Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)

Çolakoğlu, Fatma Arık; Ormancı, Hasan Basri; Çakır, Fikret

doi:10.1007/s00217-011-1477-x

Cited by 14 publications

(15 citation statements)

References 36 publications

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“…Smoking treatment has also been widely applied to preserving food since ancient times. Smoking treatment is performed to achieve good acceptance of sensory parameters, such as aroma, taste, color, and texture (Franco et al, 2010), reduced microbial growth (Salaudeen & Osibona, 2018), and maintenance and even improvement of the nutrition value of the smoked fish (Colakoglu, Ormanci, & Cakir, 2011). Mohibbullah et al (2018) and Sutikno et al (2019) reported that the treatment combination of superheated steam roasting and hot smoking improved the physicochemical properties of processed seafood.…”

Section: Introductionmentioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

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Section: Introductionmentioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

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“…Özer et al (2012) investigated the changes in microbiological, physicochemical, and sensorial quality of vacuum-packed sausage from thornback ray and they reported that moisture, protein, fat, and ash content of thornback ray at the beginning and after the smoking process was 75.08-66.34%, 21.57-22.35%, 0.43%-2.40% and 1.47-3.73%, respectively. Colakoglu et al (2011) stated that the moisture, protein, fat, and ash values of thornback rays were 76.51%, 18.58%, 3.39%, and 1.1% in fresh and 61.36%, 30.62%, 4.41%, and 2.65% in smoked products, respectively. reported that the moisture, crude protein, crude ash, and crude fat values of thornback rays were 77.47%, 20.02%, 1.38%, and 0.51%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

Karsli

Çağlak

2021

International Journal of Agriculture Environment and Food Sciences

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In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After the hot smoking process applied to thornback rays, significant changes were observed in the nutritional composition of the products (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and thiobarbituric acid (TBA) values of smoked thornback rays increased during storage, and these values were determined between 23.11-98.06 mg/100 g, 2.48-7.33 mg/100 g, and 0.1-0.3 mg malondialdehyde/kg, respectively. It was determined that the total aerobic mesophilic bacteria (TAMB) count detected in the fresh sample decreased in smoked products due to the smoking process and the value was found below the detectable limit value (1.47 log CFU/g) during storage. As a result of the sensory evaluation, it was determined that the texture, odor, and flavor criteria of the smoked thornback rays were below the consumable limit value on the 120 th day. According to the results, it was determined that the thornback ray vacuum packaged by hot smoking can be consumed safely for 105 days at 4±1 °C. This study shows that discarded thornback rays, which are a high protein food, can be transformed into high valueadded products by applying different processing methods such as smoking and so can be evaluated as human food.

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“…Oleic acid concentration, which plays a key role in human health (Gillingham, Harris‐Janz, & Jones, ; Lopez‐Huertas, ), of uncoated samples decreased when comparing with the initial and last value of oleic acid value (change 11%). Colakoglu, Ormanci, and Cakir () reported that processing techniques (marinating and smoking) affected MUFA content of thornback ray and spiny dogfish. In this study, yet, the change in the samples coated with LR was found as 7%, furthermore, oleic acid concentration of fish fillets coated with PS was limited with change 4.5%.…”

Section: Resultsmentioning

confidence: 99%

“…11%). Colakoglu, Ormanci, and Cakir (2011) reported that processing techniques (marinating and smoking) affected MUFA content of thornback ray and spiny dogfish. In this study, yet, the change in the samples coated with LR was found as 7%, furthermore, oleic acid concentration of fish fillets coated with PS was limited with change 4.5%.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Ceylan

Meral

Cavidoğlu

et al. 2018

Journal of Food Safety

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The effect of coating with Lactobacillus rhamnosus‐loaded poly[vinyl] alcohol and sodium alginate‐based nanofibers (LR) and also poly(vinyl) alcohol and sodium alginate‐based nanofiber (PS) on fatty acid stability of fish fillets was tested. LR and PS dope solutions were successfully electrospun. Scanning Electron Microscopy images of nanofibers, with 60.09 nm < diameter of nanofibers <522.1 nm, were defined to be smooth, cylindrical, and ultrafine. Thermal decomposition of LR and PS were determined as higher than 200 and 300 °C, respectively by Differential Scanning Calorimeter. Nanofibers could be used to keep the stability of Polyunsaturated fatty acids (PUFA)s such as eicosapentaenoic acid and docosahexaenoic acid in fish fillets. Besides PUFAs, the rapid changes in predominant Monounsaturated fatty acids (MUFA) value like oleic acid in fish fillets coated with LR and PS were successfully limited as compared to the uncoated samples. Polyene index and predominant saturated fatty acids values (C16:0, C18:0, and C14:0) of the samples coated with LR and PS were found to be more stabile. Furthermore, the sharply decrease in ω‐3/ω‐6 ratio of fish fillets was limited. Loading LR to PS provided higher atherogenic and thrombogenic index. The use of probiotic bacteria‐loaded polymer‐based characterized nanofibers has been determined to be a new application for the fatty acid stability of fish. Practical applications Applied tests revealed differences between the fatty acid profile of uncoated and coated samples. Enrichment of PS and NaAlG‐based nanofibers with Lactobacillus rhamnosus provided better stable in terms of PUFA and MUFA in fish fillets.

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Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)

Cited by 14 publications

References 36 publications

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

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