A potential spoilage bacteria inactivation approach on frozen fish
Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752200133X |
| _version_ | 1811241066673733632 |
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| author | Linyu Nian Mengjun Wang Min Pan Shujie Cheng Wen Zhang Chongjiang Cao |
| author_facet | Linyu Nian Mengjun Wang Min Pan Shujie Cheng Wen Zhang Chongjiang Cao |
| author_sort | Linyu Nian |
| collection | DOAJ |
| description | Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality characteristics of fillets was further studied. The results indicated that US&HVEF showed a better antibacterial performance toward S. putrefaciens, with the lethality of 96.73%. Furthermore, US&HVEF could minimize thawing loss, preserve fillets texture, stabilize the secondary and tertiary conformation of myofibrillar protein (MFP), and inhibit the MFP aggregation and oxidation. Accordingly, this study shows that food safety also involves spoilage bacteria prevention except for quality and proves that US&HVEF technology has great potential in food thawing. |
| first_indexed | 2024-04-12T13:29:59Z |
| format | Article |
| id | doaj.art-715f86c747da42609aa5692d691cef03 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T13:29:59Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-715f86c747da42609aa5692d691cef032022-12-22T03:31:12ZengElsevierFood Chemistry: X2590-15752022-06-0114100335A potential spoilage bacteria inactivation approach on frozen fishLinyu Nian0Mengjun Wang1Min Pan2Shujie Cheng3Wen Zhang4Chongjiang Cao5Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, ChinaDepartment of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, ChinaDepartment of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, ChinaDepartment of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, ChinaCrystal Infinity Environmental Technology Co., Ltd, Suzhou 215000, ChinaDepartment of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China; Corresponding author.Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality characteristics of fillets was further studied. The results indicated that US&HVEF showed a better antibacterial performance toward S. putrefaciens, with the lethality of 96.73%. Furthermore, US&HVEF could minimize thawing loss, preserve fillets texture, stabilize the secondary and tertiary conformation of myofibrillar protein (MFP), and inhibit the MFP aggregation and oxidation. Accordingly, this study shows that food safety also involves spoilage bacteria prevention except for quality and proves that US&HVEF technology has great potential in food thawing.http://www.sciencedirect.com/science/article/pii/S259015752200133XSpoilage bacteriaInactivationUltrasoundHigh voltage electric fieldFrozen food |
| spellingShingle | Linyu Nian Mengjun Wang Min Pan Shujie Cheng Wen Zhang Chongjiang Cao A potential spoilage bacteria inactivation approach on frozen fish Food Chemistry: X Spoilage bacteria Inactivation Ultrasound High voltage electric field Frozen food |
| title | A potential spoilage bacteria inactivation approach on frozen fish |
| title_full | A potential spoilage bacteria inactivation approach on frozen fish |
| title_fullStr | A potential spoilage bacteria inactivation approach on frozen fish |
| title_full_unstemmed | A potential spoilage bacteria inactivation approach on frozen fish |
| title_short | A potential spoilage bacteria inactivation approach on frozen fish |
| title_sort | potential spoilage bacteria inactivation approach on frozen fish |
| topic | Spoilage bacteria Inactivation Ultrasound High voltage electric field Frozen food |
| url | http://www.sciencedirect.com/science/article/pii/S259015752200133X |
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