RESUMEN
Sturgeon, with 4 times higher lipid content than silver carp (ubiquitously applied for surimi production in China), affects surimi gelling properties. However, how the flesh lipids affect gelling properties remains unclear. This study investigated how flesh lipids impact surimi gelling properties and elucidated the interaction mechanism between lipids and proteins. Results revealed yellow meat contains 7 times higher lipids than white meat. Stronger ionic protein-protein interactions were replaced by weaker hydrophobic forces and hydrogen bonds in protein-lipid interaction. Protein-lipid interaction zones encapsulated lipid particles, changing protein structure from α-helix to ß-sheet structure thereby gel structure becomes flexible and disordered, significantly diminishing surimi gel strength. Docking analysis validated fatty acid mainly binding at Ala577, Ile461, Arg231, Phe165, His665, and His663 of myosin. This study first reported the weakened surimi gelling properties from the perspective of free fatty acids and myosin interactions, offering a theoretical basis for sturgeon surimi production.
Asunto(s)
Proteínas de Peces , Peces , Geles , Lípidos , Animales , Geles/química , Lípidos/química , Proteínas de Peces/química , Proteínas de Peces/metabolismo , Productos Pesqueros/análisis , Interacciones Hidrofóbicas e Hidrofílicas , Enlace de Hidrógeno , Miosinas/química , Miosinas/metabolismo , Simulación del Acoplamiento Molecular , Ácidos Grasos/química , Ácidos Grasos/metabolismo , Carpas/metabolismo , Unión ProteicaRESUMEN
This study aimed to develop a double-layer film composed of an intelligent, gelatin-based film integrated with active polyvinyl alcohol electrospun nanofibers (PVANFs). Eggplant skin extract (ESE), a colorimetric indicator, was incorporated into the gelatin-based film at varying concentrations ranging from 0 % to 8 % w/w. The gelatin film containing 8 % ESE was identified as the optimal formulation based on its superior color indication, water barrier, and mechanical properties. Savory essential oil (SEO)-loaded PVANFs were electrospun onto the optimized gelatin film to fabricate the double-layer film. Analysis of the chemical and crystalline structures and the double-layer film's thermal properties confirmed the gelatin film's physical integration with PVANFs. Morphological examination revealed a smooth surface on the film and a uniform fibrillar structure within the PVANFs. Furthermore, the developed double-layer film effectively detected spoilage in trout fish while controlling pH, oxidation, and microbial changes during storage.
Asunto(s)
Embalaje de Alimentos , Gelatina , Nanofibras , Alcohol Polivinílico , Gelatina/química , Nanofibras/química , Alcohol Polivinílico/química , Embalaje de Alimentos/instrumentación , Animales , Productos Pesqueros/análisis , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodosRESUMEN
Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between microorganisms and flavor components during fermentation is still unclear. In this study, electronic nose and headspace-solid-phase microextraction-gas chromatography-mass spectrometry analysis were performed to identify flavor components in Mei yu during the fermentation, and the absolute microbial quantification was conducted to identify the diversity and succession of microbial communities. During fermentation, there was an increase in the types of volatile compounds. Alcohols, aldehydes, aromatics and esters were the main flavor compounds and significantly increased in Mei yu, while hydrocarbon and aldehydes significantly decreased. The absolute abundances of Lactobacillus, Lactococcus and Weissella increased significantly after 3 days' fermentation, which were closely associated with the productions of 1-nonanol, 2-methoxy-4-vinylphenol, guaiacol, ethyl palmitate and ethyl caprylate that might though pathways related to fatty acid biosynthesis and amino acid metabolism. However, these genera were negatively correlated with the production of indole. Additionally, the total volatile basic nitrogen (TVB-N) levels of Mei yu fermented during 3 days were within the limits of 25 mg TVB-N/100 g fish, with the contents of free amino acids and lipoxygenase activities were significant lower than that of 4 days' fermentation. In view of food safety and flavor, it suggested that the natural fermented Mei yu at room temperature should be controlled within 3 days. This study highlights the application of absolute quantification to microbiome analysis in traditional fermented Mei yu and provides new insights into the roles of microorganisms in flavor formation during fermentation.
