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16 results on '"Mubango, Elliot"'

7. Microbial Composition and Quality Changes in Whole Golden Pomfret (Trachinotus ovatus) During Refrigerated, Ice, and Vacuum-Packed Storage.

Author

Liang, Shijie, Li, Mingze, Zhang, Jingxuan, Wu, Xinning, Zhuang, Shuai, Mubango, Elliot, Tan, Yuqing, Hong, Hui, and Luo, Yongkang

Subjects
VACUUM packaging, ICE prevention & control, BIOGENIC amines, BACILLUS (Bacteria), STORAGE
Abstract

This study evaluated the quality and bacterial composition changes in whole golden pomfret under refrigeration, ice storage, and vacuum packaging at 4°C. Ice storage and vacuum packaging delayed sensory quality deterioration, limited spoilage bacteria proliferation, and slowed biogenic amines formation, total volatile base nitrogen accumlation, and ATP-related compounds degradation. In addition, Bacillus dominated fresh golden pomfret. Psychrobacter, Shewanella, and Acinetobacter were predominant in control and ice storage groups, while Shewanella and Aeromonas prevailed in the vacuum packaging group after storage. In conclusion, the best storage condition for whole golden pomfret fish is ice storage. [ABSTRACT FROM AUTHOR]

Published
2024
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11. Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (Penaeus vannamei)

Author

Dong-zhi Chen, Shanggui Deng, Xiao-meng Hu, Nikolaeva Ekaterina, Jing Chen, and Mubango Elliot

Subjects
White (mutation), Atmospheric cold plasma, biology, General Chemical Engineering, fungi, Sensory system, Food science, Penaeus, biology.organism_classification, Industrial and Manufacturing Engineering, Food Science, Shrimp
Abstract

In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp ( Penaeus vannamei) under refrigeration storage were investigated. In the proposed model, a dielectric barrier discharge atmospheric cold plasma pretreatment step using a 60 kV source for 60, 90, 120, and 150 s was introduced after the first and second wash followed by refrigeration storage at 4 ± 1 °C for 12 days. Chemical, biochemical, and sensory attributes of the shrimp were monitored and compared with those of shrimp processed through the traditional method without atmospheric cold plasma pretreatment (control). Incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment step had more desirable quality outcomes characterized by low malondialdehyde concentration, low volatile nitrogen products content, and comparable proximate composition. Texture, pH, and color were remarkably retained at 120 and 150 s of atmospheric cold plasma pretreatment and protein degradation was negligible up to 90 s than at 120 and 150 s of pretreatment. We conclude that remodeling the shrimp processing chain through incorporating minimal dielectric barrier discharge atmospheric cold plasma pretreatment with key considerations on operation parameters can maximize the beneficial biochemical and sensory quality outcomes while minimizing the negative impacts associated with traditional shrimp processing.

Published
2021
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13. Intermuscular Bones in Asian Carps: Health Threats, Solutions, and Future Directions.

Author

Mubango, Elliot, Tavakoli, Samad, Liu, Yueyue, Zheng, Yanyan, Huang, Xinrou, Benjakul, Soottawat, Yuqing, Tan, Luo, Yongkang, and Hong, Hui

Subjects
*CONSUMERS, *CARP, *MORPHOLOGY
Abstract

Intermuscular bones (IBs) are a common characteristic of Asian carp. Ingested IBs and other fishbone fragments are associated with health complications and have remained a significant concern among consumers. Asian carp are bony, and their safety concerning IBs is a hot topic, prompting extensive research on possible ways of eliminating IBs from fish products. The research on IBs is ongoing and has covered many facets, including their formation, morphology, counts, evolution, proteome, and gene function. Processing technologies to eliminate IBs in carp products have become another trending subject. The available literature revealed that immediate solutions to the health threats associated with IBs could be through the effective application of processing technologies. Thus, this paper seeks to review the formation and morphology of IBs in Asian carp, emphasizing the implications of IBs on the health of consumers. The review also delves into the processing technologies that lessen the health threats of IBs to consumers and how they can provide the much-needed relief to consumers who are reluctant to consume Asian carp. [ABSTRACT FROM AUTHOR]

Published
2023
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15. Effects of a cold plasma-assisted shrimp processing chain on biochemical and sensory quality alterations in Pacific white shrimps (

Author

Mubango, Elliot, Jing, Chen, Dong-Zhi, Chen, Xiao-Meng, Hu, Nikolaeva, Ekaterina, and Shang-Gui, Deng

Subjects
Penaeidae, Plasma Gases, Seafood, Refrigeration, Nitrogen, Animals
Abstract

In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific white shrimp (

Published
2021

16. Aggregation and conformational change of mushroom (Agaricus bisporus) polyphenol oxidase subjected to atmospheric cold plasma treatment

Author

Yifan, Zhu, Mubango, Elliot, Yanhong, Zheng, Jing, Chen, Dongzhi, Chen, and Shanggui, Deng

Subjects
Plasma Gases, Agaricus, Hydrogen Peroxide, General Medicine, Catechol Oxidase, Food Science, Analytical Chemistry
Abstract

Atmospheric cold plasma (ACP) is a novel nonthermal technology with potential applications in maintaining and improving food quality. The effect of ACP on the activity and structure of mushroom (Agaricus bisporus) polyphenol oxidase (PPO) was evaluated. Results demonstrated that the dielectric barrier discharge (DBD) based plasma technology could inactivate PPO (up to 69%) at 50 kV with the increased concentrations of H

Published
2022
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