Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage

Qin, Na; Zhang, Longteng; Zhang, Jingbin; Song, Sijia; Wang, Zhiying; Regenstein, Joe M.; Luo, Yongkang

doi:10.1016/j.jfoodeng.2017.07.011

Cited by 37 publications

(18 citation statements)

References 42 publications

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“…Previous researches have also confirmed that LF-NMR measurements were associated with quality parameters, such as WHC, drip loss, color, and so on [16,27,28]. In the current study, the relationship between LF-NMR relaxation parameters and quality indexes was investigated during refrigerated storage (Table 2).…”

Section: Linear Regression Analysissupporting

confidence: 60%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

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Section: Linear Regression Analysissupporting

confidence: 60%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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“…Lyhs et al. (2001) observed a shelf life of 18 and 20 days for Rainbow trout gravads stored at 8 and 3°C, respectively, while a shelf life of 45 days was determined for grass carp fillet slices preserved with 1.6% salt and 0.8% sugar mix during storage at −3 ± 1°C (Qin et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Gravading process of Nile tilapia ( Oreochromis niloticus ) and evaluation of its biochemical and sensory changes during refrigerated storage

Viji

Rani

Binsi

2020

J Food Process Preserv

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Gravads were prepared from Nile tilapia (Oreochromis niloticus) and evaluated its shelf life during chilled (6°C) and iced (0°C) storage. For standardizing the gravading process, different salt:sugar combinations of gravad mix and two steaks to gravad mixture ratio (1:0.1 and 1:0.2) were selected. Gravads prepared using 1:2 salt‐sugar in the gravad mix and a ratio of 1:0.1 steaks to gravad mix was found optimum combination. Gravads prepared using the standardized combination of salt and sugar were stored at 0°C and 6°C and evaluated for its biochemical and sensorial changes. Total volatile base nitrogen (TVB‐N) increased from 10.25 mg/100 g to 29.85 and 30.66 mg/100 g on Day 41 and Day 49 for chilled and iced samples, respectively. The extend of secondary oxidation was low in both samples, registering an increase from 0.14 mg MDA/kg sample to 0.814 and 0.851 MDA/kg sample on 41st and 49th day, respectively, for chilled and iced samples. Water soluble and salt soluble nitrogen contents were reduced to 1.82 and 5.47 mg/100 g and 1.58 and 4.72 mg/100 g by the end of 41st and 49th day, respectively, for chilled and ice stored gravads. The shelf life of gravads was determined as 41 days under chilled storage and 45 days under iced storage. Practical applications Nile tilapia is widely cultured fish species in India after the Indian major carps. It is of great interest to the farmers and demand among the consumers because of its fast growth rate and good meat quality. Value addition is an effective approach to utilize this resource cost‐effectively during excessive production periods. Conversion of Nile tilapia into gravads not only increases the value but also enhances the quality and shelf life of the product. The results of the present study provide an idea of appropriate process parameters for making gravads from Nile tilapia and information on its shelf life under refrigerated storage.

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“…In this research, T 21 showed that the bound water varied ranging from 0.79% to 1.01% during superchilling storage (Figure 3a). There was no significant difference (p > 0.05) among the gelatin active coating containing eugenol and the MAP treated sea bass samples during superchilling storage at −0.9 • C, indicting T 21 could not be affected by the treated ways as well as storage time, which was due to the water entrapped within highly organized myofibril structures [70,71]. T 22 was considered as immobile water within the myofibril [72] and pT 22 diminished progressively during superchilling storage.…”

Section: Water Distribution By Low Field Nuclear Magnetic Resonance (mentioning

confidence: 95%

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2020

Molecules

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The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.

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Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage

Cited by 37 publications

References 42 publications

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Gravading process of Nile tilapia ( Oreochromis niloticus ) and evaluation of its biochemical and sensory changes during refrigerated storage

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

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