Asunto(s)
Bacterias , Fermentación , Alimentos Fermentados , Microbiología de Alimentos , Cromatografía de Gases y Espectrometría de Masas , Compuestos Orgánicos Volátiles , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/metabolismo , Alimentos Fermentados/microbiología , Animales , Bacterias/metabolismo , Bacterias/clasificación , Productos Pesqueros/microbiología , Productos Pesqueros/análisis , Peces/microbiología , Microbiota , Microextracción en Fase Sólida , Nariz Electrónica , Gusto , Pueblos del Este de AsiaRESUMEN
The oxidation-induced phospholipids (PLs) underwent structural and compositional analysis, alongside the establishment of a simulation system to verify the link between phospholipid oxidation and flavor substances formation in sturgeon caviar. Structural alterations of PLs were tracked using 31P and 1H nuclear magnetic resonance (NMR), electron spin resonance spectroscopy (ESR), and Raman spectroscopy. The findings revealed a reduction in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 82.3% and 10.4% to 58.2% and 5.8% respectively. Free radical signals exhibited an initial increase followed by a decrease. The diminished intensity in Raman spectra at 970 and 1080 cm-1 indicated reduced fat unsaturation attributable to PLs oxidation. Correlation analysis highlighted a significant association between PC and PE containing C22:6, C20:5, C20:4, and C18:2 with flavor substances, suggesting their role as key precursors for flavor development. This study established a theoretical basis for understanding the change of flavor quality in sturgeon caviar during storage.
Asunto(s)
Peces , Oxidación-Reducción , Fosfolípidos , Animales , Fosfolípidos/química , Aromatizantes/química , Gusto , Productos Pesqueros/análisisRESUMEN
The objective of this study was to investigate the nutrient composition of low-grade New Zealand commercial fish (Gemfish and Hoki) roe and to investigate the effects of delipidation and freeze-drying processes on roe hydrolysis and antioxidant activities of their protein hydrolysates. Enzymatic hydrolysis of the Hoki and Gemfish roe homogenates was carried out using three commercial proteases: Alcalase, bacterial protease HT, and fungal protease FP-II. The protein and lipid contents of Gemfish and Hoki roes were 23.8% and 7.6%; and 17.9% and 10.1%, respectively. The lipid fraction consisted mainly of monounsaturated fatty acid (MUFA) in both Gemfish roe (41.5%) and Hoki roe (40.2%), and docosahexaenoic (DHA) was the dominant polyunsaturated fatty acid (PUFA) in Gemfish roe (21.4%) and Hoki roe (18.6%). Phosphatidylcholine was the main phospholipid in Gemfish roe (34.6%) and Hoki roe (28.7%). Alcalase achieved the most extensive hydrolysis, and its hydrolysate displayed the highest 2,2-dipheny1-1-picrylhydrazyl (DPPH)Ë and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The combination of defatting and freeze-drying treatments reduced DPPHË scavenging activity (by 38%), ABTSË scavenging activity (by 40%) and ferric (Fe3+) reducing power by18% (p < 0.05). These findings indicate that pre-processing treatments of delipidation and freeze-drying could negatively impact the effectiveness of enzymatic hydrolysis in extracting valuable compounds from low grade roe.
