Influence of frozen storage on aptitude of sardine and dolphinfish for cold-smoking process

Gómez-Estaca, Joaquín; Giménez, Begoña; Gómez‐Guillén, M.C.; Montero, P.

doi:10.1016/j.lwt.2010.04.001

Cited by 13 publications

(18 citation statements)

References 25 publications

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“…The initial TVB-N value for the whole mackerel was 15.48 ± 0.36 mg/100 g flesh. This indicates the freshness of the samples and is in agreement with the initial measured amount of TVB-N for mackerel, anchovy and hake (Ciarlo et al, 1987;Gómez-Estaca, Giménez, Gómez-Guillén, & Montero, 2010;Nazemroaya et al, 2011). Changes in the total volatile base nitrogen levels held at -19 ± 1 ºC are depicted in Figure 1.…”

Section: Chemical Measurements Of Frozen: Tvb-nsupporting

confidence: 87%

“…According to the obtained results, the values increased significantly (p<0,05) during the 9 months of study reaching 47.9 mg 100 g-1 flesh without evident spoilage. For several fish species, TVB-N values were reported to increase linearly with time during frozen storage as in the present study with acceptable sensorial characteristics (Ciarlo, Boeri, & Giannini, 1985;Gómez-Estaca et al, 2010;Nazemroaya et al, 2011). Under frozen conditions the bacterial count and activity are gradually decreased, therefore the increase of TVB-N could be promoted by the Trimethylamine N-oxide (TMAO) breakdown (Huss, 1995).…”

Section: Chemical Measurements Of Frozen: Tvb-nsupporting

confidence: 67%

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Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Paola

Isabel²

2014

JFR

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The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (Scomber japonicus). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R2: 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 w-3) and DHA (docosahexaenoic acid; C22:6 w-3) acids prevail among total w-3 acids. During frozen storage, polyunsaturated fatty acids, w-3 and Polyene Index (EPA + DHA ? C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that L* value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.

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Section: Chemical Measurements Of Frozen: Tvb-nsupporting

confidence: 87%

Section: Chemical Measurements Of Frozen: Tvb-nsupporting

confidence: 67%

Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Paola

Isabel²

2014

JFR

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“…These values were in the range of those observed in different studies by other fish species with similar calibre and composition (Gómez-Estaca, et al, 2010).…”

Section: Phase Ii: Physico-chemical and Microbial Quality During Storagesupporting

confidence: 86%

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Rizo

Fuentes

Fernández-Segovia

et al. 2017

Journal of Food Engineering

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This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physico-chemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smokeflavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smoke-flavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month.

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“…These types of products, the proliferation of bacteria and oxidation products is prevented as air is not in the package [5][6][7] . While abundant data exists on preservation of fish and fishery products using vacuum packaging, including salmon [8][9][10] , ascidia 11 , sardine 12,13 , trout [14][15][16] . Modified atmosphere packaging (MAP), is a protecting technique use to extent shelf-life of fish and fish products 17 .…”

Section: Research Articlementioning

confidence: 99%

Effect of Salting and Packaging Treatments on Fresh Rainbow Trout (Oncorhynchus mykiss) Fillets During Storage at Refrigerator Temperatures

Oğuzhan¹,

Angiş²

2012

Kafkas Univ Vet Fak Derg

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In research was investigated for effect of salting and packaging treatments on the chemical and microbiological properties of rainbow trout fillets stored 25 d at 4±1ºC and packaged in vacuum or modified atmosphere (50% CO 2 + 50% N 2 ) and salted (dry salting and brine salting) with 20% NaCl. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, yeast and mould) and chemical (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) analyzes on certain days (0, 5, 10, 15, 20 and 25 th days) of storage. TBARS and TVB-N values were established the highest increase in dry salted samples at the end of storage. Modified atmosphere packaging, in terms investigated of all parameters gave better results than vacuum packaging. According to the results of microbiological analyses, shelf life of rainbow trout fillets was estimated as 10, 15, 20, 25, 15 and 20 days for CV, CM, V1, M1, V2 and M2 respectively Buzdolabı Koşullarında Depolanan Taze Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetoları Üzerine Tuzlama ve Paketleme İşlemlerinin EtkisiÖzet Araştırmada %20'lik sodyum klorür ile tuzlanan (salamura ve kuru tuzlama) vakum veya modifiye atmosferde (%50 CO 2 + %50 N 2 ) ambalajlanıp 4±1°C'de 25 gün depolanan gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının kimyasal ve mikrobiyolojik özellikleri üzerine tuzlama ve paketleme işlemlerinin etkisi incelenmiştir. Filetolar depolamanın belirli günlerinde (0, 5, 10, 15 ve 25. gün) mikrobiyolojik (toplam aerobik mezofilik bakteri, psikrotrofik bakteri, Pseudomonas, laktik asit bakterileri, Enterobacteriaceae, maya ve küf ) ve kimyasal (pH, TBARS, TVB-N) açıdan analiz edilmiştir. Depolama sonunda TVB-N ve TBARS değerleri açısından en yüksek artış kuru tuzlanmış örneklerde tespit edilmiştir. Tüm parametreler incelendiğinde, modifiye atmosfer paketlemenin vakum paketlemeye göre daha iyi sonuç verdiği saptanmıştır. Mikrobiyolojik analiz sonuçlarına göre gökkuşağı alabalığının raf ömrü CV, CM, V1, M1, V2 ve M2 grubu örneklerde sırasıyla 10, 15, 20, 25, 15 ve 20 gün olarak belirlenmiştir.

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Influence of frozen storage on aptitude of sardine and dolphinfish for cold-smoking process

Cited by 13 publications

References 25 publications

Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Effect of Salting and Packaging Treatments on Fresh Rainbow Trout (Oncorhynchus mykiss) Fillets During Storage at Refrigerator Temperatures

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