Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

Tokur, Bahar; Özkütük, Serhat; Atici, Esin; Özyurt, Gülsün; Özyurt, Caner Enver

doi:10.1016/j.foodchem.2005.07.044

Cited by 110 publications

(113 citation statements)

References 30 publications

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“…This result could be in accordance with the fact that higher lipid content gives the higher values in fish samples (Tokur et al, 2006) and as mentioned above, P. kerathurus and S. officinalis by-products were a lower fatty product. During chilled storage, means values of TBARs showed no seasonal significant difference (P>0.05) for CCV and maximal value was recorded at the 21th day in spring (0.84±0.01meq of MDA/kg).…”

Section: Thiobartituric Acid Reactive Substance (Tbars)supporting

confidence: 88%

“…Concerning TBARS, the 3-carbon compound malonaldehyde (MDA) is a major carbonyl decomposition product of auto-oxidized, polyunsaturated lipid materials and TBARs present an important quality indicator for fatty fish (Tokur et al, 2006). The TBARs values of CCV samples determined in autumn and winter increased during the first week of storage and decreased for the rest of the period.…”

Section: Discussionmentioning

confidence: 99%

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Belfekih¹,

Boukattaya²,

Kechaou³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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Seasonal changes of biochemical composition of caramote shrimp head (CSH) and common cuttlefish viscera (CCV) were investigated. The effect of chilled storage (5°C) of these by-products during 21 days on the physicochemical quality indicators was evaluated for every season to assess a suitable storage period. All biochemical components varied significantly (P<0.05) overall season for both types of by-products except moisture and chitin contents, which remained constant in CSH (79.77±0.33% and 8.33±1.11% respectively). CCV and CSH by-products were a main source of proteins (28.37±5.44% and 20.37±5.77% respectively on dry weight basis (d.w.b)) and ash (23.60±4.18% and 28.28±2.32% respectively d.w.b). Principal component analyses (PCA) proved that CSH could be upgraded to obtain a rich product in minerals and chitin components at any time regardless the season. CCV collected in spring and summer could be assimilated as a homogenous group rich in protein and lipid. The chilled storage CCV and CSH during 21 days showed significant (P<0.05) variations of some physicochemical indicators and according to PCA, by-products might be stored just for few days (not more than a week) as proteolysis and lipolysis increased from the first week.

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Section: Thiobartituric Acid Reactive Substance (Tbars)supporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Untitled

Belfekih¹,

Boukattaya²,

Kechaou³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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“…All sample groups were softer and less rubbery after 6 months of frozen storage possibly due lipid oxidation and protein degradation during storage (Undeland and Lingnert, 1999;Ninan et al, 2008). Similar results were reported for fish finger (Tokur et al, 2006), fish burger (Al Bulushi et al, 2005), fish sausage (AlBulushi et al, 2013), fish cutlets (Talab, 2014) and fish ball (Shaviklo et al, 2010).…”

Section: Sensory Evaluationsupporting

confidence: 70%

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Shaviklo¹,

Moradinezhad²,

Abolghasemi³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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The effect of applying tuna protein isolated from red/dark meat on product design and development and storage stability of the silver carp mince burger was studied using Design-Expert® Statistical Software. D-Optimal Mixture Design model was used to investigate the effect of different mixtures of tuna protein isolates and silver carp mince and their interactions on sensory and stability of the prototypes. The results indicated that the fish burgers containing 20% tuna protein isolate and 50% silver carp mince, as selected product, had better sensory scores and acceptability than the other prototypes. The results also indicated that added tuna protein isolate to silver carp mince and storage time did not affect the sensory attribute of the prototype. Soapy taste and grainy texture, which were reported as quality defects in the previous work, were not detected in the present study. The prototypes were also stable within 6 months frozen storage.

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“…These undesirable changes result from protein denaturation and lipid oxidation (Tokur, Ö zku¨tu¨k, Atıcı, Ö zyurt, & Ö zyurt, 2006). Fish marinades stored at cooler temperatures (4-68C) keep a long time.…”

mentioning

confidence: 99%

Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

Baygar

Alparslan

Kaplan

2012

CyTA - Journal of Food

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Determination of changes in chemical and sensory quality of sea bass marinades stored at þ4 (+1)8C in marinating solution Determinacio´n de cambios en cualidades quı´mica y sensorial de lubina marinada almacenada a þ4 (+1)8C en solucio´n de marinado Sea bass (Dicentrarchus labrax) fish fillets (scaly, descaled and skinned) were marinated in a solution composed of 2.5% acetic acid and 11% sodium chloride and stored at þ 4 (+1)8C. Chemical and sensory attributes of the marinated sea bass fillets were monitored during the storage period of 90 days. According to sensory analysis results, only the skinned fillets failed to sum up the overall acceptability score of 5 at the end of the storage period. Of those chemical quality parameters total volatile basis nitrogen (TVB-N), trimethylamine (TMA-N), and pH measured for both marinated scaly and descaled fillets fluctuated within the acceptability limits during the entire storage period. Only the thiobarbituric acid (TBA) values exceeded the acceptability limits on days 70 and 56 for the marinated descaled and skinned fillets, respectively. These results showed that marinating may be used as a reliable preserving method for sea bass.Keywords: sea bass; Dicentrarchus labrax; marinating; refrigerated storage; chemical changes; sensory assessment Filetes (con escama, desescamados y sin piel) de lubina (Dicentrarchus labrax) fueron marinados en una solucio´n compuesta de 2,5% de a´cido ace´tico y 11% de cloruro de sodio y se almacenaron a þ 4 (+1)8C. Los atributos quı´micos y sensoriales de los filetes de lubina marinados se monitorizaron durante un perı´odo de almacenamiento de 90 dı´as. De acuerdo con los resultados del ana´lisis sensorial, solo los filetes sin piel no reunieron los resultados globales de aceptabilidad de 5 al final del perı´odo de almacenamiento. De aquellos para´metros de cualidad quı´mica, el nitro´geno ba´sico vola´til total (TVB-N), nitro´geno de trimecilamina (TMA-N) y pH medidos en ambos, filetes marinados con escama y descamados, variaron dentro de los lı´mites de aceptabilidad durante todo el perı´odo de almacenamiento. Solo los valores de a´cido tiobarbiturico (TBA) sobrepasaron los lı´mites de aceptabilidad a los 70 y 56 dı´as para filetes marinados descamados y sin piel, respectivamente. Los resultados mostraron que el marinado puede ser usado como un me´todo fiable para conserva de lubina.

show abstract

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

Cited by 110 publications

References 30 publications

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Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

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