{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,9]],"date-time":"2026-07-09T21:17:38Z","timestamp":1783631858291,"version":"3.55.0"},"reference-count":42,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,10,23]],"date-time":"2025-10-23T00:00:00Z","timestamp":1761177600000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004508","name":"Prince of Songkla University","doi-asserted-by":"publisher","award":["AGR6801380e"],"award-info":[{"award-number":["AGR6801380e"]}],"id":[{"id":"10.13039\/501100004508","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,10]]},"DOI":"10.1016\/j.fochx.2025.103209","type":"journal-article","created":{"date-parts":[[2025,10,25]],"date-time":"2025-10-25T17:35:32Z","timestamp":1761413732000},"page":"103209","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Impact of pulsed electric field assisted vacuum impregnation of chitooligosaccharide-epigallocatechin gallate conjugate and hydrocolloids on quality and shelf-life of Asian hard clam"],"prefix":"10.1016","volume":"31","author":[{"given":"Avtar","family":"Singh","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sinlapachai","family":"Senarat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ajay","family":"Mittal","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nooreeta","family":"Bahem","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mallikarjun Chanchi","family":"Prashanthkumar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"23","key":"10.1016\/j.fochx.2025.103209_bb0005","doi-asserted-by":"crossref","first-page":"5808","DOI":"10.1016\/j.scitotenv.2010.08.019","article-title":"Mercury contamination in spotted seatrout, Cynoscion nebulosus: an assessment of liver, kidney, blood, and nervous system health","volume":"408","author":"Adams","year":"2010","journal-title":"Science of the Total Environment"},{"key":"10.1016\/j.fochx.2025.103209_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132476","article-title":"The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe","volume":"384","author":"Ahmmed","year":"2022","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103209_bb0015","doi-asserted-by":"crossref","first-page":"3620","DOI":"10.1111\/1541-4337.12764","article-title":"Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health","volume":"20","author":"Bekhit","year":"2021","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2025.103209_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118199","article-title":"Combined effects of pulsed electric field and vacuum impregnation using chitooligosaccharide-epigallocatechin gallate conjugate on shelf-life, muscle integrity, and microbial diversity of depurated Asian green mussel","volume":"230","author":"Benjakul","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103209_bb0025","doi-asserted-by":"crossref","first-page":"1322","DOI":"10.1016\/j.foodchem.2016.11.023","article-title":"Actin proteolysis during ripening of dry fermented sausages at different pH values","volume":"221","author":"Berardo","year":"2017","journal-title":"Food Chemistry"},{"issue":"19","key":"10.1016\/j.fochx.2025.103209_bb0030","doi-asserted-by":"crossref","first-page":"3104","DOI":"10.3390\/foods13193104","article-title":"Depuration of Asian green mussels using chitooligosaccharide-epigallocatechin gallate conjugate: Shelf-life extension, microbial diversity, and quality changes during refrigerated storage","volume":"13","author":"Buatong","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103209_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2021.108483","article-title":"Textural and gel properties of frankfurters as influenced by various \u03ba-carrageenan incorporation methods","volume":"176","author":"Cao","year":"2021","journal-title":"Meat Science"},{"issue":"1","key":"10.1016\/j.fochx.2025.103209_bb0040","doi-asserted-by":"crossref","first-page":"28","DOI":"10.3390\/foods13010028","article-title":"Impact of prior pulsed electric field and chitooligosaccharide treatment on trypsin activity and quality changes in whole and beheaded Harpiosquillid mantis shrimp during storage in iced water","volume":"13","author":"Chanchi Prashanthkumar","year":"2024","journal-title":"Foods"},{"issue":"10","key":"10.1016\/j.fochx.2025.103209_bb0045","doi-asserted-by":"crossref","first-page":"903","DOI":"10.1007\/s10661-024-12996-2","article-title":"Histopathology reveals environmental stress in dusky flounder Syacium papillosum of the Yucatan peninsula continental shelf","volume":"196","author":"Couoh-Puga","year":"2024","journal-title":"Environmental Monitoring and Assessment"},{"issue":"2","key":"10.1016\/j.fochx.2025.103209_bb0050","doi-asserted-by":"crossref","first-page":"833","DOI":"10.3390\/app11020833","article-title":"Non-thermal methods for ensuring the microbiological quality and safety of seafood","volume":"11","author":"Ekonomou","year":"2021","journal-title":"Applied Sciences"},{"issue":"7","key":"10.1016\/j.fochx.2025.103209_bb0055","doi-asserted-by":"crossref","DOI":"10.3390\/foods13071077","article-title":"Food hydrocolloids: Structure, properties, and applications","volume":"13","author":"Gao","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103209_bb0060","series-title":"Marine bivalve molluscs","author":"Gosling","year":"2015"},{"issue":"3","key":"10.1016\/j.fochx.2025.103209_bb0065","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/S0924-2244(01)00068-1","article-title":"Effect