Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility

Ramy M Khoder; Liangzi Zhang; Qilin Huang; Juan You; Huawei Ma; Tao Yin; Ru Liu

doi:10.1016/j.foodchem.2024.142079

Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility

Food Chem. 2024 Nov 15;465(Pt 2):142079. doi: 10.1016/j.foodchem.2024.142079. Online ahead of print.

Authors

Ramy M Khoder¹, Liangzi Zhang², Qilin Huang³, Juan You³, Huawei Ma⁴, Tao Yin⁵, Ru Liu⁶

Affiliations

¹ College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt.
² Wuhan Business University, Wuhan, Hubei Province 430056, China.
³ College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China.
⁴ Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi/ Guangxi Academy of Fishery Science, Nanning 530021, Guangxi, China.
⁵ College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China. Electronic address: yintao@mail.hzau.edu.cn.
⁶ College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China. Electronic address: liuru@mail.hzau.edu.cn.

PMID: 39581084
DOI: 10.1016/j.foodchem.2024.142079

Abstract

Nano fish bone (NFB) was produced by high-energy media milling. The NFB was composed of circular crystals (approximately 110 nm) and fibrous collagen/peptide. Effects of NFB on the quality and microorganisms of glucono-d-lactone (GDL)-induced tofu stored at 4 °C were investigated. Water activity, syneresis, whiteness, and total bacterial counts of the tofu without NFB increased continuously, reaching 0.977, 41.66 %, 80.28, and 4.55 log CFU/g over 7 days, respectively. Breaking force and penetration distance decreased by 12.93 and 21.79 %, respectively. Adding NFB significantly increased GDL tofu's breaking force and penetration distance during storage (p < 0.05) while decreasing water activity, syneresis, whiteness, and total bacterial counts (p < 0.05). With NFB, nuclear magnetic resonance (NMR) analysis showed reduced free water and increased immobilized water. 16S RNA sequencing revealed lower bacterial diversity and Pseudomonas abundance in NFB-treated tofu. By restraining water mobility, NFB effectively extends GDL tofu's shelf life by 2 days.

Keywords: Microorganism diversity; Texture; Tofu gel; Water activity; Water status; Wet media milling.