Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage

Siddaiah, D; Reddy, G. Venkat; Raju, C. V.; Chandrasekhar, T.C.

doi:10.1016/s0963-9969(00)00127-7

Cited by 75 publications

(74 citation statements)

References 16 publications

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“…The decrease of SSP solubility might result from myofibril degradation, since the myofibril protein was the major component of SSP. Similar to the present results, the SSP content was decreased in minced channel catfish stored at 4°C (Suvanich et al, 2000) and frozen minced silver carp (Siddaiah et al, 2001). However, increment of SSP was observed in iced chilled Atlantic cod and fluctuation in superchilled and frozen samples (Duun and Rustad, 2007).…”

Section: Protein Degradationsupporting

confidence: 90%

“…However, increment of SSP was observed in iced chilled Atlantic cod and fluctuation in superchilled and frozen samples (Duun and Rustad, 2007). SSP solubility could be affected by many factors including hydrophobic effect of lipid on proteins, interaction of lipid oxidation with amino acids in fish muscle (Siddaiah et al, 2001). Since the myofibrillar network retained most of the water in the muscle, the properties of the SSP were important for the WHC.…”

Section: Protein Degradationmentioning

confidence: 99%

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Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index as Pseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 -12 days.

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Section: Protein Degradationsupporting

confidence: 90%

Section: Protein Degradationmentioning

confidence: 99%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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“…The raw mince yield and proximate composition of catla is compared to the other freshwater fishes (Arekere 1993;Siddaiah et al 2001;Sehgal et al 2010 andElyasi et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage

2013

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Fish burgers from catla (Catla catla) were assessed for proximate, chemical, microbiological and sensory quality changes over 17 days of refrigerated storage at 4 (±1)°C. The changes in proximate analysis of fish burgers were found to be significant at P <0.01. The values of peroxide value, free fatty acid, thiobarbutric acid and total volatile base nitrogen at the end of storage increased significantly at P <0.01 were determined as 4.98 (±0.22) meqO 2 /kg of fat, 0.94 (±0.01)% of oleic acid, 0.58 (± 0.02) mg MA/kg of sample and 4.78 (±0.02) mg/ 100 g of sample respectively. Total plate count and psychrophilic bacterial counts increased significantly (P <0.01) during refrigerated storage. Staphylococcus aureus, Faecal streptococci, Escherichia coli, Salmonella, Vibrio, yeast and molds were found absent. According to sensory scores, the fish burgers have a shelf life of 15 days. A negative correlation was observed between storage period and overall acceptability scores.

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“…In India, as regards the fresh water fishes, silver carp is the most important species contributing about 67.7% of the total fish production (Siddaiah et al 2001). It is also a major freshwater aquaculture species in China.…”

mentioning

confidence: 99%

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

Fan¹,

Zhang²,

Pan³

et al. 2013

Czech J. Food Sci.

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Wenjiao F., Yongkui Z., Pan D., Yuwen Y. (2013): Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech J. Food Sci., 31: 451-456.The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count -TVC), physicochemical changes (water loss, pH, total volatile nitrogen -TVB-N, trimethylamine -TMA-N, and 2-thiobarbituric acid -TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

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Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage

Cited by 75 publications

References 16 publications

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

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