Asunto(s)
Antioxidantes , Hidrolisados de Proteína , Animales , Antioxidantes/farmacología , Antioxidantes/química , Hidrolisados de Proteína/química , Hidrolisados de Proteína/farmacología , Nueva Zelanda , Liofilización , Hidrólisis , Peces/metabolismo , Péptido Hidrolasas/metabolismo , Péptido Hidrolasas/química , Productos Pesqueros/análisis , SubtilisinasRESUMEN
The physicochemical properties of Nemipterus virgatus surimi gel were investigated, with tremella powder (TP) at concentrations ranging from 0 to 0.5% (w/w) combined with continuous microwave heating (CMH) using water-bath heating (WBH) as control. Results showed that TP addition (0.1%-0.3%, w/w) could significantly enhance the water holding capacity and reduce whiteness and cooking loss, attributed to the changed lateral relaxation time of water distribution. Notably, at 0.3% TP and 80 °C, the gel strength significantly increased by 96.84%, and the hardness, chewiness, and adhesiveness improved, but the quality of surimi decreased above 0.3% TP. The gel network structure was influenced by protein secondary structure composition, especially for increasing ß-sheet in Raman spectra, thus promoting the gel microstructure density and uniform protein distribution. These findings offer insights for enhancing surimi gel quality and broadening tremella application in product processing.
Asunto(s)
Productos Pesqueros , Geles , Microondas , Animales , Geles/química , Productos Pesqueros/análisis , Polvos/química , Culinaria , Calor , Basidiomycota/química , Basidiomycota/efectos de la radiaciónRESUMEN
Frozen surimi sol incline to protein oxidation, but the quality control strategies based on oxidation remain limited. Hence, the antioxidant and cryoprotective effects of γ-polyglutamic acid (γ-PGA) on freeze-thawed salt-dissolved myofibrillar protein (MP) sol were investigated. Results showed that γ-PGA could effectively regulate protein oxidation of MP sol during freeze-thawing with lower carbonyl contents and less oxidative cross-linking. Meanwhile, γ-PGA primely maintained sol protein structures, showing reduction of 15.28% of salt soluble protein contents at γ-PGA addition of 0.04% under unoxidized condition. Additionally, compared to the control group without oxidation treatment, cooking loss of heat-induced gel with 0.04% γ-PGA decreased by 47.19%, while gel strength obviously increased by 57.22% respectively. Overall, moderate γ-PGA addition (0.04%) could inhibit protein oxidation of sol, further improving frozen stability of sol through hydrogen bonds and hydrophobic interaction, but excessive γ-PGA was adverse to sol quality due to severe cross-linking between γ-PGA and MP.
Asunto(s)
Congelación , Oxidación-Reducción , Ácido Poliglutámico , Ácido Poliglutámico/química , Ácido Poliglutámico/análogos & derivados , Ácido Poliglutámico/farmacología , Animales , Productos Pesqueros/análisis , Antioxidantes/química , Antioxidantes/farmacología , Proteínas de Peces/químicaRESUMEN
In this study, ovalbumin (OV) and sodium alginate (SA), two macromolecular complexes, were coagulated into the emulsifier (OV/SA), which stabilized soybean oil by electrostatic interaction, hydrophobic interactions, and hydrogen bonding. The structure of OV/SA and properties of OV/SA Pickering emulsion were investigated. Additionally, the effect of emulsions on the gel and protein properties of hairtail surimi was studied. The results revealed that with the increasing concentration of OV/SA, the particle size and zeta potential value (negative value) of the emulsion initially decreased and then increased, while the rheological properties gradually improved. Compared with the surimi gel directly supplemented with soybean oil, the addition of emulsion enhanced gel strength, whiteness, water holding capacity, and hydrophobic interactions, resulting in a more stable gel network structure. In summary, incorporating emulsion into surimi at the same lipid content not only maintained its gel properties but also improved its color and compensated for lipid loss.
