Chilled storage of golden gray mullet (Liza aurata)

Bahmani, Zabih alh; Rezai, Masoud; Hosseini, Seyed Vali; Regenstein, Joe M.; Böhme, Karola; Alishahi, Alireza; Yadollahi, F.

doi:10.1016/j.lwt.2011.01.009

Cited by 69 publications

(61 citation statements)

References 41 publications

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“…The release of FFA may accelerate the S56 oxidation of lipids and cause odour variations (Rezaei et al 2008;Jasour et al 2011). Some authors (Özyurt et al 2009;Bahmani et al 2011) believe that there is a direct relationship between FFA formation and the loss of freshness in fish, and a significant effect on the sensory quality of fish. Fagan et al (2004), on the other hand, claim that FFA concentrations as certained have no effect on sensory scores.…”

Section: Discussionmentioning

confidence: 99%

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Ježek

Buchtová

2014

Acta Vet. Brno

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The aim of the study was to monitor changes in selected physical (a w water activity, pH values) and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value) properties in the shelf life of rainbow trout (Oncorhynchus mykiss) muscle. A total of 192 trout were examined. Control samples (96 samples) were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples) were packaged in a commercial vacuum (98%). All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, a w values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989). At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100 -1 , respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g -1 , respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P < 0.01) were observed in both types of packaging. On monitoring day 11, TBA values had increased to 7.34 ± 3.10 mg·kg -1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg -1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life. Fish, modified atmosphere, shelf life, fresh water

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Section: Discussionmentioning

confidence: 99%

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Ježek

Buchtová

2014

Acta Vet. Brno

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“…The contribution of Enterobacteriaceae to the microflora of fish and its potential spoilage must be taken into consideration especially in the case of polluted water or delay in chilling after catch (Chouliara et al 2004), as well as in the filleting process (Moini et al 2009). Although this group of bacteria can grow at low temperatures, their abundance decreases during ice storage, possibly because their growth rate is lower than in others Gramnegative psychrotrophic spoilers (Bahmani et al 2011).…”

Section: S Putrefaciens Pseudomonas Spmentioning

confidence: 95%

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

et al. 2013

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This study analyses the microbiological changes with traditional methods for total mesophilic aerobic, psychrotrophic, Aeromonas sp., Pseudomonas sp., Shewanella putrefaciens , Enterobacteriaceae, sulfidereducing Clostridium and Photobacterium phosphoreum in muscle, skin and gills of whole ungutted gilthead sea bream (Sparus aurata) stored in ice during 18 days. The muscle tissue showed the minor grade of contamination, followed by the skin and the gills, with statistic significance (p < 0.001). The most prominent microorganisms in the different tissues and at the end of the storage were Pseudomonas sp. (7.76, 10.11 and 10.40 log CFU/g), Aeromonas sp. (7.49, 8.24 and 9.02 log CFU/g) and S. putrefaciens (8.05, 7.49 and 8.05 log CFU/g) in sea bream harvested in the temperate water of the Canary Islands. The results obtained from this study can contribute to the improvement of microbiological knowledge of gilthead sea bream (Sparus aurata) by determining the evolution of microorganisms responsible for spoilage and their counts in different tissues such as muscle, skin, and gills during iced storage.

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“…The decreasing pH values might be due to the lactic acid produced by glycogen decomposition. [25] Moderate increases in pH happened from day 1, along with protein decomposition and accumulation of alkaline substance. The results were in accordance with Santiago et al, [26] who reported similar changes of pH values in Cyprinus carpio steaks stored in modified atmosphere packaging.…”

Section: Assay Of Phmentioning

confidence: 99%

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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The effect of chitosan (CH) coating combined with electrolyzed oxidizing water (EOW) on microbiological and physicochemical of hairtail (Trichiutus haumela) was evaluated during 15 days of storage at −3°C. Hairtail samples treated by EOW combined with 1.5% (w/v) CH were compared with samples soaked in single material. For storage of 15 days, the thiobarbituric acid value of hairtails increased steadily to 1.79, 1.52, 1.48 mg/100g (p < 0.05) in the EOW, CH, and EOW+CH group, respectively. All of these were significantly lower than that of the control group (2.01 ± 0.04 mg malonaldehyde/ 100g; p < 0.05). Microbiological results, total volatile basic nitrogen, pH, and peroxide value also revealed that EOW and CH significantly retarded hairtail spoilage. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of sarcoplasmic proteins revealed CH+EOW could slow down the protein deterioration of fillet. In this study, CH coating combined with EOW effectively extended the shelf life of hairtail to 6-7 days. ARTICLE HISTORY

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Chilled storage of golden gray mullet (Liza aurata)

Cited by 69 publications

References 41 publications

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

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