Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities.

The synergistic impact of ultrasound and Nano-water retaining agent on the cryoprotective effect on crayfish during frozen storage was investigated. The samples soaked in water-retaining agent (WRA), ultrasonic 60 W treatment combined with water-retaining agent (WRA-US60W) and ultrasonic 80 W treatment combined with water-retaining agent (WRA-US80W) were frozen storage at -18 °C. The indices of frozen storage in 0, 7, 14, 21, 28, 35 and 42 days were measured. The results showed that there was a significant difference in the soaking weight gain, thawing loss, water content and water activity between control group and WRA groups (P < .05). The ultrasound combined with WRA treatment showed better water retention effect. The water holding capacity of heat induced gel decreased continuously during the frozen storage period, and the WRA-US60W group exhibited significantly higher values than that of other treatment groups (P < .05). The texture characteristics of hardness, elasticity and chewiness had a significant change (P < .05). The development of total volatile base nitrogen content, myofibrillar protein content and Ca2+-ATPase activity of muscle protein were significantly delayed by WRA-US60W treatment, maintaining the integrity of tissue structure. Therefore, WRA-US60W treatment was found effectively improving the quality of crayfish during frozen storage.

Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes.

BACKGROUND: Atmospheric cold plasma (ACP) has emerged as a potential alternative to traditional methods for non-thermal food decontamination. However, few data are available about ACP treatment for seafood. In this study, dielectric barrier discharge (DBD) was applied to generate CP, and the aim of the study was to investigate the effectiveness of DBD-ACP on improving the quality of chub mackerel on the basis of chemical, microbial and sensory characteristics. RESULTS: The effect of DBD-ACP on the quality of chub mackerel (Scomber japonicus) during storage was examined. Results revealed that the optimal voltage level and exposure time of this treatment were 60 kV and 60 s respectively, and such conditions exhibited excellent inactivation efficacy and weak influence on proximate chemical compositions. Variations in total viable count (TVC), sensory scores and total volatile basic nitrogen (TVB-N) indicated that ACP treatment extended the shelf life of chub mackerel to 14 days, whereas samples without this treatment exceeded the limits of the three parameters after 6 days. The slow development rates of peroxide value (PV) and thiobarbituric acid (TBA) value implied that lipid oxidation was also effectively retarded by ACP exposure. Scanning electron microscopy confirmed that CP could effectively delay the degradation of myofibrillar proteins and enhance the stability of tissue structures. CONCLUSION: The excellent antimicrobial efficacy of ACP treatment makes it a potential and promising alternative to other seafood preservation technology. This is the first report on the application of ACP to seafood, which is essential to perishable food storage. © 2018 Society of Chemical Industry.

Radiation Doses From the Norwegian Diet.

Ingestion doses between and within countries are expected to vary significantly due to differences in dietary habits and geographical variations in radionuclide concentrations. This paper presents the most comprehensive assessment to date of the effective radiation dose from the Norwegian diet, from natural as well as anthropogenic radionuclides. Ingestion doses to the Norwegian public are calculated using national dietary statistics and the most relevant radionuclide concentration data for the various food products. The age-weighted average effective dose received by the Norwegian population from the diet is estimated at 0.41 mSv y from naturally occurring radionuclides and 0.010 mSv y from anthropogenic radionuclides. This is approximately 50% higher than the estimated world average. Fish and shellfish is the food group that provides the largest dose contribution from the average Norwegian diet. Although the average dose from anthropogenic radionuclides today is low, the exposure may still be significant for certain critical groups-especially persons who consume large amounts of reindeer meat from the regions that received significant radioactive fallout after the Chernobyl accident. Furthermore, persons with high Rn concentrations in their drinking water are among those receiving the highest ingestion doses in Norway.

Effect of electron beam and gamma radiation on drug-susceptible and drug-resistant Listeria monocytogenes strains in salmon under different temperature.

AIMS: To investigate the effect of gamma radiation and high energy electron beam doses on the inactivation of antibiotic-susceptible and antibiotic-resistant Listeria monocytogenes strains inoculated on the surface of raw salmon fillets stored at different temperature (-20, 4 and 25°C). METHODS AND RESULTS: The population of bacteria strains resistance to penicillin, ampicillin, meropenem, erythromycin and trimethoprim-sulfamethoxazole was generated. When using gamma irradiation, the theoretical lethal dose ranged from 1·44 to 5·68 kGy and for electron beam the values ranged from 2·99 to 6·83 kGy. The theoretical lethal dose for both radiation methods was higher for antibiotic-resistant strains. Gamma radiation proved to be a more effective method for extending salmon fillet shelf-life. The evaluation of pulsed-field gel electrophoresis electrophoregram revealed that the repair of radiation-caused DNA damage occurred faster in antibiotic-resistant L. monocytogenes strains. The number of live L. monocytogenes cells, 40 h after irradiation, also was higher in antibiotic-resistant strain suspension. CONCLUSIONS: The present study showed that gamma radiation was more effective in the elimination of the tested micro-organisms and food preservation, than a high energy electron beam. The antibiotic-resistant L. monocytogenes strains were more resistant to both radiation methods. SIGNIFICANCE AND IMPACT OF THE STUDY: There are a lot of research on the effect of radiation on the number of bacteria in food products. However, there is almost no information about the effect of strain properties, such as drug susceptibility, virulence, etc., on their resistance to ionizing radiation. An increasing number of drug resistant bacterial strains isolated from food, encourages to take up this research subject.

Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets.

Irradiation can extend the shelf-life of fish, but it may cause unacceptable change on quality. Since rose polyphenols have high antioxidant and antibacterial activities, this study evaluated the combined effect of polyphenol-chitosan coatings and irradiation (3 kGy) on the microbial and sensory qualities of carp fillets during storage at 4 °C. A dose of 3 kGy irradiation reduced the initial total viable counts (TVC) and psychrophiles, and increased the initial b* and thiobarbituric acid reactive substance (TBARS) values. During storage, TBARS, TVC and psychrophiles of nonirradiated samples increased faster and were higher than those irradiated. Regardless of irradiation treatment, samples coated with chitosan containing rose polyphenols had lower TBARS, pH and bacteria than that in no coating or chitosan coating batches. Carp treated with combined treatment could preserve an acceptable sensory quality at the end of storage. The result indicated that polyphenol-chitosan coating combined with irradiation can maintain fish quality by preventing bacterial growth, oxidation, and changes in color and sensory acceptability.

Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets.

The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm2 ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a* values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L* values and lipid oxidation were not influenced (P > 0.05) by UV-C light. Fillets treated with a low UV-C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV-C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.

Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood.

This study investigated the effects of different doses of UV-C light at 253.7 nm (0-18 kJ/m(2)) on the reduction of Escherichia coli,Staphylococcus aureus and Bacillus cereus in contaminated seasoned dried filefish (Thamnaconus modestus) and sliced squid (Todarodes pacificus) surfaces and sensory quality. The counts of all three bacteria were significantly (P < 0.05) reduced by the increase of UV-C dosage.E. coli,S. aureus and B. cereus on filefish with 18 kJ/m(2)of UV-C maximally reduced by 2.70, 2.55 and 2.57 log CFU/g, respectively; however, on the sliced squid using the same UV dose reduced the same bacteria by 1.35, 0.54 and 1.05 log CFU/g, respectively. However, the results suggest that 6 to 9 kJ/m(2)of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality. However, S. aureus levels on sliced squid will require a combination of UV-C light and chemical treatment.

Feasibility of microwave-induced combustion for trace element determination in Engraulis anchoita by ICP-MS.

A method based on microwave-induced combustion (MIC) was developed for fish (Engraulis anchoita) digestion and subsequent determination of As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Se, and Zn by inductively coupled plasma mass spectrometry (ICP-MS). A reflux step (5 min) was applied to improve absorption and recovery of analytes. Nitric acid was investigated as absorbing solution and suitable results were achieved using 5 mol L⁻¹ HNO3. Microwave-assisted digestion in closed vessels using concentrated HNO3 was also evaluated for comparison of results. Both sample preparation methods were considered suitable for sample digestion but MIC was preferable not only because diluted HNO3 can be used as absorbing solution but also because it provides higher efficiency of digestion and also better limits of detection. Accuracy was evaluated by the analysis of certified reference materials (DORM-2 and TORT-2) after MIC digestion with subsequent determination by ICP-MS. Agreement with certified values was better than 94%.

Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 < BDE-15), while the non-volatile BDE-209 was partly transformed. Additional experiments in a household microwave provided similar results, except that no transformation was observed for BDE-209. The model cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

Thermoluminescence analysis of irradiated oyster shells.