Asunto(s)
Alginatos , Emulsiones , Geles , Ovalbúmina , Tamaño de la Partícula , Reología , Ovalbúmina/química , Emulsiones/química , Alginatos/química , Animales , Geles/química , Interacciones Hidrofóbicas e Hidrofílicas , Bagres , Emulsionantes/química , Productos Pesqueros/análisisRESUMEN
In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The electronic nose analyses confirmed a notable flavor change in fish sauce samples from different stages. During the 12-months fermentation, the total volatile compounds in fish sauce increased from 3.9 mg/L to 13.53 mg/L. Acids, aldehydes, esters and phenols were the main aroma substances and their contents gradually increased during the fermentation process. The PCA of GC-MS and GC-IMS showed that fish sauce samples from different fermentation periods can be well distinguished. A total of 110 volatile compounds identified by GC-MS, and 102 volatile compounds were detected by GC-IMS. Among them, 13 compounds were identified by both GC-MS and GC-IMS. The most varieties (49) of volatiles appeared after 8 months of fermentation. The odor activity value (OAV) analysis showed that 10 volatile compounds were considered as characteristic flavor in traditional fish sauce. The variable influence on projections (VIPs) in PLS-DA models constructed by GC-MS and GC-IMS identified 5 and 10 volatile compounds as biomarkers, respectively. Our results revealed the dynamic changes of characteristic flavor in fish sauce in combination of GC-MS and GC-IMS, which provides theoretical basis for the production and flavor regulation of fish sauce.
Asunto(s)
Nariz Electrónica , Fermentación , Productos Pesqueros , Cromatografía de Gases y Espectrometría de Masas , Odorantes , Microextracción en Fase Sólida , Gusto , Compuestos Orgánicos Volátiles , Cromatografía de Gases y Espectrometría de Masas/métodos , Compuestos Orgánicos Volátiles/análisis , Productos Pesqueros/análisis , Odorantes/análisis , Alimentos Fermentados/análisis , Animales , Pueblos del Este de AsiaRESUMEN
Seafood fraud has become a global issue, threatening food security and safety. Adulteration, substitution, dilution, and incorrect labeling of seafood products are fraudulent practices that violate consumer safety. In this context, developing sensitive, robust, and high-throughput molecular tools for food and feed authentication is becoming crucial for regulatory purposes. Analytical approaches such as proteomics mass spectrometry have shown promise in detecting incorrectly labeled products. For the application of these tools, genome information is crucial, but currently, for many marine species of commercial importance, such information is unavailable. However, when combining proteomic analysis with spectral library matching, commercially important fish species were successfully identified, differentiated, and quantified in pure muscle samples and mixtures, even when genome information was scarce. This study further tested the previously developed spectral library matching approach to differentiate between 29 fish species from the North Sea and examined samples including individual fish, laboratory-prepared mixtures and commercial products. For authenticating libraries generated from 29 fish species, fresh muscle samples from the fish samples were matched against the reference spectral libraries. Species of the fresh fish samples were correctly authenticated using the spectral library approach. The same result was obtained when evaluating the laboratory-prepared mixtures. Furthermore, processed commercial products containing mixtures of two or three fish species were matched against these reference spectral libraries to test the accuracy and robustness of this method for authentication of fish species. The results indicated that the method is suitable for the authentication of fish species from highly processed samples such as fish cakes and burgers. The study shows that current and future challenges in food and feed authentication can efficiently be tackled by reference spectral libraries method when prospecting new resources in the Arctic.
Asunto(s)
Productos Pesqueros , Peces , Contaminación de Alimentos , Animales , Peces/clasificación , Productos Pesqueros/análisis , Contaminación de Alimentos/análisis , Proteómica/métodos , Alimentos Marinos/análisis , Espectrometría de Masas/métodosRESUMEN
To investigate the quality of different ozone-oxidized surimi gels and their in vitro digestion and absorption characteristics, surimi rinsed with different concentrations of ozonated water (0, 8, 26 mg/L) were prepared. Then, the degree of oxidation and gel structure of surimi were determined, the in vitro digestion and absorption of the gels were simulated, and the digestion and absorption products were analyzed by LC-MS/MS. The results showed that the quality of surimi gels was improved after proper ozone oxidation. After ozone water rinsing, the dry matter digestibility, peptide, and amino acid content increased, and the changes of all three were in line with the Logistic kinetic model (R2 = 0.95-0.99). Caco-2 cell absorption experiments showed that the absorption rate of peptides and amino acids decreased after ozone water rinsing. In summary, ozone oxidation can promote the digestion of surimi gels, but it also reduces the absorption of peptides and amino acids by Caco-2 cells. This study provides a reference for the application of ozone in the food field.
