scispace - formally typeset
Open AccessJournal ArticleDOI

Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker

Bo Li, +4 more
- 28 May 2021 - 
- Vol. 13, Iss: 11, pp 1787
Reads0
Chats0
TLDR
In this article, the effects of locust bean gum (LBG) and sodium alginate (SA) active coatings containing 0.15, 0.30 or 0.60% lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) on the bacterial diversity and myofibrillar proteins (MPs) of large yellow croaker during refrigerated storage at 4 °C for 18 days was evaluated.
Abstract
The research evaluated the effects of locust bean gum (LBG) and sodium alginate (SA) active coatings containing 0.15, 0.30 or 0.60% lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) on the bacterial diversity and myofibrillar proteins (MPs) of large yellow croaker during refrigerated storage at 4 °C for 18 days. Variability in the dominant bacterial community in different samples on the 0, 9th and 18th day was observed. Pseudomonas and Shewanella were the two major genera identified during refrigerated storage. At the beginning, the richness of Pseudomonas was about 37.31% and increased for control (CK) samples during refrigerated storage, however, the LVEO-treated samples increased sharply from day 0 to the 9th day and then decreased. LBG-SA coatings containing LVEO treatments significantly delayed MPs oxidation by retarding the formation of free carbonyl compounds and maintaining higher sulfhydryl content, higher Ca2+-ATPase activity, better organized secondary (higher contents of α-helix and β-sheet) and tertiary structures during refrigerated storage. The transmission electron microscope (TEM) images showed that the integrity of the sarcomere was damaged; the boundaries of the H-, A-, and I-bands, Z-disk, and M-line were fuzzy in the CK samples at the end of storage. However, the LVEO-treated samples were still regular in appearance with distinct dark A-bands, light I-bands, and Z-disk. In brief, LBG-SA active coatings containing LVEO treatments suggested a feasible method for protecting the MPs of large yellow croaker during refrigerated storage.

read more

Citations
More filters
Journal ArticleDOI

Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)

TL;DR: In this paper , the effects of mono-, dual-and tri-frequency ultrasound-assisted thawing (UAT) on physicochemical quality, water-holding capacity, moisture migration and distribution and myofibrillary structure of frozen large yellow croaker (Larimichthys crocea) were detected.
Journal ArticleDOI

Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass

Huan Yu
- 01 May 2023 - 
TL;DR: In this paper , the influence of orthogonal ultrasonic wave on the sea bass quality was studied, and the results showed that the orthogonality wave could effectively improve the utilization rate of ultrasonic, which provided a reference for the food freezing industry to improve aquatic products.
Book ChapterDOI

Effect of evaporative cooling structures on tropical and subtropical fruits and nuts

TL;DR: The role of edible coatings in ensuring food security is examined in this article , where the use of nanoparticles to enhance the formation of edible films has also been highlighted as a recent advancement and development.
References
More filters
Journal ArticleDOI

Chemical, physical and biological properties of alginates and their biomedical implications

TL;DR: It has quite recently also been shown that oligoguluronates are able to transiently modify mucin network structures to such an extent that it opens up possibilities for the treatment of pathological respiratory diseases as well as a general increased drug bioavailability due to increased mucosal uptake.
Journal ArticleDOI

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze―thaw cycles

TL;DR: Gel electrophoresis patterns of porcine muscle showed that multiple freeze-thaw cycles could cause cross-linking of protein in myofibril and the freeze- thaw process has a detrimental effect on the quality of pork.
Journal ArticleDOI

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein.

TL;DR: The results showed that CA generally inhibited protein carbonyl formation but did not prevent sulphydryl and amine losses caused by oxidation, which can explain why processed meats with phenolic-rich spices and herbs often exhibit variable texture-forming properties.
Journal ArticleDOI

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

TL;DR: The results of size exclusion chromatography, circular dichroism spectra, UV absorption specta, and intrinsic fluorescence spectroscopy indirectly proved that multiple F-T cycles could cause protein aggregation and degradation, α-helix structure disruption, hydrophobic domain exposure, and conformational changes of MP.
Journal ArticleDOI

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

TL;DR: The application of a dimensionality reducing technique such as PCA proved to be useful to determine the most influential properties of heat-induced gel.
Related Papers (5)