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1.
Braz J Biol ; 83: e247701, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34468529

RESUMO

Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.


Assuntos
Staphylococcus aureus Resistente à Meticilina , Infecções Estafilocócicas , Animais , Produtos Pesqueiros , Humanos , Staphylococcus aureus Resistente à Meticilina/genética , RNA Ribossômico 16S , Staphylococcus aureus/genética
2.
Toxicon ; 201: 115-126, 2021 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-34419509

RESUMO

Histamine intoxications result when histamine-metabolizing enzymes are compromised or overwhelmed by dietary histamine in the human body. This can occur either due to metabolic enzyme deficiencies, such as in histamine intolerance to wines, aged cheese and other foods or from high concentrations of histamine following ingestion of decomposed fish. The presence of histamine in decomposed fish and fish products results from bacterial decarboxylation of free L-histidine following product mishandling. Consequently, histamine intoxications from mishandled fish, commonly referred to as scombrotoxin fish poisoning (SFP) or scombroid poisoning, require high levels of free L-histidine only found in certain species of pelagic fish. Differential diagnosis is required of clinicians since dietary histamine intoxications produce the same symptoms typical of release of endogenous histamine due to IgE -mediated seafood allergies or anisakiasis. Although high levels of dietary histamine are responsible for SFP, histamine has important physiological functions and tends to exert toxic effects only at doses beyond the physiological range. Endogenous histamine is essential to local immune responses, regulation of gastric acid secretion in the gut, and neurotransmission in the central nervous system. Scombrotoxins, postulated to explain histamine's augmented toxicity in scombrotoxic fish, are a milieu of histamine and other bioactives. Since time-and-temperature abuse is required to produce high levels of histamine in fish, management consists of ensuring proper handling by identifying hazards and critical control points (HACCP) and maintaining a "cold chain" from catch to consumption. Reference methods for detecting histamine have received increased attention and the European Commission has validated a popular precolumn dansylation-based HPLC method through inter-laboratory collaboration and studied method equivalence with the AOAC fluorescence method 977.13 recognized by Codex Alimentarius. Much progress has been made during the last decade in the development and validation of rapid screening methods for detecting histamine in food and especially in fish products. These include many innovative sensors and several validated commercial test kits, many of them based on a recombinant form of the enzyme histamine dehydrogenase (HD).


Assuntos
Doenças Transmitidas por Alimentos , Histamina , Idoso , Animais , Produtos Pesqueiros/análise , Doenças Transmitidas por Alimentos/diagnóstico , Histamina/toxicidade , Humanos , Toxinas Marinhas
3.
Food Res Int ; 147: 110545, 2021 09.
Artigo em Inglês | MEDLINE | ID: mdl-34399522

RESUMO

Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model growth of Latilactobacillus sakei CTC494 and Listeria monocytogenes CTC1034, and their interaction, in two different ready-to-eat fish products (i.e., surimi-based product and tuna pâté) at 2 and 12 °C. The existing expanded Jameson-effect and a new expanded Jameson-effect model proposed in this study were evaluated to quantitatively describe the effect of microbial interaction. The inhibiting effect of the selected lactic acid bacteria strain on the pathogen growth was product dependent. In surimi product, a reduction of lag time of both strains was observed when growing in coculture at 2 °C, followed by the inhibition of the pathogen when the bioprotective L. sakei CTC494 reached the maximum population density, suggesting a mutualism-antagonism continuum phenomenon between populations. In tuna pâté, L. sakei CTC494 exerted a strong inhibition of L. monocytogenes at 2 °C (<0.5 log increase) and limited the growth at 12 °C (<2 log increase). The goodness-of-fit indexes indicated that the new expanded Jameson-effect model performed better and appropriately described the different competition patterns observed in the tested fish products. The proposed expanded competition model allowed for description of not only antagonistic but also mutualism-based interactions based on their influence on lag time.


