Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus)

Mbarki, Raouf; Miloud, Najla Ben; Selmi, Salah; Dhib, Soukeina; Sadok, Saloua

doi:10.1016/j.fm.2009.05.008

Cited by 38 publications

(46 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[31] Although many studies show the inhibitory effect of irradiation, there is an unfavorable point that is public acceptance. [32][33][34] Results showed that using trypsin and chymotrypsin together had acceptable reduction of synthesis of tyramine compared to the other reduction methods. …”

Section: Reduction Of Cadaverine and Tyraminementioning

confidence: 99%

Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System

Şahin-Ercan

Bozkurt

Soysal

2015

International Journal of Food Properties

View full text Add to dashboard Cite

Cadaverine and tyramine are biogenic amines that are commenly found in fermented foods. This study focused on the reduction of cadaverine and tyramine formation by a new method using proteolytic enzymes (trypsin and chymotrypsin). Cadaverine and tyramine were synthesized from lysine and tyrosine in the presence of their decarboxylase enzymes, respectively. In this study, trypsin and chymotrypsin were used separately or in combination to reduce formation of cadaverine and tyramine in model system. Tyramine synthesis was reduced by trypsin and chymotrypsin as 57.2 and 52.1%, respectively. Moreover, the reduction of cadaverine was 80.4 and 83.0% by trypsin and chymotrypsin, respectively. Maximum reduction values were obtained when trypsin and chymotrypsin were used together for the reduction of tyramine (59.1%) and cadaverine formation (84.8%). In model system, cadaverine and tyramine formation were (p < 0.05) significantly reduced. It was concluded that trypsin and chymotrpsin could be used to reduce tyramine and cadaverine formation.

show abstract

Section: Reduction Of Cadaverine and Tyraminementioning

confidence: 99%

Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System

Şahin-Ercan

Bozkurt

Soysal

2015

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…A degradação radiolítica já foi mostrada com a utilização de sistemas modelo. [64][65][66][67][68][69][70][71] Em alimentos, a maior parte dos estudos investiga a produção de aminas ao final de um tempo específico de armazenagem, verificando se há redução da quantidade das AB que se acumulariam se não houvesse a irradiação. Os resultados das principais ações da irradiação em AB estão resumidos na Tabela 6.…”

Section: Inativação De Aminas Biogênicas Por Irradiação Gamaunclassified

“…Tabela 6. Conteúdo de AB após tratamento por irradiação conforme reportado por diversos autores [64][65][66][67][68][69][70][71] …”

Section: Inativação De Aminas Biogênicas Por Irradiação Gamaunclassified

Biogenic Amines: A Public Health Problem

Cardozo¹,

Lima²,

França³

et al. 2013

Revista Virtual De Química

View full text Add to dashboard Cite

Biogenic amines (BA) are toxic low molecular weight organic bases with aliphatic, aromatic or heterocyclic structures that can be found in several foods and are mainly produced by microbial decarboxylation of amino acids. The consumption of food containing large amounts of BA can result in allergic reactions, characterized by difficulties in breathing, rash, vomiting and hypertension. BA are also known as possible precursors of carcinogens such as Nnitrosamines. They are frequently found in high concentrations in food and cannot be reduced by high-temperature treatments, which makes difficult the use of conventional methods of food preservation for this purpose. Food irradiation is an alternative technology for their reduction because it can induce the formation of less toxic BA sub products by radiolysis.Keywords: Biogenic amines; public health; food contamination. ResumoAminas biogênicas (AB) são bases orgânicas tóxicas de baixo peso molecular com estruturas alifáticas, aromáticas ou heterocíclicas, que podem ser encontradas em vários alimentos. Elas são, normalmente, produzidas através da descarboxilação de aminoácidos promovida por micro-organismos (MO). O consumo de alimentos contendo grandes quantidades de AB pode resultar em reações alérgicas caracterizadas por dificuldade de respirar, urticária, vômito e hipertensão. Elas são também conhecidas como possíveis precursores de carcinógenos tais como as N-nitrosaminas. As AB são frequentemente encontradas em altas concentrações nos alimentos e o seu conteúdo não pode ser reduzido por tratamentos térmicos, fato que dificulta a sua redução através dos métodos convencionais de preservação. Uma alternativa para a redução do teor destas substâncias é aplicar a irradiação para induzir a radiólise das AB levando a subprodutos menos tóxicos.Palavras-chave: Aminas biogênicas; saúde pública; contaminação de alimentos.

show abstract

“…일반적으로 총 호기성 미생물 증식이 7 Log CFU/g 수준이면 식품이 부패한 것으로 판단 (Sagoo et al, 2007;Mbarki et al, 2009 (Egan et al, 1981;Ohashi et al, 1991 (Kweon et al, 1995). Dahl(1957) …”

Section: 미생물학적 품질의 변화unclassified

The Effect of Washing of Carcasses with Sodium Hypochlorite Solution and Vacuum Packaging on the Microbiological and Physiochemical Quality of the Breast Meat from Old Hen during Storage at 4℃

Na¹,

Kim²,

Jung³

et al. 2013

Korean Journal of Poultry Science

View full text Add to dashboard Cite

This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at 4℃. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen's carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.(Key words : old hen, sodium hypochlorite, vacuum packaging, shelf-life)Authors, Jae Cheon Na and Sun Hyo Kim contributed equally as co-first authorship. † To whom correspondence should be addressed : cheorun@snu.

show abstract

Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus)

Cited by 38 publications

References 28 publications

Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System

Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System

Biogenic Amines: A Public Health Problem

The Effect of Washing of Carcasses with Sodium Hypochlorite Solution and Vacuum Packaging on the Microbiological and Physiochemical Quality of the Breast Meat from Old Hen during Storage at 4℃

Contact Info

Product

Resources

About