Asunto(s)
Carpas , Digestión , Productos Pesqueros , Oxidación-Reducción , Ozono , Ozono/química , Células CACO-2 , Animales , Humanos , Productos Pesqueros/análisis , Carpas/metabolismo , Geles/química , Aminoácidos/metabolismo , Aminoácidos/análisis , Espectrometría de Masas en Tándem , Absorción Intestinal , PéptidosRESUMEN
Processing conditions applied during food production could affect food component contents and bioaccessibility. Here, possible changes in Hg and Se total and species contents and bioaccessibility have been tracked in each stage of the production chain of processed fish-derived products. Therefore, Se:Hg molar ratio and Selenium Health Benefit Value (HBVSe) were calculated for final products and raw materials, resulting favorable in all cases, suggesting the safety of surimi-based products regarding mercury. Speciation studies revealed the presence of SeMeSeCys and SeMet in all samples. Thus, the integrity of the selenium species seems to be maintained. Moreover, in vitro gastrointestinal digestion model evidenced that Se bioaccessibility ranged between 20-39 % for all samples, while in case of Hg was between 8-37 %. Additionaly, SeMeSeCys and SeMet were also identified in the gastrointestinal extracts. Finally, no cytotoxicity was observed after exposure of Caco-2 cells to the gastrointestinal extracts.
Asunto(s)
Productos Pesqueros , Mercurio , Selenio , Células CACO-2 , Humanos , Selenio/análisis , Selenio/toxicidad , Productos Pesqueros/análisis , Mercurio/análisis , Mercurio/toxicidad , Mercurio/metabolismo , Animales , Peces , Disponibilidad Biológica , Contaminación de Alimentos , Manipulación de Alimentos/métodos , DigestiónRESUMEN
The quality of surimi, widely used in processed seafood, is compromised by freeze-thaw cycles, leading to protein denaturation and oxidative degradation. The objective of this study is to explore the effects of adding natural whey peptide hydrolysate (WPH) on the myofibrillar proteins of repeatedly freeze-thawed surimi. Results indicated surimi treated with 15% WPH exhibited only a 128% increase in surface hydrophobicity and a maximum peroxide value of 7.84 µg/kg, significantly lower than the control group. Additionally, salt-soluble protein content, emulsification activity, and stability decreased with the increase in freeze-thaw cycles. With a 15% WPH offering the most significant protective effect, evidenced by reductions of only 25.02%, 42.52% and 37.02% in salt-soluble protein content, emulsification activity, and stability, respectively. These outcomes demonstrate that WPH effectively reduces protein denaturation during repeated freeze-thaw processes. Future research should explore the molecular mechanisms underlying WPH's protective effects and evaluate their applicability in other food systems.
Asunto(s)
Congelación , Hidrolisados de Proteína , Proteína de Suero de Leche , Proteína de Suero de Leche/química , Hidrolisados de Proteína/química , Animales , Productos Pesqueros/análisis , Proteínas Musculares/química , Proteínas de Peces/química , Proteínas Anticongelantes/química , Interacciones Hidrofóbicas e Hidrofílicas , Manipulación de AlimentosRESUMEN
Previously, we identified sarcoplasmic serine proteinase (SSP) as a modori-inducing proteinase from threadfin bream belly muscle. In this study, we investigated the autolytic activity of commercial threadfin bream surimi under modori-inducing conditions. High autolytic activity was detected in commercial surimi and was inhibited by a soybean trypsin inhibitor, indicating that SSP still remained in the commercial surimi. The effects of soy protein, defatted soy protein (DSP) and isolated soy protein (ISP), on SSP activity and surimi-gel properties were evaluated. The results showed that the modori phenomenon was induced at 70 °C, and that both DSP and ISP suppressed SSP activity and strengthened the breaking strength and breaking distance of the modori-induced gel. Surimi-gel with DSP performed better on gel whiteness than that of ISP, and 1 g/kg DSP had optimal gel properties. In conclusion, soy protein proved to be a good natural food additive for surimi-gel production of threadfin bream.