Assuntos
Lactobacillales , Listeria monocytogenes , Animais , Técnicas de Cocultura , Produtos Pesqueiros , Interações Microbianas
4.
Food Chem ; 364: 130443, 2021 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-34237618

RESUMO

Surimi gels with different cross-linking degrees (18.52%, 34.67%, 62.87% and 79.11%) were prepared to identify the numbers and locations of lysine residues involved in TGase-induced cross-linking, and to reveal the quantity and location relationships among cross-linking degrees, cross-linking sites and digestion sites by using trypsin digestion, SDS-PAGE and LC-MS/MS methods. The results showed that with the increase in cross-linking degree from 18.52% to 79.11%, 1) the quantity of cross-linking sites gradually increased from 25 sites to 47 sites, 2) the main possible cross-linking domain moved from myosin head to rod, 3) the numbers of digestion sites first decreased from 1262 sites to 1194 sites, and then increased to 1302 sites, 4) the changes in the values of digestion sites were mainly concentrated in myosin rod and it was also the main region of digestion. This study can help exploring the relationship between enzymatic cross-linking and nutritional properties of food.


Assuntos
Carpas , Transglutaminases , Tripsina , Animais , Cromatografia Líquida , Digestão , Produtos Pesqueiros/análise , Géis , Espectrometria de Massas em Tandem
5.
Food Chem ; 363: 130307, 2021 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-34126570

RESUMO

Ozone is used to in surimi production and affects the conformation of myosin and gelling properties. Amino acid analysis, SDS-PAGE, in-gel trypsin hydrolysis and LC-MS/MS were used to investigate the effect of the ozone treatment time on the oxidation principle of amino acids to identify the oxidation site and oxidation mechanism of myosin with different oxidation degrees. The results showed that the order of ozonation of amino acids from easy to difficult was tyrosine > cysteine > histidine > proline. The protein structure near the SH1-SH2 region initially changed when the ozone treatment time was 50 s. Prolonging the oxidation to 80 s leads to an irregular distribution of oxidation sites. Ten min of ozone treatment resulted in the aggregation from the SH1 helical region and myosin rod. This study helped to clarify the mechanism of ozone oxidation, thus providing a theoretical basis for producing surimi products of improved quality.


Assuntos
Carpas , Ozônio , Animais , Cromatografia Líquida , Produtos Pesqueiros/análise , Miosinas , Oxirredução , Proteômica , Espectrometria de Massas em Tandem
6.
Food Chem ; 364: 130308, 2021 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-34157591

RESUMO

Fish is one of the eight major foods causing type-I food allergy, and the prevalence of its allergy is increasing in part due to changes in consumption habits. One of the main drivers for these changes has been the processing developments transforming the fish muscle into seafood products. Most fish allergic patients react to the Ca2+-binding protein ß-parvalbumin (ß-PV) abundant in muscle. Here we have analyzed the effect of processing in the content and allergenic properties of the ß-PV. We found that the transformation process decreases the ß-PV content (4.7 ± 0.3 mg/g muscle, 0.24 ± 0.03 mg/g surimi, ≤0.003 ± 0.001 mg/g in seafood products), reduces the specific-IgE binding and prevents allergy relevant properties such the protease resistance and amyloid aggregation. These results suggest seafood products as potentially tolerable foods for fish allergic patients, but milk and egg allergic patients should be aware of the presence relevant additives.


Assuntos
Hipersensibilidade Alimentar , Parvalbuminas , Alérgenos , Animais , Produtos Pesqueiros , Humanos , Músculos , Alimentos Marinhos
7.
Int J Food Microbiol ; 352: 109265, 2021 Aug 16.
Artigo em Inglês | MEDLINE | ID: mdl-34116257

RESUMO

Listeria monocytogenes is a potentially fatal foodborne pathogen that can be found in various ready-to-eat (RTE) products. It tolerates adverse conditions such as high salt concentrations and refrigerated storage, thus, the elimination of the pathogen in food processing often relies on heat processing. The objective of this study was to create a model to predict the effect of salt on heat tolerance of L. monocytogenes in meat and seafood products during heat treatments conducted at 57 to 65 °C to reduce numbers by ≥3 log10 cycles. Salt concentrations, up to 6% in the water phase (WPS%), were applied to cover a variety of lightly salted RTE meat and seafood products. The experimental work involved samples of ground pork tenderloin, ground chicken breast fillet and skinned, ground salmon fillet adjusted to different WPS% i.e., 3.6 and 5.2 WPS% for pork samples, 2.0, 3.0, 3.5 and 6.0 WPS% for chicken samples and 3.0 and 6.0 WPS% for salmon samples. All samples were inoculated with late-stationary phase L. monocytogenes cultures. For pork samples, a two-strain mixture of a pork isolate (MS22254) and an environmental isolate (MS22246) was applied. For chicken and salmon samples, a seafood isolate (MS22258) and isolate MS22246 was applied as single cultures. Samples were vacuum-packed in sterile bags, immerged in water bath, and held at constant temperatures of 57, 60 and 65 °C for pork samples and 58, 61 and 62.5 °C for chicken and salmon samples. For survivor curves, where at least 3 log10-reduction were obtained, heat tolerance was expressed as decimal reduction times, D-values. D-values were observed to increase with increasing WPS%. The effect of salt on heat tolerance of L. monocytogenes was defined as the relative increase (RI-value) in D-value obtained when salt had been added to the food. The effect of WPS% on RI-values was independent of heating temperatures, foods and strains. For secondary modelling, RI-values were transformed using the natural logarithm, ln(RI) and fitted to a linear model as a function of WPS%. Model validation, with 56 independent values collected from the scientific literature, resulted in bias and accuracy factors of 0.89 and 1.26, respectively, suggesting acceptable performance with tendency to slightly under-predict. The developed predictive model can be used to guide the design of heat processes for manufacturers of lightly preserved and mildly processed meat and seafood products requiring more than 3 log10 reduction of L. monocytogenes to ensure safety.


Assuntos
Produtos Pesqueiros/microbiologia , Manipulação de Alimentos/métodos , Listeria monocytogenes/efeitos dos fármacos , Produtos da Carne/microbiologia , Modelos Biológicos , Cloreto de Sódio/farmacologia , Termotolerância/efeitos dos fármacos , Animais , Contagem de Colônia Microbiana , Qualidade de Produtos para o Consumidor , Microbiologia de Alimentos , Temperatura Alta
8.
Food Chem ; 362: 130253, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34116429

RESUMO

The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty acid complexes increased melting temperature and decreased average particle size of HAS. The addition of HAS-fatty acid complexes significantly improved the breaking force, deformation and whiteness of surimi gels. The water in surimi gels containing HAS or HAS-fatty acid complexes became increasingly immobilized. HAS or HAS-fatty acid complexes promoted protein conformational transition from α-helix structure to other three secondary structure. Surimi gels added with HAS-fatty acid complexes had more compact network structure and higher fatty acid content. Moreover, the better sensory properties were obtained in surimi gels containing HAS-fatty acid complexes. Therefore, starch-fatty acid complexes not only could improve the gel properties of surimi, but also enhance its fatty acid content.


Assuntos
Ácidos Graxos/química , Produtos Pesqueiros/análise , Produtos Pesqueiros/normas , Peixes , Aditivos Alimentares/química , Géis/química , Temperatura Alta , Amido/química , Animais , Ácidos Graxos/análise , Proteínas de Peixes/química
9.
Food Chem ; 362: 130159, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34167065

RESUMO

The sequential fractionation by supercritical-CO2 (SC-CO2) was applied to obtain fractions enriched in bioactive compounds of pomegranate peel, and we investigated if pomegranate peel extract and fractions would be effective to inhibit lipid and protein oxidation, and discolouration of bluefish patties stored at 4 °C for 9 days, after UV-C irradiation. The non-fractionated SC-CO2 extract from pomegranate peel was rich in phenolic compounds, mainly ellagitannins, besides, it possessed lipophilic compounds such as tocopherols and ß-carotene. These compounds were successfully separated by the fractionation protocols, in a lipid fraction concentrated in lipophilic compounds, and one or two fractions enriched with phenolic compounds, especially ellagitannins. The lipid fraction and the high phenolics fraction from pomegranate peel were then as effective as the synthetic antioxidant BHT in avoiding bluefish patties oxidation during refrigerated storage. Our data indicates that pomegranate peel fractions could be used to replace a synthetic antioxidant in fish meat.


