Effects of Handling, Processing, and Storage on Fish and Shellfish

Krzynowek, Judith

doi:10.1007/978-94-011-7030-7_10

Cited by 6 publications

(6 citation statements)

References 48 publications

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“…Increase of this band in fried fish compared to control could be due to absorption of fried oil by catfish during frying treatment. A reduction absorbance at fried + boiled sample indicated an appreciable lowing of concentration of CH 3 and CH 2 functional groups. The decrease of these peaks is related to the oxidation of oils with decrease of unsaturations.…”

Section: Cooking Treatmentsmentioning

confidence: 97%

“…At about 2950 and 2850 cm −1 (Figure 3(b)), the higher band was attributed to the raw sample. A significant reduction of absorbance at hot and cold smoked samples indicated an appreciable lowing of concentration of CH 3 and CH 2 functional groups. The decrease of these peaks is related to the oxidation of oils with decrease of unsaturation [42].…”

Section: Smoking Treatmentsmentioning

confidence: 98%

“…Seafood is also an important source of high-protein and highly digestible protein and a respectable source of essential minerals [2]. The nutritional quality of seafood is affected by body part of the seafood being consumed, method of handling, processing (including cooking at home) season of harvest, sex and species [3]. Fish has long been recognized as a valuable source of animal protein in the diet of man.…”

Section: Introductionmentioning

confidence: 99%

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Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Tenyang¹,

Womeni²,

Tiencheu³

et al. 2013

FNS

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The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

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Section: Cooking Treatmentsmentioning

confidence: 97%

Section: Smoking Treatmentsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Tenyang¹,

Womeni²,

Tiencheu³

et al. 2013

FNS

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“…Several studies have characterized the thermal degradation of thiamine in foods and model systems. Some give only qualitative or semiquantitative information, because only initial and final vitamin concentration value are reported ( Krzynowek, 1988; Lund, 1988) thereby making intermediate predictions difficult or impossible to make. Others have been concerned with a kinetic approach to vitamin losses ( Feliciotti & Esselen, 1957; Thompson, 1982; Skjoldebrand et al ., 1983 ).…”

Section: Introductionmentioning

confidence: 99%

Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods

Ariahu

Ogunsua

2000

Int J of Food Sci Tech

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Summary The kinetics of the thermal degradation of thiamine in periwinkle‐in‐brine (PIB), periwinkle‐in‐sauce (PIS) and periwinkle‐in‐egusi soup (PES) were investigated in the temperature range 104–121.1 °C (5–40 min). Thiamine degradation could be modeled as a first order rate reaction with the rates being higher in the brine than the formulated food systems. The temperature dependence of the rates of destruction gave highly significant correlations when analyzed by the thermal resistance, Arrhenius and absolute reaction rate methods. Ea‐values ranged from 107.2 kJ mol–1 in PES to 111.5 KJ mol–1 in PIB. The ΔH# and ΔS# values ranged from 103.9 kJ mol–1 and 52.4 J deg–1 mol–1 respectively in PES to 108.3 kJ mol–1 and –40.5 J deg–1 mol–1 respectively in PIB while the z‐values were 26.3, 25.5 and 25.3 °C for PES, PIS and PIB respectively.

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“…The nutritional importance of seafood has increased substantially because of the beneficial effects of eating seafood fats and oils (Azam, 2004). The nutritional quality of seafood is affected by body part of the seafood being consumed, method of handling, processing (including cooking at home) season of harvest, sex and species (Krzynowek, 1988). Several methods are used to determine the quality of fish.…”

mentioning

confidence: 99%

Comparative Analysis of the Oil Extracted from Two Different Species of Wild Catfish in Otuocha River, Anambra State, Nigeria

Chigbo¹,

Lukong²,

Okechukwu³

2018

TJANS

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; +2348064398527 1.1 INTRODUCTION Catfishes (Family: Clariidae) are a large group of predominantly freshwater fishes of high economic importance in many countries of the world especially African and Asian continents (Olaniyi and Omitogun, 2014); and also serve mainly as food in many homes and hotels (Omitogun et al., 2012). They also occur in the large rivers such as the Amazon and Zaire (Bruton, 1988). The family Clariidae is divided into two genuses, namely Clarias and Heterobranchus. Madu et al. (1999) reported that two species of Clarias are most popular for fish farming in Nigeria. These are C. anguillaris and C. gariepinus similarly, only two species of Heterobranchus (H. bidorsalis and H. longifilis) are commonly available (Madu et al., 1999). Recently, there has been an increase in the farming of Catfishes especially Clarias and Heterobranchus species and their hybrids in Nigeria based on their growth performance, short generation interval, and consumer preference or demand, due to their good taste, good flavour, among others (Agbo, 2015; Olaniyi et al., 2017). Consequently, there is a high demand for these catfish seeds by fish farmers for stocking (Olaniyi et al., 2017). Clarias has a single rayed dorsal fin extending almost to the tail and four pairs of barbels on their flattened, strongly depressed head (Reed et al., 1967). The rayed dorsal fin is continuous, extending to the base of the caudal peduncle. C. gariepinus (Fig. 1) has vomer teeth located at the upper jaw which are mostly conical or granular-sub-conical forming a ABSTRACT Catfishes are freshwater fishes of high economic importance in many countries of the world due to their rich source of lipids, protein and other vital nutrients. The present investigation characterizes lipids from two species; Heterobranchus longifillis and Clarias gariepinus of catfishes from Otuocha River, Anambra State, Nigeria. The oils were extracted using soxhlet apparatus and the oil were qualitatively characterized using the standard methods of AOAC and AOCS. The fatty acid profile of the oils were determined using gas chromatography. The results showed that H. longifillis had the highest oil composition of 15.33±0.28 % per 100 g DW followed by C. gariepinus (14.83±1.61 % per 100 g DW). The peroxide values of oil extracted from H. longifilis was 5.33±1.51 meq/kg and C. gariepinus, 3.34±1.51 meq/kg; the acid values for oil extracted from H. longifilis was 2.03 ± 0.23 mgKOH/g and C. gariepinus, 1.89±0.13 mgKOH/g. p-anisidine values of 15.38±0.20 and 13.57±0.0.28 were obtained for H. longifilis and C. gariepinus oils respectively while the TOTOX values are 6.12 ± 0.51 and 20.99±1.08 respectively. Fatty acid profile analysis showed that lauric (12:0), miristric (14:0), palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:9,12), and linolenic acids (18:6,9,12) were dominant in the oils of these fishes. This study has revealed that the qualitative parameters of the extracted oils are within the recommended range by FAO. By having the lowest n-6 PUFA and best qual...

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Effects of Handling, Processing, and Storage on Fish and Shellfish

Cited by 6 publications

References 48 publications

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods

Comparative Analysis of the Oil Extracted from Two Different Species of Wild Catfish in Otuocha River, Anambra State, Nigeria

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Effects of Handling, Processing, and Storage on Fish and Shellfish

Cited by 6 publications

References 48 publications

Lipid Oxidation of Catfish (&lt;i&gt;Arius maculatus&lt;/i&gt;) after Cooking and Smoking by Different Methods Applied in Cameroon

Lipid Oxidation of Catfish (&lt;i&gt;Arius maculatus&lt;/i&gt;) after Cooking and Smoking by Different Methods Applied in Cameroon

Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods

Comparative Analysis of the Oil Extracted from Two Different Species of Wild Catfish in Otuocha River, Anambra State, Nigeria

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Product

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Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon