Changes in water-holding capacity of halibut muscle during cold storage

Olsson, Gunn Berit; Ofstad, Ragni; Lødemel, Jørgen B.; Olsen, Ragnar L.

doi:10.1016/s0023-6438(03)00098-7

Cited by 81 publications

(56 citation statements)

References 48 publications

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“…This property diminished at 14 days to 54.52±5.14%, and on the final day of sampling (day 16), the water holding capacity was reported as 60.61±2.39%. This behavior of an ascending water holding capacity was also recorded by Olsson et al (2003) in halibut cooled to 0 °C, suggesting that the meat's water holding capacity improved with time and as a result of the structural changes to the proteins in the muscle or a post mortem expansion of the myofibrils (Moeseke and De Smet, 1999).…”

Section: Microbiological Analysismentioning

confidence: 58%

“…The reduction of water holding capacity meant that an increased amount of water was exuded from the fish fillets. This lead to a loss of juiciness, which is important for both the industry and the consumer (Huss, 1988;Olsson et al, 2003;Olsson et al, 2007). For the gutted tilapia, an initial value of 90.02±4.44% and a final value of 55.87±3.15% were obtained on day 17 of storage in ice.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…A similar evolution was recorded by Ocaño-Higuera et al (2011), who found a reduction in the water holding capacity in ray fish from an initial value of 92% to 87% during 18 days of storage in ice. This reduction was attributed the loss of functionality in the myofibrillar proteins responsible for water holding in muscles (Ocaño-Higuera et al, 2011), which could also be related to proteolytic activity in the muscles (Olsson et al, 2003). The magnitude of the change in the water holding capacity depended on the original conditions of the muscle (Ocaño-Higuera et al, 2006).…”

Section: Microbiological Analysismentioning

confidence: 99%

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Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

2015

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We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g -1 and 7.14±1.60 Log CFU g -1 , respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.

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Section: Microbiological Analysismentioning

confidence: 58%

Section: Microbiological Analysismentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

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Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

2015

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“…However, hardness reduction tested by instrument agreed well with texture softening of raw fillets judged by sensory evaluation. The WHC of muscle was regarded as an essential quality parameter and great influence to muscle texture concerned by both industry and the consumers (Ofstad et al, 1993;Olsson et al, 2003). WHC reflected the free or mobilizable water as a textural parameter in muscle and affected sensory perception of juiciness of the fillet (Jonsson et al, 2001).…”

Section: Texture Analysismentioning

confidence: 99%

“…WHC reflected the free or mobilizable water as a textural parameter in muscle and affected sensory perception of juiciness of the fillet (Jonsson et al, 2001). The WHC improvement could be affected by bacterial growth and protein degradation, the disintegration of collagen fibrils and cleavage of cross-links was mainly due to bacterial proteinases, contributing to texture softening (Olsson et al, 2003).…”

Section: Texture Analysismentioning

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 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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Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

2017

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Changes in water-holding capacity of halibut muscle during cold storage

Cited by 81 publications

References 48 publications

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

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

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

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