Salmon Meat Research Articles

Preparation and characterization of intelligent and active bi-layer film based on carrageenan/pectin for monitoring freshness of salmon

This work aimed to develop and characterize a novel bi-layer film (BIF) for monitoring the freshness of salmon. The indicator layer consists of carrageenan (Car), pectin (PEC) and purple sweet potato anthocyanin (PSPA), and the antibacterial layer consists of Car and magnolol (Mag). The results showed that the Car/Mag2 had the optimal water resistance: the static water contact angle of 80.36 ± 0.92 °, moisture content of 31.38 ± 0.86 %, swelling degree of 92.96 ± 0.46 %, and water solubility of 40.08 ± 1.17 %, and showed excellent antibacterial properties against E. coli and S. aureus with antibacterial rate of 86.13 % ± 0.10 % and 97.53 % ± 0.02 %, respectively. Then BIFs with different PSPA concentration were tested. The morphology, mechanical and water vapor properties (WVP) of the BIFs were studied, and its application in salmon preservation was evaluated. The mechanical properties and WVP test results showed that the BIF0.2 had the optimal Tensile strength (TS) and WVP values. The BIFs showed distinguishable color changes between the pH ranges of 3–10. The shelf life of salmon packaged by BIF0.2 was prolonged by 2 days. Moreover, the BIF0.2 was able to effectively monitor salmon freshness. In conclusion, the BIF has great potential for monitoring salmon meat freshness.

Highly sensitive QCM gas sensor based on ZIF-8-derived porous carbon and multi-walled carbon nanotubes decorated nanocomposite for salmon meat freshness detection

The concentration of amine gases are often used as an indicator of the freshness of seafood. However, currently used detection methods are usually complex to operate, have excessive time periods. Therefore, it is necessary to design and develop a sensor that can quickly and accurately detect a wide range of target amine gases with ease of operation and excellent performance. This paper demonstrated a quartz crystal microbalance (QCM) gas sensor based on ZIF-8-derived porous carbon and multi-walled carbon nanotubes decorated nanocomposite (ZIF-C/MWCNTs). The ZIF-C/MWCNTs composite was successfully prepared by high temperature carbonization of ZIFs templates and room temperature diffusion method. Our prepared sensor was operated at room temperature (25℃) and relative humidity (35 %), the results indicated that the limit of detections (LODs) of the QCM sensor for methylamine (MA), trimethylamine (TMA), ammonia (NH3) and dimethylamine (DMA) were 3.12 μmoL·L−1, 1.44 μmoL·L−1, 1.97 μmoL·L−1 and 2.81 μmoL·L−1, respectively. Finally, the improved QCM sensor was used to detect salmon meat stored at 4℃ and these results of these assays were juxtaposed with those obtained through Microdiffusion as an indicator of salmon meat freshness. The sensor was expected to be a potential device to detect the freshness of instant seafood quickly and accurately.

Construction of 3D printed salmon fillet simulants: Improving printing performance by blending corn starch and flaxseed oil with pea protein and post-printing texturization via transglutaminase

Plant-based fish analogues have been proposed as a sustainable solution to address the inefficiencies and environmental challenges of traditional aquaculture. In this study, structurally stable salmon fillet simulants were constructed using three-dimensional (3D) printing technology coupled with transglutaminase (TGase) post-treatment. The myomere bioinks containing corn starch, flaxseed oil, and pea protein were optimised for the construction of structurally stable simulants. The flaxseed oil and pea protein myosepta bioinks were then injected into the 3D printed myomere analogues according to the macronutrients of real salmon fillets. The rheological properties of the myomere and myosepta bioinks, as well as the microstructure and chemical composition of the myomere and myosepta analogues, were systematically characterized. TGase was added to both myomere and myosepta simulants for paste-solid transformation. The printed raw salmon fillet simulants were microwaved to obtain cooked salmon fillet simulants. Moreover, the textural properties of the raw and cooked salmon fillet simulants were investigated. The prepared salmon fillet simulants exhibited fish muscle-like fibre structures in myomere analogues and good similarity to real salmon meat, demonstrating the great potential in simulating better fish meat texture.

