Table of Content

25 October 2024, Volume 46 Issue 5

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Research Paper

Analysis of volatile components of different yeast extract and their effects on sensory quality and gel properties of fish sausages

REN Zhongyang, ZHAI Yingying, WU Dan, ZHU Xinyi, XIONG Jian, LI Pei, HUANG Qilin

2024, 46(5):  425-435.  DOI: 10.14012/j.jfr.2024054

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Objective: In order to investigate the difference of volatile components of different yeast extract (YE) and their effects on the sensory quality and gel properties of fish sausages. Methods: The volatile components of five kinds of YE like KA66, FA28, FIG18LS, KU012 and FA01 were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometer (GC-MS). Meanwhile, the effects of five YE on sensory quality, whiteness, water holding capacity and gel properties of fish sausages were analyzed by sensory evaluation, colorimeter, hardness meter, and texture analyzer (TPA, puncture). Results: KA66, FA01, FA28, FIG18LS and KU012 were detected with 21, 21, 21, 11 and 24 volatile components, respectively. The contents of volatile components were KA66, FA28 and FA01, KU012 and FIG18LS in descending order. According to the results of odor activity, the key volatile components for KA66 were hexanal, heptanal, phenylacetaldehyde, nonanal, capraldehyde and 1-octyl mercaptan, and for FA28 were heptanal, phenylacetaldehyde, hydrocarbons and capraldehyde. Meanwhile, the key volatile components for FIG18LS were nonanal, and for KU012 were dimethyl trisulfide, nonanal and decanal, and for FA01 were heptanal, phenylacetaldehyde, nonanal, decanal, isovaleraldehyde, 3-methyl-thio-propionaldehyde, octanal and methyl butyrate. However, there was only one same key volatile compound for YE, namely nonanal. The addition of YE could significantly reduce the whiteness of fish sausages, and mainly affect the b^* value of fish sausages, especially FIG18LS followed by KU012, due to the YE’s own yellow color. Besides, the water holding capacity of fish sausages treated with KU012 obviously reduced (P<0.05), while KA66 and FA01 had no significant effect on the water holding capacity of fish sausages. Texture analysis showed that the addition of YE had a significant effect on the texture quality of the fish sausages, but had no significant effect on the degree of breakage. The results of texture analysis parameters showed that adding YE could increase the springness, cohesiveness and resilience of fish sausages, but reduce the hardness and chewiness of fish sausages (P<0.05). Among them, KA66 has the best effect on improving the springness of fish intestines, and KU012 has the best effect on improving the cohesiveness and resilience of fish sausages. The results of puncture experiments showed that all yeast extract except FA28 could enhance the breaking strength of fish sausages, and KA66 works best for increasing the breaking distance of fish sausages. Conclusion: The addition of YE can improve the sensory quality of fish intestines, reduce the fishy taste of fish sausages, especially the flavor quality including taste and odor. Therefore, this study could provide the theoretical basis and technical support for YE to improve the quality of silver carp products.

The influence of cooking degree and frying process on the quality of frozen-cooked grass carp (Ctenopharyngodon idella)

