☆ 4.6 Article

Effects of various logistics packaging on the quality and microbial variation of bigeye tuna (Thunnus obesus)

FRONTIERS IN NUTRITION (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Assessment of spoilage potential and amino acids deamination & decarboxylation activities of Shewanella putrefaciens in bigeye tuna (Thunnus obesus)

Zhengkai Yi et al.

Summary: This study investigated the spoilage potential and metabolic activities of two strains of Shewanella putrefaciens in bigeye tuna blocks. The results showed that one strain, 00A, had a stronger spoilage potential compared to the other strain, 00B, possibly due to its lower histamine decarboxylation activity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets

S. I. Ekonomou et al.

Summary: This study monitored the storage of vacuum-packed hot smoked rainbow trout fillets from two different smokehouses in Greece at different temperatures and observed changes in microbiology. The shelf-life of the products differed between the two smokehouses. The study also identified and classified microbial communities grown at different pH levels.

FOOD MICROBIOLOGY (2022)

添加到收藏夹

Article Chemistry, Applied

Effects of ultrasonic treatment on physico-chemical properties and structure of tuna (Thunnus tonggol) myofibrillar proteins

Xiaofang Liu et al.

Summary: The effects of ultrasonication time and power on the physico-chemical properties, electrophoresis pattern, particle size distribution, thermal stability, and rheological behavior of tuna myofibrillar proteins were investigated. The results showed that protein solubility and sulfhydryl content were not significantly affected by ultrasonic power, while myofibrillar protein content decreased with increasing ultrasonication time. The surface hydrophobicity of myofibrin increased with higher ultrasonication power and time. Ultrasonic treatment resulted in the exposure of hydrophobic groups on the protein surface and a more uniform particle size distribution. Dynamic rheology analysis showed an increase in storage modulus and loss modulus.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

添加到收藏夹

Article Fisheries

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Weicong Pan et al.

Summary: The study of the effect of cold plasma treatment on bigeye tuna sashimi found that it had no significant impact on the flavor of the tuna, and could protect volatile freshness compounds. The high correlation between E-nose and GC-IMS results provided a theoretical basis for establishing the flavor fingerprint of tuna sashimi.

FISHES (2022)

添加到收藏夹

Article Food Science & Technology

Effects of pre-freezing methods and storage temperatures on the qualities of crucian carp (Carassius auratus var. pengze) during frozen storage

Yue-ming Hu et al.

Summary: The pre-freezing methods and storage temperatures significantly impacted the qualities of Pengze crucian carp, with liquid nitrogen pre-freezing and low temperature storage found to be more effective in inhibiting oxidation and degradation, and maintaining better water holding and textural properties of the fish muscle. This study has great potential applications in the aquatic products processing industry.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

添加到收藏夹

Article Fisheries

The microbiome of Chinook salmon (Oncorhynchus tshawytscha) in a recirculation aquaculture system

Konstanze Steiner et al.

Summary: The intestinal microbiome of Chinook salmon consists mainly of Firmicutes, Bacteroidetes, Proteobacteria, and Actinobacteria, which are partially shared among feces, surrounding water, and feed. Some bacterial taxa are only present in feces, indicating possible acquisition or growth in the gut rather than the surrounding environment. Inter-individual variation suggests host-specific variability that needs further investigation.

AQUACULTURE (2021)

添加到收藏夹

Article Microbiology

Comparison of Physicochemical Changes and Water Migration of Acinetobacter johnsonii, Shewanella putrefaciens, and Cocultures From Spoiled Bigeye Tuna (Thunnus obesus) During Cold Storage

Xin-Yun Wang et al.

Summary: This study found that the coculture of A. johnsonii and S. putrefaciens in bigeye tuna during cold storage resulted in increased spoilage potential compared to single culture, inducing degradation of myofibrillar proteins and changes in water dynamics.

FRONTIERS IN MICROBIOLOGY (2021)

添加到收藏夹

Article Chemistry, Applied

A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)

Dawei Yu et al.

Summary: Ultrasound-assisted chitooligosaccharides coatings (COS-UA) can extend the shelf life of refrigerated grass carp fillets and reduce microbial spoilage. Compared to COS coatings, COS-HA treated samples exhibit better antioxidant and antimicrobial effects during storage.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage

Avtar Singh et al.

Summary: Squid pen chitooligosaccharide has a significant preservation effect on the quality and color changes of yellowfin tuna slices, effectively extending the shelf life.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Effect of squid pen chitooligosaccharide in conjugation with different modified atmospheric packaging conditions on color and storage stability of tuna slices

Avtar Singh et al.