A Portable Nucleic Acid Testing Platform with Photosensitization, a Three-Dimensionally Printed Multipiece Chip, and Digital Color Sensing.

Portable nucleic acid testing (NAT) holds great promise for point-of-care disease diagnosis and field-based applications but remains difficult to achieve. Herein, we describe a portable NAT that streamlines loop-mediated isothermal amplification with photosensitization-based color development in a fully sealed 3D-printed multipiece chip. Using a smartphone accessory and an APP, we also introduce a calibration-free quantification approach via digital color sensing and library matching. With these innovative approaches, our detection platform is highly accessible, allowing for rapid and sensitive NAT without requiring sophisticated instruments and well-trained personnel. The field applicability of our NAT platform was demonstrated by detecting tuberculosis infections in clinical sputum samples and food adulteration in commercial salmon meat products.

Optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology

Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the bones becomes solid waste, which has the potential to be a raw material for fish gelatin. Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as acid concentration, temperature, and extraction time. This study aims to determine the effect of hydrochloric acid concentration, temperature, extraction time, and the optimal process of making cobia fish bone gelatin using the response surface methodology with the Box Behnken model. The data was processed using Design Expert 11 software. The model suggested by the software was the cubic model. The optimum extraction conditions obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC, and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of 229.14 bloom. The verification results by extracting cobia fish gelatin with optimum conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate analysis of cobia fish gelatin extracted under optimum conditions was found to contain 6.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and 12.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick strands with a soft sponge.

Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat

The objective of this study is an investigation of the influence of six different plastic packages (polyethylene terephthalate, high-density polyethylene, biodegradable high-density polyethylene, low-density polyethylene, polypropylene and polyamide polyethylene) on the migration of phthalate residues in smoked carp, trout and salmon stored at −18 °C for three and six months. Six phthalate residues concentrations were determined using the gas chromatography-mass spectrometry method. Diisobutyl phthalate (DIBP) and dibutyl phthalate (DBP) migrated the most into salmon meat from PAPE packaging after six months of storage, reaching 73.77 μg/kg and 78.45 μg/kg, respectively. The highest concentrations of bis(2-ethylhexyl) phthalate (DEHP) after six months of storage were present in salmon meat packed in polyamide polyethylene (253.56 μg/kg) and the lowest in carp meat packages in polypropylene (157.72 μg/kg). Phthalate residues in all the samples showed higher levels after three and six months of storage compared to the control sample. Among the investigated phthalates, polypropylene was the material with the lowest migration into fish meat. A further amount of DEHP migration in the fish was detected with a higher fat content. We acknowledge that levels of phthalates should be monitored, and research in this field should be continued, especially since there are no legal restrictions regarding the maximum level of phthalates in food.

Evaluation of intelligent packaging functions of black carrot extract-infused polyvinyl alcohol nanofibers

In this study, we aimed to evaluate the characteristic changes in polyvinyl alcohol-based nanofibers after being stored with black sea salmon fillets. For this purpose, electrospun nanofibers were produced as control (PVA), black carrot extract-incorporated (PVAB), and extract+SnO2 incorporated (PVASN), and their properties were compared. Morphological results showed the formation of regular ultrafine nanostructures, and differences between nanofiber samples were evaluated by measuring fiber diameters. Nanofiber sizes increased with the addition of black carrot and SnO2. Elemental analysis was performed to obtain information about the concentration in the nanofibers. Different O and Sn concentrations indicated that important constituents of anthocyanins and SnO2 were attached to the samples. The location of C, O, Sn atoms was determined by Energy Spectrum Analysis (EDS) color mapping, which confirmed the attachment of Sn in the PVASN sample. To elucidate the relationship between spoilage and the absorption of volatiles from smoked salmon fillets, nanofibers and fillets were kept together in a petri dish at room temperature. After being stored with salmon meat, the PVASN sample showed fewer entanglements without any defects. Upon exposure to volatiles, molecular structures changed, and water contact angle values decreased. X-Ray Diffraction (XRD) results indicated the state of the polymer matrix and SnO2. Chemical bond interactions with released volatiles effected the peak parameters of nanofibers. 3D and 2D surface topographical images of PVASN were also compared before and after storage using a profilometer. This study's results showed that functionalized nanofibers with extract-SnO2 could be applied as an intelligent food packaging layer, providing valuable data about the potential usage of electrohydrodynamic processing.

Hydrophobic and UV-proof colorimetric film based on W/O Pickering emulsion for salmon freshness monitoring

Gaseous amines such as trimethylamine and ammonia are characteristic compounds for monitoring the quality of animal foodstuff like salmon meat. However, there is no existing colorimetric film with both hydrophobicity and UV-proof properties for salmon freshness monitoring in humid and light conditions. Addressing this challenge, a new colorimetric film was developed for monitoring salmon freshness by coating W/O Pickering emulsion containing microencapsulated red cabbage anthocyanin solution onto polyvinylidenefluoride film. The W/O Pickering emulsion was obtained using 3-(Trimethoxysilyl)propyl methacrylate modified TiO2@SiO2 as the emulsifier. The ability of UV resistance and preventing anthocyanin from dissolving out of the film were verified by testing the light and water stability of film. The response of the colorimetric film to gaseous amines was investigated, and the performances including selectivity and linear range were evaluated. Based on this, the colorimetric film was successfully employed to monitor the freshness of salmon within 7 days at 4 ℃.

Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)

It is essential for human health to maintain a diet rich in unsaturated fatty acids, particularly polyunsaturated (PUFA), composed of omega-3. Atlantic salmon (Salmo salar), an important source of omega 3 long chain PUFAs, has a sizeable amount in international seafood trade because it is an abundant source of omega-3 long-chain PUFAs. Despite the fact that cooking fish to high temperatures alters its fat, protein, vitamin, and mineral content, cooked fish is preferred by consumers. The purpose of this research was to compare nutritional, physical and sensory properties of Atlantic salmon cooked in the oven, steamed and also a combination of the two cooking methods. Farmed Atlantic salmon was used to make steaks that were defrosted in the fridge the night before. Cooking methods applied were baking in the oven, steaming, and a combination of oven-baking and steaming. The results showed that the crude protein level of oven-baked salmon meat was greatest among all cooking methods. Heat treatment affected the fatty acid composition of Atlantic salmon flesh, as shown that the total saturated fatty acids of cooked fish groups were higher than those of raw salmon. It was determined that oven baking was the most effective heat treatment for maintaining all lipid characteristics of the meat, including the PUFA concentration and n-3/n-6 ratio. When EPA and DHA values of all cooking groups were compared, combination cooking group has lowest value than other cooking groups.

Preparation of PCL/lecithin/bacteriocin CAMT6 antimicrobial and antioxidant nanofiber films using emulsion electrospinning: Characteristics and application in chilled salmon preservation

Multi-functional packaging materials are an important development for food preservation. Emulsion electrospinning is a novel and simple method that can be used to prepare multi-functional packaging materials, which can effectively protect the loaded active substances during the preparation process. In this study, PCL/lecithin/bacteriocin CAMT6 nanofiber films with antimicrobial and antioxidant activity were prepared by emulsion electrostatic spinning. The morphology and homogeneity of the prepared nanofibrous membranes could be improved by optimising the formulation of the emulsion for electrospinning. Analytical testing of the prepared nanofiber films revealed that the nanofibers had a core-shell structure, with bacteriocin CAMT6 effectively encapsulated in the core layer and the PCL and phospholipids homogeneously mixed to form the shell layer. Additionally, the nanofiber films had acceptable tensile properties and water absorption capacity. In chilled salmon meat, the nanofiber film effectively inhibited the growth of bacteria, slowed the oxidation of oil and slowed water loss, which was a good protective effect. This study provides a reference for the encapsulation application of food-active packaging materials and bacteriocins.