GE Zhiqin, XU Yanshun, YU Dawei, XIA Wenshui

2024, 46(5):  436-447.  DOI: 10.14012/j.jfr.2024043

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Objective: The present study aims to address the issue of decreased texture and quality of frozen-cooked grass carp (Ctenopharyngodon idella) products such as pre-fried fish. Methods: C. idella was selected as the research subject and subjected to three different processes: deep-frying, freezing, and reheating. Indicators including water content, myofibrillar fragmentation index, shear force, degree of lipid oxidation, microstructure, protein secondary structure, and color difference were used to investigate the impact of cooking degree on the quality of frozen-cooked C. idella chunks. Based on these observations, the study explored the effects of different deep-frying temperatures (160, 180, 200 °C) on the quality of frozen-cooked C. idella chunks by using water content, myofibrillar fragmentation index, and color difference as indicators to achieve the same level of maturation. Results: As the cooking degree increased, the water content and water-holding capacity of the fish chunks gradually decreased, with bound water transforming into free water. After two cycles of freeze-thawing, the shear force of fish chunks at various cooking degrees decreased compared to before freezing. Specifically, the shear force values and myofibrillar fragmentation index of fish chunks with a center temperature of 75 °C were respectively 1.33 times and 1.22 times higher than those of fish chunks with a center temperature of 45 °C, indicating severe damage to the myofibrillar structure and reduced fish tenderness. Additionally, freeze-thawing treatment reduced the relative content of protein α-helices and β-sheets, leading to increased protein disorder. After two cycles of freeze-thawing treatment, then reheating, the water content, water-holding capacity, shear force, degree of lipid oxidation, microstructure, sensory scores, and other parameters of fish chunks precooked to a center temperature of 45 °C before freezing were superior to those of fish chunks cooked to 60 °C and 75 °C. Furthermore, using a high-temperature short-time deep-frying process at 200 °C for frozen-cooked C. idella chunks resulted in improved water content, myofibrillar fragmentation index, and a golden-yellow appearance on the surface of the fish chunks. Conclusion: Deep-frying C. idella chunks at 200 °C to achieve a center temperature of 45 °C, not only enhances the color of frozen-cooked C. idella chunks, but also effectively enhances the quality of reheated frozen-cooked fish. Significance: By adjusting the cooking degree and optimizing the deep-frying process, this study markedly enhances the flavor of reheated frozen-cooked fish products. This study provides valuable insights for enhancing the quality of pre-cooked fish dishes and optimizing the processing of large-scale farmed fish species.

Antarctic krill oil extraction process and arsenic removal effect based on response surface method

JI Yunyun, YU Xiaowei, ZHANG Haiyan, SHEN Xiaosheng

2024, 46(5):  448-457.  DOI: 10.14012/j.jfr.2024050

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Objective: The present study aims to establish the best technology of extraction and arsenic removal of Antarctic krill oil, improve the safety of Antarctic krill oil products, and lay the foundation for the industrial production of high-quality Antarctic krill oil. Methods: In this paper, frozen Antarctic krill powder was used as raw material. The response surface methodology was employed to optimize the extraction rate of Antarctic krill oil, while atomic fluorescence photometry was utilized to assess the effectiveness of arsenic removal from the oil. Building on single-factor tests, the extraction rate of Antarctic krill oil served as the response variable, with ethanol concentration, liquid-to-material ratio, and ultrasonic extraction time selected as independent variables. The extraction process of Antarctic krill oil was optimized, and the arsenic removal efficiency of the krill oil was evaluated. Results: The results indicated that a quadratic polynomial regression equation has been established using the response surface analysis method: X_yield=19.02?0.30A+0.68B+0.92C?0.24AB?0.19AC+0.49BC?1.11A²?1.04B²?1.29C². The model showed a significance level of P<0.0001, and the misfit term had P>0.05, indicating that the model was highly significant and relatively stable. Through model analysis, the optimal conditions were determined to be: ethanol concentration of 91.1563%, liquid-to-material ratio of 8.6892 mL/g, and ultrasonic extraction time of 47.4734 minutes. Considering practical application feasibility, these conditions were adjusted to an ethanol concentration of 91%, a liquid-to-material ratio of 8 mL/g, and an ultrasonic extraction time of 47 minutes. Under the revised conditions, the actual yield of Antarctic krill oil was found to be 18.36%±0.58%, which was in close agreement with the theoretical prediction of 18.62% from the model. The Cleanert Alumina A SPE column with activated alumina as the medium could remove 82.61%±4.63% of the total arsenic from Antarctic krill oil. Conclusion: Based on the response surface methodology, the extraction process for Antarctic krill oil involved using 91% ethanol, a liquid-to-material ratio of 8 mL/g, and an ultrasonic extraction time of 47 minutes. Cleanert Alumina A adsorption columns using activated alumina as a medium can be used as an ideal material for arsenic removal of Antarctic krill oil in the future.