This paper reports the thermoluminescence (TL) analysis performed on the oyster shells powder. TL response of (60)Co gamma-rays irradiated samples were studied in the range from 80 Gy to 8 kGy doses. TL signal of irradiated shell powder was higher as compared to the unirradiated control samples, which allowed to identify the irradiated oysters. Results show that the oyster shells have good TL properties and can be useful for the identification of irradiated seafood as well as for the evaluation of the treatment dose.

Control of the potential health hazards of smoked fish by gamma irradiation.

This study aims to control the presence of Listeria monocytogenes and Vibrio parahaemolyticus and the formation of biogenic amines in cold-smoked salmon by gamma irradiation. Irradiation at doses of 3 and 1 kGy inactivated 6.59 and 6.05 log cfu/g of L. monocytogenes and V. parahaemolyticus in the inoculated samples, respectively. Furthermore, irradiation of the un-inoculated samples significantly decreased their microbial populations of mesophilic aerobic bacteria, anaerobic bacteria, psychrophilic bacteria, lactic acid bacteria, and molds and yeasts. The Enterobacteriaceae were almost undetectable in samples irradiated at 2 kGy dose. The concentrations of biogenic amines significantly decreased in the irradiated samples due to microbial inactivation. However, irradiation of samples had no significant effects on their moisture and salt contents as well as on their pH values, total volatile base nitrogen, and trimethylamine nitrogen contents, but significantly decreased their amounts of phenolic compounds and increased their levels of thiobarbituric acid reactive substances. Moreover, irradiation treatments at doses up to 3 kGy showed no significant effect on the sensory acceptability of samples. Therefore, gamma irradiation at dose of 3 kGy can be successfully applied to provide significant improvement in the safety of cold smoked salmon with respect to L. monocytogenes, V. parahaemolyticus, and biogenic amines without adverse effects on chemical or sensory quality attributes of the product.

Radiation inactivation of foodborne pathogens on frozen seafood products.

Foodborne illness due to consumption of contaminated seafood is, unfortunately, a regular occurrence in the United States. Ionizing (gamma) radiation can effectively inactivate microorganisms and extend the shelf life of seafood. In this study, the ability of gamma irradiation to inactivate foodborne pathogens surface inoculated onto frozen seafood (scallops, lobster meat, blue crab, swordfish, octopus, and squid) was investigated. The radiation D(10)-values (the radiation dose needed to inactivate 1 log unit of a microorganism) for Listeria monocytogenes, Staphylococcus aureus, and Salmonella inoculated onto seafood samples that were then frozen and irradiated in the frozen state (-20°C) were 0.43 to 0.66, 0.48 to 0.71, and 0.47 to 0.70 kGy, respectively. In contrast, the radiation D(10)-value for the same pathogens suspended on frozen pork were 1.26, 0.98, and 1.18 kGy for L. monocytogenes, S. aureus, and Salmonella, respectively. The radiation dose needed to inactivate these foodborne pathogens on frozen seafood is significantly lower than that for frozen meat or frozen vegetables.

Identification of irradiated prawn (Penaeus monodon ) using thermoluminescence and 2-alkylcyclobutanone analyses.

Thermoluminescence (TL) and 2-alkylcyclobutanone (2-ACB) analyses were performed to identify irradiated prawns ( Penaeus monodon ). With the TL method, minerals were extracted from prawns using acid hydrolysis. The experimental results satisfied the evaluation criteria of European Norm (EN) 1788, even after low-dose irradiation (0.5 kGy) and a 60 day storage at -20 °C. With the 2-ACB method, 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) were successfully extracted from prawns by direct solvent extraction with purification using a conventional silica column and a sulfoxide column, which was used for 2-ACB for the first time. Both 2-ACB derivatives were absent from the non-irradiated samples but were identified in all irradiated samples by gas chromatography-mass spectrometry. Moreover, 2-DCB and 2-TCB production correlated with the applied dose (2.5-10 kGy), and the correlation did not diminish after 60 days of storage at -20 °C for any dose. Therefore, these two techniques provide rapid, simple, and promising methods for routine investigation of frozen prawns.

Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).

