Effect of Different Freezing Processes on the Quality and Histological Changes of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus)

Karami, B.; Moradi, Yazdan; Motale, Abbas Ali; Kha, Amir Eghbal

doi:10.3923/jfas.2018.82.88

Cited by 8 publications

(10 citation statements)

References 11 publications

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“…O OE de M. piperita não afetou o teor de BNVT, mas houve alterações específicas no pH dos filés. Os principais motivos podem estar relacionados ao baixo pH da carne após o rigor mortis, decorrente da quebra anaeróbica do glicogênio em ácido láctico (38,39) , além do adequado processo de abate dos peixes e processamento da carne e do tempo de armazenamento avaliado. Porém, alterações específicas observadas no pH dos filés de tambatinga durante a refrigeração podem estar associadas a processos autolíticos e de degradação bacteriana, que levam à geração de moléculas alcalinas e, consequentemente, ao aumento do pH da carne (38,39,40) .…”

Section: Discussionunclassified

Efeito do óleo essencial de Mentha piperita na conservação de carne refrigerada do peixe híbrido tambatinga

Pretto,

Lopes,

Marinho

et al. 2024

Ciênc. anim. bras.

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Resumo A busca por alimentos mais seguros levou a uma maior atenção da pesquisa para encontrar alternativas naturais aos aditivos sintéticos usados na indústria alimentícia. Os conservantes naturais, como os óleos essenciais (OE) de plantas, podem aumentar a conservação dos peixes e até afetar positivamente a saúde humana. Portanto, o objetivo do estudo foi avaliar o efeito do OE de Mentha piperita nas características físico-químicas e concentração de microrganismos em carne resfriada de tambatinga (Colossoma macropomum × Piaractus brachypomum). O OE de M. piperita foi preparado em três concentrações (0%, 0,25% e 0,50%) em solução contendo água destilada, propilenoglicol e Tween. As amostras de carne permaneceram imersas nesta solução por 60 min; em seguida, foram acondicionados em embalagens plásticas e armazenados sob refrigeração (± 0,4°C) por 14 dias. Durante esse armazenamento foram determinados pH, bases nitrogenadas voláteis totais (BNVT), peróxidos, substâncias reativas ao ácido tiobarbitúrico (TBARS) e contagens de microrganismos mesófilos aeróbios estritos e facultativos. Os principais constituintes encontrados no OE de M. piperita foram geranial (32,28%), neral (18,64%) e ácido gerânico (6,98%). Nenhuma das concentrações de OE afetou as BNVT, mas houve algumas alterações no pH. Tanto 0,25% quanto 0,50% de OE reduziram a formação de peróxidos e TBARS. O crescimento de microrganismos foi reduzido no tratamento com 0,50% de OE. Com base nos resultados, a concentração de 0,50% de OE foi mais eficaz na redução da deterioração da carne mantida refrigerada por até 14 dias.

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Section: Discussionunclassified

Efeito do óleo essencial de Mentha piperita na conservação de carne refrigerada do peixe híbrido tambatinga

Pretto,

Lopes,

Marinho

et al. 2024

Ciênc. anim. bras.

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“…A noticeable increase in FFA, peroxides (primary lipid oxidation products), and thiobarbituric acid reactive substances or TBARS (secondary lipid oxidation products) was noticed in Spanish mackerel (Scomberomorus commerson) and white cheek shark (Carcharhinus dussumieri) after 6 months of storage at −18 • C [24]. Significantly higher values of peroxide values (PV) (from 0.02 to 0.93 meq O 2 /kg lipids) and TBARS (from 0.03 to 1.26 mg MDA/kg sample) were found in red tilapia (Oreochromis niloticus × Tilapia mosambicus) after 5 months of freezing at −18 • C [25]. The same trend was observed when different fish species were kept frozen at −18 • C for several months, such as red carp (Cyprinus carpio) for 9 months [26], rainbow trout (Oncorhynchus mykiss) for 10 months [27], and Atlantic mackerel (Scomber scombrus) for 12 months [9].…”

Section: Low Temperature Storagementioning

confidence: 99%

“…The decrease of PUFA levels, especially EPA and DHA, is usually reflected in an increase of oxidation products; this is expected as such FA are more sensitive to oxidative degradation than other FA with a lower unsaturation degree. This trend has been reported in many fish species, including A. maculatus, C. carpio [34], C. dussumieri [24], D. acuta, E. affinis, S. commerson, S. guttatus, T. tonggol [24,36], L. aurata, R. frisii kutum, S. lucioperca [37], S. aurita, M. merluccius [38], M. hubbsi [29], O. mykiss [27,39], R. canadum [40], S. brasiliensis [41], O. niloticus x T. mosambicus [25], M. novaezelandiae, and P. virens [28]. Generally, greater PUFA losses were found in samples stored at higher temperatures (for instance, −20 • C instead of −30 • C), and DHA was more sensitive to degradative oxidation than EPA, probably due to its higher unsaturation degree.…”

Section: Low Temperature Storagementioning

confidence: 99%

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

Suárez-Medina,

Sáez-Casado,

Martínez-Moya

et al. 2024

Foods

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Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.

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“…Increased levels of calcium ions in this space are also a possible cause of muscle fiber shrinkage (Strateva et al, 2021). Aggregation and denaturation of proteins also occur, which negatively affects the quality of meat upon freezing (Karami et al, 2018). The freezing process induces protein denaturation because of the increase in the concentration of unfrozen water solutes in the muscle tissue during ice crystals formation (Tan et al, 2021; Thorat et al, 2020; Zhang & Ertbjerg, 2019).…”

Section: The Influences Of Freezing Thawing and Repeated F‐t Cycles O...mentioning

confidence: 99%

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Yang

Bian

et al. 2022

Food Processing Preservation

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Aquatic products are favored by the majority of consumers because of their low fat, high protein, particularly low cholesterol. In recent years, consumers are demanding the high nutrition, freshness, and safety of aquatic products. Therefore, efficient preservation technologies are all important. Freezing can extend the shelf life and inhibit the seasonal fluctuations in different species. Thawing is an important step for aquatic products. Repeated freezing-thawing usually occurs because of the imperfection of cold chain technology and temperature fluctuations in warehousing, transportation, and retail. These can affect the quality of aquatic products, including water holding capacity, texture, total volatile basic nitrogen, k value, protein oxidation, and lipid oxidation. Emerging freezing and thawing technologies can improve the quality of aquatic products. This review introduces the influences of freezing, thawing, and repeated freezing-thawing on the quality of aquatic products and the development of freezing and thawing technologies for aquatic products. Practical applicationsFreezing, thawing, and repeated freezing-thawing affect the quality of aquatic products, including water holding capacity, texture profile analysis, lipid oxidation, and protein oxidation. In recent years, emerging freezing and thawing technologies have been found by more and more researchers. These technologies can improve the quality of aquatic products.

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Effect of Different Freezing Processes on the Quality and Histological Changes of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus)

Cited by 8 publications

References 11 publications

Efeito do óleo essencial de Mentha piperita na conservação de carne refrigerada do peixe híbrido tambatinga

Efeito do óleo essencial de Mentha piperita na conservação de carne refrigerada do peixe híbrido tambatinga

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

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