Optimization and application of compound phosphates in seawater fish antifreeze

GUO Yuchen, ZHAO Yuan, LI Zhenkun, SHI Linfan, LIU Shuji, LIU Zhiyu, WENG Wuyin

2024, 46(5):  458-467.  DOI: 10.14012/j.jfr.2024058

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Objective: The aim of present study was to explore the feasibility of producing high-quality surimi from frozen seawater fish treated with composite antifreeze. Methods: Yellowfin snapper (Acanthopagrus latus), small yellow croaker (Larimichthys polyactis) and golden pomfret (Trachinotus ovatus) were selected to optimize the ratio of phosphate based on freezing point and phase change enthalpy of fish meat, and the effect of antifreeze on the gel forming ability of frozen fish meat was also investigated by the analysis of fish tissue sections, determination of surimi gel strength and analysis of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results: The optimization results showed that the contents of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in the best antifreeze effect for yellowfin snapper and small yellow croaker were 3.0%, 3.0% and 1.0%, respectively, while those in the best antifreeze effect for golden pomfret were 3.0%, 3.0% and 0.1%, respectively. The freezing point and phase change enthalpy of fish meat treated with the antifreeze increased first and then decreased with increasing ice storage time, and the highest value of freezing point and phase change enthalpy appeared at the end of the ice storage with the highest rigidity index. The correlation coefficient between freezing point, phase change enthalpy and phosphate content were more than 0.6. After being treated with antifreeze, the frozen storage damage of fish tissue structure was inhibited. The breaking force and breaking distance of surimi gel in the experimental group were significantly higher than those in the control group at 120 days of frozen storage, while those of the experimental group were close to the control group at 180 days of frozen storage. When the frozen storage time was more than 120 days, the myosin and actin in surimi gels began to degrade, which were not affected by the addition of antifreeze. Conclusion: Therefore, the frozen fish treated with phosphate composite antifreeze can be used to produce surimi within a certain frozen storage time. Significance: The results of this study provide technical support for the production of high-quality surimi by using frozen fish, thus solving the problem of unbalanced supply of raw fish in different seasons and promoting the sustainable development of aquatic processing industry.

Optimization of squid paste processing technology and quality characteristics

YANG Xinran, CHEN Tingting, LIN Jingying, SHEN Xiaona, ZHANG Zhicheng, CHEN Huibin

2024, 46(5):  468-479.  DOI: 10.14012/j.jfr.2024035

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Background: Squid is highly nutritious, rich in proteins, various minerals and trace elements. However, its nutritional value application, high-value product development, and processing technology innovation lag behind those of marine fish. While novel pretreated surimi gel products have gained market traction, research on squid paste products remains scarce. Objective: This study aims to optimize squid paste processing parameters and establish foundational theories for developing high-quality squid paste characteristics. Methods: Dosidicus gigas was used to produce squid paste. The impacts of potato starch content, ice-water content and chopping time on paste quality were investigated through single-factor experiments. An orthogonal experiment was subsequently employed to optimize squid paste, evaluating gel strength, whiteness, and sensory scores. The optimal processing parameters were determined via range analysis and validated. Further, product quality under optimal conditions was evaluated using electronic nose, gas chromatography-mass spectrometry (GC-MS), and quality indicator measurements. Results: The optimal squid paste formula included 12% potato starch, 6% ice-water, and 6 minutes of chopping, achieving the highest composite weighted score of 89.10. This formulation exhibited gel strength of 102.29 g·cm, whiteness of 68.85%, and sensory scores of 90.65. The product demonstrated desirable texture properties with hardness (2 430.93 N), chewiness (1 221.76 J), and gumminess (1 499.47 N). Electronic nose analysis indicated effective recognition of distinct smells, with principal component analysis attributing an 81.59% contribution rate. Additionally, optimized squid paste contained elevated flavor substances totaling 39.32 μg/kg, predominantly olefinic (14.79 μg/kg), aldehyde (7.79 μg/kg), and alcohol (9.16 μg/kg) compounds. It also exhibited low formaldehyde content (1.56 mg/kg) and high water-holding capacity (83%), surpassing the lowest composite score (DG-4). Conclusion: The optimal process parameters for squid paste production are 12% potato starch, 6% ice-water, and 6 minutes chopping time. Optimized processing parameters enhance squid paste texture, increase flavor substance content, and meet stringent quality standards. Significance: This study contributes fundamental data to enhance squid paste product quality and supports subsequent industrial processing endeavors.

