World Journal, 2016, 1, 10.1155/2016/3182746

Lou, 2021, Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage, Food Control, 123, 107697, 10.1016/j.foodcont.2020.107697

Maqsood, 2014, Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review, Comprehensive Reviews in Food Science and Food Safety, 13, 1125, 10.1111/1541-4337.12106

Moreira, 2019, Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere, LWT, 101, 711, 10.1016/j.lwt.2018.11.060

Oussalah, 2007, Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes, Food Control, 18, 414, 10.1016/j.foodcont.2005.11.009

Poojary, 2017, Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms, Food Chemistry, 234, 236, 10.1016/j.foodchem.2017.04.157

Roura, 1992, Conformational Change in Actomyosin from Post-spawned Hake Stored on Ice, Journal of Food Science, 57, 1109, 10.1111/j.1365-2621.1992.tb11274.x

Ruiz-Capillas, 2001, Changes in free amino acids during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index, European Food Research & Technology, 212, 302, 10.1007/s002170000232

Shahidi, 2018, Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion, Journal of Food Bioactives, 3, 8, 10.31665/JFB.2018.3149

Shahidi, 2022, Preservation of aquatic food using edible films and coatings containing essential oils: A review, Critical Reviews in Food Science and Nutrition, 62, 66, 10.1080/10408398.2020.1812048

Shahidi, 2020, Lipid-derived flavor and off-flavor of traditional and functional foods: An overview, Journal of Food Bioactives, 10, 10.31665/JFB.2020.10224

Sharedeh, 2015, Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure, Meat Science, 110, 24, 10.1016/j.meatsci.2015.07.004

Spence, & Charles (2015). Multisensory Flavor Perception. Cell, 161(1), 24-35. https://doi.org/10.1016/j.cell.2015.03.007.

Sun, 2019, Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 C, Food Chemistry, 272, 643, 10.1016/j.foodchem.2018.08.040

Vital, 2018, Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils, Journal of food science and technology, 55, 4945, 10.1007/s13197-018-3429-y

Wasson, 1993, Fish muscle proteases and heat-induced myofibrillar degradation: A review, Journal of Aquatic Food Product Technology, 1, 23, 10.1300/J030v01n02_05

Wei, 2021, The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols, Food Chemistry, 335, 127647, 10.1016/j.foodchem.2020.127647

Wen, 2019, Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage, Meat Science, 156, 33, 10.1016/j.meatsci.2019.05.011

Xu, 2019, Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit, Food Chemistry, 288, 201, 10.1016/j.foodchem.2019.03.024

Xu, 2019, The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics, Food Chemistry, 289, 482, 10.1016/j.foodchem.2019.03.080

Yu, 2018, The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage, Food Chemistry, 242, 412, 10.1016/j.foodchem.2017.09.037