The Experts below are selected from a list of 10413 Experts worldwide ranked by ideXlab platform
Emiko Okazaki - One of the best experts on this subject based on the ideXlab platform.
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effect of subzero temperature treatment at 2 c before thawing on prevention of thaw rigor biochemical changes and rate of atp consumption in Frozen chub mackerel scomber japonicus
Lwt - Food Science and Technology, 2019Co-Authors: Keisuke Moriya, Naho Nakazawa, Kazufumi Osako, Emiko OkazakiAbstract:Abstract Prevention of thaw rigor in Frozen Fish with high ATP content is crucial for the quality of the Fish supplied for sashimi. In this study, the effect of subzero temperature treatment at −2 °C on the biochemical and quality characters of thawed meat was investigated with an aim to develop a rapid thawing method to prevent thaw rigor in chub mackerel meat Frozen in pre-rigor stage. The meat, which was stored at −2 °C in a water bath for 3 h prior to thawing, did not undergo thaw rigor, and both drip loss and hardness decreased. The average ATP consumption rate in the meat with occurrence and non-occurrence of thaw rigor during thawing was 284.0 μmol/(g·h) and 51.6 μmol/(g·h), respectively. The ATP consumption rate during pretreatment at −2 °C was 75.2 μmol/(g·h). Thaw rigor did not occur in chub mackerel when the rate of ATP consumption was below 50–75 μmol/(g·h). These results suggest that this rapid thawing method could serve useful to prevent thaw rigor in pre-rigor-Frozen chub mackerel meat.
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smart technique for accurate monitoring of atp content in Frozen Fish fillets using fluorescence fingerprint
Lwt - Food Science and Technology, 2018Co-Authors: Mario Shibata, Gamal Elmasry, Naho Nakazawa, Shigeki Nakauchi, Keisuke Moriya, Md Mizanur Rahman, Yuki Miyamoto, Kazuya Ito, Emiko OkazakiAbstract:Abstract The aim of the present study was to develop a fast and nondestructive method based on fluorescence fingerprints (FFs) to predict the ATP content in Frozen Fish meat Frozen at early stages after death using fillets of horse mackerel (Trachurus japonicus) as a model. Fifty-six Fish were sacrificed instantly, stored in ice for different periods (0–48 h), and then filleted and Frozen. The fluorescence fingerprints of the Frozen fillet samples were acquired using fluorescence spectrophotometer with fiber probe installed inside a freezer. Subsequently, the ATP-related compounds of the same samples were determined using HPLC. Finally, four different models based on partial least squares (PLS) were developed to predict ATP contents from HPLC and the FFs data. The best PLS model with a correlation coefficient (R2) of 0.88 and root mean square error estimated by cross validation (RMSECV) of 0.97 μmol/g was obtained when the most important combinations of excitation-emission wavelengths were used for prediction. This methodology offers a simple and rapid approach to detect the ATP contents in Frozen Fish nondestructively without thawing the sample during the assessment that could be applied during any stage of Fish marketing, facilitating quality control activities and the determination of Fishery market price.
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non invasive sensing of freshness indices of Frozen Fish and fillets using pretreated excitation emission matrices
Sensors and Actuators B-chemical, 2016Co-Authors: Gamal Elmasry, Naho Nakazawa, Emiko Okazaki, Shigeki NakauchiAbstract:Abstract Fluorescence spectroscopy with fiber optic probe was utilized to estimate different freshness indices of whole and filleted horse mackerel ( Trachurus japonicus ) directly in the Frozen state. The actual freshness values were assessed using the nucleotide-based method depending on the determination of ATP and its breakdown derivatives (ADP, AMP, IMP, HxR and Hx) with high pressure liquid chromatography (HPLC). Different spectral treatments (i.e. normalization, smoothing and first and second derivatives) were applied on the acquired excitation–emission matrixes (EEMs) and calibration models were developed using partial least squares (PLS) regression for the original and pre-treated EEM to predict the freshness indices. A searching algorithm was proposed as a smart wavelength selection method to find the optimized excitation–emission wavelength combinations. Results revealed that prediction performance of the developed models on the original and pretreated EEM spectra was in the following order: normalized EEM λ Ex = 390 nm was the most efficient excitation wavelength to stimulate fluorophores responsible for Fish freshness detection in whole and fillet samples. Under this excitation wavelength, 8 emission wavelengths (440, 450, 480, 500, 530, 600, 640, 710) nm in the normalized EEM spectra were found to be very sensitive in predicting K values in Frozen whole Fish with R CV 2 = 0.85 and RMSECV = 11.15%, and 7 emission wavelengths (500, 520, 530, 540, 650, 660, 670) nm in the normalized EEM spectra of fillet samples were found to be very important in predicting K values with R CV 2 = 0.94 , RMSECV = 7.34%. The outcomes of this study emphasized the potential of fluorescence spectroscopy technique as an objective, non-destructive and rapid sensing method of Fish freshness directly in the Frozen state without the need to thaw the samples before testing.
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freshness estimation of intact Frozen Fish using fluorescence spectroscopy and chemometrics of excitation emission matrix
Talanta, 2015Co-Authors: Gamal Elmasry, Naho Nakazawa, Emiko Okazaki, Hiroto Nagai, Keisuke Moria, Mizuki Tsuta, Junichi Sugiyama, Shigeki NakauchiAbstract:Abstract The current study attempted to provide a convenient, non-invasive and time-saving method to estimate the freshness of intact horse mackerel ( Trachurus japonicus ) Fish in a Frozen state using autofluorescence spectroscopy in tandem with multivariate analysis of fluorescence excitation–emission matrices (EEM). The extracted fluorescence data from different freshness conditions were pretreated, masked and reorganized to resolve Fish fluorescence spectra from overlapping signals and scattering profiles for detecting and characterizing freshness changes. The real freshness values of the examined Fish samples were then traditionally determined by the hard chemical analysis using the high performance liquid chromatography (HPLC) method and expressed as K- values. The fluorescence EEM data and the real freshness values were modeled using partial least square (PLS) regression and a novel algorithm was proposed to identify the ideal combinations of excitation and emission wavelengths being used as perfect predictors. The results revealed that freshness of Frozen Fish could be accurately predicted with R 2 of 0.89 and root mean square error estimated by cross validation (RMSECV) of 9.66%. This work substantially demonstrated that the autofluorescence spectroscopy associated with the proposed technical approaches has a high potential in non-destructive sensing of Fish freshness in the Frozen state.
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classification of fresh and Frozen thawed Fish by near infrared spectroscopy
Journal of Food Science, 2004Co-Authors: Musleh Uddin, Emiko OkazakiAbstract:ABSTRACT: Frozen Fish usually have a much lower market price than fresh Fish; therefore, adulteration could occur. This article focuses on the use of near infrared (NIR) spectroscopy to detect whether Fish has been Frozen-thawed because NIR spectroscopy has demonstrated the potential for addressing some authenticity issue in foods and is known to be a nondestructive rapid technique. Horse mackerel (n = 162) were evaluated as fresh and Frozen-thawed Fish sample. Dry extract spectroscopy by infrared reflection (DESIR) of fresh and Frozen-thawed Fish samples was performed on the meat juices then discriminated by principal component analysis (PCA) and multiple linear regressions (MLR). In DESIR spectra, the overall absorbance level was found to decrease in Frozen-thawed samples, indicating the different chemical composition of juice, amount of dry matter, particle size, and their scattering properties. The spectral changes that take place between fresh and Frozen-thawed samples are clearly seen in the 1920- to 2350-nm region. The spectra are dominated by peaks attributed to proteins, in particular, peaks at 1510, 1700, 1738, 2056, 2176, 2298, and 2346 nm. It was found that fresh and Frozen-thawed Fish could be separated 100% correctly by DESIR technique.
Gamal Elmasry - One of the best experts on this subject based on the ideXlab platform.
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smart technique for accurate monitoring of atp content in Frozen Fish fillets using fluorescence fingerprint
Lwt - Food Science and Technology, 2018Co-Authors: Mario Shibata, Gamal Elmasry, Naho Nakazawa, Shigeki Nakauchi, Keisuke Moriya, Md Mizanur Rahman, Yuki Miyamoto, Kazuya Ito, Emiko OkazakiAbstract:Abstract The aim of the present study was to develop a fast and nondestructive method based on fluorescence fingerprints (FFs) to predict the ATP content in Frozen Fish meat Frozen at early stages after death using fillets of horse mackerel (Trachurus japonicus) as a model. Fifty-six Fish were sacrificed instantly, stored in ice for different periods (0–48 h), and then filleted and Frozen. The fluorescence fingerprints of the Frozen fillet samples were acquired using fluorescence spectrophotometer with fiber probe installed inside a freezer. Subsequently, the ATP-related compounds of the same samples were determined using HPLC. Finally, four different models based on partial least squares (PLS) were developed to predict ATP contents from HPLC and the FFs data. The best PLS model with a correlation coefficient (R2) of 0.88 and root mean square error estimated by cross validation (RMSECV) of 0.97 μmol/g was obtained when the most important combinations of excitation-emission wavelengths were used for prediction. This methodology offers a simple and rapid approach to detect the ATP contents in Frozen Fish nondestructively without thawing the sample during the assessment that could be applied during any stage of Fish marketing, facilitating quality control activities and the determination of Fishery market price.