of electric field pulses on microstructure of muscle foods and roes","volume":"12","author":"Gudmundsson","year":"2001","journal-title":"Trends in Food Science and Technology"},{"issue":"5","key":"10.1016\/j.fochx.2025.103209_bb0070","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/0300-9084(94)90110-4","article-title":"Identification of the 30 kDa polypeptide in post mortem skeletal muscle as a degradation product of troponin-T","volume":"76","author":"Ho","year":"1994","journal-title":"Biochimie"},{"issue":"1","key":"10.1016\/j.fochx.2025.103209_bb0075","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.meatsci.2005.04.022","article-title":"Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes","volume":"71","author":"Huff-Lonergan","year":"2005","journal-title":"Meat Science"},{"issue":"11","key":"10.1016\/j.fochx.2025.103209_bb0080","doi-asserted-by":"crossref","DOI":"10.3390\/foods9111674","article-title":"The impact of a consecutive process of pulsed electric field, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle","volume":"9","author":"Jeong","year":"2020","journal-title":"Foods"},{"issue":"2","key":"10.1016\/j.fochx.2025.103209_bb0085","doi-asserted-by":"crossref","first-page":"239","DOI":"10.5851\/kosfa.2023.e82","article-title":"Effects of pulsed electric field on meat tenderization and microbial decontamination: A review","volume":"44","author":"Jeong","year":"2024","journal-title":"Food Science of Animal Resources"},{"issue":"5","key":"10.1016\/j.fochx.2025.103209_bb0090","doi-asserted-by":"crossref","DOI":"10.3390\/foods10051148","article-title":"Pulsed electric field (PEF) processing of chilled and frozen-thawed lamb meat cuts: relationships between sensory characteristics and chemical composition of meat","volume":"10","author":"Kantono","year":"2021","journal-title":"Foods"},{"issue":"4","key":"10.1016\/j.fochx.2025.103209_bb0095","doi-asserted-by":"crossref","first-page":"4138","DOI":"10.1016\/j.foodchem.2013.07.001","article-title":"Chemical compositions and nutritional value of Asian hard clam (Meretrix lusoria) from the coast of Andaman Sea","volume":"141","author":"Karnjanapratum","year":"2013","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.103209_bb0100","doi-asserted-by":"crossref","first-page":"884","DOI":"10.1016\/j.bbapap.2009.12.020","article-title":"Catch muscle of bivalve molluscs contains myosin-and twitchin-associated protein kinase phosphorylating myorod","volume":"1804","author":"Matusovsky","year":"2010","journal-title":"Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics"},{"key":"10.1016\/j.fochx.2025.103209_bib206","doi-asserted-by":"crossref","first-page":"104981","DOI":"10.1016\/j.fbio.2024.104981","article-title":"Pacific white shrimp (Litopenaus vannamei) treated with chitooligosaccharide-catechin conjugate with the aid of prior pulse electric field and vacuum impregnation: Quality and microbial diversity during refrigerated storage","volume":"61","author":"Mittal","year":"2024","journal-title":"Food Bioscience"},{"issue":"7","key":"10.1016\/j.fochx.2025.103209_bb0105","doi-asserted-by":"crossref","first-page":"920","DOI":"10.3390\/foods11070920","article-title":"Chitooligosaccharide conjugates prepared using several phenolic compounds via ascorbic acid\/H2O2 free radical grafting: Characteristics, antioxidant, antidiabetic, and antimicrobial activities","volume":"11","author":"Mittal","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103209_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.105493","article-title":"Chitooligosaccharide-catechin conjugate and high-pressure processing: Microbial control and quality preservation of baby clam during refrigerated storage","volume":"62","author":"Palamae","year":"2024","journal-title":"Food Bioscience"},{"issue":"1","key":"10.1016\/j.fochx.2025.103209_bb0115","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.jfoodeng.2007.12.016","article-title":"Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves","volume":"88","author":"Phoon","year":"2008","journal-title":"Journal of Food Engineering"},{"issue":"5","key":"10.1016\/j.fochx.2025.103209_bb0120","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1080\/10498850.2019.1604598","article-title":"Kinetics of total volatile basic nitrogen and trimethylamine formation in stored rohu (Labeo rohita) fish","volume":"28","author":"Prabhakar","year":"2019","journal-title":"Journal of Aquatic Food Product Technology"},{"key":"10.1016\/j.fochx.2025.103209_bb0125","series-title":"Humason\u2019s animal tissue techniques","author":"Presnell","year":"1997"},{"key":"10.1016\/j.fochx.2025.103209_bb0130","doi-asserted-by":"crossref","DOI":"10.1002\/ejlt.201900242","article-title":"Use of beta cyclodextrin to remove cholesterol and increase astaxanthin content in shrimp oil","volume":"122","author":"Raju","year":"2020","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/j.fochx.2025.103209_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105737","article-title":"Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan","volume":"104","author":"Ren","year":"2020","journal-title":"Food Hydrocolloids"},{"issue":"3","key":"10.1016\/j.fochx.2025.103209_bb0140","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1021\/jf010562h","article-title":"Contributions