Summary: Squid pen chitooligosaccharide (COS) at 400 ppm combined with oxygen-based modified atmospheric packaging (MAP) effectively reduced metmyoglobin formation, maintained redness of slices, and prolonged shelf-life at 4℃ for 9 days. Argon-based MAP did not show positive effects on quality retention of tuna slices.

FOOD CONTROL (2021)

添加到收藏夹

Article Food Science & Technology

Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet During Cold Storage

Jiajie Hu et al.

Summary: The study investigated the effect of combined essential oils and collagen on the quality of Pacific mackerel during cold storage. Results showed that the combination efficiently extended the shelf-life, reduced microbial counts, and slowed down muscle deterioration. EOs contributed to antibacterial and antioxidative activity, while the collagen film isolated muscle from air, reducing oxidation and maintaining quality.

FOODBORNE PATHOGENS AND DISEASE (2021)

添加到收藏夹

Article Food Science & Technology

Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage

Ranran Shi et al.

Summary: This study found that using oat phenolic acid compounds and ascorbate palmitoyl can effectively prolong the shelf life of steamed mackerel fish balls, maintain their hardness and whiteness, and slow down the increase of TVB-N and TBARS values. The combination of these two antioxidants as biological preservatives has a synergistic effect, improving the quality and shelf life of fish balls.

JOURNAL OF FOOD SCIENCE (2021)

添加到收藏夹

Article Chemistry, Applied

A non-invasive method for quantitative monitoring of quality changes and water migration in bigeye tuna (Thunnus obesus) during simulated cold chain logistics using low-field nuclear magnetic resonance coupled with PCA

Xin-Yun Wang et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)

添加到收藏夹

Article Food Science & Technology

Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

Janna Cropotova et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Changes in the microbial communities in vacuum-packaged smoked bacon during storage

Xinfu Li et al.

FOOD MICROBIOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

Elina Jaaskelainen et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

添加到收藏夹

Article Materials Science, Multidisciplinary

Application research of nano-storage materials in cold chain logistics of e-commerce fresh agricultural products

Bing Bai et al.

RESULTS IN PHYSICS (2019)

添加到收藏夹

Proceedings Paper Mathematics, Applied

Physicochemical Changes of Tuna Fish (Euthynnus affinis) Throughout Refrigerated Storage Condition. A Preliminary Study

Farah Faiqah Fazial et al.

2018 UKM FST POSTGRADUATE COLLOQUIUM (2019)

添加到收藏夹

Article Biochemical Research Methods

fastp: an ultra-fast all-in-one FASTQ preprocessor

Shifu Chen et al.

BIOINFORMATICS (2018)

添加到收藏夹

Review Food Science & Technology

Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

Nodali Ndraha et al.

FOOD CONTROL (2018)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage

Dongping Li et al.

FOOD MICROBIOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres

Xiaoyin Yang et al.

MEAT SCIENCE (2018)

添加到收藏夹

Article Food Science & Technology

The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between the preservative effects and the active properties of the film

Lijun Sun et al.

FOOD PACKAGING AND SHELF LIFE (2018)

添加到收藏夹

Article Food Science & Technology

Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract

Pimonpan Kaewprachu et al.

FOOD CONTROL (2017)

添加到收藏夹

Proceedings Paper Environmental Studies

Analysis Total Plate Counte (TPC) On Fresh Steak Tuna Applications Edible Coating Caulerpa sp During Stored at Chilling Temperature

Meigy Nelce Mailoa et al.

2ND INTERNATIONAL CONFERENCE ON APPLIED MARINE SCIENCE AND FISHERIES TECHNOLOGY (MSFT) 2017 (2017)

添加到收藏夹

Article Food Science & Technology

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

Yan Dai et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

添加到收藏夹

Article Biochemical Research Methods

UPARSE: highly accurate OTU sequences from microbial amplicon reads

Robert C. Edgar

NATURE METHODS (2013)

添加到收藏夹

Article Biochemical Research Methods

FLASH: fast length adjustment of short reads to improve genome assemblies

Tanja Magoc et al.

BIOINFORMATICS (2011)

添加到收藏夹

Article Food Science & Technology

Meat spoilage during distribution

George-John E. Nychas et al.

MEAT SCIENCE (2008)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy

Qiong Wang et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)

添加到收藏夹

Article Fisheries

Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage

CY Pong et al.

FISHERIES SCIENCE (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.