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non invasive sensing of freshness indices of Frozen Fish and fillets using pretreated excitation emission matrices
Sensors and Actuators B-chemical, 2016Co-Authors: Gamal Elmasry, Naho Nakazawa, Emiko Okazaki, Shigeki NakauchiAbstract:Abstract Fluorescence spectroscopy with fiber optic probe was utilized to estimate different freshness indices of whole and filleted horse mackerel ( Trachurus japonicus ) directly in the Frozen state. The actual freshness values were assessed using the nucleotide-based method depending on the determination of ATP and its breakdown derivatives (ADP, AMP, IMP, HxR and Hx) with high pressure liquid chromatography (HPLC). Different spectral treatments (i.e. normalization, smoothing and first and second derivatives) were applied on the acquired excitation–emission matrixes (EEMs) and calibration models were developed using partial least squares (PLS) regression for the original and pre-treated EEM to predict the freshness indices. A searching algorithm was proposed as a smart wavelength selection method to find the optimized excitation–emission wavelength combinations. Results revealed that prediction performance of the developed models on the original and pretreated EEM spectra was in the following order: normalized EEM λ Ex = 390 nm was the most efficient excitation wavelength to stimulate fluorophores responsible for Fish freshness detection in whole and fillet samples. Under this excitation wavelength, 8 emission wavelengths (440, 450, 480, 500, 530, 600, 640, 710) nm in the normalized EEM spectra were found to be very sensitive in predicting K values in Frozen whole Fish with R CV 2 = 0.85 and RMSECV = 11.15%, and 7 emission wavelengths (500, 520, 530, 540, 650, 660, 670) nm in the normalized EEM spectra of fillet samples were found to be very important in predicting K values with R CV 2 = 0.94 , RMSECV = 7.34%. The outcomes of this study emphasized the potential of fluorescence spectroscopy technique as an objective, non-destructive and rapid sensing method of Fish freshness directly in the Frozen state without the need to thaw the samples before testing.
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freshness estimation of intact Frozen Fish using fluorescence spectroscopy and chemometrics of excitation emission matrix
Talanta, 2015Co-Authors: Gamal Elmasry, Naho Nakazawa, Emiko Okazaki, Hiroto Nagai, Keisuke Moria, Mizuki Tsuta, Junichi Sugiyama, Shigeki NakauchiAbstract:Abstract The current study attempted to provide a convenient, non-invasive and time-saving method to estimate the freshness of intact horse mackerel ( Trachurus japonicus ) Fish in a Frozen state using autofluorescence spectroscopy in tandem with multivariate analysis of fluorescence excitation–emission matrices (EEM). The extracted fluorescence data from different freshness conditions were pretreated, masked and reorganized to resolve Fish fluorescence spectra from overlapping signals and scattering profiles for detecting and characterizing freshness changes. The real freshness values of the examined Fish samples were then traditionally determined by the hard chemical analysis using the high performance liquid chromatography (HPLC) method and expressed as K- values. The fluorescence EEM data and the real freshness values were modeled using partial least square (PLS) regression and a novel algorithm was proposed to identify the ideal combinations of excitation and emission wavelengths being used as perfect predictors. The results revealed that freshness of Frozen Fish could be accurately predicted with R 2 of 0.89 and root mean square error estimated by cross validation (RMSECV) of 9.66%. This work substantially demonstrated that the autofluorescence spectroscopy associated with the proposed technical approaches has a high potential in non-destructive sensing of Fish freshness in the Frozen state.
Eunice C Y Lichan - One of the best experts on this subject based on the ideXlab platform.
