Compositional and chill storage characteristics of microwave‐blanched sutchi catfish (Pangasianodon hypophthalmus) fillets

Abstract

Summary The effect of microwave blanching on quality characteristics of vacuum and conventional polyethylene‐packed sutchi catfish fillets was evaluated under chilled condition. Emphasis has been given to retain the sensory characteristics such as colour and textural properties, which is a major problem in sutchi catfish fillets during extended chill storage. In general, microwave blanching imposed minimum changes on fatty acid and mineral composition of fish meat. A marginal increase in fat content was recorded after microwave heating of fish fillets. The microwave‐blanched fillets showed minimum cooking loss of 3.2 mL per 100 g meat. A slower increase in spoilage parameters was obtained with microwave‐blanched samples compared with unblanched samples, demonstrating the higher storage stability of the sample under chilled conditions. Microwave heating of fish fillets coupled with quick‐chilling and packing under vacuum improved the colour and texture stability of sutchi catfish fillets to a considerable extent. Microwave blanching increased the hardness and chewiness values and decreased the stiffness values of fish fillets. The biochemical and sensory evaluation of microwave‐blanched and vacuum‐packed sutchi catfish fillets showed extended storage life of 21 days, compared with 12 days for unblanched vacuum‐packed samples.

Effect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp (Litopenaeus vannamei)

“…pH increased in all the treatments during the storage study. Increase in pH during storage has been attributed to the accumulation of basic compounds (Binsi et al, ). The initial highest titratable value was found as (0.44 mEq/100 g) in T 3 and the final lowest (0.11 mEq/100 g) value is reported in T 3 .…”

“…pH increased in all the treatments during the storage study. Increase in pH during storage has been attributed to the accumulation of basic compounds (Binsi et al, 2014).…”

Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets

“…These showed a lower content of primary and secondary products of lipid oxidation in microwave heating (Hosseini et al, 2014;Regulska-Iiow & Iiow, 2002;Unusan, 2007;Weber, Bochi, Ribeiro, Victorio, & Emanuelli, 2008). However, some authors showed that no significant changes in fatty acid composition could be observed between catfish (Pangasianodon hypophthalamus) fillets which underwent blanching in boiling water and those which were treated in a microwave (Binsi et al, 2014). Although the present study involves blanching for a short time (1 min), the fatty acids in mackerel fillets are highly susceptible to auto-oxidation, which involves free radical generation through a reaction catalyzed by heat, light, trace metals, or enzymes.…”

Effect of various postmortem processing times and blanching methods on quality of rainbow trout (Oncorhynchus mykiss) waste oil

“…Measurement of secondary lipid oxidation product content is an appropriate quality parameter to evaluate the chemical changes from various processing treatments (Tavakoli et al, 2018). In this sense, carbonyl formation during blanching is widely used (Binsi et al, 2014;Cerretani, Bendini, Rodriguez-Estrada, Vittadini, & Chiavaro, 2009;Cyprian et al, 2016). According to Table 3, a reliable estimation of the progressive oxidative deterioration of final products.…”