Search Results (21)

The soft-shell mud crab (Scylla paramamosain) holds high market value, but rapid post-molting shell hardening limits its commercial viability. This study evaluated the effects of four live-preservation methods—ambient seawater (CK, 25 °C, pH 8.10), low-temperature seawater (LT, 14 °C, pH 8.10), ice-chilled storage (ICE, 2–6 °C), and low-temperature acidified seawater (LTA, 14 °C, pH 7.6)—on shell hardening and hepatopancreatic flavor in mud crabs. ICE and LTA significantly delayed hardening (p < 0.05), maintaining the hard-paper stage at 48 h post-molting, while CK and LT samples hardened considerably. Transcriptomic analysis revealed that both ICE and LTA down-regulated key genes involved in calcium signaling, autophagy, and lysosomal pathways, which may be associated with delayed shell hardening. Flavor profiling showed that ICE enhanced umami by increasing aspartate, inosine monophosphate, and adenosine monophosphate levels, and increased sweetness via elevated alanine and glycine, while reducing bitterness by lowering bitter amino acids. In contrast, LTA reduced umami and bitterness but did not improve sweetness. These findings demonstrate that ice-chilled storage effectively extends the soft-shell phase and better preserves flavor quality, offering a viable strategy for enhancing the preservation and marketability of live soft-shell crabs. Full article

The aim of this study was to investigate the effect of ice-temperature (IT) storage on the umami-enhancing nucleotide content in white mullet (Ophiocephalus argus var. Kimnra) meat. White mullet dorsal muscle was used as the raw material, and 4 °C chilled storage was used as a reference. After determining the ice temperature (−0.6 °C) of the dorsal muscle, the effect of IT storage on its umami-enhancing nucleotides was investigated. The umami nucleotide levels, physicochemical properties (pH, muscle color, water-holding capacity, and cooking loss rate), glycolytic metabolites (lactic acid, pyruvic acid, and glycogen), and enzyme activities (lactate dehydrogenase, pyruvate kinase, and 5′-nucleotidase) in the dorsal muscle were examined. The results indicate that IT storage significantly (p < 0.05) lowered pH while improving the water-holding capacity compared to 4 °C chilled storage. Both storage conditions showed an initial increase followed by a decrease in the inosine 5′-monophosphate (IMP) content, while the content of guanosine 5′-monophosphate (GMP) progressively declined. IT storage maintained significantly (p < 0.05) higher IMP and GMP levels than chilled storage in the late storage stage. The accumulation of the bitter taste substances hypoxanthine (Hx), lactic acid, and pyruvic acid was reduced under IT storage. These findings demonstrate that IT storage effectively inhibits the degradation of umami-enhancing nucleotides and is beneficial for preserving the meaty taste of white mullet meat. Full article

In the process of collecting operational data for the performance analysis of water-cooled centrifugal chillers, missing values are inevitable due to various factors such as sensor errors, data transmission failures, and failure of the measurement system. When a substantial amount of missing data is present, the reliability of data analysis decreases, leading to potential distortions in the results. To address this issue, it is necessary to either minimize missing occurrences by utilizing high-precision measurement equipment or apply reliable imputation techniques to compensate for missing values. This study focuses on two water-cooled turbo chillers installed in Tower A, Seoul, collecting a total of 118,464 data points over 3 years and 4 months. The dataset includes chilled water inlet and outlet temperatures ($T_1$ and $T_2$) and flow rate (${\dot{V}}_1$) and cooling water inlet and outlet temperatures ($T_3$ and $T_4$) and flow rate (${\dot{V}}_3$), as well as chiller power consumption (${\dot{W}}_c$). To evaluate the performance of various imputation techniques, we introduced missing values at a rate of 10–30% under the assumption of a missing-at-random (MAR) mechanism. Seven different imputation methods—mean, median, linear interpolation, multiple imputation, simple random imputation, k-nearest neighbors (KNN), and the dynamically clustered KNN (DC-KNN)—were applied, and their imputation performance was validated using MAPE and CVRMSE metrics. The DC-KNN method, developed in this study, improves upon conventional KNN imputation by integrating clustering and dynamic weighting mechanisms. The results indicate that DC-KNN achieved the highest predictive performance, with MAPE ranging from 9.74% to 10.30% and CVRMSE ranging from 12.19% to 13.43%. Finally, for the missing data recorded in July 2023, we applied the most effective DC-KNN method to generate imputed values that reflect the characteristics of the studied site, which employs an ice thermal energy storage system. Full article