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production and assessment of pacific hake merluccius productus hydrolysates as cryoprotectants for Frozen Fish mince
Food Chemistry, 2018Co-Authors: Peter J Jenkelunas, Eunice C Y LichanAbstract:The aim of this study was to investigate application of Fish protein hydrolysates (FPHs) as cryoprotectants for cod Fish mince subjected to freeze-thaw abuse. Response surface methodology revealed little difference in cryoprotectant ability between FPHs produced from Pacific hake muscle within the range of conditions studied, namely Flavourzyme® enzyme/substrate ratio (E/S 1-4%), time (1-6h) and pH (5-7). When added at 4% or higher concentrations, FPH minimized expressible moisture and cook loss, while maximizing salt extractable protein from freeze-thaw abused Fish mince, providing similar or better cryoprotection compared to an 8% sucrose-sorbitol blend, and a stabilizing effect of FPH on myosin was observed by differential scanning calorimetry. Sensory evaluation showed that addition of 8% FPH in Fish ball products increased the perception of Fishiness, saltiness, bitterness and firmness while decreasing moistness. FPH could be a viable alternative to the sugar-based cryoprotectants currently used for Frozen Fish products.
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pacific hake merluccius productus hydrolysates as cryoprotective agents in Frozen pacific cod fillet mince
Journal of Food Science, 2009Co-Authors: Imelda W Y Cheung, Andrea M Liceaga, Eunice C Y LichanAbstract:ABSTRACT: Fish protein hydrolysates produced by proteolysis of Pacific hake (Merluccius productus) with Alcalase® (FPH-A) or Flavourzyme® (FPH-F) were investigated as a potential alternative to the 1 : 1 blend of sucrose–sorbitol (SuSo) commonly used for cryoprotection of Frozen Fish mince. The physicochemical properties of cod mince samples in the absence (control) or presence of 8% FPH-A, FPH-F, or SuSo were evaluated before and after 6 freeze–thaw cycles, with differences noted at the 5% significance level. Freeze–thawing of control sample increased expressible moisture (from 22% to 33%) and cook loss (from 3% to 16%). These poor water retention properties were improved in samples containing FPH or SuSo. Differential scanning calorimetry showed higher proportion of unFrozen water in freeze–thawed samples containing FPH-F or FPH-A (0.36 g/g) compared to SuSo (0.33 g/g) and control (0.24 g/g) samples. Textural analysis of cooked mince from unFrozen samples indicated greater hardness for FPH than SuSo and control samples, while freeze–thawing resulted in decreased hardness for FPH and SuSo samples. Content and surface hydrophobicity of extractable natural actomyosin (NAM) were maintained after freeze–thawing of samples containing FPH-F or SuSo, compared to 50% decrease in extractable NAM and a significant increase in surface hydrophobicity for the control. The presence of oligopeptides in both hydrolysates and the high levels of free amino acids including Asp, Glu, Arg, and Lys in FPH-F might be responsible for their cryoprotective action. This study provides strong evidence to support development of FPH as a new generation cryoprotectant to maintain quality of Frozen Fish.
Isabel Medina - One of the best experts on this subject based on the ideXlab platform.
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pathway oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout
Animal, 2019Co-Authors: H M C Santos, Lucia Mendez, Giulia Secci, Giuliana Parisi, Roberta Martelli, Isabel MedinaAbstract:Recently, great attention has been directed towards the use of essential oils from aromatic plants as antimicrobials and antioxidant in food matrix. Fish is well known to be a high perishable food. Indeed, Fish muscle is susceptible to suffer protein and lipid oxidation during Frozen storage, which can lead to the development of softening and undesirable volatile molecules. However, the possible inclusion of essential oils in Fish feed for preserving Fish flesh quality during storage is still unclear. For this reason, the potential protective effects of the incorporation of a dietary essential oil constituted by eucalyptol, carvacrol and thymol, to rainbow trout’s (Oncorhynchus mykiss) feed were here investigated. Frozen Fish fillets resulting from trout fed the essential oil showed a significant protection of specific muscle proteins against the oxidation produced during Frozen storage at –10oC for 6 months. Essential oil-enriched feed decreased carbonylation of specific myofibrillar (α-actinins-1 and -3, myosin heavy chain, myomesin-1, pyruvate kinase, tropomyosin, troponin-T and actin) and sarcoplasmic proteins (glycogen phosphorylase, creatine kinase, fructose-bisphosphate aldolase A and phosphoglycerate mutase 2). Essential oils also increased actin stability and preserved muscle protein solubility and water holding capacity. In addition, essential oils inhibited the onset of lipid oxidation and rancidity, resulting in Frozen Fish with superior textural quality and sensory scores. As a final conclusion, the inclusion of essential oils in farmed rainbow trout feed is largely efficient for increasing Fish quality and shelf life during Frozen storage, mainly through a selective-antioxidant effect on muscle proteins.
