Influence of a Traditional Herb (<i>Bergenia ciliata</i>) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (<i>Oreochromis niloticus</i>)

Karki, Sushant; Chowdhury, S.; Dora, K. C.; Murmu, Prasanta; Nath, Swarnadyuti

doi:10.1080/10498850.2023.2199734

Cited by 2 publications

(1 citation statement)

References 36 publications

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“…On the other hand, the TBARS value for coating treatments were under 2 mg MDA/kg. Karki et al (2023) reported that the tolerable TBARS value of fish products is 1 mg MDA/kg (100 μmol MDA/kg is equivalent to 7.2 mg/kg MDA). On the other hand, Xiong et al (2021) reported that the threshold of TBARS value for oxidatitive ransidite and sensory acceptability ranged from 1–2 mg MDA/kg.…”

Section: Resultsmentioning

confidence: 99%

The Effect of a Chitosan/TiO2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Kizilkaya,

Kaya

2023

Food Sci Anim Resour

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The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO 2 (CHT) and chitosan+TiO 2 +rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO 2 +30% O 2 +30% N 2 ) and stored at 4°C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

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Section: Resultsmentioning

confidence: 99%

The Effect of a Chitosan/TiO2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Kizilkaya,

Kaya

2023

Food Sci Anim Resour

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Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

Maskan,

Oğuzhan Yıldız

2024

Journal of Agricultural Production

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This study was conducted to determine the changes in the quality of rainbow trout (Oncorhynchus mykiss) meatballs cooked with the sous-vide technique. Vacuum-packaged fishball were cooked using the sous-vide method under two different temperature (60 °C and 80ºC) and two different times (15 and 20 minute) and stored at 4±1ºC for 25 days. The results showed that sous vide cooking technique at 80 °C for 20 min. effectively limited bacterial growth. It was determined that sous vide cooking technology significantly reduced the levels of total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) at the end of storage. As the cooking temperature increased, the pH values of the meatball samples also increased. According to the sensory evaluation results, the meatballs cooked with the sous vide technique received higher scores than the control group, and the most preferred cooking temperature and time was determined to be 60ºC for 20 minutes.

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Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)

Cited by 2 publications

References 36 publications

The Effect of a Chitosan/TiO2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

The Effect of a Chitosan/TiO2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method

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