Article
Engineering, Chemical
Takeshi Moriwaki, Norihito Kimizuka, Sadao Omata
Summary: This study used scanning haptic microscopy (SHM) to measure the microscopic elastic modulus distribution in fish samples and found that the elastic modulus of freeze-thaw samples was significantly higher than that of refrigerated samples, while there were no significant differences in the myotome area's elastic modulus.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Environmental Sciences
Jihwan Kim, Hanna Na
Summary: This study investigated the interannual variability of yellowfin and bigeye tuna catches in the southwestern tropical Indian Ocean over 25 years and found that the catch amounts in the northern region are related to temperature, salinity, and current variability. The catch variability in the northern region is more closely related to El Nino-Southern Oscillation.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Food Science & Technology
Xin-Yun Wang, Jing Xie, Xin-Jun Chen
Summary: This study investigated the lipid oxidation and distribution in Bigeye tuna stored at different temperatures, revealing an increase in lipid oxidation indexes with storage time. Analysis of lipid molecular species and distribution also provided insights into the factors influencing lipid oxidation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Fisheries
Lynn Waterhouse, Lisa Ailloud, Riley Austin, Walter J. Golet, Ashley Pacicco, Allen H. Andrews, Khady Diouf, Yacine Ndiour, Kyne Krusic-Golub, Guelson da Silva, John M. Hoenig
Summary: This study combines tagging and otolith data from multiple sources to fit growth models for bigeye tuna in the Atlantic Ocean. The study finds conflicts between tagging and otolith data, and the integrated model fits better for old fish.
FISHERIES RESEARCH
(2022)
Article
Nutrition & Dietetics
Zhizhen Cheng, Weicong Pan, Wendong Xian, Jin Yu, Xudong Weng, Soottawat Benjakul, Alessandra Guidi, Xiaoguo Ying, Shanggui Deng
Summary: This study investigated the impact of different transportation packaging on the quality and microbial variation of bigeye tuna during the logistics process. It was found that aluminum foil paper (AFP) packaging effectively prevented TVB-N increase and microbial growth. Temperature fluctuations and packaging materials had a major effect on the microbial community structure of bigeye tuna.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Zhengkai Yi, Jing Xie
Summary: This study investigated the spoilage potential and metabolic activities of two strains of Shewanella putrefaciens in bigeye tuna blocks. The results showed that one strain, 00A, had a stronger spoilage potential compared to the other strain, 00B, possibly due to its lower histamine decarboxylation activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Medicinal
Liza Devita, Mala Nurilmala, Hanifah Nuryani Lioe, Maggy T. Suhartono
Summary: The utilization of bigeye tuna skin as a source of collagen has been increasing its value. Pepsin-soluble collagen and bromelain-soluble collagen extracted showed antioxidant activities, indicating potential for use in food applications. Further research is needed to explore their health benefits.
Article
Fisheries
Nuria Perez Bielsa, Judith Olle, David Macias, Samar Saber, Jordi Vinas
Summary: This study confirms, for the first time, the presence of three young individuals of bigeye tuna within the Mediterranean Sea.
JOURNAL OF FISH BIOLOGY
(2021)
Article
Food Science & Technology
Qingqing Jiang, Naho Nakazawa, Yaqin Hu, Xichang Wang, Kazufumi Osako, Emiko Okazaki
Summary: The salting time significantly affects the frozen storage stability of tuna meat, with proper salting enhancing ice crystal morphology and tissue recoverability, as well as improving water-holding capacity, springiness, and cohesiveness. However, prolonged salting time may result in decreased oxidative stability due to accelerated oxidation of lipids and myoglobin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Gongshuai Song, Xichuang Guo, Qianyun Li, Kanghui Dai, Danli Wang, Tinglan Yuan, Shaoli Liu, Ling Li, Linqiu Li, Jie Liao, Qing Shen, Jinyan Gong
Summary: In this study, the variation in lipid phenotypic data in bigeye tuna during air-frying, roasting, and boiling was comprehensively investigated using iKnife rapid evaporative ionization mass spectrometry (REIMS). It was demonstrated that the rates of heat transfer and lipid oxidation in air-fried bigeye tuna were slower than those in roasted and boiled bigeye tuna. Multivariate REIMS data analysis was used to characterize the lipid profile change in different cooked bigeye tuna samples, with specific fatty acids and phospholipids identified as salient contributing features. These results provide a potential strategy for a healthy diet by controlling and improving functional food quality in daily cooking.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Zhengkai Yi, Jing Xie
Summary: A nondestructive method for predicting the spoilage of bigeye tuna by Shewanella putrefaciens during cold storage at different temperatures was developed using an electronic nose and PLS model. The analysis of VOCs in tuna revealed key compounds responsible for the spoilage process.
