Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes
•The Curcumin-mediated photodynamic inactivation killed L. monocytogenes on salmon.•The photodynamic inactivation decreased the growth rate of survival L. monocytogenes.•The photodynamic inactivation decelerated the protein degradation of salmon.•The photodynamic inactivation reduced the lipid oxida...
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| Veröffentlicht in: | Food chemistry 2021-10, Vol.359, p.129974-129974, Article 129974 |
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| container_title | Food chemistry |
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| creator | Huang, Jiaming Chen, Bowen Zeng, Qiao-Hui Liu, Yang Liu, Haiquan Zhao, Yong Wang, Jing Jing |
| description | •The Curcumin-mediated photodynamic inactivation killed L. monocytogenes on salmon.•The photodynamic inactivation decreased the growth rate of survival L. monocytogenes.•The photodynamic inactivation decelerated the protein degradation of salmon.•The photodynamic inactivation reduced the lipid oxidation and loss of water in salmon.
The effect of curcumin-mediated blue light-emitting diode (LED) photodynamic inactivation (PDI) for preserving the quality of salmon contaminated with Listeria monocytogenes was investigated by microbiological, physical, chemical and histological methods during sample storage at 4 ℃ and 25 ℃. The results showed that PDI decelerated the proliferation of L. monocytogenes on salmon during storage at 25 ℃, with the maximum inhibition reaching 4.0 log10 CFU/g (99.99%), compared to the negative control. Moreover, PDI greatly retarded the increase in pH (P |
| doi_str_mv | 10.1016/j.foodchem.2021.129974 |
| format | Article |
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The effect of curcumin-mediated blue light-emitting diode (LED) photodynamic inactivation (PDI) for preserving the quality of salmon contaminated with Listeria monocytogenes was investigated by microbiological, physical, chemical and histological methods during sample storage at 4 ℃ and 25 ℃. The results showed that PDI decelerated the proliferation of L. monocytogenes on salmon during storage at 25 ℃, with the maximum inhibition reaching 4.0 log10 CFU/g (99.99%), compared to the negative control. Moreover, PDI greatly retarded the increase in pH (P < 0.05) and the production of TVB-N, retarded the accumulation of free fatty acids, and decelerated the degradation of proteins, ultimately preserving the high nutritional value of the salmon. In addition, PDI effectively prevented a change in colour and retarded the loss of water from the salmon, thereby conserving its texture and sensory properties. Therefore, PDI is a promising and valid non-thermal technology to use for fish preservation.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2021.129974</identifier><identifier>PMID: 33964662</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Magnetic resonance imaging (MRI) ; Muscle fibres ; Photodynamic inactivation (PDI) ; Salmon ; Storage quality</subject><ispartof>Food chemistry, 2021-10, Vol.359, p.129974-129974, Article 129974</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright © 2021 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-c4680e2b1e1956dfacf988fda423eceed16f36216fcd2c705ca6596b8af44d3f3</citedby><cites>FETCH-LOGICAL-c368t-c4680e2b1e1956dfacf988fda423eceed16f36216fcd2c705ca6596b8af44d3f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814621009808$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33964662$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Huang, Jiaming</creatorcontrib><creatorcontrib>Chen, Bowen</creatorcontrib><creatorcontrib>Zeng, Qiao-Hui</creatorcontrib><creatorcontrib>Liu, Yang</creatorcontrib><creatorcontrib>Liu, Haiquan</creatorcontrib><creatorcontrib>Zhao, Yong</creatorcontrib><creatorcontrib>Wang, Jing Jing</creatorcontrib><title>Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•The Curcumin-mediated photodynamic inactivation killed L. monocytogenes on salmon.•The photodynamic inactivation decreased the growth rate of survival L. monocytogenes.•The photodynamic inactivation decelerated the protein degradation of salmon.•The photodynamic inactivation reduced the lipid oxidation and loss of water in salmon.