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Aditivos Alimentarios , Proteínas de Soja , Animales , Proteínas de Soja/química , Aditivos Alimentarios/análisis , Aditivos Alimentarios/química , Proteínas de Peces/química , Geles/química , Productos Pesqueros/análisis , PerciformesRESUMEN
To improve nutritional health, a low-salt (0.5 %) silver carp (Hypophthalmichthys molitrix) surimi gel with α-tocopherol, soybean oil, and glyceryl monostearate oleogel was fabricated and evaluated for textural qualities, lipid oxidation, and in-vitro digestion analysis. Based on the texture profile analysis, gel strength, water holding capacity (WHC), rheological, protein secondary structure, and microstructural examination, 5 % oleogel addition to low-salt surimi exhibited similar physicochemical properties to regular-salt surimi gels. By crosslinking myosin and filling protein network voids, the oleogel increased surimi gel density. Increasing oleogel content improved the physicochemical qualities of heat-induced surimi, causing protein aggregation during digestion and reducing digestibility. The presence of oleogel altered protein secondary structure, reducing α-helix content and increasing ß-sheet and other structures, enhancing WHC and gel strength of low salt surimi. Adding oleogel improved the antioxidant activity of digestive solutions. This study will help understand myosin-oleogel interaction and the development of sustainable and nutritious surimi-based foods.
Asunto(s)
Carpas , Digestión , Productos Pesqueros , Geles , Aceite de Soja , alfa-Tocoferol , Animales , alfa-Tocoferol/química , Aceite de Soja/química , Productos Pesqueros/análisis , Geles/química , Compuestos Orgánicos/química , Monoglicéridos/química , Monoglicéridos/farmacología , Proteínas de Peces/química , Reología , GlicéridosRESUMEN
Protein-rich fish processing by-products, often called rest raw materials (RRM), account for approximately 60% of the total fish biomass. However, a considerable amount of these RRM is utilized for low-value products such as fish meal and silage. A promising and valuable approach for maximizing the utilization of RRM involves the extraction of bioactive fish protein hydrolysate (FPH). This review assesses and compares different hydrolyzation methods to produce FPH. Furthermore, the review highlights the purification strategy, nutritional compositions, and bioactive properties of FPH. Finally, it concludes by outlining the application of FPH in food products together with various safety and regulatory issues related to the commercialization of FPH as a protein ingredient in food. This review paves the way for future applications by highlighting efficient biotechnological methods for valorizing RRM into FPH and addressing safety concerns, enabling the widespread utilization of FPH as a valuable and sustainable source of protein.
Asunto(s)
Proteínas de Peces , Peces , Hidrolisados de Proteína , Hidrolisados de Proteína/química , Animales , Proteínas de Peces/química , Manipulación de Alimentos , Hidrólisis , Productos Pesqueros/análisisRESUMEN
In this study, the comprehensive quality characteristics and proteome changes of snakehead (Channa argus) surimi gel under different atmospheric cold plasma (ACP) treatment times were systematically analyzed and compared. The results showed that the ubiquitin-associated proteins and heat shock proteins were activated after ACP treatment for 90 s (ACP90), thus inducing rearrangement of surimi structural proteins. Meanwhile, the increased hydrophobic interactions and disulfide bonds might strengthen the interactions among the myofibrillar protein, keratin, and type-I collagen, which led to the formation of a dense gel network. Moreover, the high nodality between actin and myosin promoted the regulation of muscle contraction by changing the spatial obstruction of their binding sites. These beneficial effects obviously contributed to the superior water-holding capacity (76.13%), gel strength (285.6 g·cm) and viscoelasticity of snakehead surimi in the ACP90 group. These results would provide some useful information for the in-depth and efficient processing of surimi products.
