Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage

Etemadian, Yasaman; Shábanpour, Bahareh; Mahoonak, Alireza Sadeghi; Shabani, Ali; Alami, Mouâd

doi:10.1016/j.foodchem.2011.06.005

Cited by 41 publications

(35 citation statements)

References 34 publications

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“…These factors were the primary variables used to describe the tissue properties. [15,32] Table 1 shows that the changing trends of all factors in raw fish fillet resembled those of cooked fish, which indicates that changes to texture characteristics in raw fish are similar in effect to those of cooked fillets.…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 85%

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Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

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Section: Texture Profile Analysis (Tpa)mentioning

confidence: 85%

“…Centrifugation loss was measured according to the method in Etemadian et al, [15] with slight modification. Approximately 5 g of each fish sample was centrifuged at 4000g for 15 min at 4°C onto a filter paper pad placed at the bottom of the centrifugal tube.…”

Section: Moisture Content Centrifugation Loss and Cooking Loss (Cl)mentioning

confidence: 99%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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“…Contudo, também podem ocorrer algumas mudanças indesejáveis, como desnaturação de proteínas e oxidação lipídica (Kuhn & Soares, 2002). A utilização de antioxidantes e crioprotetores aumenta a estabilidade da CMS, com extensão da vida de prateleira durante a estocagem congelada (Abdel-Aal, 2001;Duraes et al, 2012).…”

Section: Introductionunclassified

“…A crioproteção ocorre quando compostos de baixo peso molecular favorecem termodinamicamente a manutenção das proteínas em sua conformação nativa (Etemadian et al, 2011). Os polifosfatos, como tripolifosfato de sódio, são crioprotetores muito utilizados para evitar a desnaturação proteica em alimentos, principalmente em pescado, cujas proteínas musculares são menos estáveis do que as proteínas de bovinos, suínos ou aves.…”

Section: Introductionunclassified

Estabilidade em armazenamento da carne de tilápia-do-nilo mecanicamente separada, lavada, adicionada de conservantes e congelada

Kirschnik

Trindade

Gomide

et al. 2013

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a influência do processo de lavagem e da adição de eritorbato de sódio e tripolifosfato de sódio na estabilidade de carne mecanicamente separada (CMS), obtida a partir de resíduos da filetagem de tilápia-do-nilo (Oreochromis niloticus). Foram avaliados quatro tratamentos, em triplicata: CMS, lavada ou não e armazenada, com ou sem a adição de conservantes, durante 180 dias de armazenamento a -18ºC. Para a avaliação da estabilidade, foram realizadas análises microbiológicas de nitrogênio não proteico, bases nitrogenadas voláteis, oxidação lipídica pelo índice de Tbars, valor de pH e perda de líquido por descongelamento ("drip"). O processo de lavagem elevou o teor de umidade e diminuiu os teores de proteína bruta, lipídios e cinzas na CMS, bem como os níveis de nitrogênio não proteico, bases nitrogenadas voláteis e oxidação lipídica após a lavagem. Durante o armazenamento, não foram detectadas diferenças nos teores de nitrogênio não proteico, pH e "drip", mas houve aumento nos valores de bases nitrogenadas voláteis. O processo de lavagem favorece a estabilidade da CMS de tilápia, e a adição de tripolifosfato e eritorbato de sódio reduz a oxidação lipídica do produto não lavado.Termos para indexação: Oreochromis niloticus, aditivo, armazenamento, carcaça. Storage stability of Nile tilapia meat mechanically separated, washed, added with preservatives and frozenAbstract -The objective of this work was to evaluate the influence of the washing process and of the addition of sodium erythorbate and sodium tripolyphosphate on the stability of mechanically separated meat (MSM), obtained from Nile tilapia (Oreochromis niloticus) filleting waste. Four treatments were evaluated, in triplicate: washed or nonwashed MSM, stored with or without the addition of preservatives, during 180 day storage at -18ºC. To evaluate stability, microbiological, nonprotein nitrogen, volatile basic nitrogen, lipid oxidation by Tbars index, pH value, and drip loss analyses were carried out. The washing process increased moisture content and decreased crude protein, fat, and ash contents in MSM, as well as the levels of nonprotein nitrogen, volatile basic nitrogen, and lipid oxidation after washing. During storage, no differences were detected for nonprotein nitrogen levels, pH values, and drip loss, but there was an increase in volatile basic nitrogen values. The washing process favors tilapia MSM stability, and the addition of sodium tripolyphosphate and erythorbate reduces lipid oxidation of the unwashed product.

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“…This results was in accordance with Masniyom et al [27] who found that seabass slices treated with phosphate had lowered PTC, compared with the control during refrigerated storage of 21 days. Phosphate might show synergistics effect with VP on inhibition of PTC in A. fasciata [5]. reported that STTP in combined with VP reduced PTC in Rutilus frisii kutum fillets.…”

Section: Effect Of Polyphosphate Pretreatment On Microbiological Changesmentioning

confidence: 99%

Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets

Ghalati

Khodanazary

Hosseini

et al. 2017

J Package Technol Res

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The effect of vacuum packaging on the quality changes of Aurigequula fasciata fillets treated with or without phosphate during refrigerated storage of 16 days was investigated. The results showed that the fillets treated with polyphosphate significantly maintained tissue hardness when compared to the control. The polyphosphate especially sodium tripolyphosphate (STPP) treatment also inhibited the microbiological and chemical properties throughout the storage times. Sulfhydryl (SH) content of fish actomyosin increased in fillets storage at refrigerator. Pretreatment with tetra sodium pyrophosphate resulted in the retarded protein denaturation as evidenced by the reduced changes in sulfhydryl content during the extended storage. Therefore, Pretreatment by soaking the A. fasciata fillet in STPP prior to storage was more effective in improving the quality properties during refrigerated storage when compared with other samples.

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Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage

Cited by 41 publications

References 34 publications

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Estabilidade em armazenamento da carne de tilápia-do-nilo mecanicamente separada, lavada, adicionada de conservantes e congelada

Combination Effect of Phosphate and Vacuum Packaging on Quality Parameters of Refrigerated Aurigequula fasciata Fillets

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