Abstract:The objective of the present study was to investigate the effect of packaging methods (i.e., air-packaging and vacuum-packaging) and storage temperatures (i.e., chilled temperature of 3 ± 1.0 °C and superchilled temperature of -2.5 ± 0.5 °C) on the sensory quality and lipid stability of fresh snakehead fish fillets. The results indicated that vacuum packaging and superchilled storage significantly improved the quality of fresh snakehead fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), an… Show more
“…In a similar study, the lipid content in mussel meat decreased from 43.5 to 33.6% after 15 days of cold storage (Bejaoui et al, 2021). Storage conditions (temperature and time) had a greater effect on the final lipid content than the packaging method (Nguyen et al, 2023).…”
Section: The Lipid Changing Of Flesh Meat From Tra Catfish During 15 ...mentioning
In this study, the lipid properties of tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage as well as the properties of oil extracted from tra catfish flesh meat were investigated. The quality of the samples was maintained, with lipid content and peroxide value falling within the acceptable range after 15 days of storage. The yield of oil extracted using isopropanol:hexane at a ratio of 2:3 was higher (56.2%) than that extracted using ethanol:hexane at a different ratio. Isopropanol:hexane (2:3) also showed the highest L* (lightness/brightness) value (33.35) and the lowest b* (yellowness/blueness) value (7.35). The polyunsaturated fatty acid levels as well as the omega 3 and 6 fatty acid levels of oil were highest in this solvent at a ratio of 2:3. Thus, tra catfish flesh meat could be used as a material for lipid extraction.
“…In a similar study, the lipid content in mussel meat decreased from 43.5 to 33.6% after 15 days of cold storage (Bejaoui et al, 2021). Storage conditions (temperature and time) had a greater effect on the final lipid content than the packaging method (Nguyen et al, 2023).…”
Section: The Lipid Changing Of Flesh Meat From Tra Catfish During 15 ...mentioning
In this study, the lipid properties of tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage as well as the properties of oil extracted from tra catfish flesh meat were investigated. The quality of the samples was maintained, with lipid content and peroxide value falling within the acceptable range after 15 days of storage. The yield of oil extracted using isopropanol:hexane at a ratio of 2:3 was higher (56.2%) than that extracted using ethanol:hexane at a different ratio. Isopropanol:hexane (2:3) also showed the highest L* (lightness/brightness) value (33.35) and the lowest b* (yellowness/blueness) value (7.35). The polyunsaturated fatty acid levels as well as the omega 3 and 6 fatty acid levels of oil were highest in this solvent at a ratio of 2:3. Thus, tra catfish flesh meat could be used as a material for lipid extraction.
“…Yang et al [ 104 ] showed that acid value increased significantly during smoking and boiling in Procambarus clarkii . Increased in acid index during boiling may be linked to heating water that catalyzes the hydrolysis of ester bonds of triglycerides and phospholipids by triglyceride lipase and releases free fatty acids in oil [ 105 ]. High content of free fatty acid (FFA) in oil leads to the formation of off-flavor as a result of rancidity of oil [ 1 ] .…”
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