Study on gel properties and processing quality optimization of tilapia texture restructured product

LIN Lili, HUANG Hui, MA Haixia, YANG Shaoling, DENG Jianchao, CHEN Shengjun

2024, 46(5):  480-489.  DOI: 10.14012/j.jfr.2024055

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Objective: China is rich in freshwater fish resources, and freshwater fish has become an important raw material for the production of restructured fish products. However, the gel properties of freshwater fish mince is lower than sea fish, and the surimi industry urgently needs technological upgrades. By studying the addition methods of exogenous additives and optimizing the formulation of additives, high-quality restructured fish products with good gel properties could be obtained. It will develop the products quality and improve the comprehensive utilization of processing by-products such as fillets and minced fish from tilapia. Methods: This study utilized the technology of tilapia restructuring with tilapia (Oreochromis niloticus ♀ × O. aureus ♂) fillets and minced meat as raw materials, with texture characteristics, water retention, gel strength and sensory evaluation as indicators. The effects of fish meat addition morphology and exogenous additive addition methods on product quality were studied. On the basis of single factor experiment of exogenous additives, the texture recombination conditions of tilapia were optimized through orthogonal experiment. The primary and secondary order of the influence of various factors on the strength of gel was analyzed, and the optimal production process was determined by comprehensive balance analysis. Results: The addition method and amount of fish fillet, minced fish and exogenous additives could affect the quality of tilapia texture recombination products.The study revealed that incorporating transglutaminase (TG), sodium caseinate, and salt into both fillet pieces and trimmings prior to blending led to enhancements in the textural characteristics and gel strength of the restructured tilapia texture products. The reconstructed product exhibited favorable sensory evaluations in terms of tissue morphology, flavor, taste, and acceptance, closely mirroring the sensory qualities of whole fish fillets. The inclusion levels of TG enzyme, sodium alginate and sodium caseinate all had a marked influence on the gel properties and texture characteristics of the restructured product. The optimal formula for the restructured tilapia texture product was: a TG enzyme addition of 3%, sodium alginate addition of 0.2%, and a sodium caseinate addition of 2%, resulting in a gel strength of 316.52 g·cm for the restructured product. Conclusion: Exogenous additives can significantly improve the gel strength and texture characteristics of tilapia restructured fish meat and improve the product quality. Significance: Using tilapia processing by-products as raw materials for high-value comprehensive processing and utilization can improve the utilization rate of raw materials. This optimized formulation addresses the issue of low gelation properties in restructured tilapia texture products, significantly enhancing the gel characteristics and quality of the product, and providing a theoretical basis for the development of high-quality surimi products.

Optimization research of deodorisation process of skipjack tuna bone powder by response surface method