Assuntos
Antioxidantes/química , Fracionamento Químico/métodos , Produtos Pesqueiros , Perciformes , Romã (Fruta)/química , Animais , Antioxidantes/análise , Dióxido de Carbono/química , Cor , Proteínas de Peixes da Dieta/química , Conservação de Alimentos/métodos , Frutas/química , Taninos Hidrolisáveis/análise , Lipídeos/química , Oxirredução , Fenóis/análise , Extratos Vegetais/química , Tocoferóis/análise , Raios Ultravioleta
10.
J Food Sci ; 86(7): 2898-2909, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34146412

RESUMO

The antioxidant peptides extracted from plants or animals have shown great potential in preventing food quality deterioration caused by oxidization. Here, peptide fractions obtained from hairtail surimi hydrolysates (HSH) were investigated for structure and color-protective effect. The results showed the <3 kDa fraction obtained from HSH by ultrafiltration could be separated into five major fractions (A-E) by gel chromatography, among which fraction A possessed the highest antioxidant activities. This fraction A could be further separated into two fractions (A1 and A2 ) by the reversed-phase high-performance liquid chromatography, and fraction A2 with lower α-helix content exhibited the higher antioxidant activities. The amino acids sequence of fraction A2 was identified as DLYANTVLSGGTTMYPGIADR (2214.0627 Da). The synthetic peptide with this sequence was also found to exhibit obvious antioxidant activity. Moreover, both HSH, fractions A1 and A2 , and synthetic peptide demonstrated color-protective effects during the beef preservation. Taken together, the results obtained showed that the natural antioxidant peptides could be isolated from HSH, which can be used in meat preservation for inhibiting color deterioration. PRACTICAL APPLICATION: This study demonstrated the potential of hairtail surimi hydrolysates (HSH) as a source of antioxidant peptides. Furthermore, these antioxidant peptides purified from HSH exhibited the potential for prevention of beef color deterioration of beef, providing a potential application for meat preservation. Particularly, using the antioxidant peptides sourced from fish surimi for meat preservation may not only ease the safety concerns about artificial preservatives but also create a unique selling proposition, especially in far eastern Asian countries, since consumers in these countries believe "umami" is the combination of "fish" and "meat."


Assuntos
Antioxidantes/farmacologia , Produtos Pesqueiros/análise , Peixes/metabolismo , Conservação de Alimentos/métodos , Carne/análise , Fragmentos de Peptídeos/farmacologia , Hidrolisados de Proteína/farmacologia , Animais , Antioxidantes/química , Bovinos , Oxirredução , Fragmentos de Peptídeos/química , Hidrolisados de Proteína/química
11.
J Food Sci ; 86(7): 2939-2948, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34146418

RESUMO

Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12-263.49 g/kg, 1-30 days, respectively), water holding capacity (89.77%-87.39%, 1-45 days, respectively), and redness (a* value) (10.35-6.09, 1-30 days, respectively), and increases in hardness (TS = 31.92-55.92 N, 1-45 days, respectively; LS = 32.88-61.18N, 160 days, respectively) and TBARS values (1.56-2.38 mg malonaldehyde/kg, 1-60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. PRACTICAL APPLICATION: Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain.


Assuntos
Produtos Pesqueiros/análise , Manipulação de Alimentos/métodos , Animais , Brasil , Peixes-Gato , Proteínas de Peixes/química , Manipulação de Alimentos/instrumentação , Armazenamento de Alimentos , Dureza , Refrigeração , Fumaça
12.
J Food Prot ; 84(9): 1610-1628, 2021 09 01.
Artigo em Inglês | MEDLINE | ID: mdl-33984131

RESUMO

Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or hazard analysis and critical control point guidance. This article reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well, and these, too, are covered in detail.