The effects of vacuum packaging followed by gamma irradiation treatment (1.5 kGy) on the shelf-life of fillets of chub mackerel (Scomber japonicus) were examined, during chill storage. The control and the treated packs were analyzed periodically for chemical (TMA, TBARS, biogenic amines) and microbial characteristics. Based on chemical and microbial data, vacuum packaging - by itself - was improper in extending the shelf-life of chub mackerel, estimated to 7 days. On the 7th day, TMA and Histamine contents reached the defect action levels, associated with the presence of mesophiles (3.7 log UFC/g); total coliforms (3.5 log UFC/g); staphylococci (1.9 log UFC/g) and the emergence of Pseudomonas (1.7 log UFC/g), in both the control and the vacuum packaged lots. Combination of vacuum packaging and gamma-irradiation was found to delay the spoilage during 14 days of refrigerated storage, based on chemical and microbial analyses. Similarly, consumer hedonic tests were performed to determine the effect of different treatments on the taste of fish fillets. For all treatments, consumers failed to discriminate treated samples from the control, on the 2nd day of storage (p > 0.05). The acceptability test showed that low-dose irradiation (1.5 kGy) optimised the sensory quality, on the 3rd day of storage (p < 0.05). The employment of vacuum packaging combined to a low-dose gamma-irradiation (1.5 kGy) on chub mackerel is recommended to enhance microbiological quality (4 log reduction), alleviate chemical changes and extend the shelf-life by 7 days, leading to consumer appreciation of these products.

Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets.

The effect of gamma radiation (0, 1, 3, and 5 kGy) on the shelf life of farmed rainbow trout (Oncorhynchus mykiss) fillets that were treated with sodium acetate and vacuum packaged and subsequently stored under refrigeration was studied by measuring microbiological, chemical, and organoleptic changes. Radiation affected populations of bacteria, namely, H2S-producing bacteria and Enterobacteriaceae (P < 0.05). Initial total viable counts of the control samples were ca. 4.41 log CFU/g, whereas the respective counts in samples irradiated at 1, 3, and 5 kGy were 3.08, 1.46, and < or = 1 log CFU/g at day 1 of refrigerated storage. The maximum count of Enterobacteriaceae reached 2.29 and 1.45 log CFU/g at the end of storage for 1 and 3 kGy, respectively, but at a 5-kGy dose no growth of Enterobacteriaceae was observed. Of the biochemical indicators, thiobarbituric acid values for irradiated trout were higher than for nonirradiated fish (P < 0.05). Sensory evaluation (taste) showed a reasonable and good correlation with bacterial populations with storage time. The results revealed that radiation at a high dose (5 kGy) might induce lipid and protein oxidation, although the growth of microorganisms was inhibited. Therefore, radiation at a low dose (3 kGy) could be used to control the microbial and safety biochemical indices of O. mykiss for up to 4 weeks at refrigerator temperature without adverse effects on quality and acceptability.

Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection.

Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.

Radiation D10-values on thawed and frozen catfish and tilapia for finfish isolates of Listeria monocytogenes.

With the popularity of catfish and tilapia in the healthy diet, the consumption and harvesting of farm-raised finfish have increased. Since 1987 the pathogenic bacterium Listeria monocytogenes has been isolated from seafood, particularly farm-raised catfish in the United States. Seafood isolates of L. monocytogenes are now available. In order to maintain the raw finfish product, nonthermal interventions to remove bacterial pathogens need to be evaluated using these isolates. A nonthermal intervention process, irradiation, was used to determine the destruct values of the L. monocytogenes seafood isolates along with a nonpathogenic Listeria strain and an L. monocytogenes strain previously studied. The irradiation destruct values were obtained for each individual isolate inoculated on raw and frozen catfish or tilapia irradiated at 4 or -10 degrees C. The Dradiation values obtained for L. monocytogenes inoculated on raw or frozen catfish did not differ (P > 0.05) from the values obtained for strains inoculated on the raw or frozen tilapia. The Dradiation-values ranged from 0.48 to 0.85 kGy, with an average of 0.62 +/- 0.09 kGy, which is typical for Listeria. The data obtained have identified a multi-isolate cocktail that can be used for future radiation inactivation studies for L. monocytogenes inoculated on finfish.

Suitability of tryptophan radiation products as markers for the detection of gamma-irradiated protein rich food.