The storage temperature is important for maintaining the quality of raw fish meat. The characteristics of ordinary muscle (OM) and dark muscle (DM) differ. This study aimed to clarify the effects of storage temperature (refrigeration, ice storage, and super-chilled (SC) storage) on the bacterial flora and quality (biochemical changes, volatile organic compounds (VOCs), and off-flavor development) of both muscles of yellowtail (Seriola quinqueradiata). SC storage effectively extended the shelf life of the dorsal part of ordinary muscle (OM) and DM by reducing bacterial proliferation, VOC changes, and off-flavor formation. However, their effects on the inhibition of trimethylamine (TMA) accumulation and lipid oxidation are limited. (E,E)-2,4-octadienal and (E,E)-3,5-octadien-2-one were identified as candidate markers of OM quality deterioration, whereas 1-hexanol was identified as a potential marker for DM. Alcohols, esters, and ketones are potential spoilage indicators of yellowtail muscles (OM and DM). Pseudomonas was the dominant spoilage bacterium in OM and DM across all storage conditions, with Acinetobacter, Brochothrix, and Shewanella appearing in later storage stages. These findings highlight the importance of storage at lower temperatures and understanding the dynamics of spoilage-causing bacteria and changes in VOCs in raw fish meat (OM and DM) to prevent spoilage and maintain meat quality. Full article

An attempt to apply extracts of the brown algae Cystoseira myrica and Cystoseira trinodis for the quality enhancement of fish was carried out. Aqueous, ethanolic, and aqueous–ethanolic (1:1, v/v) extracts of both algae were included, respectively, in the icing system employed for the chilled storage of farmed rainbow trout (Oncorhynchus mykiss). Chemical and microbiological quality indices were determined for a 0–16-day storage period. At the end of the experiment, all alga-treated fish revealed lower (p < 0.05) pH values and lower (p < 0.05) lipid hydrolysis (free fatty acid assessment) and oxidation (thiobarbituric acid index) development when compared to Control samples. Regarding microbial activity development (aerobe, psychrophilic, Enterobacteriaceae, proteolytic, and lipolytic counts), lower average values were detected in most cases in fish corresponding to alga-treated batches; preservative effects were found more important at advanced storage times. In general, water and water–ethanol extracts led to higher (p < 0.05) inhibitory effects than their counterpart ethanol extracts. Higher (p < 0.05) total polyphenol values were detected in water and water–ethanol extracts of both algae than in their counterpart extracts obtained only with ethanol. A novel, simple, and practical strategy for the quality enhancement and commercialization of chilled farmed rainbow trout is proposed by employing different extracts obtained from both Cystoseira species. Full article

This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm³/(m²·24·h·0.1·MPa), respectively, then stored at temperatures of 4 °C and −1 °C for 28 days, respectively. The results of total viable count, pH, color, and volatile basic nitrogen indicate that HORP effectively inhibits the growth rate of surface microorganisms and the oxidation rate of proteins in lamb. The sulfhydryl content, carbonyl value, and electronic nose suggest that the oxidative decomposition rate of lamb during storage at −1 °C is lower compared to storage conditions at 4 °C. The microbial diversity suggests that HORP significantly hinders the growth and reproduction of Pseudomonas and Brochothrix aerobic spoilage bacteria, as well as diminishes the abundance of the dominant microbial community. Herein, utilizing high-barrier packaging with an oxygen permeability of lower than 1.70 cm³/(m²·24·h·0.1·MPa) in conjunction with ice temperature storage at −1 °C is a highly effective preservation method for prolonging the shelf life of chilled lamb to 28 days. Full article

This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at −1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality. Full article

The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0–92.1 and 70.3–96.3 ranges, respectively), fluorescent compounds (0.29–1.11 and 0.37–1.90 ranges, respectively), free fatty acids (FFA) (15.1–188.0 and 33.8–232.5 g·kg⁻¹ lipids ranges, respectively), and total volatile amines (216.3–387.6 and 217.7–412.2 g·kg⁻¹ muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29–0.86 and 0.85–1.90 ranges, respectively), FFA (15.1–50.6 and 58.9–223.5 g·kg⁻¹ lipids ranges, respectively), and total volatile amines (216.3–250.3 and 351.1–412.2 g·kg⁻¹ muscle ranges, respectively) and the evolution of the K value (59.0–77.2 and 86.9–96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product. Full article

This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic mackerel (Scomber scombrus). Results of in vitro assays allowed the conclusion that the aqueous flour extracts have antimicrobial activity against Gram-negative bacteria such as Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes, and Klebsiella pneumoniae) and proteobacteria (Vibrio alginolyticus), and against Gram-positive bacteria such as Bacillus cereus and B. subtilis. In the food model study, different concentrations of the flour extract were present in the icing medium, microbial and chemical analyses being carried out in fish muscle at different storage times. An inhibitory effect (p < 0.05) on microbial growth (aerobes, psychrotrophs, Enterobacteriaceae, and proteolytic and lipolytic bacteria) and on chemical quality indices (pH, total volatile amines, and trimethylamine) was concluded. This effect was more pronounced when the flour extract concentration in the ice increased and at advanced storage times. This study provides a first approach to the beneficial use of flour of the alga Gelidium as a new preserving strategy for chilled fish. Full article