Article
Agriculture, Multidisciplinary
Xin-Yun Wang, Jing Xie
Summary: In this study, the membrane composition, membrane permeability, and energy transduction of A. johnsonii XY27 cultured at different temperatures were investigated. The results showed that the activity of Na+/K(+)ATPase, alkaline phosphatase, ATPase, fluorescence intensity, and cell viability increased with decreasing temperature. The fatty acid composition also changed, with higher content of polyunsaturated fatty acids and monounsaturated fatty acids at lower temperatures. Moreover, specific proteins were identified as biomarkers for controlling the growth of A. johnsonii during cold adaptation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Xiaofang Liu, Xiejun Sun, Xiaoqiao Chen, Kailong Zheng, Jianrong Li, Xiuxia Li
Summary: In this study, the quality, protein degradation, microstructure, and moisture content of tuna fish were analyzed with different concentrations of slightly acidic electrolyzed water (SAEW) combined with ultrasonic treatment. The results showed that SAEW and SAEW+Ult treatment effectively inhibited the increase of total viable counts (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and pH. The 55 mg/mL+Ult treatment exhibited the best inhibition of protein degradation, maintained the microstructure and texture of fish tissues, and reduced water loss. Therefore, it is an effective way to maintain the quality and prolong the shelf life of tuna during refrigeration.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Fisheries
Haruhiko Hino, Takashi Kitagawa, Takayuki Matsumoto, Yoshinori Aoki, Shingo Kimura
Summary: As the body size of juvenile bigeye tuna increases, changes in thermoregulatory mechanisms were observed with higher thermal excess during characteristic behaviors compared to associative behaviors. The increase in thermal excess in both behaviors can be attributed to decreases in the whole-body heat transfer coefficient. It appears that physiological thermoregulation develops with body size to adapt to deeper waters and support the increasing energy demands of larger fish.
FISHERIES OCEANOGRAPHY
(2021)
Article
Microbiology
Xin-Yun Wang, Jing Xie
Summary: This study found that the coculture of A. johnsonii and S. putrefaciens in bigeye tuna during cold storage resulted in increased spoilage potential compared to single culture, inducing degradation of myofibrillar proteins and changes in water dynamics.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Xinyun Wang, Lijing Geng, Jing Xie, Yun-Fang Qian
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Xin-Yun Wang, Jing Xie
Article
Chemistry, Applied
Xin-Yun Wang, Jing Xie, Yun-Fang Qian
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2020)
Article
Biotechnology & Applied Microbiology
Xin-Yun Wang, Jing Xie
JOURNAL OF FOOD SAFETY
(2020)
Article
Microbiology
Xin-Yun Wang, Jing Xie
CURRENT MICROBIOLOGY
(2020)
Article
Food Science & Technology
Xin-Yun Wang, Jing Xie
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Microbiology
Xin-Yun Wang, Jing Xie
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Food Science & Technology
Xin-Yun Wang, Jing Xie, Xin-Jun Chen
Summary: This study investigated the lipid oxidation and distribution in Bigeye tuna stored at different temperatures, revealing an increase in lipid oxidation indexes with storage time. Analysis of lipid molecular species and distribution also provided insights into the factors influencing lipid oxidation.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Nutrition & Dietetics
Xin-Yun Wang, Jing Xie, Xin-Jun Chen
Summary: Aquatic products, such as fish, are popular worldwide due to their satisfying flavor characteristics and rich animal nutrition. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) are widely used in the aquatic product industry for their sensitivity, fast analysis, non-destructive nature and low cost. This review summarizes the applications of LF-NMR and MRI in measuring aquatic product quality and nutrients, as well as their importance in deep processing, storage, and authentication of aquatic products.
FRONTIERS IN NUTRITION
(2021)
Article
Microbiology
Xin-Yun Wang, Jing Xie
Summary: This study found that the coculture of A. johnsonii and S. putrefaciens in bigeye tuna during cold storage resulted in increased spoilage potential compared to single culture, inducing degradation of myofibrillar proteins and changes in water dynamics.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Xin-Yun Wang, Jing Xie
Summary: In this study, spoilage and cold adaptive markers of Acinetobacter johnsonii XY27 from spoiled bigeye tuna were investigated through complete genome sequencing, metabolomic and volatile organic compound analysis. The results revealed several spoilage-associated genes and pathways in A. johnsonii XY27, as well as the production of specific metabolites and volatile organic compounds under cold temperature. This information provides valuable tools for further investigations on the spoilage mechanism of A. johnsonii XY27.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Xin-Yun Wang, Jing Xie
Summary: In this study, the membrane composition, membrane permeability, and energy transduction of A. johnsonii XY27 cultured at different temperatures were investigated. The results showed that the activity of Na+/K(+)ATPase, alkaline phosphatase, ATPase, fluorescence intensity, and cell viability increased with decreasing temperature. The fatty acid composition also changed, with higher content of polyunsaturated fatty acids and monounsaturated fatty acids at lower temperatures. Moreover, specific proteins were identified as biomarkers for controlling the growth of A. johnsonii during cold adaptation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Xin-Yun Wang, Jun Yan, Jing Xie
Summary: Spoilage targets of Shewanella putrefaciens XY07 were determined by genome sequencing, metabolomics, and FTIR analysis. Metabolomics analysis revealed the importance of amino acid degradation in S. putrefaciens XY07.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)