During gamma-irradiation (5 kGy) of aqueous tryptophan (Trp) solutions small amounts of 5-, 6-, and 7-hydroxytryptophan (OH-Trp) (0.04-0.08 Mol-%) are formed. Protein rich food like shrimps contain reasonable amounts of non-protein bound Trp (100 mg/kg). In order to detect the treatment of shrimps with gamma-irradiation a method for the determination of OH-Trp in gamma-irradiated shrimps was developed. After homogenization, squeezing of shrimp samples and protein precipitation, a two-step-SPE-clean up was performed using a C18-cartridge and a propylsulfonic acid cation-exchange SPE followed by HPLC analysis with electrochemical detection (750 mV). Results showed that 5-OH-Trp contents in shrimp samples increased with applied doses up to 3 kGy and then decreased with higher doses. Other OH-Trp isomers were not detectable in the irradiated shrimps. Similarly no formation of 4-, 6-, and 7-OH-Trp was detected in model solutions containing the same amino acid composition as in shrimps. This indicates a suppression of the reaction of OH-radicals with Trp by the 300 fold molar excess of other amino acids acting as well as radical scavengers. Therefore, non-physiological OH-Trp isomers formed from free Trp are not suitable as markers for the detection of gamma-irradiated protein-rich foodstuff.

Irradiation as a method for decontaminating food. A review.

Despite substantial efforts in avoidance of contamination, an upward trend in the number of outbreaks of foodborne illnesses caused by nonsporeforming pathogenic bacteria are reported in many countries. Good hygienic practices can reduce the level of contamination but the most important pathogens cannot presently be eliminated from most farms nor is it possible to eliminate them by primary processing, particularly from those foods which are sold raw. Several decontamination methods exist but the most versatile treatment among them is the processing with ionizing radiation. Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. Irradiation is particularly valuable as an endproduct decontamination procedure. Radiation treatment at doses of 2-7 kGy--depending on condition of irradiation and the food--can effectively eliminate potentially pathogenic nonsporeforming bacteria including both long-time recognized pathogens such as Salmonella and Staphylococcus aureus as well as emerging or "new" pathogens such as Campylobacter, Listeria monocytogenes or Escherichia coli O157:H7 from suspected food products without affecting sensory, nutritional and technical qualities. Candidates of radiation decontamination are mainly poultry and red meat, egg products, and fishery products. It is a unique feature of radiation decontamination that it can also be performed when the food is in a frozen state. With today's demand for high-quality convenience foods, irradiation in combination with other processes holds a promise for enhancing the safety of many minimally processed foods. Radiation decontamination of dry ingredients, herbs and enzyme preparations with doses of 3-10 kGy proved to be a viable alternative to fumigation with microbicidal gases. Radiation treatment at doses of 0.15-0.7 kGy under specific conditions appears to be feasible also for control of many foodborne parasites, thereby making infested foods safe for human consumption. Microorganisms surviving low- and medium-dose radiation treatment are more sensitive to environmental stresses or subsequent food processing treatments than the microflora of unirradiated products. Radiation treatment is an emerging technology in an increasing number of countries and more-and-more clearances on radiation decontaminated foods are issued or expected to be granted in the near future.

Long-term decline of radiocesium concentration in seafood from the Ligurian sea (northern Italy) after Chernobyl.

The activity of 137Cs, 134Cs and 40K in tissues from fish, molluse and shellfish of the Ligurian sea was measured during 1987-1988. The mean annual concentrations in 1987 were 5.92 +/- 4.1 Bq/kg (wet tissue) for 137Cs and 2.7 +/- 1.5 Bq/kg for 134Cs and 2.46 +/- 1.82 and 0.33 +/- 0.57 Bq/kg respectively in 1988. The mean value of 40K activity was 138.6 +/- 22.1 Bq/kg. Contamination was significantly higher in the littoral area up to 1000 m from the coast (8.39 +/- 7.6 and 1.74 +/- 2.08 Bq/kg respectively versus 2.91 +/- 1.87 and 0.58 +/- 0.59 Bq/kg respectively in the open sea). The common octopus (Octopus vulgaris) had the highest radioactivity values and could be utilized as an indicator of radioactivity pollution. There were no significant differences regarding the trophic level, the seafood phylum, or the east and west Ligurian sea areas. Long-term reduction in the sea habitat was estimated at about 200 days for 137Cs and 110 days for 134Cs, reflecting differences in the physical half-life of these radionuclides. These values were lower than those found in terrestrial foodstuff and could have reflected dilution of the contaminants in the open sea. The effective dose equivalent for the Ligurian population of radiocesium originating from seafood was estimated at 1.3 microSv in 1987 and 0.5 microSv in 1988. These va ues represent 0.8 and 0.3% respectively of the annual dose (180 microSv/year) due to 40K intake with the diet.