Detection of salmon meat freshness using QCM gas sensor array combined with physicochemical method

Salmon meat is easy to be spoiled during transportation and storage due to its abundant protein and fatty acids. During the spoilage process, the released volatile organic compounds (VOCs) may vary significantly, mainly including trimethylamine (TMA), dimethylamine (DMA), formaldehyde (HCHO), ammonia (NH3). Herein, a gas sensor array based on quartz crystal microbalance (QCM) modified with four carbon-based nanomaterials such as graphene oxide (GO), Mxenes (Ti3C2TX), hydroxylated multi-walled carbon nanotubes (MWCNTs), and graphite oxide alkyne (GOP) was established to detect TMA, DMA, HCHO and NH3 in salmon meat, respectively. Carbon-based materials have the advantages of high specific surface area and high stability, so they have great potential in gas adsorption. It was observed that the QCM sensors modified with four sensing carbon-based materials presented good sensitivity, selectivity and repeatability towards corresponding target gases. Finally, the sensor array composed by aforementioned four sensors were used to analyze freshness of salmon samples. The response matrix was processed by principal component analysis (PCA) for visualization. Further discrimination model was established by quadratic support vector machine (QSVM) and the classification accuracy was 100%. To demonstrate the feasibility of discriminating salmon freshness by gas sensor array, the identification results were correlated with the amount of total volatile base nitrogen (TVB-N) measured by semimicro-Kjeldahl method.

A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation – A review

Abstract Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with cooking. Nanofibers, nanoparticles, nanoliposomes, and nanoemulsions are good candidates for preserving fish meat from microbial spoilage and oxidative deterioration. Nanoliposomes particularly fabricated with seaweeds have delayed (free fatty acid, peroxide value, etc.) the rapid undesired formation in fish meat or fish oil. Besides nanoliposome, being revealed that especially nanoparticles (from biopolymer) and nanoemulsions mostly obtained from citrus oils effectively delay the rapid oxidation in fish meat. Also with these applications, the nutritional quality of processed products has been protected. In this regard, it is reported that nanofiber applications integrated with sous-vide cooking or baking of fish meat like salmon meat samples effectively can protect against nutritional losses in fish meat. Probiotic bacteria such as L. rhamnosus and L. reuteri which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nanopreservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry.

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil

Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.

Differential patterns of fish sensitization in Asian populations: Implication for precision diagnosis

BackgroundThe current diagnostics of fish allergy lack sufficient accuracy such that more reliable tests such as component-resolved diagnosis (CRD) are urgently needed. This study aimed at identifying fish allergens of salmon and grass carp and evaluating the sensitization pattern in fish allergic subjects from two distinct populations in Asia. MethodsOne hundred and three fish allergic subjects were recruited from Hong Kong (67 subjects) and Japan (46 subjects). Western blot and mass spectrometry were used to identify allergens from salmon and grass carp. Fish allergens were purified and tested against 96 sera on ELISA to analyze patients’ sensitization pattern. The protein profiles of salmon meat prepared under different cooking methods until core temperature reached 80 °C were evaluated by SDS-PAGE and mass spectrometry. ResultsThree common allergens between salmon and grass carp, namely enolase, glycerldehyde-3-phosphate dehydrogenase (GAPDH) and parvalbumin, and two salmon-specific allergens collagen and aldolase were identified. Parvalbumin was the major allergen for both fishes showing an overall sensitization rate of 74.7%, followed by collagen (38.9%), aldolase (38.5%) and enolase (17.8%). Japanese subjects showed more diverse allergen sensitization pattern and more frequent IgE-binding to heat-labile salmon allergens. Compared with steaming and boiling, cooking by baking and frying retained more fish proteins inclusive of heat-labile allergens. ConclusionsFish allergic patients from different Asian populations show varying fish allergen sensitization profiles. The relevant extracts and components for diagnosis are population-dependent but parvalbumin and collagen are important biomarkers. Cooking methods modify allergen composition of salmon and appear to influence patients’ allergic manifestations.

