Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms
文献类型： 外文期刊
作者： Huang, Zhiliang 1 ; Liao, Haihui 1 ; Su, Zhengyang 1 ; Shi, Shaoran 2 ; Zhu, Kexue 3 ; He, Yanfu 1 ; Zhang, Longteng 1 ; Zhu, Lulu 1 ; Liu, Jianhua 4 ; Li, Chuan 1 ;
作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Key Lab Seafood Proc Haikou, Haikou 570228, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
4.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
关键词： Non-thermal sterilization; Protein degradation; Lipid oxidation; Metabolites; Quality assessment
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 200 卷
页码：
收录情况： SCI
摘要： Changes in protein degradation and lipid oxidation in tilapia fillets treated with plasma-activated water (PAW), ozonated water (OW), and slightly acidic electrolyzed water (SAEW) were investigated during refrigeration (12 d) at 4 degrees C. Compared to the control group, PAW, OW, and SAEW effectively delayed the formation of trichloroacetic acid (TCA)-soluble peptides and free amino acids, and significantly reduced the drip loss rate by 1.52-3.60% after 12 d (P < 0.05). However, the total content of unsaturated fatty acids in all treatment groups decreased after 12 d. Compared to PAW and OW, SAEW better-maintained protein secondary and tertiary structure stability and preserved the most polyunsaturated fatty acids (27.32%). UHPLC-Q-TOF/MS analysis showed that accumulation of dipeptides/tripeptides (such as Trp-Trp-Pro, Tyr-Thr-Trp, Leu-Gln-Phe) enhanced the bioavailability and potential bioactivity of the proteins in all treatment groups. The 4-hydroxy-octanoic acid and 4-amino-pentanoic acid from fatty acid oxidation were significantly (P < 0.05) down-regulated in PAW and SAEW. Overall, PAW, OW, and SAEW may be feasible techniques for improving the quality of tilapia fillets during cold storage.
- 相关文献
作者其他论文 更多>>
-
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
作者：Qin, Yajuan;Zhang, Yutong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Qin, Yajuan;Wang, Ping;Qin, Yajuan;Zhang, Yutong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Zhang, Yutong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Zhang, Yutong
关键词：Rutin; Quercetin; Kaempferol; alpha-Glucosidase; Pectin; In vitro starch digestion
-
Comparison of phenolic profiles and antioxidant activities in the pulps from 21 different Artocarpus heterophyllus Lam. cultivars
作者：Cheng, Ming;Liu, Mengyang;Tan, Lehe;Wu, Gang;Xu, Bingqiang;Zhang, Yanjun;Zhu, Kexue;Cheng, Ming;Liu, Mengyang;Tan, Lehe;Wu, Gang;Xu, Bingqiang;Zhang, Yanjun;Zhu, Kexue;Cheng, Ming;Li, Chuan;Cheng, Ming;Xu, Bingqiang;Liu, Mengyang;Wu, Gang;Zhang, Yanjun;Zhu, Kexue;Liu, Mengyang;Zhang, Yanjun;Zhu, Kexue
关键词：Artocarpus heterophyllus Lam.; Phenolic profile; Antioxidant activity; UPLC-ESI-Q-TOF-MS/MS
-
Pectin enhances the inhibition of α-amylase via the mixture of rutin and quercetin
作者：Qin, Yajuan;Qin, Yajuan;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yutong;Zhang, Yanjun;Qin, Yajuan;Wang, Ping;Qin, Yajuan;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yutong;Zhang, Yanjun;Qin, Yajuan;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yutong;Zhang, Yanjun;Zhang, Yutong
关键词：Rutin-quercetin mixture; Pectin; alpha-Amylase
-
The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation
作者：Qin, Yajuan;Ran, Jingfeng;Chen, Xiaoai;Zhang, Xuan;Zhang, Yutong;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Ran, Jingfeng;Yi, Cuiping;Qin, Yajuan;Ran, Jingfeng;Chen, Xiaoai;Zhang, Xuan;Zhang, Yutong;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Qin, Yajuan;Ran, Jingfeng;Chen, Xiaoai;Zhang, Xuan;Zhang, Yutong;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Zhang, Yutong
关键词：Banana polyphenols; Starch; Crystalline; In vitro digestion; Bioaccessibility
-
Type 3 resistant starch prepared from jackfruit alleviated the hyperlipidemia via gut microbiota regulation
作者：Zhang, Yutong;Liu, Jingyi;Chen, Xiaoai;Xu, Fei;Zhang, Xuan;Zhu, Kexue;Zhang, Jiyue;Zhang, Yanjun;Zhang, Yutong;Zhang, Yanjun;Zhang, Yutong;Zhang, Yutong
关键词：Jackfruit-resistant starch from heated; treatment; Type 3 resistant starch; Structural characterization; Antihyperlipidemic effect; Gut microbiota regulation
-
Mechanism of Functional Compound Fruit Drinks in Regulating Serum Metabolism in Constipated Mice
作者：Lu, Quanhong;Shi, Yali;Wen, Xin;Zhu, Lulu;Zhang, Longteng;Cao, Jun;Li, Chuan;Zhu, Kexue
关键词：compound fruit drink; constipation; serum metabolism
-
Changes in physicochemical properties and metabolomics of coconut water from three cultivars across different maturation stages in China
作者：Shi, Shaoran;Zhao, Yang;Zheng, Qingsong;Liao, Xiaojun;Xu, Lei;Zhang, Xin;Deng, Fuming
关键词：Coconut water; Metabolomics; Maturation stage; Physicochemical property