Assuntos
Aminas Biogênicas , Histamina , Animais , Produtos Pesqueiros/análise , Peixes , Atum
13.
Food Chem Toxicol ; 153: 112262, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34004227

RESUMO

Considering the increasing demand towards "ready-to-cook" processed seafood products, recognised as being potential contributors to high sodium (Na) intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass (Dicentrarchus labrax) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% ME (oleoresins microcapsules) (F1); (ii) 50% NaCl+50% KCl (F2); and (iii) only 50% NaCl (F3). The NaCl reduction mainly affected the texture and the salty taste, resulting in softer and perceived as less salty sausages after processing. However, hardness differences disappeared after 5 weeks. It seems that an antioxidant protection was obtained in sausages formulated with oleoresins microcapsules. No or low growth of psychrotrophic and mesophilic bacteria was observed (≤2.40 log CFU/g). Decreasing NaCl content and/or partially replacing it (50%) by KCl or oleoresins microcapsules seem to be suitable solutions to reduce Na (30.9-36.3%) levels, while maintaining the chilled sausages quality for 5 weeks. The partial replacement of NaCl by KCl also allows obtaining a product richer in K (997.2 mg/100 g), which ingestion may contribute for a cardiovascular protective effect.


Assuntos
Produtos Pesqueiros , Produtos da Carne , Cloreto de Sódio/química , Animais , Bass , Cápsulas/química , Cor , Produtos Pesqueiros/análise , Qualidade dos Alimentos , Produtos da Carne/análise , Extratos Vegetais/química , Cloreto de Potássio/química , Paladar
14.
Food Chem Toxicol ; 153: 112285, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34023460

RESUMO

Although sushi is considered as a healthy food, it can also be a route of exposure to chemical contaminants such as potentially toxic trace elements. In this study, we analysed the concentration of Cd, I, Ni, Pb and total Hg, as well as iAs and MeHg in sushi samples. Iodine levels were higher in samples containing seaweed, while iAs concentrations were greater in rice-containing sushi. In turn, total Hg and MeHg were significantly higher in sushi samples with tuna. Health risks of sushi consumption were assessed for three population groups: children, adolescents and adults. Considering an average intake of 8 sushi pieces for adults and adolescents, and 3 sushi pieces for children, the estimated exposure to MeHg by adolescents exceeded the tolerable daily intake set by EFSA, while MeHg intake by children and adults was below, but close to that threshold. A relatively high daily exposure of Ni and Pb was also found, especially for adolescents. Since this study focused only on the consumption of sushi, the contribution of other food groups to the overall dietary exposure should not be disregarded. It might lead to an exposure to MeHg and other trace elements above the health-based guideline values.


Assuntos
Exposição Dietética/análise , Produtos Pesqueiros/análise , Contaminação de Alimentos/análise , Animais , Arsênio/análise , Peixes , Humanos , Iodo/análise , Chumbo/análise , Mercúrio , Compostos de Metilmercúrio/análise , Níquel/análise , Nível de Efeito Adverso não Observado , Espanha
15.
Food Chem ; 358: 129900, 2021 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-33933980

RESUMO

In this work, a syringe needle-based integrated method was designed for the detection of biogenic amines (BAs) in raw meat samples. Based on a sequential process, the needle-based sampling, micro liquid-phase extraction and peroxidase-like catalysis were adopted for the sample collection, target analytes extraction and colorimetric analysis, respectively. The proposed method exhibited high selectivity towards BAs (the total amount of histamine, putrescine and cadaverine was utilized to present the level of BAs), where the linear range is 5-50 µM and 50-1000 µM, and the limit of detection is 1.52 µM. Specifically, the whole process could be completed in a single syringe needle. In addition, due to the minimized sampling, the change of BAs levels with time in different area of real samples (fish) can be conveniently investigated. This method has the advantages of simplicity, low cost, high sensitivity and selectivity, endowing it a promising candidate for food analysis.