XU Jie, PAN Chunfei, MIAO Youjun, ZHAO Yadong, ZHENG Bin, MIAO Wenhua

2024, 46(5):  490-500.  DOI: 10.14012/j.jfr.2024077

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Objective: Fish bones, a by-product of tuna processing, are rich in collagen and essential minerals such as calcium and phosphorus, rendering them highly nutritious. However, due to limitations in aquatic product processing technologies, the potential for high-value utilization of fish bones remains underexploited. The presence of a strong fishy odor in their products significantly affects consumer acceptance. This study aims to address the issue of fishy odor in marine fish processing by-products, such as fish bones and their derivatives. Methods: Bonito bone meal was used as the research subject, with fishy odor intensity serving as the primary indicator. The study first involved screening various deodorizing agents to identify the most effective one. Subsequently, single-factor experiments and response surface methodology were employed to optimize deodorizing process parameters, including deodorizing agent concentration, temperature, and time. Solid-phase microextraction combined with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in bonito bone meal before and after deodorization. Results: Yeast was identified as the most effective deodorizing agent for skipjack tuna bone powder. The optimal deodorizing conditions were determined to be a solid-to-liquid ratio of 1∶10, yeast concentration of 3.12%, a temperature of 40 °C, and a treatment time of 151 minutes. Sensory evaluation indicated that the treated fish bone powder exhibited no discernible fishy taste. Analysis using solid-phase microextraction and gas chromatography-mass spectrometry revealed a significant reduction in both the quantity and relative content of volatile compounds associated with the fishy odor. Odor substances such as 3-nitrophenyl ethanol, 1-nonene-3-ol, 2, 6-octanediene-1-ol, 9-decyl-1-ol, 2, 4-decadienal, benzaldehyde, 2-nonenal, 2-acetone, hexane, 2-ethylhexyl ester, trans-2-(2-pentenyl) furan, dipicramine, and 2-propenyl-1-amine were completely eliminated. Additionally, the intensity of other odorants such as 1-octene-3-ol, nonaldehyde, caproaldehyde, 3, 5-octendiene-2-ketone, 2-ethylfuran, and 2-amylfuran was significantly reduced. Conversely, the content of desirable flavor compounds, including ionone, nerolaldehyde, cinnamaldehyde, carvone, and ylangolene, was either detected or increased in the deodorized bone powder. Conclusion: Yeast is an effective agent for deodorizing skipjack tuna bone powder and improving its flavor profile. Significance: This study provides valuable technical insights for the deodorization of fish bone powder and similar aquatic by-products, offering important guidance for the high-value utilization of by-products in aquatic product processing.

Study on the nutritional components and antioxidant activity of sea cucumber freeze-dried powder and peptide in vitro

CHEN Die, ZHANG Zhe, DONG Yu, LI Zhibo, ZHAO Qiancheng

2024, 46(5):  501-508.  DOI: 10.14012/j.jfr.2024038

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Objective: The study aims to compare the nutritional composition and antioxidant activity of sea cucumber freeze-dried powder and peptide powder. Methods: In this study, sea cucumber freeze-dried powder and commercially available sea cucumber peptides were used as research subjects. The protein content, polypeptide content, and total sugar content were analyzed using the Kjeldahl nitrogen determination method, the GB/T 22492—2008 method, and the phenol-sulfuric acid method. Molecular weight distribution, monosaccharide composition, and amino acid composition were determined through high-performance liquid chromatography. Additionally, the in vitro antioxidant activities of both samples were assessed. Results: The protein content of sea cucumber freeze-dried powder and peptide powder was 55.06%±0.58% and 88.70%±0.63%, respectively. The peptide content was 1.78%±0.08% for the freeze-dried powder and 83.00%±0.23% for the peptide powder, while the total sugar content was 7.60%± 0.23% and 4.20%±0.17%, respectively. The protein and polypeptide contents of sea cucumber peptide powder were significantly higher than those of freeze-dried sea cucumber powder, whereas the total sugar content was lower in the peptide powder. Over 90% of the molecular weight of the sea cucumber peptide powder was less than 600 Da, indicating a smaller molecular size. The monosaccharides in the polysaccharides from the sea cucumber body wall consisted of mannose, glucosamine, galacturonic acid, glucose, galactose, and fucose, with fucose being the most abundant at 67.06%, while mannose was the least, at 1.95%. The contents of essential amino acids and total amino acids in sea cucumber peptide powder were higher than those in freeze-dried powder, suggesting that the amino acid composition of the peptide powder is superior. Furthermore, the DPPH free radical scavenging ability, hydroxyl free radical scavenging ability, ABTS free radical scavenging ability, iron reduction ability, and superoxide anion scavenging ability of sea cucumber peptide powder were greater than those of freeze-dried sea cucumber powder. Conclusion: The polypeptide content, protein content, and amino acid composition of sea cucumber peptide powder are significantly higher than those of sea cucumber freeze-dried powder. Additionally, the peptide powder has a smaller molecular weight and exhibits strong antioxidant activity in vitro. Significance: This study provides a reference for the development and utilization of sea cucumber peptide powder efficacy products.