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quality preservation in chilled and Frozen Fish products by employment of slurry ice and natural antioxidants
International Journal of Food Science and Technology, 2009Co-Authors: Isabel Medina, José Manuel Gallardo, Santiago P AubourgAbstract:Summary Fish products are known to provide high levels of constituents important for the human diet. At the same time, wild and farmed Fish species are highly perishable products, the quality and freshness of which rapidly declines post-mortem. Accordingly, efficient storage and processing technologies need to be employed to reduce postmortem quality losses until the product reaches the consumer. The present review covers recent efforts carried out on some new and advanced strategies related to chilled and Frozen storage. In the first part, research concerning the use of binary systems (slurry ice) is reviewed, this focussed on the commercialisation of fresh Fish products as such or to its employment as raw material for processing. Then, the application of exogenous antioxidants to ensure retention of high quality is addressed; in this part, special attention is accorded to the endogenous antioxidant content retention and to the antioxidant/pro-oxidant balance in Fish foods.
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activity of grape polyphenols as inhibitors of the oxidation of Fish lipids and Frozen Fish muscle
Food Chemistry, 2005Co-Authors: Manuel Pazos, José Manuel Gallardo, Josep Lluis Torres, Isabel MedinaAbstract:Grape phenolic compounds were obtained from grape (Vitis vinifera) pomace by pressing and posterior maceration. Phenolics resulting of the crude grape extract were fractionated by preparative chromatography. The ability of fractions, containing flavanol monomers, oligomers (procyanidins) and glycosylated flavonols, for inhibiting oxidation of Fish lipids was determined. The tests were conducted in Fish oils, Fish oil-in-water emulsions and in fatty Fish species such as mackerel during Frozen storage. Partitioning coefficients of grape phenolics showed high solubility in the aqueous media and low in oily media. The results suggest that an optimal combination of procyanidin, degree of polymerization and percentage galloylation may be related to the highest antioxidant efficacy of grape polyphenols in the different systems tested. Monomers were more effective in oily systems. Flavanol oligomers were the most potent inhibitors of oxidation in emulsions and in Frozen Fish muscle.
Joe M Regenstein - One of the best experts on this subject based on the ideXlab platform.
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recent advances in quality retention of non Frozen Fish and Fishery products a review
Critical Reviews in Food Science and Nutrition, 2020Co-Authors: Joe M Regenstein, Qixing Jiang, Fang Yang, Wenshui XiaAbstract:Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed Fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking. However, Fishery products after being removed from water have a short shelf life due to their intrinsic characteristics. Therefore, developing effective preservation technology to extend postmortem shelf life of Fishery products has been an on-going area of study. This review summarizes the patterns of quality deterioration and external factors that affect postmortem quality of Fishery products, and then updates the recent advances with preservation methods for Fishery products including superchilling, modified atmosphere packaging, active packaging, edible coatings, irradiation and high hydrostatic pressure. Moreover, the advantages and disadvantages of each technology are discussed, and future trends for improving the preservation of Fishery products are also discussed.
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recent advances in quality retention of non Frozen Fish and Fishery products a review
Critical Reviews in Food Science and Nutrition, 2020Co-Authors: Joe M Regenstein, Qixing Jiang, Fang Yang, Wenshui XiaAbstract:Fishery products are delicious, nutritional and healthy foods, and their popularity in today’s market is growing. With the changes in consumer consumption expectations as well as the development of...
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hydrolysates from rainbow trout oncorhynchus mykiss processing by products properties when added to Fish mince with different freeze thaw cycles
Food bioscience, 2019Co-Authors: Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi, Joe M RegensteinAbstract:Abstract Rainbow trout (Oncorhynchus mykiss) mixed processing by-product homogenates were subjected to 8 mM CaCl2-5 mM citric acid (1:5 w/v) pretreatments followed by hydrolysis with Alcalase (W-CaCi-RTBH). These hydrolysates decreased the loss of total sulfhydryl groups, protein solubility and protein carbonyl formation in a Fish mince after 6 freeze-thaw cycles (P ≤ 0.05). The thermal properties of myosin heavy chains and actin were maintained as shown using differential scanning calorimetry (DSC) (P ≤ 0.05). Based on low field NMR T2 relaxation, the fastest relaxation component (T21) showed no changes with addition of W-CaCi-RTBH into a Fish mince after 6 freeze-thaw cycles, indicating no changes for the major pool of water molecules within the myofibrillar protein structure (P ≥ 0.05). After 6 freeze-thaw cycles, W-CaCi-RTBH had better antifreeze activity when combined with sucrose – sorbitol (4%) (P ≤ 0.05). Therefore, W-CaCi-RTBH could potentially be an additive in Frozen Fish mince.