The impact of accelerated electrons on volatile organic compounds in poultry and fish

The necessity of developing safe methods of processing food products which improve the quality and extend their shelf life entails further scientific research aimed at increasing the efficiency of radiation processing of food products. Ionizing radiation causes lipid peroxidation in the items with a high fat and water content, such as chilled meat and fish products, which leads to formation of organic volatile compounds that render the food the specific flavor and smell. Gas chromatography-mass spectrometry is a technique that provides identification of chemical changes that actually occur in the product after irradiation. Experimental data on the content of organic volatile compounds in chilled turkey and salmon meat samples exposed to irradiation with 1 MeV accelerated electrons in the dose range from 0.25 to 2 kGy revealed both common and different trends in the behavior of dose dependences of alcohol, aldehyde and ketone contents in various types of chilled products. A proposed mathematical model based on the possibility of simultaneous occurrence of two competing processes, i.e., the decomposition of compounds due to their oxidation and the accumulation of compounds due to oxidation of other compounds after exposure to ionizing radiation match a dose dependent character of experimental data.

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.

Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (w/w) into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. G', G″ and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased G' and G″; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness of cooked meat mimics. Raw meat mimics treated with 0.9% TGase exhibited texture closest to raw salmon. Texture of cooked meat mimics treated with 0.9% κc was closest to that of cooked salmon. TGase-treated meat mimics tended to experience lower cooking losses, while κc-treated meat mimics exhibited an opposite trend.

A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking

Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70°C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO- and NFBOC-treated samples were 5.50 and 6.0, respectively, whereas NFBOC odor scores were evaluated as neutral (5.25). Conversely, SV had a significantly lower odor score (3.0). The b* values of SV, NFBO, and NFBOC reached 17.69, 16.76, and 15.72, respectively. The combination of nanofibers and SV significantly limited the pathogenic growth of some bacteria. At Day 43, while TMAB and TPB counts of SV samples had reached 5.50 and 4.78 log CFU/g, respectively, the maximum TMAB and TPB counts in samples treated with nanofibers were 2.71 and 2.15 log CFU/g. Moreover, lipid oxidation was retarded through nanofiber application. Practical applications Novel trends and technologies in food science and the ready-to-eat sector are garnering a great deal of attention. In the present study, nanofibers fabricated using only black seed oil and black seed oil combined with curcumin (NFBO and NFBOC, respectively) were obtained. Results support the feasibility of combining nanofibers with sous vide cooking of salmon meat. This novel application can help guide future studies concerning gastronomy for ready-to-eat food manufacturers.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat.

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.

Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Nowadays, in the food it is common market to develop healthier products aiming at health benefits. Among the alternatives, there are products with the addition of aromatic herbs, since, throughout the storage period, they enhance the preservation of the desirable properties of these foods by preventing/delaying oxidative processes. In this work the efficiency of three concentrations (0.50, 1.00, and 1.50%) of Salvia officinalis powder in salmon hamburgers were investigated. The results showed that Salvia officinalis was able to stop the oxidation process of the meat matrix under analysis, presenting a good antioxidant and antimicrobial potential under the conditions of raw and grilled hamburgers. Therefore, through the analyzes performed, it was possible to predict that Salvia officinalis is a good strategy for the food industry when it comes to preserving salmon meat for a long period of storage, in this case being studied for 90 days.

A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C

Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 µg/100 g: p < 0.05) and salmon meat (SM, 68 to 62 µg/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 µg/100 g) and cooked (416 to 485 µg/100 g) RM samples. Thiamine contents of raw (75 to 78 µg/100 g) and cooked (67 to 75 µg/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85–76%, and 87–79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).