دورية أكاديمية
Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams.
| العنوان: | Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams. |
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| المؤلفون: | Palamae S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand., Temdee W; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand., Saetang J; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand., Patil U; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand., Suyapoh W; Veterinary Pathology Unit, Department of Veterinary Science, Faculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand., Yingkajorn M; Department of Pathology, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand., Fan X; College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China., Zhang B; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China., Benjakul S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea. Electronic address: soottawat.b@psu.ac.th. |
| المصدر: | Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138948. Date of Electronic Publication: 2024 Mar 06. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Hemolymph* , Bivalvia*, Animals ; Lipid Peroxidation ; Fatty Acids, Unsaturated ; Heme/chemistry ; Iron |
| مستخلص: | Impact of high-pressure processing (HP-P) on hemolymph and lipid globular structures of the edible portion (EP) of blood clams (BC) was investigated. HP-P above 400 MPa decreased heme iron content, while upsurged non-heme iron content. Increasing pressure induced gaps and abnormal hemocyte cell arrangements. However, HP-P at 300 MPa improved and maintained total hemocyte counts, the heme iron content, and a*-value in BC-EP. For lipid globular structures, the mean diameter drastically decreased when an HP-P pressure of 600 MPa was employed. HP-P at higher pressure induced lipid oxidation, along with decreases in monounsaturated and polyunsaturated fatty acids as well as increases in thiobarbituric acid reactive substances and peroxide value. FTIR spectra displayed a reduction in phosphate groups and cis double bonds in lipids from HP-P treated BC, compared to controls. Therefore, HP-P at 300 MPa is recommended for preparing ready-to-cook BC with less tissue damage and lipid oxidation. Competing Interests: Declaration of competing interest The authors declare no competing interests. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Blood clam; Hemoglobin; High-pressure processing; Histological analysis; Ready-to-cook product |
| المشرفين على المادة: | 0 (Fatty Acids, Unsaturated) 42VZT0U6YR (Heme) E1UOL152H7 (Iron) |
| تواريخ الأحداث: | Date Created: 20240321 Date Completed: 20240410 Latest Revision: 20240410 |
| رمز التحديث: | 20240410 |
| DOI: | 10.1016/j.foodchem.2024.138948 |
| PMID: | 38513490 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.138948 |