Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Kaale, Lilian Daniel; Eikevik, Trygve Magne

doi:10.1007/s13197-015-1979-9

Cited by 19 publications

(8 citation statements)

References 34 publications

(45 reference statements)

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“…The elasticity losses observed by the jury in tambaqui muscle and the reduction in muscle protein were also observed in super chilled salmon fillets, which showed a loss of 16% up to the 7 th storage day, and a 2% reduction from the 7 th to 14 th day (Kaale and Eikevik 2016). The biological proteins decrease because of reactions with the amine groups of lysine, the oxidation of methionine, and other amino acids changes (Tironi et al 2009), and it is also related to texture modifications by crosslinking polypeptide chains (Aubourg 1999).…”

Section: Discussionmentioning

confidence: 62%

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

et al. 2018

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Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) ABSTRACTThe study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gills mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. The nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with the storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22 nd day.

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Section: Discussionmentioning

confidence: 62%

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

et al. 2018

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“…After 12 days at 5 °C, the solubility remained unaltered in the mackerel fillets stored at atmospheric pressure, but it reduced by 66% when the samples were kept at 50 MPa. Previous results in the literature prove that cold storage at atmospheric pressure for some days or weeks hardly affects the extractability of water-soluble proteins in fish (Alinasabhematabadi, 2015;Kaale & Eikevik, 2016), but pressure processing reduces it significantly (Ohshima et al, 1992;Ortea et al, 2010;M. Pazos et al, 2015;Manuel Pazos, Méndez, Gallardo, & Aubourg, 2014;Teixeira et al, 2013).…”

Section: Protein Stability During Storagementioning

confidence: 96%

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

Otero

Pérez‐Mateos

Holgado

et al. 2019

Innovative Food Science & Emerging Technologies

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The efficacy of hyperbaric cold storage for preserving lean fish has been recently demonstrated but, lamentably, no data exist for fatty fish. To evaluate the effect of hyperbaric cold storage on the shelf-life and quality of fatty fish, we stored Atlantic mackerel fillets at 5 °C, both at atmospheric pressure and at 50 MPa. After 12 days of hyperbaric storage, microbial counts were similar or even lower than those of control samples at day 0 and no significant lipid degradation was observed. By contrast, increased microbial counts and significant lipid hydrolysis were detected in the samples stored at atmospheric pressure. Moreover, even though the protein profile was significantly altered during hyperbaric storage, most fish-quality indicators (pH, TVB-N, drip loss, water holding capacity, and hardness after cooking) were better preserved in the mackerel samples stored at 50 MPa. These results clearly prove that hyperbaric cold storage was more efficient than conventional refrigeration for the preservation of Atlantic mackerel fillets. Industrial relevance: Long-term preservation of fatty fish is a challenge for the seafood industry mainly due to lipid degradation that can rapidly reduce fish quality. If effective against lipid degradation, hyperbaric cold storage could be an interesting technology to preserve fish and fish products. The increased cost resulting from hyperbaric storage should be overcome by an extended shelf-life of a high-quality product.

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“…Ice‐slurry and freezing storage pretreatments for 8 hr and 4 hr enlarged the gap between the shell‐meat to 483.72 µm and 647.96 µm, respectively (Figure 10). Freezing for 4 hr, it caused appearance of the maximum gap between the shell‐meat; this can be attributed to the water in the fresh shrimp’s muscle being converted to ice crystals in the freezing pretreatment (−18 to −21°C) (Hao, Deng, & Lin, 2013; Kaale & Eikevik, 2016). When water freezes, its volume increases by about 9%; however, in the thawing process, the water in the muscle leaches out along with the absence of ice crystals (Wang et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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Shrimps are rich in protein, mineral elements, essential amino acids, polyunsaturated fatty acids, and other useful substances, making it a nutritionally balanced protein source (Zhang, Deng, & Wang, 2015). In recent years, shrimp processing industry has grown rapidly and accounted for over 45% of the processed seafood market (Mao, Guo, Sun, & Xue, 2017), and frozen peeled shrimps are one of the main commercial products (Yi et al., 2012). Thus, shelling is crucial for processing. For fresh caught shrimp, the shell is tightly attached to the epidermis by attachment fibers (intracuticular fibers), which is firmly attached to the muscle by extensive interdigitation (Talbot, Clark, & Lawrence, 1972). This tight shell-muscle adhesion makes it difficult to remove the shell (Dang et al., 2018b), which results in low peeling efficiency when shelling by manual or mechanical processing and damaging the integrity of the shrimp meat. Thus, incomplete shelling, low meat yield, decreased sensory quality, and color change are the key factors restricting the efficient industrial processing of shrimp (Dang et al., 2018a; Liu, Liu, Wang & Qin, 2014). Therefore, it is essential to loosen the shell-muscle attachment of shrimp before peeling, which is called pretreatment.

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Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Cited by 19 publications

References 34 publications

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

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