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>>
-
Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit ( Morinda citrifolia L.) . )
作者：Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun
关键词：Noni fruit; Quality and flavor; Physicochemical analysis; Electronic nose; Electronic tongue; GC-MS
-
Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two-dimensional gas chromatography and quadrupole time-of-flight mass coupled with chemometrics spectrometry
作者：Zheng, Xiaoyan;Ai, Binling;Yang, Yang;Zheng, Lili;Xiao, Dao;Zhang, Shanying;Zhu, Kexue;Sheng, Zhanwu
关键词：Adulteration; GC x GC-Q-TOFMS; Hainan camellia oil; marker
-
Microbiome-Metabolomic Analysis Revealed the Immunoprotective Effects of the Extract of Vanilla planifolia Andrew (EVPA) on Immunosuppressed Mice
作者：Zhang, Xin;Li, Yunlong;Zhu, Kexue;Zhao, Qingyun;Gu, Fenglin;Xu, Fei;Chu, Zhong;Zhang, Xin;Li, Yunlong;Li, Chuan;Zhu, Kexue;Gu, Fenglin;Xu, Fei;Chu, Zhong;Zhu, Kexue;Gu, Fenglin;Xu, Fei;Chu, Zhong;Zhao, Qingyun;Gu, Fenglin
关键词：extract of Vanilla planifolia Andrew; metabolomic analysis; immunomodulation; intestinal microbiota
-
Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities
作者：Zhang, Yufeng;Kan, Jintao;Liu, Xiaoyan;Song, Fei;Li, Niu;Zhang, Yufeng;Zhang, Youlin;Zhu, Kexue
关键词：coconut water; nutrition; volatile organic compounds; antioxidant activity
-
Protective Effect of Artocarpus heterophyllus Lam. (Jackfruit) Polysaccharides on Liver Injury Induced by Cyclophosphamide in Mice
作者：Cheng, Ming;Zheng, Yifan;Wu, Gang;Tan, Lehe;Xu, Fei;Zhang, Yanjun;Chen, Xiaoai;Zhu, Kexue;Cheng, Ming;Zheng, Yifan;Wu, Gang;Xu, Fei;Zhang, Yanjun;Chen, Xiaoai;Zhu, Kexue;Xu, Fei;Zhang, Yanjun;Chen, Xiaoai;Zhu, Kexue
关键词：jackfruit polysaccharides; liver injury; protective effects; metabolomics
-
Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion
作者：Cheng, Ming;He, Jiali;Gu, Yu;Wu, Gang;Tan, Lehe;Xu, Fei;Zhu, Kexue;Cheng, Ming;Li, Chuan;He, Jiali;Gu, Yu;Xu, Fei;Zhu, Kexue;Gu, Yu;Wu, Gang;Xu, Fei;Zhu, Kexue;Tan, Lehe;Zhu, Kexue
关键词：Artocarpus heterophyllus Lam.; phenolic compounds; in vitro digestion; antioxidant capacity
-
Polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp Ameliorates Dextran Sodium Sulfate-Induced Enteritis in Rats
作者：Li, Yunlong;Li, Chuan;He, Yanfu;Li, Yunlong;Chen, Yuzi;Wu, Gang;Tan, Lehe;Zhu, Kexue;Chen, Yuzi;Zhu, Kexue;Zhu, Kexue
关键词：Artocarpus heterophyllus Lam.; polysaccharide; signaling pathway; inflammation; intestinal barrier