The effect of curcumin-mediated blue light-emitting diode (LED) photodynamic inactivation (PDI) for preserving the quality of salmon contaminated with Listeria monocytogenes was investigated by microbiological, physical, chemical and histological methods during sample storage at 4 ℃ and 25 ℃. The results showed that PDI decelerated the proliferation of L. monocytogenes on salmon during storage at 25 ℃, with the maximum inhibition reaching 4.0 log10 CFU/g (99.99%), compared to the negative control. Moreover, PDI greatly retarded the increase in pH (P < 0.05) and the production of TVB-N, retarded the accumulation of free fatty acids, and decelerated the degradation of proteins, ultimately preserving the high nutritional value of the salmon. In addition, PDI effectively prevented a change in colour and retarded the loss of water from the salmon, thereby conserving its texture and sensory properties. Therefore, PDI is a promising and valid non-thermal technology to use for fish preservation.</description><subject>Magnetic resonance imaging (MRI)</subject><subject>Muscle fibres</subject><subject>Photodynamic inactivation (PDI)</subject><subject>Salmon</subject><subject>Storage quality</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkc1uGyEUhVHVqnHTvkI0y25mwp8xs2sU9SeSpW7aNcJwsbFmYAKMK79Enrk4k3TbzWVxv3OuOAehG4I7gom4PXYuRmsOMHYUU9IR2vcb_gatiNywdoM39C1aYYZlKwkXV-hDzkeMMcVEvkdXjPWCC0FX6OlumgZvdPExNNE15QCNmZOZRx_aEazXBWwzHWKJ9hz06E3jgzbFnxaJi6mZEmRIJx_2z_JcYtJ7aB5nPfhyvrhmPYwVNjGUahGePf_4cmi2XVMX0ZxL3EOA_BG9c3rI8OnlvUa_v339df-j3f78_nB_t20NE7K0hguJge4IkH4trNPG9VI6qzllYAAsEY4JWqex1Gzw2mix7sVOase5ZY5do8-L75Ti4wy5qNFnA8OgA8Q5K7qmXErGBa-oWFCTYs4JnJqSH3U6K4LVpQt1VK9dqEsXaumiCm9ebsy7muQ_2Wv4FfiyAFB_evKQVDYegqmpJzBF2ej_d-MvneijAw</recordid><startdate>20211015</startdate><enddate>20211015</enddate><creator>Huang, Jiaming</creator><creator>Chen, Bowen</creator><creator>Zeng, Qiao-Hui</creator><creator>Liu, Yang</creator><creator>Liu, Haiquan</creator><creator>Zhao, Yong</creator><creator>Wang, Jing Jing</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20211015</creationdate><title>Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes</title><author>Huang, Jiaming ; Chen, Bowen ; Zeng, Qiao-Hui ; Liu, Yang ; Liu, Haiquan ; Zhao, Yong ; Wang, Jing Jing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-c4680e2b1e1956dfacf988fda423eceed16f36216fcd2c705ca6596b8af44d3f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Magnetic resonance imaging (MRI)</topic><topic>Muscle fibres</topic><topic>Photodynamic inactivation (PDI)</topic><topic>Salmon</topic><topic>Storage quality</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huang, Jiaming</creatorcontrib><creatorcontrib>Chen, Bowen</creatorcontrib><creatorcontrib>Zeng, Qiao-Hui</creatorcontrib><creatorcontrib>Liu, Yang</creatorcontrib><creatorcontrib>Liu, Haiquan</creatorcontrib><creatorcontrib>Zhao, Yong</creatorcontrib><creatorcontrib>Wang, Jing Jing</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huang, Jiaming</au><au>Chen, Bowen</au><au>Zeng, Qiao-Hui</au><au>Liu, Yang</au><au>Liu, Haiquan</au><au>Zhao, Yong</au><au>Wang, Jing Jing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2021-10-15</date><risdate>2021</risdate><volume>359</volume><spage>129974</spage><epage>129974</epage><pages>129974-129974</pages><artnum>129974</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•The Curcumin-mediated photodynamic inactivation killed L. monocytogenes on salmon.•The photodynamic inactivation decreased the growth rate of survival L. monocytogenes.•The photodynamic inactivation decelerated the protein degradation of salmon.•The photodynamic inactivation reduced the lipid oxidation and loss of water in salmon.
The effect of curcumin-mediated blue light-emitting diode (LED) photodynamic inactivation (PDI) for preserving the quality of salmon contaminated with Listeria monocytogenes was investigated by microbiological, physical, chemical and histological methods during sample storage at 4 ℃ and 25 ℃. The results showed that PDI decelerated the proliferation of L. monocytogenes on salmon during storage at 25 ℃, with the maximum inhibition reaching 4.0 log10 CFU/g (99.99%), compared to the negative control. Moreover, PDI greatly retarded the increase in pH (P < 0.05) and the production of TVB-N, retarded the accumulation of free fatty acids, and decelerated the degradation of proteins, ultimately preserving the high nutritional value of the salmon. In addition, PDI effectively prevented a change in colour and retarded the loss of water from the salmon, thereby conserving its texture and sensory properties. Therefore, PDI is a promising and valid non-thermal technology to use for fish preservation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>33964662</pmid><doi>10.1016/j.foodchem.2021.129974</doi><tpages>1</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Magnetic resonance imaging (MRI) Muscle fibres Photodynamic inactivation (PDI) Salmon Storage quality |
| title | Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes |
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