Assuntos
Aminas Biogênicas/análise , Colorimetria/métodos , Análise de Alimentos/instrumentação , Carne/análise , Amina Oxidase (contendo Cobre)/química , Animais , Cadaverina/análise , Catálise , Colorimetria/instrumentação , Produtos Pesqueiros/análise , Análise de Alimentos/métodos , Armazenamento de Alimentos , Histamina/análise , Microextração em Fase Líquida , Nanopartículas Metálicas/química , Agulhas , Peroxidase/química , Carne de Porco/análise , Putrescina/análise , Compostos de Estanho/química
16.
Food Chem ; 358: 129863, 2021 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-33940298

RESUMO

Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in high-salt fermented Chinese Suanyu was examined through high-throughput sequencing (HTS), and the most suitable LAB strain was acquired through strain isolation and characterization, surimi simulation fermentation system, and principal component analysis (PCA). The processing adaptability of the strain was examined via Suanyu fermentation. Results showed that Lactobacillus, Tetragenococcus, and Weissella were the dominant bacteria in Suanyu, and their contributions were 53.99%, 35.60%, and 4.10%, respectively. The most suitable strain (Lactobacillus plantarum B7) rapidly produced acid, exhibited a strong antibacterial activity, showed salt tolerance, and had no amino acid decarboxylase activity. pH decreased to about 3.6. Eventually, the ability to tolerate 20% salt was observed, and the activity of amino acid decarboxylase was negative. Fermented Suanyu with B7 rapidly produced acid (11.7% d-1). The non-protein nitrogen (NPN) and total free amino acid (FAA) contents of fermented Suanyu were higher and its total volatile base nitrogen (TVB-N), thiobarbituric acid (TBARS), and biogenic amines (BAs) levels were lower than those of naturally fermented Suanyu. Therefore, B7 is a potential microbial starter for Suanyu industrial production.


Assuntos
Bactérias/metabolismo , Alimentos e Bebidas Fermentados/microbiologia , Produtos Pesqueiros/microbiologia , Aminoácidos/análise , Animais , Bactérias/genética , Aminas Biogênicas/análise , Fermentação , Microbiologia de Alimentos , Concentração de Íons de Hidrogênio , Lactobacillus plantarum/isolamento & purificação , Lactobacillus plantarum/metabolismo , RNA Ribossômico 16S , Weissella/isolamento & purificação
17.
Food Chem ; 360: 129973, 2021 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-33989878

RESUMO

The influence of recovery technique (pH-shift processing vs mechanical separation), antioxidant addition and endogenous factors on lipid oxidation in protein-enriched products from herring, salmon and cod backbones was investigated. Salmon-derived products were very stable during both ice and -20 °C storage. Contrary, peroxide value and TBA-reactive substances in herring- and cod-derived products increased rapidly during ice storage, with the pH-shift-produced protein isolates (PI) being most susceptible to oxidation in case of cod. Duralox MANC (0.5%) however largely increased the oxidation lag phase in both PI and mechanically separated meat (MSM); from <1 day to >15 days. At -20 °C, mainly the herring products oxidized, and particularly the MSM. Pearson correlation tests showed that endogenous levels of Hb, total Fe, ascorbic acid and α-tocopherol correlated significantly (p < 0.05) with lipid oxidation development. Evaluating the role of pre-processing storage indicated that fish co-products should be processed immediately after the filleting process unless antioxidants are added.


Assuntos
Antioxidantes/farmacologia , Produtos Pesqueiros/análise , Proteínas de Peixes/química , Gadiformes , Lipídeos/química , Salmão , Animais , Ácido Ascórbico/análise , Oxirredução/efeitos dos fármacos , Alimentos Marinhos/análise
18.
Food Res Int ; 143: 109885, 2021 05.
Artigo em Inglês | MEDLINE | ID: mdl-33992337

RESUMO

Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial communities in these fish products were analysed by high-throughput sequence (HTS) method supported by bioinformatics tool. Metataxonomic of the overall bacterial communities in samples revealed the abundance of phylum Firmicutes followed by Proteobacteria. Psychrobacter was abundant genus in all traditionally preserved fish products of Sikkim, followed by Bacillus, Staphylococcus, Serratia, Clostridium, Enterobacter, Pseudomonas, Rummeliibacillus, Enterococcus, Photobacterium, Myroides, Peptostreptococcus, Plesiomonas and Achromobacter. Product-wise distribution showed that Bacillus was abundant in suka ko maacha and sidra samples, whereas Psychrobacter was abundant in sukuti samples. Unique genus to each product was observed on the basis of analysis of shared operational-taxonomic-unit (OTU) contents, Alpha diversity indices showed significantly differences among the samples, and also showed maximum coverage as per Good's coverage (0.99). Beta diversity showed clustering of bacterial compositions between suka ko maacha and sidra, whereas sukuti showed scattering pattern among the other samples, indicating a diverse population in suka ko maacha and sidra samples. Non-parametric analysis of abundant genera and predictive functionalities showed the complex bacterial inter-dependencies with predictive functionalities mostly in metabolism (79.88%).


Assuntos
Bactérias , Sequenciamento de Nucleotídeos em Larga Escala , Animais , Bactérias/genética , Produtos Pesqueiros , Índia , Siquim
19.
Food Chem ; 361: 129832, 2021 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-34023688

RESUMO

Resveratrol-loaded fish gelatin (FG)-low methoxyl pectin (LMP) composite films with different FG:LMP mass ratios were prepared and evaluated as food packaging materials. With increasing FG contents, the water solubility of the films decreased. Moreover, the UV (315-400 nm) blocking efficiency and opacity increased with increasing LMP contents. The elongation of the films at breaking and tensile strengths were adjusted using the ratio of FG and LMP. The lowest water vapour permeability was observed at an FG:LMP mass ratio of 2:1. All films exhibited good antioxidant properties and significantly delayed oil deterioration when used for beef tallow preservation. The release behaviour of resveratrol in 95% ethanol as a food simulant was determined by film composition. The fabricated films exhibit significant potential for beef tallow preservation applications. Furthermore, LMP can improve the stability of resveratrol-FG complexes and compete with resveratrol for binding FG to accelerate resveratrol release.


Assuntos
Embalagem de Alimentos , Gelatina/química , Pectinas/química , Resveratrol/química , Animais , Antioxidantes/química , Produtos Pesqueiros , Conservação de Alimentos/instrumentação , Armazenamento de Alimentos , Concentração de Íons de Hidrogênio , Permeabilidade , Carne Vermelha , Resveratrol/farmacocinética , Solubilidade , Vapor , Resistência à Tração
20.
Food Res Int ; 144: 110349, 2021 06.
Artigo em Inglês | MEDLINE | ID: mdl-34053542

RESUMO

Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy sauce under different fermentation time were also investigated. Moreover, the correlation between protease activity and taste substances in anchovy sauce fermentation was analyzed by orthogonal partial least squares. Throughout the fermentation process, the taste substances in anchovy sauce increased during early months and then decreased as time increased. The content of amino acid nitrogen, TCA-soluble peptides, 5'-nucleotides (AMP, GMP, IMP) and organic acids (lactic acid, succinic acid) in anchovy sauce increased by 26%, 33%, (45%, 35%, 68%) and (27%, 2%) respectively in comparison with 6 months fermentation. Total amino acid content reached its maximum after 18 months fermentation. Results of electronic tongue demonstrated that the umami of anchovy sauce after 12 months fermentation increased by 17% in comparison with 6 months fermentation. A model correlating changes in protease activity with taste formation suggested that protease activity impacted the content of Ala, Glu, Lys, Asp, Leu, TCA-soluble peptides and succinic acid. This study can provide empirical evidence to guide the efficient processing of anchovy sauce.


Assuntos
Produtos Pesqueiros , Paladar , Aminoácidos/metabolismo , Animais , Fermentação , Produtos Pesqueiros/análise , Peptídeo Hidrolases
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