Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran

Aberoumand, Ali

doi:10.1590/fst.2014.0042

Cited by 24 publications

(15 citation statements)

References 15 publications

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“…The percentages of protein and moisture decreased as a result of the semi-fried process by 29.06% and 40.86% respectively. These changes were similar to those reported by others (Aberoumand, 2014;Rosa, Bandarra, & Nunes, 2007). The decrease in moisture content of the semi-fried fillets was probably resulted from moisture evaporation.…”

Section: Proximate Composition For Raw and Semi-fried Coated Fish Filsupporting

confidence: 91%

Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

Raeisi

Sharifi‐Rad

Quek

et al. 2016

LWT - Food Science and Technology

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Section: Proximate Composition For Raw and Semi-fried Coated Fish Filsupporting

confidence: 91%

Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

Raeisi

Sharifi‐Rad

Quek

et al. 2016

LWT - Food Science and Technology

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“…In accordance with method of Aberoumand (2014), moisture was determined by weight loss after heating in blast drying oven (DHG-9640A, Hecheng Instrument Co. Ltd., Shanghai, China) at 105 °C, ash in a muffle furnace (QSH-1700M, Quanshou Electic Furnace Co. Ltd., Shanghai, China) at 550 °C for 5 h. Crude fat was estimated by exhaustive extraction with petroleum ether using Soxhlet apparatus according to Herch et al (2014). Crude protein was calculated from nitrogen, determined by Kjeldahl method, multiplying the value by 6.25 as recommended by Koyuncu et al (2014).…”

Section: Proximate Analysismentioning

confidence: 99%

Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China

Zou

Tian

2015

Food Sci. Technol

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Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4. 48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic acid (above 2 g/100 g), followed by histidine, phenylalanine, lysine, arginine, cysteine, leucine, tryptophan, serine, glycine, methionine, threonine and tyrosine (0.8-2 g/100 g). The contents of proline, alanine, valine and isoleucine were less than 0.8 g/100 g. The fatty acid profile showed that linoleic acid, palmitic acid, oleic acid, stearic acid and linolenic acid (above 0.55 g/100 g) as the most abundant fatty acids followed lauric acid, arachidic acid, gondoic acid and behenic acid (0.03-0.15 g/100 g). Analyses of mineral content indicated that the most abundant mineral was potassium, followed by magnesium, calcium, iron, zinc, sodium and manganese. The nutritional composition of hot pepper seeds suggested that they could be regarded as good sources of food ingredients and as new sources of edible oils.Keywords: hot pepper seed; proximate composition; amino acid composition; fatty acid profile; mineral element content.Practical Application: Hot pepper seeds can be potentially used as good sources of food ingredients and edible oils.

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“…It is important to realize that presence of histamine in marine fishes does not change the color or smell of fish because histamine is a colorless and odorless compound (Aberoumand, 2014;García-Tapia et al, 2013;Lin et al, 2012). Although a slight change in the fish color was observed after 36 h of storage in the experiment, no foul odor was detected with histamine accumulation.…”

Section: Resultsmentioning

confidence: 92%

Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

Zou

Hou

2016

Food Sci. Technol

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Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.Keywords: histamine; histidine decarboxylase; Enterobacter aerogenes; chub mackerel.Practical Application: This survey allows knowing histamine accumulation in chub mackerel at various storage temperatures.

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Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran

Cited by 24 publications

References 15 publications

Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension

Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China

Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

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