Honey is a mixture of 25 sugars with other bioactive substances (i.e., organic acids, enzymes, antioxidants, and vitamins) and has been known as a highly nutritious functional food. Traditionally, it has been widely used in medicinal applications to cure various diseases. The effectiveness of honey in different applications has been used for its antimicrobial activity, absorption of hydrops, cleansing, removing odor, assisting granulation, recovery of nutrition, and formation of tissue and epithelium, which proved that honey has dehydrating and preserving properties to make it ideal for the cryopreservation of cells and tissues. Cryopreservation is an advanced preservation technique for tissue, cells, organelles, or other biological specimen storage, performed by cooling the sample at a very low temperature. It is the most common approach to improved preserving fertility (sperm, embryos, and oocytes) in different species that may undergo various life-threatening illnesses and allows for the genetic screening of these cells to test the sample for diseases before use. However, with toxic cryoprotectant (CPA), cryopreservation of fertility has been challenging because of their particular structure and sensitivity to chilling. Honey’s unique composition, as well as its dehydrating and preserving properties, qualify it to be used as a natural cryoprotectant. The aim of this study is to emphasize the ability of honey as a natural cryoprotectant in cryopreservation. The articles for this review were searched from Google Scholar, PubMed, Science Direct, Web of Science, and Scopus, using the keywords, honey, cryopreservation, natural cryoprotectant/CPAs, extenders, and fertility. Honey, as a natural cryoprotectant in fertility cryopreservation, yielded satisfactory results, with respect to improved post-thaw quality and viability. It is now proved as a non-toxic and highly efficient natural cryoprotectant in fertility preservation because its increasing viscosity at low temperature can provide a protective barrier to cells by reducing ice formation. Furthermore, its antioxidant property plays a vital role in protecting the cells from thermal damage by reducing the reactive oxygen species (ROS). This review provides a road map for future studies to investigate the potential of honey in the cryopreservation of other cells and tissue and contribute to the scientific research, regarding this remarkable natural product. Full article

Cells for therapeutic use are often preserved at +4 °C, and the storage period is generally limited to 2–3 days. Here, we report that the survival rate (%) of mammalian cells is improved to 10–20 days when they are preserved with a subzero supercooled solution containing the antifreeze protein (AFP), for which an ability to stabilize both supercooled water and cell membrane integrity has been postulated. We chose adherent rat insulinoma (RIN-5F) cells as the preservation target, which were immersed into −5 °C-, −2 °C-, or +4 °C-chilled “unfrozen” solution of Euro-Collins or University of Washington (UW) containing the AFP sample obtained from insect or fish. Our results show that the survival rate of the cells preserved with the solution containing insect AFP was always higher than that of the fish AFP solution. A combination of the −5 °C-supercooling and insect AFP gave the best preservation result, namely, UW solution containing insect AFP kept 53% of the cells alive, even after 20 days of preservation at −5 °C. The insect AFP locates highly organized ice-like waters on its molecular surface. Such waters may bind to semiclathrate waters constructing both embryonic ice crystals and a membrane–water interface in the supercooled solution, thereby protecting the cells from damage due to chilling. Full article

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand. Full article

Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides an overview of a recently proposed strategy based on the addition of natural compounds to marine species. In this strategy, different kinds of natural preservative compounds are included in the flake-ice medium that is commonly used for chilled storage. Natural sources tested for this purpose include low-molecular-weight organic acids and different kinds of extracts of plants, macroalgae, and by-products resulting from marine species commercialization. The preservative action of such treatments is analyzed according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis, oxidation, and microbial activity development), as well as on the resulting sensory acceptability and shelf-life time. The basic objective of this review is to provide an overview concerning the positive effect that the presence in an icing system of natural preserving compounds may have on the quality of chilled marine species. Furthermore, various potential avenues are proposed to develop the practical and commercial employment of this technological strategy. Full article

This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p < 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p < 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p < 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata. Full article

Beetle hyperactive antifreeze protein (AFP) has a unique ability to maintain a supercooling state of its body fluids, however, less is known about its origination. Here, we found that a popular stag beetle Dorcus hopei binodulosus (Dhb) synthesizes at least 6 isoforms of hyperactive AFP (DhbAFP). Cold-acclimated Dhb larvae tolerated −5 °C chilled storage for 24 h and fully recovered after warming, suggesting that DhbAFP facilitates overwintering of this beetle. A DhbAFP isoform (~10 kDa) appeared to consist of 6−8 tandem repeats of a 12-residue consensus sequence (TCTxSxNCxxAx), which exhibited 3 °C of high freezing point depression and the ability of binding to an entire surface of a single ice crystal. Significantly, these properties as well as DNA sequences including the untranslated region, signal peptide region, and an AFP-encoding region of Dhb are highly similar to those identified for a known hyperactive AFP (TmAFP) from the beetle Tenebrio molitor (Tm). Progenitor of Dhb and Tm was branched off approximately 300 million years ago, so no known evolution mechanism hardly explains the retainment of the DNA sequence for such a lo­ng divergence period. Existence of unrevealed gene transfer mechanism will be hypothesized between these two phylogenetically distant beetles to acquire this type of hyperactive AFP. Full article