Autolytic degradation and microbiological activity in farmed Coho salmon (Oncorhynchus kisutch) during chilled storage

Aubourg, Santiago P.; Quitral, Vilma; Larraín, María Angélica; Rodrı́guez, Alicia; Gomez, J. A.; Maier, Liliana; Vinagre, Julia

doi:10.1016/j.foodchem.2006.11.066

Cited by 43 publications

(32 citation statements)

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“…A marked decrease in the IMP content of anchovy was observed from an initial concentration of 15.8± 1.2 μmol/g to 5.2±0.97 μmol/g during refrigerated storage with ice and 0.32±0.01 μmol/g for refrigerated without ice at the end of storage. Similar results regarding rapid IMP degradation in several fish during ice or chilled storage has been reported by different authors (Özogul et al 2008;Aubourg et al 2007). Hx contents tend to increase with longer storage times.…”

Section: Resultssupporting

confidence: 90%

“…At the beginning of refrigerated storage, higher initial IMP contents were reported in several fish species (Aubourg et al 2007;Özogul et al 2008;Ocaño-Higuera et al 2009). The IMP is predominately accumulated in fish muscle at the early stage of low temperature storage, probably due to the degradation of ATP within the first 24 h of post-mortem (Haard 1992).…”

Section: Resultsmentioning

confidence: 98%

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Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Chotimarkorn

2011

J Food Sci Technol

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Quality changes of anchovy (Stolephorus heterolobus) muscle during 7 days of refrigerated storage with ice and without ice were studied using several indicators: changes of ATP degradation products, K-value, TVB-N, TMA-N, Lactic acid, biogenic amines, sensory and microbiological analysis. During 7-day of refrigerated storage with ice and without ice, K-value, TVB-N, TMA-N and D, L-lactic acids contents increased with longer storage time (p≤0.05). Major biogenic amines found in anchovy muscle during refrigerated storage were cadaverine, agmatine and tyramine, followed by putrescine and histamine. Skin and external odour by sensory evaluation, progressive decreases were observed as refrigeration time progressed. Storage of anchovy with ice resulted in a better maintenance of sensory quality, better control microbial activity, and the slowing down of biochemical degradation mechanisms. This result introduces the use of refrigerated storage with ice as a practical preliminary chilling for anchovy during industrial processing.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 98%

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Chotimarkorn

2011

J Food Sci Technol

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“…Previous research related to the chilled storage of this species accounts for the development of different spoilage pathways and quality loss [15,16]. In the present work, the effect of a previous HHP treatment on chilled storage of this species was investigated.…”

Section: Introductionmentioning

confidence: 95%

Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon

Aubourg

Tabilo‐Munizaga

Reyes

et al. 2010

Euro J Lipid Sci & Tech

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This work studies the effect of a previous hydrostatic high-pressure (HHP) treatment on chilled farmed coho salmon (Oncorhynchus kisutch). Three different HHP conditions were applied (135 MPa-30 s, 170 MPa-30 s, and 200 MPa-30 s for treatments T-1, T-2, and T-3, respectively) and compared to untreated (control) fish throughout a 20-day chilled storage. Microbial activity and lipid oxidation development were analyzed. Assessment of aerobe, psychrotroph, Shewanella spp. and Pseudomonas spp. counts and trimethylamine formation showed a marked inhibitory effect (p ,0.05) of HHP treatment on microbial activity, with this effect increasing with the pressure value employed. Related to lipid oxidation development, higher peroxide mean values (day 10–20 period) were found in control samples and fish treated under T-1 condition when compared to their counterparts corresponding to T-2 and T-3 treatments. On the contrary, quantification of thiobarbituric acid-reactive substances and fluorescent interaction compounds showed higher levels (p ,0.05) in fish samples corresponding to T-2 and T-3 treatments. In spite of the lipid oxidation development found, polyene index and tocopherol isomer (a and g) content did not provide differences (p .0.05) as a result of previous HHP treatment.This work was supported by the Universidad de Chile (Chile)-Consejo Superior de Investigaciones Científicas (Spain) program (Project 2006 CL 0034) and the FONDECYT program (Chile; Project Number: 1080626)

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“…The values Ki and G calculated from AMP, IMP, HxR and Hx concentration in fresh fillets, salted fillets and smoked fillets stored at 2±1°C during 60 days are represented in Figure 4. These values have been proposed as quality index due the differences that species present in relation to mechanisms of degradation of nucleotides [62]. Ki value was suggested by Karube et al [25] to replace K (Saito et al, 1959) [63] and does not take into consideration the degradation to IMP, because in some species this process occurs very fast impairing the identification of those compounds.…”

Section: Nucleotide Catabolismmentioning

confidence: 99%

Determination of Potential Health Hazards and Nutritional Attributes of the Fresh and Smoked Freshwater Thin-Lipped Grey Mullet (Liza Ramada)

Bouzgarrou¹,

Sadok²

2017

IOSR JESTFT

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Autolytic degradation and microbiological activity in farmed Coho salmon (Oncorhynchus kisutch) during chilled storage

Cited by 43 publications

References 35 publications

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon

Determination of Potential Health Hazards and Nutritional Attributes of the Fresh and Smoked Freshwater Thin-Lipped Grey Mullet (Liza Ramada)

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