The study of processing optimization of air-fried anchovy snack food

ZHOU Ting, ZHOU Jinsong, HE Zhe, YIN Linghong, LI Mei, LI Mingyuan, SHI Wenzheng

2024, 46(5):  509-518.  DOI: 10.14012/j.jfr.2024052

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Background: As time progresses, people’s demand for healthy food continues to rise. Anchovy, a nutritious and high-yield fish, shows great potential for being processed into healthy, low-oil snack foods. Objective: In this paper, a healthy and less oily anchovy marinated food was developed by using the production process of brining first and air fried instead of traditional frying, and also for the anchovy processing industry to provide a new parameter Methods: The basic nutrient composition and amino acid content of anchovy were analyzed. A single-factor experiment and an orthogonal test were conducted to optimize the processing techniques for brining and air-frying anchovy, aiming to develop low-oil snack food products. Sensory evaluation was used as an indicator to assess the texture of the products. Results: The results indicated that anchovy is a type of fish characterized by high protein content and low fat, abundant in essential amino acids (EAAs) and featuring a high concentration of fresh, sweet amino acids. This makes it a raw material of significant nutritional and processing value. The optimal processing formulation was determined through single-factor experiments and orthogonal tests: the liquid-to-material ratio was set at 1∶6, the cooking time was 5 minutes, the air frying temperature was 190 °C, and the frying duration was 11 minutes. Under these conditions, the sensory score of the low-oil snack food reached 90.33, with a hardness value of 694.29 g, elasticity of 0.83, masticity of 278.63 g, and shear force of 1 618.53 g. This results in a nutritious and delicious chewy low-oil snack food. Conclusion: The research provides technical support for anchovy processing and development of high quality aquatic products.

Absorption and transport of different forms of fucoxanthin products in the Caco-2 cell model

WANG Xitong, XIA Qing, LI Yuheng, NIU Jinkun, MA Yichao, REN Dandan, WANG Qiukuan

2024, 46(5):  519-527.  DOI: 10.14012/j.jfr.2024037

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Objective: This study aims to investigate the comparative bioavailability of various formulations of fucoxanthin, a unique algal-derived carotenoid known for its antioxidant, weight management, and lipid-regulating properties. Given fucoxanthin’s inherent instability, its current applications predominantly rely on two formats: fucoxanthin microcapsule powder and fucoxanthin oil suspension. Methods: To assess the bioavailability differences, the study employed a Caco-2 cell model to examine the transport and absorption dynamics of both fucoxanthin formulations alongside their respective gastrointestinal simulated digesta. The Caco-2 cell model was validated through assessments of cellular morphology, transepithelial electrical resistance, alkaline phosphatase activity, and permeability characteristics. Key metrics evaluated included sample transport efficacy, absorption rates, apparent permeability coefficients, and intracellular antioxidant capacity. Results: Following 21-day culture, Caco-2 cells displayed a tight junctional architecture indicative of differentiation, rendering them suitable for absorption and transport studies. The findings revealed that the fucoxanthin microcapsule powder exhibited superior absorption efficiency at 27.98%, with a transport efficiency of 24.45% post 12-hour incubation and an optimal apparent permeability coefficient of 8.1×10^?5 cm/s observed within three hours, highlighting robust bioavailability. In contrast, the fucoxanthin oil suspension digestion solution achieved an absorption rate of 22.29%, with peak transport efficiency and permeability coefficient values of 43.91% and 1.4×10^?5 cm/s, respectively, occurring after six hours. Additionally, both fucoxanthin samples demonstrated potent antioxidant effects within Caco-2 cells, notably augmenting superoxide dismutase (SOD) and catalase (CAT) activities. Conclusion: Gastrointestinal digestion processes facilitate the formation of fucoxanthin micelles, thereby enhancing its bioavailability. The microcapsule formulation maintained high stability and exhibited commendable absorption and transport capabilities following digestion, whereas the oil suspension format showcased elevated transmural transport efficiency post-digestion but compromised absorption performance. In practical applications, the appropriate dosage form of fucoxanthin should be selected based on the product type and its characteristics. Significance: These insights offer a foundational platform for future fucoxanthin product development and formulation strategies, as well as guidance on incorporation into nutraceuticals.

