Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.
The present study aimed to investigate the effect of addition of sage oil in different packaging conditions on the quality of fresh trout fillets during storage at 4C. Six different treatments were tested: A; (without sage oil, air packaged), A1; (added sage oil 2% v/wt, air packaged), A2; (added sage oil 4% v/wt, air packaged), VP; (without sage oil, vacuum packaged), VP1 (added sage oil 2% v/wt, vacuum packaged) and VP2 (added sage oil 4% v/wt, vacuum packaged). The results indicated that total mesophilic aerobe, psychrophile, yeast-mold and lipolytic bacteria reached higher populations in A, A1 and A2 groups (as compared to VP groups). In addition, significant differences were determined among groups in terms of total volatile basic nitrogen, Thiobarbituric acid, peroxide value and free fatty acid values (P < 0.05) during the storage period. Based primarily on sensory evaluation, the use of VP, VP1 and VP2 extended the shelf life of fresh trout by ca. 14, 19 and 29 days, respectively. PRACTICAL APPLICATIONSEssential oils derived from spices and herbs have a wide application in food flavoring and preservation. Moreover, antimicrobial and antioxidant activities of essential oils are well-known. We hypothesized that vacuum packaged fresh trout with the addition of sage oil would increase shelf life. This work demonstrates that sage essential oil together with vacuum packaging treatments could be used to improving the quality of fresh rainbow trout.
In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (< 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied.
Bu çalışmada, üretilen alternatif bir hazır yiyecek olan balık (Luciobarbus esocinus, Heckel 1843) cipsinin besin kompozisyonu, enerji miktarı ve duyusal kalitesi incelendi. Deneysel örneklerin oluşturulması için kıyma haline getirilen Luciobarbus esocinus eti cips hamuruna ilave edildi. Elde edilen hamur ikiye ayrılarak bir kısım soslu kalan kısım sade olarak değerlendirmeye alındı ve cips şekli verildi. Daha sonra kendi aralarında fırınlanmış ve kızartılmış olmak üzere iki farklı işlem uygulanarak toplam 4 grup elde edildi. İki tekerrürlü olarak yapılan çalışmada kullanılan deneysel örneklerin, besin kompozisyonu (nem, ham protein, ham yağ, ham kül, karbonhidrat), enerji miktarı ve duyusal kalitesi belirlendi. Araştırmada gerçekleştirilen kimyasal analizler neticesinde gruplar arasında istatistiksel açıdan önemli farklılıkların olduğu belirlendi (p<0,01). Bunun yanı sıra cips gruplarının enerji değerleri 571,42±7,3-385,58±2,82 kcal/100 g arasında olduğu hesaplandı. Ayrıca duyusal analizler neticesinde en çok beğeniyi B grubu (soslu kızartılmış) cips örnekleri aldı. Ayrıca cips örneklerinin istatistiksel olarak genel beğeni ve koku özellikleri bakımından grupları arasındaki farklılığın önemli olduğu tespit edildi (p<0,01).
Bu çalışmada, 6 ay boyunca dondurulmuş alabalık filetolarının kalitesi üzerine doğal bir koruyucu olarak karanfil yağının (0.5% ve 1%v/w) etkisi değerlendirildi. Vakum paketlenmiş örnekler-18ºC'de depolandı. Depolama süresince mikrobiyolojik (Toplam anaerob bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya-küf) ve duyusal (koku, renk, tekstür) parametreler incelendi. Mikrobiyal gelişme kontrol grubunda depolama süresince en yüksekti. Karanfil yağı vakum paket ile birlikte kullanıldığı kombinasyonlarda dondurulmuş alabalık filetolarının duyusal kalitesi üzerine olumlu etki gösterdi. Sonuçlarımıza göre karanfil yağı, etkili antibakteriyel ve doğal bir koruyucu olarak dondurulmuş gökkuşağı alabalığı kalitesini artırmak için vakum paket ile birlikte kullanılabilir.
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