Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

Kamalakanth, C. K.; Ginson, J.; Bindu, J.; Venkateswarlu, R.; Das, Suvadra; Chauhan, O. P.; Gopal, T.K.S.

doi:10.1016/j.ifset.2011.06.001

Cited by 47 publications

(32 citation statements)

References 33 publications

(30 reference statements)

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“…A high pressure treatment could also slow down nucleotide degradation and decrease the K value, possibly due to the suppression of IMP decomposition brought about by inactivation of the dephosphorylases involved in the degradation of ATP and related compounds during high-pressure processing (HPP) (Ginson et al, 2012;Kamalakanth et al, 2011).…”

Section: Handlingmentioning

confidence: 99%

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Hong

Regenstein

Luo

2015

Critical Reviews in Food Science and Nutrition

118

115

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ATP degradation is one of the most important biochemical changes in the post-mortem muscle of fish and shellfish. This process has long been recognized as an accurate way to evaluate freshness of fish and shellfish product. This review updates and condenses the overall history and recent advances in understanding the role of ATP-related compounds in post-mortem fish and shellfish muscle including a discussion of key analytical methods, their use as a freshness indicator, their roles in flavor enhancement, the factors affecting their transitions, and the possible mechanisms responsible for their impact on flavor and freshness. Moreover, some challenges and future directions for research regarding ATP-related compounds in fish and shellfish flavor and freshness are presented. With increasing consumer demands for fresh products with extended shelf life, understanding the relationships between ATP-related compounds and their involvement in the freshness and umami taste is a prerequisite for assuring the high quality of fish and shellfish.

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Section: Handlingmentioning

confidence: 99%

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Hong

Regenstein

Luo

2015

Critical Reviews in Food Science and Nutrition

118

115

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“…24,26,27 It is generally acknowledged that the K value of live sh is not more than 10%; the K value of the secondary freshness ranges from 20% to 40%; and the sh is inedible/harmful when the K value is more than 40%. K value is more accurate to indicate the changes in the early stage (freshness) of sh than TVBN (Total Volatile Basic Nitrogen) because the rapid ATP decomposition leads to increase in K value.…”

Section: K Value Analysismentioning

confidence: 99%

Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis

et al. 2014

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Rapid and nondestructive measurement of freshness is essential for the control of fish and the quality and safety of its products. In this study, K value was measured by high performance liquid chromatography (HPLC) and employed as an index of fish freshness. The prediction models of the silver chub freshness were developed using Fourier Transform Near Infrared Reflectance Spectroscopy (FT-NIRS) with Several Partial Least Squares (PLS, i-PLS, Si-PLS), Support Vector Machines Regression (SVMR) and Synergy interval plus Support Vector Machine Regression leading to Si-SVMR. By comparison, the performance of Si-SVMR model was superior to the others for the prediction of K value, where RMSECV ¼ 0.027095 and R c ¼ 95.59% for the calibration set, whereas RMSEP ¼ 0.036525 and R p ¼ 93.74% for the prediction set.The results indicated that FT-NIR spectroscopy together with Si-SVMR model could be a reliable method for the detection of fish freshness.

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“…The quality of HP-treated horse mackerel appears to have been preserved by HPT (Erkan et al 2011a ). HP-treated (200 MPa) yellowfi n tuna chunks vacuum packed in multilayer ethyl vinyl alcohol (EVOH) fi lms and stored at 2 ± 1 °C was acceptable up to 30 days of storage, whereas control samples were acceptable for a period of 20 days (Kamalakanth et al 2011 ). Vazquez et al ( 2012 ) pointed out that HPT (150-450 MPa, up to 5.0 min) prior to freezing resulted in signifi cant inhibition of free fatty acids and tertiary lipid oxidation compound formation for a storage period of 3 months at −10 °C.…”

Section: Extended Shelf Lifementioning

confidence: 99%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

Cited by 47 publications

References 33 publications

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis

Recent Developments in High Pressure Processing of Foods

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