Determination and uncertainty evaluation of methamidophos residues in aquatic products by modified QuEChERS technique

PENG Jie, YU Yali, CHENG Bo, ZHANG Lang, GAN Jinhua, HE Li

2024, 46(5):  528-538.  DOI: 10.14012/j.jfr.2024085

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Objective: This study aimed to accurately assess the quality and safety level of aquatic products in the national rice-fishery symbiosis system, ensuring the safety of aquatic products for consumption and maintaining the healthy and sustainable development of the fishery industry. Methods: Rice paddy aquatic products such as Procambarus clarkii, Cyprinus carpio and Eriocheir sinensis were chosen as the sample matrix, and the organophosphorus insecticide methamidophos was selected as the research object. The good chromatographic separation and sufficient mass spectrometry response intensity of methamidophos were used to screen the suitable conditions for instrumental determination. Based on the modified QuEChERS technique, the optimal preparation method was preferred by comparatively analyzing the effects of different extraction solvents, such as acetonitrile, ethyl acetate, acidified acetonitrile, acidified ethyl acetate, and different combinations of purification reagents, including PSA, C₁₈, anhydrous magnesium sulphate, and Cleanert LipoNo, as well as different nitrogen blowing temperatures on the recoveries of spiked methamidophos. Finally, an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the accurate determination of methamidophos residues in aquatic products. Its measurement uncertainty introduced by sample preparation and instrumental analysis were evaluated at the same time, which provided the basis for optimizing the determination procedure and improving the accuracy of the test data. Results: The preparation optimization experiments suggested that the analytes were preferably extracted with acetonitrile, purified by Cleanert LipoNo, concentrated by nitrogen blowing at 40 ℃, separated on a Waters Acquity UPLC BEH C₁₈ column and quantified by external standard method. Under the optimal conditions, the standard curve was linear in the range of 0.1?50.0 μg·L^?1 with the correlation coefficient of 0.999 2. The limits of detection and quantification were found to be 0.25 μg·kg^?1 and 0.5 μg·kg^?1. Due to the thorough sample preparation, the recoveries were 82.1%?96.5% with relative standard deviations less than 11%. In this study, the main sources of uncertainty in measurement were standard curve fitting and recoveries, followed by standard solution preparation, sample repeated measurement, sample weighing and sample processing. The error caused by volumetric determination was the least. Conclusion: Due to the advantages of low matrix interference and better sensitivity than existing literature reports, this method aims to precisely determine the trace residues of methamidophos in aquatic products. During the detection process, it is necessary to control the influence of standard curve fitting and recoveries on the accuracy of the results, so as to scientifically evaluate the residual concentration of methamidophos in aquatic products and dietary risk.