of blood and blood components to lipid oxidation in fish muscle","volume":"50","author":"Richards","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2025.103209_bb0145","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1007\/s13197-010-0162-6","article-title":"Hydrocolloids as thickening and gelling agents in food: a critical review","volume":"47","author":"Saha","year":"2010","journal-title":"Journal of Food Science and Technology"},{"issue":"15","key":"10.1016\/j.fochx.2025.103209_bb0150","doi-asserted-by":"crossref","first-page":"2375","DOI":"10.3390\/foods13152375","article-title":"Multidrug-resistance of Vibrio species in bivalve mollusks from southern Thailand: Isolation, identification, pathogenicity, and their sensitivity toward chitooligosaccharide-epigallocatechin-3-gallate conjugate","volume":"13","author":"Sharma","year":"2024","journal-title":"Foods"},{"issue":"55","key":"10.1016\/j.fochx.2025.103209_bb0155","doi-asserted-by":"crossref","first-page":"33196","DOI":"10.1039\/D0RA05548D","article-title":"Preparation and characterization of squid pen chitooligosaccharide\u2013epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities","volume":"10","author":"Singh","year":"2020","journal-title":"RSC Advances"},{"issue":"6","key":"10.1016\/j.fochx.2025.103209_bb0160","doi-asserted-by":"crossref","first-page":"1181","DOI":"10.3390\/foods10061181","article-title":"Effect of psyllium (Plantago ovata forks) husk on characteristics, rheological and textural properties of threadfin bream surimi gel","volume":"10","author":"Singh","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103209_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125907","article-title":"Bivalves as future source of sustainable natural omega-3 polyunsaturated fatty acids","volume":"311","author":"Tan","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103209_bb0170","series-title":"Emerging Technologies for Food Processing","first-page":"93","article-title":"Overview of pulsed electric fields processing for food","author":"Toepfl","year":"2014"},{"issue":"5","key":"10.1016\/j.fochx.2025.103209_bb0175","doi-asserted-by":"crossref","DOI":"10.3390\/molecules24050895","article-title":"Fatty acid, lipid classes and phospholipid molecular species composition of the marine clam Meretrix lyrata (Sowerby 1851) from Cua Lo Beach, Nghe an Province, Vietnam","volume":"24","author":"Tran","year":"2019","journal-title":"Molecules"},{"issue":"1","key":"10.1016\/j.fochx.2025.103209_bb0180","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1111\/lam.13712","article-title":"Inhibition effect of epigallocatechin gallate on the growth and biofilm formation of Vibrio parahaemolyticus","volume":"75","author":"Wang","year":"2022","journal-title":"Letters in Applied Microbiology"},{"key":"10.1016\/j.fochx.2025.103209_bb0185","doi-asserted-by":"crossref","unstructured":"Wcislo, G., & Szarlej-Wcislo, K. (2014). Colorectal cancer prevention by wheat consumption: A three-valued logic\u2013true, false, or otherwise? In V. R. P. a. S. Z. Ronald Ross Watson (Ed.), Wheat and rice in disease prevention and health (pp. 91\u2013111). Amsterdam, Netherlands: Elsevier.","DOI":"10.1016\/B978-0-12-401716-0.00008-8"},{"issue":"37","key":"10.1016\/j.fochx.2025.103209_bb0190","doi-asserted-by":"crossref","first-page":"8829","DOI":"10.1021\/jf401779z","article-title":"Characterization of binding interactions of (\u2212)-epigallocatechin-3-gallate from green tea and lipase","volume":"61","author":"Wu","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"12","key":"10.1016\/j.fochx.2025.103209_bb0195","first-page":"1401","article-title":"Comparative biochemistry and physiology of bivalve striated and smooth muscles (evolution of muscle tissues, symposium, proceeding of the 76th annual meeting of the zoological society of Japan)","volume":"22","author":"Yamada","year":"2005","journal-title":"Zoological Science"},{"key":"10.1016\/j.fochx.2025.103209_bb0200","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2021.740482","article-title":"Comparative proteomics reveals the spoilage-related factors of Shewanella putrefaciens under refrigerated condition","volume":"12","author":"Yi","year":"2021","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2025.103209_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2025.109760","article-title":"Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat","volume":"222","author":"Zhao","year":"2025","journal-title":"Meat Science"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525010569?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525010569?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,29]],"date-time":"2025-11-29T20:36:34Z","timestamp":1764448594000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525010569"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10]]},"references-count":42,"alternative-id":["S2590157525010569"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103209","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Impact of pulsed electric field assisted vacuum impregnation of chitooligosaccharide-epigallocatechin gallate conjugate and hydrocolloids on quality and shelf-life of Asian hard clam","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103209","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103209"}}