Asunto(s)
Proteínas de Peces , Peces , Gases em Plasma , Proteómica , Animales , Productos Pesqueros/análisis , Proteínas de Peces/química , Proteínas de Peces/efectos de los fármacos , Manipulación de Alimentos , Gelatina/química , Gelatina/efectos de los fármacos , Gases em Plasma/química , Gases em Plasma/farmacologíaRESUMEN
N-Nitrosamines (NAs) pose a threat to food safety due to their carcinogenic and mutagenic properties. In this study, we developed and validated a QuEChERS-based LC-MS/MS method for the simultaneous analysis of 11 NAs in 74 processed fish meat, processed meat, and salted fish products. Sample preparation was optimized by screening two versions of QuEChERS buffer, four extraction methods, and eight purification methods. The optimal analytical approach was validated for three product categories in terms of linearity, matrix effects, accuracy, and precision. Satisfactory precision and accuracy were demonstrated, with relative recoveries of 70-120% for the 11 NAs. The limits of detection for fish meat, processed meat, and salted fish products were 0.12-7.50, 0.12-4.14, and 0.10-7.81 ng·g-1, respectively. Among the 11 NAs, nine were detected in all 74 samples. This methodology could be applied to monitor NA levels to ensure the safety and quality of food products.
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Productos Pesqueros , Peces , Contaminación de Alimentos , Cromatografía Líquida con Espectrometría de Masas , Productos de la Carne , Nitrosaminas , Animales , Cromatografía Líquida de Alta Presión , Productos Pesqueros/análisis , Contaminación de Alimentos/análisis , Límite de Detección , Cromatografía Líquida con Espectrometría de Masas/métodos , Productos de la Carne/análisis , Nitrosaminas/análisis , Espectrometría de Masas en Tándem/métodosRESUMEN
This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the consequent effect was evaluated by the taste and aroma of anchovy fish sauce. Through reaction surface methodology, the optimal working paratmeters were determined to adsorbent composition of 2% activated carbon and 0.9% diatomite under temperature of 27 °C for 97 min. Upon optimized settings at industrial scale, there were effective reductions in tryptamine (by 100%), cadaverine (by 10%), histamine (by 61%), and tyramine (by 96%), while the changes in taste-related amino nitrogen, total nitrogen, free amino acids, and color were minimum. In addition, off-flavor-causing compounds, such as alcohols and acids, were removed by the developed method. From the obtained results, the activated carbon-based two-stage adsorption approach can provide the framework for control of BAs contents in fish-based sauces or stocks at commercial and industrial scales.
Asunto(s)
Aminas Biogénicas , Carbón Orgánico , Productos Pesqueros , Peces , Aminas Biogénicas/análisis , Aminas Biogénicas/química , Productos Pesqueros/análisis , Animales , Adsorción , Carbón Orgánico/química , Gusto , Humanos , Manipulación de Alimentos , Odorantes/análisisRESUMEN
Salt-tolerant proteases with remarkable stability are highly desirable biocatalysts in the salt-fermented food industry. In this study, the undigested autocleavage product of HlyA (halolysin A), a low-salt adapted halolysin from halophilic archaeon Halococcus salifodinae, was investigated. HlyA underwent autocleavage of its C-terminal extension (CTE) at temperatures over 40 °C or NaCl concentrations below 2 M to yield HlyAΔCTE. HlyAΔCTE demonstrated robust stability over a wide range of -20-60 °C, 0.5-4 M NaCl, and pH 6.0-10.0 for at least 72 h. Notably, HlyAΔCTE is the first reported halolysin with such exceptional stability. Compared with HlyA, HlyAΔCTE preferred high temperatures (50-75 °C), low salinities (0.5-2.5 M NaCl), and near-neutral (pH 6.5-8.0) conditions to achieve high activity, consistently with its production conditions. HlyAΔCTE displayed a higher Vmax value against azocasein than HlyA. During fish sauce fermentation, HlyAΔCTE significantly enhanced fish protein hydrolysis, indicating its potential as a robust biocatalyst in the salt-fermented food industry.