Effect of corn oil emulsion on the quality of reconstituted tilapia (Oreochromis mossambicus) meat

LI Nannan, XIA Guanghua

2024, 46(5):  539-546.  DOI: 10.14012/j.jfr.2024047

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Objective: The aim of the study is to improve the utilization rate of Oreochromis mossambicus minced meat and the quality of reconstituted O. mossambicus meat. Methods: Corn oil lotion was added to the reconstituted O. mossambicus meat at various ratios. The study evaluated the effects of corn oil lotion on the texture, water activity, water retention, color, microstructure, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy of the reconstituted O. mossambicus meat. Results: 1) Corn oil lotion increased the hardness, adhesiveness, chewiness, and elasticity of the reconstituted O. mossambicus meat. The optimal addition ratio was 20%, which yielded the highest levels of hardness, adhesiveness, chewiness, and elasticity, with no significant impact on cohesion. 2) The corn oil lotion also improved the whiteness and brightness of the reconstituted O. mossambicus meat, reduced redness and yellowness, and achieved peak whiteness and brightness at a 40% addition ratio. Additionally, it enhanced water retention and reduced water activity, with the lowest water activity observed at a 20% addition ratio. 3) All reconstituted O. mossambicus meats with varying corn oil lotion content exhibited the same characteristic absorption peaks, indicating that the corn oil lotion did not alter the protein’s characteristic absorption peaks. Minor differences in peak strength were observed. Scanning electron microscopy (SEM) results revealed a more uniform and dense microstructure of the fish protein with the addition of corn oil lotion. Conclusion: The addition of corn oil lotion can improve the internal tissue structure of the reconstituted O. mossambicus meat, and an appropriate addition ratio can enhance the close combination between the fish tissues, thus changing the water distribution of the fish tissues to further improve the quality of the reconstituted O. mossambicus meat. Significance: Corn oil lotion effectively enhances the quality and sensory attributes of the reconstituted O. mossambicus meat. It can serve as a quality improver for fish meat products, enhancing gel performance and flavor, and contributing to the development of a new type of reconstituted O. mossambicus meat. This approach offers a novel solution for the high-value utilization of processed O. mossambicus meat.

Review

Recent advances in shelf life prediction models for monitoring aquatic product quality

DONG Hao, ZHENG Shiwei, CUI Fangchao, WANG Dangfeng, LI Tingting, LI Jianrong

2024, 46(5):  547-562.  DOI: 10.14012/j.jfr.2024061

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Background: Annually, approximately 35% of global seafood is lost or wasted during the journey from catch to consumption. This substantial loss not only incurs significant economic costs but also adversely impacts the environment. Objective: To mitigate these effects, it is essential for manufacturers to provide accurate information regarding the shelf life of seafood at every stage of the supply chain. Reliable shelf life data is crucial for optimizing supply chain management, enhancing food safety, and reducing waste. This article aims to categorize and analyze existing shelf life models, detailing their applications within the seafood industry. By doing so, it seeks to assist stakeholders in better understanding and utilizing these models, ultimately improving seafood quality monitoring and management. Methods: Through an extensive literature review and case analysis, this paper offers a comprehensive overview of the application backgrounds and characteristics of commonly used models. Special emphasis is placed on their specific applications within the seafood sector, particularly models predicting food freshness indices and shelf life. By comparing the strengths and weaknesses of different models, this study explores their effectiveness and potential in practical applications. Conclusion: The findings indicate that a wide variety of models are currently employed for monitoring food quality, each with its distinct application context and characteristics. Shelf life models commonly used include kinetic models, neural networks, accelerated shelf life testing, and partial least squares regression models. In the seafood industry, these models are extensively used to predict the shelf life of fish, shellfish, and crustaceans, aiding enterprises in optimizing supply chain management and reducing losses. Future research should focus on further promoting the use of shelf life models in the seafood industry, particularly the development of new models and the application of multivariate analysis methods. Prospect: Real-time food quality monitoring can identify more reliable methods of transportation, processing, and packaging, thus reducing losses and enhancing efficiency. The integration of Internet of Things (IoT) and artificial intelligence (AI) technologies can facilitate real-time monitoring and prediction. These advancements can significantly reduce losses and waste at various stages of the seafood supply chain, and improve the economic efficiency and sustainability of the entire industry.